What did you eat last night for dinner?

[mgm9128]

That bruschetta looks awesome!

 

[b1os]

Thanks! Tastes great too.

 

[mgm9128]

This one's for Matt..

 

[b1os]

I've cooked that dish three years ago or so. Took me about a thousand years to prepare.

 

[mgm9128]

It is time intensive, but incredibly enjoyable-meditative, even. Most of Robuchon's recipes are an exercise in radial symmetry, which I find jolly.

 

[mgm9128]

Oh, so very yummy

 

[mgm9128]

 

[Piobaire]

Not quite seasonal but I saw these at the butcher's and they just looked so good. Braised ox tails on a bed of cauliflower mash.

 

[commanderdean]

I had my regular "Monday dish". Semola Pasta with buffalo Mozzarella, tomatoes, basil, pine nuts, rocket, olive oil, salt'n'pepper.
You have to poor the hot cooked pasta onto the rest except the rocket. This has to come on top. Yaaam!

 

[t3hg0suazn]

Summer tasting menu at North Pond:

Foie Gras, Raspberry Smoked Foie Gras Mousse, Raspberry Jam, Marcona Almonds, Oat Cookie Crumble, Nibs
Tuna, Melon Miso Albacore Tuna, Sake Watermelon, Sesame Slaw, Togarashi Spice, Lime Gel, Shiso
Surprise course Nectarine and tomato gaspacho
Corn, Beans Cornbread Cavatelli, Sweet Corn, Green Beans, Honey-Black Olive Jam, Corn Nuts, Hibiscus
Guinea Hen, Basil Hen Breast Roulades, Striped Shrimp, Herb “Pudding”, Mushroom, Saturn Peach, Bacon, Tomato
Plum, Pistachio Purple Plums, Red Heart Jam Swiss Roll, Sangria Sorbet, Pistachio Meringue, Vanilla

The foie gras spread was a delight to look at with such a variety of toppings sprinkled over a generous portion. The tuna was seared perfectly and one of the sauces (togarashi?) paired very well. The nectarine and tomato gaspacho was quite refreshing, with the sweetness of the nectarine taking the forefront while the subtle tartness of tomatoes followed. The hen roulade really set the bar for poultry breast tenderness. I am guessing it was prepared sous vide; the texture was the most memorable thing of the night.

The location in the middle of a park is really nice, and the food was really playful while letting the ingredients shine. Thoroughly enjoyable and price is a (relative) steal. Highly recommend.


Also had the tasting menu at BOKA previously, but for me that was more just "good food" without anything really wowing me (except the house made brioche that came with the foie gras creme brulee). I think I would have preferred the a la carte menu.

 

[mgm9128]

 

[commanderdean]

This looks delicious. can you give a brief description please?

 

[mgm9128]

Sure. First is a salad of haricot verts with fraises de bois from my garden, wild garlic flowers and curry (really beautiful flavors). Second is veal with 4 different tomato preparations, parmesan and fresh almonds.

 

[mgm9128]

My tomatoes are in full swing. This chilled soup has 5 different varieties.

 

[ehkay]

Yet the secret remains . . . Knorr.