I have been traveling a lot these days. In December at The French Laundry - I had an amazing dish that used an olive oil called Armando Manni Per Me.
I was told that only certain restaurants in the world have the title to use this amazing oil. They let me taste the oil with out food and it was probably the best olive oil that I have tasted - incredibly fresh and peppery. They also told me that it was the most expensive olive oil sold in the world. So ok - thinking it was a marketing hype.
I then went to Chicago and had dinner at Charlie Trotter's - who on several of his prix fixe dishes had used this exquisite oil on his menu as well. Then to NYC at Jean George - the same thing...
So here I am back in LA wondering why I have never seen this oil used in any of our fine dining restaurants?
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