938 Villa Street, Mountain View, CA 94041
(650) 964-7466 www.cheztj.com
French/American
Gastronomique Menu – 2010
I heard good things about the new chef Scott Nishiyama and it intrigued us to give it another try. Food was prepared and presented in a most excellent way. Overall you will leave happy and full.
The menu lists that evening’s featured ingredients, such as asparagus, vermouth, liquid nitrogen, and pineapple, but holds no clue as to how they will be presented in dishes. You can expect a variety of small plates and interesting food chemistry. It was an unexpected fun hot-and-cold experience.
Amuse Bouche
scallop sashimi
Amuse Bouche
First Course
Bread
tofu parsley whip and balsamic vinaigrette emulsification
Second Course
Third Course
62 degree egg
Fourth Course
foie gras
Fifth Course
truffle
Sixth Course
pork belly
Seventh Course
tofu fried veggies
Eigth Course
cheese
Ninth Course
Lychee amuse bouche to complement the scallop amuse bouche from the beginning of the meal
Twist is Pierre Gagnaire’s first restaurant in the United States and it is located on the 23rd floor of the Mandarin Oriental Hotel. I like the idea of a tasting menu letting you experience a wide range of Chef’s dishes, but there were too many ideas to get my head around.
Amuse Bouche
Bread & Butter
First Course: Shellfish & Red Beet
Red Beet Carpaccio, Campari, Shellfish Salad “Baltard Market”
Soja glazed smoked Eel
Second Course: Sea & Earth
Santa Barbara Prawns, Spicy Grapefruit Syrup, Ginger-Potato Salad.
Poached Duck Foie Gras, Iberico Ham, Scallop Mousseline
Third Course: Black Cod
Grilled Fillet, Poached in Citrus Butter, Molasses-White Balsamic Glaze
