Prepare for a blizzard of food photos. Michelin starred E’toile was pretty delicious. And obviously since I’m blogging now, we made it back from another day of sailing. Only 7 hours today. I thought we were going to run out of gas because we had to motor for basically almost two entire days since there was no wind to be had in our sails, but we made it. The boys somehow whizzed us back to San Francisco during the time I went below deck for a nap.
My dress is actually another steal from Mumsies’ closet. It’s a vintage frock from way back in the day and used to have these awful, giant mutton short sleeves. I got them chopped off at my tailor’s and the body of the dress refitted. Now it’s a pretty awesome sleeveless sheath LBD made of this weird, shiny black material.
Anyway, back to lots of rich, delicately prepared food.We got the four-course tasting menu and a bottle of champagne and some red wine too. When in Chandon, drink their champagne right? I really love champagne. Amuse-bouche of grapefruit supreme, beet, crouton and yogurt pearls. I love edible things that are named pearls. Just makes it taste better.For my four courses, I had the tuna appetizer, a pappardelle second course, and sous-vide sturgeon for my entree. Dessert was creme brulee (like always). The Autumn Black Truffle Pappardelle was incredible. I don’t usually like pasta that much, but I could’ve eaten four bowls’ worth of that fresh, handmade pasta. Maybe five.
Michael had trout rilletes, a NY strip steak second course, and veal for his entree. Michael’s favorite were the trout rilletes for his app. He had liver on his steak which he wasn’t a huge fan of and sweetbreads with his veal which he really didn’t like. Dessert was a pear mille-feuille that I convinced him was French for “cobbler.” He loves cobblers, but I just wanted to try something named a mille-feuille.
It wasn’t a cobbler. It’s actually a Napoleon. But it was very creamy, custardy, and full of shattery pieces of sugar and pastry.
It was really too bad that when dessert came, we were all too full to really do it justice. I still ate about three bites of every dessert on the table though.
We were left with a little platter of goodies to share. Weird/bad tasting marshmallows, smooth truffles, and strangely pleasing kalamansi jello things.Thanks for such a great trip and a great meal, Michael. You’re a real sailor now!