Happy 5 year anniversary to us!
Same hotel, same dress, same man for 5 years.
We met in Vegas back in 2012 and started dating later that year on a trip to Milan. We make an annual trip at the same Park Hyatt and do a dinner wearing the same Herver Leger of the night back in October 2012. And yes, it still fits!
Maybe it's because this is one of the few actual trips we have to ourselves (most of the travels are work related), but the butterflies we get when we arrive in front of Milan's Duomo near the hotel never goes away. Despite the overwhelming crowd and pigeons, I always find an excuse to make a quick walk around the square. The architecture is just so brilliant.
The marbled cathedral is also going under reconstruction to remove decades of pollution and damage so the facade shines as if it were built yesterday.
As always the service was top notch. We were greeted with champagne and hand written notes upon arrival and speedy service with anything we needed like extra water or needing a doctor's visit.
He got the seasonal white truffle menu and I got some dishes from the a la carte.
Menus
Truffle menu |
Appetizer |
Pasta |
Main dishes |
Little bites, mostly with veggies and seafood. |
Mushroom cream to start your appetite |
1. Uovo
Egg with smoked salmon cream
2. Risotto
Artichoke risotto
3. Capelli d'angelo
Angel hair pasta with king crab and langoustine
4. Cappensante
Scallops with crayfish
5. Germano reale
Stuffed wild duck with onion cream and celeriac
He also found a metal ball inside the duck breast meat, which he miraculously did not swallow and was able to show the waiter. After much discussion, they realized it was one of the bullet pieces that was lodged in the meat because every duck is freshly caught by local hunters.
Fresh fruit sorbet for pre dessert |
6. Zucca
Pumpkin with white chocolate, pomegranate sauce, marron glace. Served in 2 separate dishes.
My dishes:
Astice blu:
Lobster with white miso and matcha tea
Sagne:
Pasta with seafood and bitter chicory
Anguilla:
Red wine glazed eel with squid ink eggplant
Dessert
Chocolate souffle with red berry ice cream and gelee
Petites fours to end the wonderful dinner!
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