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OAK MOSS AND TRUFFLE TOAST
(Homage to Alain Chapel)

This was a three-in-one taster, and a lovely homage to a much praised Michelin starred French chef. We were told to have a little fun with the senses in this one course by focusing mainly on a few specific forest flavours.

First up were the plastic packets presented to us on a moss bed that contained a thin melt-in-the-mouth film (think Listerine pocketpaks). The film, once dissolved on the top palate of the mouth, provided a subtle oak moss flavour that gently caresses the olfactory nerves.

The second taste of the forest was the bowl set with a parfait of foie gras, cream of langoustine, quail jelly and pea puree. We were instructed to mix and taste a little of everything in one bite, which I did shortly after trying every component on its own. I was captivated by the soft textures and the distinct flavours of each layer that worked together so harmoniously. The thimble sized foie gras mousse was thick, viscous but creamy, smooth and rich; the langoustine cream was creamy, but thinner, light bodied, and tasted almost sweet when compared to the bottom layer of a rusty copper coloured, clear, salty and umami quail jelly. The latter reminded me of the flavours and texture of aspic from braised beef shanks – it was clean, light, and very tasty. There was also a layer of pea puree – but I don't remember too much from it as its presence was a surprise to me. This component out of the three impressed me the most.

The third item was the thin crostini topped with truffle butter and sliced radish. I found the crostini a little heavy with the oil (perhaps the toasts were fried) however the ample amount of black truffle paste and shavings more than made up for this fact. The peppery bites from the sliced radish topping complimented the pungent (although mild) aroma of the fungus, revealing another new taste combination to my tasting repertoire. My dining companion found great favour with this component.
We were instructed to try the truffle toast and langoustine cream at the same time, while enjoying the smoke from the oak moss bed (where the boxes with the film were set on) produced by pouring water onto oak moss set on dry ice. The streaming flow of white oak moss smoke over our table that ended up airborne, combined with the toast and creams was like being in a forest. If I closed my eyes it almost felt like I was in the woods on a misty spring day – I could smell and taste the oak moss flavour all at the same time. I'm a believer that eating should be done using all the senses and place heavy emphasis on desiring textural contrasts and proper flavour balance in my dishes. Even though this course used a few gimmicks (film, smoke, visual appearance), it was a worthwhile experience as it was a successful execution of the factors I value.

If you could see the dozens of copper pots and pans, teapots and other odds and ends hanging in my kitchen, piled on top of the fridge, the dining table and so forth, you get an idea not only of my love of copper, but the extent of my eBay addiction. This is the first from that collection to be turned into a lamp. I'm not crazy about the shade, but I do love the copper, not to mention the vessel itself.