KelsEats’ Top 10 Dishes of 2010 – #9
9) Whole-Roasted Poularde, Saison
2010 also marked the year that I was introduced to the high-end chicken dish. No more of those traditional marinated, grilled, or fried preparations that I’d been used to – no, no. Instead, “poularde” replaced the common “chicken” on upscale menus, and techniques like “slow-cooked” or “Hung for 3 days to intensify flavor” started popping up. In just one year this mild, overlooked, household meat transformed into a tender, moist, must-order entrée, and nobody did it better than Saison. In 8 extraordinary dishes, it was the Whole-Roasted Poularde with berbere spices, smoked date milk, and roasting juices, paired with a chard leaf rolled with foie gras mousse, that stood out. Subtle but intensely flavorful, seemingly simple but incredibly complex to prepare, this dish was a perfect demonstration of Chef Skenes’ talent and culinary vision. To read more about the other dishes from my last meal, check out my short write-up of Saison.
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Tags: 100 best of the bay, fine dining, joshua skenes, Michelin-rated restaurant, the mission, Top 10 of 2010
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January 16th, 2011 at 11:40 am
I like food!
January 16th, 2011 at 12:31 pm
I agree – this was a remarkable piece of meat – a pitch-perfect ending to the savory portion of the meal.
January 16th, 2011 at 2:47 pm
[...] This post was mentioned on Twitter by Frances Myers and Kelsey Elliott. Kelsey Elliott said: http://kelseats.com/2011/01/16/kelseats%E2%80%99-top-10-dishes-of-2010%E2%80%939/ http://fb.me/CxQWKu20 [...]
January 16th, 2011 at 4:15 pm
The only chicken ive had that rivals it was a slow cooked preparation at eleven madison park. And you’re right, you dont see chicken as the last savory often, but saison nailed it.