"Per Se" Lunch - replica
White Truffle Oil-Infused Custard, "Ragoût" of Black Winter Truffles.
Please look at the original dish here.
Few things are worth mentioning, I think:
- I used White Truffle oil to flavor the custard, just as French Laundry cookbook suggest. White Truffle Oil, however, is typically olive oil with "white truffle flavorings", which are not necessarily made from real white truffles. The ultimate way to do it would be to infuse grapeseed oil with white truffle shavings, but the cost of that exercise would be prohibitive. Still, I don't exclude a possibility of something like that being done for FL/Per Se VIP roster;
- I should have let the custard cook for a lot longer than 40-45 minutes @275C, as per Chef Keller's recipe. The flavor was outstanding, but my custard was a bit too runny to support the weight of veal stock;
- Chive Potato chips were excellent, but I was not happy about their shape - will use a metal stencil next time;
- this dish absolutely needs veal stock made as per Keller's specification, i.e. without roasting the bones. Veal stock made this dish to me, period. I flavored the stock by freeze-dried truffles, BTW.
Overall, this was a success as far as taste is concerned, presentation needs work.