November 10th, 2023 - Bon Appétit

Did you miss me? I apologize for my brief hiatus, but I promise that this post will make it up to you. I present to you my attempt at being a food and wine critic 👨‍🍳 A wise man once told me that I should try my hand (Get it? because I like to write...) at reviewing dishes and vino. Luckily, with Ronny in town for the weekend, I was able to try some of the very best ambrosia & nectar 'round these parts. We're talking everything from caviar to celeriac. Over the stint of my fabulous Scottish staycation, I decided to photograph some of the dishes & wine that we indulged in specifically for you foodie readers. And if I know my audience, I know that you all enjoyed Ratatouille and thus will find my attempt at capturing magical culinary experiences to be entertaining. Especially you Estol.

I'm going to take a superlative-like approach to this wee post:

Most Unique Dish:

Seafood tartare, The Peat Inn

Let me preface this review with the fact that I did not expect to like this dish. With so many seafood flavors at play here, I was a bit apprehensive as to how the overall taste of the tartare would fare. Safe to say my apprehension was misplaced. This dish achieved perfect balance in a way that made both Ronny and I take a second to appreciate the chef's skill. The blend of fresh East Neuk mackerel, potato royale, chive crème fraîche and coriander & mint relish was incredibly light and intricate. Working with such bold flavors proved to be no challenge for the chef, and each flavor had their chance to shine in this dish without one overpowering the other. Particularly, I think the coriander contributed earthy, citrus notes that effortlessly complemented the delicate and rich mackerel. This dish was an impressive display of flavor knowledge, texture pairing, and visual arrangement. Spectacular start to our lunch at the Peat Inn, a quaint b&b type of establishment nestled in the heart of the Scottish countryside.

Best appetizer:

Burrata, The Spence

Who knew that a dish as classic as burrata could benefit from a completely innovative spin? Not I said the fly. This dish snagged gold in the appetizer category because of its impressive creativity. Instead of pairing burrata with your usual tomatoes and basil, the chef decided to instead pair the cheese with candied walnuts and fresh roasted figs. Drizzled around the solid portion was a balsamic glaze that complemented the fruit and walnuts with its complex sweetness and mellow tartness. The combination of the four accompaniments (including the darker lettuce placed on top) brought out the rather buttery flavor of the burrata without overpowering what would normally be considered a mild cheese. This dish needed no bread to be enjoyed, which is telling of the impeccable balance of flavors across the plate.

Best entree:

Lobster Raviolo, The Seafood Ristorante

This particular dish completely redefined my personal perception of the word decadent. Stuffed in a perfectly al-dente, hand-rolled ravioli shell was a savory blend of Anstruther lobster and Loch Etive sea trout. And when I say stuffed, I mean that the moment your fork pierced the shell, it immediately met filling that boasted absolutely no air holes or uneven product distribution. The shell was nestled in a light and creamy spiced shellfish bisque which set off the heavier nature of the pasta centerpiece. To tie together the entire dish, a sizeable dallop of caviar was placed on top with a light vegetable garnish. The maritime flavors of the caviar and lobster together were harmonious and skillfully avoided the overly salty trap. The three textures of the pearly caviar, dense ravioli, and smooth bisque allowed for a certain complexity to each bite that made the dish interesting to eat. The experience was not passive, but rather invited your taste buds to actively appreciate the layers of flavors, the textures, and the undeniable richness of the dish.

Best dessert:

Crème Brûlée, L'Escargot Bleu

Edinburgh's food scene is no joke. L'Escargot Bleu is a testament to the high quality of restaurants in this area. Thus it is no surprise that their crème brûlée tops the list of desserts. The custard was an ideal density, which allowed for a smooth spoonful after breaking through the caramelized crust. Not too sweet, this dessert was just rich enough to satisfy my post-dinner sweet tooth. Classic. Caramelized. Crushed it.

Best glass (or bottle) of white wine:

2012 Corton Charlemagne Grand Cru, The Witchery

I'll admit that this one was probably my most difficult category. But alas, I have settled on the magnificent 2012 Corton Charlemagne Grand Cru. It is safe to say that I have never tasted a chardonnay of this caliber and complexity. Incredibly sophisticated and balanced, this wine dances on the palate with notes of citrus and delicate butter. A smooth, nutty flavor shines through on the final note that adds a layer of depth to the overall profile of the wine. Easy to drink, even easier to enjoy. This wine is perfection.

Best glass of red wine:

2009 Château Batailley Pauillac, The Peat Inn

I call this bad boy Clifford because this Batailley was a BIG red. With loads of tannin and complex flavors of blackcurrant and spice, this wine was an exciting sip. Still smooth right off the bat, the Batailley manages to achieve a level of depth without going overboard and resulting in a jagged or uneven progression of notes. Perhaps it was simply its pairing with meticulously crafted autumnal dishes, but I think that the Batailley is an absolutely perfect transition wine from the late fall to winter season. Bury me with this bottle.

Thank you all for witnessing my first attempt at becoming a Michelin critic! Au revoir <3