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.
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It was amazing!!!! Perfectly balanced and despite its fancy plating, it felt like comfort food.
Looks absolutely wonderful!