We had lunch at Jean-Georges. Jean Georges Vongerichten is a renowned Chef known for infusing the technique of the French cuisine with the flavors of Asia. His restaurant is 3 Star Michelin. That’s like winning an Oscar in the restaurant world.Here’s what lunch was like…

Bread: They don’t put a basket of bread at your table, but walk around and ask if you’d like one slice of wheat or a sourdough roll.

Amuse Bouche:  This literally translates to ‘mouth amuser’ and is compliments of the Chef.  It was 3 very small items. This primes your palette. It’s the opening act if you will. Kampachi sashimi with olive tapenade (about the size of a dime), carrot miso soup with a drop of orange oil (served in a small shot glass), and a potato fritter (the size of a thimble). As you can see these are VERY small and focus solely on taste.

First Course: Japanese Snapper Carpaccio, Crystallized Ginger, White Radish and Olive Oil. This was 4 slices of raw fish with a fantastic glaze on it. The radish was added for texture.

Second Course: Roasted Veal, Quince-Pineapple Compote and Roquefort. It was about 3 oz. of veal with fruit and a small amount of blue cheese matched perfectly.

Dessert: I chose the ‘Caramel’ dessert. This consisted of Vanilla Soda, Chocolate Pop, Coffee-Cardamom Ice Cream, Caramel Curd, Dehydrated Sponge, Roasted Pineapple Sorbet, Warm Caramel Tart, and Crispy Olive-Hazelnut Praline. I know that sounds like a lot, but it wasn’t. All together were 5 bites.

It was one of, if not THE best lunch I’ve ever had. And it lasted for about an hour and half. It wasn’t rushed. It wasn’t overdone. We walked around Central Park after because we had the energy to do so. We didn’t feel stuffed. We didn’t feel tired and lethargic. 

Foodies appreciate food. For its taste. Its texture. Its experience. It’s no surprise that we Americans have a portion control problem.  We get wide eyed at quantity, not quality. We’re victims to the ‘Super Size Me’ and ‘All You Can Eat’ options. And it causes the weight gain most Americans experience.

Foodies see and think different. They get wide eyed about taste, texture, and experience. So portion sizes are smaller. Focus is on quality, NOT quantity. And it’s the healthier way to view food.

The next time you cook dinner prepare a three course meal. A small appetizer, first and second course. And have dessert. But  don’t have an xtra large Ted Drewes concrete. Just a few small bites for the taste. That will satisfy your sweet tooth and save your diet. Then see if you feel different. I bet you do. I’ll also bet if you make this a habit you’ll be healthier. I guarantee it.