Uncategorized

And finally…

Sorry for the absence – CFA studying is well underway, unfortunately.  Reading is painfully slow.  Painful.  Very.

However, last Saturday, J took me out for an amazing meal at Le Bernardin.  We ordered one each of the “Le Bernardin Tasting Menu” (seven courses) and the “Chef’s Tasting Menu” (eight courses).  Apparently, Le Bernardin holds the honor of being the longest ranking four star restaurant in New York.  And, to be honest, the meal feast was amazing.  Perfectly cooked seafood – from scallops to fish to langoustines in wonderfully lush and flavorful sauces.  I’ll let the pictures do the talking, although the pictures really don’t do the food justice.  The lighting in the restaurant lent a very warm tone to all the pictures, and while I tried to adjust in Adobe Lightroom, I admit there’s still some funky coloration going on.

Over the course of the meal, we tried all of their bread offerings (and tried some more than once, I might add).

Sourdough roll

Every time we made the smallest dent in the butter, a waiter came by to whisk away the old butter and replace it with a fresh new vat.

Isn't this the cutest vehicle for butter?

Canape of rock shrimp in truffled-mushroom foam

Chef's Tasting - 1st course - Smoked Yellowfin Tuna "Prosciutto"; Japanese Pickled Vegetables and Crispy Kombu

Tasting Menu - 1st course - Layers of Thinly Pounded Yellowfin Tuna; Toasted Baguette; Shaved Chives and Extra Virgin Olive Oil

Rosemary olive bread

Raisin walnut bread

Chef's Tasting - 2nd course - Seared Langoustine; Mâche and Wild Mushroom Salad, Shaved Foie Gras White Balsamic Vinaigrette

Chef's Tasting - 3rd course - Osetra Caviar Nestled in Tagliolini Warm Sea Urchin Sauce

Tasting Menu - 2nd course - Charred Octopus; Fermented Black Bean - Pear Sauce Vierge; Ink - Miso Vinaigrette; Purple Basil

Chef's Tasting - 4th course - Warm Nantucket Bay Scallop; Baby Leeks, Kaffir Lime Marinière

Tasting Menu - 3rd course - Warm Lobster Carpaccio; Hearts of Palm, Orange Vinaigrette

Chef's Tasting - 5th course - Bread Crusted Red Snapper; Ink-Tapioca “Caviar” Smoked Sweet Paprika Sauce

Tasting Menu - 4th course - Seared Yellowtail King Fish; Truffle Risotto, Baby Vegetables, Black Truffle Emulsion

Chef's Tasting - 6th course - Poached Turbot; Wild Mushroom – Black Truffle Custard, Spiced Squab Jus

The above dish was poached in duck fat.  Duck fat.  J fell in love with this dish at first bite.  So I shared with him.  Below is the black truffle custard that accompanied the poached turbot.  We were advised to alternate bites of the fish with bites of the custard.

Tasting menu - 5th course - Crispy Black Bass; Lup Cheong and Beansprout “Risotto” Mini Steamed Buns, Hoisin-Plum Jus

Chef's Tasting - 7th course - Greek Yogurt, Candied Walnut, “Red Hot” Apple Gelée

Tasting Menu - 6th course - Parsnip Crème Brulée, Roasted Hazelnut, Browned Milk Solids, Vanilla Salt

Chef's Tasting - 8th course - Dominican Chocolate Cremeux, Vanilla-Sweet Potato Sorbet Bourbon Caramel

Tasting Menu - 7th course - Maralumi Milk Chocolate Parfait, Liquid Pear, Gingersnap

J foresaked his liquid pear (the little blob sitting on top, ringed in by the shards of sugar) and offered it to me.  It was like a ball of (literally) liquid pear – the ball burst upon biting into it, releasing a wave of pure pear-ness.

Petit fours

And thus ended my first three Michelin star experience.  Thanks J!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s