 | Berkeley, April 14, 2015— YES: THAT'S LAMB you see at the left — rack, loin, and leg, cooked to exactly the right rosy color.But first we had crostini generously spread with morel duxelles, with artichoke, arugula, Pecorino, and mint — a dish from somewhere between Calabria and North Africa, I'd say. Sicily! That's what it made me think of! White blend, Pinot bianco, Chardonnay, Sauvignon blanc, Manincor "Réserve della Contessa", 2013: clean, expressive of both Chardonnay and Sauvignon, smooth and well rounded |
 | Then the fish course: Northern halibut cooked on a fig leaf with lime, calendula, and coriander flowers. Well, you can see how generously this thick, moist, delicate filet had been garnished with the flower petals, which contributed a surprisingly delicate piquancy to the dish, offsetting the slightly tannic fig leaf. A remarkable concept, this dish, and perfectly set off by its wine: Sylvaner, Albert Boxler, 2012: very smooth, soft and fruity, dry |
 | Finally, the lamb. It had been grilled over wood, was garnished with green garlic and marjoram — far too delicate a Spring lamb for rosemary! — and came with fennel purée, sweet peas, and watercress. A dish defining springtime. Cornas: serious, quite dry and a little tannic, but very pleasant with the lamb Oh: and last of all, dessert, simply described as strawberry île flottante , but so light a meringue, so silky a custard, such flavorful strawberries and candied citrus, and such a pretty presentation… |
☛Restaurants visited in 2015 are listed at Eatingday's Restaurants
No comments:
Post a Comment