A decadent Friday lunch: Six Courses and Grower Champagne at Jean-Georges

Boy, I've missed New York. Having traveled the world for the past year, I've seen a lot. But there is no better return than back home to New York. I love the dining scene here as much for the theater of fine dining as I do the level of quality food, not to mention the unparalleled level of service. I'm going to soak up as much as I can until I go to Italy. I'll be spending the fall in Piemonte, making Barolo, Barbaresco, Barbera, Arneis, and Moscato for a great winemaker!

There are few people I know who love food and fine dining as much as I do. I've met my match with Marko although the one day that I find that same level of passion translated also to wine, travel, and wellness, I will have found my soul mate. Marko is a dear friend and fellow foodie. He was one of my customers at Gordon Ramsay, where I worked as a sommelier.

M loves champagne so we always drink champagne together. I'm a big fan of grower champagnes and in particular, Pierre Gimonnet. M smartly ordered the Blanc de Blanc. Gimonnet uses little dosage(added sugar) and his NV 1er Cru wines are always elegant with persistent fruit and minerality. I generally prefer blanc de blanc(means all chardonnay) champagnes and with its citrus and pear notes, this wine is a delight. Gimonnet does look to have malolactic fermentation, a secondary fermentation caused by bacteria, not yeast, that adds more complexity. “For me, we must have concentration, but also balance, elegance and harmony,” says Didier.




















Below is a pictorial view of my lunch today. Lunch was excellent and decadent. I preferred the savory dishes and especially, the crisp caramelized crust on foie gras and intense concentration achieved with the short ribs. Service was excellent. Jean-Georges' brother Philippe manages the restaurant and stopped a few times to say hello. He also comped us our watermelon soup. My friend Hristo is the somm there and also came by to say hello. No dinner for me tonight. After my food coma, I spent a few hours at the gym.




















Tuna Ribbons avocado, spicy radish, ginger marinade















Heirloom Watermelon Gazpacho tomato and basil




















Foie Gras Terrine slow-roasted strawberries and aged balsamic vinegar




















Steamed Halibut with honshimeji mushrooms and lemongrass consommé




















Parmesan Crusted Confit Leg Of Chicken white asparagus, basil and lemon butter















Short Rib Vinaigrette pea puree and baby carrots















Jean-Georges' Chocolate Cake, Vanilla Bean Ice Cream
Aerated Chocolate Sponge, Gooseberries, Whiskey, Walnuts

Jean-Georges
1 Central Park West
At W 60th St
New York, NY 10023
212 299-3900
www.jean-georges.com