As I mentioned in my previous post my assistant and I were in New York 2 weeks ago for the Food Network wine and food festival. We had the pleasure of staying at Iroquois hotel right in Midtown Manhattan. The hotel was amazing but the star of the hotel is its fine dining at their restaurant Triomphe. My mouth is still watering thinking about the delicious dinner we had. Hands down probably one of the best meals I have ever had. We had reservations for 7pm. We arrived a couple minutes early and decided to have a drink at the bar while waiting to be seated. We were greeted at the bar by the manager. The restaurant is modern chic seating about 45 people. The staff is super friendly.
When it was time for us to be seated we entered a dining area separated from the bar. Our waiter arrived and was super nice. We began our dinner with some bubbly prosecco. As we started to look at the menu we were amazed at how many delicious options there were. I couldn’t even make up my mind. I decided to ask our waiter what was the chef’s top dishes. What he recommended?
The waiter began our meal adventure with a small scoop of fresh ricotta (that was still warm) and smear of beet puree and a small toasted piece of bread. We went ahead and started with 2 small platters and soup. First up a slow roasted beet napoleon which was a goat cheese tuile and black garlic sauce and porcini crusted jumbo sea scallops on top of sweet potato pancakes. Following was the creamy harlequin soup which was mushroom cream and kabocha squash. Is your mouth watering yet? (haha)
Next up the main course. Our mouths were already exploding with such amazing flavors that we didn’t think it could get any better. The dishes came out and the plating was absolutely divine. I’m all about the plating. I ordered the Maine lobster Vol- Au- Vent which was puff pastry shell cremini mushrooms tarragon -cognac cream. I didn’t want this dish to end. My assistant ordered Meyer “Local Harvest” beef wellington which was crispy crust, foie gras, mushroom duxelle and roasted baby carrots to perfection.
We were so full at this point but we couldn’t pass up the coffee and dessert. I’m a big fan of dessert so I couldn’t wait to see what was in store. I ordered the crème brulee trio which was 3 flavours of crème brulee lemon, orange and traditional. My assistant got a gelato dessert which were served with 4 different scoops of gelato.
I will definitely be coming back to this restaurant to try out different dishes. Chef Wehrli my hats off to you. Triomphe is very lucky to have you as their chef. If you are ever in New York City and not sure where to dine this is a must visit restaurant. Visit them here Triomphe