The Keeper Team is continuing its walk down memory lane with a series of posts about some of the fabulous meals we enjoyed during a memorable trip to Barcelona over the holidays last year.

One of our first meals in Barcelona was at Restaurant Arola.  Inside the luxurious Hotel Arts in Barcelona in the Olympic Village, Arola is a widely admired restaurant and bar created by Chef Sergi Arola. With two Michelin Stars, Chef Sergi Arola has quickly become a well-known name in Spain’s culinary world.

We sat down, took in the quirky pop-art décor surrounding us with bright greens and purples, and then asked our lovely server for Cava suggestions.

Arola

She recommended the Cava Kripta 2004 Cava Grande Reserve.

Cava Kripta 2004 Cava Grande Reserve

To expand Keeper Collection’s knowledge of pairings, we wanted to taste what is indigenous to the region we were in.  When the Cava arrived, we couldn’t help but notice the rounded bottom of the bottle.  We had never seen a bottle like this before.  Let the studies begin!

On to Amuse number one, a delicious shot of Beef Cheek Mousse with Sun-Dried Tomatoes, Green Chives & Balsamic with Bread Sticks.

Beef Cheek Mousse with Sun-Dried Tomatoes, Green Chives & Balsamic with Bread Sticks

Next we fell in love with a staple in the Catalan Cuisine, the Pa amb Tomàquet which literally translates to ‘Bread with Tomato’.

Pa amb Tomàquet

We were instructed to take the bread, rub garlic and then olive oil on it, add a sprinkle of salt, cut open the fresh tomato, and rub it on the bread. The La Boella EVOO 100% Arbequina Premium that was included was to die for. We highly recommend giving it a try if you ever come across it. So simple and completely delicious! Next we moved on to the not-so-tiny tapas. First was the Sliced Iberian Pork with Pistachio, Apple & Idiazabal Cheese (like Parmesan).

Sliced Iberian Pork with Pistachio, Apple & Idiazabal Cheese

Then came Aubergine with Balsamic Vinegar, Olives & Pine Nuts. The eggplant had a smoky, grilled flavor. Maybe a little bit too much smoky char for us.

Aubergine with Balsamic Vinegar, Olives & Pine Nuts

Next came the Steak Tartare with Fried Onions, Soy Sauce Infusion & Egg Yolk.  The balance of these flavors and textures was prepared perfectly.

Tartare with Fried Onions, Soy Sauce Infusion & Egg Yolk

Our fourth tapas dish was Artichoke & Fried Lamb Cheeks with Garlic Sauce Mousse.  The title only begins to do it justice.

Artichoke & Fried Lamb Cheeks with Garlic Sauce Mousse

Then, the second-to-last of our tapas was the Ravioli/Dumpling of Oxtail with Reduction Demi-Glace. This completely wowed us and made us very thankful for the generous portion sizes.  It was the Keeper Team’s favorite dish of all!

Ravioli/Dumpling of Oxtail with Reduction Demi-Glace

The next dish would have been a perfect vegetarian option without the Baby Lamb Roll.  The colorful fresh vegetables were so vibrant on our eyes and on our palates.  For those meat lovers among us, the Baby Lamb Roll was a beautiful complement to these vegetables.

Purple Potato, Zucchini, Cherry Tomato, Broccoli Floret, Asparagus, Cauliflower, Baby Corn, Snow Pea with Baby Lamb Roll

Finally, for our sweet moment, we were presented with White Chocolate Cream, Raspberry Sorbet, Iced Lychee Drink, Rose Marmalade and Coriander Pesto. Very different and interesting flavor combinations.

White Chocolate Cream, Raspberry Sorbet, Iced Lychee Drink, Rose Marmalade and Coriander Pesto

Overall, Arola was a great start to learning about flavors and cooking techniques that we were hoping to see again as the week progressed in Barcelona.

Arola – Hotel Arts

Marina, 19-21 08005 Barcelona

Tel. 93 483 80 90

Info@arola-arts.com

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Our last day made us sad; we didn’t want to leave Piedmont.  Where did we go for our last morning coffee and pastry? Barolo of course.  While so close to the fresh pasta shop that had been closed for several days in Barolo, we zipped by to find it finally open.  It was interesting to see that the pastamaker’s shop did not have as many different types of his own pastas as there were in the small pasticceria in the nearby town of La Morra!

It was time to go back to the Scavinos in Castiglione Falletto for a tour and tasting with winemaker Elisa Scavino and Director of Marketing, Weston Howard.  We tasted 2005 Carobric, Cannubi, Bric del Fiasc, and Bricco Ambrogio, along with a 2003 Rocche dell’Annunziata.  Then we tasted a vertical of Bric del Fiasc  2006, 2007, and 2008 with 2005 for comparison.  Elisa then offered a blind tasting of 2008 Bricco Ambrogio that had been aged with three different fermentation methods in casks  – one as fermented in old time casks, one in new casks for 7 days and then another in new casks for 23 days! What an interesting comparison.

