Well, it’s that time of year again, CT’s birthday! The only problem with that is trying to figure out where to go for dinner to celebrate. After some intense investigating, I decided Jean Georges would be the best bet. I had never been to a three Michelin starred restaurant before, so this was a great opportunity to celebrate all fancy-like. We ate at Nougatine aka the bar room outside JG last winter for restaurant week and had a great lunch. I figured now would be the time to enter “the inner sanctum.”
CT says: Am I the luckiest girl, or what?!
After perusing the menu, we both decided that the Prix Fixe was the way to go. They offer two different tasting menus for either $148 or $168, but we decided it would be way too much food to make the evening enjoyable. The Prix Fixe is $98 for 3 courses and dessert. Considering the large selection of dishes and the high quality ingredients, not to mention the impeccable service, it was well worth it.
After our impeccably dressed waiter took our order(wearing a suit that is probably more expensive than all of my suits combined), we were presented with an amuse-bouche trio. We were having camera issues, so this picture does not do the food justice at all(also we didn’t think it was right to try to “light” the foods with our flashlight app in such a high end establishment). The shot glass had a light and flavorful broccoli soup. Right next to that, going clockwise, was what I believe was a goat cheese fritter. Next was a piece of fluke sashimi with a clementine “sphere” on top. The sphere was one of the molecular gastronomy things that causes the liquid inside to burst in your mouth. It was excellent.
CT says: Apologies for the picture- my mind was overwhelmed with excitement and I forgot my basic photography skills. The food was delicious – each one-bites of heaven. The fluke was fresh, the fritter was crunchy! The broccoli soup, though it didn’t sound super appealing, had a great light taste.
It wasn’t too hard to figure out what CT would get for her first course- Santa Barbara Sea Urchin on Black Bread with Jalapeno and Yuzu. This dish was pretty amazing- four individual portions with a ton of uni on each. CT was kind enough to share with me and I really enjoyed this a lot. The jalapeno gave just a bit of heat, while the yuzu gave great acid to elevate the flavor of the uni.
CT says: This was the best uni I’ve ever had – soft, creamy and fresh! The jalapeno and yuzu gave a touch of acid and heat – barely recognizable that the individual components were there but just melded all together in your mouth. The black bread had a nice crunchy texture, a perfect vehicle to balance the uni.
I had a little more trouble picking out my first dish. While all the dishes were unique, a bunch had proteins that were very familar to me i.e. scallops or yellowfin tun. I wanted to get out of my comfort zone and try something truly different. I chose the Sea Trout Sashimi draped in Trout Eggs, Lemon, Dill and Horseradish. At first, it didn’t look like there was much fish in the bowl, but there were actually a bunch more pieces under the “lemon sauce.” I forget what the brown crispies were, but they added a great consistency to the dish. The lemon was similar flavor that we got in the amuse, which was amazing. There was a party going on in my mouth :). The roe contrasted with saltiness of the ocean. As for the fish itself, it was very similar to salmon in appearance and flavor.
Once again, it was impossible not to know exactly what CT would get for her second course- carmelized foie gras with green apple cracklings and soy yuzu froth. Yes, CT loves uni and foie gras a lot. This picture does not do the dish justice, apologies again. The best way to describe the presentation is foie gras taking a bubble bath. It was a nice touch when the server topped the dish with cracklings out of a little silver saucepan tableside. Although I am not a foie gras fan, I couldn’t not have a taste. It was pretty spectacular. The foie melted immediately upon entering my mouth. It was really good, but one bite was enough for me since it was super rich.
CT says: Another winner. As TT said, the foie gras truly melted in your mouth. It was a huge piece and very rich. Anyone who knows me knows I can eat foie gras in bulk and often, but even I had trouble finishing this one. The yuzu froth seemed overwhelming at first, but it helped balance the foie gras richness. The apple cracklings were a nice touch to the dish, adding a different texture. I also liked that they added it at the table, so it didn’t soften in the froth. The apple taste was stronger than I would’ve expected, but very fresh tasting.
My second course was Crispy Crab with Pink Peppercorn, Mustard, and Exotic Fruits. The presentation was very pretty with the crab sitting on a bed of micro greens. Upon first bite, I knew exactly how I would write up this dish: THE BEST CRABCAKE IN THE WORLD! There was no filler inside, just some of the sweetest and freshest crab I ever had. The pink peppercorns were the spiciest I have ever come across. The fruit definitely included mango, which was surprisingly fresh and juicy for the middle of January. JG is definitely not a locavore restaurant.
Uh oh, starting to get full. So glad we didn’t do the tasting menu.
For CT’s third course, she went with the Rack of Lamb Dusted with Black Trumpet Mushrooms, baby leeks. This dish got an A++ on presentation. The meat was cut tableside and plated after the waiter poured both sauces on the plate. At first the meat looked super burned since it was black, but that was the mushroom coating. The meat was perfectly cooked to a medium-rare. My taste of it was great. Super tender meat with just the right amount of chew.
