After enjoying a fabulous meal in 2009, we returned with a party of five for a winter menu. Menus change with the seasons. I must say the service continues to excel. Food comprised of nine dishes plus desserts. Each course was a work of art, visually and in its preparation and taste.
red pepper and black olive madeleines
local milk panna cotta with abalone
locally grown greens, flowers and herbs and “soil”
The presentation was absolutely ridiculous fun. My favorite part was for the grand finale, the chefs made an artful spread upon our table. Chef Grant Achatz decorated the table with swirls of stout, marigold petals, and squares of lingonberry and orange-butternut squash sauces. This meal certainly live up to my expectations of a Michelin rated restaurant. I left Alinea feeling very happy and satisfied. I will always remember this experience.
muscovado, finger lime, West Indies
white chocolate, sudachi, wasabi
shiso, soy, daikon
thai banana, sea salt, kaffir lime
huitlacoche, sour cherry, silk
sage, bourbon, nasturtium
cold potato, black truffle, butter
pork, huckleberry, pine
explosion, romaine, parmesan
Chicken & 60 Garnishes
including gingerbread, tomato caviar, huckleberries, fig, fennel gelée, blueberries, slivered almond, peanut, cilanto, saffron, carrot, etc.
Lunch at Jean-Georges is quite a deal at two plates for $38 with each additional plate at $19. Despite the price, it has all the trappings of the three-star experience: the refined plating, the sleek decor with neutral colors and tons of natural light, the flawless service. For me, though, the food doesn’t measure up to that of the other restaurants with three Michelin stars. It’s like there’s one flavor missing from every dish.
Soft-scrambled eggs served in the shell, topped with whipped cream and a spoonful of caviar.
Caramelized Cauliflower, Caper-Raisin Emulsion
Maine Ruby Shrimp
Sea Urchin, Green Chili and Lime
Strawberry Granola, Aged Balsamic and Sorrel
Black Sea Bass
Crusted with Nuts and Seeds, Sweet and Sour Jus
Caramelized Pineapple, Carrot Cake and Molasses Sticky Toffee Cake, Young Coconut Sorbet and Tamarind Caramel.
The food was spectacular. Worth every penny as this was a 3+ hours experience and not just a meal. Favorites were the Scotia lobster course and the never ending dessert course. Every detail of the experience was impeccable. Great evening and excellent dining experience.
Salmon Tartare with Sweet Red Onion Creme Fraiche.
I enjoy their in house baked bread very much.
Oysters & Pearls
“Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.
Foie Gras au Torchon
Celery Branch “Ribbons,” Spiced Cinnamon Persimmon, French Breakfast Radishes and Blis Solera Sherry Vinegar with Toasted Brioche.
Butter Poached Nova Scotia Lobster
Compressed Honey Crisp Apples, Glazed Sunchokes and Field Mizuna with Black Winter Truffle Emulsion.
White Truffle Pasta
Hand made pasta, a little butter, and a lot of white truffle.
Four Story Hill Fram’s “Rouelle de Poularde”
Tahitian Squash, Confit Chestnuts and Watercress with “Gremolata”.
“Silver Dollar” Pancakes, K & J Orchard’s Asian Pear, Bosc Pear Compote and Anise “Panna Cotta” with Almond Crisp.
Mast Brothers’ Chocolate “Marquise,” Pumpkin “Bavarois” and Hazelnut Marshmallow with Spiced Ice Cream.
Salted Caramel, Walnut-cherry Nougat, and a variety of Tiny Hard Candies.
Chocolate Covered Hazelnuts
House Made Coconut, Milk Chocolate, and dark Chocolate Truffles
The French Laundry has only 16 tables so it’s extremely difficult to get a reservation. They take reservations two months in advance to the day, every morning starting at 10 AM Pacific Time. Luckily, we got a 11:30am spot.
Lunch, like dinner, includes a couple Amuse-bouche items followed by 9 courses and concludes with Mignardises which are bite-size desserts. Each dish was unique and reflected the flavors of summer and featured vegetables from their garden. Every item on the dish was cooked and composed seamlessly and complimented one another. I have no doubt that my next visit here will be just as good, if not better.
Warm Cheese Puffs Piped with Mornay Sauce
The Signature Salmon Cornets.
Bread & Butter
Bouchon Bakery Rolls and Butter
Cauliflower “Panna Cotta”
with Island Creek Oyster Glaze and California Sturgeon Caviar
Salad of Hawaiian Hearts of Peach Palm
Santa Rosa Plums, Red Radish, Red Ribbon Sorrel and Hazelnut
Moulard Duck “Foie Gras En Terrine”
Granny Smith Apple, English Walnut “Genoise,” Mizuna and Clove Gastrique
Atlantic Striped Bass “En Persillade”
Artichokes, Tomato Confit, Niçoise Olives, Parsley Shoots and Extra -Virgin Olive Oil Emulsion
Florida Everglades Frog Legs
Yukon Gold Potato, Pickled Pearl Onions, Red Mustard and “Sauce Gribiche”
New Bedford Sea Scallop “Poêlée”
Sunchokes, Belgian Endive, Navel Orange, Pine Nuts and Watercress
Salmon Creek Farms Pork Belly
English Peas, Romaine Lettuce, Hobbs’ Bacon and “Sauce Soubise”