Fernand Point Sole Dugléré

Previously, on tastingmenu.wordpress.com* https://tastingmenu.wordpress.com/2023/04/15/savory-custards/ The other night, my better half prepared fried dover sole fillets that were seasoned with 4:1 salt/pepper mix which was subsequently dredged in flour and just fried at about 4 minutes a side on medium heat.  The accompaniment to that meal was blanched asparagus and tartar sauce (as she requested).  But […]

Morimoto’s Cuttlefish Katsu And Gorgonzola Sauce

Previously on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2023/04/15/savory-custards/* https://tastingmenu.wordpress.com/2020/09/19/nobu-creamy-spicy-tartar-sauce/ So I recently re-viewed an Iron Chef Morimoto contest featuring cuttlefish. What got my attention was the cuttlefish katsu with shredded cabbage and a ‘gorgonzola sauce’. (see: https://www.youtube.com/watch?v=dUI6bUeppHI starting at time index 19:25) That sauce looked really familiar until I remembered Morimoto’s Tempura from his Morimoto: The New […]

Bouchon Cats’ Tongues Cookies

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/01/13/matcha-waffle-nobu-style/* https://tastingmenu.wordpress.com/2021/02/07/a-nobu-inspired-matcha-mousse/* https://tastingmenu.wordpress.com/2023/06/29/a-french-laundry-style-peaches-and-cream/ Recalling my inability to get langues de chat cookies to garnish my peaches and cream dessert recently, further attempts to find the cookies became something of a frustration. I wanted to make sure I had the item for the holiday dessert course. So I turned to Chef […]