8-course Tasting Menu Recipe

Cure the salmon

Combine kosher salt, granulated sugar, orange zest, lemon zest and black pepper in a small bowl. Rub mixture evenly over the salmon, wrap tightly in plastic wrap and place in a shallow dish. Refrigerate for 30–45 minutes (for thin slices) to cure lightly.

While salmon cures, slice cucumber into 1/8-inch rounds. Reserve seeds if watery. After curing, rinse salmon quickly under cold water, pat dry and thinly slice across the grain. Toss microgreens with olive oil and a pinch of salt. Assemble by placing a slice of salmon on each cucumber round, top with microgreens and a small drizzle of olive oil. Serve chilled. (Makes 4 amuse portions.)

In a small saucepan, sweat the minced shallot with a teaspoon of olive oil (not listed separately; use a splash) over low heat for 1–2 minutes until translucent but not browned. Add frozen peas and vegetable stock; bring to a simmer for 3 minutes until peas are just tender. Remove from heat, add fresh mint leaves, lemon juice, salt and pepper.

Cool slightly, then transfer to a blender. Add yogurt and blend until very smooth. Chill in the refrigerator for at least 30 minutes. Adjust seasoning before serving. Serve in small chilled bowls or demitasse cups and garnish with a small mint leaf or a drop of yogurt.

Make the cauliflower purée

Simmer cauliflower florets in salted water until very tender, about 8–10 minutes. Drain well and transfer to a blender or food processor with heavy cream, milk, salt, white pepper and lemon zest. Blend until completely smooth. If needed, pass through a fine sieve for extra silkiness. Keep warm over very low heat or rewarm gently before plating.

Sear the scallops

Pat scallops thoroughly dry with paper towels. Heat a heavy skillet over high heat until smoking. Add neutral oil and when shimmering add scallops spaced apart. Sear without moving 1.5–2 minutes per side until golden brown and just cooked through. In the last 30 seconds add butter and baste scallops. Remove scallops and let rest briefly.

Spoon a small quenelle or smear of warm cauliflower purée on each plate, place a seared scallop on top, finish with a sprinkle of chives and a tiny flake of salt. Serve immediately.

Make a quick syrup by heating sugar and water until the sugar dissolves. Let cool slightly, then add lemon juice, lemon zest and basil leaves. Muddle or blend briefly so basil infuses the syrup. Chill mixture thoroughly, then freeze in an ice cream maker according to manufacturer's instructions until sorbet is set (or freeze in a shallow container, stirring every 20 minutes until firm). Serve a small spoonful (single bite) in chilled spoons or small dishes as a palate cleanser.

Prepare mushrooms

Preheat oven to 400°F (200°C). In a skillet, heat butter and olive oil over medium heat. Add shallot and cook until softened. Add chopped mushrooms, salt, pepper and thyme; cook until liquid has evaporated and mushrooms are golden, about 6–8 minutes. Remove from heat and let cool slightly, then fold in goat cheese or ricotta.

Assemble and bake tartlets

Roll or cut puff pastry into 2 small rounds or rectangles (enough for 2–4 small tartlets). Score a 1/2-inch border if desired. Divide the mushroom mixture among pastry pieces, leaving the border. Brush edges with beaten egg. Bake on a parchment-lined sheet for 12–15 minutes until puffed and golden. Cool briefly and finish with a few thyme leaves. Serve warm.

Season and sear the lamb

Pat lamb loin dry. Mix chopped rosemary, thyme, garlic, salt and pepper with olive oil to make a paste and rub over the lamb. Heat an ovenproof skillet over medium-high heat. Sear lamb on all sides until browned, about 2 minutes per side.

Roast and rest

Transfer skillet to a preheated 375°F (190°C) oven and roast until internal temperature reaches 125°F (52°C) for medium-rare (about 10–12 minutes depending on thickness). Remove from oven, transfer lamb to a cutting board and rest 8–10 minutes.

Make red wine reduction

While lamb rests, place the skillet over medium heat (or use a small saucepan). Add red wine to deglaze, scraping brown bits from the pan. Reduce wine by two-thirds, add stock and reduce until slightly thickened. Whisk in cold butter cubes off the heat to finish the sauce, then season to taste with salt and pepper. Slice lamb into medallions and spoon a little sauce over each portion.

Preheat oven to 350°F (175°C). Score the top rind of the camembert in a crosshatch pattern. Place on a small baking dish or in its wooden box (if oven-safe). Bake for 8–10 minutes until the cheese is soft but not fully collapsed.

Remove from oven, drizzle with honey, sprinkle toasted chopped walnuts and thyme leaves. Serve immediately with crackers or thin slices of toasted bread for spreading. Portion into small wedges so guests can sample without a heavy course.

Make raspberry coulis

In a small saucepan or blender, combine raspberries, powdered sugar and lemon juice. Gently warm for 1–2 minutes if using a pan, or blend raw until smooth. Pass through a fine-mesh sieve to remove seeds. Chill until ready to serve.

Prepare chocolate mousse

Melt dark chocolate gently in a heatproof bowl over barely simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Whip 1/4 cup heavy cream to soft peaks. Whisk the egg white with the granulated sugar until glossy soft peaks form. Fold a spoonful of whipped cream into the melted chocolate to loosen it, then gently fold in remaining whipped cream and finally fold in the beaten egg white in two additions, keeping as much air as possible. Chill mousse for at least 20–30 minutes to set slightly.

To serve, spoon a small portion of mousse into a tiny glass or ramekin, drizzle with raspberry coulis and garnish with 2–3 fresh raspberries. Serve chilled.