Sunday, 27 November 2011

Hidden Kitchen

Hidden Kitchen

Hidden Kitchen is run by Laura and Braden, who began hosting dinners back in 2007 when they first moved to Paris. Word quickly spread and now has become a private supper club in  Paris (reservations are a must, months in advanced). We had the pleasure of dining at their new restaurant, Verjus (before the opening), but the dinner is usually held at their home in Paris. Very reasonably priced 8 course tasting menu with wine pairings, it is a must in Paris. You dine with up to 16 other guests at a long dinner table, and it is quite a special dining experience, like none other I have had. I loved every course! Our wine pairings were incredibly selected by I believe her name was Margot, who is associated with La Derniere Goutte, an excellent wine shoppe in Paris.

Dining Room set up for 16 guests

Vodka, Champagne with Lychee
A tasty, bubbly apertif

Tasting menu for the Evening with Wine Pairings

Citrus tofu, Wild Rice, Bone Marrow,  Mussels, Smoked Curry
The citrus tofu was very subtle while the mussel was bursting with flavour.
The wild rice provided a nice starchy texture compared to the soft textures of the other two elements.

Sea Scallops, Grapefruit, Poppy Seed, Onion Ash, Chipotle, Chive
The sea scallops were incredibly creamy and soft. The flavour of the grapefruit was actually quite strong compared to the mild scallop. Poppy seeds texturally provided a nice crunch.

Red Cabbage Raviolis, Seaweed, Red Pepper, Seafood Broth
This was one of my favourites of the night. The smokey red cabbage, red pepper and dehydrated sheep's milk ricotta stuffed in these perfectly al dente raviolis. The seaweed was spicy and had a crackling texture. The sea bass broth was extremely flavourful, salty and creamy.

House Smoked Salmon, Beets, Quail Egg, Herbs, Buttermilk
The salmon was smoked for 10 minutes right before service and delivered a beautiful smokey flavour. The roasted beets were sweet with a light, crunchy texture while the quail egg was decadently creamy.

Buckwheat Cracker, Winter Pickles, Greens, Pine Nuts Butter, Ricotta
Slightly burnt buckwheat cracker gave way to a surprisingly nice flavour, in addition to the pickled mushrooms and pears.Very fresh tasting.

Duck Breast, White Miso Labne, Cauliflower, Nori Crumbs, Micro Basil
Fatty duck with a white miso and Lebanese cheese. The nori crumbs, had the texture of bread crumbs and added an element of crunch. The kimchi vinegarette provided a nice acidity to the fatty duck breast.

Pork Belly, Chicharron, Frisee, Turnip, Carrot, Bok Choy, Mustard Broth
I LOVE PORK BELLY. Nice crispy sear with a tender, fatty pork belly that had been braised in Guinness for 4 hours. The mixture of micro vegetables provided a nice lightness to the dish ,which paired excellently with the pork belly.  

Chocolate Ganache, Pineapple Habanero Sorbet, Chevre Custard, Graham Crumbs
Rich Valrona chocolate with a bit of sea salt to bring out the decadent flavours. The sorbet was very light but could not pick up hints of habanero. The chevre was incredibly creamy. Really great balance of flavours.

Braden our Chef/Host for the Evening

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