Dinner at Eleven Madison Park

Having dinner at Eleven Madison Park in NYC is the quintessential fine dining experience, in a restaurant awarded with the maximum of 3 Michelin stars and currently listed third best restaurant in the world. Here chef Daniel Humm takes you to an incredible gustative journey of several hours. The venue itself is imposing, almost grandiloquent (an atmosphere fortunately softened by nicely dim light). Food could be described as traditional gastronomy with a twist. I visited in winter and their menu being strongly inspired by the seasons, dishes were classical and rather straightforward. No delicate spring flowers or green leaves, but squash, beet, onion, celery and cauliflower instead. Main ingredients included lobster, caviar, oysters, foie gras, venison, eel, sturgeon and scallops. Nothing less. Highlights of the dinner were traditional breakfast muffins to go with the caviar, a refreshing Waldorf salad prepared by the table and with a surprise velouté underneath, botrytis ice cream, and to end the evening a funny chocolate game (match the right milk with the right chocolate). All in all, Eleven Madison Park is very refined and still very American. Ready for some pictures? Let’s go!

Main dining room Eleven Madison Park
Main dining room

Sturgeon Sabayon with Chive (served with a glass of Macari Vineyards, Early Wine, North Fork of Long Island, New York 2015) Eleven Madison Park
Sturgeon Sabayon with Chive (served with a glass of Macari Vineyards, Early Wine, North Fork of Long Island, New York 2015)

 

Bread service Eleven Madison Park
Bread service

 

Oyster Pie and Velouté (served with a glass of Equipo Navazos, La Bota de Manzanilla #55, Sancluar de Barrameda Jerez, Spain) Eleven Madison Park
Oyster Pie and Velouté (served with a glass of Equipo Navazos, La Bota de Manzanilla #55, Sancluar de Barrameda Jerez, Spain)

 

Caviar Benedict with Egg, Cauliflower and Ham (served with Bérêche & Fils, Brut Réserve, Champagne, France) Eleven Madison Park
Caviar Benedict with Egg, Cauliflower and Ham (served with Bérêche & Fils, Brut Réserve, Champagne, France)

 

To go with the caviar Eleven Madison Park
To go with the caviar

 

Lobster Poached with Butternut Squash and Chestnuts (served with a glass of Domaine Billaud-Simon, Montée de Tonnerre, Chablis Premier Cru, Burgundy, France 2012) Eleven Madison Park
Lobster Poached with Butternut Squash and Chestnuts (served with a glass of Domaine Billaud-Simon, Montée de Tonnerre, Chablis Premier Cru, Burgundy, France 2012)

 

Scallops Marinated with Black Truffle and Leeks (served with a glass of Château de Coing de Saint-Fiacre, Muscadet Sèvre et Maine, Loire Valley, France 2000) Eleven Madison Park
Scallops Marinated with Black Truffle and Leeks (served with a glass of Château de Coing de Saint-Fiacre, Muscadet Sèvre et Maine, Loire Valley, France 2000)

 

Foie Gras Seared with Brussels Sprouts and Smoked Eel (served with a glass of Weinlaubenhof Kracher, Cuvée Auslese, Neusiedlersee, Burgenland, Austria 2012) Eleven Madison Park
Foie Gras Seared with Brussels Sprouts and Smoked Eel (served with a glass of Weinlaubenhof Kracher, Cuvée Auslese, Neusiedlersee, Burgenland, Austria 2012)

 

Cato Corner Cheese Fondue with Squash and Mustard (served with a glass of Domaine de la Bergerie, Côteaux du Layon, Loire Valley, France 2014) Eleven Madison Park
Cato Corner Cheese Fondue with Squash and Mustard (served with a glass of Domaine de la Bergerie, Côteaux du Layon, Loire Valley, France 2014)

 

Preparation of the Waldorf Salad Eleven Madison Park
Preparation of the Waldorf Salad

 

Waldorf Salad with Apple, Celery, Grapes and Walnuts (served with a glass of Vollenweider, Wolfer Golggrube, Kabinett, Mosel, Germany 2014) Eleven Madison Park
Waldorf Salad with Apple, Celery, Grapes and Walnuts (served with a glass of Vollenweider, Wolfer Golggrube, Kabinett, Mosel, Germany 2014)

 

Surprise under the Waldorf Salad Eleven Madison Park
Surprise under the Waldorf Salad

 

Hen of the Woods Mushroom roasted with Horseradish (served with a glass of Domaine la Suffrene, Bandol, Provence, France 1998) Eleven Madison Park
Hen of the Woods Mushroom roasted with Horseradish (served with a glass of Domaine la Suffrene, Bandol, Provence, France 1998)

 

Venison Roasted with Beets and Onion (served with a glass of Château Chérubin, Saint-Émilion, Grand Cru, Bordeaux, France 2006) Eleven Madison Park
Venison Roasted with Beets and Onion (served with a glass of Château Chérubin, Saint-Émilion, Grand Cru, Bordeaux, France 2006)

 

Milk and Honey Custard with Bee Pollen Ice Cream (served with a glass of Castello Sonnino, de Renzis Sonnino, Vin Santo, Tuscany, Italy 2008) Eleven Madison Park
Milk and Honey Custard with Bee Pollen Ice Cream (served with a glass of Castello Sonnino, de Renzis Sonnino, Vin Santo, Tuscany, Italy 2008)

 

Botrytis Ice Cream with Bitter Almond and Ginger Crumble (served with a glass of Hermann J. Wiemer, Riesling Noble Select, Josef Vineyard, Seneca Lake, New York 2012) Eleven Madison Park
Botrytis Ice Cream with Bitter Almond and Ginger Crumble (served with a glass of Hermann J. Wiemer, Riesling Noble Select, Josef Vineyard, Seneca Lake, New York 2012)

 

Chocolate "Name that Milk" Eleven Madison Park
Chocolate “Name that Milk”

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