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
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