1 Central Park W
New York, NY 10023
Upper West Side
February 4, 2014
Finally got to test this four-star New York Times restaurant. When I saw the elaborate monogrammed plate, I knew I am off to a good one.
Foie Gras Brulé, Rhubarb, Spiced Fig Jam and Toasted Brioche
Foie Gras to start, why on earth not? The foie gras brule was bold and creamy. Its caramelized sear on top with the fig jam on the side almost made it a dessert appetizer.
This signature Egg Caviar was beyond. The incredible texture of the poached egg topped with vodka infused cream showcased the difficulty in this simple dish. The salty bursts of caviar added so much umami into the whole. What an exquisite balance of flavors and textures. Hat’s off to you, Jean Georges.
Seared Cod, Spiced Jade Emulsion and Tender Celeriac
Sesame Crusted Foie Gras with Dried Chilies, Golden Garlic and Sudachi
Another deeply flavored Foie Gras course with plenty of Asian influence.
Pan Roasted Sweetbreads, Glazed Chestnuts and Black Truffle Vinaigrette.
And it only got better… I’m so glad that I have chosen the sweetbreads, which have taken my senses to the 5th level. It was supple and moist, with a milky sort of flavor. The mountain of shaved black truffles further pushed this dish to a peak of decadence.
Crispy Confit of Suckling Pig, Rutabaga “pudding”,and Smoked Bacon Marmalade
Palate cleanser- apricot, red wine raspberry, passion fruit sorbet cups
Fig Dessert Tasting
Seasonal Dessert Tasting
These were two high-performance dessert plates. Among all of them, my favorite had to be the poached pear with crushed nuts and passion caramel. It was bittersweet. The caramel was a nice touch-up, and it didn’t cover the natural flavor of the fruit at all. Delish!
petit fours+Housemade marshmallows
Dinner ended with a series of mignardises including marshmallows (they snipped it at the table with scissors) and macarons. To be honest, they were not very memorable.
The service at Jean‑Georges was flawless, pampering, yet not at all intrusive.