Our group then went for lunch in the Alta Langa at Trattoria La Coccinella in Serravalle Langhe.

Trattoria La Coccinella

What a wonderful place with three brothers, Alessandro, Massimo, and Tiziano, who run the restaurant.

Brothers

– one manages the front of the house, one oversees service, and one is the Chef!   The food was very good and offered some different types of food than what we had been served during the week so far.  They use fresh seasonal local products, complemented by a large, well-versed wine list.   We had an antipasto and then 5 different courses, with our favorites being a Veal Carne Cruda with White Truffles, 

Veal Carne Cruda with White Truffles

a Porcini Pasta, 

Porcini Pasta

and a Pork Tenderloin with Pumpkin Sauce.

Pork with BBQ Sauce

The last dish even reminded us of the creation by Chef Martin Weaver, winner of 2009 Chefs Under Fire as selected by Chef Kent Rathbun.

And we of course had to wrap up the meal with several amazing desserts!

Something special for you devoted Keeper followers; we saved the best for last. We ate our weight through Piedmont in Vitello Tonnato, so we want to share the recipe we brought back jotted down on a note pad straight from Italy to you. The recipe isn’t quite as refined as our typical Keeper cookbook recipes, so when you try it, let us know what you did differently than the recipe and how it worked best.  Ciao!

Vitello Tonnato

(Serves 8-10)

800 gm lean veal, well tied into a roll, 1 medium onion, 1 carrot, 1 celery stalk, 1 clove garlic, 1 bay leaf, parsley (?), 2 “glasses” dry white wine

Sauce

2 egg yolks, 250 cc olive oil, ½ lemon, juiced, 100 gm tuna, 2 tablespoons washed and salted capers

Vitello Tonnato

Put onion, carrot, celery, garlic, bay leaf, salt, and wine in pot. Heat to boil. Put meat in a braising pot. Bring to a boil for 90 minutes. Cool to room temp. Slice thin for serving & sauce.

Sauce

Prepare mayonnaise with egg & oil & lemon. Chop tuna & capers. Make into paste. Mix tuna and caper paste into mayonnaise.

Serve mayo on sliced meat and garnish with parsley.

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As we walked the streets of Charleston to get to McCrady’s, we approached the awning on the main street of East Bay calling us to our destination.  Little did we know that we would take the next alleyway to be able to enter – we felt an adventure ahead.

We were presented with bread that could be eaten with either fresh olive oil or salted butter.  We knew to take only a small bite of each so we would not be too full for the tasting menu.  We also perused the wine list and found some nice selections to complement the food we anticipated.

The adventure began when Chef Sean Brock appeared at our table to describe the first course as he zested fresh orange peel onto our dish.  This dish was impressive and thought-provoking – Chef Brock explained that it was inspired by a special citrus-based cocktail that he had once enjoyed. He pointed out that the crab was caught locally by a good friend, with the crab being finely shredded and formed into a disk as the base of the dish. This was topped with a very thin disk of soft (not flaky) coconut. The next layer provided the unique toppings of a frozen sour mix, some pickled under-ripe mango, and tiny cilantro blooms. The cold temperature and texture of the frozen sour mix made the crab “POP” when you ate a bite. What a way to start.

Stone Crab, Orange, Coconut, Frozen Sour Mix

The second dish featured a piece of local grouper. As the Chef presented this dish to us, he pointed to the next table of guests, noting that the fisherman who caught this grouper and delivered it to him, was dining at that very table. Chef explained that this dish had a Japanese influence. The base of the dish was pressed cucumber from his farm that had been soaked in yuzu juice. There was also a piece of nori, and a small dollop of Hon Dashi used to add a zip of flavor. The courgettes (zucchini) were preserved, and the grouper was perfectly pan seared. The real surprise was the bonito foam, which Chef served this tableside to finish the dish.

Grouper with Cucumber, Courgettes, and Bonito (before & after Bonito Foam)

This next dish confirmed our beginning thoughts that this chef is highly innovative and playful with food. The base was a “panna cotta” of sweet onions and artichokes. The chef later explained that they used a food gel so that it wouldn’t melt when they torched the top of the sweet onion/artichoke disk. This was topped with steamed lobster claws and then topped with the perfectly cooked, lightly-crusted, softly-textured sweetbread. The chef drizzled a sauce reduction to allow other playful taste combinations.

Lobster Claws, Sweetbreads, Sweet Onions and Artichokes

The next dish featured Pork Belly which had been sous vide for 20 hours and creatively combined with a rare variety of farro grown by Chef at his farm. The interesting twist on the dish was the pine flavor.

Pork Belly, Farro, Pine, Green Garlic, and Pickled Ramps

The beef in this next dish melted in your mouth like butter. The “marrow-stuffed potato puff” was perfectly cooked and paired well with the beef.

