ate at Alain Ducasse last week...here's the thing: _scallops topped with beluga in a chive nage_. yes yes yes. like dessert for dinner. the rest? very very very good...NOT the single best meal in town...but very very very good. Never go there if you're paying, is the only thing...which luckily I ended up not doing. I will say this, though: after seating us at literally the worst table I've SEEN let alone sat at in about 5 years..and then watching our horrified expression as the only other table in the broomcloset started SINGING (badly)...the maitre d' Did The Right Thing and brought us back through the kitchen, to "Mr. Ducasse's table", which is in Mr. Ducasse's cookbook library, which adjoins Mr. Ducasse's kitchen, and has a big glass door, so you can watch, which is a beautiful view (the rest of the room ain't bad either)...and wow, that's a hell of an army Mr. Ducasse has there. OUI CHEF!!
I've never been to Ducasse, but that didn't stop me from ripping off the scallops and caviar dish you describe above for dinner last night. Not sure if it turned out like the original, but it was a pretty good success. Of course I didn't use beluga, but instead opted for "American caviar" aka paddlefish roe. $15 an ounce at Dean & Deluca. Oh my god is it good. I'd be very surprised if anyone could tell it from the astronomically priced real stuff in a blind tasting. Surprisingly economic decadence!
Thanks for the intelligence from the heights of cookery Big Jimmy.
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- big jimmy 3-09-2002 5:05 pm
I've never been to Ducasse, but that didn't stop me from ripping off the scallops and caviar dish you describe above for dinner last night. Not sure if it turned out like the original, but it was a pretty good success. Of course I didn't use beluga, but instead opted for "American caviar" aka paddlefish roe. $15 an ounce at Dean & Deluca. Oh my god is it good. I'd be very surprised if anyone could tell it from the astronomically priced real stuff in a blind tasting. Surprisingly economic decadence!
Thanks for the intelligence from the heights of cookery Big Jimmy.
- jim 3-25-2002 4:52 pm [add a comment]