Le Bernardin - Octopus

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Le Bernardin - Octopus
Le Bernardin - Octopus

OCTOPUS
Charred Octopus "a la plancha"; Green Olive and Black Garlic Emulsion, Sundried Tomato Sauce Vierge

Yet another home run, and another "Best of 2012" plate: octopus was cooked to pillowy soft, yet gelatinous texture. All three sauces were masterfully created and combined; black garlic added much needed umami richness and Vierge was out of this world - easily the best of it's kind. Typically, Vierge is made with tomatoes and basil ( although other herbs are frequently added too), in this case Le Bernardin made it with concentrated flavor of the sun-dried tomatoes and very delicate herbal component. Pulpo was briefly seared "a la plancha", which again intensified flavors - still, the plate remained extremely delicate.

Many thanks to my dearest LT for an incredibly generous birthday gift and equally enjoyable company.

Please take a look at the entire Le Bernardin Dinner picture set.

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Taken on: August 18, 2012
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Camera: Nikon D90, f/2.8, 1/15 sec, 24mm (=36mm), ISO 400 (more info) (hide info)
Camera: Nikon D90
Lens: 14.0-24.0 mm f/2.8
Aperture: f/2.8
Exposure Time: 0.067 sec (1/15)
Focal Length: 24mm (35mm equivalent: 36mm)
ISO: 400
Exposure Bias: +2/3 EV
Flash: No Flash
Exposure Program: Aperture-priority AE
Exposure Mode: Auto
Metering Mode: Multi-segment
White Balance: Manual
Gain Control: Low gain up
Contrast: High
Saturation: High
Sharpness: Hard
Color Space: Uncalibrated
Software: Adobe Photoshop CS5.1 Macintosh
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