Winterlicious 2006.3 Truffles
Truffles
And so there I was at the uber-poshy Truffles (@ Four Seasons Hotel, Toronto) glancing around the lobby to see if I can spot any celebrities. I wonder who is in town these days. I’ve been to Truffles a few times now for various “…‘liciouses” and couple of other occasions for over-the-top outrageously glamourous dining. I have not been disappointed yet. Going to Truffles always makes me feel like royalty and this time was no exception. I like the dim lighting, the comfortable seats (especially the double chair/love seats) and the blonde wood walls. I scanned the room again for celebrities but still none were in sight.
Companion B kept commenting on the ‘granny china’ on which the food was served. We checked and sure enough, it was “Royal Doulton”! This all added to the royal atmosphere even though we kept giggling as each piece of granny china was brought out. Note also that the silverware was definitely silver. I wonder who has to polish all those forks and spoons. Hmmm…
What I ate:
Fennel Soup
Tomato Marmalade
The fennel soup looked a lot like a potato and leek soup except that it was more of a caramelized creamy colour instead of the greenish tinge. A dollop of tomato marmalade peeked through the pearlescent broth. It was smooth and silky and went down like a warm blanket. Gorgeous stuff! The tomato marmalade was a very pleasant surprise as well. The little cherry tomatoes burst with sweetness and goodness and complemented the slight liquorice flavour of the fennel soup very nicely. Oh man, I could have had a giant bowl of the stuff.
Crispy Duck Confit
Savoy Cabbage, Pancetta and Caramelized Chicory
Owing to my obsession with duck, I HAD to have duck confit again (see previous post). This confit was even better than the one at Pangea. Still moist and tender from its warm oil bath, the skin was just crispy enough to add a bit of texture to the silky smooth flesh as it fell off the bone. I was in duck heaven, yet again. Companion C thought that his confit was better at Pangea when he went but this one was better than one I had when I went. I will not stop until I have accomplished my life’s mission: to find the world’s best “confit de canard”
The slightly bitter savoy cabbage was a nice complement to the sweetness of the confit.
Bergamont Crème Caramel
What the heck is bergamont anyway? I must confess to being slightly puzzled by this dessert. Companion B, yes him again…ever the jokester asked, “Is that a Del Monte fruit cup?” It was surrounded by little bits of FRESH citrus fruit (grapefruit and orange). I was also puzzled by the jelly like texture of the crème caramel. It didn’t taste bad but it was unexpected. I should have had the chocolate tart.
And so ends my gourmet adventures for the winter. I really did enjoy Truffles this time around and was only spooked by the curious crème caramel and the shaking hand of the man who poured my hot coffee. He was a nice old fellow but come to think of it, I think he was afraid of Companion B.
And so there I was at the uber-poshy Truffles (@ Four Seasons Hotel, Toronto) glancing around the lobby to see if I can spot any celebrities. I wonder who is in town these days. I’ve been to Truffles a few times now for various “…‘liciouses” and couple of other occasions for over-the-top outrageously glamourous dining. I have not been disappointed yet. Going to Truffles always makes me feel like royalty and this time was no exception. I like the dim lighting, the comfortable seats (especially the double chair/love seats) and the blonde wood walls. I scanned the room again for celebrities but still none were in sight.
Companion B kept commenting on the ‘granny china’ on which the food was served. We checked and sure enough, it was “Royal Doulton”! This all added to the royal atmosphere even though we kept giggling as each piece of granny china was brought out. Note also that the silverware was definitely silver. I wonder who has to polish all those forks and spoons. Hmmm…
What I ate:
Fennel Soup
Tomato Marmalade
The fennel soup looked a lot like a potato and leek soup except that it was more of a caramelized creamy colour instead of the greenish tinge. A dollop of tomato marmalade peeked through the pearlescent broth. It was smooth and silky and went down like a warm blanket. Gorgeous stuff! The tomato marmalade was a very pleasant surprise as well. The little cherry tomatoes burst with sweetness and goodness and complemented the slight liquorice flavour of the fennel soup very nicely. Oh man, I could have had a giant bowl of the stuff.
Crispy Duck Confit
Savoy Cabbage, Pancetta and Caramelized Chicory
Owing to my obsession with duck, I HAD to have duck confit again (see previous post). This confit was even better than the one at Pangea. Still moist and tender from its warm oil bath, the skin was just crispy enough to add a bit of texture to the silky smooth flesh as it fell off the bone. I was in duck heaven, yet again. Companion C thought that his confit was better at Pangea when he went but this one was better than one I had when I went. I will not stop until I have accomplished my life’s mission: to find the world’s best “confit de canard”
The slightly bitter savoy cabbage was a nice complement to the sweetness of the confit.
Bergamont Crème Caramel
What the heck is bergamont anyway? I must confess to being slightly puzzled by this dessert. Companion B, yes him again…ever the jokester asked, “Is that a Del Monte fruit cup?” It was surrounded by little bits of FRESH citrus fruit (grapefruit and orange). I was also puzzled by the jelly like texture of the crème caramel. It didn’t taste bad but it was unexpected. I should have had the chocolate tart.
And so ends my gourmet adventures for the winter. I really did enjoy Truffles this time around and was only spooked by the curious crème caramel and the shaking hand of the man who poured my hot coffee. He was a nice old fellow but come to think of it, I think he was afraid of Companion B.
posted by jadedmonkey at 5:29 p.m.
1 Comments:
crispy duck confit sounds delish.
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