Beef, Crusted in Mushrooms, Potato, Marrow, and Onion

We only expected one dessert, but were surprised with a second dessert to commemorate a Keeper Team anniversary. The Chef and his staff did not miss a beat!

"Banana Puddin"

Chocolate, Hazelnut, Chewy Caramel and Malt

Chef Sean Brock

Chef Brock has an infectious smile and playful attitude about food and dining, making his guests feel inspired and rejuvenated. He told us that his mantra is to “Stay young – don’t lose the feeling”. The feeling of our experience with Chef Brock reminded us of a favorite childhood game, Red Rover. In this game, you want the strongest on your team to hold up your line. Chef Sean Brock is a first pick on the Keeper Team of Culinary professionals. After such a memorable evening, we look forward to the chance to play again with Chef Brock’s creations.

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Phone: 03-80-22-30-22

Cuisine: French

Price: Main courses 15€-28€ ($22-$41); fixed-price menu 20€ ($29)

Hours: Monday – Tuesday & Thursday – Friday noon-1:30pm & 7:30-9

Reservation: Recommended

Credit Cards Accepted: MC, V

As we make our plans to visit Burgundy, one of our first things that we want to know is whether Ma Cuisine will be open for us to dine.  The restaurant has varied days of operation, usually opening on average 4 days per week.  It is a MUST on our list, and we always look forward to the food and wine that Fabienne and Pierre will offer us, not to mention their smiling faces and warm welcome.

Ma Cuisine Sign

If dining at lunch, the lunch board usually has a 3 course prix fixe menu, made with seasonal ingredients.

Ma Cuisine Lunch Menu

If dining at night, the dinner board has a more extensive menu to offer, both menus written entirely in French.

Ma Cuisine Dinner Menu

All tables have fresh olives, cornichons, mustard, and bread as a starter.

Black Olives

Cornichons

Bread

On our most recent dinner, we enjoyed the fresh melon with prosciutto – a group favorite! In fact, Chef David Bull has shared his version of this staple appetizer with Port Salut Cheese and a Vanilla Muscato Gastrique, which is often prepared for guests of the Keeper Kitchen.

Ma Cuisine Fresh Melon with Prosciutto

We eyed a dish we hadn’t yet tried, the escargots, and they were fabulous.  The texture of the snails was impeccable and you’ll notice that the sauce they were cooked in resulted in us savoring every last drop as a dipping sauce for our baguette.

12 Escargots Traditionnels

12 Escargots Traditionnels (After)

Whenever we see the tuna tartare offered on the menu, we cannot resist and again, we were glad to have ordered it.

Tartare de Thon Frais

The Jambon Persille (Jellied Ham with Parsley) is a local dish that we love to try as it is made differently by many chefs.  Fabienne’s creation of this local special is excellent.

Jambon Persille Maison

For our entrees, we tried roasted chicken, pigeon, and duck breast.  All were prepared with perfection and each plate was near spotless before we allowed the server to take them away.

Poulet Roti

Pigeon Roti (Before and After)

Margret de Canard Roti

We were so glad that Ma Cuisine was open during our recent trip.  Combining the well-prepared dishes with selections from Pierre’s beautifully selected wine list provided the setting for another memorable Ma Cusine meal.  Thank you Fabienne and Pierre.

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1. Paris, Pierre Gagnaire 1996
2. Paris, Gaya rive gauche 2005
3. London, Sketch 2002
4. Tokyo, Pierre Gagnaire a Tokyo 2005
5. Hong Kong, Pierre a Hong Kong 2008
6. Dubai, Reflets by Pierre Gagnaire 2008
7. Seoul, Pierre Gagnaire a Seoul 2008
8. Las Vegas, Twist by Pierre Gagnaire 2009
9. Moscow, Les Menus par Pierre Gagnaire 2010

He has been noted as a pioneer of molecular gastronomy and on the forefront of the fusion movement.   S. Pellegrino rates his flagship as number 13 on the World’s 50 Best Restaurants. The Keeper Team has enjoyed their fair share of the top 50, including
#6 Alinea
#8 Daniel
#10 Per Se – Keeper Review
#15 Le Bernardin – Keeper Review
#26 Momofuku Ssam Bar – Keeper Review
#32 The French Laundry
#44 La Maison Triosgros
#45 wd~50
#50 Eleven Madison Park – Keeper Review, to name a few.   So, to see that Gagnaire’s flagship restaurant drop six spots this year is perplexing to our team.

Enough background information – let the Pierre Gagnaire spectacle begin!  We are presented the menu and it looks so simple and elegant, imagining that the meal will be the same, very classic French.

Pierre Gagnaire Menu

As we open to see what is in store for our Chef’s Tasting Menu, we are swept into another world, realizing that we are about to embark on an untouchable food adventure.

Pierre Gagnaire Menu

Could this be possible?  And before even our first course, we enjoy a visit from Chef Pierre, who has come out of the kitchen to make sure his guests are enjoying the show! (Sorry for the blur…We get a little shaky at Celebrity sightings!)

