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Baton Series: Michael Laiskonis (Le Bernardin)

Baton Series: Michael Laiskonis
Chef Eli and Chef Michael (love the spoon in the pocket)

Last night’s fancy schmancy dinner was courtesy of none other than Michael Laiskonis, the genius behind Le Bernardin’s desserts for eight years. Do you know what else made dinner more special? He was actually the one who served us. Perks of being late ha! Oh, did I mention Chef Eli Kirshtein was on the line helping out?


I’m not gonna go through great lengths describing the meal. It was delicious. Every dish was impeccably plated. My favorites were the braised short rib and, of course, “the egg”. The braised short rib was so juicy and fork-tender while still being served medium. The bone marrow pearls were inventive. And “the egg”? I wanted to lick the inside of it. Here is the meal, in pictures…

Baton Series: Michael Laiskonis
Ravioli of Crab, Parsnip, Jalapeno, Passion Fruit Brown Butter

Baton Series: Michael Laiskonis
Bantam Egg, Fried Sweetbread, Hedgehog Mushroom, Pea Jus, Wood Sorrel

Baton Series: Michael Laiskonis
Shrimp, Shiitake Mushroom, Spinach, Vanilla-Sweet Potato Puree, Duck Fat Vinaigrette

Baton Series: Michael Laiskonis
Braised Short Rib, Bone Marrow Pearls, Potato, Wild Onion, Herbal Green Garlic Puree

Baton Series: Michael Laiskonis
Fourme d’Ambert, Bacon, Soy Caramel, Gingersnap, Prune

Baton Series: Michael Laiskonis
Crunchy Choux, Edelflower Mousseline, Rhubarb, Strawberry Sphere, Celery

Baton Series: Michael Laiskonis
A Logical Conclusion: ‘The Egg’

While dinner was indeed pricey, how much more do you think will you spend if you had to fly out to NY, or worse, when else will you ever get a chance to taste “the egg”? Last night, Chef Michael was in our backyard.

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