AvsKick21

The platings come from the books in which the recipes are published.

The expensive egg dish has osetra caviar on it.

Its perfectly fine and quite common practice.

They list a 3-course "City Harvest Lunch" at the bottom of the tasting menus for $40.

After cooking the meat is stripped from the bones and put into rectangular trays and then pressed with a weight and the skin on top. When it chills it holds together and can be cut into the squares and then browned for service.

I took a look and he doesn't go quite that low. The lowest he goes is 59 C for breasts and his suggested temps range between there and 80 C for some thigh preps.

Here's mine that I think works pretty well... 1 lb Applewood smoked Bacon 2 lb chicken wings or backs 3 Liters of water 1 Onion 1 Carrot 3 thyme sprigs 10 black peppercorns 2 cloves 1 clove garlic 1 star anise 1 tsp coriander ½ cinnamon stick Brown the bacon and then sweat the vegetables and spices in the fat for a bit, then add the chicken and water. I would estimate probably 2 hours of simmering but I'm not 100% sure because I've been using Heston Blumenthal's pressure cooker method for stock lately. If you have a pressure cooker, let it go for 30 minutes, take it off and let it sit until the pressure goes down. After straining and defatting you can either use it or clarify it, depending on what you're using it for.

Why does Heston Blumenthal suggest to double bag the pork belly? Any ideas? ← Because it's a pain in the ass to clean fat out of a circulator if the bags breaks.

I thought that too when I saw the release, so I googled the 'Trail-Blais' company that was listed in his bio, which takes you to Richard Blais's website. So it's definitely him.

note that the mushroom salad probably isn't a great idea for strict vegetarians as the pistachios are cooked in dashi.

Historically, the website has been irregularly updated, and I recall past occasions when the prices were wrong. I am sure the $110 was just a typo. ← If so, that's not an insignificant typo. It's also a rather embarrassing mistake for a restaurant of this caliber to make - and let go without redress for this length of time. ← How long have they offered a separate menu for lunch? I was under the impression that lunch and dinner had been the same 2 options until I saw that when I looked up the phone number.

9 Course menu is now $275. They're also offering a 5-course lunch Fri-Sun for $110, which honestly seems like a pretty good deal. http://www.perseny.com/perse/persemenu.htm

Over the summer they were. They bring them over from the pastry kitchen across the street.

Don't go for lunch. As noted frequently in the past, the lunch menu is just the burrito ssams. They're fine, but not what the restaurant is acclaimed for. If you want to go, try to make time for it at dinner. At dinner you can do very well without ordering pork, provided that you eat fish and other meat. I haven't looked at the online menu recently, but it I remember it being quite limited compared to what is actually on the menu at the restaurant. If I were going to have a non pork dinner I would get the raw scallops, the mushroom salad, the skate and the lamb shoulder, but I would guess that there are at least 7-10 other non-pork dishes there.

I'm pretty sure they only have glucose syrup? ← If your still looking for it, you should be able to get dextrose powder from any nutrition/supplement store that caters to the bodybuilding crowd.

That information is more or less all contained in Nathanms posts earlier in this thread.

Check out Fortessa and Vertex China. They both make a decent amount of patterns that are pretty much cheaper "ripoffs" of Bernardaud shapes. I own some of the Fortessa and have looked at the Vertex stuff in stores, and the quality isn't too bad. You may have to order in cases of 12 though so that may be prohibitive if you don't need too many.

I'm 18 from Tampa Florida and have never met a single food i didn't like( I mean this), I hardly eat astronomical foods (often) here in town and am looking for the best experiance possible ← I bet the Japanese places wont card you... ← Neither will the French, Italian or Spanish ones.

Out of curiosity, which places do D'artagnan and the like get their foie gras from? ← D'artagnan sells Hudson Valley and Sonoma (you can choose) and I think they have a French one too.

If I remember the bartender correctly, it's offered every Sunday fall-winter as Sunday is the only day they have the oven space to do it.

"At the end of the day it's just food, isn't it? Just food." -Marco Pierre White

Devi closed in the summer because of a labor dispute between the staff and the owner. The chefs bought the restaurant back and will reopen soon according to Eater. I would imagine that the ratings were more or less finalized before it closed though, as that happened in late August or September.

Isn't it a little surprising that Eleven Madison Park didn't get at least one star?

Looks like it was a great time. I believe most everything up to the squab and lamb is Bernardaud and JL Coquet. The plates for the squab and lamb do look really cool.

I was there for lunch recently so service may change some, but I didn't find it that snotty except for maybe their overuse of French. I had the same thing happen at the end of the meal. After the pre-dessert was cleared, they brought out the main dessert (with 3 ice creams) and came with the pastry chef's dessert(which included an ice and a foam) and petit-fours in quick succession. It was unfortunate because I thought all of the desserts were quite good on the first taste, but the ones I got to last clearly deteriorated.