Signature Recipe
3 appetizers, 1 foie gras signature, 1 seafood course, 1 signature course, 1 meat course, 1 cheese course, 1 dessert
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Ingredients
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Amuse / Appetizer Trio
Foie Gras Signature
Seafood Course
Signature Course (Vegetable-forward with Protein)
Meat Course
Cheese Course
Dessert
Method
Amuse / Appetizer Trio
- 1
Smoked Trout Mousse Canapé
In a bowl combine smoked trout mousse and softened cream cheese with lemon juice and chopped chives. Taste and adjust seasoning. Pipe or spoon onto crisped rye toasts, garnish with a single microgreen. Serve chilled.
- 2
Pea Purée Spoon
Stir chopped mint into the pea purée, adjust seasoning with salt and pepper to taste. Spoon a small quenelle onto a tasting spoon or small plate, top with a microgreen and a light lemon zest. Serve cold.
- 3
Beet and Whipped Goat Cheese
Toss roasted beet cubes with a pinch of salt and pepper. Pipe or smear whipped goat cheese on a cracker or toast, top with beet cubes and sprinkle toasted chopped walnuts. Finish with a tiny drizzle of olive oil if desired.
Foie Gras Signature
- 4
Cure and Sear Foie Gras
Pat the foie gras dry and place on a cutting board. Sprinkle evenly with sea salt, sugar and cracked black pepper; press gently. Let sit 10 minutes while you preheat a heavy skillet over medium-high heat. Right before searing, sprinkle brandy over the foie gras and quickly sear slices (about 1/2-inch thick) 45–60 seconds per side until golden brown and slightly caramelized; do not overcook — foie gras should be soft inside. Remove and rest briefly on paper towel to absorb excess fat.
- 5
Toast Brioche & Assemble
Heat a skillet, melt butter and toast brioche slices until golden on both sides. Spread about 1/2 teaspoon fig jam on each toast, place a seared foie gras slice on top, finish with a tiny drizzle of aged balsamic and a light grind of black pepper. Serve immediately (one brioche slice per guest portion).
Seafood Course
- 6
Prepare Scallops
Pat scallops dry with paper towels and season both sides with sea salt and pepper. Heat a skillet over high heat with olive oil until shimmering. Sear scallops without crowding 1.5–2 minutes per side until a deep golden crust forms and centers are just opaque. Remove scallops and keep warm.
- 7
Fennel-White Wine Pan Sauce
In the same skillet reduce heat to medium, add a small knob of butter and sliced fennel; sauté 1–2 minutes until slightly softened. Deglaze with white wine and lemon juice and reduce by half, then swirl in remaining butter and lemon zest to create a glossy sauce. Taste and adjust seasoning. Plate two or three scallops over a smear of the fennel sauce, garnish with pea shoots or microgreens and a light squeeze of lemon.
Signature Course (Vegetable-forward with Protein)
- 8
Marinate and Sear Lamb
Rub lamb loin with olive oil, minced garlic, chopped rosemary, salt and pepper. Sear in a hot skillet 2–3 minutes per side for medium-rare (internal ~130°F / 54°C), using a spoonful of pan juices; finish in a 400°F / 200°C oven 4–6 minutes if thicker. Rest lamb 5 minutes, then slice into medallions.
- 9
Prepare Vegetables and Plate
While lamb rests, warm celeriac purée gently. Char baby carrots in a hot pan with a knob of butter until edges caramelize, finish with salt. Reheat red wine reduction to a glossy sauce. On each plate smear celeriac purée, arrange charred carrots and sliced lamb medallions, spoon red wine reduction over the lamb and finish with a few microgreens or a sprig of rosemary for aroma.
Meat Course
- 10
Cook Beef Tenderloin
Season beef tenderloin with salt and pepper. Preheat oven to 425°F (220°C). Sear in an ovenproof skillet with duck fat or olive oil over high heat 2–3 minutes per side until well-browned, add butter and thyme, spooning butter over the meat for flavor. Transfer skillet to the oven and roast until internal temperature reaches 125–130°F (52–54°C) for medium-rare, roughly 6–8 minutes depending on thickness. Rest 8 minutes before slicing.
- 11
Finish Potatoes & Mushrooms
While meat roasts, reheat potato fondant in a frying pan in a little butter until crisp on both sides and warmed through. Sauté roasted baby mushrooms in butter until heated and glazed; season with salt. Slice rested beef and plate with potato fondant and roasted mushrooms, spooning pan jus from the beef (or a small knob of herbed butter) over the slices and garnish with a thyme sprig.
Cheese Course
- 12
Assemble Cheese Board
Arrange the trio of cheeses on a small board or plate. Place quince paste and toasted walnuts nearby, add crackers or thin baguette slices. Lightly drizzle honey over the triple cream cheese portion. Serve at room temperature with small cheese knives so guests can cut and sample each cheese. Provide the blue cheese in a small portion to keep its flavor from dominating.
Dessert
- 13
Plate Chocolate Tart
Place the dark chocolate tart slice on a chilled plate. Spoon raspberry coulis alongside or in a swoosh, place fresh raspberries beside the tart. Add a dollop of whipped cream and sprinkle with a few flakes of sea salt over the chocolate to enhance flavor. Serve immediately.