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| Cedric Barbaret knows sugar |
Monday through Friday, Le Bec Fin (1523 Walnut St.) offers a classical five-course Degustation Menu for $50, exclusive of tax and gratuity.� Chef/owner Georges Perrier and executive chef Nicholas Elmi have created an all-new Degustation that highlights decadent ingredients in classical preparations, like foie gras ensconced in ravioli with sauce perigourdine, a rich blend of veal stock, foie gras and black truffle.
Le Bec is also welcoming new pastry chef Cedric Barberet, formerly of M Resort and Spa, Las Vegas and Donald Trump's private Mar-a-Lago Club in Palm Beach, to the kitchen. In 2005, Barbaret spent two months constructing the five-foot high, 200-pound, seven-tier Grand Marnier chiffon cake (pictured) decked with nearly 3,000 icing roses for the nuptials of The Donald and Melania Knauss.� Though slightly less grandiose in scale, his daily dessert of choice ends the Degustation on a sweet note.
After the jump, Le Bec's new Degustation Menu.
Foie Gras Ravioli, Sauce Perigourdine
Saut�ed Saint Peter's Fish, Paddle Fish Caviar, Orange Scented Petite Nage
Pan Roasted Filet Mignon, Pomme Puree, Sauce Bordelaise
Mixed Greens, White Balsamic, and Walnut Oil
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