CT says: I couldn’t have picked a better meal! It was strange to see a slab of black lamb set down in front of me, but when the waiter took it back to slice it, it was a beautiful reddish pink color inside – a perfect medium rare yumminess. The mushroom coating flavor was subtle enough to let the meat shine through, yet gave it a very earthy undertone. Very interesting.
I went with the venison. Unfortunately it is not listed on the menu anymore, but I will do my best to remember what was in it. It had poached pears with orange zest leaned against each piece served with a row of horseradish spaetzle. I love venison since it is nice and meaty and a lot healthier than beef. Like the lamb, the venison was also cooked to a perfect medium-rare. It was one of the best presentations of this notoriously difficult to cook protein. The pears had the just the right amount of sweetness mixed with the tartness of the orange zest that complemented the other items on the plate well. I could eat a whole bowl of the spaetzle on its own; salty fried goodness. I didn’t get much horseradish flavor, but I didn’t miss it.
After we were finished with this fantastic meal, it was dessert time. At JG, there is a choice of 4 flavors with each flavor coming in four mini desserts. No skimping on dessert here.
CT chose “Chocolate.” As listed from the menu:
Jean-Georges Chocolate Cake with Vanilla Bean Ice Cream (right)
Bitter Chocolate Curd with Sesame, Brownie, Cacao Nibs(top)
Bittersweet Chocolate Sorbet, Olive Oil and Sea Salt(left)
Carmelized Honey Ganache, Amaranth Seeds, Hibiscus Streusel. The waiter served some nitrogen frozen ice cream on top.(bottom)
CT says: 4 desserts in 1? AWESOME!! I had gotten the chocolate cake at Nougatine, and I remember TT saying that it’s usually more liquidy inside, so I was excited to try it again and it sure was! The chocolate just flowed out! I have to be honest, the chocolate curd itself didn’t look very appetizing but fortunately its presentation with all the accompaniments mostly hid it; even more importantly though, it tasted great! My surprising favorite was the chocolate sorbet – it was very rich in its chocolatiness, which I didn’t expect from a sorbet. But it also wasn’t too sweet given the olive oil and sea salt component. My least favorite was the streusal. It wasn’t bad, but just didn’t have the same amazing wow-factor as the others, so I only had one bite and don’t really remember it. I guess that’s the benefit of having 4 to choose from!
I went with “Caramel.” Unfortunately, I think the menu has changed slightly so I won’t be able to describe everything. The bottom left was a caramel curd filled doughnut that was still warm, yum. Top left was a Sticky Toffee Pudding Pop with a Crispy Caramel Veil. This was my favorite since it was the least sweet of everything. I believe the ice cream was a variation of salted caramel. The tart was a combination of chocolate and caramel. I thought the gold leaf was a nice touch.
Check out the blurry gooeyness of the JG signature cake and the caramel doughnut innards.
Here are the macarons served after we tried our best on the first dessert. I didn’t try it, so no idea what flavor they were.
JG is famous for its homemade marshmallows. The waiter rolls a cart with a big jar of long strips of marshmallow over to the table and snips a couple pieces off. Tonight’s flavor was the simple vanilla bean.
CT says: These were awesome! I’m not as huge a marshmallow fan as my sister is, but I enjoy them in s’mores or in my hot chocolate. But these were really perfect on their own. Airy, chewy, even a bit creamy, with just enough sweetness to satisfy.
A couple varieties of mignardises; two flavors of jellies(one was cranberry) and some chocolates.
As if this was not enough, we were also give a small bag with MORE chocolates to take home.
CT says: The desserts didn’t stop! But I certainly wasn’t complaining. The chocolates were yummy and I think my roommate especially enjoyed the goodie bag! Thanks TT for a perfect birthday meal!!
All in all, this was an amazing meal. Everything was top notch from ingredients to service. While $98 is not cheap for one person’s meal, considering the amount and quality it definitely was reasonable. The wine list has some outrageously priced wines, but also a few hidden gems. I found a fantastic Spanish Rioja for $39, which at least one other table also found. We were even fortunate enough to have Jean-Georges himself working when we were there. He popped his head in the dining room a couple times to check on things, but never came over to sing Happy Birthday to CT. I let it slide this time, but next time we go he better send over some extra dessert! Happy Birthday CT!
aimee says
Gorgeous!
Feisty Foodie says
The last few plates of desserts are mignardises, not petits fours. Considering it’s a 3 Michelin star restaurant, that is a very reasonably priced menu… I may move it up the list. Thanks for the great write up! …though some of your grammar errors are truly killing me today 🙁
TT says
Ah, I did not know that. Dessert names don’t prioritize highly.
Yes, move this up on your list.
CT says
You MUST move it up the list! It’s really fantastic!
LawandFood says
Really? I’ve never been able to really differentiate between the two…almost the same fine line between Canapes and an Amuse Bouche.
