>Araucana hen's blue egg

Per Se restaurant Tasting of Vegetables menu course #4

>SQUIRE HILL FARM'S ARAUCANA HEN EGG, STEAMED
Ragout of Globe Artichokes, Split English Peas, Swiss Chard Ribs
and Black Winter Truffles with Grilled Country Bread
and Artichoke Vinaigrette

Or per Per Se
>SQUIRE HILL FARM’S ARAUCANA HEN EGG “CUIT A LA VAPEUR”
Ragout of Globe Artichokes, Split English Peas, Swiss Chard Ribs
and Black Winter Truffles with Grilled “Pain de Campagne”
and Artichoke Vinaigrette

According to DOM_BIRD, "The araucana breed has several distinct features that no other breed has. The most prominent features are its rumplessness, ear whiskers, and its ability to lay blue shelled eggs. The birds also have a pea comb and virtually no wattles. The araucana breed is from South America near northern Chile and was first successfully bred in this country in the 1930's."

The steamed egg arrived at the table simple and unadorned. Then a server spooned the perfectly seasoned mix into the bowl. I loved the firmness of the vegetables, especially the Swiss chard. “Pain de Campagne” is not pictured here. On a separate plate, daintily cut into thin slices, showing distinct grill marks.