Toasted brioche is then smeared with an onion and truffle aioli on one side and a red wine bordelaise on the other, rounding out what is genuinely an otherworldly version of the American classic. The mildly flavored cheese is ideal for that of a hamburger. Petit Basque cheese-a sheep’s milk cheese-is melted atop the patties. The beef remains juicy and well-seasoned throughout. Unlike a thick burger, temperature doesn’t matter. Madame opts for two thin patties rather than a thick, steakhouse-style burger. No, I’m not exaggerating when I say that Madame’s burger is among the best that I have ever had in my life. Who was I kidding?Īs I sat gazing at a mirror adorned with a portrait of Marie Antoinette brandishing the words, “Let them eat cake,” Gayon slid me a burger to end all burgers. I kept telling myself leading up to my Madame experience that I was above ordering the burger. Soup as a composed dish is something I have only seen met with failure, but at Madame, “failure” isn’t in the vocabulary.īefore entrees could arrive, I opted to add on a middle course of sorts. However, the top of the bread remains intact and crisp. This creates a layer of the dish that is soggy-a necessary component of a classic onion soup. A textual phenomenon, hot broth soaks through the bottom, disrupting the crispness of the focaccia. The Atlas SAFE-CELLAR was designed to be installed under the concrete floor of a new house that can cater to your specific needs. Fresh focaccia is topped with caramelized onions and baked in a pan with a shallow pool of rich onion soup at the bottom, finished with finely grated gruyere. Then came something that I haven’t stopped dreaming about since taking my first bite: The “French Onion” focaccia. Fresh scallions finish off what was an unpretentious yet masterful dish. Juxtaposed with crisp bacon and sweet, almost coying, onions-magic is born.
As the potato cooks, the starches break down, rendering the inside a creamy texture. Coins of potato are roasted alongside bacon lardons and caramelized onion.
Now, that’s the sign of an exceptional tartare. At Madame, I could eat spoonfuls of the stuff-no bread needed. I am of the opinion that a tartare must be able to stand on its own without the aid of bread. Hand Cut Beef Tartare | Photography by Pete Bonacciīeef tenderloin is diced ever-so-small before being dressed with a bold remoulade and molded into a circle-studded with cornichons, capers, egg yolk and bread on the side.
0 kommentar(er)
