Ahh, The Egg

We went to David Kinch's Manresa, a Michelin 2-star restaurant in Los Gatos, CA, last night for our anniversary dinner. I won't go into detail about the entire meal, which was superb, but I will highlight one particular dish that was phenomenal.

It's called an Arpege egg and is named after Alain Passard of L' Arpege Restaurant in Paris.

An egg, yes, but wow what an egg!

Simple, full of flavor, and I can unequivocally say the best egg I've ever eaten. Ever. I'll let someone else do the heavy lifting as far as the description goes.

From The Ulterior Epicure...

Q: What’s the next best thing to having Alain Passard’s famous Arpege Egg at his restaurant L’Arpege in Paris?

A: Having a great version of it at Manresa in Los Gatos, California. Alain Passard’s famous “hot and cold egg” contains a barely poached egg yolk topped with chives and a generous dollop of sherry vinegar-whipped cream. The cream topping is drizzled with a touch of maple syrup and garnished with fleur de sel. While the cool, tart sherry cream works wonders against the warm gooey yolk, the show was nearly stolen by the maple syrup and fleur de sel in a naughty blush-inducing sub-plot.

Here's a link to the recipe if you want to give it a try.