Amuse
Foie Terrine – Ginger Apple, Crisp – Smoked Maldon
First course
King Salmon Tartar – Crème Fraiche, Dill, Smoked Avocado, Sesame Soy Dressed, Pickled Shallot, Root Chip
King Salmon & Avocado Tartar
15 portion
3 lb King Salmon
6 TBSP Chopped parsley
6 TBSP Shallot
3 TBSP Chopped Dill
Juice of 4 lemon
6 Avocado Brunoise – smoke prior to dice
6 TBSP Sesame Oil
5 tsp Soya Sauce
Salt & Pepper TT
Finely Chop the Salmon and reserve, Combine all ingredients except avocado and mix well. Season With Salt & Pepper. Smoke the avocado and dice – add just before service. Adjuist seasoning as needed.
Using a ring mold Garnish plate with Crème Fraiche, Fresh Dill, pickled Shallot, stack root chips
Pickled Shallot
Thin slice 3 shallots into disks – bring 500 ml of red wine vinegar, 250 gm sugar & 1 tsp black pepper corns to boil
Salad Course
Ancient Grain Goat cheese Souffle – Puffed Wheat, Champagne Vinaigrette, Chevre, Chicory
Champagne Vinaigrette 1 lt
240 ml Champagne vinegar (approx. 1 cup)
30 ml Fresh lemon juice (approx. 2 tbsp)
45 g Dijon mustard (approx. 3 tbsp)
45 g Honey or agave nectar (approx. 2 tbsp)
30 g Shallots, very finely minced (approx. 1 medium shallot)
2 cloves Garlic, finely grated or pasted [1, 2, 3]
The Seasoning:
10 g Kosher salt (approx. 1.5 tsp, or to taste)
3 g Freshly cracked black pepper (approx. 1 tsp) [1, 2, 3]
The Oil (Emulsion):
680 ml Extra-virgin olive oil (or a 50/50 blend of olive oil and a neutral oil like grapeseed for a lighter flavor)
Production Instructions
1. Prep the Aromatics: Mince the shallots as finely as possible. Grate the garlic using a microplane so it incorporates seamlessly into the dressing. [1, 2]
2. Combine the Base: In a large mixing bowl or a high-speed commercial blender, combine the champagne vinegar, lemon juice, Dijon mustard, honey, minced shallots, garlic, salt, and pepper. Whisk or blend on low speed for 30 seconds until the salt is fully dissolved.
3. Emulsify:
If using a blender: Turn the blender to medium speed. Slowly drizzle the oil through the top hole of the lid in a thin, steady stream until completely smooth and thick.
4. Adjust & Bottle: Taste the vinaigrette. Adjust with a pinch more salt if it tastes flat, or a touch more honey if it is too sharp. Pour into a clean 1-litre bottle or squeeze bottles
Bridge course
Mini Boeuf en croute – ( Wellington ) Tenderloin , Mushroom Duxelles, Puff Pastry – Truffle Aioli
Mushroom Duxelles mix 1.5 lt yield
Ingredients
4 lb Cremini or White Button mushrooms (cleaned weight)
8 medium Shallots, very finely minced (approx. 300 g)
12 cloves Garlic, finely grated or pasted
270 g Unsalted butter (approx. 1 cup + 3 tbsp)
360 ml Dry white wine (approx. 1.5 cups)
12 sprigs Fresh thyme, leaves removed and chopped
To taste Kosher salt and freshly cracked black pepper
6 tbsp Fresh Italian parsley, finely chopped
Batch Production Instructions
1. Chop in Batches
Work in 3 or 4 separate batches in your food processor. Pulse the mushrooms until they are finely minced like coarse sand. Be careful not to hold the pulse button down too long, or they will turn into a watery mush.
2. Express the Water
Transfer the minced mushrooms in batches into a clean kitchen towel, cheesecloth, or nut milk bag. Squeeze hard over the sink to wring out as much liquid as possible. Removing this water now drastically cuts down your stove-top reduction time.
3. Sweat the Aromatics
Melt the 270 g of butter over medium heat in a large, wide-bottomed pan (like a rondeau or a large sautoir).
Add the minced shallots and garlic. Sauté for 3 to 4 minutes until soft and translucent. Do not let them color or burn.
4. Brown the Mushrooms
Turn the heat up to medium-high and add the squeezed mushrooms and chopped thyme. Season with a generous pinch of kosher salt and pepper.
Cook, stirring frequently, for 20 to 25 minutes. The mushrooms will first release any remaining liquid, which will then evaporate, allowing the mushrooms to deeply brown and caramelize.
