Here, at long last, is my course-by-course breakdown of our fabulous dinner at Hidden Kitchen, a private dinner club run by an absolutely charming pair of food and restaurant consultants in their Paris apartment. If you’re reading this, you’ve probably already heard of Hidden Kitchen–if not, search Google for some reviews.
On with the food!
The amuse bouche was (if memory serves–I did not, alas, keep perfect notes) a Sapphire gin granita topped with a tarragon sage leaf which was coated with an anchovy paste of some sort and briefly fried. It was marvelously bright and invigorating, and served its purpose well.
Next up: A beet and potato carpaccio with an amazing fennel porridge, dusted with dehydrated mushrooms. I can’t relate how rich and satisfying the layers of flavor in the porridge were. At this point, with the fennel and mushroom aromas floating up through my head, I began to understand just how special this meal was going to be.
Home-made tagliatelle with braised cardoons (AKA the artichoke thistle) and shaved artichoke followed. If I’ve ever had cardoons before, I certainly don’t recall. I was impressed enough by the subtlety of their flavor that I’ll certainly search them out at some point and foist them on unsuspecting dinner guests. The pasta was perfectly-cooked, and the entire dish made what would have been the perfect comfort food, if only it had been served fireside on a blustery winter night.
Next was a lovely, delicate avgolemono soup with a perfectly-grilled piece of mackerel and a scattering of tabbouleh. The citrus of the soup played against the fishiness and nuttiness of the rest of the dish. Being a huge lemon fan, I was inclined to eat the mackerel first and leave a few fragrant spoonfuls of avgolemono to finish off the dish.
Neatly dividing the meal into two delectable halves was this marvel: A neat scoop of ginger-lemon lime sorbet sitting atop a layer of bourbon-infused gelatin and topped with a mint leaf. Absolutely fantastic. (As an aside, I’m reminded of the last time I attempted to mix gelatin and alcohol. My friends and I ended up with an orange-tinged Captain Morgan’s slurry which, while it didn’t look quite the way we intended, served its purpose admirably.)
The saddle, we learned, is not the rabbit’s bum. It’s the equivalent of the tenderloin on larger animals, and when lightly breaded, fried, and served with grilled celery (a treatment which turns a vegetable I normally find highly offensive into a subtly-flavored delight) and tobasco lentils, it is without peer.
This was interesting: Braised beef cheek (a dish I would later enjoy at Le Bistro Paul Bert) served on a freshly-baked roll with matchstick french fries. I’m partial to the Mexican barbacoa, a similar preparation of beef, but the flavors in this slider were multilayered, smoky, and totally seductive. Magnificent. (Also, it was served atop a neatly-folded page out of the New Yorker. These people are pure class.)
The salad course blew me away. Elevating tarragon to an equal flavor partner in the dish alongside shaved fennel and piquant feta was a masterful move. The citrus bite from a blood orange slice was an excellent foil to the rest of the salad. I joke from time to time about taking food away from fellow diners, but this time I meant it. I need more of this salad.
Unbelievably good, this: A startlingly-moist caramelized white chocolate cake, a scoop of ultra-smooth coconut sorbet, and a lacy chocolate praline, garnished with passion fruit purée. March 7 was the birthday of one of the other diners, so we had to wait until after the Happy Birthday song before we could dig in. If I’m not mistaken, the cake had just come out of the oven–the aroma was almost painfully delicious.
To finish off the meal, we were presented with a plate of mignardises: a peanut butter and dark chocolate cup, an amazing fruit jelly dusted with sugar, a delicate Rice Krispie treat, and a tender, bite-sized apple fritter that the entire table raved about.
I promised I’d get this part posted tonight, so I’m saving it now. Much more should be said about the amazing hosts and interesting guests, but I just don’t have it in me right now.














