ajay

I forgot to note the lobster preparation in the tasting menu is titled "chilled lobster with a soft gelee, seasonal green salad." This sounds interesting, but i have no idea what the dominant flavors in the dish could possibly be. On the other hand Halibut with pumpkin, grapes/chesnuts in a Sauternes reduction leaves me a bit sceptical, but is interesting enough that i throw it out for comment.

Having obtained a menu, I have to say the 趚 tartufi di alba menu sounds compelling, but i wonder if it can provide the biggest wow, or best showcase the restaurant's cuisine, as truffles seem to be the dominant element. The "autumnal theme" menu is the same price as a three course a la carte, with the difference between two and three courses only ฟ, it makes me strongly inclined to try either the autumnal menu or the a la carte strategy. The choice is, however, a difficult one as the tasting menu offers an intruiging lobster preparation and a "blond squab brast," and while i don't know the difference between a regular squab breast and a "blond" one, I am intruiged to see ducasse's take on the bird. On the other hand the regular menu also offers lobster, as well as a foie gras terrine and a roasted "half-wild" duckling with "rounnaise" sauce. Again, i'm not sure what "rouennaise" sauce is, or is rouennaise is not in fac a sauce but something else entirely, but I'm eager to find out. Out of curiosity, I must also ask what is "vichyssoise?" it is listed as part of a dish with sea scallops, osetra caviar, and watercress. The ุ supplement makes it virtually out of the question unless someone can vouch for the dish) Is this a cooking technique or a kind of sauce? Since i took spanish in school, i am faced with an ignorance of the cuisine as well as an ignorance of the language. Finally, the menu says any choice includes dessert and "friandises and Gourmandises," which i assume the candy cart should fall under--it seems to me that at these prices the candy cart, which as i understand it is also includes the petite fours, should be a part of any prixe fixe option. It seems awfully cheap to make that a supplemental charge--they might as well increase the menu prices ŭ for everyone and just offer it to all. ps given this board's interest in (bottled) water policy, i'll be sure to report any interesting behavior. Thanks for all of your expert advise. I will be sure to post the results of my meal, when it occurs, though I have to say Bux's posting of his meal at Alain Ducasse Paris sounds hard to match--at least from my limited experience of other nyc restaurants.

Benedict, If it's not too late, I reccomend that you try kulfi, an indian dessert sort of like icemilk (i''ve also heard it described as a semifredo). There some vendors on chowpatti, the beach along marine drive (close to the marine lines railway stop) who are legendary for the variety and qaulity of their kulfi. I heartily endorse the kailas parbat and china garden reccomendations--both are fabulous in their own way. Given exchange rates, i believe china garden is an immense value. I would also add a reccomendationn: the badshah (i believe it's on Princess Street not too far from the flora fountain) they make an amazing falooda, another dessert with ice cream and a kind of noodle as well as the street food one can find at kalish parbat.

Since Mssrs. Bux and Fat-Guy both seem to have concluded Alain Ducasse's new york restaurant is the closest thing to a michelin three star experience, i thought i would check it out, but since i am not heir to a diamonnd mine, I was hoping you all could offer suggestions that would make sure i get the most out of the experience. For example, I have heard many voice the sentiment that dinner is usually better at most three star restaurants--especially since the most innovative/exciting menus are offered during the dinner service. Is this true at ADNY? Also, is there an appreciable difference in service between the lunch and dinner seatings? After choosing a seating, there comes the task of choosing the menu...does anyone have any reccomendations on what route to choose: the seasonal tasting menu, theme tasting menu or a la carte? Some restaurants, like restaurant Daniel seem to better with tasting menus while others like Grammercy Tavern (the dining room) tend to offer better a la carte selections--where in the continuum does ADNY fall? thanks in advance for all of your insight.