![]() ![]() It was first held in Southern California in 2012 and has since expanded to ten countries as of 2022. Desserts like 30 month comté rice pudding with caramel and hazelnuts and chocolate mousse with chartreuse crème fraîche, round out the menu.KCON is an annual convention held in locations across the world, created by Koreaboo and organized by CJ E&M. Executive Chef and partner Max Mackinnon’s offerings include freshly baked sourdough bread served with butter from Normandy and additions like anchovies and chicken liver, cured ham hock and pork shank in a parsley aspic, gougéres with aged comté, oeufs mayo with trout roe, broiled scallop with seaweed butter and leeks served in the shell golden chicken with foraged wild mushrooms and vin jaune sauce and a saucisse purée that gives Les Arlots a run for the money. An expert beverage program curated by owner Cody Pruitt showcases an entirely all-natural French wine list and cocktails made with small batch French spirits. A zinc bar, original penny tile floors, cafe tables, and vintage Serge Gainsbourg and Cy Twombly posters set the mood while the menu focuses on cuisine du marché, the greenmarket-guided cooking found in bistros across the French countryside. ![]() ![]() The 10-seat jewel box room also features a 16th-century gold leaf covered Japanese screen depicting the famous “The Tale of Genji.”ĭining at Libertine, the West Village’s latest must-visit bistro, is like taking a little trip to Paris. Also a feast for the eyes, each dish here is served on rare antique Japanese lacquerware and ceramic plates handmade by Shiro Tsujimura, one of Japan’s most prominent contemporary ceramic artists. The 20-course menu consists of seasonal appetizers including a housemade mochi rice cracker filled with Hokkaido uni and caviar, followed by over 12 courses of delicately aged nigiri sushi and temaki, as well as his signature triple-layered otoro, finished with seasonal desserts served with tea. Ichimura, whose career includes two Michelin stars for both of his former restaurants, will serve his signature edomae-style omakase and present the freshest fish and ingredients, sourced directly from Japan and aged to showcase each courses’ peak flavor. Legendary Japanese sushi chef, Eiji Ichimura (Uchu, Ichimura at Brushstroke), has teamed up with Kuma Hospitality Group (l’abeille, l’abeille à côté) for Sushi Ichimura, his return to New York. ![]()
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