When I gotta get it done, I get it done. Tonight, I sped through my work like a madwoman, dashed home in a fury, threw myself if the shower, did my hair and makeup, dressed up real pretty-like, and sat down in front of my computer at seven for a phone interview for a job that I really should have no problem getting. But the interview didn’t matter, because at eight I became a princess food-diva for a night.

I had dinner at Pierre Gagnaire.



Who wants to touch me?

For those of you who don’t know about him, Pierre Gagnaire’s three Michelin star restaurant was voted the third best restaurant in the world in 2006 by Restaurant magazine. He is famous for working ridiculously creative flavors and textures in his food. I will not bore you with a detailed essay on “What I ate at Pierre Gagnaire” because it would be a fucking long ass post and Leif told me that no one likes a blogger who goes on and on. We made a commitment when we ordered: we got the nine course tasting menu, which was actually eleven, because the dessert counted as one, but there were three courses of dessert. Yes, you read that right. Three courses of dessert, and each course had more than two desserts in it. I pretty much decided that if I died after that five-hour (yes, you read that right too) meal, I would be okay with that. Here are the most beautiful and amazing highlights of The Dinner of My Life:

1) The courses were perfectly portioned. Each course was between five to seven bites, which, considering the richness and overwhelming complexity of the food, was all that was needed to satisfy. None of us were full to the point of breaking until 3rd dessert course, which is perfect timing.
2) The plating was magical- totally mini works of art.
3) A sliver of marrow balanced on a crispy potato wafer perched atop potato ice cream over an avocado, cabbage and crab salad. And that was just the garnish to the most lucious slices of scallops (topped with a micro slice of smoked haddock and a sliver of turnip) I have ever had the pleasure of letting melt in my mouth. See photo.
4) 1992 Chateuneuf-du-Pape Blanc Vieux Télégraphe.
5) An oversized truffle with a mousse-like center, covered with a delicate milk-chocolate sauce on a coulis of arugula. Yes, you read that right. Arugula. And how did it taste? Delightful, small hint of cannabis, but more like green tea.

Maybe the cannabis is his secret, but I doubt it.