Roasted Chicken seasoned simply with salt and pepper. So moist that there is almost no difference between the dark and light meat. The Dijon mixed with a bit of the drippings makes for an excellent sauce to enhance a perfectly cooked piece of chicken. Salt, earthiness, a bit of sour, and the slight piquancy of the mustard all plays a role...I now understand why the French call mustard the King of Condiments.
I went to Cafe Presse for the first time last night for my friend's birthday, and I was really happy with the food. Doesn't surprise me though since she graduated from the CIA and has always had a keen palette. Amongst the steak tartare, fries, mussels, squash soup, pate and oysters stood a dish apart from the rest. The roasted chicken served with fries and mustard. It was unabashedly chicken, and the jus was its soul, distilled and concentrated just for my consumption. It's good to know that simple food can shine so brightly if done right.
I'll have pictures up from my adventures up in later posts. iPhone doesn't really do justice.
Tuesday, October 7, 2008
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