This quaint restaurant used Laquiole silverware, which, despite being quite near the restaurant supply district, I doubt if came from any of the suppliers nearby, who had apparently never heard of a banneton. This was noteworthy and admirable: I am not fussy about the décor or anything in a restaurant that does not enter my mouth; however, silverware, not only do they enter into my mouth, they are necessary to transport the food into my mouth. And yet, the quality of utensils in New York is lamentable: plates are well-aged with multi-scratches and spoons and forks are self-bending even without the assistance of Uri Geller.
The thick smear of beurre banc on the lobster uncomfortably resembled crème pâtissière in texture and, unfortunately sweetness. The diced bacon – I do not think they were lardoons, as lardoons refer to the fat of cured pork – added the missing salt, but not quite enough to balance off the sugar. The same heavy, sweet hand, however, did well with the frisée salad for the sweet balsamic vinaigrette, which knocked off the bitterness of the frisée. The tail itself was too soft, which raised the suspicion of the quality of the lobster – old or lousy or both (this seems to be recurring problem as others have pointed it out).
Bison Tartar - Béarnaise mousse, capers, quail egg
The meat was diced, not ground, which allowed the diner to savor the texture of the lean but tender bison more. The bison tasted quite wild with a strong gamey scent; but it was offset by the sweet and sour béarnaise mousse – which was more like a relish for the inclusion of chunky diced pickles. The boost from the chili and hot sauce cut off some of the sweetness of the mousse. Indeed, the chef seemed to have quite a fixation on the sugar pot: he had managed to spoon the maximum amount of sugar into each dish as still could avoid being listed under dessert. The accompanying toast, lightly brushed with oil, provided a thoroughly satisfactory crunch.
Braised Rabbit - Baby carrots, boiler onions, green beans, white wine, basil
Question on taste experiment: What food do the following combinations resemble?
1) Cucumbers + Honey
2) Flan + Soy sauce
3) Fermented soy beans + Cream
Answers: 1) Melon, 2) Sea urchin, 3) Peanut butter.
By the way, there is a scientific reason why these food combinations taste like melon, sea urchin and peanut butter, respectively, as it was explained in a special exhibit by the National Museum of Emerging Science and Innovation in Japan. What then, do you think, the combination of cream and dried basil will taste like? The tantalizing answer is tea with milk - especially the kind that you make with a lot of milk, like chai (not masala chai which has spices). Given the chef’s tendency to lean a little too heavily into the sugar pot, the sauce really did taste like a cup of tea.
Wild Boar - Tarbais beans, parsnips, prune confit
Gentleman Farmer
Address: 40 Rivington Street, New York, NY 10002
Phone: (212) 677-2172
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