Thursday 13: Thirteen Blessings on my Palate
FearandParentin... posted 3 weeks 6 days ago —
As I shove the fourth pumpkin muffin down my gullet, take a swig of OJ, and listen to the ubiquitous beats of the Top Chef theme song announce the start of the new season, I can’t help but think of the meal of my life that I had with Homer two weekends ago.
In a blog post a long time ago and a blogosphere far away, I wrote about how Homer found the golden ticket. We debated for months about which venue to sample. Finally, he convinced me that L’Atelier was the best option (”Really Homer? You can’t eat broccoli without gagging. You really want to go for foie gras?”).
Three words: Madre de Dios.
You can shoot me now. I have eaten my last supper. If food could be better than sex, this was it. If you don’t believe me, ask this person. Here are thirteen things that I put into my mouth at L’Atelier.
- Raspberry Mojito. Awesome!
- Fresh mini baguette with homemade butter.
- L’AMUSE-BOUCHE: Foie gras parfait with port wine and parmesan foam
Imagine a shot glass that looks like a chocolate mousse with whipped cream on top and then tasts like the exact opposite. Probably the most bizarre thing I’ve ever put into my mouth, but incredible. - LA LANGOUSTINE: Langoustine carpaccio with roasted poppy seed dressing
This was sliced paper thin and tasted as delicate as it looked. - L’ŒUF: Quail egg on confit peppers
Imagine the best tasting breakfast ever with chives placed on your plate with tweezers. - LES HUITRES: Poached baby Kussi oysters with French « Echiré » butter
We watched the kid make this in front of us (the restaurant is situated so most of the diners sit bar-style around the kitchen). He was meticulous - piling rock salt, slicing lemons, adding sauces with eyedroppers — yes I said eyedropper. I had never had oysters before. I was told that good ones should take like the ocean. Yep. Slap the fins on me, people. I’m Ariel on this dish. - LE POTIRON: Creamy pumpkin soup with confit chestnuts
Technically, it was butternut squash with creme fraiche. Homer is now totally a squash soup convert. The chestnuts totally made this dish. If I was at home, I would have licked the bowl and bathed in the soup pot (for Homer’s benefit, of course!) - LE BAR: Seabass filet on a baby leek salad with fresh tomato and lemon
Homer joked that he wanted to eat an endangered species that night. Check. Nice dish. Totally delish. - LA CAILLE: Homer opted for the” free-range quail stuffed with foie gras and served with truffled-mashed potatoes.” I had a forkful. Beauty-full poultry.
- L’ONGLET: “French-style hanger steak with fried shallots” His was great, but mine was insane. I didn’t need any knife. Melt. In. My. Mouth.
- LA PINA COLADA: Victoria pineapple, yogurt ice cream and Malibu gelée
This has to be the most bizzare dessert I’ve ever had in my life. It was cool, icy, sweet, sour and popped in my mouth. Yes - there were pop rocks (remember those from when we were kids?) on top of the ice cream. A total trip. - LA POMME: Green apple sorbet with Calvados sabayon and citrus custard
Another sweet treat. Fabulous. - Raspberry tart. Imagine a circle of puff pastry, covered in a light cream and topped with the freshest raspberries - ever other one lightly dusted in powdered sugar. It was a polka-dotted schism of sweet and tart. The berries reminded me of the ones we used to grow in our backyard when I was a child.
Did I mention the wine? Viré Clesse “Cuvée Tradition” Domaine de la Bongran J. Thevenet 2002. Thanks to an amazing sommelier. Great choice. Not cheap, but great choice.
The “Happy Birthday” scrawled in puree on the last course’s plate underscored the evening. It was happy. It was a birth-day. Every fine dining meal I will ever have will be measured to this experience.
The bill was (because I know you’re DYING to know) came to….
$586 and change — before the tip.
Okay - now pick your jaw up off the floor.
KNPR’s gift certificate cover $500 of that bill. We had to use the entire certificate in one sitting. Oh darn.
So what did we learn here?
a) support your local public radio station - the karma points can really pay off
b) great food is truly craftsmanship and can really be worth the pricetag
c) take all of the money we waste on fast food and put it in the piggy bank to eat like this a few times a year.
d) when you eat like this, be sure to clear your schedule for the next day to recover from the best food coma ever.
d) all of the above.
For the record, my money’s on Stefan to bring it home. Never doubt a Fin.