Chef Pierre Gagnaire

The table setting even have surprises. We expected glorious French butter, but what would this whimsical lid uncover?

Butter

We ask our server and learn that our second butter option is Saffron Butter.

Saffron Butter

Three breads to go with the butters come next.  The Seaweed bread is so unique and glorious.

Assorted Breads, Cereal, Milk & Seaweed

Our attentive waitstaff present us with the Amuse Bouche.  Imagine starting with not one, but 8 different amuse bouche to enjoy.  Here they are!

Watermelon with Strawberry Reduction

Cracker with Purple Potatoes Puree & Hazelnut Topped Surprise

Sticks in Thyme Infused Olive Oil and Tuna Puree/Blackberry Savory Macaroons

Two Savory Canapes

We could feel our taste buds applauding and beginning to move forward in their seats in anticipation of what was ahead.  As the servers present the first course, they spend the time to explain the many elements that are combined to create this dish.  Chef makes the cod fish seem like royalty.  He selects the “heart” of the cod and prepares it ever so lightly to show off the beauty of his selection.  He then uses his mastery with other elements of rhubarb, pomegranate, grapefruit, nettlefish, cucumber….  The dish shows us the Chef’s intellectual approach to cooking, compared with his ability to write prose with his food by blending multiple unexpected ingredients in one dish.  We are often suspect of a chef using too many ingredients in one dish.  But, in this case, Gagnaire shows his incredible amount of culinary flexibility.

Cuddlefish, Cockle & Shellfish Bed Marinated in a Rhubarb Water with Pomegranates; Grapefruit Liebig, Green Beans & Crunchy Cucumber from the Garden, Filet (Heart) of Cod with Nettlefish Compote

We thought the previous dish was tasty and then the server presents a dish called Velvety Turner.  We didn’t care why or how it got its name, as our taste buds just about jump out of their seats to try this dish.  Wow, hats off to the Chef.  Chanterelle mushroom and cool almond sauce gently glide like a ballerina all the way down our palette, followed by a prima donna performance in the mint and sugar snap pea ice cream.

Velvety Turner Zucchini Flower Blossom Stuffed with Apricot, Chanterelles in a Mushroom and Cool Almond Sauce; Agastache (Mint and Sugar Snap Pea) Ice Cream

The next course includes three separate dishes that can each easily stand on their own, but were so interesting as a trio.

Garden Pea Soup, Fava Bean and Parma (Fevettes & Culatello); Parmesan Quenelle, Cramone Mustard

Garden Pea Soup, Fava Bean and Parma (Fevettes & Culatello); Parmesan Quenelle, Cramone Mustard

Crimson Taggiasche Olive & Caper la Nicchia Ravioli; Tomato Marmalade

Foie Gras over Melon Tuile, Eggplant & Soft Cabbage

All Three Together as One Course

Next is lobster, baby langoustine in an airy, perfectly textured pouch, with a lobster mousse martini on the side – now we are really dancing!

Blue Lobster Aiguillettes with Basil Cuttlefish Veil, Baby Langoustine with Pepper & Sauteed Little Squid

Lobster Mousse Topped with Seabeans Topped with Lobster Terrine

Lobster Mousse Topped with Seabeans Topped with Lobster Terrine

How much more can our taste buds handle?  Of course, the chef tempts us with a white summer truffle dish.

Mascarpone Souffle Pancake; Kabu Turnip, Young Leeks and Spinach Fondue; White Summer Truffles Slices & a Salt Crunch

Mascarpone Souffle Pancake; Kabu Turnip, Young Leeks and Spinach Fondue; White Summer Truffles Slices & a Salt Crunch

Finally, before the cheese and dessert courses, we are served a perfectly prepared oriental spiced lamb dish complemented with a silver box of red onion petals to garnish as we please.

Red Onion Petal with Gingerbread

Mousseron Mushrooms, Rice and Stomach Organ with Coriander

Leg of Lamb Oriental; Mousseron Mushrooms, Rice and Stomach Organ with Coriander

Now, it’s time for the cheese.  Chef Pierre, in his creative, unconventional style, did not roll a cheese cart to our table.  Instead, he offers three, interestingly prepared cheeses.

Ewe Cheese Corse with Breadcrumbs of Chestnut, Strawberry Tree’s Honey & Dry Tomatoes with Sage

Ring Vic-bilh Cheese, Hibiscus Jelly with Gooseberry

Bleu des Causses Cheese, Eglantine (rose flower) Marmalade; Date Leaf Water with Beer

The server then announces that our 12 desserts are on their way.  We are certain that the server has misspoken, or our culinary inebriation has fogged our hearing…did he say 12??  Sure enough, 12 desserts soon arrive – Thank goodness some of them are bite-sized.

