Lille

by Wen France

Things to Do & See

1. LA GRAND PLACE

We visited Lille for the Christmas Market. The atmosphere was really festive with an illuminated Ferris wheel and enormous Christmas tree. Great to walk round with a warm glass of mulled wine or hot apple cider.

2. LE VIEUX-LILLE

Lunch at A l’Huîtrière

Paul

3. LA VIEILLE BOURSE (OLD STOCK EXCHANGE)

The stock exchange is a striking building in the center of Lille. Inside courtyard was a small antiques fair used by traders selling second hand books, antiques, and records.

4. LE TRIPOSTAL

Always fun checking out the cool modern art in a new town. The museum is big and inviting. Plenty of space to walk round. The exhibits are so varied, that there’s something for everyone.

5. PORTE DE PARIS

It is a commemorative monument for the victories of Louis XVI. It served as the town gates as well as an Arc de Triomphe.

Dinner at La Menara

Lille Christmas Market

by Wen Christmas Market

Cologne Christmas Market

by Wen Christmas Market

ASIATE

by Wen New York

Asiate

80 Columbus Cir #35, New York, NY 10023
(212) 805-8881
www.mandarinoriental.com/asiate
Asian Fusion

The View

From the elegant 35th-floor dining room, offer views of Midtown Manhattan’s sleek vertical marvels and the Central Park.

Three Course Weekend Brunch

Amazing views of Central Park and Columbus Circle. The brunch items are fairly diverse, you get a good amount of food for the price.

Bread & Butter

Chocolate Croissant & Multi Grain Bread

Gourmandise Tasting

Roasted Tomato Bisque

Asparagus Frittata

Ahi Tuna Poke

Shiitake Mushroom Terrine

Second Course

Duck Confit & Yukon Potato Hash

Pan Seared Scallops

Dessert Duo

Mango-Coconut Parfait, Lime Form.

Semi Sweet Brownie, Mocha White Chocolate Cream, Phyllo Crisp.

AQUAVIT

by Wen Michelin Star New York

Aquavit

65 E 55th Street, New York, NY 10022
(212) 307-7311
www.aquavit.org
Nordic cuisine

FOUR COURSE PRIX FIXE MENU

The food is remarkably innovative, harmonious, and balanced. I like the restaurant itself as well, modern wooden furniture with funky Scandinavian decor. The restaurant staff took care of us all through the meal and the food was absolutely delicious.

Amuse Bouche

Pickled tomatoes lollipop sticks.

Bread & Butter

Crisp flatbread and warm Danish rye bread with creamy brown butter and sea salt flakes.

Icelandic Langoustine “Crudo”

Maine sea urchin, celery, lovage, granny smith apple.
The flavor of the smoke that had escaped when they opened the jar had already permeated the goodies inside!

White Asparagus & Beets

Smoked trout roe, danish rye, nobis, spruce.

Onion Family

Pan roasted foie gras, pork belly, union brûlée.

Carrot & Oat

Mascarpone mousse, walnut, oatmeal granola.

Amuse Bouche

Hot cinnamon beignets

Petit Fours

Finally, there were six excellent little pastries.

AUBERGE DU SOLEIL

by Wen Napa & Sonoma

Auberge du Soleil

180 Rutherford Hill Rd., Rutherford, CA 94573
(707) 963-1211
www.aubergedusoleil.com
American

BRUNCH MENU

Bread & Butter

muffins, house made pastries & artisanal breads

Beginnings

potato gnocchi, wild Mushrooms, pea shoots, parmesan nage

Oysters

Sustenance

duck confit hash, slow cooked farm eggs, mâche, red wine sauce

Dessert

crispy filo wrapped chocolate dumplings
tarragon ice cream, arbequina olive oil

AI FIORI

by Wen Michelin Star New York

Ai Fiori

400 5th Avenue, New York, NY 10018
(212) 613-8660
www.aifiorinyc.com
French/Italian

FOUR COURSE PRIE FIXE MENU

Amuse Bouche

Wild mushroom soup in a shot glass.

Zuppa di Zucca

Butternut squash soup, pickled acorn squash, brown butter, foie gras.

Trofie Nero

Ligurian crustacean ragu, seppia, scallops, spiced mollica.

agnolotti

Astice

Butter poached nova scotia lobster, glazed root vegetables, nebrodini mushrooms, château chalon sauce.

Caffè Latte

Panna Cotta

Balsamic crema, pomegranate, yogurt, green apple sorbetto.

Petits Fours

Salted buttercream bonbon and passion fruit pâtes de fruit.

CHIKALICIOUS DESSERT BAR

by Wen New York

Chikalicious Dessert bar

203 E 10th Street, New York, NY 10009
(212) 995-9511
www.chikalicious.com
Desserts

Three Course Prix Fixe Menu

ChickaLicious Dessert Bar is a great place to enjoy a delicate dessert with tea or coffee in a very Japanese, jazz music-filled atmosphere. If you sit at the bar, you can watch the chefs working their magic prepare the dessert just like at a sushi bar.

Chikalicious Amuse

Yuzu Sorbet. Cold and Smooth.

Cafe Latte

Mocha and Hazelnut Trifle with White Coffee Ice Cream

Moist Triffle, Spongy Nutty Cake, and Crunchy Crushed Hazelnuts.

Petits Fours

Shortbread Cookies, Coconut Marshmallow, and Mini Chocolate Cakes.

ANNISA

by Wen New York

Annisa

13 Barrow Street, New York, NY 10014
(212) 741-6699
www.annisarestaurant.com
American

Five Course Chef’s Tasting Menu

I love Annisa and will continue to come to this restaurant. The room is elegant and the waitstaff is incredibly friendly and attentive. The food is so delicious and done in such interesting ways. Overall I thought that the progression of the tasting menu was done beautifully and appreciated that I didn’t leave stuffed and gluttonous.

Amuse Bouche

Salmon Mousse Tartlettes.

Fluke Ceviche

Fluke Crudo with Black Lim and Radishes.

Foie Gras Soup Dumpling

Chef signature dish. Seared Foie Gras with Soup Dumplings and Jicama.

Pan Roasted Filet of Cobia

Sauteed Filet of Cobia with Grinnel Caviar, Cauliflower and Capers.

Pan Seared Duck Breast

Pan-Seared Duck Breast with Quail Egg on Pork Belly.

Amuse Bouche

Pear lemon Sorbet.

Butterscotch Beignets

Pecan and Salted Butterscotch Beignets with Bourbon Milk Ice.

Petits Fours

Frozen Chocolate Mint Truffles, Candied Ginger and Mini Pineapple Popsicles.

MANRESA

by Wen Michelin Star San Francisco Bay Area

Manresa

320 Village Ln, Los Gatos, CA 95030
(408) 354-4330
www.manresarestaurant.com
American

Chef’s Menu – 2013

After enjoying a fabulous meal in 2009, we returned with a party of five for a winter menu. Menus change with the seasons. I must say the service continues to excel. Food comprised of nine dishes plus desserts. Each course was a work of art, visually and in its preparation and taste.