claude le-tohic is the former ec at joel robuchon and opened a new multi-story complex near union square. The six story building contains a patisserie, a bistro, a bar, lounge, and on the top floors a fine dining restaurant, O. The place reminds me of a french china live.
The menu at O is french-japanese and not surprisingly similar to joel robuchon.
amuse-bouche 1 - tartlette, carrot mousse infused with jasmine tea
amuse-bouche 2 - pomegranate gazpacho, marmalade of charcoal roasted beets, herb salad
carpaccio of “konbujime” madai, finger lime, seaweed
shawamuchi and uni sabayon, toast melba
lobster gelee, geranium, corn veloute
seafood broth - scallop, geoduck, shrimp ravioli, scampi tarama, mimolette
roasted lobster - chambertin sauce, juniper, bone marrow, red cabbage, pepper berry bearnaise
caramelized black cod - lemongrass oil, cauliflower, seaweed butter
roasted veal chop - sweetbread and porcini, squash, creamy semolina, natural jus
exotic pineapple - silky coconut milk, rum emulsion, frozen pineapple, passion fruit
kumquat & chocolate - confit and spicy prune, banyuls, kumquat ice cream