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What did you eat last night for dinner? - Page 1594

post #23896 of 25268
Quote:
Originally Posted by mafoofan View Post

Truffles and ______ (100 foo points to whoever can guess the main ingredient, excluding those who've had the dish already):
emp_06_small_zps1c10e404.jpg

So, this is a sunflower..
post #23897 of 25268
9 course tasting menu (17 dishes in total) at Viajante. Had a similar vibe to Noma, even down to the dinnerware. Has a nice relaxed atmosphere to the place, part of the dining area faces towards the open kitchen so you can see all the preparation, cooking and plating - an added bonus in my books.

Amêijoas à Bulhão Pato
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Amaranth with sorrel
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Yeast and potatoes
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Cuttlefish, cucumber and squid ink
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Gordal olive soup
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Bread and butter
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Scallop with parsnips and watercress
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Sea bream, sea purslane and gooseberries
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Carrot with buttermilk and horseradish
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Cod tripe with onion and potato
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Lobster and braised chicken skin
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Iberico presa with vegetable crépinette
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Twenty four day old Galician beef with black barley and chickweed
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Cucumber with reduced milk
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Strawberries, buckwheat and meadowsweet sour cream
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Milk
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Petits Fours
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post #23898 of 25268
I had some meat balls with fries.
post #23899 of 25268
Hare, shoulder en civet, loin roasted with green peppercorns
AppleMark
post #23900 of 25268
Looks fantastic, M&M.
post #23901 of 25268
Thanks! Truly appreciate it.
post #23902 of 25268
I take it you boned out and rolled the loin but kept it whole?

I've never done that with a bunny, I should.
post #23903 of 25268
I took each loin off the saddle separately, so no rolling. Just tied each to keep their shape, then into a smoking pan for only a brief moment. The key is to roll it around as it colors in the pan. Maybe 45 seconds-1 minute total, depending on the size of your hare. This one was particularly small at around 800 grams, whole. The shoulders get marinated in red wine for something like 3 days, then braised in the marinade and veal stock. Sauce gets finished with blood and glazes the shoulders. Nice dish.
post #23904 of 25268
Is that the Frechon one?
post #23905 of 25268
Yes.
post #23906 of 25268
What did end up doing for wine?

Wh
Quote:
Originally Posted by gomestar View Post

had an awesome anniversary dinner at Charlie Bird in NYC.

consumed:
4 oysters, only for me. they were excellent, and exactly the type of oyster i enjoy (more firm yet briny)
live diver scallop (surprisingly rich)
fluke ceviche
farro salad
chicken liver with toast
duck egg spaghetti with uni and spring onions
corn with chanterelles
stuffed squash blossoms
lemon-pistachio cake
post #23907 of 25268
Quote:
Originally Posted by rirawin View Post

9 course tasting menu (17 dishes in total) at Viajante. Had a similar vibe to Noma, even down to the dinnerware. Has a nice relaxed atmosphere to the place, part of the dining area faces towards the open kitchen so you can see all the preparation, cooking and plating - an added bonus in my books.

 

Some of the strangest but best looking food I've ever seen.

post #23908 of 25268
Hare loin au poivre
AppleMark
Hare with mashed potatoes
AppleMark
Hare á la royale
AppleMark
post #23909 of 25268
You are killing it with the dishes made from Thumper.
post #23910 of 25268
The Couteaux one could use an elegant twirl of pasta. Or are you cutting back on carbs?
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