Farewell dinner at the “Chef’s Table,” which has become so popular that it’s now difficult to get seating there. So I booked well in advance for a last dinner with Chef Jean Baptiste in this visit. (Sitting with me at the Table, BTW, were two very interesting couples from New Jersey — two police chiefs, one retired & one soon-to-be-retired, and their lovely wives.)
The pics posted here say just about everything to describe an amazing four course dinner experience. Jean Baptiste Piard & team set a new record for me in gastronomy.
Starting with an amuse bouche of Arancini with smoky mashed potatoes
. . . we moved next to Smoked Tuna with grilled Bell Peppers, Tumeric, & Salmon Eggs
. . . a beautiful wine was introduced to accompany the next course, Veal sweet breads with corn, grilled bacon, & flavored with maple syrup
. . . chocolate desserts with almonds, Bailey’s, and Arabica coffee beans
. . . and a final offering of a small Lemon & Orange Rhum Baba
With great appreciation to Zion for an incredible evening of dining excellence!
The pics posted here say just about everything to describe an amazing four course dinner experience. Jean Baptiste Piard & team set a new record for me in gastronomy.
Starting with an amuse bouche of Arancini with smoky mashed potatoes
. . . we moved next to Smoked Tuna with grilled Bell Peppers, Tumeric, & Salmon Eggs
. . . a beautiful wine was introduced to accompany the next course, Veal sweet breads with corn, grilled bacon, & flavored with maple syrup
. . . chocolate desserts with almonds, Bailey’s, and Arabica coffee beans
. . . and a final offering of a small Lemon & Orange Rhum Baba
With great appreciation to Zion for an incredible evening of dining excellence!