Final Food and Wine Pairing of the school year ~ An elaborate dinner held at Dessance Restaurant in Paris (Le Marais District. 3rd Arrondissement) This was an exceptional dining experience, one like I have never quite had in my life. It was truly an “event.”
Highly talented french chef Phillipe Baranes led us through 8 courses all properly paired with wine!
First ~ amuse bouche
Green Tomato gazpacho served with a wild garlic ice cream
1st Course ~ Octopus Confit served with celery root infused coffee and passion fruit coulis garnish…black squid ink bread
2nd Course ~ Veal roasted served with fennel parsley root puree thyme cream sauce and green asparagus garnish olive oil crumble.
3rd Course ~ Bleu Cheese crusted tagliatelle shiso pepper mandarin reduction with fennel brioche
4th Course ~ Digestion Aid : Tarragon Granite Orange and Buckwheat Crisp with Fermented Milk, Cocoa Shavings.
5th Course ~ Fromage Blanc with fresh strawberries, snow peas and sour cream emulsion, strawberry sorbet, snow pea puree.
6th Course ~ Baked Alaska
7th Course ~ Pear Cake, Honey Lavender Ice Cream
8th Course ~ Petit Fours….that we paired with 1998 Dom Perignon Champagne… Memories. Wow. The buttery notes of this Champagne due to the aging and secondary fermentation in the bottle…. combined with the fresh acidity…the bubbles were so refined. So minuscule on the palate …. magic!!
And this my friends is Hedonism at its finest. Each dish was very small… probably 4 bites total. It really was an adventure that lasted four hours. Everything was perfectly timed and I felt very lucky to be at a level to appreciate this type of meal in Paris.
Exciting news coming next post…final winery trip…. final food and wine pairing… next chapter is approaching!