Diver Scallop Tartar
caviar, champagne gelee, nigella meringue, amchur powder, umbrian olive oil
(sorry it's so bright, but I hadn't mastered my camera at this point)
Hazelnut Delicata Fritter
persimmon, bacon, arugula, reverse egg
The science of a reverse egg (where the egg yolk is hard and the whites are soft) has to do with the temperature it is cooked in. I think it was 190 degrees when the yolk would harden and yet the whites remained a liquid. A strange and fascinating experience.
My favorite dish of the evening, Truffled Black Cod with duck confit. Two of my favorite things. The confit was combined with turnips into roesti, accompanied by mustard cuisson and topped with chervil.
Wood Fired Foie, bubbling from the pizza oven on a cold evening. The smell of garam masala in that broth was intoxicating. Served with quince gallette, thyme peach jam.
Blackberry Mole Braised Pork Belly + escarole, bocarones, raisins and Pedro Ximenez vinegar. Sick and twisted, but delicious. Exactly how much bourbon were they drinking when they came up with this???
Roasted Lamb Loin & Offal Crepinette, with chanterelle farrotto, guanciale, beet, prune tobacco jus. Yes, tobacco. So Thomas Keller.
The first of 3, actually 4 desserts: Talleggio Napoleon. Super stinky cheese layered with white truffle and apple. Sprinkled with walnuts and chestnut honey. The cheese had the aroma of the "feet of the angels."
Dessert #3: My half-eaten Ricotta, Zabaglione & Espresso Parfait, with bits of caramel fleur de sel mixed in. Obviously I couldn't wait to try it before taking a pic.