To celebrate our Fools Roll weekend, Ted and I shared a weekend of epic dining. First up was the exclusive é by José Andres. 6 diners, 22 courses and an epic Spanish wine flight. José Andres trained early in his career at El Bulli and came to the US when he was 21 and quickly landed at Jaleo. é is a secret restaurant within the Vegas outpost of Jaleo.The wine pairingsThe first dish received upon seating was “Branches of the Desert” – a sculpted tree made from liquified black olives and a reconstituted Marcona almond.“Spanish Pizza” – parmesan crisp, microgreens, shaved black truffle“Wonder Bread” – Apple meringue bread, foie gras, strawberries and black truffle “Morning Dew” – A welcome cocktail, a cava and melon sphere that pops in your mouth.
The first four courses were paired with Ravenos De La Finca sparkling wine from Catalonia made from Macabeu, Xarel·lo and Parellada grapes.
“Tortillita” – Crisp made from 12 oysters, Osetra caviar and crème fraîche.“Jose’s Taco” – Jamon Seranno with Ossetra caviar
“Edible Sangria” – liquid nitrogen frozen sangria – a palette cleanser and our second boozy dish on top of the wonderful wine flight.Txangurro a la Donastiarra. A Basque stapel, shredded crab and sofrito with a spoonful of breadcrumbs and a vial of rich crab broth, made from pulverized crab shells, to mix in just before eating.
“Empanada” – Foie Gras and crushed corn nuts inside pressed cotton candy.“Chuleta” Sous vide wagyu with black truffle and incredible (I think) sweet potato gnocchi
For the life of me, I cannot remember what the cotton candy disc is hiding! Perhaps it is the Rey Silo Cheese?“Ferrero Rocher” – José Andres style… you have to dig it out of the chocolate soil with a cute little shovel.“Pan con Chocolate” with Rom Cremat, a burnt rum and coffee cocktail
And the epic meal ended with a signature José Andres gin and tonic. Oof. Big night. left fat and happy.
Rotten Apples and Other Delights 