Tuesday, 13 October 2009

Becasse 3

Marc Veyrat, Le Ferme de Mon Pere
3 Star Michelin, FR
Le bar eclate, laitance de chocolate blanc, sirop de citron vert et citronnelle
2005 Darling Park Reserve Chardonnay, Mornington Peninsula
This was an exquisite piece of fish. So delicate sitting on a white chocolate sauce. What better to top off this work of art than a paint brush to paint on the citrus syrup. Michelle called this the peche de resistance... Heh heh heh.

Andoni Aduriz, Mugaritz
2 Star Michelin, SP
A piece of veal, roasted and perfumed with vine cuttings and embers, cinders and salts
with Joel Robuchon's Paris mash
and Marc Veyrat's forgotten vegetables
2006 Poonawarra Estate The Cuttings, Eden Valley
When this came out I heard a bloke say it smelled like a bushfire. And it did. You would think that being covered in essentially ash it would taste like... well... charcoal and ash and smoke. If you thought that you would be wrong. This was that over used word again... delicious. And tender. The mash was divine.

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