“Prepare yourselves for the roaring voice of the God of Joy!” – Eurides, The Bacchae
Every New Year’s Eve, I host an over the top gastronomic party with close friends to celebrate the passing of one year and the birth of the next. It usually divulges into a Bacchanalian celebration in the most classic sense, the table laid with the finest china and silver, and our stomachs are filled from the rich man’s larder – Champagne, turbot, black truffles, caviar and foie gras. Over the years, it became more apparent and abundantly clear to me, the better the ingredient the simpler the preparation needs to be. Simple and pure combinations, like Poulet de Bresse and a fine white Burgundy or perhaps an older Barolo with white truffles, are timeless and sublime combinations that cannot, nor should be improved upon. And so follows with caviar, a simple preparation is always best and preferred….