Feisty Foodie says
I don’t recall the exact difference, but I remember being politely corrected on a post I wrote (probably Daniel, actually) regarding mignardises. I don’t think there’s such a fine line between canape and amuse bouche though 🙂
LawandFood says
Ha, well I suppose there seems to be a blurring between the lines. Technically speaking, I thought an amuse bouche was supposed to be eaten in a single bite…I’ve had plenty that were more substantial. However, back to my initial comment, I feel the differences to be inconsequential, after all, at the end of the day its free food, and who am I to complain about that!
Hungry says
I thought the difference is that mignardises are desserts of any kind at the end. Where as petit fours are specifically pastry like cake usually covered with chocolate or cream. Same goes with amouse bouche which is a taste of anything to whet the appetite. And canapes are a specific type of food.
Hungry says
This looks amazing! Yay to special birthday celebrations!
Also, I love uni and foie gras too. We should hang out.
MLC says
Wish I could sample that great meal too. Looked fabulous.
T.C. says
JG signature cake is my idea of dessert heaven.
MmmMMMMM CHOCOLATEEEEEEE!!!!!!!
LawandFood says
TT and CT, great post! I’m glad to hear that you really enjoyed your meal at Jean-Georges. Although you’d expect that from a restaurant with three Michelin Stars, I often read reports of people coming away disappointed, so I’m glad to read that both of you had a great time.
I thought the pictures looked good, especially with such little light. I haven’t gone here for dinner but after my incredible lunch, am planning on it later this year. Uni and Foie, looks like CT and I have similar tastes and I’ve been intrigued by the Uni on Black Bread. Overall, I agreed with your descriptions of the dishes we both ate, and loved how the flavors just seemed to pop!
CT says
Thanks! You really must try the uni on black bread. They were little bites of heaven and my favorite of night. I actually had another uni appetizer the next night (ya, I got super spoiled on my bday), and it was not even comparable in its taste or presentation.
KimHo says
Not trying to take away any credit for this meal (which looks good!) nor New York City, but I just realized that some of us are quite lucky. When Jean-Georges Vongerichten chose to open a restaurant in Canada, Vancouver was the chosen location. Name of the restaurant? Market by Jean-Georges. OK, nothing extraordinary… Instead, how about, their six course prix fixe dinner for… CDN$68??? You can check it here. (Conversion note, as of today, US $1 ~= CDN $0.997). Granted, it might not have the same service level and, most importantly, chances are Jean-Georges won’t be in the kitchen. But, assuming there is some quality control, I think it is quite a good deal!
TT says
The only question is. When you will you be reviewing it yourself? Sounds like a fantastic deal.
KimHo says
Been there for their lunch prix fixe: CDN$32 for 2 course plus dessert ($29 when I visited it). My post here. I haven’t been for their dinner prix fixe because I have been having hard time convincing people to come along and/or, if I managed to convince somebody, timing hasn’t worked. >_<
Fellow Vancouver food blogger Sherman, whom Yvo met at the Foodbuzz festival, blogged about it here.
Mike says
I just read ur reviews of Marea and Jean Georges. They both sound great. If you had to pick one in favor of the other, which would it be? I can’t decide!
TT says
Jean George is a little more special occasion than Marea. Both produce excellent food though!
CT says
I’d concur with TT’s opinion. I was recently discussing how these two meals were in my top 5 meals ever. However, I liked JG for a private meal with just TT, as a more intimate setting, but I’d be more likely to return to Marea with a group of friends. Either way, you can’t go wrong. These two chefs are truly amazing at what they do.
Mike says
I’m taking my gf out for her bday so i think JG will be the winner. Thanks for the help!
CT says
She’ll love it!! Enjoy! And let us know what you get!
Mike says
I just wanted to thank you for your help. I took her a few weeks ago for her bday and she loved it. The only problem I had with Jean Georges is it set the bar very high for her bdays in the future lol. As an amouse, we got a potato truffle soup, fig and mozz bite , and i got a fluke crudo and the chef made up something with avacado and chili oil for her as she does not eat raw fish. All were really great and unique. She got the scallops, the comte risotto, and the parmesean crusted chicken with lemon basil butter. I got the fois gras brulee, turbot, and mint crusted lamb with red curry emulsion. Everything was delicious. Her favorie was my turbot, (couldve drank the sauce) and suprisingly my favorite was her chicken, it was super moist and flavorful. They gave us a private booth on the side of the restaurant where we sat next to each other and were enclosed on 3 sides, made us feel like vip. The service was unbelievably perfect. Everyone was incredibly nice and friendly yet, professional and timed everything perfect (had a play to get to at 8). They had patience with us with the huge wine book (trying to look for a bottle in the 30-50 range as opposed to 500 lol) and the sommelier was a big help. We both got chocolate for dessert as we knew we’d be fighting over the molton cake if only one of us got it. It was amazing, and for her bday they presented a chocolate raspberry mousse cake with a candle and a chocolate bow on top. Rediculously good. The whole dinner was perfection. After this experience, we’ve decided once a year, we have to treat ourselves to an experience like this. Thanks again!
TT says
Thanks for following up with your experience. Glad you had such a great time!