12-course Signature Tasting Menu Recipe

Cure the salmon

Pat salmon dry and mix 1.5 tbs sea salt, 1 tbs sugar, orange and lemon zests. Press cure onto salmon, wrap tightly and refrigerate for 30 minutes to 1 hour. Rinse briefly and pat dry. Thinly slice into 12 bite-size pieces.

Finish and assemble

Stir chopped dill into crème fraîche. Place a small dollop of crème fraîche on each serving spoon or cracker, top with a salmon slice, garnish with microgreens. Serve chilled.

In a small saucepan, melt 1 tbs butter over medium heat and sweat the minced shallot until translucent, about 2 minutes. Add frozen peas and vegetable stock, simmer 3–4 minutes until peas are tender. Remove from heat, add fresh mint leaves and let steep 2 minutes.

Blend mixture until smooth, add creaminess by stirring in 1 tsp lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Chill thoroughly (at least 1 hour). Before serving, adjust seasoning and drizzle 1 tsp olive oil on each shooter.

Season the cooked sushi rice with 1 tsp rice vinegar, press into a shallow dish to compact and refrigerate for 20 minutes. Form into small patties (6) and pan-fry in 2 tbs neutral oil over medium-high heat until golden and crisp, 2–3 minutes per side. Drain on paper towel.

Gently mix diced tuna with 1 tsp soy sauce, 0.5 tsp sesame oil and sliced scallion. Place a spoonful of tartare on each crispy rice cake, top with a tiny smear of wasabi mayonnaise and a sprinkle of toasted sesame seeds. Serve immediately.

Preheat oven to 180°C (350°F). Tear day-old brioche into chunks and pulse in a food processor until coarse crumbs. Toss crumbs with 1 tbs melted butter on a baking sheet and toast 6–8 minutes until golden; cool.

Slice foie gras torchon into 6 even pieces. Place each slice on a small smear of fig jam, sprinkle with brioche crumbs and micro herbs. Serve at cool room temperature (10–15 minutes out of fridge).

Bring a pot of salted water to a simmer, add cauliflower florets and cook until tender, about 8 minutes. Drain, transfer to blender with 60 ml heavy cream, 0.5 tsp salt, 0.25 tsp white pepper and 1 tsp lemon juice; blend until very smooth. Rewarm gently if needed.

Pat scallops dry and season lightly with salt. In a heavy skillet, heat 1 tbs neutral oil over high heat until shimmering. Sear scallops 1.5–2 minutes per side until golden-brown and just opaque inside; remove and keep warm.

In same pan, melt 50 g butter over medium; continue cooking until butter foams and turns nut-brown with a toasted aroma, about 2–3 minutes. Remove from heat to stop browning.

Plate a spoonful of cauliflower purée, place a scallop on top and drizzle brown butter around. Garnish with micro fennel and serve immediately.

Preheat oven to 200°C (390°F). Sauté sliced mushrooms in 1 tbs butter over medium-high heat with minced garlic until liquid evaporates and mushrooms brown, about 6–8 minutes. Stir in fresh thyme, season with 0.5 tsp salt and 0.25 tsp black pepper; cool slightly.

Cut puff pastry into 6 rounds or rectangles, top with mushroom mixture and sprinkle 2 tbs grated parmesan. Bake 12–15 minutes until pastry is puffed and golden. Serve warm.

Combine 120 ml lemon juice, 120 ml water and 80 g caster sugar in a bowl and stir until sugar dissolves. Stir in finely chopped basil. Pour mixture into a shallow metal pan and freeze.

Every 30 minutes, scrape the mixture with a fork to create flaky crystals until fully frozen (about 2–3 hours). Serve a small spoonful to refresh the palate between courses.

Score duck skin in a crosshatch, season both sides with 1 tsp salt and 0.5 tsp black pepper. Place skin-side down in a cold skillet, then turn heat to medium. Render fat for 6–8 minutes until skin is crisp; flip and sear 1–2 minutes. Transfer to oven at 180°C (350°F) for 6–8 minutes for medium-rare. Rest 6 minutes before slicing.

For the gastrique: in a small saucepan combine 30 g caster sugar and 30 ml red wine vinegar, cook until syrupy and slightly caramelized. Add 200 g pitted cherries and 60 ml chicken stock; simmer until cherries soften and sauce reduces to a glossy consistency, about 8–10 minutes. Finish with 15 g butter whisked in off heat.

Slice duck breast and arrange on plate with a spoonful of cherry gastrique.

Preheat oven to 200°C (390°F). Place a portion of thinly sliced fennel in the center of two pieces of parchment. Lay a fillet of sea bass atop each, season with 0.375 tsp salt and 0.125 tsp pepper per fillet, add three lemon slices, 15 ml (1/2 oz) white wine, a few saffron threads and a drizzle of 1/2 tbs olive oil.

Fold parchment to create sealed packets (papillote). Bake 10–12 minutes until fish is just opaque and flakes easily. Serve the packet on the plate and open at the table for aroma.

Whisk 1 tbs sherry vinegar, 2 tbs olive oil and 1 tsp honey; season with 0.25 tsp salt. Toss sliced roasted beets and baby arugula lightly in dressing.

Pulse toasted walnuts in a food processor to a coarse dust. Plate beets and arugula, crumble goat cheese over, sprinkle walnut dust and finish with a light drizzle of olive oil if desired.

Preheat oven to 200°C (390°F). Pat lamb loin dry, rub with 1 tbs olive oil, minced garlic, chopped parsley and rosemary, then season with 1 tsp salt and 0.5 tsp black pepper to form an herb crust. Sear in a hot pan 2 minutes per side until browned, then roast in oven 8–12 minutes for medium-rare depending on thickness. Rest 8 minutes before slicing.

For pea purée: simmer 200 g frozen peas in boiling salted water 2–3 minutes until bright. Drain and transfer to blender with 30 g butter and 1 tsp lemon juice; blend until smooth and season to taste.

Slice lamb loin and serve atop a spoonful of pea purée.

Make a quick vinegar syrup by heating 30 ml white wine vinegar with 10 g caster sugar until sugar dissolves. Place thin pear slices in a small container and pour pickling liquid over. Refrigerate (or compress in a vacuum bag if available) for at least 30 minutes to lightly pickle and compress.

Arrange compressed pear slices with crumbled blue cheese and scatter toasted pecans. Drizzle with 1 tsp honey and serve slightly chilled.

Preheat oven to 200°C (390°F). Roll out puff pastry and cut into rectangular pieces (3 layers per dessert). Prick with a fork and bake between two baking sheets or with weights for 12–15 minutes until puffed and golden. Cool on rack.

Make chocolate ganache by heating 120 ml double cream until steaming, pour over 100 g chopped dark chocolate and let sit 1 minute; whisk until smooth. Stir in 50 g hazelnut praline paste until fully incorporated.

Assemble mille-feuille by layering baked pastry, a thin smear of chocolate-hazelnut filling and a sprinkle of chopped roasted hazelnuts; repeat for three layers. Dust top with 1 tbs icing sugar before serving. Cut into petite portions and serve immediately to keep pastry crisp.