Jean Georges
A great experience was lunch at the restaurant Jean Georges Vongerichten (3 Michelin stars), one of the cooks of worship in New York. In a modern facility located in the Trump Tower, at the edge of Central Park, the bright and relaxed restaurant offers food first, and what's best, including a menu for the day at prices affordable to the pocket latino ($ 35). The food is French and Asian winks, a phenomenon that has infected nearly all Western chefs, dazzled by the treatment, for hundreds of years, give oriental seafood.
The service is impeccable, the waiters are part of a well synchronized ballet, appear three or four, according to the guests they have on the table, one of them explains the dish and the others are fit for the customer. The water glasses filled regularly, without one having to ask. They are located just steps from the table, so that they are willing to call without being invasive.
dishes we got to try, had array of textures and temperatures, but very balanced in flavor. Some were very cool, by the use of soft citrus such as lime, others with a sweet touch for species such as cinnamon or curry, all presented as a brief work of art.
Jean Georges, after starting his career at 'Auberge de L'ill (the benchmark Alsatian cuisine with three Michelin stars), traveled to Bangkok, Malaysia, Vietnam, Hong Kong and Shanghai to discover new flavors and learn the techniques, which now applies in the restaurant and tapas bar escapades Spice Market which is in the area Village.
Currently, Jean Georges runs a gourmet emporium with 26 restaurants across the world. Meet the cuisine and feel you have a debt to come to know Peru. At any time give us the surprise.
The plate is in the photo is a picture of tuna nestled in a loop, garnished with radishes and sweet peppers on a bed of lettuce and avocado slices. The broth, added at the table by the waiter, was a champagne reduction with lime juice seasoned with nutmeg, anise, allspice, coriander, fennel hairs, some ginger and soy sauce. As small spheres decoration had a flavor as subtle as ethereal.
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