Yesterday as I pulled up to my house,
my friend Daniel de la Falaise was coming back from my front door,
looking insufferably pleased with himself; he was on his way to
Paris, would be back in a week, and had left a little something for
me in the meanwhile.
As it turned out, he couldn't have been
as pleased with himself as I was with himself, since what he'd left
is the mystic entity shown in the photograph; a superbly &
voluptuously beautiful white (sic) truffle. The aromatics are pretty
hard to believe; if there were only a "Nosebook" app (you
listening, Mark Zuckerberg?) you could smell it on Facebook.
Haven't yet decided on the first trial
dish to shave it over, but I'm leaning toward a very simple Carnaroli
risotto, no soffritto but a little sweet onion from Mickey's farm
stand, truffled as it were with freshly broiled Muscovy duck breast
and a light perfume of roasted walnut oil. Will report back later...
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