2nd Course: Sepia & Rock Shrimp
Sepia & Rock Shrimp
Carpentras White Asparagus, Pomello and Treviso
Paired with Domaine de Bagnol Cassis Blanc 2005.
Notes: This was the most memorable course of the evening for me. The sepia had been shredded into strips and were piled like lacy noodles on a fat slabs of white asparagus and the nuggets of rock shrimp.
Everything about this dish worked. The textures were awesome: the sepia was incredibly tender - almost like noodles, yet identifiably squid meat. The asparagus were meltingly soft but still sturdy and the rock shrimp were plump and succulent.
The flavors were ocean-briny without the fishiness. I think the slightly bitter asparagus and trevso helped to undercut any off flavors. I don't generally like the warm citrus, but the sections of pomello mixed in with the asparagus were also added to the clean-tasting dish. The wine pairing, a cassis blanc, paired exceptionally well with the pomello element in this dish.
Read the review of his dinner at Cru on my blog.