tag:blogger.com,1999:blog-31671374.post8933762373970475844..comments2023-10-30T07:10:34.610-07:00Comments on Underbelly: Best Coquille St. Jacques EverBucehttp://www.blogger.com/profile/16452321114185736762noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-31671374.post-10605428665931584982012-09-24T13:25:06.200-07:002012-09-24T13:25:06.200-07:00Belgian cooking out-Frenches the French and is pro...Belgian cooking out-Frenches the French and is probably creating a panic in Lyon. The Walloon were never a slouch when it came to the kitchen.<br /><br />But the sheer complexity of this restaurant's dishes suggests a can-you-top-this mentality. For example, from their menu:<br /><br />"Bavarois de tomates mûres au chèvre frais sur julienne de fenouil à l’huile d’olive 16"<br /><br />Putting aside the proposition that 16 (Euros I assume) is a hell of a price to pay for a starter, what the hell ever happened to simple dishes like moules pommes frites?<br /><br />Somehow this restaurant's menu reminds me of a gag recipe for "anchovie a la elephant":<br /><br />Take an anchovy. Stuff it in an olive. Dip the olive in peppered olive oil and stick the olive in a fig. Marinate the fig in sauce a 'lorange and stuff the fig into the body cavity of a quail. Add salt, pepper, and a coating of the juice of two garlic cloves. Then stuff the quail into a chicken. Stuff the chicken into a suckling pig. Stuff the pig into the carcass of an elephant. Roast the elephant over a low open flame on a spit for 42 hours. <br /><br /><br />Then throw away the elephant. Throw away the suckling pig,. Throw away the chicken. Throw away the quail. Carefully remove the olive from the fig and mince the fig for a garniture. Remove the anchovy from the olive and serve.<br /><br />Crankily,<br />The New York Crank<br />The New York Crankhttps://www.blogger.com/profile/04489472134701718697noreply@blogger.com