Sometimes a meal is a symphony of taste and texture and colour … and sometimes, its even more than that. A divine merging of friends and loved ones, family and comfort, intermingled with sublime food, cooked by an artist, with a sense of love and presence and drama. Last Friday night at Nathalie’s Gourmet Studio was like that – just pure joy. With Adi, Goddess, GoddessSpouse, AngelKitten, GoldenOro and Bubby, and MsTina… laughter flowed around us, wrapped us in warmth and happiness, and the food was a beautiful counterpoint to the joy in the room.
You cannot plan that kind of a night, you cant buy it or make it happen by force of will. It is an alchemical merging of all that is good and joyous. Thank you to Goddess + GoddessSpouse for hosting us. And thank you for Nathalie for welcoming us, yet again, with open arms and brilliant skill. We will be back next month! Meanwhile, feast on our memories 🙂
A potato galette with sauteed mushrooms, and a porcini foam. Simple, sensuous, lively flavours. Not too much, not too little. Just right to start with. This was the vegetarian choice and it made me happy.
A new take on duck liver with brioche – the brioche made into an apple tart tatin. A clever merging of two very French tastes.
Tuna Tartare with blini and chive cream… and a fresh green salad.
Snail napoleon – earthy, rich, beautifully presented. I tasted the accompanying sauces, and they were beautiful. Balanced, imbued with vegetable essence, gorgeous.
The vegetarian main course. Home made egg tagliatelle with green capsicum and a perfect parmesan porcini foam. Subtle and luxurious, elegant and beautiful. Incredibly satisfying.
The duck main course. According to those who ate it, it tasted truly of duck … gamey and wild and delicious. Served with a stunning hazelnut polenta and a blueberry stuffing. Clever and thoughtful all in one go.
Steak. Apparently, it was perfectly cooked. With a stuffed potato on the side. I like how this looks, the juxtaposition of the meat and the potato… Smart.
An intense caramel custard creme brulee – perfectly burnt crispy sugar crust, with a lime and thyme sorbet. What an interesting combination.
Trio of desserts – a pineapple foam, an incandescently good salted caramel macaroon, and a vanilla spoon biscuit, holding chocolate mousse, and a chocolate truffle. Mine!
Frozen chocolate mousse “gift” with a liquid river of raspberries running through it. So so so good. I could have buried myself in this plate and just whuffled.
A dramatic and architectural Mont Blanc – pureed chestnuts, whipped cream and crisp meringue. So beautiful!
Dried fruit croquant – crisp, caramelised, sticky, delectable.
delectable 
I could whuffle that whole evening 🙂 Thank you darling girl for organising everything as always XOX