What Charmin Bears Love: Food|Dogs|Sephora

Our foodie instincts take over when we're out and about.

New York City: Jean Georges

on September 26, 2011

Jean Georges @ 1 Central Park West & 60th St.

For Charmin Bear T’s last hurrah on the east coast, she wanted to dine at Jean Georges’ namesake restaurant, located at the famous Trump International Hotel and Tower in Columbus Circle. For those who are not familiar with Jean George Vongerichten, he is a well-known French chef in the culinary world. Trained in classical French techniques and fusing techniques from Asia, Jean George has opened numerous restaurants in the top culinary capitals of the world: New York City, Las Vegas, London, Paris and Shanghai. The Jean George Restaurant has received four stars from the New York Times and 3 Michelin Stars. Receiving just 1 Michelin Star is already top-notch. 3 is out of the ball park! The decor of the dining room is by far, one of the most elegant we’ve seen. Everything looked perfect. It had a simplistic clean feeling with white linens and shades. High ceilings and tall, wide open windows also gave the room a lot of space and light. There was a pretty creative light fixture in the middle of the ceiling that branched outwards like legs of a spider.

Formal jackets are required. Reservations are also required. Service was impeccable. From the minute we entered the lobby, the hostess greeted us with a warm smile. While we waited at the bar, the bartender was helpful with selecting wine. The hostess came over in 15 minutes to tell us we were ready to be served and that the drinks were on the house since we needed to wait with our reservations. The guys that were serving us pushed chairs in for us every time we got up to use the restrooms. The restrooms was beautiful. Clean, bright, large mirrors. We pretty much felt like 4 princesses waited on hand and foot that evening. The best part is of course, the food! The restaurant only served food prix-fixe style. Three dishes prix-fixe meals cost $98 per person! The four of us (including Becca and Cindy) had a choice of appetizers, entrees and desserts — one per person. 4 x 4 = 16 plates to share, on top of extras. I love how they care for the presentation of their meals. It makes the food that much more appetizing!

Jean Georges - Opening Tasting

Jean Georges - Opening Tasting

We were surprised to have gotten these extra little plates to taste as our opening dish. I don’t remember exactly what the items are in detail, but it was a shot of delicious beet foam soup, cracker with cheese (maybe goat), and salmon sashimi..yum!

Jean Georges - Sea Scallops

Jean Georges - Sea Scallops

The menu items change seasonally, but classic popular dishes stay on the menu. My first appetizer was a plate of large sea scallops with caramelized cauliflower, caper-raisin emulsion sauce. These large scallops were cooked to a perfect temperature and texture, golden brown on both sides. I prefer cauliflower over broccoli, so this dish had two of my favorite ingredients already. The caper and raisin emulsion sauce gave it a sweet and tangy taste.

Jean Georges - Foie Gras Brulee

Jean Georges - Foie Gras Brulee

Becca ordered the slow-roasted strawberries and aged balsamic vinegar foie gras brulee appetizer. If you have never tried foie gras (French for “fat liver”), this is an awesome dish to try. Foie gras is made from the liver of goose or duck that were fattened up/forced fed with corn. Known for its buttery, delicate, smooth texture and flavor, it is a popular delicacy in French cuisine. The foie gras brulee appetizer here was decadent and rich. The foie gras was velvety smooth and buttery with a caramelized outside. The roasted strawberries and balsamic vinaigrette played a good counterpart in this taste profile.

Jean Georges - Yellowfin Tuna Ribbons

Jean Georges - Yellowfin Tuna Ribbons

A unique twist to tuna tartare, Charmin Bear T’s choice of the Yellowfin Tuna Ribbons appetizer was on par! Twists and twirls of fresh ribbons of tuna with avocado, spicy radish, ginger marinade made this a special dish. For someone who loves sushi, this is a must order. The ginger marinade did not over power the taste of the delicate fish.

Jean Georges - Sea Trout Sashimi

Jean Georges - Sea Trout Sashimi

Cindy’s choice of appetizer was the sea trout sashimi. Cubes of fresh sea trout sat in a lemon and dill sauce. Draped on the sides were sea trout eggs and horseradish. We couldn’t figure what the salty curly ingredient was. If I had to guess, it was deep fried sea trout skin. This dish was personally, my least favorite. The sea trout was good, but the large size eggs sent chills up my spine. I’m sure the other 3 sushi gurus enjoyed it.

Jean Georges - Steamed Cod

Jean Georges - Steamed Cod

On to the 2nd course! I ordered the steamed cod with kaffir leaves, bok choy, and herbal lemongrass sauce. I think the chefs tried with this dish. It was one dimensional in flavor. The fish was moist and delicate, but needed seasoning. A dash more salt! The lemongrass sauce was probably missing fish sauce =X

Jean Georges - Steamed Turbot

Jean Georges - Steamed Turbot

Becca ordered the steamed turbot with Chateau Chalon Sauce. Turbots are large flat fishes that looks like a shield. They have a white flesh that retains its color during cooking. In the Jurá region of France comes a most unique wine: Chateau Chalon.  This special wine is made with Savagnin grapes and is hard to fine. Most noticeably, the wine is yellow in color.

