One of our last meals of the trip and the most anticipated. I have been awaiting the day I would be dining at EMP and it was absolutely worth it. The meal was probably in the top two I have ever had, and the service was absolutely impeccable. The dining room was beautiful, vast, old fashioned and elegant. We went for my boyfriend's birthday and they made it incredibly special and unforgettable.
Went with the last two on the right.
Amuse 1: Savoury Black and White Cookies
Crème fraiche, Black and White truffles, Foie gras filling
Deliciously creamy and very surprising, unexpected, the first of many delightful mouthfuls!
We had one tequila based cocktail and one gin based martini. I wish I wrote down the name of these cocktails as they both were fantastic. My favourite was the one above, tequila based - reminded me almost of a mojito.
Apple Tea accompanied with the Brioche below
Brioche, Quail Egg and Bacon
Buttery, soft brioche topped with a creamy, perfectly cooked egg and a thin sliver of crispy, savoury bacon.
Yogurt and Chick Peas
Greek yogurt lollipop with fried lentils, dusted with curry. It was cool in temperature, salty, creamy and crunchy, very interesting textures.
The chickpeas were delicately fried, warm, soft, with a slightly crispy exterior. Accompanied with a yogurt sauce, dill and orange zest, a very tasty amuse.
Sturgeon Egg with a sabayon, smoked sturgeon and chive oil
My favourite amuse. The texture was cloud like and both the flavours and textures reminded me of bacon and eggs. The smoked sturgeon were delicate bites of delight laying at the bottom of the frothy delight.
A pleasant surprise when we were taken back to the kitchen for a liquid amuse prepared table side, as we watched the on-goings in the kitchen. The cocktail contained brandy, grenadine, liquid nitrogen apple puree sorbet and a pomegranate puree that was placed in liquid nitrogen. There was a nice level of booze, with a syrupy sweetness but surprisingly not too sweet. The pomegranate puff added a great light texture and flavour.
Homemade Bread Rolls with Goat's and Cow Butter
Amazing. The bread rolls were warm, flaky, soft, buttery with a crispy exterior. Reminded me very much of a warm,buttery croissant. We could not resist a second round and the goats butter was a creamy delight.
Seared with Kohlrabi, Pork and Burnt Ginger
Tied for my favourite dish of today. The warm foie gras was delicate, supple, delectably fatty and it paired well with the pork & ginger broth. The Kohlrabi provided a beautiful contrast of texture and balance to the foie gras. Fireworks of flavours.
Wine Pairing: Le Roc des Anges, Les Vieilles
Vignes, Rousillon, France 2009
Unveiling of the Foie Gras, like a hidden treasure.
Poached with Quail Egg, Shad Roe and Rye
This dish was creamy and milky from the supple white asapragus and the runny quail egg. The crunchy rye tweel flavoured so similar to a fresh and delicate crouton.
Wine Pairing: Patrick Piuze, Vaucoupin,
Premier Cru, Chablis, Burgundy France 2009
Poached with Meyer Lemon, Burnt Leek and Shellfish Bisque
The butter poached lobster was succulent and juicy and some acid from the meyer lemon. The burnt leek with the black shellfish bisque created a smokey, ashy, shellfish flavour.
Wine Pairing: Do Ferreiro, Val do Saines, Rias Baixas, Galicia, Spain 2010
Poached with Pine, Mushroom and Garlic
Nice meaty white fish, perfectly cooked. Well paired with the sweet roasted garlic pieces and the mushrooms were also very meaty, with a wonderful grilled flavour.
Wine Pairing: Lopez de Heredia, Vina, Gravonia, Reserva Rioja, Spain 2002
Roasted with Wood Sorrel and Marble potatoes
The rib eye, dry-aged for 55 days, excellently seasoned with sea salt and pepper. Delicious, dry aged flavour with a nice level of fat. The baby marble potatoes was delicious, along with the mini white mushrooms and the bone marrow infused beef jus created for probably my favourite dish of the day.
Wine Pairing: Chateau Haut-Segottes, Grand Cru, Saint-Emilion, Bordeaux, France 2006
Braised Cheeks with Peas, Acorn and Guanciale
Very rich, tender and juicy pork with almost this sweet, savoury glaze. Medley of flavours of the peas, acorns and the guanciale were complex and excellently paired with the wine.
Wine Pairing: Domaine de la Butte, Le Haut de la Butte, Bourgueil, France 2010
New York Classic Egg Cream
Tableside prepared concoction, our first palette cleanser. It included milk, seltzer, cocoa nibs and hints of citrus. Very tasty, frothy and fresh.
Served right before dessert, we receive their rendition of the cheesecake. It was composed of a light panna cotta, a layer of blood orange gelee, a goat cheese meringue and an ice cream made of blood orange. Smooth, light on the palette and very delicious. I enjoyed this very much.
Sorbet with Lavender, Orange and Maldon Sea Salt
Texturally very interesting and the flavours were fantastic. The rich chocolate played nicely with the maldon sea salt. I am a fan of chocolate and orange but I found it hard to pick up on the lavender notes.
Wine Pairing: Domaine La Tour Vielle, Rimage 2009
Sorbet with Coconut, Jalapeno and Lime
This was probably my least favourite dish of the day. The actual dessert was actually quite nice but I did not enjoy the jalapeno. In my opinion, it just did not go well with the dish.
Wine Pairing: Philippe Mur, Clos Baste, Pacherenc du Vic-Bilh, Southwest, France 2010
Black and White Cookies
Hazelnut topped biscuits with sea salt