Le Bernardin, New York, 2012

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Layers of thinly pounded yellowfin tuna, foie gras, toasted baguette, chives, and extra-virgin olive oil
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Sauteed langoustine, truffle, chanterelle, and aged balsamic vinaigrette
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Shellfish medley, yuzu-scented custard, and smoked bonito broth
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Charred octopus “a la plancha,” green olive and black garlic emulsion, and sun-dried tomato sauce vierge
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Poached halibut and “black truffle pot-au-feu”
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Sauteed Dover sole with brown-butter tamarind vinaigrette
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Plum foam, ginger, shiso, and sake sorbet
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Madagascan chocolate ganache, candied peanuts, and popcorn ice cream
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Chocolate brioche
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