SAVOUR 2015

SAVOUR 2015 ended last night and we're already deeply feeling the repercussions.

Dreaming of Saint Pierre's foie gras magnum. Like a savory version of the famous chocolate ice cream stick, each cube is luxuriously rich and creamy, coated generously with chopped nuts that add a gorgeous layer of crunch and sweetness to this amazing creation. The mere thought of it is making us drool.

Completely regretting not having a second portion last night. Drat.

Thank you SAVOUR, for the wonderful gourmet experience! We can't wait for SAVOUR Christmas! #savour2015

Lemon espuma, meringue shavings, blueberries and citrus zest. It's a simple, well-executed recipe that tastes so perfect in the mouth. We love the contrast of sweet and tart on the palate, and how the lemon espuma refreshes and binds the flavors together.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

Ribbons of perfectly cooked linguine coil around a rich sauce thickened with fresh chunks of succulent crab meat. The chunky sauce is so addictive we just can't get enough. Sharing portions (it's double the portion!) are also available at an additional $8.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

The pan-seared foie gras is seared beautifully, placed atop a cup of smoked pancetta chili, potato mousse and truffle. While we enjoyed the hearty flavors of the chili, we found it was a tad too salty for our preference.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

One of &SONS signatures, the lobster mac and cheese showcases firm, chewy elbows of marcaroni happily bathing in a creamy lobster and cheese sauce. You can't go wrong with mac and cheese.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

Falling below expectation are these churros from UNA. Thin strips of crisp doughsticks are coated in cinnamon sugar drizzled with warm chocolate sauce. Unfortunately, the doughsticks were soft and doughy, failing to attain the chewy bite one would desire of churros.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

One of the best dishes we've had thus far is the Wagyu beef tongue from Garagistes—undoubtedly a dish we would return to for seconds (which we've already done, so... maybe even thirds). The texture of the beef tongue is exquisitely cooked to perfect tenacity, laced with a sticky sweet kumzea glaze and served alongside crunchy Jerusalem artichokes that aided in complementing the meat even further.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

A great way to refresh the palate (after all that meat we've put away) is this beef salad at Saint Pierre. Slices of low temperature beef is tossed in cool, crunchy greens and mixed with a sweet and earthy black truffle dressing. For non meat eaters, a vegetarian option is available as well.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

One of the best dishes we've had thus far is the Wagyu beef tongue from Garagistes—undoubtedly a dish we would return to for seconds (which we've already done, so... maybe even thirds tonight). The texture of the beef tongue is exquisitely cooked to perfect tenacity, laced with a sticky sweet kumzea glaze and served alongside crunchy Jerusalem artichokes that aided in complementing the meat even further.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

"Wow." Those were the first words out of our mouth the minute we had our first bite. The slow cooked egg and parmigiano foam lends a savory sweetness to the luxurious foie gras cream, while coarsely chopped pumpkin seeds add texture and natural sweetness to this mouthwatering delight. Seriously stunning flavors.

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.

Photo credit: @geekyelephant

The lunch session for SAVOUR 2015 today is canceled but we're looking forward to the dinner sesh (6:30pm-10:30pm) tonight.

There's no way to go about this dish without saying it's anything less than impeccable. Swordfish sashimi is wrapped around pearls of fish roe, swimming in an umami truffle dressing that's accompanied by crispy sticky baby squid—think crunchy pieces of squid coated in a sticky sweet chili sauce that hit the spot. We can't wait to have more later. See you at dinner!

Find out more about what to eat at SAVOUR 2015 at GourmetAdventures.net.