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Fourth Course: Wild hare | by ulterior epicure
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Fourth Course: Wild hare

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Wild hare with baby shiitake, tart lingonberries and sauced with demi-glace. Puree of tompinambour, risotto, cubes of boudin noir and foie gras croquettes.


Taste: I truly loved the taste of the lingonberries against the meaty and beefy taste of the hare and demi glace - and the shiitakes. The boudin noir also added a nice tinge of bloodiness to the course (in a good way). One big turn-off was the presence of pellets in the hare meat. In fact, my first bite almost cost me a tooth!


The foie gras croquettes were a let down. They were terribly sweet and though purposely molten and hot on the inside, they were almost a little too runny. The risotto was good, but not memorable. I did love the tompinambour puree - which, along with chicory, is ubiquitous throughout north and western european Michelin restaurant menus.


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Taken on December 6, 2005