WD-50

Wylie Dufresne is the architect of a new generation of businesses directed at a public without prejudice, disinhibited and young. A bistro with groundbreaking colors and shapes that boasts a very personal, creative cuisine. Everything has substance; nothing is common. We are talking about one of the greatest exponents of experimental, cosmopolitan, eclectic American cuisine.
We will focus today on the tasting menu. The appetizer stands out for its delicate exoticism and Asian inspiration: slices of raw fish (cobia) with orange rind, endives and sprouts over a consommé of Chinese cured meats perfumed with sherry vinegar and soy. Daring in all its glory: powdered smoked salmon with bread ice cream seasoned with sesame, scallions and cream cheese crocant. A gala technique inspired by Ferran Adrià’s miso sponge cake: terrine of foie gras, aerated, spongy, accompanied by pickled beet and plum puree as well as a bread tuile. The technological madness is mind-blowing even as it introduces popular themes: scrambled egg sausage with tuna belly, avocado puree wrapped in bacon and French fry brunoise. Clean, light, exquisite… the scallop, seared, over juicy yuzu and grapefruit, certainly acidulated, with various, exultant al dente vegetables. Noble, natural and staggeringly juicy, the lamb filet with black garlic romesco sauce, chopped cucumber branch and dehydrated soy. The duck confit was lucid and immaculate, presented in the form of carpaccio, as if it were a cold cut, a hot cold cut, bursting with flavor and juices, rosy centered, gracefully adorned: a cream of popcorn, kalamansi and lovage. The desserts are colossal, whether you choose the vanilla ice cream with balsamic and dehydrated raspberries, the caramelized brioche with apricot and butter lemon thyme cream.
In short, a very conceptual, advanced cuisine that transmits a vast array of flavors.