The Perfect Reason for a Perfect Meal.

I’m behind in blogging, way behind… but I’ve definitely been eating – a LOT – there are so many things I want to get to writing about, but I think first and foremost has to be the most recent extravagant meal…. LE BERNARDIN!!!!

Now I’ve been itching to go to Le Bernardin for years… but I always wanted the reason to visit to be just as fantabulous as I knew that the meal would be. All I have to say is, Eric Ripert, you are a freaking genius.


The dress. The shoes. The bag. The hallway. The pose.

Per usual, I started off the night with a glass of champagne. Cheers.

While we sipped our bubbly and waited for the menu, we were served a complimentary amuse bouche.

Watermelon, radish and lobster. AMAZING.

We decided to go for the Chef’s Tasting. We wanted to get the Chef’s Tasting AND Le Bernardin tasting.. but it’s for the whole table so obviously we opted for the Chef’s…. [just means we have to go back again asap]

Breads

Raisin/Walnut and Rosemary – delish! The rosemary was my favorite, so buttery and flavorful.


“The best ever” and Whole Grain


Creamy room temperature butter

The waiter said that this plain roll was soooo good and it was – buttery and soft, flufffff <3

We added some Organically Grown Farm-Raised Osetra Caviar to go with our tasting ;D You know me, I have to go all out, and I can never NOT get caviar….

They just gave us another glass of champagne to go with the caviar – of course ;D YUM!

Toast and warm bilinis

Just a touch of creme fraiche is all you need.. amazingly decadent

———- First Course ———-

TUNA

Smoked Yellowfish Tuna “Prosciutto”; Japanese Pickled Vegetables and Crispy Kombu

Everything was perfectly balanced and fully flavored. Smokey and tender raw tuna <3 YUM!

Paired with Chablis, “Vieilles Vignes”, Domaine Savary, Burgundy 2007

———- Second Course ———-

EGG-CAVIAR

Poached Pastured Egg; Osetra Caviar, Mariniére Broth and English Muffin

MOOOOOOOOOOOOOOOORE CAVIAR  = Happy me

You dips the bread intos the eggs and caviar and eats it. The bread was buttery, crunchy, fluffy on the inside and soaked up the egg and cream SOOO WELL :D The salty fishy bubbles of caviar popping in your mouth YAY

AMAZING.

Paired with Krug, Grande Cuvée, Champagne, France

———- Third Course ———-

LANGOUSTINE

Seared Langoustine; Mâche and Wild Mushroom Salad, Shaved Foie Gras, White Balsamic Vinaigrette

THis was SO memorable. The langoustine just melts in your mouth – super buttery [similar to chilean or butterfish] – the foie and the mushrooms – this was my FAVORITE dish of the night. I think it was R’s as well ;D

Paired with Riesling Kabinett, Schloss Johannisberg, Rheingau, Germany 2008

———- Fourth Course ———-

MONKFISH

Pan Roasted Monkfish; Hon Shimeji Mushrooms, Turnip – Ginger Emulsion, Sake Broth

YUM. Can I ever get sick of fish and seafood? Nada… I love the pillows around the fish :] It was funny, they let me take pictures of before and after… and one of the servers got flustered and thought he ruined a shot so I got four pillows… so the last picture is my date’s.. it was prettier.

Paired with Meursault, Les Charrons, J.M. Boillot, France 2007

———- Fifth Course ———-

LOBSTER

Baked Lobster; Pickled Golden Beet, Fennel and Citrus “a la Nage”

I’m a lobster girl, come on, New Englander, I go to Maine purely for lobster and can actually eat lobster a couple times a week sometimes… I usually can’t go longer for more than two or three weeks lobster-deprived :] My fav is steamed but this was just perfection. Tender and succulent and YES… lobster is OH SO SWEET.

Paired with Sauvignon Blanc, Klausen, Neumeister, Austria 2008

———- Sixth Course ———-

BLACK BASS

Crispy Black Bass; Lup Cheong and Beansprout “Risotto”, Mini Steamed Buns, Hoisin – Plum Jus

I was scared this would be too “asiany” or “fusiony” but it was light and subtle, just like all the other dishes. Amazing and perfectly cooked.

Paired with Barbaresco, Valeirano, Ada Nada, Piedmont, Italy 2005

———- Seventh Course: Dessert ———-

APRICOT

Apricot Sphere, Fig, Sour Cherry Pearl, Candied Angelica

The sphere *pop* was delicious and it was such a cute little dessert.

Paired with Malaga Seleccion Especial No. 1 – Jorge Ordonez, Spain 2007

———- Eighth Course: Dessert ———-

HAZELNUT

Gianduja Mousse, Hazelnuts, Honey, Banana, Brown Butter Ice Cream

Paired with Rum, Ron Zacapa, 23 Years Solera

I remember our sommelier told us that it wasn’t too strong, but phewwww, boy it was ;D I just had a sip of mine… ;D

Extrasssss…… Yum yumssss

It was PERFECTION, the food the pairings, the service … I only wish we could’ve gotten a chance to tour the kitchen. The price is SOOOO worth it tho – a lot of it was mainly wines and caviar – and I’ll most DEFINITELY be back for the other tasting and the other prix fixes.

My ONLY peeve was that the day of, one of the hostesses called me and told me we’d have to be OUT of there in two hours. EX-SQUEEZE ME? How rude. So I purposely – and failed cuz everything was too good – to eat slowly.. we ended up staying there for 3 hours and NO getting kicked out. Seriously. That lady should get shafted for being so rude to me.

For the near soon asap future, look forward to: home cooked meals, ilili, sol toro [mohegan sun], kyotofu, agua dulce, yakitori totto, kenka’s, marseille, and moreeeee…

Comments

  1. Aww, happy anniversary!!!!! But ew, bad conduct from the hostess – she should NOT have told you guys that you had to be out in 2 hours. Sorry you had to deal with that. But hooray for staying longer, haha :)

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Trackbacks

  1. […] as will my blogging about Agua Dulce, a few dishes I cooked at home and of course, the fantabulous LE BERNARDIN […]

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  2. […] of the best in NYC… considering I’ve been to many of the greats, Per Se, Le Cirque and Le Bernardin, […]

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  3. […] restaurants that I’ve been to – not just Michael White’s.  Le Cirque. Per Se. Le Bernardin. Bouley. This was SO beautiful. A perfectly poached egg not hidden in anything but with a nice […]

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