Amuse Bouche at Jean-Georges
So many choices, so little time! As you can imagine, a wine list at Jean-Georges has many pages of fine wine on richly textured paper. Some have many zeroes, some only one or two.
The restaurant is one of the three best in the city, and well worth pairing the cuisine with a rare wine. Yet options abound ...
Often when I choose a wine, I do so on a point of familiarity. Many times I have met the winemaker or been to the vineyard and understand the intention. So I was pleased to see that Baron de Brane, the younger brother to the Second Grand Cru Class Chateau Brane-Cantenac, was on the list.
Baron de Brane
Fabulous from the standpoint of quality to value. You can read more about my visit to the winery this past summer here.
Other items on this never-ending tasting menu included Goat cheese royale, with shaved black truffles, Artic char with apple-celeriac puree, watercress gremolata, steamed black sea bass, purple potato butter, pablamo eulsion, maine lobster, glazed chestnuts, espelette pepper, and brandy butter, steamed red snapper with matsutake and shitake mushrooms, and a cheese course.
Fabulous dinner ... one of my favorite restaurants in town.
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