Jean Georges - Slowly Cooked Arctic Char

Jean Georges - Slowly Cooked Arctic Char

Charmin Bear T ordered the arctic char entree. This saltwater and freshwater fish can found in the Arctic, sub-arctic, and alpine lakes. Characteristics of the arctic char is closely related to the salmon and trout. It was cooked with basil, crushed tomatoes and olive oil. It had a simple yet clean taste with ingredients that didn’t overpower the natural taste of the fish.

Jean Georges - Caramelized Foie Gras

Jean Georges - Caramelized Foie Gras

The foie gras returns with a different outfit, dressed with black olives, lychees, and brioche cheese. Completely different in flavor profile, yet still retains the velvety smooth texture of quality foie gras. This dish was ordered by Cindy. Another great choice! But I prefer the appetizer version since it was sweeter in flavor.

Jean Georges - Caramelized Beef Tenderloin

Jean Georges - Caramelized Beef Tenderloin

I think by the time we were done eating our first and second entrees, our bellies were getting full already. Our third entree was meat based. I chose the caramelized beef tenderloin for my main course. It came with a side of goldbar squash drizzled with Parmesan cheese and buttery hot sauce. I should have ordered the Maine lobsters because I always complain about my beef not being cooked to my desired temperature. The squash was okay. Nothing really stood out about this steak dish.

 

Jean Georges - Lamb Chops

Jean Georges - Lamb Chops

Becca ordered the lamb chops with mushroom Bolognese, broccoli rabe, and pecorino cheese. Even though lamb is one of my least favorite meats, the gamey taste wasn’t apparent here. The mushroom sauce added a different taste to the lamb. Two of my least ordered ingredients on one plate, but it didn’t taste too bad :p However the broccoli rabe was gross with its bitter taste.

Jean Georges - Duck Breast

Jean Georges - Duck Breast

Charmin Bear T ordered a duck breast entree. Still slightly pink in the center, the duck was topped with cracked Jordan almonds and Amaretto jus. Absolutely delicious! The texture of the crunched up almonds and sweetness of the Amaretto jus complimented the duck very well. I thought the presentation was very cute with the baby radish tops.

Jean Georges - Black Sea Bass

Jean Georges - Black Sea Bass

Cindy ordered a black sea bass with nuts, seeds, sweet and sour jus. Black sea bass is a popular type of fish is currently being overfished recreationally and commericially. Black sea bass is a good low-fat source of protein and magnesium. The fish itself is delicious. As for presentation, this could be improved. The size of the fish prepared was pretty big though.

The fourth course was dessert. I didn’t think we had room to fit ANYTHING anymore. We each picked a flavor category and it included four desserts per category. I was pretty shocked when the desserts came out.

Jean Georges - Strawberries Dessert

Jean Georges - Strawberries Dessert

I love strawberries so I had dibs on this dessert category. I liked the strawberry leather fruit snack on the top left. Forgot what the other ones were. My least favorite was that slush of fruit on the bottom left.

Jean Georges - Rhubards Dessert

Jean Georges - Rhubarbs Dessert

Becca ordered the rhubarb category. My favorite was the souffle on the bottom right! Rhubarbs were considered a veggie til 1947, when the NY court decided to use rhubarb in the US as a fruit. The leaves are toxic, but other parts of the plant has been used for medicinal and culinary purposes.

Jean Georges - Vanilla Dessert

Jean Georges - Vanilla Dessert

Cindy ordered vanilla. I personally enjoyed the dome like dessert and the cakes on the right. Vanilla would have been my second choice if I could of ordered 2 desserts.

Jean Georges - Chocolate Dessert

Jean Georges - Chocolate Dessert

Charmin Bear T ordered chocolate. The bottom left was white chocolate and the bottom right was a molten chocolate cake with vanilla ice cream. I think this platter of desserts had more to offer. Maybe girls just like chocolate more because they each tasted delicious.

Jean Georges - Lavender Macarons

Jean Georges - Lavender Macarons

They ended our meal on a sweeter note. More sugar! These were miniature sized macarons. However, I didn’t care to eat a whole one since I had a box at home. I did take bite of one and the outside was not as soft.

Jean Georges - Vanilla Bean Marshmallows

Jean Georges - Vanilla Bean Marshmallows

These were yum!!! Anything vanilla bean is aromatic and delicious. These fluffy marshmellows were homemade and very addictive. Glad they were small in size too because I couldn’t stomach any more sweets.

Jean Georges - Lychee and Apricot Jellies

Jean Georges - Lychee and Apricot Jellies

.

Super sweet. Tasted like pure candy! I tried one of each and prefer the lychee one. But definitely cannot eat alot of this in one sitting.

At the end of the night, they handed each one of the girls a bag of chocolates. Way to get to a woman’s heart – chocolate, delicious food and excellent service. Not sure if I will return here other than for a special occasion. Be ready to spend and be ready to be wowed by great things within this restaurant.

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