What lunch looks like in the best restaurant in the world

In 2017, the American restaurant Eleven Madison Park was officially recognized as the best in the world according to the restaurant rating of the authoritative magazine The Restaurant Magazine based on a survey of chefs, restaurateurs, gourmets and restaurant critics around the world.

At the helm of the establishment is the chef of the restaurant Daniel Hamm, the owner of Michelin stars, who surprises and gives gastronomic pleasure with exceptional French dishes.

Food blogger Julian Fang was lucky enough to get into a chic restaurant and try the tasting menu consisting of 11 dishes. Lunch lasted 3 hours and cost $295 per person.

Source: Business Insider

The best restaurant in the world is located in New York, in Manhattan's Flatiron neighborhood on Madison Avenue.

Inside the restaurant there are huge windows from floor to ceiling.

Let's move on to food. The restaurant offers a tasting menu as well as snacks. Small and warm cheese pies were served first.

While guests enjoy snacks, they are invited to explore the drinks menu. Syrah wine was chosen.

After the wine, a tray of snacks appears.

Carrot marshmallows.

Tuna tartare.

For many years, the restaurant has been serving its famous foie gras pudding. This pudding was topped with asparagus jelly.

A small quiche with egg and morels.

Crispy sweet horn.

Mint Julep cocktail based on bourbon, water, ice and fresh mint.

Bread signals the imminent serving of the main dishes.

Warm puff buns will go well with butter made from goat's or cow's milk.

The first course is Sterling Royal caviar with smoked sturgeon and salmon cream.

This dish consists of three ingredients of three different temperatures — sea urchin, custard with green apple and clam stew.

We try it with a spoon.

Lollipop with peas and mint.

The restaurant prides itself on serving fresh produce grown here. In the photo — fresh asparagus with jamon.

Foie gras, which literally melts in your mouth, with pickled spring vegetables and radish.

Tender Atlantic halibut was served with smoked young garlic and lobster.

Each dish was superior to the previous one. Nova Scotia lobster with young carrots, ginger and granola with spices.

Slow-cooked chicken with giant freshwater shrimp and seaweed.

Four ways to cook Colorado lamb — ravioli, sausages, ribs and "sweet meat".

The highlight of the program is a musky duck with lavender, glazed with honey.

Duck with strawberries and asparagus.

Then a cart was brought to the table. The waiter served the traditional cheese to the taste of the guests.

Breadsticks with raisins go well with cheese.

And finally, dessert — tangerine foam frozen with liquid nitrogen.

A curious variant of the dessert made of milk and chocolate is dehydrated chocolate mousse, caramel white chocolate sorbet, browned milk powder.

The last dish is a plate with lots of macaroon cakes of different flavors.

And at parting — a small box of jelly.