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What did you eat last night for dinner? - Page 1436

post #21526 of 25231
Quote:
Originally Posted by mgm9128 View Post

Quote:
Originally Posted by ehkay View Post

Frechon's ability to draw a beautiful comma with a spoon is quite impressive. Looks good--that dish is seriously fucking awesome.

The other dish is Frechon, too. You should try it.

Looked at the book this morning and he has a similar dish where the foie and (smoked) oytsers cooked together in Fata Paper with a matcha-duck boullion. Looks interesting.
post #21527 of 25231
Yeah, that sounds great. Did you ever find a source for that stuff?
post #21528 of 25231
JBP
post #21529 of 25231
Artichoke soup

Bécasse
post #21530 of 25231
Buffet at Wicked Spoon and tonight Carnevino!

I'm gonna have the pork chop or the piemontese beef. Any thoughts?
post #21531 of 25231
shakshuka from Plenty with hummus, tahini, and crusty bread.

post #21532 of 25231
Quote:
Originally Posted by shibbel View Post

Great condition? You can probably sell it on Ebay for around $130.

Listing ended at $150 cool.gif
post #21533 of 25231
Time for a trip to Laguiole! wink.gif
post #21534 of 25231
Quote:
Originally Posted by b1os View Post

Time for a trip to Laguiole! wink.gif

It'll be going towards a trip to Umbria actually.
post #21535 of 25231
So you've made your decision? Or is this another trip? Anyway, I'm sure you'll have a great time.
post #21536 of 25231
Our current honeymoon itinerary is a day or two in Rome, because a friend who we wanted to be in the wedding is having a show open at the contemporary art museum there the same day as our wedding and will be living in the city center. We're going to let him show us around a bit. After that we're going to rent a car, head up to Umbria, and meander between Orvieto and Assisi for a couple of weeks. Maybe head to Sienna for a few nights.
post #21537 of 25231
Sounds great.
post #21538 of 25231
"Melba" scallops, black truffle, parsley root mousseline


Sweetbreads, angel hair with truffle cream, walnut jus
post #21539 of 25231



post #21540 of 25231
What kind of onion do you use in place of oignons de cévennes ?
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