I would like to start by saying Happy Holiday's and
Happy New Year to all my readers and best wishes for a healthy and prosperous
New Year with lots and lots of gourmet meals and loving meals with family and
friends
Imagine me being on death row and ordering the last
meal. I'll have a poached Maine lobster
with shaved white truffles with 2010 Chateau Domaine Romanee Conti Montrachet
followed by escargot marinated in XO cognac overnight in a puff pastry with
garlic butter, with 2010 Chateau Domaine Romanee Richborg then a sorbet
intermezzo followed by chateaubriand cooked medium rare with shaved black
truffles with 1945 Mouton Rothschild Bordeaux, and for dessert my all time
favorites Italian Zabaglione, 150-year-old Grand Marnier soufflé, creme brulee
and baked Alaska served with 1990 Chateau D'Yquem. I can see the warden's face now, what did he say? No way, give him a hot dog. So in that vein last week for my birthday
and 2 days before heart surgery/stent I had to have done, and all went well, I
am fine, I decided if I was going to
die my last meal had to be at Picasso's at the Bellagio in Las Vegas with
Julian Serrano. Great chefs are
artists and orchestral conductors.
Three of the greatest are Julian Serrano, Joel Robuchon, and Brian Grimley. They paint a culinary picture in their
kitchen using food as their paint and spoons, knives, and forks as their paintbrush. They deliver a meal that
presents exquisite tastes and flavors in a hedonistic combination that soothes
the soul and excites the taste buds. At
Picasso's Julian produces food works of art on equal with priceless and rare
artwork by the master Picasso himself on equal footing. The dinner was fabulous and I enjoyed
outstanding rare wines including the 1990 Chateau D'Yquem which is a spiritual
experience for me, especially with Foie Gras that we had. So all of that is a build-up to my family's
Christmas Eve dinner at Lagniappe on Amelia Island prepared and served by the chef
and owners Brian and Melanie Grimley.
Brian prepared a Seven Fishes Christmas Eve dinner that was
spectacular! To me it was
historic. I think of Babette's Feast
and the 3 emperor's dinner and Brian replicated them in spirit and food and
frankly knocked the ball out of the ballpark.
It turns out Brian is a disciple of the great Joel
Robuchon and The Feast of Seven Fishes was inspired by Chef Robuchon. We started with "The Scallop"
perfectly seared with peach, chile, and microgreens. Next was a classic Tuna tartare, "The Tuna" served with
wakame and noodles. My favorite dish
was "The Escargot" was served in a puff pastry with a garlic truffle
aioli. The escargot was tender and
flavorful in the wonderful sauce. Brian
mentioned that all Feast of Seven Fishes mush have salt cod so the next dish
was "The Brandade" which was a salt cod with sherry cream and
scallions. Next was "The
Swordfish" delicately prepared in a saffron broth, with sofrito and
peasant bread. Next to last was
"The Prawn" flown in specially from Madagascar and served with
polenta that was excellent with agrodolce.
The final course was "The Octopus" which was an over the top
spectacular dish made even better by the most tender octopus ever
prepared. Turns out Brian sous vied the
octopus all day so when served you could cut it with a fork it was so
tender. It was accompanied with a spicy
tomato, clams and fresh basil. What a
spectacular and special feast. It did
honor to the late Joel Robuchon and I am sure he was looking down with much
pride and approval.
Our dinner Christmas Eve at Lagniappe was one of the
best meals I have had on Amelia Island. Lagniappe is producing Michelin 3 star meals and Mobile 5 diamond
meals and Chef Brian is a genius and is perfect in implementing many of Joel
Robuchon's recipes and ideas. You need
to see for yourself. The food is
outstanding, the chef's skill is second to none, and the service is
excellent. I promise you will not be
disappointed and I can't wait for Chef Brian's next culinary triumph.
The Escargot
The Brandade
The Swordfish
The Prawn
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