Tuesday, January 02, 2007

Eating at the Santamonica

Confit of duck with calvados sauce


This dish is as close to food-porn as you can get, and it doesn't go away. When duck confit is prepared like it is at the Santamonica, it is nothing less than an erotic or a spiritual experience, or maybe both.

The meat fell off the bones, the sauce perfectly balanced, sweet and at the same time salty, and the fried vegetables melting away on your tongue. This might be one of the best dishes I' ve had, ever...... I am hungry!

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