Last night, I was treated to the winter tasting menu at my favorite "money no object" NYC restaurant, and while, in typical Jean Georges fashion, all the courses-- even the few that didn't quite totally "work"-- were at least "fascinating" (in a GOOD way!), one course happened to be particularly delicious: a carmelized (i.e., sweet "on top") fois grois. Has anyone ever had or heard of this before?
Other highlights were the "three-course" amuse-bouche, and an impeccably prepared venison. In fact, the only real disappointment was the "chocolate sampler" dessert, which sounded (and looked!) much more exciting than it tasted. I could have chosen one of three other dessert "samplers" with the tasting menu and, in hindsight, wish I had. Meanwhile, the service-- as always-- was impeccable.