For the main course, we chose a sautéed main lobster and a caramelized sweetbread. The lobster was beautiful by itself, but the sauce was a bit too heavily spiced. The citrus-chili emulsion was interesting, but it was better to have the lobster without the sauce to truly admire its freshness, tenderness and natural flavour.
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Sautéed Maine lobster |
Caramelized sweetbreads |
The caramelized sweetbreads were skewered in dried licorice sticks with sliced fragrant pickled peach sitting underneath. The flavour of the pickled peach blended in very well with the velvety texture of the sweetbreads, but the licorice was rather subtle.
The pastry chef, Johnny Iuzzini, prepared a desserts menu of four choices: Fig, Stone fruit, Strawberry and Chocolate. We selected the Chocolate and the Strawberry. The Chocolate was composed of two dishes: Jean George’s chocolate cake with vanilla ice cream and coffee-cardamom meringue covered by a layer of chocolate. Cardamom, a common spice used in Indian cooking, provided an intense unique aromatic fragrance. These two dishes were quite heavy and rich, but no regret of ordering them, because they were delicious!
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Jean-Georges’ chocolate cake / Vanilla ice cream |
Strawberry shortcake / Créme chantilly / Verjus |
The Strawberry was composed of two dishes as well: a strawberry shortcake with crème chantilly and a strawberry consummé with litchi gelée. The gelée was covered with granite made with Anise-Hyssop, a North American herb in the mint family. It added a refreshing touch to the dessert, a pleasant way to end a heavy lunch.
At the end of our meal, we were offered three kinds of petits-fours: home-made marshmallow, macaroon and chocolate.
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Homemade marshmallow: Banana / Coffee / Grapefruit |
Macaroon: Pistachio / Strawberry / Walnut |