Twist With The Times
on
Las Vegas received a visit from New York Times food writer Julia Moskin this week, and I had the pleasure of showing her around town on Monday and Tuesday. (Moskin is working on a piece about the local food writing scene, as well as the local food scene, that will hopefully be published in mid-April.) While we had some incredible meals together at China Poblano and Great Bao Café, the crowning event was dinner with her and John Curtas on Tuesday at Twist by Pierre Gagnaire, where Chef Pascal Sanchez treated us to some previews from their upcoming spring tasting menu. As usual, what Gagnaire and Sanchez refer to as a single course can be as many as three to five different items. And they’re some of the wildest creations you’ll find in any restaurant on earth!
Here’s a rundown of some of the mind-blowing cuisine we tasted, followed by some pictures. Thanks to everyone at Twist for the great meal. And thanks to Moskin for her wonderful company – she even made dining with Curtas (and Max Jacobson on Monday) bearable!
THE AMUSE BOUCHE
Passionfruit gelée w/ lime zest and coconut
Date praline w/ hazelnuts
Smoked goat cheese tartlet w/ paprika meringue
Camembert cheese sable w/ calvados soaked apples
Brick cone w/ tuna & anchovy Chantilly, corn salad and popcorn
SURF ‘N’ TURF
Santa Barbara shrimp, red miso water, spring onion, mango, kiwi, snow peas, cilantro
Maine lobster tail and consommé, Paris mushrooms & coconut cream, caramelized nuts
Tartar of prime beef, ahi tuna, clams and cuttlefish w/ Campari marinated “Shitao” daikon
INTERMEZZO
Salad of cucumber, tomato and pineapple soaked in Kirsch brandy
Roederer champagne granite w/ rhubarb mousse
VENISON
Roasted filet w/ back pepper and juniper berried, yellow beets, salsify and poivrade sauce
Spaetzle, seared Gala apple
Mesclun salad w/ green curry vinaigrette
GRAND DESSERT PIERRE GAGNAIRE
Chestnut veloute, Clementine marmalade, Sicilian pistachios, fresh blackberries
Vanilla bean parfait, exotic fruit salad, passion fruit jelly
Prune paste, red wine, Kahlua granite, coffee gelée cubes
Saffron red pepper confit, tangerine sorbet, crème anglaise
Chocolate Balsamic Gateau, apricot marmalade, chocolate cremeux, sacher biscuit soaked with balsamic syrup, Sambuca sorbet
PETIT FOURS
Chocolate truffle w/ dulce de lece
Cassis macaroon w/ apricot marmalade
Yuzu/vanilla bean marshmallow