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“How is the shrimp toast prepared?"
"Oh, um," I said, collecting myself. "Brioche is marinated overnight in shrimp stock, then caked with Indian prawn and langoustine mousse." I had read that in Carey's Wiki last night.
"Where are the langoustines from?"
"Montauk."
"And how would you recommend serving the salmon?"
"Which salmon?"
"Both salmons. The sous-vide and the salad."
"The sous-vide should be served well." I remembered reading that sometime between two and three A.M. "Because it stays moist in the pouch no matter what and the greater cooking time allows the flavors to infuse longer. Medium-rare to rare for the salad, to show off the quality of the product."
"And where do you put the bone bowl for the frog legs in tarragon gremolata?"
"What do you mean?"
"Do you put the bowl on the right or left of the guest?"
"Neither. The frog legs are deboned. No bowl is necessary.”
― Jessica Tom, Food Whore