Archive

Posts Tagged ‘keller’

Chocolate Dipped Macaron

November 2, 2012 1 comment

I’ve never heard of a chocolate dipped macaron, but I stopped by Columbus Circle’s Bouchon and stopped in my tracks as soon as I saw it glistening in the display. There were a few flavors available, including caramel and chocolate. I chose pumpkin, since I love fall flavors and pumpkin. Here’s a picture of the hockey-puck sized monstrosity:

image

It is absolutely divine. The chocolate coating was really thick – maybe a full 2 milimeters thick, revealing the macaron inside. You can’t tell how well-made the shell is since the usual flaky crunchiness was masked by the chocolate. The chocolate was still “crunchy” though in the way that chilled chocolate dipped things usually are. The pumpkin flavor was still really vibrant though and paired surprisingly well with chocolate. Shell aside, the crumbly delicate rich texture of the macaron was still amazing and I am now a fan.

NYC: Per Se (Oct. 2012)

October 29, 2012 2 comments

Author: Victor
Restaurant: Per Se
Exec Chef: Thomas Keller

Date: October 27, 2012

Notes:
We had the typical nine-course with some additions and modifications:
1. We exchanged the oyster and pearls dish for the uni panna cotta, and we switched the scallop course for the lobster roll.
2. Our server added in a few extra dishes, such as the vichyssoise, Pacific kampachi, and vanilla bean–roasted bay scallop.
3. We added the white truffle tagliatelle as an extra dish.
4. I exchanged the lamb for the Wagyu brisket, while my friend kept the lamb.

Click here to see the pictures!