Work has me going to Greece for approx 27 days, cut into three trips of 9 days with just enough time in between trips to do my laundry and get over jet lag. We’ll see how this all goes. So, while I have some down-time here in Piraeus, I thought it was time for a quick update. Let's talk something near and dear to my heart -- FOOD.
Titi (Aunt in Spanish) Vangie was in town a few weeks ago. She’s a really amazing woman and as I’ve gotten older, I really enjoy spending time with her. I took a trip to Spain with her last year which was nothing short of magical. I was going through a real transition period and the trip brought clarity and calm back into my life. I can’t thank her enough for that...
Anyway, so Titi was in NYC for a conference and I had the pleasure of her inviting me to join her at
L’Atelier de Joël Robuchon,over at the Four Seasons. YES!
Over the past 5 months, I’ve been blessed with some of the most amazing meals of my life at 'noted' places like Per Se, Taillevant and Joël as well as some highlight meals at WD50, La Grenouille and Luger’s (just to name a few). I don’t think I’m much of a foodie, but looking at this list, 2011 might be the year of the utensil for your truly. As long as that doesn't translate 2012 being the year of the elastic pants, I should be ok...
Anway, back to Joël and Titi -- the conversation was great, the wine was awesome
(their extensive wine list came on an iPad and included great write ups on each wine, the vineyard and the vintage. Really a unique way to present the information. I bet you see more restaurants doing this soon...), and the food was
divine.
Rather than doing the tasting menu, Titi and I picked some items off the menu -- some to share, some that we couldn't think to share and we'd just order until we were happy. Honestly, this is probably the ideal way to order. With the plates we picked, plus a few gifts from the kitchen, it ended up being one of those 'lifetime' meals.
Photo highlights and write ups as best I can remember:
Amouse bouche: oyster with chive and butter reduction. Spring vegetable custard topped with asparagus reduction and lemongrass foam
We sat at the counter which gave us a gallery seat of the kitchen. The chefs hard at work, their precision plating all the dishes was mesmerizing. I also just love something like a "casual" bar seating at a place like that. Bar-eating is always a more intimate experience with the kitchen...
Sweet spring Scallop with baby chive and spring vegetables, crème reduction
Ravioli stuffed with ricotta and quail egg, morels and pea puree sauce
(gift) Pettipoise of spring onlin custard, with bacon and spring fruit, topped with pea puree
Pan-Seared Sea Bass with lemongrass foam and baby leeks
Crispy Langoustine Papillote, Basil Pesto
Free-Range Caramelized Quail Stuffed with foie gras, black truffle potato purée
Seared Foie Gras, Sautéed kumquats
(gift) Pre dessert: mint sorbet with wine gelee, grapefruit foam and shaved vanilla
Le Sphere: Sugar sphere filled with Champagne crème, mandarin oranges and sugar flowers. This was their "signature" dessert and it was equally delicious as it was beautiful. They blew a sugar "glass" dome and then filled it with champagne whipped cream. I mean, do I have to go on?!
(gift) Le Tendance Chocolat: chocolate cream, bitter chocolate sorbet and oreo cookies
Can't explain how delicious it all was. What a lucky girl I am. Thanks Titi Vangie.
Cheers to a continued 2011 --
The Year of the Utensil.