Whipped Cream on Peach Puree with Rhubarb Strips & Tasty Nibbles

Coffee Ice Cream with Cherries

Strawberries Meringue & Strawberry Mousse with Fresh Strawberries

Baby Strawberries with Tuille & Crème Fraiche

Chocolate with Hazelnuts & Chocolate Sauce

This show gets a standing ovation from us, and we all agree that an encore would be welcomed.  Chef Pierre Gagnaire prepared a most intricate, mind boggling, detailed, complexly creative, elevated,  extraordinary meal for our group.  Just like a Cirque de Soleil performance, Chef kept us excited to see what would come next – when we thought we had seen it all, we were surprised with something even more grand.  Just saying we were impressed doesn’t do Chef Pierre Gagnaire justice. We were in awe of this Chef’s culinary approach.

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**CHEFS UNDER FIRE CHALLENGE: Until Friday July 23, correctly translate one sentence of this post from French to English in the comments section and we will email you a code for a FREE ENTRY to Chefs Under Fire 2010!  Each comment must translate a different sentence.  Give it a shot!  (Here’s a tip – Google Translate is pretty helpful!)

Don’t know what CUF is? Learn more at www.ChefsUnderFire2010.com.

Les créations extremes avec gout et texture, les combinaisons de nourriture avec des présentations étonnantes, planning incroyable et execution du service de nourriture-Quel spectacle nous attend? Un spectacle de nourriture par le chef Pierre Gagnaire a son premier restaurant a Paris. Le chef Pierre possède neuf restaurants dans les villes les plus célèbres du monde:

1. Paris, Pierre Gagnaire 1996
2. Paris, Gaya rive gauche 2005
3. London, Sketch 2002
4. Tokyo, Pierre Gagnaire a Tokyo 2005
5. Hong Kong, Pierre a Hong Kong 2006
6. Dubai, Reflets by Pierre Gagnaire 2008
7. Seoul, Pierre Gagnaire a Seoul 2008
8. Las Vegas, Twist by Pierre Gagnaire 2009
9. Moscow, Les Menus par Pierre Gagnaire 2010

Il a été un pionner de la cuisine moléculaire et au premier rang du mouvement de fusion.  S. Pellegrino a évalué son vaisseau comme numéro 13 des 50 meilleurs restaurants du monde. L’équipe de Keeper a mangé dans beaucoups de restaurants du top 50 inclus

#6 Alinea
#8 Daniel
#10 Per Se – Keeper Review
#15 Le Bernardin – Keeper Review
#26 Momofuku Ssam Bar – Keeper Review
#32 The French Laundry
#44 La Masion Triosgros
#45 wd~50
#50 Eleven Madison Park – Keeper Review, pour en nommer certain. Donc, pour voir le restaurant de Pierre Gagnaire baisser cette annee de six place est incroyable pour notre equipe.

Bien, assez pour les informations de base – laissez le spectacle de Pierre Gagnaire commencer! Nous présentons le menu et il parait si simple et elegant, imaginant que le repas va être le même, tipiquement francais.

Menu de Pierre Gagnaire

Quand nous ouvrons pour voir ce que le magasin du chef nous propose , nous sommes transportés dans un autre monde, réalisant que nous sommes  en train d’embarquez  dans une nouvelle aventure culinaire.

Menu de Pierre Gagnaire

Est cepossible? Et avant même que  nous commencions, nous voyons le chef Pierre sortir de sa cuisine pour etre sure que ses invites apprécient le spectacle. (Désolé pour  le  flou nous devenons un peu chancelant en apercevant des célébrités!)

La table présente des surprises. Nous nous attendons au glorieux beurre francais, mais qu’est ce que cette étrange boite  aux points rouges recouvre?

Beurres

Nous avons demandé au serveur et appris que notre second beurre est un beurre au safran.

Beurre au Safran

Trois pains pour allez avec le beurre arrivent ensuite. Le pain aux algues  est unique et glorieux.

Pains assortis, Cereales, Pain au lait & Algues

Le personnel attentif nous  présente les amuse bouche. Imaginez commencer avec pas un, mais huit differents amuse bouche.   Les voila.

Pasteque avec Reduction de Fraises

Cracker avec Puree de Pommes de Terre Violette & Noisette Surprise Emince

Baton de Thym Infuse Dans de l'huile d'olive et une Purée de Thon/Macarons de Mures Savoureuses

Deux Canapes Savoureux

Nous pourions sentir nos papilles gustatives applaudire et commencer de bouger de leurs sieges en anticipant la suite. Comme les serveurs présentent l’entrée, ils passent du temps a expliquer les nombreux éléments combines pour créer ce plat. Le chef   fait du cabillaud royal. Il selectionne le “Coeur” du cabillaud et le prepare si légérement pour monter la beauté de sa selection. Ensuite il utilise sa maitrise avec les autres éléments qui sont la rhubarbe,la grenade, le pamplemousse, nettlefish, les concombres. Ce plat montre l’inteligence du chef pour la cuisine, comparé avec sa capacité de faire de la prose avec ses ingredients innatendus et multiples dans un plat. Nous somme souvent suspect d’un chef qui utilise trop d’ingrédients dans un plat. Mais dans ce cas le chef montre son incroyable  fléxibilité culinaire.

