Dishola: Reviews by the Dish
- dishola /dish•ō•lâ/
- v. To share the love of food - dish by dish. n. The ultimate source to find real meals at real places that rule.
ChefWaggoner's Profile
If you’re not sure what’s missing, just add bacon!
101 Avenue de la Tranchée,
Tours, FR
02 47 54 20 39
ChefWaggoner
on 04/04/08
A roasted baby bird half the size of a sparrow, roasted in the oven then set on a plate. Each guest covers their entire heads with a large napkin. Each person places their little bird in their mouth, then gently presses the bird to the roof of their mouth with their tongue. You eat the entire bird, bones and all only to leave the beak on the plate. This is very much against the law; the napkin over the head is to be completely alone to enjoy all the aromas and sensations for this dish.
36 place D'armes, Chagny, FR
ChefWaggoner
on 04/04/08
Pigeon baked in a pig’s spleen with maderia and foie gras. The spleen blows up like a balloon filled with pigeons. As it arrives at the table, the waiter cuts it open to release all the wonderful aromas.
1 rue de la Forge, Bouilland, FR
ChefWaggoner
on 04/04/08
Live trout pulled from the stream as you order, cooked whole in a wine bouillon. 5 minutes later they are on your plate in the dinning room. The color of the cooked fish is a beautiful blue, something that only happens when the fish is alive when cooked!!
25 Grande Rue,
Saint-Pere-Sous-Vezelay, FR
33 3 8633 3910
ChefWaggoner
on 04/04/08
Small fried cubes of truffle, foie gras, port cream reduction. These are little explosions of all of my favorite things.