.pierreherme.com Dinner at Au Fil de Saisons. I had the Baked Foie Gras w/ Sausage and Peas to start and Confit de Carnard for my entree. My husband had White Asparagus w/ Poached Egg to start and Andulet Sausage for his entree....

earthy and nutty undertones. We splashed around again in the nearby waters with a Local scallop & house-made seaweed butter. This is basically the same simple presentation I’ve had before at L’Atelier de Joël Robuchon, only this...

and trios. And only Marcel actually paid much attention to the assignment.

with them. The final ‘main’ course was a trio (which, realistically, made the whole thing like 17 courses long) with gnocchi with double smoked bacon and green beans (very much a hit), triple seared beef medallion with...

Our most recent visit I had the tasting menu and my girlfriend (a vegetarian) had the vegetarian tasting menu. The trio of lamb is wonderful and the Foie Gras terrine is unbelievable. But I honestly mean it when I say I have...

trotter, flattened, and fried until crispy. Literally, a heart-stopper. 6. Steak tartare at L'Atelier de Joel Robuchon (NYC) 7. Chestnut soup with foie gras and bacon oil at L'Atelier de Joel Robuchon (NYC) 8. Steak for two at Peter...