New York Michelin Experience (2)🌟

Third Course: Scallops 🦀 This dish was a stunner. Maine scallops, barely seared, came with caviar. It looked simple but was anything but. The flavors were complex, and the sauce seemed to have a hint of champagne. This was the perfect time for the red wine to make its appearance—a Barbaresco, which paired beautifully with the upcoming truffle and pigeon courses. Fourth Course: Turbot with Black Truffle 🐟 The turbot was served with black truffle and truffle sauce. I found the combination of truffle and fish a bit odd; the intense flavor of the truffle overshadowed the delicate seafood notes. The turbot itself was quite bland. Fifth Course: Pigeon 🦽 After the seafood, it was time for the meat course, and this was the star of the night. The pigeon was rich and gamey, a perfect match for the Barbaresco. I was initially worried that the Nebbiolo would be too tannic, but it paired beautifully with the wild flavors of the pigeon. They also served a side of mashed potatoes, which were truly exceptional—made with Robuchon’s recipe. Before dessert, they brought out a yogurt sorbet to cleanse the palate. Sixth Course: Citrus Sorbet 🍧 For dessert, I chose the citrus sorbet, which was a refreshing way to end the meal. It had tangy key lime pearls and various citrus fruits. It was the perfect light finish to a heavy meal. 🌟 The sommelier tonight was quite knowledgeable. He advised against pairing the Burgundy white with the foie gras, and he was right—it tasted metallic. His suggestions were spot-on and truly enhanced the dining experience. 🥂 #Michelin #NewYork 🗽