Chez Daniel

Il est probable que vous vous en foutiez, mais voici la chronique qu'a rédigée le New York Times au sujet d'un restaurant new-yorkais, Chez Daniel.

Daniel

There's a definite tone at Daniel, a warmth usually associated with small neighborhood restaurants, and it emanates from the kitchen. Mr. Boulud has both feet planted in the rich gastronomic soil of the Lyonnais region, an area renowned for its robust, no-holds-barred cuisine. His personality, as a proprietor, has been shaped by the little restaurant that his parents once ran, and if he does not actually stand outside on the sidewalk greeting guests, there is an unmistakable spirit of generosity hovering over the dining room that makes Daniel unique. The name says it all. —



Ce restaurant est l'un des seuls restaurants à recevoir 4 étoiles selon le quotidien (il y en a 4 autres).

Je vous propose ci-aprés la carte du resto :



In winter, the chef celebrates black truffles from Perigord in dishes such as: Maine Sea Scallops Layered with Black Truffle in Golden Puff Pastry or Roasted Squab Stuffed with Foie Gras and Black Truffle, Winter Vegetables and Chestnuts.

Daniel delights in the arrival of spring with asparagus, morels and delicate peas. He highlights them on his menu in the guise of his celebrated Asparagus, Lobster and Artichoke Salad with Fresh Hearts of Palm and Meyer Lemon Dressing; Chilled Five Pea Soup with a Rosemary-Infused Cream, Bacon and Crisp Croutons; or finally, Morels with Duck and Foie Gras Stuffing.

Summer comes to life on Daniel's menu with fragrant tomatoes, chanterelles and local sweet corn. He adds his own personal touch to them in Chilled Summer Tomato Gelée with Opal Basil, Peekytoe Crabmeat and Spicy Avocado; Roasted Tuna with Country Bacon, Chanterelles and Truffled Beef Jus or Corn Crepes Filled with Chanterelles, Farmers' Market Vegetables and Chives.

During the autumn months, the fragrant, earthy white truffles of northern Italy inspire the chef as he shaves them over luxuriant Risotto with Porcini or enhances a dish of Braised Turnips Stuffed with Pigs Feet and Fall Mushrooms with White Truffle Sauce.

Our dessert menu features chocolate creations such as "Marjolaine" with Hazelnut Bitter Chocolate Ganache, Cinnamon Cappuccino and Java Coffee Ice Cream. Pastry Chef Dominique Ansel also offers dishes inspired by the fruit harvest such as Roasted Banana with Coconut-Passion "Succes", Exotic Fruit Sauce and Ginger Ice Cream. His selection of ice creams and sorbets reflects the seasons. A splendid array of petit fours including madeleines, tender and warm from the oven, accompanies your coffee. Last but not least, hand-made chocolates add a final flavorful touch to a wonderful meal.

Three Course Prix-Fixe Menu $98

Six Course Seasonal Tasting Menu $165 with Wine Pairings $80

8 Course Seasonal Tasting Menu $185 with Wine Pairings $90







Désolé pour la mise en page un peu foireuse, mais Over Blog est assez merdique en ce moment...



J'arrête d'ailleurs la rédaction de cet article, pour cause d'emmerdements informatiques trop importants.

La première version était trés bien... Mais bordel de merde, ils ne peuvent jamais s'empêcher de passer à une version V.2, qui ne marche presque jamais.

Chiotte de chiotte de merde!


En plus, Thierry Gilardi est mort... Monde de merde!