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Inspired by the Food Network’s “Best Thing I Ever Ate”.
I get asked a lot, “what’s the best thing you’ve ever eaten?” It’s a hard question, because I’ve eaten so many delicious things, and it’s really hard to pick a clear winner given how different they are (for example, it’s just plain impossible to compare Di Fara’s pizza against Tsukiji sushi).
Recently, I went to Quintessence in Tokyo, a three-starred Michelin restaurant. As I was writing the reviews for what I had, I just could not stop writing about one dish, because it was so ridiculously good. I decided to just make a blog for one dish, and that it would be the best thing I ever ate.
“This was made from goat milk that arrived this morning from Kyoto Prefecture”, I was told as our waiter brought out this elegant plate of food. There was an obvious sense of pride in his tone and voice when he mentioned “Kyoto Prefecture”. I later confirmed with my Japanese co-workers that, indeed, Kyoto produce is regarded as the best of the bests in Japan.
The dish is called “Goat milk Bavarois with chef’s favourite olive oil and salt”. The presentation was simple: Bavarois in olive oil, topped with fleur de sel, shaved Macadamia nuts and lily bulbs… yet I knew it was special immediately after I laid my eyes upon it.
This Bavarois was fresh and light, tasted much like yogurt with a slight hint of sourness. The olive oil was instantly distinguishable as a premium, as it possessed the fragrance of the freshest oil, and offered an extremely fruity taste: a little grassy and apple-like, unctuous and refreshing at the same time. The shaved Macadamia nuts were lightly roasted and offered a rich nutty taste and a nice contrast in texture. Mixed with the nuts, the otherwise almost indistinguishable byakugo (lily bulb) had a slightly bitter and sweet taste, and a soft and slightly chewy texture. Both the nuts and the bulbs worked very well with the Bavarois, olive oil and the salt; everything made perfect sense! Every bite was a surprise. It was yin and yang in one bowl, offering superbly subtle yet distinctive tastes. I wish I could just continue eating it, for ever and ever and ever.
This was the epitome of balance, creativity and confidence. The chef opened up the stage to the ingredients he carefully selected: they were the stars, they did all the talking. This was just a perfect dish in every way possible.
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Going off on a complete tangent: on one episode of “The Best Thing I Ever Ate”, someone mentioned Sam’s Sundae from Birite Creamery in San Francisco; I was living in SF at the time, and I spent one afternoon waiting in line to try it out: chocolate ice cream with a drizzle of olive oil and topped with some salt. It was really good, and I urge you to try it out if you have a chance. This dish reminded me of it, except about a hundred times better.
  
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Never had a chance to try bavarois myself, but that looks quite good. Seems like something different and unique!
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You must be a wealthy person to be able to eat at so many fancy restaurants.
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I really love these blogs ): I wish I could do what you do, I try restaurants all the time! It's a real passion of mine.
That's an interesting meal you're describing, it seems so simple and somehow reminds me of how brie would feel in your mouth. really intrigued.
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Man I expected something pretentious but this is fantasticly over the top. Don't get me wrong, I like that you've found something you like but you sound likea a twat.
User was temp banned for this post.
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On January 07 2012 17:36 Hynda wrote:
Man I expected something pretentious but this is fantasticly over the top. Don't get me wrong, I like that you've found something you like but you sound likea a twat.
What he said, lol -_-
I have a strange feeling of supreme jealousy mixed with disdain. It's probably because I feel like a dish is best described by someone who actually cooks so I can understand the reasoning process behind the flavors, and thus the dish. Reading this description by someone who is solely a taster makes me feel like only half the story is told. The story is muddled and confusing.
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On January 07 2012 17:36 Hynda wrote:
Man I expected something pretentious but this is fantasticly over the top. Don't get me wrong, I like that you've found something you like but you sound likea a twat.
oh shut up mr. insecure. writing about fine dining doesn't mean he has less balls than you.
@OP
cool read
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On January 07 2012 17:59 Newbistic wrote:Show nested quote +On January 07 2012 17:36 Hynda wrote:
Man I expected something pretentious but this is fantasticly over the top. Don't get me wrong, I like that you've found something you like but you sound likea a twat. What he said, lol -_- I have a strange feeling of supreme jealousy mixed with disdain. It's probably because I feel like a dish is best described by someone who actually cooks so I can understand the reasoning process behind the flavors, and thus the dish. Reading this description by someone who is solely a taster makes me feel like only half the story is told. The story is muddled and confusing.
Well it is only really oil, cream, macadamia shavings and lily bulbs so BEST FOOD EVRE might be a bit far for some ppl. AFAIK japanese dairy, is not that good but i dunno about goat milk 
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On January 07 2012 18:07 T0fuuu wrote:Show nested quote +On January 07 2012 17:59 Newbistic wrote:On January 07 2012 17:36 Hynda wrote:
Man I expected something pretentious but this is fantasticly over the top. Don't get me wrong, I like that you've found something you like but you sound likea a twat. What he said, lol -_- I have a strange feeling of supreme jealousy mixed with disdain. It's probably because I feel like a dish is best described by someone who actually cooks so I can understand the reasoning process behind the flavors, and thus the dish. Reading this description by someone who is solely a taster makes me feel like only half the story is told. The story is muddled and confusing. Well it is only really oil, cream, macadamia shavings and lily bulbs so BEST FOOD EVRE might be a bit far for some ppl. AFAIK japanese dairy, is not that good but i dunno about goat milk
Even if the dish consists of only 5 basic parts, it doesn't mean it can't be an incredible dish. Sometimes it's just about executing the most basic elements as well as possible.
Although Cambium might sound pretentious to some, I think he's just very passionate about food. It's natural for people to talk at length about their interests, at the risk of alienating others.
The dish sounds amazing btw.
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I love food blogs! keep it coming cambium! btw wheres the meat?
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This looks very nice 
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Aww, I'm so hungry right now  .
But, awesome blog!
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That looks really good. It sucks we don't have Michelin starred restaurants here in China. I can't wait to go back to France for holidays.
Keep those blogs coming; I am also a food specialist and don't find your blogs pretentious at all, and your descriptions of the dishes are very good, I can totally picture them in my mouth.
5/5
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i will probably never get a chance to try this T.T
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I dunno.. the dish doesn't look that great
but then again, i've never eaten at any fancy restaurants
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I like that people with cool lives write stuff on TL
5 stars!
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Considering I just heard about the Danish chef serving people insects, ants, grass and the like and he was called the greatest chef and best restaurant on earth; I find your love of this dish more believable than Hynda did. However I share his contempt. I wouldn't stand in line for this.
Edit: It was interesting and of course- to each their own
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Or could be that he's working as a food critic or something...
Anyways, awesome blog, if I ever go to Japan I have to remember to go there and try, looks and sounds awesome.
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[Drool]
I love food and I love food blogs. That looks amazing.
[/Drool]
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It looks good. How much did it cost?
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EPT![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.12.28.quintessence/DSC04183 (Small).jpg)
![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.12.28.quintessence/DSC04191 (Small).jpg)
![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.12.28.quintessence/DSC04190 (Small).jpg)
