WillEat4Food
Whole Roasted Quail & Crispy Pork Trotters with celery root puree, roasted crab apple, puntarelle salad, lemon chamomile foam. 
The most amazing component in this dish somehow did not make it onto the menu description! The white powder turned out to be bacon powder. It’s truly one of the most interesting things I’ve ever tasted. The texture and color is nothing like bacon, yet the taste is exactly bacon. 
The quail was perfectly cooked exemplifying the typical beef and chicken characteristics common to quail. It reminded me of the Boulevard Quail (link). The trotters was crispy on the outside and melt in your mouth on the inside. A spectacular combination.
Prospect. January 6th, 2014. San Francisco, CA

Whole Roasted Quail & Crispy Pork Trotters with celery root puree, roasted crab apple, puntarelle salad, lemon chamomile foam. 

The most amazing component in this dish somehow did not make it onto the menu description! The white powder turned out to be bacon powder. It’s truly one of the most interesting things I’ve ever tasted. The texture and color is nothing like bacon, yet the taste is exactly bacon. 

The quail was perfectly cooked exemplifying the typical beef and chicken characteristics common to quail. It reminded me of the Boulevard Quail (link). The trotters was crispy on the outside and melt in your mouth on the inside. A spectacular combination.

Prospect. January 6th, 2014. San Francisco, CA

Jumbo Sea Scallops with sweet red prawns, uni panzanella, caramelized hearts of palm, wild arugula, tarragon and mandarin orange vinaigrette.
I love uni as a flavor booster. It goes great in risotto, or with scallops like this dish. The panzanella is basically a crouton drenched in uni. It had a great crunch while still being moist, and was the star of the dish. I assembled a piece of scallop and crouton on my fork to make the perfect bite each time.
Prospect. January 6th, 2014. San Francisco, CA

Jumbo Sea Scallops with sweet red prawns, uni panzanella, caramelized hearts of palm, wild arugula, tarragon and mandarin orange vinaigrette.

I love uni as a flavor booster. It goes great in risotto, or with scallops like this dish. The panzanella is basically a crouton drenched in uni. It had a great crunch while still being moist, and was the star of the dish. I assembled a piece of scallop and crouton on my fork to make the perfect bite each time.

Prospect. January 6th, 2014. San Francisco, CA

Carpaccio of Buffalo with crispy sweetbread schnitzel, quail egg, smoked aioli, caper relish. 
This was an awesome dish. Towards the top of the picture is the quail egg. I was unexpectedly excited to see it was rolled in bread crumbs and fried. The yolk was still runny, and had that satisfaction of cutting into a perfectly poached egg. Below that in the picture is the crispy sweetbread which mainly added a little more crunch. 
I was little worried that raw buffalo might be gamey. It was actually light and lean; and was balanced out by the fried accompaniments. I’m not a fan of capers, I usually ask them to be removed from my lox sandwiches, but it added some necessary acidity to cut through the buffalo.
Prospect. January 6th, 2014. San Francisco, CA

Carpaccio of Buffalo with crispy sweetbread schnitzel, quail egg, smoked aioli, caper relish. 

This was an awesome dish. Towards the top of the picture is the quail egg. I was unexpectedly excited to see it was rolled in bread crumbs and fried. The yolk was still runny, and had that satisfaction of cutting into a perfectly poached egg. Below that in the picture is the crispy sweetbread which mainly added a little more crunch. 

I was little worried that raw buffalo might be gamey. It was actually light and lean; and was balanced out by the fried accompaniments. I’m not a fan of capers, I usually ask them to be removed from my lox sandwiches, but it added some necessary acidity to cut through the buffalo.

Prospect. January 6th, 2014. San Francisco, CA

Shortrib & Oxtail Torteloni with black trumpet mushrooms, leek, crisp parmesan, black truffle beurre fondue.
I love meat filled pastas much more than the cheese ravioli you see more often. The shortrib and oxtail filling is very tender and juicy, while the homemade pasta has that bite to it that is unique to homemade pasta. The other ingredients compliment the dish well, but the filling is so moist and succulent that the torteloni could sit on a plate on their own.  
Prospect. January 6th, 2014. San Francisco

Shortrib & Oxtail Torteloni with black trumpet mushrooms, leek, crisp parmesan, black truffle beurre fondue.

