Sous La Terre Resto
Sous vide lamb, quinoa, English pea, green garlic, meyer lemon charcoal
Our friend J.R. hosts what I call an “underground restaurant” out of his house once every few months called Sous La Terre. It’s not actually a restaurant, because running one without the proper licenses and permits would be illegal (Yes, that’s the attorney in me disclaiming any wrongdoing here.) but it’s more like a gathering of J.R.’s friends to enjoy some crazy stuff that he creates in the kitchen. The seating is limited to eight people and the number of courses vary each time. Everything was amazing and it’s important to note that J.R. doesn’t work in the food industry, he just likes to cook. Here is what he served us last night:
Amuse bouche: seaweed and flowers
Lonza (cured pork loin), pickled vegetables (beet, carrot, celery), bone marrow powder, creme fraiche
Spring onion soubise with shaved asparagus, sous vide farm egg, caviar, parmesan tuile
Sea urchin, chicken, fennel, and radish over lobster broth
Crispy chicken skin as a “snack” between courses
Goat cheese, macerated strawberry, avocado, buttermilk, mint, olive oil
"Chocolate and Milk"
Milk ice cream, chocolate cremeux, pastillas de leche, chocolate powder, butter powder, frozen chocolate foam, dehydrated milk cream, cocoa meringue, dulce de leche, salt.
And let’s not forget the beverage pairings:
Supplication, a sour beer made by Russian River Brewing Company in nearby Santa Rosa, CA.
Buzzerkeley, a sparkling Belgian ale infused with a bit of honey from Calicraft, based in Walnut Creek, CA.
Robert Sinskey Vineyards’ 2009 Pinot Noir
Thanks again to J.R., for letting us be a part of such a great evening! There is really nothing better than a good meal and good conversation.