It was expensive. $300 for 5 courses. Seriously?? I know it's one of the best establishments in the city, but $300? That's like 600 tacos at Jack in the Box. Let me tell you, the food was good, but it wasn't as good as 600 tacos from Jack in the Box.
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brioche-crusted halibut | white corn pudding - israeli cous cous - corn shoots
My sous-chef, Cecile, taught me a really cool technique with corn. Basically, you juice raw corn, saving the flesh, pulp, and cob for another purpose. Take that raw corn juice and heat it up, and the starches from the corn will thicken the liquid, making an incredibly intense corn-flavored pudding.
king crab | hosui pear - brown butter - hazelnuts
- salmon roe
- flowers from the garden
- pea tendrils & blossoms
- hosui pear : pickled, compressed, sous-vide, sauteed
- pickled hearts of palm
This was very loosely inspired by a dish I had at the French Laundry. They used brown butter and apricot. I've never seen pea blossoms before, and I'm surprised they aren't more popular. The ones we've grown taste amazingly sweet, like a pea, but the texture is soft, instead of snappy.
lobster & asparagus | white asparagus & truffle ice cream - spring vegetables & legumes