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I thought the tarte and duck were good but I’m really still undecided about that creme caramel.
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Yep. I didn’t order this time (premium sushi was the splurge) but I thought the same thing about the truffle creme caramel when I had it before. The video above (delicious btw) shows way less truffle, but when we had it it was covered in chewy little bits. Unpleasant.
That’s how my wife described it - “it added an unpleasant grittiness”
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i may or may not have licked the plate clean
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i also may or may not have zested some fresh truffles on top. tastes great, less grit.
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Oh, look at you.
providence x epicurus gourmet
BYOB(lack truffle)
leek and chanterelle tartelette with parmigiano reggiano and black truffle
I’m a fan of each of the ingredients in this tartelette so it was no surprise when combined it was absolutely delicious.
sonoma duck breast, cauliflower puree, choux farci (duck liver, black truffle, mushroom, madeira, port wine), and black truffle jus
the cabbage blanket over the duck protected the breast during reheating and it came out nicely rare with a rosy glow and pinkish hue.
the cauliflower puree was creamy and rich. the choux farci was earthy and livery.
brioche rolls, black truffle butter (add extra truffle)
perfect butter and black truffle jus transport vehicle
black truffle crème caramel
am I the only one that loved this dessert?
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Quite possible.
Omg… La Vigilia 2020! Wish I had paid attention to this sooner. Did you see it? Did you hear it? Of course, you did. The description of the first dish had the happiest of words “Get yourself a spoon and slather it on a crouton” and “It’s perfect with champagne.” 
It got even better from there. It’s practically my favorite Providence meal and I haven’t even had it!
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La Vigilia was a hit for us on Christmas Eve (and for the restaurant too, judging by the line of cars queuing down the block for pickup).
Top notch quality across the board but never too fussy, which was great because we wanted to keep things casual this year.
Loved the buri sashimi with citrus in particular, and we went nuts dunking the schiacciata into every sauce and soup like heathens.
Would have made for a great meal with a big group of friends and a few bottles of wine. Maybe next year…
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Great re-plating & photos @Piglet. I agree that top-notch but never too fussy is the charm.
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Beard, virus, seepage 
New Year, Old Friends
This week’s En Voyage features products from some of our oldest and most respected purveyors and friends:
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Nancy’s Maine Sea Scallops with Black Truffle and Japanese Buckwheat
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Quinault River Steelhead with Badger Flame Beets, Horseradish, and Erbette Chard
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Sesame Pain d’Épi
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Dark Chocolate Gâteau with Banana, Peanut, and Caramel
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Providence serviceware sale!
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Proceeds go to a great cause!
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