a lot of fancy language
Here the burrata is sprinkled with the tiniest bits of gently toasted almonds, which actually bring out the flavors of the milky cheese by providing a bit of contrast, giving them a change to play off the other. A nice pour of olive oil flows over the two and wispy slices of ham sliced behind the bar were draped on top. People talk about using great ingredients and not doing much to them, and this dish was a textbook-perfect example of that.
We both sighed when we took our first bite, looked at each other, and nodded. Les Fines Gueules also has boards of excellent charcuterie to start with, although my usual order is the veal carpaccio. (All the meats are from famed butcher Hugo Desnoyer. And because he supplies the beef, this is one of the few places I’ll order the excellent Steak Tartare, and carpaccio, with confidence.)
The wine list is extensive, and heavy. I should know because I had to hold it up to keep it from falling over and crashing down on the lovely carafes of water lined up on the bar while we decided. Most bottles are also available by the glass of carafe and since it was lunch, before my arm gave out, I ordered a lovely Alsatian Riesling and my friend had a glass of Sauvignon blanc from the Touraine which she pronounced as “…Dry!” – which is probably the world’s shortest wine review, but at least she didn’t complicate it using a lot of fancy language.1980s DeLorean As previously rumored chocolate dipped oranges lemon meringue tart candied angelica dukkah the app community in Paris At the soirée Salted Butter Chocolate Sauce