5. Deglaze and Dry (Au Sec)
Pour in the 360 ml of white wine, scraping up any caramelized bits stuck to the bottom of the pan.
Continue cooking until the wine has completely evaporated. The mixture must be bone-dry. If you push the mushrooms aside with a spoon, no moisture or liquid should pool in the gap.
Entrée
Black Cod, Caviar & Chive Beurre Blanc, Fennel, Celeriac & Apple Slaw, Orange Fennel Emulsion
Chive & Caviar Beurre Blanc
1 Lt Yield
Ingredients
The Reduction Base
Shallots: 150g (approx. 3-4 medium), peeled and finely minced
Dry White Wine: 400 ml (Sauvignon Blanc or Muscadet work best)
White Wine Vinegar or Champagne Vinegar: 150 ml
Peppercorns: 1 tsp (whole, lightly crushed)
Bay Leaf: 1 piece
The Stabilizer & Emulsion
Heavy Cream (36% to 40% fat): 150 ml
Unsalted Butter: 700g, cubed and kept ice-cold in the refrigerator
The Finishes (Folded in at service)
Fresh Chives: 35g (approx. ½ cup), finely and cleanly sliced
Caviar 50g to 100g (adjusted to target food cost)
Kosher Salt & Lemon Juice: To taste
Method
Build and Reduce the Base
1. In a heavy-bottomed sautoir or medium saucepan, combine the minced shallots, white wine, vinegar, crushed peppercorns, and bay leaf.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Reduce the mixture until it is nearly dry (au sec), leaving roughly 2 to 3 tablespoons of syrupy liquid coating the shallots. This concentrates the acidity perfectly.
Add the Stabilizer
Pour in the heavy cream. Bring it to a simmer and let it reduce by half. It should look thick and start bubbling with large, lazy bubbles. (Chef's Note: The caseins in the cream will now secure your emulsion so 700g of butter doesn't split later).
Mount the Butter
1. Turn your heat down to low.
2. Pull your ice-cold cubed butter straight from the fridge.
3. Whisk the butter into the cream reduction rapidly, roughly 50-70g at a time. Wait until each addition is about 80% melted and fully incorporated before throwing in the next batch.
4. Control your temperature carefully. If the pan gets too hot, the fat will separate; if it gets too cold, the butter won't emulsify. The sauce should remain warm, thick, and glossy.
Finish and Hold
1. Once all the butter is mounted, remove the pan completely from the heat.
2. Taste and adjust with kosher salt and a tiny squeeze of fresh lemon juice if you need to brighten up the heavy fat.
3. Holding for Service: Pour the sauce into a clean thermal siphon (Thermos) or hold it in a warm bain-marie (hot water bath) between 45°C to 55°C (115°F to 130°F). Any hotter and it will split; colder and it solidifies
Orange & Fennel Emulsion
Yield 1 lt
100 ml Canola oil
400 ml Onion
200 ml Carrot
200 ml Celery
2 cloves Garlic
1 TBSP Fennel Seed
1 Fennel Bulb
TT Salt & Pepper
600 ml Orange Juice
1 TBSP Dijon Mustard
250 ml Extra Virgin Olive Oil
In a sauce pot Sautee, the onion, carrot, celery, garlic and fennel, add the fennel seed and salt and pepper
Add the orange juice and allow to boil and simmer until vegetables are soft
Place mixture in the vita mix and start blending - slowly add the EVO until smooth and glossy – adjust seasoning as needed reserve mix warm until service
Puffed Wild Rice
• Prep time: 1 minute
• Cook time: 15 seconds
• Yield: 1 cup
Ingredients
• ½ cup raw wild rice (ensure it is completely dry)
• 1 to 2 cups neutral oil with a high smoke point (such as canola, grapeseed, or avocado oil)
• Fine sea salt to taste
Instructions
1. Heat the oil: Pour about 1 to 2 inches of oil into a deep saucepan or heavy-bottomed pot. Heat it over medium-high heat until it reaches 425°F (218°C).
o Tip: Test the heat by dropping in a single grain. If it instantly cracks open and floats to the top, the oil is ready.
2. Fry in batches: Working in small batches (about 2 tablespoons at a time), carefully drop the wild rice into the hot oil.
3. Watch it puff: The grains will immediately crackle, blossom open, and float up within 10 to 15 seconds. [
4. Strain quickly: Quickly scoop the puffed rice out using a fine-mesh metal sieve or slotted spoon. Transfer it onto a plate lined with paper towels to drain excess oil.
