Fruit preserves, toast points, side salad.
Dolce Sitges, Sitges ES
This was SO good! I think they really skimped on the toast points though considering the large slab of the foie gras terrine, lol. Oh well, I made do. 🙂
Art nouveau clock tower, Placa Cap de la Vila. The narrow streets of Sitges provide a surprise around every corner!
Duck liver cooked “in a towel” (usually shaped into a log shape using cheesecloth or plastic wrap), watermelon gelee, sprouts (+3€ supplemental). Entree/Plat/Dessert option 28€
L’Epigramme, Paris FR
Like I said in a previous post, this was our favorite meal/restaurant during our trip. The place is actually really small without any sidewalk tables, but I think they can seat a few people outside in their adjacent patio. There seemed to be 5 people working here – an older man and woman along with a younger lady worked the front, and two guys worked the small kitchen which was visible from the small dining room.
The woman (probably in her 40’s?) was our waitress and she was amazing! She knew just a little more English than we knew French (which is barely anything), but she did a great job explaining all the menu items through gestures and broken English phrases, bless her! There were no paper menus, but a 3-foot tall dry erase board that she brought to the table for us to look at. Later, she had to grab the other dry erase board hanging outside the front door because there were more tables ordering. It thought that was charming. 🙂
I’m sorry to all the animal activists, but I had to order foie gras since it’s banned in California. Ok, I’m not actually sorry, hehe. I love this stuff! What I do feel bad about was having to eat this entire thing on my own because my dining partner doesn’t like foie gras. But I was NOT about to let a good thing go to waste! It was absolutely delicious, but way too much for just one person. I thought the presentation was beautiful and the little watermelon gelee logs were super cute.
Arc de Triomphe, Place Charles de Gaulle. This triumphal arch commemorates the soldiers from the French Revolutionary and Napoleonic Wars. It’s a pretty magnificent sight to see!
Lightly seared and served with caramelized sweet onions and ripe mango and rich unagi glaze drizzle. $18.95
Sansei Seafood Restaurant, Waikoloa HI
Omg, I may go to hell for eating this but since California has banned foie gras, I needed a quick foie fix! When I saw it on the Sansei menu, I had to order it – so sue me! Lol. And it was delicious!!! I’ve never had foie gras as nigiri before, but it worked. All the extra components were also tasty.
Celery branch, cara cara orange, juniper yogurt, almond sable and red ribbon sorrel. Chef’s Tasting Menu $270 + $30 supplement
The French Laundry, Yountville CA
Another beautifully plated dish! I love the soft, pale colors on the plate from the cara cara (red navel) orange wedges to the pink foie terrine and green sorrel. For a tasting menu, the terrine portion was generous but I did my duty and ate it ALL up, lol!
Warm brioche. This was kinda cool – I was finishing the first half of the thick brioche when a server came up behind me and replaced the remaining half with a new, warm slice. Fresh and warm is best for this dish!
Trio of salts. Pretty and tasty! You could definitely taste a difference between the salts.
Project 365: Day 106
It’s the last day of the conference, phew! We have classes until 1 pm and then we’re free. I’m flying home tomorrow so I’m going use this evening to decompress and eat, lol. I think I’ll head to The Palazzo and grab a late lunch at Sushi Samba. My roommate usually stays at that hotel and likes that place for sushi. For dinner, I’m gonna try Firefly off The Strip then hang out at a bar nearby. I’ve spent way too much on this trip when I should have been saving for my Europe trip next week. 😦
Shanghai soup dumplings filled with foie gras. Pre fixe dinner $180
Benu, San Francisco
Meh, this was ok. I guess it was nicely cooked, but it was hard to locate the foie gras especially if you were dipping the dumpling in the vinegar sauce. I dont’ even know how the foie gras was incorporated. There was definitely a meat mixture inside, but I’m not sure if the foie was part of that or part of the soup. Anyway, one of my dumplings had a tear on the bottom so the soup had dripped to the bottom of the bowl. Lame.