Me saying Jean Georges is a phenomenal restaurant is in no way profound or newsworthy, few people in the world do any food, let alone modern French, as well as they do, so rather than go on and on again about how nice dinner was when Bodhi, Nixon, Carter, Ford and I went, I will simply say we put ourselves in the restaurant’s hands as far food and wines to pair and offer you the porn that follows. I will say that if I were only going to afford myself one fine morsel for a long amount of time I would go sit at the bar and drink margaritas and not leave until they served me the egg with caviar, but you already knew that.
Amuse Bouche
Hamachi, Fresh Herbs, Cherry Tomato and Buttermilk
Alzinger Smaragd Gruner Veltliner Loibenberg 2004, Wachau
Egg Caviar
Champagne Pierre Gimonnet Blanc Des Blancs 1er Cru, Cuis Brut NV
Charred Corn Ravioli, Basil Fondue, Cherry Tomato Salad
Rochioli Sauvignon Blanc 2005, Russian River Valley
Fragrant Spiced Lobster, Tomatoes, Peaches and Young Coconut Juice
Reichsgraf Von Kesselstatt Scharzhofberger Spatlese Riesling 2004, Mosel-Saar-Runer
Red Snapper, Lily Bulb-Radish Salad, White Sesame and Lavender
Henri Boillot 1er Cru Les Genevrieres Mersault 2003, Burgundy
Caramelized Beef Tenderloin, Young Garlic, Romano Beans and Parmesan
Alberto Antonini Anada 2001, Tuscany
Foie Gras and Strawberry Brulé, Aged Balsamic
Domaine Sarda Malet, Rivesaltes 1995, France
Dessert Tastings
Stone Fruit
Chocolate-Almond, Apricot Compote
Local Peaches, Pistachio, Farmers Cheese, Balsamic
Plum-Oat Buckle, Buttermilk Ice Cream
Toasted Sesame, Peach Sorbet, Ginger
Strawberry
Carbonated Chocolate Mousse, Freeze Dried Strawberries
Local Market Strawberry Sorbet
Strawberry Shortcake, Crème Chantilly, Verjus
Strawberry Consommé, Litchi Gelée, Anise Hyssop Granite
Jurancon Uroulat 2004, Charles Hours, France
Fig
Chocolate Fig Tart, Almond, Mascarpone
Open Face Cantaloupe-Fig Ravioli, Allspice, Sour Dough
Grilled Fig, Raspberry Sangria, Cilantro
Fig-Marzipan Tempura, Tamarind
Chocolate
Jean-Georges’ Chocolate Cake, Vanilla Bean Ice Cream
Granite, Gelée, Coffee-Cardamom Meringue
Milk Chocolate-Peanut Cake, Salted Caramel Ice Cream
White Chocolate, Yuzu, Mint, Pink Peppered Sablé
Alvear, Pedro Ximenez Solera 1927, Montilla-Moriles
The food looks awesome. Nice 'colors', the portions not to large so you will not drop dead after dinner.
Good food is never expensive!
Posted by: Jeroen | July 22, 2007 at 07:06 AM