Tonight I took the Bouchon chicken in a new direction. I made a sunchoke puree (inspired by a soup in Under Pressure), topped it with sauteed kale, the chicken and then a few (maybe too many) tsoi-sim flowers from the farmer’s market. It was the combo I hoped it would be. My wife even licked the plate!
Paired it with a Trousseau Gris from Wind Gap, one of my favorite small wineries. It has a nice nose of lemon zest and a very nice body on the palate with lots of acid and minerals. My kind of wine.
joshuafagans 
It was amazing!!!! Perfectly balanced and despite its fancy plating, it felt like comfort food.
Looks absolutely wonderful!