Diary of a Chef | Day 5: "Monkfish and Hibiscus"

Photo | Corton's signature style and precision plating up

So today was tourist day!
My feet did the walking and I paid hommage to 'Ground Zero', cruised along the Hudson, looked out to the Statue of Liberty, saw the oldest suspension bridge in the US - the Brooklyn Bridge and visited Wall Street.

The kitchen soon beckoned and I popped back into 'Double Crown' to fine tune our team's preparations for 'Flavors of New Zealand' and managed a stroll up one of the most expensive shopping streets in the world, 5th Avenue.

Tonight I headed out with Mark Rose CEO of The Rees Hotel for heart of Tribeca to dine at one New York's finest called 'Corton', named after a region of Burgundy and another Michelin award winner.

Chef Liebrandt’s modern French menu at 'Corton' is a cross between classical and contemporary. His flavours were clean, precise and intense. Stand out dish had to be the monkfish with hibiscus and blond morels.  

Corton's winel list is exemplary with a selection predominantly from the Corton hill in the largest area of Grand Cru in Burgundy.