Twist With The Times

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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

 

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