Tonight, we dine in the language of couture. Each dish is crafted as a designer would a garment - cut, shaped and draped through silhouette, texture, and emotion - guided by the legendary maisons and the quiet artistry of the atelier.

Haute Cuisine, Haute Couture.

Step into the glittering heartbeat of Manhattan’s golden age - when ambition gleamed as bright as the skyline and excess was the ultimate expression of success. Each dish is a transaction of pleasure and precision - where technique meets the opulence of haute cuisine.

“Greed is good.” – Gordon Gekko

Wash the asparagus thoroughly and trim the ends to about 2 inches in length.

Prepare the Asparagus

Preheat your oven to 200°C (400°F). Arrange the asparagus on a baking sheet, drizzle with olive oil, and sprinkle with sea salt and lemon zest. Roast for 12-15 minutes until tender.

Roast the Asparagus

Remove the asparagus from the oven and top with shaved Parmesan cheese before serving.

Finish the Dish

Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Prepare the Duck Breast

In a cold skillet, place the duck breast skin-side down and turn the heat to medium. Cook for 6-10 minutes until the skin is crispy and golden brown. Flip and cook for an additional 5 minutes.

Cook the Duck

Remove excess fat from the skillet, add honey and balsamic vinegar, and stir. Return the duck to the skillet and coat with the glaze. Cook for an additional 1-2 minutes.

Glaze the Duck

Sprinkle fresh thyme over the duck before removing from heat. Let it rest for 5 minutes before slicing.

Finish with Thyme

In a heatproof bowl, combine dark chocolate and heavy cream. Set over a pot of simmering water, stirring until melted and smooth.

Melt the Chocolate

In a separate bowl, whisk together egg yolks, sugar, and a pinch of sea salt until pale and fluffy.

Prepare the Custard

Slowly pour the melted chocolate mixture into the egg yolk mixture, whisking continuously to prevent the eggs from cooking.

Combine Mixtures

Stir in vanilla extract and mix well. Pour into serving dishes and refrigerate for at least 2 hours until set.

Add Vanilla

Asparagus

Olive oil

Sea salt

Lemon zest

Parmesan cheese, shaved

Duck breast

Salt

Black pepper

Honey

Balsamic vinegar

Fresh thyme

Dark chocolate

Heavy cream

Egg yolks

Sugar

Vanilla extract

Season the filet mignon with sea salt and freshly ground black pepper on both sides. Allow the steaks to sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned filet mignon to the skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting time based on desired doneness. Once seared, remove the steak from the skillet and let it rest on a cutting board.

Sear the Steaks

In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, add the garlic cloves (smashed) and thyme sprigs. Sauté for about 1-2 minutes until fragrant. Remove the garlic and thyme, then deglaze the pan with red wine, scraping up the browned bits. Bring to a simmer and reduce by half.

Make the Sauce

After the wine has reduced, stir in the heavy cream and let it simmer for an additional 3-4 minutes until the sauce thickens slightly. Season to taste with salt and pepper.

Finish the Sauce

Slice the filet mignon if desired and place it on a plate. Drizzle the rich red wine sauce over the steak and garnish with freshly chopped chives.

Haute Cuisine, Haute Couture.

“greed Is Good.” – Gordon Gekko