Went to a wonderful three-hour lunch in Bellevue yesterday, a media/blogger preview of Artisanal's new spring menu. The six-course meal was impressive, but there was one dish that stood out as a "what does not belong in this picture?"
It was a pork belly bowl with soba noodles. Not exactly something you'd expect to find on the menu at a French brasserie, huh? Well, guess what nudged it back toward France? The most beautiful poached egg. I wish I would have asked the chef, Terrence Brennan, how the kitchen acheived such a feat.
As it does, the egg added richness to the deeply flavored broth. It's somehow exotic, yet simple. The bowl was a hit. I'm still a little puzzled about its place on the mostly French menu. C'est la vie!
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