This little slice, part of the amuse bouche, was actually the least flavorful element of a spectacular meal consumed at Telepan last night. But it was made with Swiss chard, and therefore deserving of mention.
The highlight of the evening? Maybe when the sommelier described the wine he was pouring with Allison’s foie gras (yes, we’re evil) as “the veal stock” of whatever varietal it happened to be.
But back to the chard. I think the message here is that things go best when the chard stands alone. Well, not alone. Sauteed onions help.
No chard or services were received in exchange for this post.