Had the pleasure of eating at Corton while Tucker and I were in NYC for the Starchefs ICC. It was one of the best meals I've had by far, and an insane bargain for the price.
Pea sponge cake and bagel with egg yolk amuse. Really tasty.
Uni with dashi gelee, caviar, smoked tomato water, oyster leaf. The uni was unreal.
"Vegetable garden". Unbelivable. We counted at least 21 components on this dish and weren't even close to getting everything. Felt sorry for the person picking this up on a busy night...
Foie gras cherries with beets, Catalana spice. This came with a smoked beet and blackberry sorbet which was, like most of the meal, awesome.
Turbot with green pistachios and red pepper. This was really good, although probably my least favorite dish of the night. The servers came out before the course was dropped and presented the whole turbot plated on a bed of green pistachios, it was a very nice touch.
Duck with fondant potato, fennel, onion, coconut, cambava jus. The sides were the highlight of this dish, the duck was awesome, but the vegetables on the plate were unreal. All throughout the dinner, the vegetables on each plate were so delicious that they often overshadowed the proteins.
I can't remember the name of this cheese, and my menu is packed up at the moment, but it was a nice rich cheddar with purslane and figs. Nice transition to dessert.
I really enjoyed this, Tucker wasn't crazy about it. Fennel sable cookie with almond butter and grapes. Underneath the cookie was a fennel cream. Really simple, straightforward, and tasty.
White chocolate palette with cardamom ice cream, mango, pistachios. This was a beautiful looking plate, and the palette itself was awesome. I really enjoyed this.
"From the Orchard", we ordered this as a supplement and were extremely glad we did so. Simple, delicious fruit, some herbs, pink peppercorns. Awesome.
So in short-and I've probably used the word several times in the past few paragraphs, the meal was awesome. Clean, flavorful, and focused on ingredients. I can't wait to go back.