This is our second visit to Edulis although it’s been several years since our first visit. It is in a building that looks like an old house and the dining rooms are the first two rooms inside. Tables are fairly close but the noise level is quite manageable. Light level is low and there is a variable level of eclectic background music. The staff is exceptionally welcoming and friendly. The name Edulis is from the name of the porcini mushroom family. The owner and chef is from northern Spain near France but also spent time in Japan so the menu has heavy influences from both countries. They offer only a tasting menu only but you can choose between 5 or 7 courses.
The night we were there they also offered truffle and caviar supplements. We chose the regular 7 course menu but added one truffle dish. Menus are a surprise and take good notes because there is no printed menu afterwards (and the promised emailed one never arrived). Before the tasting begins the table is set with stuffed olives combined with oiled bread. They are a little spicy and wonderful. Good dense and chewy bread also arrives with lovely butter. The crust offers a terrific crisp and is excellent combined with the nicely softened butter.
First was Wild Yellowtail hamachi which was served with mint, lettuce, olive oil and pumpkin seed. It was a great mix of textures and tastes – excellent!
Live sea scallops from British Colombia are served with smoked and grated roe on top and the broiled and then smoked skirts of the scallop are used in the broth. The broth is wonderful as are the firm scallops. The combination of flavors in this dish is excellent.
Surf clams are cooked over charcoal and served with Spanish style rice, enhanced with pig’s foot and pine nuts. The clams are a perfect chew which perfectly matches the toothiness of the rice. This is lip-smacking good. Yum x3!
John Dory from New Zealand was served with porcini mushrooms in a parsley sauce dotted with watercress. This was perfectly cooked fish that was wonderful. There was some parsley root purée under part of it was was great. Everything combined here to make a dish that really sang.
Alfonsino fish from New Zealand was served with a sofrito sauce and house-made paprika, lima beans and Marcona Almonds. The crunchy almond picata top was just yummy and mixed well with the lima beans preserved from last year’s crop. Underneath was an ancho blanca made with almond and garlic. The paprika was a divine addition. This was a really different set of tastes but mixed together really well with the lovely fish.
The milk fed piglet was from Quebec. It was a piece of roasted loin with smoked sausage, cabbage and apple topped with a chestnut purée. They brought a side of organic lettuces upon request. The tender meat was amazing with a great savory sauce. I used the lettuces to mix in with the remaining juices and that was a winning combination also. A great course!
Our truffle course was a foie gras and black truffle stuffed macaroni. This is something he is most proud of. The topping is a broiled bechamel and the stuffed pasta tubes are standing up, packed together in a circle. The pasta is cooked perfectly and the sauce is divine with good truffle flavor. The dish actually has no cheese just bechamel and is a winner.
There was a short break in the meal, to get ready for dessert. We chose Apricot o d vie as our beverage to go with desserts. First of which was an iced milk with a crispy top of sitting on local Mozello cherries that had put away for future use. It was a delightful set of textures and tastes providing a sweet and fruity fix.
Baba rum with Chantilly cream was the finish of the meal (and apparently is always the finish as the olive is to start). The cake was heavenly, thick with the tastes of rum and salt. Cover it with cream and you can feel yourself swooning. They were kind enough to offer a second slice when they saw my esctacy. What a wonderful place this is!
Menus from their travels adorn the walls. Here are a few:
