White Truffle Aioli

If there was one item to pick from the Smyth Hotel's version of french dining, it wouldn't be Ed Cotton's creamy duck liver mousse. Rather, the top selection is the first item under the garnitures- found at the very bottom of the menu: Herbed French Fries. If the choice didn't jump out at you, attribute it to being uninformed of the divine decanter of white truffle aioli served next to theses tall crispy fried spuds. Who knew fries covered in sea salt and herbs could get any better by dipping them into a blended mixture of egg yolk, garlic, white pepper, and truffle oil. Each ingredient is distinct enough to carry its own weight without being drowned out by another-it's a lot going on in your mouth for one bite. Plein Sud presents the phenomenon as a "garnish" but the plate satisfies the palate better than most of the "viandes" and "poissons"offered for triple the price. You'll never go back to ketchup after this.