Jubilee Fall 2016 Our Coverage Sponsored by Fresh Origins
Owners and Dynamic Duo Couple Executive Chef Luc Holie and Ilda de Araujo
You want to order the Lobster Salad!!!
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website at
It's not who you know, it's WHOM YOU KNOW and we are absolutely jubilant to tell you about our latest trip to Jubilee; it took far too long for us to return.
Jubilee was first featured in 2011:
Jubilee was most recently featured in 2013:
Since June 2012, they have been enlightening the palates of the bevy of guests that just love all they excel in at 948 First Avenue: Luc and Ilda are absolutely brilliant. Their menu changes twice a year, and first we made edible friends with the sublime Salade de Homard, Celeri Remoulade, Mayonnaise au Porto:
This succulent lobster danced with perfectly halved cherry tomatoes of red, yellow and green and the port mayonnaise is absolutely to-die-for while the celery added a lovely zip to the party on a plate.
One of Peachy Deegan's favorite foods period is Escargot absolutely smothered in parsley garlic butter and they are ecstasy at Jubilee; to say you were jubilant eating them would be a vast understatement and we would warn you to take your time as they arrive piping hot and you may burn your mouth if you are as excited as a Peachy.
Cassolette d'Escargots au Beurre d'Ail smell enchanting and they will win you over immediately. Sourced from Paris Gourmet, these broiled snails cassolette with garlic and parsley butter will send you into waves of pure edible bliss with every taste. Also, note how beautifully they are presented. Bravo Luc!!!!!
Half a dozen goddesses of garlic, princesses of parsley, emanated exquisite elegance and edible ecstasy. Oh how we miss them. Oh how quick can she walk to 948 1st? (except there is someone new lined up now shortly...)
That escargot is smiling at you!
You will want to use this gorgeous carbohydrate (we love carbs and only count how great they are!) to absorb every drop of this sauce of decadence that you will lament passing in your stomach.
At Italian restaurants we always order (at least one!) pasta course because we know you love to look at pasta and hear about it as much as someone you know likes to eat it. Not to be outdone by the Italians, these French talents presented the Porcini Ravioli with White Truffle Oil Sauce! (Note we are not personally French or Italian; we only care about quality of cuisine and intelligence of owners not their nationality.) Delicate in nature and ideally al dente, these superb squares were simply sensational especially with the truffle accent!
Cheese enhances everything in life.
Then Luc asked us if we had seen this book.
We had not but this gives us another point to make.
We are not looking for the ordinary, run-of-the-mill anything.
We want to meet everyone that hits it out of the ballpark every time.
Check out page 245 under Amerique du Nord!
It's Luc!
And we believe we spy that incredible lobster salad; we surmise we picked well!
By the way of all of these household name famous French chefs, Luc is the only one in Manhattan that has been featured in the last year, maybe two on Whom You Know.
Moving right along to Les Poissons, which reminds us of this-click here to see the video to put you in the poisson mood-please meet the Espadon en Croute de Tomate, Bok Choy Sautes, Bouillon d'Olives Noires:
Every day in the early morning at Jubilee, fresh fish are delivered and this is evident in every bite. The tomato crust on this swordfish is an incredible innovation by Luc and we have not seen anyone else do this; it adds a flavor dimension that is truly sensational and also it makes it even moister and more delicious! Luc went to culinary school in Millau-a town in Aveyron in Central Southern France. Luc is a culinary artist; we believe he said he was inspired by Jean Reno and his art. You could hang that picture of fish on your wall with the vibrant colors but you'd have to keep Peachy away from it so she wouldn't eat your picture.
For the carnivorous element of the review, we opted for the succulent Iberico Pork Chop which is further enhanced with Brussels Sprouts and Mustard Sauce culminating in a flavor explosion of tastes that blend so well together. This pork comes from Spain (Iberico!) and every bite is impressive and announces quality.
Jubilee kills its competition in all of Manhattan with their mussels, which are the most triumphant in town not only in quality but also in choices of how you can have them! We count over ten options. If we didn't eat professionally and have to make room for other things in the hard working stomach, we'd go there ten days straight and have them different every day to try them all.
Poulette was the flavor of Les Moules on this occasion!
Luc really kicks them up a notch with the creamy chicken broth, mushrooms, chives, and white truffle oil which are particularly of the wow factor for a rainy gloomy day like today!
The complimentary chicken flavor is glorious with the mussels.
Overall, Jubilee is a charming bastion of excellence and is spacious, beautiful and delicious.
We're so happy to have worked with Luc and Ilda for five years now!
The mussels insisted on some glamour shots while they still lived...
Jubilee continues to be Highly Recommended!
