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“
The grilled foie gras brought out next was accompanied by dried persimmons sautéed in butter. The saltiness of the butter drew out the persimmons' clinging, pervasive flavor. So tenaciously umami-rich was their taste, it was almost impossible to believe this was fruit that had once grown on a tree. It seemed more like a sweet flaky meat-- no less so than the foie gras, in fact, which was so exquisitely tender that it broke apart on the tongue, oozing thick blood-scented liquid. Though she hadn't
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― Butter
― Butter
“
Chef Simone is clearly inspired by classical French cooking but she's totally making it her own. SHE'S so cool.
For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.
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― Off Menu
― Off Menu
