My friend Dave is the executive chef at Hotel Griffou and he invited me to attend one of his special seasonal dinners: ramps! I went to his lamb dinner a couple months ago but I totally forgot to take pictures. I remembered this time! The dinner was delicious (of course!), as was the wine pairings for each of the courses.
Vichysoisse with ramp oil and piri piri (Dave still makes the best piri piri sauce in the country — I swear).
Hearts of palm with wasabi Leaves and ramp vinaigrette.
Frog legs with fennel, peppers, and ramp pistou.
(I’ve never had frog before and honestly, I was a little scared: I’m not found of amphibians. I swear my fear was stemmed from some sort of childhood trauma but I just have a general fear of all things slimy. But, I think I like frog meat now! O.O Whoa!)
Steelhead on a bed of sushi rice with picked ramps and watercress consomme.
Cecatelli with arugula and duck egg yolk with a baked ramp ricotta. (You’re supposed to mix parts of it together but when the egg is mixed with the sauce, the result is so incredibly flavorful and savory. Yum! )
Wagyu beef with ramp pomme puree and spring vegetable fricasse.
Asparagus Ice Cream with Candied Ramps. My favorite part of the entire dinner! And I normally don’t care for asparagus but this was delicious…
My restaurant friends are making me gain weight. :P
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