Why they always ask you to taste the wine, you have no idea. Every single guest at the table is staring at you, waiting for you to take a sip. Canít they tell that you are completely clueless when it comes to wine? You take a shot : ďitís perfect, thank youĒ. And then you pray to Dionysus, the god of wine, that it is indeed at least drinkable.
Today, we Parisiennes will let you in on our most secret food fantasy. Nutella. Nothing compares to plunging a spoon into a pot of Nutella. Itís very naughty but still, itís pure heaven. Everything should taste and feel as good as Nutella.
Enter a world where tomatoes arenít round, but cubic; the tarte Tatin has been ďdestructuredĒ; the meringues have been frosted in a cloud of nitrogen. Youíve landed in a molecular food laboratory, so donít expect to find food as we know it. You wonít be eating hereÖyouíll be experimenting culinary art.
The truffle : Itís a precious black diamond that all too rarely delights our tastebuds. Itís the almost invisible, yet unmistakable star of any dish it is part of, whether itís pasta, omelet or now even pizza.
Fruity, feminine, supple, fragrant, powerful, complexÖare we talking about a wine? No, but tasting this can evoke similar heights of infinite pleasure and once you start, thereís no stopping.
Itís Bellota Bellota. Itís simply the best ham in the world.