Red Pepper Tartlet
One savory bite was enough to transport us from the banks of the Rhine straight to the sun-drenched Mediterranean.
Potatoes Rosti
Low-and-slow frying gives the potatoes the time they need to have that perfect crispy mailllard reaction, yet retain that soft, creamy interior.
Foccacia Bread
Once the dough comes together, patience takes over, and the transformation that happens while it rests is nothing short of magic. The payoff is a beautifully airy, delicious golden loaf.
Potatoes Souffle
Growing up, French fries came with exactly one condiment – ketchup. It wasn’t until later this pairing with béarnaise sauce opened my eyes to an entirely new and delicious world. From there, it was a short and inevitable slide into mayonnaise and a full embrace of classic French flavors.
Prune Stuffed Gnocchi
Delicate pillows of gnocchi encase a rich prune purée, perfectly balanced by silky butter sauce, seared foie gras, and chopped Marcona almonds.
Mushroom Duxelle Canape
Mushroom duxelle canapes are based on a rich French blend of finely chopped mushrooms, shallots, and herbs sautéed in butter to perfection.
Veal Meatball Pelmeni
Veal Meatball Pelmeni are traditional Russian dumplings filled with a delicious, savory meat mixture, dressed in a spicy, adjika butter sauce.
Liquid Olives
Liquid Olives as created by the Adria brothers at El Bulli reshaped the culinary landscape, ushering in the age of molecular gastronomy
Lobster Thermidor
Lobster Thermidor is a fabulous French Creole dish and here, it’s enrobed in velvety mornay sauce with confit potatoes and seared bok choy.
Bruschetta
Bruschetta is a bite-size love letter to the Italian philosophy of food. So, if you’re going to make it, why not make it extraordinary?
The Incredible Meatball
The Incredible Meatball lives up to the name with flavor matching its size. Pomodoro sauce and ricotta complete the experience.
Bone Marrow Beef Tartare
Bone marrow beef tartare is a re-constructed classic French favorite, made with prime beef, shallot, caper, anchovy and salt cured egg.