Couteaux, Coques et Bouchots Maceres dans Une Eau de Rhubarbe Aux Grenades Liebig de Pamplemousse, Haricots Verts et Comcombres Croquants du Jardin Coeur de Cabillaud á la Nacre Enrobé d’ortie

Nous avons pensé que le plat précédent était savoureux et puis le serveur présente un plat appelé velouté Turner. Nous ne nous sommes pas souciés pourquoi ou comment il a obtenu ce nom, comme nos papille gustative sautent de leurs sièges pour gouter ce plat. Wow, bravo au chef. Les girolles et amandes fraiches sont comme une ballerine tout en bas notre palais suivi par une performance de l’agastache.

Velouté Turner : Fleur de Courgette á l’abricot, Girolles Boutons et Amandes Fraiches; Crème Glacée á l’agastache

Le plat suivant inclu trois plats séparés indépendants mais aussi interessant q’un trio.

Soupe de Petits Pois, Fevettes et Culatello, Quenelle de Parmesan, Moutarde de Cramone

Soupe de Petits Pois, Fevettes et Culatello; Quenelle de Parmesan, Moutarde de Cramone

Raviole Pourpre d'olive Taggiasche et Capra la Nicchi; Crunchy de Main de Bouddha

Foie de Canard Roti/Laque; Fraicheur de Melon, Aubergine et Chou Tendre

Le Trio Servi Ensemble Comme un Meme Plat

Le plat suivant est du homard, des petites langoustines, la poche parfaitement texturée avec un martini de homard sur le coté-maintenant nous dansons vraiment!

Aiguillettes de Homard Bleu avec du Basilic, Gambas de Palamos au Piment et Poele de Petits Encornets

Cremeux d'araignee de Mer Knodel Marin et Salicornes

Cremeux d'araignee de Mer Knodel Marin et Salicornes

Combien de plats pouvons nous encore manger? Bien sur, le chef nous tente avec un plat de truffles blanches d’été.

Galettes Souflees a la Mascarpone; Navet Kabu, Jeunes Poireaux et Fondu d'epinard; Salade de Truffes Blanches d'ete a la Croque au Sel

Galettes Souflees a la Mascarpone; Navet Kabu, Jeunes Poireaux et Fondu d'epinard; Salade de Truffes Blanches d'ete a la Croque au Sel

Finalement, avant le fromage et les desserts,nous est  servis un plat d’agneau oriental épicé parfaitement préparé.

Petale d'oignon Rouge au Pain d'epice

Gigot d'agneau de Lait a l'orientale; Moousseron, Riz et Panse a la Coriandre

Gigot d'agneau de Lait a l'orientale; Moousseron, Riz et Panse a la Coriandre

Maintenant, c’est l’heure du fromage. Le chef Pierre, dans sa créativité, son style inconventionnel, n’a pas roulé un plateau de fromage jusqu’a notre table. Au lieu de cela, il nous offre trois fromages préparés de facon intérressante.

Tome de Brebis Corse Cendree d'une Chapelure de Chataigne, Miel d'arbousier et Tome Seche a la Sauge

Anneau de Vic-bihl, Gelee d'hibiscus aux Groseilles

Bleu des Causses, Confiture d'eglantine; Feuille de Datte Arrose de Biere

Le serveur annonce alors que nos 12 desserts sont sur le point d’être servis.

Crème Fouettee Sur Puree de Peche avec Bande de Rhubarbe et 6 Pieces de Desserts Individuels

Glace au Cafe et Cerises

Meringue aux Fraises et Mousse de Fraises avec des Fraises Fraiches

Petites Fraises avec Tuille et Creme Fraiche

Chocolat avec Noisettes et Sauce au Chocolat

Ce spectacle mérite une ovation de notre part et nous reconnaisons qu’un bis serait le bienvenu. Chef Pierre Gagnaire a préparé un repas extraordinaire, complexe, renversant, créatif  élevé pour notre groupe. Juste comme un performance du Cirque du Soleil. Le chef nous laisse excité de voir ce qui viendra ensuite-quand nous pensions avoir tout vu, Nous avons été surprise par quelque chose d’encore plus grand. L’énonciation que nous avons été impressionné ne fait pas honneur au chef Pierre Gagnaire. Nous étions dans la crainte de l’approche culinaire de ce chef.

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Kai Jiru - Atlantic mussels, heirloom tomato water, basil blossom, celery

After reining our photographer back down to Earth, we were WOWed with a dish called Koviche, composed of fresh day boat scallop over tomatillos, kalamata olive powder, black lime salt, and a corn flake tuille.  The scallops were perfect, and they had a sweetness that paired well with the tomatillos, which were tart but not bitter.  Our server suggested that we use the tuille as a chip under the layers of scallop and tomatillo, and yes that was a hit!

