A Life Changing Culinary Experience

[Scdalak]

Lisa how were the sweetbreads? Do you know what animal they came from?

[Hubba]

I brought a box of Epi #2's because I figured the group might have lightweights and I did not want to share too fancy a cigar. We did not finish til 11 and it was too buggy outside.

And by the way, just to let you guys know I am not too fancy schmancy for my own good, this is what I eat EVERY day for lunch.

Don't let her fool you....this simple sandwich is poulet de bresse, white truffles, smoked tomato and quail eggs.

[canadianbeaver]

Lisa how were the sweetbreads? Do you know what animal they came from?

To be honest this was the only part of the meal that did not appeal to me. Matthew is a huge fan of "weird body parts" but the texture was not for me, even though the taste was fine. Thymus not so much, but fois gras and cod cheeks... Yes!

And I would eat almost anything before a tomato. Yuck!!

[stogiecidal]

Sounds interesting thanks for sharing the experience Lisa. My cousin is a huge foodie...will have to mention it to him...

Kinda sounds similar (except the price) to Martin Picard's Cabane a Sucre au pied de Cochon. He does a McAuslan brunch once a year which the meal is centered around maple syrup from his Cabane au sucre and local ingredients. Will be going back on Aug. 31 when he does an apple menu.

[headstand]

And by the way, just to let you guys know I am not too fancy schmancy for my own good, this is what I eat EVERY day for lunch.

Mmmmm P&J

[Ken Gargett]

Yeah I loved it too.

Couldnt fault them.

I'm off to San Sebastian this Sept. If anywhere there gets close I'll be delighted.

mugaritz. fabulous. plenty of great stuff there but mugaritz the really exciting place. brilliant somm. sensational food.

[shiva13]

mugaritz. fabulous. plenty of great stuff there but mugaritz the really exciting place. brilliant somm. sensational food.

Yeah mugaritz is number one on my list. Sounds like you ve covered plenty of the worlds finest. What's your fav ken?

[Ken Gargett]

can roca.

never did el bulli though i did get to spend a few hours with ferran adria in his laboratory in barcelona. amazing man.

[Ken Gargett]

and for australia, tetsuya's. daylight next. love what he does.

[Jeremy Festa]

can roca.

never did el bulli though i did get to spend a few hours with ferran adria in his laboratory in barcelona. amazing man.

Awww, totes jel!

[AndrewNR]

This thread is doing bizarre things to me. I think I need to eat like this again soon, But have or create an experience in the same way again too..

[canadianbeaver]

There is another member here who is a personal chef and I am pretty sure you can find a good one in your location. Get guests to pay their share, bring lots of wine and set a table outside. Think I may try this sometime when there is a special occasion.

[shiva13]

Born to lunch

http://www.dailymail.co.uk/tvshowbiz/article-2348800/Bruce-Springsteen-strolls-arm-arm-elderly-mother-soak-sun-holiday-Spain.html?ito=feeds-newsxml

[ckearns]

mugaritz. fabulous. plenty of great stuff there but mugaritz the really exciting place. brilliant somm. sensational food.

Yeah mugaritz is number one on my list. Sounds like you ve covered plenty of the worlds finest. What's your fav ken?

You guys are bringing back some great memories. My wife and I travelled to San Sebastián almost three years ago now specifically for the food. We ate at Arzak and Mugaritz, and on a whim we piggybacked on friends' reservation to Martin Berasategui's restaurant which ended up being the best of the bunch. Pleasantly surprised.

Lisa, your meal looks like it was extraordinary! Michael Stadtlander is definitely one of Canada's best and the farm has been on my to do list for quite some time now. It's amazing how we sometimes discount the great things that are in our own backyard. Thanks for sharing your experience.

[ramon_cojones]

I love tomatoes, with some spanish olive oil and sea salt with burrata and a fresh baguette there is nothing better.

[AndrewNR]

Towards the end of winter perhaps I'll do something.. I've got allot of projects on the go, half of which food related ironically, and allot of work on my plate currently But once the food projects are under way and things quieten down a little I'll do something special. It's been too long, Since new years.. How things have changed. Best do something, even if just to celebrate simple things.