First Course
Deviled beef tartare served like a deviled egg with spoonbill caviar, egg yolk with togarashi (Japanese chili pepper) and a fried shallot. It was served on a bourbon barrel stave. I totally should've asked which bourbon, but it didn't occur to me until I was captioning the picture.
The wine pairing for this was Marc Bredif, Vouvray, Loire Valley, France 2013.
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Uploaded on April 30, 2017
Taken on April 29, 2017
First Course
Deviled beef tartare served like a deviled egg with spoonbill caviar, egg yolk with togarashi (Japanese chili pepper) and a fried shallot. It was served on a bourbon barrel stave. I totally should've asked which bourbon, but it didn't occur to me until I was captioning the picture.
The wine pairing for this was Marc Bredif, Vouvray, Loire Valley, France 2013.
47
views
0
faves
0
comments
Uploaded on April 30, 2017
Taken on April 29, 2017