Le Bernardin

Almost raw course: kampachi tartare with crispy rice chips.

Barely touched course: warm peekytoe crab "cake" with persimmon ribbons in a chili broth.

Lightly cooked course: crispy black bass on a lup cheong and bean sprout risotto in a hoisin plum sauce.

Dessert: black sesame panna cotta with sour cherry spheres and Mandarin sorbet.

Wine: Meursault Perrieres Vincent Girardin 2007.

Tea: chamomile and lavender.