Luxeat

DB Burger,the burger of your dreams

This is the most gastronomic hamburger you can eat on this Earth. And i had it today, 12.30 pm Eastern Time. The DB Burger,the signature dish at DB Bistro Moderne (one of the restaurants of the renowned chef Daniel Boulud ) contains only the best ingredients. Ground sirloin with a filling of boned short ribs braised in wine, foie gras,black truffle... It is served with very crispy and very light pommes soufflées...They were so thin that I was wondering if they  were really made by human hands. I had my burger with extra fresh black truffles that made the burger almost heavenly... Of course, the extra truffles come with very "earthy", price, $75 per burger (The burger without extra truffles costs $32)...

Eleven Madison Park

Since the vegetables master Alain Passard turned the  betterave from a worthless vegetable to a luxury item,the other chefs also stopped snobing it. Up till now , i thought that the Alain Passard's dish " beetroot with 12 years balsamic vinegar" was without a competition. But everything changed when yesterday i tried the entrée created by  Daniel Humm,the chef of  Eleven Madison Park. "Heirloom beets. Marinated with Olio Verde,Aceto Balsamico and Lynnhaven "Chèvre frais"  win the second place after the very pricey beetroot cooked by Alain Passard. I read that Daniel Humm is New York's one of the most promising chefs and now i can confirm it. Because if a chef is able to turn the most ordinary vegetable to the gastronomic creation, he has surely got talent.

My favorite cake of this season

Christophe Adam of Fauchon continues his "club cake" tradition and this autumn he proposes the classical "forêt noir" cake in a not so classical form. I love this cake so much that last week, despite of all the strikes, i went to Fauchon (place de la Madeleine) three times just for this cake.
Club Forêt Noir is made of  bitter chooclate biscuit, chantilly with kirsh (very light),griottes confites and raspberry jam. The best forêt noir cake i have ever ate!

Le Meurice

I guess this is what defines a three Michelin stars restaurant(at least in France)- every single dish in Yannick Alleno's "palace" restaurant was a perfection. Dining in a  top restaurant is being a  little bit lazy. Usually there is no place for a errors, all you have to do is to sit and enjoy the fruits of the  fantasy of the chef.

Le Pré Catelan revisited

As i expected the dinner in Le Pré Catelan was flawless like last time . The only problem was that the autumn menu didn't differ that much from the spring menu. Also the choices in the menu were quite small , so unless you want to eat the same dishes every time, Le Pré Catelan is not the restaurant to go very often...

On the menu...

"Onion and mushroom amuse bouche" . If you can call mushroom soup a masterpiece- this is it.