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Anniversary Dinner with Photos
Posted on 5/24/18 at 12:35 pm
Posted on 5/24/18 at 12:35 pm
A little over a month ago, my wife and I celebrated our first wedding anniversary by going to dinner and sitting at the chef's table at a restaurant called L'Espalier. We were the only two people seated in back in the kitchen, and it was an absolutely incredible 12 course meal with wine pairings that took about 4 1/2 hours to get through. It was a once in a lifetime experience, and I thought the FDB might enjoy some of the photos we took (because we were the only guests, we were comfortable being "those people" and taking photos, and the GM that served us actually encouraged it).
Here was a view from our seats:
First Course: Black ash roll with homemade butter
Second Course: Chef's eggs espuma with Russian Osetra
Third Course: Chevre with yellow beets, toasted walnut milk, fines herbes and raw spring crudites
Fourth Course: Poached clams with wild fennel, mustard, and bone marrow broth
Fifth Course: Butter poached Maine lobster with nettles, bok choy and three-cornered leeks
Sixth Course: Seared foie gras, an array of stuffed morels, ramps, green garlic, English peas and carrots
Seventh Course: Barely cooked king salmon couvert de dill, asparagus, lemon rosemary crisps, green garlic, and watercress
Eighth Course: Grilled squab with white asparagus cooked in juniper and liver vinaigrette
Ninth Course: Rack of lamb with fava beans, garganelli, mint, harissa, merguez, and melted leeks
Tenth Course: Grand Fromage
Eleventh Course: "Citrus" with lemon-mint marmalade, honey ganache, and sable Breton
Twelfth Course: Grand Dessert
Here was a view from our seats:
First Course: Black ash roll with homemade butter
Second Course: Chef's eggs espuma with Russian Osetra
Third Course: Chevre with yellow beets, toasted walnut milk, fines herbes and raw spring crudites
Fourth Course: Poached clams with wild fennel, mustard, and bone marrow broth
Fifth Course: Butter poached Maine lobster with nettles, bok choy and three-cornered leeks
Sixth Course: Seared foie gras, an array of stuffed morels, ramps, green garlic, English peas and carrots
Seventh Course: Barely cooked king salmon couvert de dill, asparagus, lemon rosemary crisps, green garlic, and watercress
Eighth Course: Grilled squab with white asparagus cooked in juniper and liver vinaigrette
Ninth Course: Rack of lamb with fava beans, garganelli, mint, harissa, merguez, and melted leeks
Tenth Course: Grand Fromage
Eleventh Course: "Citrus" with lemon-mint marmalade, honey ganache, and sable Breton
Twelfth Course: Grand Dessert
Posted on 5/24/18 at 12:36 pm to AbitaFan08
looks incredible
I'll pony up and do one of these someday...someday
I'll pony up and do one of these someday...someday
Posted on 5/24/18 at 12:38 pm to AbitaFan08
Damn that looks awesome.
I wanted to do this at commander's for our anniversary this year, but it's for tables of 4 only. :(
I wanted to do this at commander's for our anniversary this year, but it's for tables of 4 only. :(
Posted on 5/24/18 at 12:42 pm to AbitaFan08
Beautiful!!! Thanks for sharing the photos.
Posted on 5/24/18 at 12:47 pm to AbitaFan08
I'd still be very hungry
Posted on 5/24/18 at 12:51 pm to AbitaFan08
Very nice and congrats on the 1 year!
Posted on 5/24/18 at 1:09 pm to AbitaFan08
damn when you said photos i thought you meant of your wife
Posted on 5/24/18 at 1:34 pm to AbitaFan08
I knew my eggs had been missing something. And now I feel like such an idiot for not setting them in a bowl of hay prior to eating. Thanks OP!
Posted on 5/24/18 at 1:40 pm to AbitaFan08
Beautiful plates!
My main squeeze and I have been talking about doing this at the Tasting Counter in Somerville...it happens to be in the same building as my brewery so I'm hoping I can sweet talk Chef into a lil discount .
It's very expensive for dinner but surprisingly affordable for lunch.
My main squeeze and I have been talking about doing this at the Tasting Counter in Somerville...it happens to be in the same building as my brewery so I'm hoping I can sweet talk Chef into a lil discount .
It's very expensive for dinner but surprisingly affordable for lunch.
Posted on 5/24/18 at 6:25 pm to AbitaFan08
That is the nicest food presentation I’ve ever seen.
This post was edited on 5/24/18 at 6:25 pm
Posted on 5/24/18 at 9:04 pm to AbitaFan08
quote:
took about 4 1/2 hours to get through
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