Koviche, fresh day boat scallops, tomatillos, kalamata olive powder, black lime salt, corn flake tuille

Avocado Sushi Pieces with Yuzu kosho and tamari

Hiramasa Yaki - seared yellow tail amberjack, fennel, fuji apple

Shime Saba -cured Norwegian mackerel, tomato, truffle, basil

Surprise from Chef COLE – Grapefruit sorbet with a fine dice of avocado and asian pear, candied fennel chip – YUMMY

Grapefruit Sorbet with a fine dice of avocado and asian pear, candied fennel chip

Usagi Yaki - crispy rabbit terrine, quail egg, pear mostarda, sweet pea

Usagi Yaki - crispy rabbit terrine, quail egg, pear mostarda, sweet pea

Nasu Japanese Eggplant, sumiso (on left); Gyutan Grilled Beef Tongue, fish caramel, maldon salt (on right)

Chicken Karaage - Fried half cornish game hen, sansho pepper, lemon

Oyster Mushroom Nabe – oyster mushroom, rice, egg, bonito flakes, parsley

Bacon Sen - Berkshire pork belly, fried green apple puree, fugi apple kimchee

Uni Sushi

Sweet Corn Sorbet, Polenta Custard, Caramel Salt, Lemon

Chevre Fondant Tomato Sorbet, sicilian pistachio croquant

Chef Paul Qui & Crew

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Chef Name: Chef Jean Georges Vongerichten

Type of Meal: Dinner

What We Ordered:

abc kitchen menu

Fresh Radishes Roasted Turnips, Honey-Thyme Marinade

Roasted Portabellas with Celery Leaves

Roasted Turnips, Honey-Thyme Marinade

Peekytoe Crab Toast

Pear and Apple Salad, Endive & Creamy Blue Cheese Dressing

Mackerel Sashimi Marinated with Ginger

Sautéed Pork Terrine with Arugula & Sherry Vinaigrette

Roast Carrot & Avocado Salad, Crunchy Seeds, Sour Cream & Citrus

Whole Wheat Bigoli, Berkshire Pork Ragu

Sautéed Arctic Char, Sweet-Garlic Crumbs & Romanesco Cauliflower

Grilled Pork Loin, Apple-Meyer Lemon Puree & Swiss Chard

Kasha & Bowtie Pasta, Veal Meatballs

Doughnuts with Blood Orange Marmalade

Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow

We are breaking away from our typical NYC restaurant review format for this one because our experience at ABC Kitchen was not a pleasant one.  The service was appalling, and the food was uninspired. This may seem like a harsh review, so let us explain what constitutes a poor and disappointing dining experience for us….

On this evening, the Keeper Team of diners consisted of four people.  We all ordered our dining selections at the same time.  Our first course was served to our table, and only three of the four dishes were delivered. The server told us they would “be right back” with the missing dish, but offered no reason or apology.  This immediately changed the ambiance of our meal. While three of us sat there with our dishes in front of us, the one with nothing insisted that we eat.  We all uncomfortably obliged assuming the server would return any second.  Nearly ten minutes later (that’s not an exaggeration and is a VERY long time in such a situation) the server finally delivered the missing dish, again with no apology or explanation.

For our next course, one of us was served a dish that was not ordered.  While we did mention it to the server, we decided to just keep it after experiencing such poor treatment on the first course – not being able to predict how long it would take to present the correct dish and if it would be of decent quality.  At the end of our meal, we were not offered compensation, reason, or apology for the unacceptable service we received.  Having dined at a Jean-Georges restaurant before, we expected more.  We do understand that this is a hip, young, contemporary, and less expensive restaurant theme; however, there was definitely a disconnect between the back end and front end of the house that night, and our experience significantly suffered as a result.  There would have to be a compelling reason for us to return to ABC Kitchen (which we cannot imagine), even with the recent surprisingly generous review from the NY Times. There are so many more impressive alternatives in NYC for us to spend our dollars.

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344 West 11^th Street

New York, NY 10014

ph:212.352.2300

Chef Name: Kurt Gutenbrunner

Type of Meal: Brunch

What we Ordered: Download the Menu

Breakfast Breads Market Greens, Radishes, Pumpkin Seed Oil

Spätzle, Braised Rabbit, Wild Mushrooms, Tarragon

Hungarian Beef Goulash, Fresh Herb Spatzle

GET THE BEEF GOULASH RECIPE HERE

Wiener Schnitzel, Potato-Cucumber Salad, Lingonberries

Steak Rösti, Spiegelei, Fava Beans

Salzburger Nockerl

Thanks also to a talented New York sommelier and our good friend Jordan Salcito, we enjoyed a surprisingly delectable brunch at Wallse.

