What might a gourmet consider to be a true delicacy?
timothy asked:
Suppose that a true gourmet, a connoisseur of fine foods, is seated at a table at the finest five star restaurant in the world.
What might he or she proceed to order?
That is, what would they consider to be a true delicacy?
Alexis
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Suppose that a true gourmet, a connoisseur of fine foods, is seated at a table at the finest five star restaurant in the world.
What might he or she proceed to order?
That is, what would they consider to be a true delicacy?
Alexis
September 27th, 2009 at 7:15 pm
Brody
whatever the restaurant is known for. not all 5 star restaurants are the same.
October 1st, 2009 at 3:03 am
Hannah
Personal choice and most would be different but the answer pointing out that every 5 star is going to have their own specialties or fusion type cooking but some delicacies might be things made with or consisting of foods or ingredients not always readily available and thus something you’re not eating every day. Something like truffles, foei gras, veal, using spices like saffron:
October 4th, 2009 at 2:24 pm
Anthony
worthog rectum
October 6th, 2009 at 1:26 am
Abigail
Foie gras.
Duck ****** with truffles.
Truly, though, it’s all a matter of taste. I’d rather have something I enjoy which has been well-prepared than something pretentious.
October 9th, 2009 at 3:39 am
Alyssa
That is a subjective query. Depending on the gourmet’s experience, how on-top of trends he or she maybe, and region the gourmet is in, it could be as simple as a steak or a quail egg on the shell to broiled squab, wasabi potatoes, and broiled coconut skewers with peanut sauce.
I would imagine a gourmet would likely order a sampling or ask for the house specialty. Obviously the gourmet is at the five star restaurant for some particular reason, and I surmise it would likely be the specialty of the house.
October 9th, 2009 at 5:08 am
Cooper
Hmmm, i would not put any finger food. Nothing soup with tomato in it. Umm nothing BBQed. I would put a Cooked Chicken out that was in a really good marinate. This wont be messy but it will be good. Use your head and be creative. If it is remotely messy, i wouldnt use it. Usually gourmet food is for formals and you dont want no one to get there suit or dress messy
October 9th, 2009 at 6:23 am
Blake
this is tough,because what constitutes a delicacy changes depending on culture and rarity
some might say fois gras
others might say truffles
beluga caviar
in some countries cheeses are highly prized because of the lack of, or limited dairy industry in their country
in japan it might be puffer fish, which is extremely poisonous if it’s not prepared the correct way. it’s very expensive which makes it uncommon, therefore it is highly sought after
so you can see, it varies from country to country
hope this helps
October 11th, 2009 at 3:59 am
Parker
foie gras
truffles
caviar
October 11th, 2009 at 12:20 pm
Brian
I’m sure their is a dictionary definition for gourmet. I think they tend to like ingredients that aren’t readily available either because of expense or just not grown locally. Think truffle hugely expensive, can’t be grown commercially and have a small area where they do grow. Most of the gourmet magazines tend to focus on locales now such as one region in Italy or France or Mexico. The emphasis there isn’t so much on expensive but local, fresh sometimes unusual but simply the best food avaliable prepared very very well. Service and ambience are also very much a part of the gourmet experience.
October 11th, 2009 at 2:12 pm
Charles
I am certainly not a gourmet or a connoisseur of fine food.
Most likely the dishes would be quite small;
I can think of two possible dinners:
Mussel and Leek tarts with Champagne sauce Saffron
Fish Braids with Tomato Basil Sauce
Fillets of Lamb with Beet Confits + Vegetable Timbales
Kumquat Bavarois
Brandy Snap Horns
All dishes served with appropriate wines + water.
Another possibility might be
Beluga Caviar with a mix of East-West Hors d’Oeuvres
Cailles a la Normade sur Canape
Jardiniere de Petit Pois
Brie with Grapes Walnuts
Tartelettes au Cointreau
Again, all served with appropriate wines + water