I'll give it a try tomorrow. I like the idea, just not sure how it will fit into the course of the meal. So far I planned scallops with fussily twirled linguini, turbot with cauliflower and caviar, poularde with salsify and truffles, cheese/salad, lychee and st. germain vacherin with grapefruit, and a chocolate biscuit type thing with vanilla ice cream. Another possibility was something with spinach, since it's quite good this time of year. Maybe even the Passard one with carrot puree. Just something light, with good acidity, since the rest of the meal is on the relatively rich side.
post #451 of 456
1/2/14 at 4:53pm