10 courses for 12 guests. (11 course if you count bread service.)
Fun cooking. Was showcasing some of my French heritage, Ingredients, techniques or influences, mixed with Asian (mainly Japanese) flair. That's the way I like to cook.
1
- Assiette de charcuterie (Homemade)
Pig's head slices/ Sauce ravigote/ Duck prosciutto/ Yuzu Cheong/ Grilled bread.
2
- Tataki of scallops
Mandarin vinaigrette/ ginger/ lemon/ confit and pickled buddha’s hand/ home cured salmon roe.
3
- Crab salad/ uni cream espuma.
4
- pomme paillasson beef tartare
Raw prime beef and torched Wagyu A5 beef tenderloins. Raw oysters, cured egg yolk, smoked mushroom garum, pickles/ olive oil confit shallots.
5
- Cordon bleu chicken wings
Deboned chicken wings and stuffed 24 months Comté and ham. Served with a vin Jaune sauce.
6
- Onion soup chawanmushi
Roasted onion dashi/ Caramelized onions/ grated Comté cheese/ homemade brioche croutons.
7
- Escargot ravioli.
Snail and herb stuffing (aneth, chives, parsley, coriander, tarragon) and Cognac served with a garlic cream and Parsley emulsion.
8
- Bread service (pull apart "corgi butt" bread)
9
- Crispy skin six days dry aged Madai/ bouillabaisse sauce/ dill oil.
10
- Fourteen days dry aged roasted duck/ Confit stuffed shallot/ 5 spice duck jus.
11
- Like a Mont Blanc
Two types of chestnut cream/ Blackcurrant purée/ Meringue shards/ Milk ice cream/ chocolate and vanilla cake croutons roasted in butter.
