Linden (2)

Beet salad, balsamic gel, goat cheese, baby pea greens, caraway crumble

Tuna sashimi, shaved fennel, garlic confit, garlic- horseradish oil

Poached cod, popcorn puree, glazed dates, chorizo, piquillo- saffron sauce

Beef short ribs, parsnip variations, mushrooms, juniper jus

Carrot cake, cream cheese ice cream, walnut crunch, raisins 

Chocolate torte, salted caramel ice cream, milk jam, coco nib crumble 

Picholine

Amuse Trio: Walnut truffle with black trumpet puree, lobster arancini with brown butter aioli, pumpkin panna cotta with apple gelee and pumpkin seeds

Tempura fried manchego with tomato powder

Proscuitto and pistachio lollipops 

Brioche crusted poached quail egg with caviar 

Raclette mousse with shaved white truffles 

Peekytoe crab salad with avocado, grapefruit, and campari air

Bay scallop ceviche with soy, jalapeno, kimchi sauce, and sesame powder

Beet and goat cheese jelly roll with heirloom beet textures and walnut fondant 

Sea urchin panna cotta with chilled ocean consomme and caviar 

Raclette mousse with black trumpet "soil", braised beef tongue and new potatoes

Sauteed foie gras with flavors and textures of smores 

Celeriac-apple agnolotti with porcini marmalade, celery tempura and shaved white truffles

Butter poached lobster with potato mousseline, cepes, garlic chips and lobster jus

Brioche crusted turbot with oyster fondue, lettuce, and salsify 

The shot

6 cheese plate

Peanut butter ganache with concord grape cloud

Chocolate sphere with red currant sorbet, coco nibs, and red currant coulis

Passion fruit cannoli with coconut tapioca and exotic fruit soup

Apple pain perdu with brown butter ice cream, green apple cloud, caramel sauce and caramelized apple

Petit fours

Macarons

      

Stage at Le Bernardin

Me with the man of legends, Justo Thomas 

On a Thursday night in my parents bedroom my father and my sister were having talk. They were talking about a school project my sister was doing on the occupy movement, and were planning a trip to New York. Being that New York is my favorite place in the united states I begged to come along. My father jokingly said yes but only if I could get a stage at Le Bernardin. Well what do you know, I got one. 

My stage at the legendary fish restaurant began with a tour of the kitchen. The man showing me through the kitchen was a sous chef named Ron and he was very friendly. Sadly Ron had not told the chefs that I was coming so there was not much work to do. I picked baby pea shoots and arugula and stocked lemon juice for the entire line. 

Though I did not have much work they made up for it by feeding me extremely well. I observed the garde  manger station, I watched as they worked flawlessly, clean and fast through a busy lunch service, all while providing me with an assortment of delicious snacks. I enjoyed perfectly dressed striped bass tartare with crispy artichokes, tantalizing slivers of salmon with pickled heart of palm, warm crab with avocado and potato crisps and seared ultra rare tuna with ham and green peppercorn jam. Not once did a single bite leave me unhappy. 

Thought I did not work much it was still a great experience to watch chefs who have really mastered the art of cookery work. Maybe I will return again and hopefully I will be worked to the bone.