Bouley, NYC 2
August 4, 2015
On July 6, 2015, Linda and I returned to Bouley for lunch to try dishes for my 75th birthday celebration at the Bouley Test Kitchen in three weeks. With us were our young neighbors in France, Luc and Gabriel.
Linda and I had glasses of 2013 Viognier, Le Pied de Samson, by Georges Vernay. We enjoyed this, had a second glass with the fish courses and decided to choose it for the party.
We were served a black seed baguette, a little round bread and rich Beurre de Baratte from Normandy.
The first of the three hors d’œuvres was
Blini of Scottish Smoked Salmon
Salmon Trout Roe, White Truffle Honey
This was exquisite. The blini was light; the bait of honey was restrained and the evident truffle flavor counterbalanced its sweetness.
Linda and I had the
Malibu Sea Urchin
Green apple, Oscetra Caviar
There was a generous portion of sea urchin at the bottom of this oversized shell. The green apple foam seemed excessively tart to me, overpowering the dish.
For the next course the other three had the
Golden Princess crab, black truffle dashi
The porchini flan this season has Golden Princess crab instead of the Dungeness crab we enjoyed in the winter. The combination provides a very flavorful crab dish with flan in the bottom of the dish.
I had the
Cage-Caught Chatham Tender Calimari
Chatham scallops, butter beans, aged balsamic
The seafood was top quality and cooked just enough, but the balsamic vinegar and little red pepper flakes were overdone for such subtle ingredients.
Gabriel went on to
Organic Long Island Duck
Indian Reservation wild rice, wheat berries, black dates and Hand milled polenta
Luc and Linda had the
All-Natural Pennsylvania Chicken
Baked “En Cocotte” with alfalfa, clover hay, organic butter beans, Brussels sprouts
Linda was expecting a burst of alfalfa and hay aroma to arrive with the chicken, but the tender, skinless chicken arrived with just excellent butter beans, puréed potatoes and Brussels sprouts.
I had the
Organic Great Barrington Roast Pork
Apple cider vinegar, crispy angel hair, spicy arugula
The pork and its glaze had a rich flavor, nicely counterbalanced by the arugula. But the “crispy” angel hair underneath was a soggy mess.
The first dessert for Linda and Gabriel was
Fresh Black Raspberries Gelato
The black raspberry gelato and buckwheat sorbet were delicious. The berries seemed so fresh that they reminded Linda of eating black raspberries long ago while picking them in the family farm patch in Ohio.
For the second dessert Luc and Gabriel had
Hot Valrhona Chocolate Soufflé
White coffee cloud, coffee ice cream, chocolate mousse
Linda and I had
Hot Caramelized Anjou Pear
Valrhona chocolate, biscuit breton, hot toffee sauce
Huckleberry and Tahitian vanilla ice cream
The mignardises tower finished things off.
We had a very enjoyable, relaxing lunch. As is often the case, the starters and desserts outshone the main courses. We are still undecided which to chose for my party. The service was always good. The pace was slow, but that was suitable for the occasion.
To see our two meals at Bouley earlier this year click here.