Oh, waiter

Fetch me yesterday’s New York Times.

THE tagliatelle with black truffles and butter was a stumper.

At the French Laundry in Yountville, Calif., the perfect beverage matters as much as the food. Thomas Keller, the chef, insists on it. Paul Roberts, his wine and beverage director, makes it happen.

For the pasta, Mr. Roberts’s usual arsenal of aged white Burgundy or pinot noir wouldn’t do. The diner didn’t drink. Instead Mr. Roberts measured out a small, perfect glass of Clover Stornetta whole milk, shaken until it was good and frothy.

That’s right. Milk.

Keep reading. Expensive but interesting.

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