Art/Food: Dinner at the Frick

This is frickin amazing…

One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf

Daniel Rose and Marie-Aude, Styling by Diana Tsui. Suit, shirt, and shoes by Tom Ford. Dress by Ralph Lauren Collection. Shoes by Oscar de la Renta. Tablecloth by E. Braun & Co. Candelabras by Lynn Field at Bergdorf Goodman.Photo: Bobby Doherty/New York Magazine
Daniel Rose and Marie-Aude, Styling by Diana Tsui. Suit, shirt, and shoes by Tom Ford. Dress by Ralph Lauren Collection. Shoes by Oscar de la Renta. Tablecloth by E. Braun & Co. Candelabras by Lynn Field at Bergdorf Goodman.Photo: Bobby Doherty/New York Magazine

Inside Le Coucou Chef Daniel Rose’s Seafood Dinner for Two at the Frick

A feast for the senses! I mean what could make you feel better and be more romantic for a foodie/art lover than fine French dining inside a New York  Fine Art Museum among distinguished Old Master paintings while wearing designer duds. Nothing I say!

For this year’s Holiday Food special,  American cooks with French restaurants were sent into homes (and the Frick) to host relatively easy-to-replicate dinners.

It smells like France in here,” chef Daniel Rose says upon entering the Fragonard Room of the Frick Collection. It’s a welcome smell for the 39-year-old Chicago-born chef, who rose to fame in Paris for his tiny, seasonally focused restaurant Spring, and who decamped to New York with his family this past June to launch the grand, inventive brasserie Le Coucou. He was at The Frick recently to cook a romantic dinner for his wife, Marie-Aude, surrounded by the looming The Progress of Love panels, done by one of his favorite painters. (When he first arrived in Paris to study at the American University, he found himself at a Drouot auction at which he bought a “possible” Fragonard, cut from a larger painting, and had it cleaned and sold it for three times more.) For this intimate dinner (save for a crowd of security guards — the Frick has never allowed food to be consumed in this room before), Rose set out to design a menu that would allow him to spend more time eating and less time cooking: warm briny oysters with seaweed butter and oeuf norvégien (an artichoke heart topped with a soft-boiled egg and a creamy coating of crème fraîche with chives and enveloped in smoked salmon), followed by a bourride bursting with clams, mussels, large prawns, and black bass. As the two finished up their meal with a classic dense chocolate mousse and royale d’orange cookies, he said: “There’s no place I’d rather be than here.”

Food: It’s Spain in the lead with Italy a close second and Copenhagen third.

For you worldly foodies out there:restaurants1

We’re talking about what is considered the Oscars of the fine dining world – the 50 BEST – the results were compiled from an “independent” voting panel of 1,000 judges who discover and celebrate the diverse gastronomic talents and communities across the globe.

Ostera Francescana's
Ostera Francescana’s “dropped” lemon tart.  What came first, the name or the drop?

El Celler de Can Roca” — The place that just topped the list of the World’s 50 Best Restaurants. If you don’t already have a reservation at El Celler de Can Roca, it’s probably too late. The Girona, Spain, eatery won top prize at the prestigious 2015 World’s 50 Best Restaurant awards, held June 1st in London.

El Celler bumped last year’s victor, Copenhagen’s forage-friendly Noma down to third, and pipped Modena, Italy’s, Osteria Francescana into second at the event.

Receiving the award to a standing ovation, head chef Joan Roca i Fontane dedicated the prize to those around him. “This success is also for our family, thanks family for your patience, for our wives, our kids, also our team — the best team in the world,” he said.

This year’s results were preceded by an announcement that 2016’s 50 Best ceremony will, for the first time, not take place in London, but in New York. The move, organizers said, would make the event “truly global.”  This will be reflected not just in restaurants we celebrate but also in the locations of the events themselves.

Here is who topped the list:

The 50 best

  1. El Celler de Can Roca(Girona, Spain)
  2. Osteria Francescana(Modena, Italy)
  3. Noma(Copenhagen)
  4. Central(Lima)
  5. Eleven Madison Park(New York City)
  6. Mugartiz(San Sebastian, Spain)
  7. Dinner by Heston Blumenthal(London)
  8. Narisawa(Tokyo, Japan)
  9. D.O.M.(Sao Paulo, Brazil)
  10. Gaggan(Bangkok)
  11. Mirazur(Menton, France)
  12. Arpege(Paris)
  13. Asador Etxebarri(Biscay, Spain) — this year’s highest climber
  14. Astrid y Gaston(Lima)
  15. Steirereck(Vienna)
  16. Pujol(Mexico City)
  17. Arzak(San Sebastian, Spain)
  18. Le Bernardin(New York City)
  19. Azurmendi(Near Bilbao, Spain)
  20. Ledbury(London)
  21. Le Chateaubriand(Paris)
  22. Nahm(Bangkok)
  23. White Rabbit(Moscow) — highest new entry
  24. Ultraviolet(Shanghai, China)
  25. Faviken(Fäviken, Sweden)
  26. Alinea(Chicago)
  27. Piazza Duomo(Alba, Italy)
  28. The Test Kitchen(Cape Town, South Africa)
  29. Nihonryori RyuGin(Tokyo)
  30. Vendome(Bergisch Gladbach, Germany)
  31. Restaurant Frantzen(Stockholm)
  32. Attica(Melbourne, Australia)
  33. Aqua(Wolfsberg, Germany)
  34. Le Calendre(San Pietro, Italy)
  35. Quintonil(Mexico City)
  36. L’Astrance(Paris)
  37. Biko(Mexico City)
  38. Amber(Hong Kong)
  39. Quique Dacosta(Dénia, Spain)
  40. Per Se(New York City)
  41. Mani(Sao Paulo, Brazil)
  42. Tickets (Barcelona)
  43. Borago (Santiago)
  44. Maido(Lima)
  45. Relae(Copenhagen)
  46. Restaurant Andre(Singapore)
  47. Alain Ducasse au Plaza Athenee(Paris)
  48. Schloss Schauenstein(Fürstenau, Switzerland)
  49. Blue Hill at Stone Barns(Tarrytown, New York)
  50. French Laundry(Yountville, Calfornia)

I don’t see Vancouver anywhere on this list.  Here’s my vote for the Best Pie: It goes to Savary Island Pie Company in West Vancouver for it’s to-die-for Buttermilk Pie.buttermilk pie - Copy

You have to wonder how in the world these people manage to make these decisions with so many fine restaurants popping up all over.  It must be a difficult job.  One I wouldn’t mind being a part of.

What do you think?  Should we take this “50 Best” with a fine grain of  sea salt?

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