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Jean Georges

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Apr. 12th, 2007 | 01:03 pm

Jean Georges
Trump International Hotel and Tower
1 Central Park West
New York 10023
At W 60th St
Phone: 212-299-3900




Amuse


Santa barbara sea urchin, blackbread, jalapeno and yuzu
"Too much black bread. However it is a Great combination of ingredients"


spring pea soup, silken carrot tofu, tempura carrot greens
"Possibly the best pa soup i have ever tasted. so smooth and the carrot gelee just made this whole dish so special and memorable"


Foie Gras Brulee Dried Sour Cherries, Candied Pistachios, White Port Gelee
"As a foie gras fan, this was disappointing. The foie pate was excellent but the pairings were quite a disastor. First of all, foie is sweet and heavy, pairing it with candied pistachios just threw me off and it was worse with the supposedly dried sour cherries which tasted sweet! To think i have not even mentioned the Sweet white port."



Sea Scallops Caramelized Cauliflower, Caper-raisin Emulsion
"Well executed"


Poached black cod, lemon spaetzle, crispy portobello
"A slight disappointment."


arctic char, king oyster mushrooms, jalapeno and garlic
"Although the presentation did not appeal. I must say the fish was cooked above expectations. Juices were kept well in the middle with even seasoning and simple vegetable pairings. Excellent!"


soy and sweet wine lacquered short rib, celery and apple salad
"Nothing beats sweet sour Tender hot meat"


Smoked Squab a L'orange Asian Pear, Candied Tamarind
"Yum... "

DESSERTS:


Chestnut Sugar Tart Creme Fraiche
muscat grape sorbet, fresh melon
"My least favorite. No creme fraiche with the tart. They claimed that its in the tart. Erm.. doesnt work for me.
The sorbet and the melon outshined the tart."


Meyer lemon, chocolate chiboust, earl grey, praline
Lemongrass Sorbet Dehydrated Grapefruit, Crispy Tangerine, Lime Curd
"My second favorite. Chocolate chiboust with the praline was awesome. The earl grey spread was a little bland for me.
Lemongrass (my favorite spice), grapefruit and lime curd. what can go wrong with that?"


rhubarb granite, buttermilk froth, cape gooseberries
pinenut rhubarb cake, crispy pine nuts, creme fraiche
"I personally like this dessert, rhubarb granite was soothing with a very interesting pairing of the buttermilk froth."


Jean-georges' chocolate cake, vanilla ice cream
Brioche, gianduja, fontina, black olive
"A common chocolate fondant but the Brioche was impeccable.
Grilled to near perfection with the flavours of chocolate, nuts and olives"

Chef patissier: Johnny Iuzzini

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