Our multi-course meal started with two jars of Smoked trout rillette and chicken(?) pate.
It was hard to stop eating the pate, but after my last tasting at Petrossian with Chef Bailly, I've learned that I've had to pace myself.
Then, pretending to be healthy for a bit, we had a course of three salads. Never mind that one of the salads was topped with bacon and blue cheese ..
Frisee aux Lardons (Oeuf Pane, Bacon, Blue Cheese)
Belgian Endives - (Coppa, Apples, Pecan, Goat Cheese, Truffle Vinaigrette)
This was the first hint of the multitude of truffled dishes to come. As you can imagine, the whole table went gaga sniffing the dishes.
The truffle spaghetti smelled amazing with tons of black truffles shaved on top, but I found the pasta to be too tough to really enjoy the dish. The creamy Sunchoke Risotto with Black Truffles fared much better.
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