Tick number two of restaurants to go to before dying and proceeding to piggy heaven – Porcorosso has been to the French Laundry. Beautiful summer’s evening, cosy dining room, small kitchen but huge kitchen garden full of ripening vegetables.
Taking our champagne to our table and after selecting a modest bottle of Napa red, the smoked salmon cornettes arrive.
“Ah, yes!” Porco exclaims.
“Yes, indeed” the waiting staff reply.
The first recipe in the cook book – mutual recognition has been established. They know we know. Then the most exquisite of sabayon of oysters, sago and caviar followed by a cold veloute of sweet corn chowder with heart of palm and vanilla bean tempura. Then the white quail crepinette. These were, for me, the best part of the meal. Taste and texture were perfection. It was that good.
Then there were the little touches – my warm brioche was replaced with warmer brioche before the foie gras had a chance to cool. The waiting staff knew the precise temperature in which the lobster had been poached and the breeding of the quail and the wagyu. Some of these guys have been there five years.
More courses. The fish was overcooked – we bleated and were taken into the kitchen after our meal to discuss this with the kitchen staff. The beef was cooked perfectly but I kept my socks on – it didn’t blow them away. Desserts and coffee. Lots of goodies to take away. Photo opportunity - with the sous chef in the kitchen. Best meal I’ve had in my piggy life.