Bouley, NYC

One of my long-time favorite in NYC, Bouley on Duane Street in Tribeca. Restaurant sort of “truly” Michelin, most of waiters with strong (or strongly played) French accent.Food quite phenomenal, interior classic, may be bit classy, but who cares…

Amuse bouche: lobster in tomato-grapefruit sauce, lovely accompanied by rose champagne.

They actually have a guy strolling with a cart of some 16 different types of bread baked locally. I went for (as they call it) “old European”, which was actually quite good yeast bread made from flour similar to what is typical in Europe.

Forest mushrooms in the foam from wild garlic and forest herbs. Unbelievable! Simply great, supported by the freshness of the mushrooms, they actually tasted like just being ripped.

Btw, I have asked for their suggestion of the wine pairing for the food. Right the first one with the mushrooms was excellent, some full chardonnay from California.

Salad from the young rabbit, foie gras from duckling and many other things (flowers). Fantastic composition of taste and freshness and tenderness of the meat. Only consideration was, how cute those ducklings and bunnies were (but their taste was great)

Alaskan salmon accompanied by some lovely sauces. Lovely

Then duckling from Long Island in the wild plums sauce. At the back some incredible potato mash. Of course small, as they were probably perfectly aware that the taste of the duckling would not allow you to even think about some “side” for this. Again perfect wine match with Crozes Hermitage Grand Cru 2010.

Before actual dessert there were two amuse bouche: some sort of frozen foam from parsley and fresh strawberries with vanilla- celery ice-cream.

And then actual dessert, soufflé from Valrhona, I took again one glass of that great Crozes Hermitage.

Serving of just plain tea (as was my order) is really impressive.

Same for the special menu for café. My friend Eda would be impressed.

All in all: Great!