In search of something special for my birthday, I thought of iconic restaurants like Le Grenouille, La Caravelle, and others in New York City. My other daughter specifically was coming in for the weekend from Seattle so the four of us could be together. I thought, they probably hadn’t been to these restaurants. While I was right, they aren’t where we ended up.
My younger daughter discovered the Chef’s Club in the iconic Puck Building in NYC and she thought this would be an experience. Well, she was right! Chef’s from around the world are invited to cook for 16 people in a private studio with kitchen. You aren’t told about the menu in advance, so it’s left to the whim and fancy of the chef, in this case
Arnaud Faye, from France. He was a delightful, charming and passionate person who achieved Michelin Three Star awards, and this is no small order.
What I came to realize is that Food and Wine was the catalyst behind this event. They brought together a personal, low key, but charming event and turned it in to a magical night. The people, the place, and the food. It all worked. A four course tasting menu touching veggies, fish, and fowl and a sweet.
Some say it’s not the food that makes the occasion yet I differ. It can become the spirit. I find people are more relaxed, it’s fun to talk about it, and at the end of the night, all feel satisfied about your special evening.
Each course was beautifully presented, starting with the first course, risotto with black truffles in a rustic wooden bowl. It was creamy, crunchy and a hint of the savory truffle so you appreciated each bite. Second up, a lobster with garlic and a few, so expertly prepared veggies to be eaten for their unique preparation and texture. Lastly, pigeon served with this amazing one-of-a-kind parsley sponge cake. A what? Yes, just what I said. So light, so well-balanced to go with the meaty, somewhat gamey pigeon you were astonished.
When it comes to sweet things to finish a meal, I’ve always run in to the problem of too sweet, too dense, or too creamy. Not this time. A Coffee “Grand Cru”, a frozen coffee brulee served on a frozen chocolate biscuit, with a milk chocolate “flying saucer” topped with a light whipped cream, a side of Marscapone mousee and gold leaf garnish. Wow! Never seen this before. The subtle flavors touched every taste bud…crunch, sweet, aroma, and the list goes on. You didn’t want the dessert to be over!
A great night, a very special occasion, not because it was my birthday celebration, but because it enriched our night being together. The mystery of the food, Chef Arnaud, and the communal atmosphere, made a simple going out to a restaurant a special moment in time for all of us. Who said choosing food isn’t important.
Tablespeak 