So Corton….. where to start? As Spanish person I’ve never been a big fan of the French cuisine. I used to believe French cuisine died in 1997, when an article by Adam Gopnik was published in the New Yorker entitled, ‘Is there a crisis in French Cooking?.
Also Michael Steinberger’s Au Revoir To All That: Food, Wine, and the End of France (Bloomsbury / July 5, 2009 / $25 / hardcover) explained very clear how France went from being the absolute authority in the culinary world to becoming the second largest outlet for McDonald’s ( and they are normally pretty FULL )
And not to mention that now Tokyo beats Paris for the number of starred restaurants in their respective Michelin Guides.
But, not sure if chef Paul Liebrandt influence at El Bulli in Spain or the demanding New York restaruant market, he has turned Corton and his cuisine in one of the references in New York and probably the World.
Liebrandt tasting menu at Corton is like nothing I’ve seen before, an explosion of flavor and surprises. Each bite is a different adventure like the one Ego had at the end of Ratatouille. Very well deserved 2 Michelin stars and 3 at the New York time.
This great experience is very hard to describe so I will try to take you there with the pictures of the early summer 2011 menu. All about foie!
Tuna tartare with lime and crunch.
Foie Gras Beet Borscht Gelée, Cherry, Black Olive
Wagyu Flatiron Beef Peanut, Tamarind, Asparagus
It will not a surprise to see a 3 michelin star at Corton and even the 4th star at the New York times. Probably they might need to work a little bit on the restaurant space and service. GO and make reservations before it becomes impossible.
Along with 11MP my favorite restaurant in New York and not at the Per Se / Daniel prices!!