Not moments after marvelling at this 60 Minutes segment on what Brillat-Savarin calls the “diamond of the kitchen,” there was a text message, a pick-up in a car from a place that wasn’t our home, and we find ourselves sitting down for a multi-course Truffle Tasting dinner.
Coincidence? …
I hope not.
Tonight, I plan to watch a video about a closet full of Louboutins.
Parsnip Soup with Black Truffle
Eggs and Truffles
with toasted brioche
Scallop Crudo with Black Truffle
Romaine and crostini
Wine Glasses
Duck Foie Gras Terrine
poulard, artichoke, frisée and truffle vinaigrette
Duck Foie Gras Terrine
poulard, artichoke, frisée and truffle vinaigrette
Vegetable Mosaic
seasonal glazed vegetables with black truffle condiment
Dover Sole au Plat
with potato and leeks, tuber melanosporum jus simple
Patina Chef Shaving Truffles
Veal Tenderloin
milk-fed veal tenderloin with celery and jus truffé
Black Truffle Brie de Meaux
Brown Butter Cake
with poached pear and black truffle ice cream
Contemporary Vacherin
with white chocolate truffle sorbet
Dom Perignon Rosé Champagne 1996
Heitz Cabernet Sauvignon 1959
Wines from Dinner
Heitz Cabernet Sauvignon 1959, Domaine René Engel Grands Echezeaux 1962, Domaine des Varoilles Gevrey-Chambertin “Clos du Meix des Ouches” 1978, Domaine des Varoilles Clos Vougeot 1978
Château La Gaffelière-Naudes Saint-Emilion 1961
Gaja Barbaresco Sorì San Lorenzo 1989
Porto Kopke Colheita 1966
{impromptu dinner with Le Ben, Dan P, and wine friends at Patina, Thursday January 12, 2012}
