"Jean Georges" news and stories

Photo: Michelin.

Michelin's "New York City Restaurants 2010" dining guide was released this week, bumping up Daniel Boulud's Daniel restaurant to three stars while stripping Mario Batali's Del Posto of a star.

Daniel is in small company in the three-star category of "exceptional cuisine and worth the journey." Masa, Per Se, Jean Georges and Le Bernardin also retained their three-star ratings.

Del Posto dropped from the two-star category ("excellent cooking and worth a detour") to one star ("a very good restaurant in its category").

Other restaurants that saw significant changes include the Italian restaurant Alto, with a bump up to two stars and Corton, which also won a double star.

What do you think of guidebook ratings? Let us know in the comments below.

Is it bad that I haven't visited any of the top 50 restaurants in the world? Not even once?

I guess it's not surprising, considering only 8 of the top 50 are here in the United States and none are near me. Thomas Keller's The French Laundry in Yountville, CA is the top U.S. restaurant at #4. Other U.S. spots include Per Se, Jean Georges, Le Bernardin, Charie Trotter's, Daniel, Alinea, and Chez Panisse. The top restaurant is El Bulli in Spain (the site also lists restaurants 51 to 100).

I really have to get out more.

[via Gastronomic Fight Club]

Black sesame seeds, long a staple of Chinese and Japanese cuisine, have become the darlings of top pastry chefs around the globe, ranging from New York and Los Angeles to Barcelona.

I've had the privilege of tasting them atop such dim sum items as chicken pies in New York City. To be honest, I didn't detect any peppery, smoky flavors. Maybe my palate wasn't sophisticated enough at the time.

All I know is I'm going to have to bring my big wallet if I want to taste these shiny, black nuggets of flavor as deployed by the world's best pastry chefs. In my hometown, Johnny Iuzzini, pastry chef at Jean Georges blends, them into the ganache for his chocolates.

At temple of molecular gastronomy El Bulli in Barcelona, Chef Ferran Adrià's brother, Albert, has found a use for them, too. He's concocted a spiral of black sesame brittle, dehydrated raspberries and lime gelatin, capped with coconut ice cream. Back in the States, Ron Mendoza, pastry chef at Sona in West Hollywood, uses black sesame for a brittle and an ice cream.

Here's what I'd like to know: Have you tasted them, and can I borrow your credit card? Seriously can anyone who's tasted black sesame in a high-end restaurant chime in? Even better, can anyone tell me how to use these little gems at home?

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