What I Ate: October 13, 2010 (Le Bernardin)

Dinner: Le Bernardin (155 W 51st St, New York, NY‎ - (212) 554-1515‎). We ordered the eight course Chef's tasting menu (six savory courses and two sweet courses). During our lobster course, Chef Michael Laiskonis (2004 Bon Appetit Pastry Chef of the Year and 2007 James Beard Outstanding Pastry Chef) came out to greet us. Chef Laiskonis had also been interviewed for Jeff Potter's Cooking For Geeks and contributed a couple recipes (Caramelized White Chocolate and Beurre Noisette Ice Cream). He said he was going to send out a few additional desserts in lieu of the two planned on the Chef's Tasting Menu. By the end of the evening we had eaten 6 savory dishes (plus a marvelous amuse bouche that could easily have counted as a dish) and 8 desserts. When the petit fours came out (seven more sweet bites), we had to have those packed to go.

None of the courses had any execution problems. Service was impeccable. If there is a restaurant equivalent of a "perfect game", then tonight's dinner at Le Bernardin would be such an example. However, we did feel that we would have prefered a menu with more variety (perhaps some proteins from the land and some vegetables), but we can't fault Le Bernardin for that since they are focused on French seafood. Normally, I take a lot of notes (it's easy to do so because both Tina and I are detailed oriented and quite picky when it comes to food), but tonight, I didn't know what to write except a few notes on texture, flavor, and words like "perfect" or "excellent".

Amuse Bouche - A canape of butter poached shrimp, lemongrass foam, sweet potato puree

TUNA Smoked Yellowfin Tuna "Prosciutto"; Japanese Pickled Vegetables and Crispy Kombu

EGG - CAVIAR Poached Pastured Egg; Osetra Caviar, Marinière Broth and English Muffin

LANGOUSTINE Seared Langoustine; Mâche and Wild Mushroom Salad, Shaved Foie Gras, White Balsamic Vinaigrette

MONKFISH Pan Roasted Monkfish; Hon Shimeji Mushrooms, Turnip - Ginger Emulsion, Sake Broth

LOBSTER Baked Lobster; Pickled Golden Beet, Fennel and Citrus "a la Nage"

BLACK BASS Crispy Black Bass; Lup Cheong and Beansprout "Risotto", Mini Steamed Buns, Hoisin - Plum Jus

Several of the desserts were off menu:

Liquid Pear, gingerbread crumbs, sour cherry caviar

Creme Brulee of Parsnip with Browned Milk Solids

Roasted White Chocolate Pistachio Mousse

Yogurt Panna Cotta with Cinnamon Gelee and Candied Walnuts

Egg - Chocolate Pot de Creme, Maple Syrup, Salt

At this point, we had reached out tasting limits - the next three desserts we ate without fully experiencing and noticing the flavors and textures.

Black Sesame-Cherry - Black Sesame Panna Cotta and Pain De Genes, Sour Cherry Sphere, Shiso, Mandarin Sorbet and Yuzu Meringue

Hazelnut - Gianduja Cream, Oregon Hazelnuts, Honey, Banana, Brown Butter Ice Cream

Chocolate-Chicory - Dark Chocolate Cremeux, Cocoa Pain de Genes, "Burnt Orange Meringue", Chicory Ice Cream

Petit Fours (Pistachio, Ganache, Pate a Choix, Green apple/concord grape on white chocolate); Bon Bons (White chocolate filled with dark chocolate, dark chocolate filled with praline, and milk chocolate filled with caramel)