A dinner at Le Jardinier starts off with an amuse-bouche, or
what I jokingly referred to as an amuse-juice—a concentrated
shot of a beet, carrot, apple and ginger. An enticing bread basket
makes its way to the table where the usual suspects appear with a
gluten-free twist. Parker House rolls are made with Japanese rice
flour; French-style baguettes made from a blend of buckwheat,
teff and sorghum; and crisp shards of lavash are sprinkled with
sesame seeds, poppy seeds, quinoa, matcha powder and Japanese
shichimi pepper. e bread program, thought up by master baker
and fellow Robuchon alum Tetsuya Yamaguchi, is a testament to
Le Jardinier's willingness to adapt to dietary sensitivities—albeit
with the same level of quality and taste.
More than half of Le Jardinier's menu is completely void of
meat or poultry. Although admittedly, that's not what I came for.
e dishes, I found, are sized appropriately for sharing, if you
desire, and highlight the best of a single in-season ingredient
with supporting characters that emphasize texture, color and
flavor. ink thinly shaved slices of melon with dollops of creamy
burrata, sweet figs and marcona almonds; fresh watermelon with
heirloom tomatoes, ginger and mint; and earthy baby carrots with
snap peas, spring onions and seared Maine scallops.
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