The Palate recalls his visit to Chez Panisse
Thank you for the Clementine memory.
I am enjoying your blog from a remote tropical locale this holiday. Egrets and blue herons are looking for an afternoon snack at the edge of the lake in front of my parents' house. Here we eat comfort food, like microwaved vegetables with Cheez Wiz Sauce and Swanson's Salisbury Steak.
The first time I became aware of clementines as being something other than another orange was at Chez Panisse on the day after Thanksgiving ten or so years ago. The menu started with an apéritif, then a butternut squash and Comté cheese tartlet with rocket salad. That was followed by pheasant consommé with turnips, carrots and chestnuts and then grilled swordfish with American caviar butter, braised escarole and spinach, fried leeks and celery root purée. For dessert, warm fondant au chocolat with clementine sherbet and Champagne sabayon. It was quite an amazing dinner and I remember each course vividly, the flavors complemented each other perfectly. The warm chocolate, cold clementine with the hint of champagne ending still lingers.