We had the 41st truffle tasting menu last night. - La Toque Napa - Kaufe eine Reservierung
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🙂 4/5 - We had the 41st truffle tasting menu last night.
By 👻 @Tracy M., 01/08/2023 3:00 am
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In full transparency, we are La Toque fans - it's one of our go-tos for a special night.First, I want to say that the service was impeccable. Our waiter was attentive without being over-bearing, was pleasant with just the right amount of chit chat. What a difference professional wait staff make!The 1st amuse bouche was a lovely tartar and cheese puff, both truffled. Definitely warmed up the palette. A second AB was a cheese custard topped with truffled creme fraise. It did what it was supposed to: left us wanting more!Next was sour dough bread with truffle butter. We thought it nice but unremarkable until they brought the next course, a double reduced chicken consume with truffle, mushroom and meat medallions. The waiter instructed us to remove the puff pastry on top and to eat it with the bread. On it's own the soup was delicious, but when you dipped the bread and truffle butter in, it was an explosion of umami! The combination blew us away - a master chef pairing of flavors.Next came the salmon, stuffed with a truffle ribbon, sous vide, over a cabbage and vegetable medley. It may have been the best salmon I've ever had: moist, tender, flavorful, and the vegetable complimenting and adding depth.Next came the agnolotti. Not the high point. The pasta was too thick and tough (my partner's was thinner and more tender), the sauce was over-salted and over-powering. My partner enjoyed it more, but I found it too abrupt.Then came the entree. My partner got the veal, I got the 4-ounce wagyu. My partner found the beef oddly flavorless, but then added the truffle butter and said it absolutely came alive. Not sure if that was the chef's intent - would have been nice to have been told if it was. The wagyu was so marbled and fatty, I ate less than half and gave it to my partner. It wasn't sous vide long enough to render any of the fat, and my partner, who prefers fatty over lean, said it was too much for him. The sauce was... unremarkable. The best thing on the entre plate was the cauliflower.The cheese course included a mild, creamy goat with truffle butter and grilled sour dough. My partner summarized it nicely: this is like the best grilled cheese sandwich I' e ever had. And it was.Finally came dessert: a choux pastry filled with the best chantilly and an apple compote with salt caramel. The joys of a good pastry chef, it brought the mean to a perfect close.A note on the wine: I did the pairing. The consume came with a French Champaign. Up front, I thought it an odd pairing, but the acidity of the Champaign was the perfect foil for the richness of the dish. The salmon came with a Chardonnay - a serviceable pairing. The agnolotti pairing took one sip to know it was a mismatch. I left the glass. The Cabernet was the highlight of the night, a surprise Sonoma hit. Would that the wagyu was equal to the wine. The cheese course was also a miss on the wine pairing (stopped after a sip), but the dulce was a good complement to the pastry.I've never given La Toque less than 5 stars, and don't get me wrong, it was an exceptional meal. But it had some misses, and heretofore, La Toque had never had a miss.
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