List Item: Try 500 of the 1001 Foods You Must Try Before You Die
So, in the week after I turned 25 I organised a trip with the office to Bilbao Berria, a place that I had already milked out of a lot list items, since the food was downright delicious.
They sat us down in the restaurant area in what resembled a giant bird care and we got super organised with our order to the point of handing over a list of food. They referred to us as the easiest customers ever. Always nice to hear.
This is one of those rare times where I am able to get a toofer.
List item: Try foie gras
So, here it is. My first try of foie gras, one of those rich people food that I have heard so much about. I am a big fan of liver, with pate being one of my favourite things to have on toast. It’s one of those things I would happily eat all the time.
Foie gras? Not as much. I mean it was okay. It was buttery, rich, delicate and had a very light livery taste. I’m glad I tried it, but even if it had been the best thing ever there is no way I would buy it again because I fundamentally disagree with its production.
Okay, so I forgot to write about membrillo when I made my last post from this restaurant, even though I did talk about it. All I can say is, d’oh.
Starting off with the frisée lettuce, this is something I just can’t seem to find in supermarkets. This annoys me. The bitterness of the frisée really worked well with the pomegranate in the sauce. They offset each other well.
Then there was the cinnamon-rubbed quail, the spice not overpowering the little bird. It tasted slightly like the turkey dark meat you get on the leg. The thing that really got me was just how little the quail was. I knew it would be smaller than a chicken but I didn’t think it would end up being smaller than my hand. I actually felt a little bit bad scraping the meat off of it…
Okay, so we had to get dessert because the menu looked amazing. I could have easily had anything on there, but I had never tried a millefeuille and this one just looked so incredibly delicious on paper, and it was as good in the flesh. The crisp layers of the pastry with the acidity of the balsamic reduction, the sweetness of the strawberries and the creaminess of the mascarpone. If only I hadn’t been in a rush to meet a friend because I had to wolf this down and be out of the door in a New York minute.