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What did you eat last night for dinner? - Page 1424

post #21346 of 25349
If the restaurant has excess of d'yquem then they should contact me because I have a deficit. Win-win! I am sure it is sous vide, not only because the poached chicken I have had there is, and because it would be cheaper, but also because it would be more effective in transmitting flavor and not losing aroma.
post #21347 of 25349
Quote:
Originally Posted by mgm9128 View Post

Wavreumont,

One of my faves
post #21348 of 25349
it would have to be sous vide. The cost necessary to poach it otherwise would be simply extraordinary.
post #21349 of 25349
Quote:
Originally Posted by itsstillmatt View Post

If the restaurant has excess of d'yquem then they should contact me because I have a deficit. Win-win! I am sure it is sous vide, not only because the poached chicken I have had there is, and because it would be cheaper, but also because it would be more effective in transmitting flavor and not losing aroma.

Didn't you have the foie in Chambertin, as well? Were you able to notice it?
post #21350 of 25349
Quote:
Originally Posted by mgm9128 View Post

Didn't you have the foie in Chambertin, as well? Were you able to notice it?

I'm not entirely sure I could distinguish a mediocre Chambertin from a good village wine even in a glass, and certainly not on a piece of foie gras. Still, I don't doubt that they do it, and they probably do a bunch in the same poaching liquid so the excess cost per serving is likely low. I liked the dish. It was one of the best I had there, if I remember correctly. The texture was somewhat different from most foie gras I've eaten, but in a good way.
post #21351 of 25349
wait - he uses Chambertin?
post #21352 of 25349
Quote:
Originally Posted by itsstillmatt View Post

I'm not entirely sure I could distinguish a mediocre Chambertin from a good village wine even in a glass, and certainly not on a piece of foie gras. Still, I don't doubt that they do it, and they probably do a bunch in the same poaching liquid so the excess cost per serving is likely low. I liked the dish. It was one of the best I had there, if I remember correctly. The texture was somewhat different from most foie gras I've eaten, but in a good way.

The video shows him poaching from raw, but I went by the book, which, as you know, first has you cure for 30 minutes, then cook at two different temperatures sous vide, and then finally into the wine. The texture was very nice. I guess luscious would be the best word. Or silky. Yet it retained its firmness, and wasn't overly melting.
post #21353 of 25349
Quote:
Originally Posted by gomestar View Post

wait - he uses Chambertin?

I believe that this is the claim on the menu.
post #21354 of 25349
Quote:
Originally Posted by itsstillmatt View Post

Quote:
Originally Posted by gomestar View Post

wait - he uses Chambertin?

I believe that this is the claim on the menu.
Quote:
Originally Posted by itsstillmatt View Post

Quote:
Originally Posted by mgm9128 View Post

Didn't you have the foie in Chambertin, as well? Were you able to notice it?

Still, I don't doubt that they do it, and they probably do a bunch in the same poaching liquid so the excess cost per serving is likely low.

This, and also, wouldn't the consequences of lying about something like this be pretty major (or at least, create a bit of noise), and the chances of being caught pretty high with like 50+ kitchen staff plus tons of stagiares, diners, and media-types filing through the kitchen (Yannick does seem to like giving interviews, etc. . .)

Also, is a bottle of generic GC that much more expensive than a bottle of decent vin jaune? Nobody raises an eyebrow when restaurants use that for sauces.
post #21355 of 25349
Yeah, silky is a good description.
post #21356 of 25349
Quote:
Originally Posted by itsstillmatt View Post

I believe that this is the claim on the menu.

... and here I thought Gevrey Chambertin was a bit excessive.
post #21357 of 25349
I don't think they'd have reason to lie. As Matt said, they probably reuse the same poaching liquid throughout a service, so then when it is on the menu, maybe open just one or two bottles a night.
post #21358 of 25349
I think they do it because it's supposed to recall La vie et la passion de Doddin-Bouffant, Gourmet (kind of like "Macaroni and Cheese" but more expensive.) It's likely lost on most of the Russian-Oligarch clientele.
post #21359 of 25349
Quote:
Originally Posted by ehkay View Post

This, and also, wouldn't the consequences of lying about something like this be pretty major (or at least, create a bit of noise), and the chances of being caught pretty high with like 50+ kitchen staff plus tons of stagiares, diners, and media-types filing through the kitchen (Yannick does seem to like giving interviews, etc. . .)
fwiw, the video shows G-C and not Chambertain. I can't tell the producer, but it appears to be village level and not 1er.
Quote:
Originally Posted by ehkay View Post

Also, is a bottle of generic GC that much more expensive than a bottle of decent vin jaune? Nobody raises an eyebrow when restaurants use that for sauces.
how much is decent vin jaune?
post #21360 of 25349
Quote:
Originally Posted by ehkay View Post

Also, is a bottle of generic GC that much more expensive than a bottle of decent vin jaune? Nobody raises an eyebrow when restaurants use that for sauces.

When I told the man I bought my vin jaune from that I'd be using it in a sauce, his eyebrows did indeed raise.
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