Top Chef
A and I have been watching Top Chef for the last 6 seasons. I've wondered how the food tasted, if it was far beyond anything that I have ever tried. When I heard from blindman that Michael Voltaggio (the winner of Top Chef, season 6) was chef de cuisine in a restaurant nearby, I jumped at the opportunity to taste his food. We went to his restaurant 2 weeks ago for our anniversary.The tasting menu:
This dish came with compliments from the chef. The left one tasted like puff pastry with a creamy filling. It felt like a burst of creaminess and flakiness in our mouths. The one on the right tasted like a caviar lollipop, with a consistency of jello.
Langoustine. The white asparagus has a beautiful black skin because it is dipped in squid ink. The chef made the calamari chip by freezing calamari in liquid nitrogen, pulverizing the frozen calamari, then reconstructing it into a chip and deep frying the chip.
Foie Gras Terrine. The creaminess of foie gras was balanced with the acidity from the strawberry and caviar. The brioche was light and fluffy. Eaten between bites of foie gras, it acted as a palate cleanser.
Arctic Char. The entire dish reminded us of umami, an earthy savoriness.
Milk-Fed Veal Breast. The "noodle" is actually cheddar. Eating the dehydrated broccoli, cheddar, and veal breast together reminded us of a ham-and-cheese sandwich. Surprisingly, the dehydrated broccoli added the crunchiness of toasted bread.
Lamb Shoulder Confit. This lamb was medium rare, the way I like it. Nothing special stood out.
Japanese Kuroge Beef. The red strip on top is a jello of red wine reduction. The puffs were creamy, like balls of mashed potato.
This was the raspberry and vanilla sorbet, a palate cleanser between the heavy meat and the dessert.
Fools Gold (dessert). Lots and lots of chocolate. Yummy!
Lavender Flower Macaroon (dessert). The circle on top is cotton candy. A liked this dessert because it wasn't overly sweet.
This dish came with compliments from the chef. The left one tasted like puff pastry with a creamy filling. It felt like a burst of creaminess and flakiness in our mouths. The one on the right tasted like a caviar lollipop, with a consistency of jello.
Langoustine. The white asparagus has a beautiful black skin because it is dipped in squid ink. The chef made the calamari chip by freezing calamari in liquid nitrogen, pulverizing the frozen calamari, then reconstructing it into a chip and deep frying the chip.
Foie Gras Terrine. The creaminess of foie gras was balanced with the acidity from the strawberry and caviar. The brioche was light and fluffy. Eaten between bites of foie gras, it acted as a palate cleanser.
Arctic Char. The entire dish reminded us of umami, an earthy savoriness.
Milk-Fed Veal Breast. The "noodle" is actually cheddar. Eating the dehydrated broccoli, cheddar, and veal breast together reminded us of a ham-and-cheese sandwich. Surprisingly, the dehydrated broccoli added the crunchiness of toasted bread.
Lamb Shoulder Confit. This lamb was medium rare, the way I like it. Nothing special stood out.
Japanese Kuroge Beef. The red strip on top is a jello of red wine reduction. The puffs were creamy, like balls of mashed potato.
This was the raspberry and vanilla sorbet, a palate cleanser between the heavy meat and the dessert.
Fools Gold (dessert). Lots and lots of chocolate. Yummy!
Lavender Flower Macaroon (dessert). The circle on top is cotton candy. A liked this dessert because it wasn't overly sweet.
posted by estah | 9:04 AM
3 Comments:
oooh! very cool!
and happy anniversary to you two :D
Happy anniversary! We hope to visit this place sometime too.
Thanks! It was worth trying once, though it was a bit expensive.
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