Amuse: Chiccharone
Course 3, a crisp chiccharone topped with finely diced sauerkraut, tiny piped dollops of blood pudding and a bacon aioli. It was like an airy h'orderves, but gone are the boring pate on cracker days, instead a well balanced, and pretty triple-bite that just evaporates as it hits the tongue neither weighing down the palate nor leaving that back of the throat lingering sensation (i.e. no chiccharone burps) which I appreciated especially since 1) we had a full dinner of many tastes ahead; 2) there's nothing worse to ruin a nice experience than to have an overwhelming taste haunt that back of your throat on a nice night. (A bit too much detail, I am aware, but it is a detail that could affect a nice experience).
Amuse: Chiccharone
Course 3, a crisp chiccharone topped with finely diced sauerkraut, tiny piped dollops of blood pudding and a bacon aioli. It was like an airy h'orderves, but gone are the boring pate on cracker days, instead a well balanced, and pretty triple-bite that just evaporates as it hits the tongue neither weighing down the palate nor leaving that back of the throat lingering sensation (i.e. no chiccharone burps) which I appreciated especially since 1) we had a full dinner of many tastes ahead; 2) there's nothing worse to ruin a nice experience than to have an overwhelming taste haunt that back of your throat on a nice night. (A bit too much detail, I am aware, but it is a detail that could affect a nice experience).