Balthazar Recipe

Keep oysters cold on a bed of crushed ice until ready to serve. Arrange shucked oysters on the half shell over ice on the serving board.

Prepare mignonette

Combine red wine vinegar, minced shallot, crushed black pepper and sea salt in a small bowl. Stir and let sit at room temperature for 10 minutes to meld flavors. Taste and adjust seasoning.

Serve oysters with lemon wedges and a small spoon of mignonette for each guest.

Place burrata balls on the board. Arrange sliced heirloom tomatoes around the cheese.

Drizzle tomatoes and burrata with extra-virgin olive oil, sprinkle sea salt flakes and scatter fresh basil leaves over the top.

Tear open burrata so the creamy center spills onto the tomatoes; provide toasted baguette slices alongside for spreading.

Fan prosciutto and salami on the board. Add small bowls with whole grain mustard and marcona almonds. Place cornichons near the meats for contrast.

In a heavy skillet over medium heat, melt butter with 1 tablespoon olive oil. Add thinly sliced onions, a pinch of salt, and cook slowly, stirring occasionally, until deep golden brown and caramelized, about 25–30 minutes.

Toward the end of caramelizing (last 5 minutes), add beef demi-glace and fresh thyme. Stir and cook until liquid reduces and coats the onions. Remove from heat and set aside.

Divide ground beef into 8 equal portions (about 75 g each). Season each patty with kosher salt and black pepper. Form gently into small patties slightly larger than the buns.

Heat a skillet or griddle over medium-high heat with remaining 1 tsp olive oil. Cook patties 2–3 minutes per side for medium-rare to medium (adjust time for desired doneness). During last minute of cooking, top each patty with a slice of gruyère and cover pan briefly to melt cheese.

Toast slider buns cut-side down on the skillet until golden. Assemble sliders by placing beef patty on bun, topping with a generous spoonful of the French onion mixture, then crown with bun top.

Ensure beef is very cold. Finely dice the beef and place in a mixing bowl. Add chopped capers, minced shallot, Dijon mustard, olive oil, parsley, sea salt and black pepper. Mix gently to combine. Taste and adjust seasoning.

If using egg yolk, either stir it into the tartare for richness or place one small yolk atop individual crostini as served.

Spoon small portions of the beef tartare onto toasted baguette slices just before serving to avoid sogginess. Garnish with additional parsley if desired.

Combine diced tuna with soy sauce, sesame oil, lime juice, sliced scallion, toasted sesame seeds and togarashi in a bowl. Mix gently to coat evenly.

Fold in diced avocado gently to avoid mashing. Taste and adjust for salt or acidity.

Spoon tuna tartare onto sesame crackers or crostini just before serving. Garnish with microgreens or additional scallion.

Arrange all composed elements on a large wooden board or platter: oysters over ice, burrata with tomatoes and baguette, charcuterie, sliders (kept slightly warm on a separate small tray if needed), beef tartare crostini, and tuna tartare crackers.

Fill gaps with handfuls of marcona almonds, cornichons, and microgreens. Drizzle remaining extra-virgin olive oil over the burrata area and finish the board with a sprinkle of sea salt flakes and freshly ground black pepper.

Serve immediately so oysters stay chilled and tartares remain fresh. Provide small plates, napkins and appropriate utensils for each component.