>water chestnut chips

Tasting menu at WD-50, course #4

>Sweetbreads, cabbage-kaffir, water chestnuts

The plate came dusted with shredded chamomile flower petals, Firm and delicious sweetbreads and a nice thick paste of cabbage and kaffir.

Water chestnuts make wonderfully crunchy chips. I can imagine chef Wylie Dufresne trying lotus root chips, yam bean (jicama) chips, bamboo shoot chips (if he hasn't already).

At least I am going to try it myself.


Wine pairing
Santorini Domaine Sigalas 2005 (Santorini, Greece)