Word: turboter
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...onions, capers, black olives and rocket emulsion. Pic is intrigued by unusual smoked tastes too. Asparagus is lightly smoked over beech and served with an exquisite layer of Aquitaine caviar. Even more unconventionally, the subtle bitter roast of Blue Mountain coffee is an inspired partner to low-temperature-steamed turbot, butter whisked with Menton lemon and gossamer-thin ravioli made with turnip and a hint of Arabica butter. "I like to exalt the role of vegetables beyond mere condiment; it's part of a more feminine sensibility to cuisine but I invariably convert men, too," Pic says, smiling. (Read TIME...
...Monte Carlo's Louis XV was dismissed as beach chow by Parisian epicureans. "Twelve years ago the vegetable was an accessory, like the make-up of a woman," Ducasse says. "There were serious Parisian foodists who told me, 'This Mediterranean cuisine isn't serious. Here we want turbot, we want sauce, we want beef...
...baked scallops on the half-shell; batter-fried jumbo shrimp and squash flower; and lightly fried fish. There are also delectable crustaceans - like the long and narrow clamlike canolicchi, a shellfish native to the warm Mediterranean waters. Then it's on to my favorite second course: oven-baked turbot with olive oil and potatoes. The simple seasoning, right touch of salt and high temperature ensure that the fish comes steaming out of the oven to rest with perfect levity on the tongue. For dessert, I go for the mini chocolate cake served warm with a soft center or a smooth...
...Then it's on to my favorite second course: oven-baked turbot with olive oil and potatoes. The simple seasoning, right touch of salt and high temperature ensure that the fish comes steaming out of the oven to rest with perfect levity on the tongue. For dessert, I go for the mini chocolate cake served warm with a soft center or a smooth lemon sorbet. By the end of the meal, you will have confirmed your response to Francesco's opening query: yes, I like fish?more than ever. $40-45 per person, Via P. Verri...
...gaminess. After small tastes, my companions were ready to fight me for the remainder of the dish. The Roast Squab ($34) was also good—another example of the kitchen’s sure hand with game. I was forewarned by our charming British waiter, but French Turbot ($36), a usually regal fish, was lifeless; its delicate flavor was no match for Lynch’s predilection for rustic flavors and ingredients...