My party of 2 spent $799 on a dinner cooked by 3 Michelin-star chefs, and I was mostly blown away by the dishes

The fourth dish was tiny in size but mighty in flavor.

When the last savory main dish arrived at the table, my jaw almost hit the floor.

The dish, stuffed quail breast with white alba truffles and porcini mushrooms, was created by Boulud and Henderson.

The dish looked like an abstract work of art. Before I took a bite, I worried that the portion size was too small and I hoped it would be more filling than it appeared.

The quail had a rich texture and mild gamey taste to it. You could taste the infusion of more truffles and toasted hazelnuts stuffed in the meat as well.

I really loved this combination of earthy nuts, the pungent truffles, and assertive-tasting protein. I could feel myself smiling at this point. With each bite, you could literally taste the amount of care and commitment the chefs gave to every single ingredient.

Even the porcini mushroom tasted otherworldly, as if it was infused with 100 times the amount of umami typically found in one small fungus. Again, it was another dish where I could have licked the plate clean.