5. Season: Sprinkle with fine sea salt while it is still hot so the seasoning sticks
Dessert
Brown Butter Financier Cake, Banana Brule, Nutella Spread, Praline Cream, Pearls
Yield 32 madeleines
Ingredients (Scaled for 32 Madeleines)
All-purpose flour: 181.3 g
Baking powder: 5.9 g
Kosher salt: 1.6 g
Eggs (room temperature): 221.3 g (approx. 4 large eggs)
Granulated sugar: 146.7 g
Unsalted butter: 176.0 g (plus extra for greasing the pans)
Dark brown sugar: 24.0 g
honey: 24.0 g
Lemon oil (or fresh lemon zest): 4–5 drops of oil or 2 tsp of fresh zest
Step-by-Step Instructions
1. Brown the Butter
1. Melt the 176.0 g of unsalted butter in a small saucepan over medium heat.
2. Swirl the pan occasionally. The butter will melt, foam, and eventually start crackling as the water evaporates.
3. Watch closely as brown specks begin to form at the bottom of the pan and a rich, nutty aroma develops (about 3–5 minutes).
4. Immediately remove from heat and stir in the 24.0 g dark brown sugar and 24.0 g honey until dissolved. Set aside to cool slightly so it is warm but not hot.
2. Whip the Egg Base
1. In a medium bowl, whisk together the 181.3 g all-purpose flour, 5.9 g baking powder, and 1.6 g kosher salt. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the 221.3 g eggs and 146.7 g granulated sugar.
3. Whip on medium-high speed for about 4–5 minutes until the mixture is pale, thick, and has significantly expanded in volume.
3. Combine the Batter
1. Remove the bowl from the mixer. Using a rubber spatula, gently fold the dry ingredients into the whipped egg mixture in two separate additions until just combined.
2. Pour the warm brown butter, sugar, and honey mixture over the batter.
3. Add the 4–5 drops of lemon oil (or zest) and fold gently until the mixture becomes completely smooth and shiny.
4. Transfer the batter into a piping bag, seal it, and refrigerate overnight (or for at least 12 hours). Chilling the batter relaxes the gluten and solidifies the fat, which guarantees the signature madeleine bump.
4. Prepare and Bake
1. Preheat your oven to 350°F (177°C).
2. Melt a small amount of extra butter and brush it generously into the cavities of your madeleine pans. Dust lightly with flour, tapping out any excess. Place the pans in the freezer for 10 minutes to chill.
3. Pipe the cold batter into each cavity, filling them about ¾ of the way full (approx. 1 tablespoon or 20g per shell). Do not spread the batter out; it will self-level in the oven.
4. Bake for 8 to 10 minutes. The edges should be golden brown, and the centers should spring back when lightly pressed.
5. Invert the pan immediately onto a cooling rack to release the madeleines. Serve warm or at room temperature.
Pastry cream – with praline
Yield 1.5 lt
Pastry Cream Recipe
Ingredient Quantity
Whole Milk 1.2 Litres (1200 ml)
Egg Yolks 12 large yolks
Granulated Sugar 250 grams
Cornstarch 90 grams
Unsalted Butter 90 grams (cold, cubed)
Vanilla Extract 1 tablespoon (or 2 vanilla beans)
Salt ½ teaspoon
Step-by-Step Instructions
1. Heat the Milk: Pour the milk into a large saucepan. If using fresh vanilla beans, split them, scrape the seeds into the milk, and drop the pods in. Bring the milk to a bare simmer over medium heat, then remove from heat.
2. Whisk the Base: In a large heatproof bowl, vigorously whisk the egg yolks and sugar together until pale and slightly thick. Sift in the cornstarch and salt, whisking until a smooth, thick paste forms.
3. Temper the Eggs: Remove the vanilla pods from the milk. Slowly pour a thin stream of the hot milk (about 1 cup) into the egg mixture while whisking constantly. This warms the eggs gently so they do not scramble. Gradually whisk in the remaining hot milk.
4. Cook and Thicken: Pour the entire mixture back into the saucepan. Cook over medium heat, whisking continuously and vigorously, making sure to scrape the bottom and corners of the pan to prevent lumps.
5. Boil to Activate: Once the mixture starts to bubble and thicken into a dense pudding consistency, keep whisking constantly for exactly 1 full minute. This cooks out the raw starch taste and neutralizes a protein in egg yolks that can otherwise thin out your cream later.
6. Finish and Chill: Remove from heat. Whisk in the cold cubed butter and vanilla extract until completely melted and smooth. Strain the cream through a fine-mesh sieve into a shallow dish to catch any stray lumps.
7. Prevent Skin: Immediately press a sheet of plastic wrap directly onto the surface of the hot pastry cream. Let it cool to room temperature, then refrigerate for at least 4 hours (ideally overnight) until firmly set.