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#76 Orik

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Posted 15 October 2010 - 04:35 PM

Sure does. Last time we were there they served a wagyu beef dish (I think it was the same cut as Per Se serves) and separately a foie dish (not served) as part of a very good meal (I think we got at least 13 dishes although the menu is supposed to contain just ten). The squab and rice dish is stellar.

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#77 nuxvomica

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Posted 15 October 2010 - 06:36 PM

where else have you seen it? Ko, Mehtaphor, here, anywhere else?

(i may actually try the recipe from Alice Waters' cookbook. or just go straight for the Momo one :lol: )
“Eat me,’’ it says. “Eat me and die.’’ -- Jonathan Gold

Everything is always OK in the end. If it's not OK, then it's not the end.

#78 taion

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Posted 15 October 2010 - 07:14 PM

Haven't been to Mehtaphor but the dish at Degustation is very different from the one at Ko. The foie was much more an accent than a major part of the course. Unless I'm mis-remembering either the course or the description.

#79 Orik

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Posted 15 October 2010 - 07:19 PM

where else have you seen it? Ko, Mehtaphor, here, anywhere else?

(i may actually try the recipe from Alice Waters' cookbook. or just go straight for the Momo one :lol: )


On the piglet risotto at Club Chasse & Peche (someone else's picture):

http://farm4.static...._2765352169.jpg

sandwiches that are large and filling and do not contain tuna or prawns


#80 Wilfrid

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Posted 15 October 2010 - 07:44 PM

The dish was at Graffiti before it was at Mehtaphor - long time - and while the foie may or may not be frozen when it's shaved, it's served cool not chilled. Quite different from the Ko dish.

#81 AaronS

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Posted 15 October 2010 - 08:38 PM

WD-50 had a great shaved foid dish with malt for a while, but the foie was room temperature.

#82 alice

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Posted 19 October 2010 - 04:10 PM

This thread could use a little more love and food porn. A recent tasting looked like this:

Posted Image

I really like that everything is well-proportioned and you don't need to be rolled out of the restaurant even after 10+ plates of food. I could also probably eat a plate of those croquettes. My favorites include the scrambled egg with that slice of bacon sticking out of it, the salads (one with octopus and avocado, the other with strawberries and ricotta among other greens), and the beef dish with shaved foie in beef consomme. I am a bit indifferent about the fried sweetbreads and rabbit terrine. The dessert (which I think doesn't change much?) is a perfectly caramelized piece of fluffy bread over some grapefruit pieces. Ugh so so good.

#83 GG Mora

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Posted 19 October 2010 - 04:49 PM

This thread could use a little more love and food porn. A recent tasting looked like this:

Posted Image

I really like that everything is well-proportioned and you don't need to be rolled out of the restaurant even after 10+ plates of food. I could also probably eat a plate of those croquettes. My favorites include the scrambled egg with that slice of bacon sticking out of it, the salads (one with octopus and avocado, the other with strawberries and ricotta among other greens), and the beef dish with shaved foie in beef consomme. I am a bit indifferent about the fried sweetbreads and rabbit terrine. The dessert (which I think doesn't change much?) is a perfectly caramelized piece of fluffy bread over some grapefruit pieces. Ugh so so good.

Lovely lovely food photography. And a nice write-up as well.

#84 Suzanne F

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Posted 19 October 2010 - 06:23 PM

What GG said. Damn, alice, you're good. Where has taion been hiding you all this time? I mean, he's a charming dining companion, but you're . . . well . . . I'm sure you make a lovely couple. :D

I don't want to seem obsessed with this, but . . . -- Sneakeater, August 13, 2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#85 alice

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Posted 19 October 2010 - 06:31 PM

Hehehe, I've been hiding behind my very large camera. :ph43r:

#86 taion

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Posted 19 October 2010 - 08:54 PM

I read about how irresistible Sneakeater is to young foodie women, and was sort of afraid.

#87 nuxvomica

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Posted 20 October 2010 - 03:17 AM

great photos, alice!
“Eat me,’’ it says. “Eat me and die.’’ -- Jonathan Gold

Everything is always OK in the end. If it's not OK, then it's not the end.

#88 nuxvomica

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Posted 20 October 2010 - 03:24 AM

Haven't been to Mehtaphor but the dish at Degustation is very different from the one at Ko. The foie was much more an accent than a major part of the course. Unless I'm mis-remembering either the course or the description.

oh, i don't care how similar (or not) it is. i just love the idea of shaved foie. although it is possible that i'd prefer more rather than less on a plate :lol:

the idea of shaved foie over porky risotto, wow, rich rich RICH. Orik, did you try it?
“Eat me,’’ it says. “Eat me and die.’’ -- Jonathan Gold

Everything is always OK in the end. If it's not OK, then it's not the end.

#89 Orik

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Posted 14 March 2011 - 03:39 AM

Had a very good meal there tonight (all off the menu except a monkfish liver dish sent from the kitchen, eta: and a sardine dish, and "green eggs and ham"). There are a couple of Catalan recent hires and the cuisine continues its glacial evolution while maintaining a commitment to Umami. The wine list needs to be maintained to avoid the appearance that they're in trouble. It's one thing to run out of the 91 LdH Bosconia, but then serving a 2002 Clos de l'Obac when it's 1997 on the menu... still a selection indicative of great borderline mainstream taste.

sandwiches that are large and filling and do not contain tuna or prawns


#90 Anthony Bonner

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Posted 14 March 2011 - 01:51 PM

Had a very good meal there tonight (all off the menu except a monkfish liver dish sent from the kitchen, eta: and a sardine dish, and "green eggs and ham"). There are a couple of Catalan recent hires and the cuisine continues its glacial evolution while maintaining a commitment to Umami. The wine list needs to be maintained to avoid the appearance that they're in trouble. It's one thing to run out of the 91 LdH Bosconia, but then serving a 2002 Clos de l'Obac when it's 1997 on the menu... still a selection indicative of great borderline mainstream taste.


did you like the monkfish liver thing? I had it last week and only took one bite out of it. Sauce/Dressing was way too aggressive for my tates.

Everything else was really really excellent - tho I personally am not a big fan of the sous-vide short rib, but I can see reasonable people disagreeing - but I really hated that monkfish liver. The Sardine thing was the coca riff w/ a quail egg? loved that.
Why not mayo?