Friday, October 16, 2015

New York: Le Bernardin

Amuse Bouche
salmon, pumpernickel, crouton
fluke ceviche
crab, avocado mousse

Tuna
yellowfin tuna carpaccio, iberico ham "chutney", sea beans, lemon-extra virgin olive oil

King Fish-Caviar
warm king fish "sashimi", osetra caviar, light mariniere broth

Langoustine
pan roasted langoustine; foie gras soubise, aged sherry-verjus vinaigrette

 
Lobster
lacquered lobster tail, herb spring roll, lemongrass consomme

Monkfish
pan roasted monkfish, baked portobellos, pearl onions a la creme paprika sauce

White Tuna-Kobe Beef
grilled escolar and seared wagyu beef, fresh kimchi, asian pear, soy-citrus emulsion

Matcha
green tea custard, preserved lychee, jasmine ice cream

Blueberry
marinated "golden blueberries", frozen sweet  corn meringue


Mignardises


Complimentary dessert for Tanmay

Was it good Tanmay?

Yessss....

On rare occasions I have companions dining with me at Michelin starred restaurants. It was a special occasion as my work colleague, Tanmay, has accepted a new job on the west coast. I thought it would be fitting to have his last hurrah at Le Bernardin even though he's vegetarian. Betty and Oliver joined us as well which made my experience at Le Bernardin a lot more interesting had I dined on my own. 

Interesting? Not amazing? Le Bernardin was not what I expected from a three Michelin starred restaurant. Maybe it was just me but I didn't have an experience like this blogger. I didn't feel honored to dine there nor did I have the "best thing I ever ate". There's no question that the courses were solid (seafood was the star of the show) and the sauces were marvelous but I did not have a profound experience which I feel is expected at a restaurant at this caliber. Did I have high expectations? Yes, especially when your boss tells you it's his favorite restaurant. You can read Oliver's review here. While there was no excuse for the service mishaps, at least we were given a copy of our menus and a free Zagat book.

Overall, I was slightly disappointed but it doesn't mean it's not worthy of its three stars. I want to commend the saucier. The sauces in each dish were astounding.  Perhaps my palette has evolved and is seeking something new, something beyond classic. I'm not fond of vegetables but I am impressed when chefs can force me to love something that I despise like olives. 

Wishing you all the best Tanmay. Enjoy the warmer temperatures!

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