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| Restaurant |
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| New
York, USA |
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Society - Extraordinary
February - 2007 |
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6
Stars & 5 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| Mirabelle, in St James New York is considered by food
critics and patrons alike to be one of the finest restaurants on Long Island.
This postage stamp sized, “destination” restaurant is definitely
worth the drive (approx 50 minutes from Great Neck) due to the extraordinary
culinary genius of Chef Owner Guy Reuge. We arrived at Mirabelle at 8Pm on a
Saturday evening and were somewhat surprised at the diminutive size of this
amazing restaurant... The restaurant, a converted farmhouse is charming, quaint
and quite adequate for the type of gourmand who enjoys the very best in food
and wines. We were greeted at the door by Guy’s wife Maria and immediately
treated to a delightful champagne cocktail (Champagne, Eau de Vie de Mirabelle,
Mirabelle Plum) prior to our being seated. The restaurant’s servers are
young, attractive, courteous, attentive and very knowledgeable. That evening,
Chef Reuge and Maria offered us selections from their famous “tasting
menu”. Chef Guy Reuge, who operates the restaurant with his wife Maria,
has had an illustrious career both here and abroad, and is highly respected by
his peers. Chef Guy was awarded the prestigious La Toque D’ Argent by the
Maitres Cuisiniers de France, who declared him “Chef of the Year” in
2006. He had also spent almost 10 years in some of New York’s finest
restaurants before deciding to open his own restaurant outside the city.
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| Mirabelle has continued
to grow and prosper over the years, and Chef Reuge’s fame has spread
throughout New York as he has upgraded the menu and wine list. The chef offers
a nightly tasting menu that changes on a weekly basis and is accompanied by a
selection of wines chosen from their extensive wine list. Guy is an ardent
believer and promoter of fine French culinary arts, and gives monthly cooking
classes at the restaurant. He is also an author of his own small cookbook 'Le
Petit Mirabelle'. The food, service and ambiance were extraordinary and after
chatting with Guy and Maria we left knowing that the cuisine and service at
Mirabelle are in a class by themselves. |
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| We started with a fabulous Duo of cured Salmon:
Gravlax and Pastrami with fennel seed working seamlessly together to massage
the palate and prepare for the next course. This was accompanied by a
delightful Calera, Central Coast 2006 Chardonnay from California exhibiting
bright, fresh varietal aromas accented with notes of citrus. Next came
Caramelized Sea Scallop with grapefruit jam and tarragon sauce served with
Pinot Blanc Auxerrois, Domaine Catherine Auther, Alsace. This a medium-bodied
white wine, with juicy, lip smacking fruit flavors of pears, peaches and
citrus. Both were beautifully presented and absolutely delicious. |
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Our appetizers were
followed up by one of the most delicious Foie Gras we had ever tasted, created
with golden beet puree, potato gaufrette, and dried fruit marmalade. This
course was topped off with a Tal Luc Lis Neris 2003, Italy, a stunningly
sensuous desert wine with perfect balance. And after a brief intermezzo, we
dined on our entree: A Grilled Painted Hill Farm Shell Steak with meritage
sauce and potato Pont Neuf. A steak prepared to perfection in an incredible
deep rich sauce that made it impossible to want to clear my palate.
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Before our dessert course we were presented with
a beautiful tray of unique and flavorful artisan cheeses with an enchanting and
very tasty fruit and raisin walnut toast. We were then treated to Raspberry
Bavarois with Brandy Snaps and Chocolate Beignet, which simply delighted the
senses with a cornucopia of flavors. Our dining experience at Mirabelle lasted
several hours and we thoroughly enjoyed every minute. The ambiance, food, and
excellent service made for an unforgettable evening! Mirabelle is a brilliant
reflection of the skill of one of America’s finest French Chefs, Guy
Reuge, and the hospitality and warmth of his wife Maria and their delightful
staff. |
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by Barry Kay
Editor: John Lomitola
Editor-in-Chief:
Ingrid Lemme |
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| © 2008 ~ Seven Stars and Stripes,
Inc. |
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