I was fortunate to have cooked for a group of French people when I was running our family's inn in NH. It turned out that the group was the staff from a French restaurant in Boston. I thought that the food I'd prepared for them was "fancy". I found out differently when I went there for dinner. When they cooked for me, it changed forever how I look at fine dining. The first course is this one except with far better presentation and Beluga caviar instead of the white sturgeon. Beluga is no longer sold in the US for sustainability reasons. You can tell how much of an impression Jean-Georges Vongerichten had on me as I still remember almost every course of every meal I ate there more than 30 years later.
