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9th Course: Tasting of Salts

Tasting of Salts

(Rollover picture).


Notes: Having never opted for the foie gras supplement, I had never experienced the signature "salt flight" until this dinner. (My friend's foie gras supplement at The French Laundry was accompanied by three salts.)


This time, the full flight of seven salts arrived with our foie gras course. It was left on our table through the subsequent six savory courses. I thought it was more novel than substantive.


By now, I've encountered many of these salts before. And all of our food was seasoned - even the foie gras, although I did enjoy the crunch of the salt with it. Rather, what I really enjoyed was pairing the salt with the butter and bread, which arrived just before the eighth course.


Notes: Served with the 9th Course, "Torchon" of Élevages Périgord Moulard Duck Foie Gras.


Read about this dinner at the ulterior epicure.

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Taken on June 5, 2009