Pages scroll by in unexpected ways. The bread service was amazing. Wearing rubber gloves, use kitchen shears to cut the shells and remove the meat from the tails of the langoustines. 0000001089 00000 n Thousands of other people have scrutinized the deliciousness and aesthetics of every item, so I won't, but will mention our favorites:  Dover sole, langoustine, white tuna/wagyu, kampachi, the chocolate mousse cake thing that was a birthday cake.PS: I saw a $28,000 bottle of wine on the menu. Maybe it was "too fancy" for me. • 2 ounces petite mâche. Then we got the Langoustine that was barely cooked, with an amazing savoury seaweed matsutake salad and a splash of dashi broth. I would have liked if there was maybe 1-2 meat or pasta courses mixed in there. Highly recommend this place!!! The tuna carpaccio and langoustine were my favorites. I came here yesterday for my boyfriend's birthday. And I sent them this note through their 'contact us' page but never heard back. The desserts were fine. The food comes out in courses and each one is a presentation. Worth every penny. Obviously at almost $700 this isn't an every day spot....but would recommend for very special occasion. Did not expect to like this dish so much, but the meatiness of the fish holds nicely with the earthiness of the almonds, mushrooms, and emulsion.SALMON: My favorite dish of the night! Langoustine Salad With Shaved Foie Gras and White Balsamic Vinaigrette. The salmon melts in your mouth and is hands down, the best preparation of salmon I've ever had!LOBSTER: Solid dish, but honestly, did not beat the salmon. This is a tired, old, stiff restaurant which in no way deserves their 3 stars. We got the Chef's tasting menu (7  savory + 2 dessert + complimentary dessert), and every single savory dish was seafood. • Freshly ground white pepper Menu may not be up to date. I wasent expecting a whole lobster, it was mostly the claw. The sommelier pour us a glass of Krug Grande Cuvee 166eme edition (we got a little more then a standard wine pairing pour which im not mad about). We all shared and tried everything. Oh my goodness. If my wallet wasn't crying from how much I spent on Henry's birthday, I would love to come back very soon! It had a black rice, with some mango papaya salad and a really sweet and savory curry sauce. Instead of making it special (which there weren't any signs of to write in about either), we were instead ignored for a good 20 min after our desserts were finished, the waiting staff either looking away or just not attending to our table at all as they walked by many times. Find the best Langoustine & foie gras in New York with tips from the pros. Do some research on the menu before arriving. Where to start.Thanks to the American Express Platinum card, they were able to secure us dinner reservation for a Saturday at 8pm for my boyfriend and I.Since this was a once in a lifetime experience for us, we decided to opt for the chef tasting menu with wine paring. I booked a reservation a few months before for the 18th, several days after Valentine's Day. After it was all said and done, I can see why this place got three Michelin Stars. It's not too strong. Put the terrine in the freezer until needed but no more than 1 hour. Want to chime in. The smells are outstanding. It had someleek cannelloni and a really good red wine rosemary sauce. You choose two from the left and one on the right with dessert as the fourth. Using a vegetable peeler, shave 3 to 4 slices of the terrine to garnish each plate. My family went for the Chefs Tasting menu and there were some outstanding dishes including the (2nd course) Langoustine with a balsamic-truffle vinaigrette, and (5th course) Dover sole with a soy-lime emulsion. Thank you so much. I was there about two years ago, and I STILL catch myself day-dreaming about that meal. ja�� �:�� endstream endobj 1 0 obj <>/Font<>/ProcSet[/PDF/Text]>>/Rotate 0/StructParents 1/TrimBox[0.0 0.0 1296.0 864.0]/Type/Page>> endobj 2 0 obj <>stream So then a Lobster course came out, which was about 4in in length. I am not kidding you. Dover sole was next. TIPS: 1) Make sure you're up for having tons of seafood before coming here 2) eat plenty of bread because otherwise you may not get full even from the tasting menu because there's no meat or carbs, and all courses are very small. ", Recipe courtesy of chef Eric Ripert of Le Bernardin, • 4 ounces high quality cooked foie gras or chicken liver terrine All in, with the bottle of champagne and glasses of wine, we were at about $250.00 pp (without tip). His gesture was quite sincere. Succulent and a generous tail portion with a claw to the side. Instead we got one class of wine and it was soooo good. They have a purse stand for women if you're not at a booth. We were there for 2 hours, 45 minutes, which is more than enough time for an 8 course meal. Created with Sketch. Heads up: From now on, other Yelpers will be able to see how you voted.