Picholine 2 and 3

November 27, 2007

On November 24, 2007, George, Julie, Linda and I dined at Picholine before a concert of the New York Philharmonic Orchestra. 

We ordered a bottle of the 2005 Conundrum Varietal Blend  (Rutherford,) which was a nice mix of Viognier and other California grapes. We also ordered a bottle of the 2004 “Rozak Ranch Vineyard”  (Santa Rita Hills) Pinot Noir.

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The amuse-gueule was a little glass of celery soup, a beet panna cotta and a brandade-aïoli puff, which was excellent. I think it was inspired by WD-50’s terrific fried mayonnaise.

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Julie started with the PEAR AND ENDIVE SALAD, Roquefort Mousse and Sauternes “Mirror.” She said it was suberb.

 

 

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George’s starter was the CRISP SWEETBREADS, Pickled Crudité and Raisin-Mustard Emulsion. He enjoyed it. 

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Linda and I had the  SEA URCHIN PANNA COTTA, Chilled Ocean Consommé and Caviar.  This is a sensational dish which brings out the briny flavor of the sea urchins and then makes it more elegant with the custard and seafood jellied consommé.

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George and Julie went on to the  DIVER SEA SCALLOPS, Cauliflower Silk and Blood Orange Grenobloise. They reported that it was very good.

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Linda followed with the  MILLBROOK VENISON, Spiced Pain Perdu, Cranberry and Ginger, which she liked a lot.

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My main course was the  HEIRLOOM CHICKEN “KIEV, ” Chanterelles and Liquid Foie Gras.  I enjoyed this, but didn’t find the melted foie gras inside to be an improvement on the traditional butter.

 

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As we were going to a concert, we did not order dessert, but the selection of mignardises was ample and excellent.

 

 

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As usual, Picholine, with its quiet, elegant ambience and its well-executed cuisine with excellent ingredients, was a good start to a fine evening.

gl1.jpgJulie, Linda and George pose on the short walk from Picholine to Lincoln Center. On the left you can see The New York State Theater, where The Nutcracker had just started its annual holiday run. In the middle back, the arched windows are The Metropolitan Opera House. On the right is Avery Fisher Hall where we were about to hear a concert by The New York Philharmonic Orchestra.

 

Click here to read of our previous meal at Picholine.

     

The restaurant’s website:
www.picholinenyc.com

  

Picholine 3

On December 5, 2007, Linda, Roan and I dined at Picholine before a terrific performance of Iphigénie en Tauride at The Metropolitan Opera. We ordered many of the same dishes as the last time: the sea urchin panna cotta, the sweetbreads and the venison. They were very good. There were three scottish wild game specials that evening: hare, mallard and pheasant.

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Linda had the hare, which was served with a rich sauce, pappardelle and chunks of apple and celery root.

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I had the mallard, which was served on top of bulgar with small brussels sprouts, parsnip cubes, pomegranate seeds and a duck glaze.

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Even though we did not order dessert, they brought us a selection of sorbets to share and clear the palate.

The whole meal was excellent.

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