NY | A French Chef So Good, Even LV Wants to Collaborate

Menu options: $125 or$165 for 3 or 4 courses, or $230 for a 7-course fixed menu Mushroom Cappuccino The mushroom soup is transformed into a cappuccino foam, delicate as a cloud. Beneath lies a layer of sweet potato puree and Madeira sauce. The light, wine-infused aroma of the mushrooms, coupled with the savory flavors and the sweet, rich undertones of the potato puree, truly captivated my taste buds. 🍄☕️🌱🍠🍷🤤 Foie Gras The cold foie gras is rich and creamy, a classic pairing with the apple and pear compote. The apple cider molecular foam cuts through the richness perfectly. Spreading the foie gras on the pre-meal bread is absolutely divine. 🦆🍎🍐🍺🥖😍 Zebra Tomato Both green and red zebra tomatoes are peeled whole, reducing their hardness and offering a sweet and sour taste. The king crab meat is drizzled with a lemon vinaigrette, and the addition of a sesame crisp sandwiched in between creates a multi-dimensional texture. 🍅🦀🍋🥗🥟😋 Scallop The scallops are seared lightly on the surface, served over Swiss chard. They are drizzled with a ginger-scallion sauce and an anise-flavored yuzu sauce, a combination that my “Eastern palate” adores. Underneath are milky molecular bubbles, a fusion of Eastern and Western sauces that surprisingly complements and enhances the scallop’s natural milkiness and sweetness. 🦪🥬👨‍🍳🌶️🍃 Rabbit The rabbit leg is cooked sous-vide, low and slow, making it tender. However, the sauce made from mustard seeds and chanterelles didn’t penetrate the meat well. The rare doneness even brought out a gamy flavor, and the addition of red wine-braised pearl onions made it slightly bitter. 🐰🍷🔥😖🙁 Blue Prawns Caviar-topped blue shrimp with a brown rice tea crisp. One bite and the seafood and tea flavors explode like fireworks in your mouth. Combined with the molecular dill and scallion consommé at the bottom, the aroma is even more fragrant, though the taste is quite mild. 🦐🥚🍵🎆🥣 Duck The duck breast is paired with black cherry sauce and baby radishes, a very classic French dish. However, I prefer their confit duck. All the main courses were just okay for me. (No wonder he focuses on desserts at the LV cafe!) 🦆🍒🥕👍🍗😐 Litchi My 2nd favorite dessert of 2024! Lychee sorbet with raspberries might not seem special, but the combination, along with the rich rose fragrance, transports me back to my youth with its intense burst of flavor. There aren’t too many layers of taste, just an intense, yet refreshingly sweet, floral and fruity aroma that blows your mind. 🍡🍇🌹🧊👧 Warm Manjari Chocolate Tart Slightly bitter chocolate tart with vanilla ice cream. The base crisp is accompanied by caramelized hazelnut brittle and cocoa nibs. The contrast is well-executed, but the ice cream is too sweet. 🍫🍦🍬🥜😅 Soufflé Overheating caused the orange flavor to be too acidic. The soufflé is baked a bit too runny, mostly liquid underneath. I’m not sure if the chef intended this. 🍊🥧🔥😕🥵 Trio Dessert Bites The “old actors” (classic desserts) all taste the same, either too sweet or too sour. 🍰🍮😒👎 The $145 wine pairing includes Riesling with seafood and Pinot Noir with duck, both safe and classic choices for meal pairings. 🍷🍽️🦐🦆🍷 The chef is known for his molecular cuisine. Each bite is like unwrapping a surprise from a science experiment conducted by a mad scientist in his lab, constantly deconstructing and reconstructing ingredients. Perhaps that’s the charm of molecular gastronomy. 🧪👨‍🔬🎉🤔 Other aspects, such as service and ambiance, are excellent. The tables are well-spaced, providing a relatively quiet and private environment for conversation. 👨‍🚀👩‍🍳✨🪑 #NewYork #Michelin #FoodRecommendation