Francois Minot
On Saturday night, Kevin and I got to experience the most amazing meal I have ever eaten. Not only was the food amazing, the service was incredible. Kevin (sometimes me) loves to cook and watches the cooking/food network and is a fan of the chef Eric Ripert, the executive chef at Le Bernardin, a three star Michelin restaurant and voted 2007 Zagat's top pick. We had a six o'clock reservation and arrive right on time. After checking our coats we were seated immediately. The restaurant's decor wasn't all that amazing, but apparently they will be going through a full renovation in august. When we got to our table, mine and Kevin's chairs were pulled out and pushed in for us. They brought out our menu and shortly after brought on a little starter, that was amazing. When our waiter, Luis, came over to us, we really had no idea what to get. It's a prix fixe meal, with three courses plus dessert. We decided to have him choose a different course for each of us, giving us the opportunity to try each other's plates. As I said earlier, the service was amazing. After each course, they cleared away our flatware and brought new flatware. When Kevin or I had to use the restroom, they folded our napkins and if in the middle of the course, brought over new flatware as well. They would also rush over to help you out of your chair and push it in. Also our waiter was extremely nice and answered all our questions on the food. I think he liked us, because we got a few other things that other people didn't......Anyways now on to the food......
Starter: Shrimp, mushroom and truffle oil soup
Almost Raw: My course:
Layers of thinly pounded tuna, with fois gras on a toasted baguette, shaved chives and extra virgin olive oil
Almost Raw: Kevin's course: Fluke Sashimi; Crispy Kimchi in a chilled citrus, soy, jalapeno nage.
Barely touched: Kevin's course: Seared Langoustine, mache, wild mushroom salad with white balsamic vinaigrette.
Barely touched, my course: Charred octopus, fermented black beans, pear sauce vierge, ink-miso vinaigrette; purple basil
Lightly cooked, my course: Seared Yellow tail king fish; truffle risotto, spring vegetables and black truffle emulsion
Lightly cooked, Kevin's dish: Crispy black bass: lup cheong and beansprout "risotto"
Mini-steamed buns, hoisin-plum jus
Dessert: Kevin's
Black sesame cherry pana cotta and pain de genes, sour cherry sphere, shiso and Mandarin sorbet
Dessert, mine; Tres Leches: Milk soaked sponge, roasted white chocolate, banana, lemon and coconut sorbet
VIP dessert! Milk chocolate pots de creme
Milk Chocolate, Carmel foam, maple syrup and maldon sea salt.
Finally, coffee and petit fours: a small choice of four desserts
It was a wonderful meal and plan at some point to go back. My favorites included Kevin's Langoustine (shrimp) and my yellowtail. The pots de creme was also the most amazing thing ever. Kevin's favorite's included my pounded tuna and also the yellowtail. Honestly, there wasn't a single bad bite, if i wasn't in such a nice place, i would have picked up my plate and licked it clean.
