Course 5: SWEETBREAD
SWEETBREAD - cauliflower, burnt bread, toasted hay
Wine Pairing: Cesari Valpolicella Superiore "Ripasso Bosan", Veneto, 2004
At 2 o'clock, a slice of cauliflower stem topped with a chestnut. At 5 o'clock and 11 o'clock, braised sweetbreads with caramelized cauliflower slices. All surrounded by morsels of "burnt bread" puree and chestnut puree, and sitting in a wonderful delicate and rich cream chestnut sauce.
This was knock-your-socks-off great, and I've never had a sweetbread dish anywhere near the same league as this. Again, complemented very nicely by the smooth and robust ripasso. WOW.