California Dreamin'

[itsstillmatt]

Originally Posted by Piobaire

Nice guys.

Did you do the prix fixe and with or without pairings?
Yes and without.

Originally Posted by SField

Where'd ya'll go? Danko, Fleur de Lys??
McDonalds. FWIW, Fleur de Lys is atrocious. If you are reading, do not go.

 

[Piobaire]

Originally Posted by iammatt

Yes and without.

So based on your earlier poast...how many bottles?

 

[itsstillmatt]

Originally Posted by Piobaire

So based on your earlier poast...how many bottles?

Bottle of Champagne, glasses of sweet with foie gras, bottle of Chateauneuf de Pape, glasses of a sparkling rose that came while I was in the can, so I am not sure what it was, so three-ish Then coffee, which I needed badly. Unfortunately, my wife and kwilk are declasse enough to have ordered regular coffee. I was suitably embarrassed.

 

[Piobaire]

Originally Posted by iammatt

Bottle of Champagne, glasses of sweet with foie gras, bottle of Chateauneuf de Pape, glasses of a sparkling rose that came while I was in the can, so I am not sure what it was, so three-ish Then coffee, which I needed badly. Unfortunately, my wife and kwilk are declasse enough to have ordered regular coffee. I was suitably embarrassed.

Nice and well done. I'm betting Kyle was more than happy.

 

[Connemara]

I would have ordered a martini.

 

[kwilkinson]

Originally Posted by Piobaire

Nice and well done. I'm betting Kyle was more than happy.

I was ecstatic. Seriously, best meal of my life. Everything we ate was cooked as well as it could be, flavors popped, they all worked together, the meal had great flow, the service was great, and then we got to tour the kitchen. The wine was awesome, Matt and his wife are both fun and cool to have dinner with.
Highlights of the meal:
Chilled foie gras mousse napoleon with crisp phyllo, plum tartare, and vanilla gastrique.
Paine Farms Squab Breast cooked sous vide, with fava bean and sweet white corn, piquillo peppers, squab leg confit, squab jus.

The foie gras was just perfectly done. Best foie I've ever had. It literally melted in your mouth between the layers of phyllo. So light and airy, someone worked hard on that foie.
The squab was also perfect. Cooking it sous vide left it so so so soft. It had the texture of custard. The piquillo peppers offered just the right amount of sweetness, as did the corn, and the fava beans kept things grounded. Don't get me started on the squab confit--- the texture on here again was incredible. With the crisp outer skin and the inside literally falling apart as you lifted it to your mouth.

The meal was just amazing, and I couldn't have asked for a better first Michelin experience. I can't say a single bad thing about the meal. Simply great.

Although not only was I so much of a hick as to order regular coffee, but I even put a teaspoon of cream into it! O THE HORREORR!!

Just woke up too.

 

[Piobaire]

I was wondering how that chilled foie was going to taste. It sure read extremely interesting. And touring the kitchen too? Matt is indeed, a big timer.