Well, the Sylvester menus are out – not only for the Moul Yam dinner (discussed earlier at viewtopic.php?f=30&t=20479&p=176140
)but also for that at Catit, indeed two of the best restaurants in the country. First the menus and then my comments (and believe me, please I have some comments)Moul Yam
Cepe Mushrooms and Shrimps
Carpaccio of Grouper with Gold Leaves
Cappucino of Salsify with Oysters and Russian Caviar
Salad of Blue Crabs and Porcini Mushrooms
Salad of Baby Calamari in Coffee Oil
A Faberge of Goose Liver
Langoustine Raviolis in Tomato Consommé
Bresse Grouse with Perigord Truffles
Bretagne Langoustes in a Sauce of Popcorn
Fillet of Brill with a Cluster of Parsley in Aromatic Oils
A Duet of Japanese Kobe beef
Mandarin Gnocchi in a Citrus Consomme
Variations on the theme of Crepes Suzette
Price NIS 800. Wine and Service Not IncludedCatit
The entire meal will be accompanied by free pouring of Louis Roederer Brut Champagne.
Seared Coquilles St Jacques on Tarragon Cream with Grilled Endives, Citrus Vinaigrette, and Caviar with a Sea Water Foam
Red Tuna Sashimi and Oysters with a Parlsey Jelly, Green Ful Beans, Boiled Artichokes, Tomatoes, and Eggplant with a Basil Vinaigrette
Goose Liver Grilled over Citrus Charcoals, with Lobster Meat, Chestnuts and Brandy Cream with a Cardamom Foam
Grilled Sweetbreads on a Cream of Green Ful Beans, Served with Parmesan Raviolis with a Raw Egg Yolk in a Tarragon Flavored Veal Stock
Wild Fillet (Undefined) Poached in Butter and Chicken Stock with Turnip, Artichoke, Green Beans and Fresh Truffles served in a Sauce of White Butter and Tonka
Sorbet of Gin and Tonic with a Cucujber Jelly, Green Olives and Chili
Grilled Lamb Fillet With Winter Vegetables, Tortellini of Garlic and Parsley Served in the Natural Juices of the Lamb, Olive Oil and Za'atar
A Platter of Boutique Cheeses
Strawberries with Crème Fraiche,
Chardonnay-Lemon Grass Sorbet
A Variation on Valrona Chocolate includings Brownies and Bannas in Caramel, Cinnamoned Jelly, a "Shot" of Popcorn, and a Chocolate Sorbet
Only on 31 December. First sitting (18:30-21:15) NIS 750 per person
Second Sitting, NIS 890 per person
Sitting on the Bar NIS 700 per person
Prices Include the Champagne poured during the meal
As to comments – first of all, let us be aware that we are talking about two of the best restaurants and two of the most talented chefs in the country. Whatever objections I may have are therefore not so much related to price or to the quality of the dishes that are going to be offered. In fact, I am quite certain that nearly every dish will be as close to perfection as is possible to attain.
I do, however, have several problems with both of these meals. On the earlier thread, several used the term "conspicuous consumption". I'll go even further than that in stating that stating that if I could order a la carte from any three of the dishes offered by either restaurant, I would be quite content, in fact as happy as the proverbial pig in a poke. Taken all together however, I cannot help but feel that by the end of the meal one's palate, stomach and intestines will be little more than a thoroughly confused mismash of flavors and aromas. Not only conspicuous consumption but, in my opinion, "overkill". And overkill, again in my opinion, is not in good taste.
Perhaps this is what some people want. If that is the case, power to them, and I most sincerely hope they enjoy not only the eating but the boasting they will later do about their meals. I cannot help but feel, however, that fine dining has little to do with excess and even less to do with boasting. Also not to misunderstand – I intend to continue returning to both of these superb restaurants on a fairly regular basis. Just not for these meals.
For the record, my own New Year's Eve dinner will, as is my wont, be taken at home. Tentative schedule for the dinner – shrimp bisque, cassoulet de Castelnaudary, and a pear and almond Tarte.