I love meat filled pastas much more than the cheese ravioli you see more often. The shortrib and oxtail filling is very tender and juicy, while the homemade pasta has that bite to it that is unique to homemade pasta. The other ingredients compliment the dish well, but the filling is so moist and succulent that the torteloni could sit on a plate on their own.  

Prospect. January 6th, 2014. San Francisco

We were looking for a place to get lunch on Christmas Day and Kingdom of Dumpling was one of the few places open. It’s a run down hole in the wall with about 5 tables and is packed even on Christmas. The top picture is Shanghai soup dumplings. If you handle them carefully enough that they don’t pop before they make it to your mouth…. make sure to eat with your mouth closed because they WILL explode. The second picture is beef tendon soup. Beef tendon is one my favorite types of offal, incredibly tender and flavorful, but not as good as Incanto’s beef tendon and beans side dish from the leg of beast dinner. (link)

December 25, 2012, San Francisco, CA

Sometimes the most memorable dish is not necessarily the tastiest. 
This is a chocolate cigar with coffee cream filling and spicy cigar sorbet.  The “spicy” cigar sorbet had cigar in it. When you ate it, the spiciness tingled on your throat like you were actually smoking a cigar. While the taste is debatable, the experience of eating sorbet and feeling cigar smoke is a memorable experience

Le Belvedere, Annecy, France, June 4th, 2012

Sometimes the most memorable dish is not necessarily the tastiest. 

This is a chocolate cigar with coffee cream filling and spicy cigar sorbet.  The “spicy” cigar sorbet had cigar in it. When you ate it, the spiciness tingled on your throat like you were actually smoking a cigar. While the taste is debatable, the experience of eating sorbet and feeling cigar smoke is a memorable experience

Le Belvedere, Annecy, France, June 4th, 2012

Just when you think you’re full from the 8-10 savory courses, it’s time for the dessert courses. We start with the cheese cart. It’s particularly fun to pick cheeses when the waiter does not speak any English. 

The first sweet dessert is a bar of tanzania chocolate with vanilla cream and a chocolate ice cream. The simplest home made can be the best bite on a plate.

Then with tea you get a raspberry tart, strawberry panacotta, and a marshmallow with vanilla and honey. Nothing amazing, but nice treats if you like little bites with your tea.

Le Belvedere, Annecy, France, June 4th, 2012

Braised Beef with Mashed Potatoes and Morel Mushrooms in a Morel Cream Sauce. This was the heartiest dish I ate during my time in Annecy. In a city whose cuisine highlights are fresh, local vegetables, this reminded me of a brisket and mashed potatoes plate at Tommys Joint in San Francisco. The interesting characteristic I didnt notice until I looked at the picture afterwards is that this dish is really a Sheppard’s pie in the form of a tartare. The braised beef is the raw steak/fish, the mashed potatoes are the avocado, both inverted. The morel mushrooms are like the egg that brings it all together, and chips are the toasted bread that regularly accompanies a tartare.
It was hearty and delicate, but honestly I would still prefer a cheap slow braised brisket. 
Le Belvedere, Annecy, France, June 4th, 2012

Braised Beef with Mashed Potatoes and Morel Mushrooms in a Morel Cream Sauce. This was the heartiest dish I ate during my time in Annecy. In a city whose cuisine highlights are fresh, local vegetables, this reminded me of a brisket and mashed potatoes plate at Tommys Joint in San Francisco. The interesting characteristic I didnt notice until I looked at the picture afterwards is that this dish is really a Sheppard’s pie in the form of a tartare. The braised beef is the raw steak/fish, the mashed potatoes are the avocado, both inverted. The morel mushrooms are like the egg that brings it all together, and chips are the toasted bread that regularly accompanies a tartare.

It was hearty and delicate, but honestly I would still prefer a cheap slow braised brisket. 

