From Our Dinner at Della Last Night …
Talking Starters here. Have you ever had deep-fried fresh peas?
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… They are little nibbles of sweet, salty, creamy crispiness that garnished the summer solstice Squash Fritters topped with frisée and herb salad, avocado, pickled onions and crème fraîche that we decided we could probably eat every day for breakfast, lunch and dinner.
And, then, of course, there’s no way I could ever pass up Duck and Pork Rillette, especially when it’s paired with refreshingly dressed mâche greens, shaved fennel, pearl onions and a warm Della Fusillette to spread it on. Yum. Could we just order those two starters all over again, please?
Moving on to the Main Courses, we decided on what was sublimely Sautéed Cod that came resting on a bed of baby leeks soubise, topped with a lemon butter caper sauce, and served with a bowl of risibisi (an Italian rice and fresh pea dish) to soak it all up. What a heavenly and well-balanced combination.
Since we wanted to taste as many of the menu offerings as possible in one sitting, we coordinated and shared our orders, so the next one had to be Short Rib Pappardelle with housemade pasta, portobello mushrooms, torpedo onions, green garlic, fresh fava beans, and percorino cheese for a seriously comforting dish that we gobbled up to stick to our own ribs. Another glass of wine, please.
And now we get to have dessert! The Vin de Pêche poached peaches with fior di latte gelato and almond crisps was the perfect way to start celebrating what we all love about summer.
But we couldn’t possibly resist the actually light and layered Flourless Chocolate and Hazelnut Cake embellished with salted caramel and cream. Thank heavens both of these desserts were more focused on honoring their essential flavor elements than overpowering them with sugar.
And just because it’s true that nothing exceeds like excess, then out came the plate of macaron, madeleine and chocolate Tiny Bites to seal this sweet deal. Are we back in France?
What a lovely progression of both familiar favorite, yet artfully combined fresh flavor and texture elements to intrigue and satisfy even the most discerning palate. Toques off to the chefs, Aaron and Stéphane! We can’t wait to taste what you keep coming up with next.
Bon Appétit! Kay