First course was my favorite: delicate fried sweetbreads with black trumpet puree and black truffles in a bath of chestnut velouté so silky it would make Monsieur Escoffier turn a jig.
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First course was my favorite: delicate fried sweetbreads with black trumpet puree and black truffles in a bath of chestnut velouté so silky it would make Monsieur Escoffier turn a jig.
n.b.: all opinions are mine & not those of my employer.
Notes from others: