The Chocolate Dinner part deux

Though some time may have passed, Nadia and I will never forget the divine dinner we attended, put on by the minds behind L is For…

Culinary couple Eyal Liebman and Rebecca Meir-Liebman have cornered the market on innovation when it comes to epicurial delights. You know how much I enjoyed their last chocolate inspired dinner, so it was with great anticipation and excitement that I entered the building with Nadia, eager to see what tasty tidbits the team had in store for us.

The evening became in our favorite way, with a sampling of sparkling wine from Kew Vineyards, the vineyard that provided all the wine that accompanied the beautiful dinner that was to follow. Wine expert and all around lovely lady Liisa Young was the perfect representative to walk us through both their assortment of sparklings (her personal project with the vineyard), as well as to guide us through all the wonderful food and wine pairings of the night. Sitting with Liisa and dinner host Abbey Sharp (of Abbey’s Kitchen) added to our dining experience, as these well versed women helped to educate us about both the wine we were drinking and the food we were eating.

The meal started with a traditional french Bouillabaisse, a seafood mixture accented with chocolate of course, followed by an elegant egg dish with venision and truffle, and of course, more chocolate!  Our palates were further entertained by the beautiful Fume white wine and Pinot Noir respectively that perfectly complimented the array of flavors in the opening dishes.

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Moving onto the mid and main course we were treated to Nadia’s favorite dish of the night, the Tomate Hussarde and Valrhona Ivoire, a perfect tomato, split in half and filled with cubed beef tongue, served with a delicate white chocolate mousse. Nadia, always a fan of sweet and savoury combinations was beyond impressed by how Liebman elevated those tastes in this beautiful dish. The confit de Canard with Valrhona Caraibe was utterly decadent, cooked in a combition of cocoa butter and duck fat and accented with tangy flavors with the perfect amount of heat in the lovely diable sauce. While the accompanying Chardonnay was lovely, the Marsanne was our favorite wine of the night, its exotic yet comforting blend of flavors completely unforgettable.

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And for desert, is there anything more welcoming and homey on a cold snowy night (because that’s what it was) than carrot cake? We didn’t think so. Served with a goat cheese mouse and adorned in a cassis coulis, pecans and more glorious chocolate, the traditional manner of ending a meal in dessert and cheese was the perfect way to conclude this magnificient meal.

Thanks again to L is for…for being so open minded and innovative when it comes to food, and for including us in yet another amazing dining experience. We can’t wait for the next one!

*all photos by Nick Marzetti

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markmunroe

markmunroe

Founder, CEO at Addicted
I’m ADDICTED to great travel, amazing food, better grooming & probably a whole lot more! Mark Munroe is the Creator and EIC of ADDICTED.
markmunroe
markmunroe