Talking of The Big Apple brings to mind one of our favourite eating places, Restaurant Bouley in Tribeca, NYC. It is owned and managed by Chef David Bouley, who graduated from the Sorbonne, Paris.
Our Degustation menu consisted of five courses not including the chef’s complimentary and very refreshing palette cleansers such as the lychee sherbet served with fruits of the forest, and the melon gelee. We were served our soup first. The chef’s choice of cold Gazpacho was perfect to be eaten on a hot summer day. It was August when we visited.
For starters, I had Sashimi Quality Tuna with shaved Fennel dressed in Herb Oils and Spicy Marinade, while darling L had the Phyllo crusted Florida Shrimp, Baby Squid, Cape Cod Sea Scallop and Sweet Maryland Crabmeat in Ocean Herbal Broth. My second appetizer was Tender Maine Baby Skate with Pineapple and Capers, Brown Butter and Balsamic Reduction.
Darling L chose the Line Caught Chatham Cod with Stew of Artichokes, Salsify, Baby Bok Choy and Black Trufle Dashi, for her main course. I opted for the Tea-smoked Organic Breast of Long Island Duckling served with Vanilla glazed Baby Turnips, Oregon Porcini Mushrooms, Lima Beans, and Quince Puree. Both were excellent.
My dessert was of course ice cream - Hot Valrhona Chocolate Souffle with a trio of Vermont Maple Ice Cream, Vanilla Ice Cream and Chocolate Sorbet. But somehow, darling L manage to settle for the winning dessert recipe - Organic Passionfruit and Blueberry Meringue with Passionfruit Caramel Sauce, Hunkleberry Coulis and Provence Lavender Ice Cream. The meringue was delightly soft and melted in the mouth almost instantly unlike the commercial ones that are usually hard and too sugary.
It is small wonder that Restaurant Bouley has been lauded with so many accolades including the James Beard Foundation awards for best restaurant and best chef. It was also voted number one restaurant in food and popularity in the Zagat Survey of NYC restaurants and is the only restaurant to achieve 29 food rating in Zagat up to this day.
In the words of Chef Charlie Trotter, "David Bouley is the most influential chef cooking in the United States."
David first worked with some of Europe’s most highly acclaimed chefs like Roger Vergé and Gaston Lenôtre. Then he returned to NYC to work in leading restaurants of the time, such as Le Cirque and Le Périgord, as well as spent time as sous chef in a restaurant opened by Roger Vergé in San Francisco. David also co-authored the cookbook, ‘East of Paris: The New Cuisines of Austria and The Danube’.
With such an illustrious portfolio, naturally David Bouley became one of our ‘must try’ chefs when we visited The Big Apple.Our Degustation menu consisted of five courses not including the chef’s complimentary and very refreshing palette cleansers such as the lychee sherbet served with fruits of the forest, and the melon gelee. We were served our soup first. The chef’s choice of cold Gazpacho was perfect to be eaten on a hot summer day. It was August when we visited.
For starters, I had Sashimi Quality Tuna with shaved Fennel dressed in Herb Oils and Spicy Marinade, while darling L had the Phyllo crusted Florida Shrimp, Baby Squid, Cape Cod Sea Scallop and Sweet Maryland Crabmeat in Ocean Herbal Broth. My second appetizer was Tender Maine Baby Skate with Pineapple and Capers, Brown Butter and Balsamic Reduction.
Darling L chose the Line Caught Chatham Cod with Stew of Artichokes, Salsify, Baby Bok Choy and Black Trufle Dashi, for her main course. I opted for the Tea-smoked Organic Breast of Long Island Duckling served with Vanilla glazed Baby Turnips, Oregon Porcini Mushrooms, Lima Beans, and Quince Puree. Both were excellent.
My dessert was of course ice cream - Hot Valrhona Chocolate Souffle with a trio of Vermont Maple Ice Cream, Vanilla Ice Cream and Chocolate Sorbet. But somehow, darling L manage to settle for the winning dessert recipe - Organic Passionfruit and Blueberry Meringue with Passionfruit Caramel Sauce, Hunkleberry Coulis and Provence Lavender Ice Cream. The meringue was delightly soft and melted in the mouth almost instantly unlike the commercial ones that are usually hard and too sugary.
We were served coffee and tea with petits fours.
In fact, every dish was a winner. As I have said before, a gourmet is concerned with the sight, smell and taste of food. In every aspect, Bouley lived up to our expectations. The presentation was stylishly simple yet pleasing to the eye and the servings were of just the right quantity. The choice of dressing, garnishing and reduction added to the aromatic experience of the dishes presented. Of course, the ultimate test was in the tasting of the food and Bouley stood up to the test with flying colours.It is small wonder that Restaurant Bouley has been lauded with so many accolades including the James Beard Foundation awards for best restaurant and best chef. It was also voted number one restaurant in food and popularity in the Zagat Survey of NYC restaurants and is the only restaurant to achieve 29 food rating in Zagat up to this day.
In the words of Chef Charlie Trotter, "David Bouley is the most influential chef cooking in the United States."
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| Sashimi Quality Tuna with shaved Fennel dressed in Herb Oils and Spicy Marinade |
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Phyllo crusted Florida Shrimp, Baby Squid, Cape Cod Sea Scallop and
Sweet Maryland Crabmeat in Ocean Herbal Broth
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| Tea-smoked Organic Breast of Long Island Duckling |
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Organic Passionfruit and Blueberry Meringue with Passionfruit Caramel Sauce,
Hunkleberry Coulis and Provence Lavender Ice Cream
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Ambiance: 8/10
Service: 7.5/10
Food: 9/10
Pricing: $$$$$
Pricing: $$$$$
Recommended dishes: Chef's Degustation Menu
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