US EditionConfit Egg Yolk, Eel, Mushrooms, and Truffle Paired with a Wine from 1995
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Confit Egg Yolk, Eel, Mushrooms, and Truffle Paired with a Wine from 1995
Our fifth course in the Belcanto tasting lunch was an ode to seasonality, as interpreted by Chef Avillez. As I looked at the bowl in front of me, I imagined a winter walk through the forest, sticks crackling beneath my feet. And afterward, warming my hands in front of a toasty fireplace, then savoring this delicate mushroom dish. One spoonful took me to a completely different place: decadence. Tiny wood-ear mushrooms lay atop small slices of eel…
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