With Christophen Klingenstein at Tru restaurant in Chicago...
Started with an Knoll Ried Kreutles Smaragd Wachau 2005..very nice..it did well with several courses including an amazing english pea soup
decanted the CR for a short time..
Great nose with iodine/blood/meat/leather/campfire,,etc...
The fruit was still going strong and the wine was singing well for the remainder of the bottle...seemed youthful in fact...a nice treat
finished with 1990 Chateau Climens Sauterne...very good
the food
white sturgeon caviar, avocado, hazelnut
red ace, candystripe + golden beet collage, horseradish cream
english pea soup, olive oil, brioche
maine lobster, romanesco, curry, piment espelette tempura
la ratte potato gnocchi, white veal glaze, fragile lace tuile
miso-marinated sable, kale, radish, banyuls brown butter sauce
prime beef ribeye, grilled foie gras, hedgehogs
fresh, ripened cheeses: your choice of cow, goat + sheeps milk from the trolley
tahitian vanilla cremeux, hazelnuts, manjari chocolate ice cream
Started with an Knoll Ried Kreutles Smaragd Wachau 2005..very nice..it did well with several courses including an amazing english pea soup
decanted the CR for a short time..
Great nose with iodine/blood/meat/leather/campfire,,etc...
The fruit was still going strong and the wine was singing well for the remainder of the bottle...seemed youthful in fact...a nice treat
finished with 1990 Chateau Climens Sauterne...very good
the food
white sturgeon caviar, avocado, hazelnut
red ace, candystripe + golden beet collage, horseradish cream
english pea soup, olive oil, brioche
maine lobster, romanesco, curry, piment espelette tempura
la ratte potato gnocchi, white veal glaze, fragile lace tuile
miso-marinated sable, kale, radish, banyuls brown butter sauce
prime beef ribeye, grilled foie gras, hedgehogs
fresh, ripened cheeses: your choice of cow, goat + sheeps milk from the trolley
tahitian vanilla cremeux, hazelnuts, manjari chocolate ice cream