Favorite Dish: We started with the breakfast breads which were such a treat and really fantastic, especially with a good cup of java.  Our overall favorite dish was the Hungarian Beef Goulash with Fresh Herb Spätzle.  It was the texture and taste of the spätzel with the spices used in the goulash that made us want a second serving!  Since demonstrating the Beef Goulash on Good Day New York, this dish has become a pretty popular dish from Chef Gutenbrunner, but it was a special treat to get to enjoy it with the Fresh Herb Spätzle as well.

Other Highlights: One of the highlights was getting started with the Market Greens, Radishes, and Pumpkin Seed Oil beacuse it was so simple and fresh.  It was a nice way to ease us into the heavy dishes we had ahead.  Also, it’s always nice to be able to recreate some restaurant dishes at home for yourself or others. Chef Gutenbrunner is nice enough to share several of his menu item recipes on the Wallse website.  Below you can find the recipe for the Salzburger Nockerl – we haven’t tried this one in the Keeper Kitchen yet, but it sure sounds simple enough to try it out soon and trust us, if it is anything like the restaurant version, it’s worth it!

Salzburger Nockerl

INGREDIENTS:

• 1 Lemon
• 1 pint Raspberries
• Soft butter and sugar
• Large platter
• 10 Egg whites
• 4oz Sugar
• 4 Yolks
• 2oz All purpose flour

Pre-heat oven to 380F

DIRECTIONS:

1. Brush your platter with butter and then sprinkle sugar on top, so it covers the plate except for the edges.

2. Then mix raspberries with lemon juice and put them in the center of your buttered platter.

3. Start to whip egg whites, when they get a little foamy, slowly add the sugar and finish whipping until stiff peaks.

4. Take meringue out of mixing machine and carefully fold in yolks followed by the flour. Use a rubber spatula. Also be careful not to mix too much so you don’t lose too much volume.

5. Then, scoop three quenelles of batter next to each other – on top of raspberries.

6. Put it in the oven for about 12 min – or until golden brown at 390F.

7. Serve as soon as it comes out, with powder sugar on top. It will be soft still in the center.

Ultimate Question – would you go back if you lived in NYC and often?: We would absolutely go back, the service, presentation, and flavors in the dishes were all fantastic. We would love to see if they could repeat this awesome experience of good food and great service.  We’d also be interested to try Wallse for a different meal since they are open for lunch and dinner as well.

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11 Madison Avenue New York, NY 10010

ph: 212.889.0905

Chef Name: Daniel Humm

Type of Meal: Lunch

What we Ordered: See the Menu (Menu changes seasonally)

Assorted Breads

Cheese Gougéres

Amuse Bouche

Butternut Squash Velouté with Hawaiian Blue Prawns and Maitake Mushrooms

Composition of Spring Vegetables with Market Lettuce and Almond

Big Eye Tuna Tartare with Radish, Yuzu, and Sesame

Radicchio Tardivo with Buffalo Mozzarella, Basil, and Champagne Mango

Balik Salmon with Pommes Dauphine, Frisee and Creme Fraiche

St. Canut Farm Cochon de Lait with Rhubarb, Spring Onion and Ice Wine Vinegar

Colorado Lamb with Artichoke Barigoule, Taggiasca Olives and Piquillo Peppers

Fregola Sarda with Veal Sweetbreads, Hedgehog Mushrooms and Fine Herbs

Spaetzle with Niman Ranch Pork Belly, Pommery Mustard and Spinach

Assorted Macaroons (Before)

Assorted Macaroons (After)

About three weeks after the Keeper Team dined at 11 Madison Park Chef Daniel Humm was deservingly awarded James Beard Best Chef: New York City; however, we knew long before of Daniel Humm’s talent.

What we Drank: We chose a lovely German Wine by Donhoff for our White and a beautiful Chambolle  from Domaine Amiot-Servelle for our red.

Favorite Dish: This is really hard, because each time we tasted a dish we felt like it was the best.  So, if we must pick only one, it would have to be the Cochon de Lait.  Cochon de Lait essentially translates to “Pig in Milk” and is a common Cajun dish requiring that a pig roast for sometimes up to 12 hours.  Having experienced first-hand South Louisiana Cochon de Lait  all day feasts, we were ready and armed with our critical tastebuds, but again Chef Humm won the battle against our palettes.  Chef Humm finessed this traditional dish with his own touch, preparing the pig in three different ways, and we found nothing but praise for all three.

Least Favorite Dish: Nada! It truly was all outstanding.

Other Highlights: The ambience of the room combined with the outstanding service we received from the moment we entered the front door until the moment we left makes 11 Madison Park a total team staff effort from the back of the house to the front of the house.  Another highlight and something we’ve never seen before was that we noticed a staff member off to the side ironing a white tablecloth with an antique non-electric clothes iron. This was thoroughly impressive and our group marveled at this and the attention to detail that 11 Madison Park displays.

Ultimate Question – would you go back if you lived in NYC and often?: Absolutely.

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