On our last day in New York, we decided to have dinner at Jean-Georges. One of the first cookbooks I bought was one from this French chef. I don't remember the title of his book but what I do remember was the fact that he was one of the first "fusion" chefs in the fine dining scene worldwide. The food we had that night was very sophisticated without being too pretentious and the presentation of the dishes was quite simple. All dishes were bursting of flavor and very well executed but my favorite of the night was his signature dish of scallops with caramelized cauliflower and a caper and raisin sauce (above). The combination of flavors was amazing!
Geen opmerkingen:
Een reactie posten