Picholine - Michelin 1 Star Restaurant in NYC, NY New York

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Michelin star chef cooks and plates his award winning food.

http://www.picholinenyc.com

The video produced by Pure Soul Productions Inc.
http://www.puresoulprod.com

Dishes are (in order of appearance)

Heirloom Beets and Apples
Mâche, Horseradish-Mustard Coulis

Scottish Wood Pigeon
Caramelized Endive, Sweet Potato Fondant

Diver Sea Scallops "Rossini"
Sunchoke, Truffle, Foie Gras-Pistachio Dressing

Sea Urchin Panna Cotta
Chilled Ocean Consommé, Caviar

Tuna "Napoleon"
Flavors of the Riviera, Olive Oil Ice Cream

Sheep's Milk Ricotta Agnolotti
Artichokes Barigoule, Bottarga, Parsley Pistou

Passion Fruit "Cannoli"
Coconut Tapioca, Exotic Fruit Souppearance

Chocolate Cremeux
Pistachio Textures, Red Currant Sauce


About Picholine

aking its name from the small, tender green olive harvested in the Mediterranean, Picholine opened its doors at 35 West 64th Street in October of 1993. "It instantly became one of the best restaurants around Lincoln Center," according to The New York Times, which gave Picholine a prestigious three-star rating.

The menu at Picholine showcases "the ferocious commitment to quality and the restless inventiveness of its chef-owner, Terrance Brennan," stated The New York Times. Featuring the highest quality seasonal ingredients, his French-Mediterranean dishes are original interpretations of classic flavors from France, Spain and Italy. Delectable "preludes" include Sea Urchin Panna Cotta with Chilled Ocean Consommé and Caviar, and Crisp Sweetbreads with Pickled Crudité and Raisin-Mustard Emulsion; signature entrées include Diver Sea Scallops with Cauliflower Silk and Blood Orange Grenobloise, and Heirloom Chicken "Kiev" with Chanterelles and Liquid Foie Gras. Desserts like Passion Fruit "Cannoli" with Coconut Tapioca and Exotic Fruit Soup, and Pear "Torchon with Smoked Maple Ice Cream and Spice Bread Crumbs sweetly round out the restaurant's offerings. Picholine's renowned cheese cart displays more than 60 of the world's finest artisanal cheeses.
Artisanal Bistro Interior

Brennan's 2006 redesign of Picholine transformed the restaurant with a sleek design that mirrors the modern sensibilities of his Mediterranean cuisine. The no-reservations wine and cheese bar features purple leather banquettes and walls upholstered in a grey-lavender stripe. Soaring 10-foot boysenberry velvet curtains separate the wine and cheese bar from the elegant dining rooms, where grey mohair banquettes and custom-made grey leather chairs with deep purple piping are reflected in custom mirrors.

In addition to 84 seats in the main dining rooms, L'Olivier, the restaurant's spacious private dining room, can accommodate an additional 22 guests. Picholine's intimate Wine Room seats up to 8 guests. Tucked in a corner of the 2,500 bottle-lined Wine Room is the famous Cheese Cave.

The restaurant received a James Beard Foundation nomination for the country's Outstanding Restaurant in 2007, and was awarded two stars in the 2008, 2009, 2010, and 2011 editions of Michelin Guide New York City.

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