Le Bernardin Part one

June 17, 2015

Dorothy...
I finally made it to Le Bernardin and I was with two of my favorite people.
My awesome Hubby.
Dave & Dorothy

Andrea and I.Dorothy & Andrea

Starting from the, well start. You sit down among well placed and spaced tables. Well lighted, enough that I had no problem with the menu and our photos with no flash came out rather well. The tables are laid out with a setting per person in a rather modern design.
Chaser
Those are not raised bumps but are the opposite.

We were greeted by the Sommelier and waitperson. We explained that Andrea is a vegetarian and they were obliging in tweaking the menu for her. Within a few minutes water was poured and then we were given Amuse Bouches, yummy tidbits that get your mouth a tingle with anticipation of what is to come. I will say it is due to Hubby that I love seafood as I do. My whole life I have tended to avoid it either living to far away from a water source or lack of familiarity. Considering my mothers’ New Englander seafood cooking skills and the fact that somehow I showed remarkable prowess when it came to dealing with seafood in my own culinary career plus the fact I love a great steak, I never spent much time exploring seafood.But since I met Dave I have been a willing taster to stuff he drools over and except for eel, I have been most pleased.

Vegetarian Amuse-BoucheThe One Andrea was served. It had the same soup, a roasted beet salad in the middle and a shaved fennel salad.

Amuse-Bouche From left to right; lobster with wasabi, lightly seared tuna with rice crispies and a carrot soup with a crisp that had dried wasabi on it too.

The Bread.
Bread
To know me is to know I was a baker for many years. I have been lucky enough to work at various establishments that allowed creativity when making bread and I just love bread. I was suitable impressed with the selection. I am sorry we did not manage to get a photo of he bread basket. I tried them all. The lovely light tomato brioche, the nutty buckwheat, a cranberry walnut, rosemary focaccia, poppy seed and my favorite was a toasted sesame with Thai basil. A most complex roll with a good crust and light crumb. Perfection.

The first round of deliciousness.

Andrea’s mesclun salad with a balsamic shallot salad.
Mesclun Salad

Dorothy’s Oysters.
OystersWhile very tasty, plump morsels of the sea. The chilled Beausoleil oysters; sea grape and pickled shallot “seaweed water” gelée was my least favorite dish of the evening. I think the oysters at Eleven here in Pittsburgh are the best with their mignonette sauce and habernero paste is sublime. But back to Le B’s oysters. I loved the texture of the sea grapes. Don’t get me wrong, these were delightful and evoked memories of ocean and the pleasant smells and tastes that are associated with it.

Dave’s Fluke.
Fluke
This was delightful. The ponzu-chimichurrri sauce was both bright and earthy with hints of spice and my first taste of fluke. Amazing at the sweetness of the fluke was complimented and accentuated by the sauce, which they spooned out on top of the fluke in front of you.

To be continued…

NYC: The Preview

One of my long-time goals has been to visit Le Bernardin in NYC. It’s finally going to happen on June 13. My hubby will be there, as well as his cousin R and my best friend A. Why this place? Well, I like Anthony Bourdain and he and Eric Ripert, the chef of Le Bernardin, are good friends. Plus, I really like seafood prepared by someone who cares about presented it in the best way to showcase its flavor. Looking at the menus, I still have no idea whether I would prefer to try the tasting menu or the regular menu.  There are many items I’ve had before, but many I haven’t tried yet. Since A is a vegetarian, I checked Yelp reviews to verify that they can...
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Over the last 5 years, hell over my entire career I have taken food pictures of stuff I have made or experienced and I want to share some of them. This was a cherry limeade. Not just any cherry limeade but one made with sour cherry syrup that was bought from the S&D Polish Store in the strip district. With a little seltzer and fresh squeezed lime and ice it is a perfectly refreshing drink. Me presenting Dave a seared tuna morsel. The platter of seared tuna on a rice cracker with wasabi mayo. A nice platter of sliced cured meats, I learned from a old chef boss of mine (Matthew Wayland) to shave hard cheese.. Parmesan and drizzle with a really good olive oil. This one had...
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Ah, strawberries — my favorite berry. Versatile and colorful, they are a delightful addition to any meal. Strawberries are common all over the world and, in fact, the Native Americans crushed strawberries into a mortar, mixed them with meal and made strawberry bread. After trying this bread, colonists developed their own version, and Strawberry Shortcake was born. The flavor of strawberries is influenced by growing conditions, the stage of ripeness when harvested, and the variety. Look for a deep ruby color or even darker for the best tasting ones. Size is not a factor in determining the flavor of a berry. A fun fact: there are about 200 seeds on each strawberry. Traditionally, strawberry shortcake is made with a shortcake or biscuit but, instead of the usual biscuits,...
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