Le Belvedere, Annecy, France, June 4th, 2012

2 of the Entrees at Le Belvedere, Annecy

1. Slow cooked rabbit and carrots and mustard seed, in rabbit and chestnut gravy. Notice the carrot and mustard sauces above at the top of the plate. This was a common theme of dotted sauces that you can drag different foods through for sauce. 

2. Perche Fisch with red pepper sauce and crushed red tomatoes. Perche is a local lake fish. It takes real finesse to a make lake fish taste good, but it common at high end restaurants in Annecy. Again the sauces are dotted to to drag the fish through them. The best the thing we ate all night though is the crushed red tomato chutney. It was incredibly light and flavorful. When I spent a few days in Lyon, I ate so much delicious butter sauces my stomach hurt for week [link to paul bocuse}. In Annecy, my 4 favorite dishes were all vegetables [links to white asparagus and 2 from engagement dinner], shocking for a meat lover like myself.

June 4, 2012, Annecy, France

Trio of Fois Gras

First, home made foie gras torchon with vanilla in middle, fig marmalade on left, red poppy juice on right. The fun of this dish is combining all 3 elements for a sweet marmalade and salty foie gras bite. 

Second, sweet and sour foie gras with strawberry sauce in a lemon meringue. This is an Asian inspired dish, a play on pork bun dim sum: the pork has been replaced with foie gras and sweet bun replaced with meringue. It reminded me of the Paul Bocuse signature foie gras [LINK] which was also sweet and sour, but NOT Asian inspired because he invented in decades before french-asian fusions became trendy. This was the best of trio.

Third, white asparagus and seared morrel mushrooms with a foie gras consume. While this brought as the third “foie gras dish,” the real star was the julienned white asparagus, which was light, delicate and delicious. The foie gras consume is similar to the foie gras soup at La Folie[LINK], clever but cannot live up to seared foie gras. 

Place setting at Le Belvedere in Annecy France. We had to ask for a new table because our first table was slanted. 
June 4th, 2012, Annecy France

Place setting at Le Belvedere in Annecy France. We had to ask for a new table because our first table was slanted. 

June 4th, 2012, Annecy France

This is my favorite street in Paris, Rue Cler. It’s tiny but filled with various exotic french foods. From cheeses you can smell blocks away, to colorful meringues that draw you in to the bakeries, I could have spent all day and 3 meals here. 

September 2011, Paris, France.

The first picture is in front of Paul Bocuse, the landmark restaurant of Paul Bocuse considered by many to be the Chef of the Century, and the father of french cuisine. He  is considered to have single-handedly made Lyon the epicenter of french cooking. 

The second picture is inside the Paul Bocuse kitchen at the end of the night. It was completely spotless… AFTER a full night of cooking.

September 19, 2011. Paul Bocuse, Lyon, France

After many courses of mind blowing savory foods at Paul Bocuse, you better save space for the cheese and dessert selection. You don’t just choose one, but literally all you can eat, which unfortunately isn’t much after the rich butter sauces in the menu. First, a cheese basket is brought. Then a small cup of chocolate mousse as a “dessert appetizer.” Then a platter of candies and cookies to have with coffee/tea. Finally, a caravan of carts is rolled out around you. One cart is ice cream and fruit sauces, the others are a variety of pastries and brulees. I tried to order only 1 dessert, but was told by the waiter I had to try more things. It was time to find that extra compartment in my stomach!

September 19, 2011. Paul Bocuse, Lyon, France

If it wasn’t hard enough to cook a whole fish, at Paul Bocuse they cook it with a puff pastry on top and a lobster mouse inside! The waiter de-bones the fish, then re-assembles it on your plate with a choron sauce, which is bernaise mixed with tomato sauce. This is one of the best entrees I’ve ever eaten. The fish was perfectly cooked tender and the pie crust was perfectly crisp, which left me in awe at how you can cook both at the same time perfectly. The sauce was immaculately smooth from the butter and flavorful from the tomato  making a typical french butter sauce grand. It was all so spectacular you almost forgot there was also a lobster mousse inside!

September 19, 2011. Paul Bocuse, Lyon, France