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18 December 2011

THE AMERICAN CHEF: LE BERNARDIN

A part of the Chef’s lunch tasting menu. Click for details.

1

Butter Poached Lobster Tail, spiced Celeriac and Earl Grey-Citrus Sauce. Wine, Yuki no Bosha Yamahai Junmai, Akita.

2

Bread, brioche style.

1

Baked Cod, Artichoke “Barigoule”, and Perigord Truffle Butter. Wine, Chassagne Montrachet 1er Cru Les Caillerets, Marc Colin 2006.

1

Dominican Chocolate “Ganache”, toasted Bread, Marcona Almond and olive Oil Ice Cream. Wine, Passito de Pantelleria Sangue d’Oro, Sicily 2009. Photography by the American Chef. Le Bernardin.

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