These langoustines were flown in from Iceland, and they were pretty gigantic! Chef DaRC blanched them for a short period so that they turned out mi-cuit. Very, very nice.
We also had some pan-fried Amela tomatoes, which were very sweet, as expected.
To take things up a notch, we created our own seafood donburi (海鮮丼) with the langoustine, Japanese sea urchin, and salmon roe. Very, very nice.
Hello Kitty and I picked up a speckled black grouper (黑瓜子斑) at our neighborhood wet market, and Chef DaRC did a pretty good job steaming it Cantonese-style.
2013 Araujo Sauvignon Blanc Eisele Vineyard - nose of green apple and flint. Ripe on the palate.
2017 Jean Collet Chablis Le Clos - nose of lemon and flint.
No comments:
Post a Comment