Starting from the month of February, the MET Metropolitan Museum of Art of New York adds an important artist to his long list. This time it is not a painter or a sculptor, but a cook expert in culinary art. Hired as resident chef to the The Dining Room, the debut of the chef John Fraser, two Michelin Stars, is almost an artistic installation: a menu totally based on mushrooms!
The starred chef enthusiastically accepted the assignment: "As a visitor and devoted fan of the MET, I am honored to share my culinary vision with guests at The Dining Room. Combining my style of cooking with the artistic experience of the MET is a unique and stimulating challenge. I hope my dishes bring a complete and profound experience to all visitors"- reads the official statement.
The big news was very well received by the American press, which wasted no time in praising the choice to open the elegant restaurant to the public – until last summer access was granted only and exclusively to members of the MET, in fact. A decision in line with the project of experimenting with high-quality dining in the prestigious walls of the infinite museum through the creative cuisine of the American chef, who goes to support the menu of theexecutive chef Fred Sabo.
Already known for his exquisite work at The Loyal and at the Nix, John Fraser has the task of winning over customers through innovative seasonal menus that revolve around a main ingredient. His debut immediately convinced the critics thanks to the original use of mushrooms in a special fixed price menu available for lunch, brunch and dinner. This mushroom menu will be available until April, before changing to focus on another seasonal ingredient. Renowned for his ability to create excellent dishes with high quality ingredients, Chef Fraser has imagined a 5-course enogastronomic itinerary combined with wines of California that explores the mushroom world.
It starts with the Royal Trumpet Mushroom Carpaccio (mushrooms, fennel with barigoule, flakes of Parmesan, hazelnuts and wild rocket), followed by Chanterelle Polenta (chanterelles in fricassee, pumpkin, poached chicken egg, chestnuts, truffles). The main course provides the fish version with the Sea bass with steam with wild mushroom bouillon, Hon-Shimeji Japanese pickle mushrooms, aromatic herbs, or the meat version with the Sirloin accompanied by caramelized Maitake mushrooms, onion galette, escarole salad and fresh horseradish. The dessert called Porcini Pavlova reproduces the shape of the mushroom with a sweet meringue, inside which they are found vanilla cream, chocolate pudding and coconut powder served with Madeira aged 10 years of Madeira and Henriques.
In addition to the contribution of the chef John Fraser, the bar director Salvatore Tafuri bring new drinks like cocktails Central Park made with green voka, chartreuse and white vermouth or the Passion About It with bergamot, passion fruit, ginger and bubbles. The choice of the cellar and the wine pairings is instead in the hands of the wine director Amy Racine.
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