Before I start I want to thank Michael Harlan Turkell, photo editor of Edible Manhattan and Edible Brooklyn for the exact descriptions of the menu items. Michael had unfettered access to the kitchen during the preparation leading up to and execution of the Nose to Tail meals served that night. You can see his amazing pictures in his posting MONTREAL, Head to Tail dinner at DNA Restaurant with Chef Chris Cosentino.
Course 1: Horse heart tartare, horse fat fries, hay-oli, horse suet brioche (paired with Pilastro 2009 from Venturi Schulze Vineyards, Cobble Hill, British Columbia)
Course 2: 2 hr egg, hot blood mousse, peasant pappa, smoked eel (paired with Rosé 09 Closson Chase, Prince Edward County, Ontario)
Course 3: Lamb pluck fra diavolo (paired with La buteuse du trou du diable beer, also pictured)
Course 4: BIG BRAIN, little brain (paired with VDT 08 Rotie Cellars, Washington State, USA)
Course 4 (Dessert): Chocolate-n’duja ice cream, chicken candies (paired with Soldo 2008 Orin Swift Cellars, California, USA)
As an added bonus, we were lucky enough to see Chef Cosentino come out of the kitchen to serve a dish of I believe some type of sausage that was cooked in a stomach and cut out of the stomach at the table.
As serious as the food, service and wine service were, there were signs that Chef Dammann also has a sense of humor (and must be a hoops fan). The picture below was above the garbage can in the men’s room (and yes it is regulation size). By the way check out the logo….
Also I saw the coolest t-shirt there, too bad it was not for sale though…
Hope all of you made it through the entire review, I made it through the entire meal. I have to say it was one of the best (and most challenging) meals I have had in a long time.
Here’s a sneak peak at next week’s posting, can anyone tell me what this dish is? It is from Au Pied de Cochon if that helps.
4 Responses
It looks like pountine and foie gras.
Foie gras poutine of course! 🙂
Allie / Tyson,
100% right. Wasn’t too hard really. Here is the full description: Foie Gras Poutine at Au Pied de Cochon – The gravy is a duck fat gravy and simmered over three days. The fries are also cooked in duck fat and there is a generous slab of foie gras on top as well as cheese curds.
Was so damn good!
In case anyone is curious:
1) BIG BRAIN / little brain is Veal brains and Veal testicles
2) The dessert is candied chicken testicles and candied cocks combs
3) The Lamb pluck fra diavolo is various offal cuts.