Alinea - Filet de Boeuf

Dish 17: Filet de Boeuf, godard

Even though this was the only dish we had that was not an Alinea-original creation, it was one of my favorites. The dish comes from Escoffier, who transformed cooking in the early 20th century, much the same way that Achatz and Ferran Adrià are attempting now with molecular gastronomy.

Everything was served on beautiful antique serving ware. The wine pairing was Domaine Saint Martin Fixin-Hervelets 1er Cru, Cote de Nuits 2005.

I just loved this. The filet of wagyu beef and the quenelle of truffle were a joy to come back to again and again as I ate the dish slowly, with tiny bites, to make the experience last as long as possible.