Le Bernardin

Photographs from my meal in New York, United States at Le Bernardin on January 2, 2013

Pretzel Bread

1st Course: Tuna - layers of thinly pounded yellowfin tuna; foie

2nd Course: Bacalao - Grilled salted cod; soy glazed baby turnip

3rd Course: Octopus - charred octopus "a la plancha;" green oliv

Bo Bech

4th Course: Langoustine - sautéed langoustine, truffle and chan

5th Course: Surf and turf - roasted bone marrow; sea urchin; bac

6th Course: Salmon - barely cooked wild salmon; "Black truffle p

Silex

7th Course: Lobster - baked lobster "goulash;" light potato gnoc

7th Course: Lobster - Light potato gnocchi

8th Course: Striped bass - wild striped bass; Bhutanese red rice

9th Course: Blood orange - orange purée, earl grey génoise, bl

10th Course: Chocolate-popcorn - Madagascan chocolate ganache, c

11th Course: Chestnut-rum - chestnut cream, meyer lemon, rum-van

Petits fours: pear financiers

Petits fours: pear financier, up close