Vanilla: not just for baking.
While several of the meals I ate during this trip were leagues beyond my tastebuds’ previous dives, sometimes it was the things just shy of comfortable that surprised me the most. Like this dish: sea bass with pan-fried veggies and a side of vanilla sauce. This was not, as I anticipated, a sweet maple-glazed salmon. No, the fish’s flesh carried the slight salt of the sea, an appropriately flaked backdrop to the savory sauce, a concoction one part salty, one part bitter, and one part sweet. Each flavor did its own tour de la langue, before sliding across the palate to perform a satisfying symphony.