Tuesday, January 17, 2017

Nougatine at Jean Georges (Manhattan NY) 01/2017

This is taken from his website and shows that he certainly does not sell himself short. Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide.After all the most stars that foodie bible the Guide Michelin gives any restaurant is three. Others, evidently, think JGV is worth more.
I am becoming very wary about 'stars' A personal recommendation is more reliable. The restaurant business is enormously competitive and a lot depends on reputation so stars are important though it is hard to what they mean when a chef/restaurantuer has 15 or more restaurants in several countries under his wing, and he clearly has to spend a lot of time on the business aspect of his restaurants what sort of a genius must he be to collect so many 'stars' for so many of his restaurants?
Nougatine is a chocolate coated nougat - a very sweet thing indeed.
In this case the restaurant resides on the ground floor of the Trump International building at 1 Central Park W, adjacent to Columbus circle and the Time Warner Building, home of several leading restaurants, including Per Se.
It's an attractive room 


with a great view over Central Park.

For those not wanting too much to eat they have a Prix Fixe three course lunch which, at $38 is about as cheap a meal as you can get for a quality restaurant in New York
The menu includes half a dozen appetizers, nine entrees and a couple of desserts. From the a la carte menu the same meal would cost at least $70.
Fried calamari, Basil salt Citrus chili dip was a very small very tasty dish with an enormous bowl of dip for a very small serve of calamari.
Tuna tartare, avocado, spicy radish, ginger marinade.

a nicely presented dish, about as good as one might expect for a simple dish.
Sesame crusted salmon

not a very photogenic dish. This was a pleasant dish but certainly not a Michelin star creation.
Desserts were also pleasant but far from outstanding. 
Jean-Georges warm chocolate cake, vanilla bean ice cream.
Citrus pavlova, blood orange sorbet, candied kumquats.

One would expect this standard of food at any reasonable restaurant
Score:14 /20

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