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| Chicken biscuit with honey butter |
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| Chicken box with black-eyed peas |
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| Chicken & waffles |
Pies & Thighs (Williamsburg, Brooklyn)
Eat here, die happy!
Minako x 2 (SF, CA)
Yummy vegan dinner with Sarah! (Well, vegan except for Nathan's chicken dish...)
Sushi Yasuda x 3 (NY, NY)
An extended post because Yasuda-san is leaving for Japan. We will miss you!
We had the following pieces (* denotes pictures below): bluefin tuna, santa barbara uni*, scallop, orange clam, anago, white king salmon, New Zealand king salmon, sweet shrimp*, cooked shrimp*, toro*, ikura, mackerel*, shirayaki*, yellowtail*, giant clam inner portion*, sardine*, kanpachi*, negitoro roll*, more unagi*, chutoro*, uni cigar, and fluke fin*.
Les Fables de la Fontaine (Paris, France)
This romantic jewelbox restaurant by celebrity chef Justin Constant serves almost exclusively seafood dishes. We really enjoyed all the dishes, especially because it was truffle season! They serve a truffle tasting menu, which we basically recreated a la carte.
Seabass tartare with caviar and truffle mousse; scallops with chorizo in pumpkin mousse; eel with truffle sauce, foie gras, and chorizo; daurade with truffled potatoes; scallops with truffled mac & cheese.
Seabass tartare with caviar and truffle mousse; scallops with chorizo in pumpkin mousse; eel with truffle sauce, foie gras, and chorizo; daurade with truffled potatoes; scallops with truffled mac & cheese.
Baume (Palo Alto, CA)
62 degree egg with sun choke, croquette, perigord truffle
Fairy tale soupe with curry ballon
Mushroom medley
Grass-fed beef, pepper saveur
Eggnog with nutmeg foam
Le Chateaubriand (Paris, France)
This restaurant was named #11 in the World's Best Restaurants based on its innovative cooking. There is no menu, just a different set dinner every day.
Gougeres; crab and marscapone; snail, watercress, and garlic; fish, beets, grapefruit and citrus caviar; venison with olive reduction.
Gougeres; crab and marscapone; snail, watercress, and garlic; fish, beets, grapefruit and citrus caviar; venison with olive reduction.
Pierre Herme (Paris, France)
Definitely worth the wait. They had the following flavors of macarons: passionfruit/banana/ginger/chocolate, chestnut & green tea, rose, white truffle and hazelnut (pictured below), and chocolate/black currant. We also had a giant macaroon with raspberry and rose filling with lychee bits. Delicious!
Musee D'Orsay Restaurant (Paris, France)
This place had a great view of the city. We had ratatouille & fish and scallop & salmon tagliatelle.
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