three of the best dishes from Jean George were:

lobster scented with mace, fresh lychees and celery hearts in a ice wine verjus dressing

peekytoe crab and english pea fondue, rhubarb gelee, shiso puree

foie gras brulee, slow roasted strawberries and aged balsamic

- Skinny 8-25-2003 2:36 pm
back to sustenance



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