Sabayon of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.
We are lucky enough to have had this signature dish of Thomas Keller’s on the West Coast at the French Laundry and now on the East Coast at per se. He says, “It’s a very sensual combination.” We couldn’t agree more. Ingredients include pearl tapioca, heavy cream, creme fraiche, egg yolks, vermouth, shallots, butter, chives, and of course, oysters and caviar.
I invite you to zoom in, click on the photo to enlarge, and taste with the eyes.
Our elegant table at per se.
Per Se Restaurant, New York
Nine courses and five hours of pure heaven: including oysters, caviar, figs, foie gras, loup de mer, bluefin tuna, langoustines, quail, lamb, wagyu beef, cheese, sorbet, ice cream, chocolate…
One of Daniel Boulud’s SPECIALITIES DE LA MAISON: Sirlion Burger filled with Braised Short Ribs, Foie Gras and Black Truffle. Served on a Parmesan Bun, Pommes Frites.
db Bistro Moderne, New York City
The best sushi roll I have ever tasted.
Caviar Russe, New York City
Can it get much better than enjoying a hot dog and a cold beer, sitting behind home plate on a warm summer afternoon at Yankee Staduim?
The first of many fabulous food pics from New York City this weekend, please stay tuned!