Picholine’s ‘Oceanic’ Sea-Urchin Panna Cotta


I have a personal interest in this dish, he says, and I wouldnt let it go. Thats Picholine chef Terrance Brennan on his sea-urchin panna cotta, one of only two items from the restaurants previous incarnation that he continues to serve today. The dish, which the chef describes as all about the taste of the ocean, and nothing else is the first course of an $80 three-course prix fixe menu, and one of his signatures. As always, simply scroll over the arrows on the large image to see quotes from the chef.

Photo: Melissa Hom