This paté of chocolate mousse (really more of a terrine, but why quibble?):
….was so good, and rich, and intense, and smooth, and addictive (in that mellow, heroin-endorphin-rush sort of way), it ought to be illegal.
It tottered on the brink of milk v. bittersweet in a most precarious sort of way. The sort of way designed to keep both camps happy. Pure. Chocolate. Genius.
That is all.
What more need there be?
BOUCHON
Daniel Boulud doesn’t need me or any other writer to sing his praises or cement his place in American gastronomy. For 30 years he has been a one-man French Revolution — educating and dazzling palates with the best of La Cuisine Français, as well as introducing America to the joys of the gourmet burger.
Like a few other time-worn and treasured eateries, Delmonico has been around so long we tend to take it for granted. (Eating Las Vegas is gruntled by the fact that our food revolution has now been going on for so long that we actually have excellent restaurants that can be considered gastronomic treasures. When we moved back to Vegas in September 1990, the town’s idea of a gourmet landmark was Piero’s and the Alpine Village Inn.)