Baumé - Page 2

We'll probably never be able to afford to eat here again, so this review -- including Alba white truffles, suckling pig, and hints of Calvados -- will just have to do.

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Baume's artful eggnog, served in eggshells, reduces us to sighs
GUARDIAN PHOTO BY VIRGINIA MILLER

Fatty suckling pig in crispy skin is a winning main with braised endive and ginger foam. Apple plays prominently in both freeze-dried green apple slices and a sauce of balsamic Calvados (French apple brandy). A bright, acidic 1999 Heitz Cellars Trailside Vineyard Cabernet from Napa alternately displays a raisin richness reminiscent of port, making it an ideal apple-pork companion.

Dessert comes in four parts, but it's a liquid shot that leaves an impression: fizzy young coconut water soda with a creamy lychee float. After dessert, I was served house eggnog with nutmeg foam in an egg shell. Perfect for December, it was a playfully refined statement to end a nearly three-hour feast. 

BAUMÉ

201 S. California Ave., Palo Alto

(650) 328-8899

www.baumerestaurant.com

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