Eiffel Tower Recipe

Keep oysters chilled on ice until ready to serve. Arrange 3 East Coast and 3 West Coast oysters on each half of the platter or on a mound of crushed ice so they stay cold.

Serve with lemon wedges and a small spoonful of mignonette on each oyster or in a ramekin for guests to add themselves.

Pat the kampachi slices lightly with paper towel to remove excess moisture. Lay out the slices on a chilled plate in a single layer.

In a small bowl, whisk together the olive oil, lime juice, shallot, chives, sea salt, and black pepper until combined.

Drizzle the dressing evenly over the kampachi slices (about half the dressing reserved for finishing) and let sit 1–2 minutes to 'cook' slightly in the acid.

Finish with the remaining dressing in tiny droplets for presentation and a light sprinkle of extra chives. Serve immediately.

In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and homogenous.

Fold in the flaked smoked fish, lemon juice, Dijon mustard, chopped capers, chopped dill, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed.

Transfer the dip to a small serving bowl, drizzle a light film of olive oil on top if desired, and garnish with a sprinkle of smoked paprika and extra dill. Serve with toasted baguette slices or crackers.

Heat a large skillet over medium-high heat. Add the butter and let it melt until foaming but not browned.

Add the minced garlic and sauté 15–20 seconds until fragrant, then add the spot prawns in a single layer.

Cook the prawns 1–1.5 minutes per side (depending on size) until opaque and just cooked through. Avoid overcooking to keep them tender.

Remove from heat, toss with fresh lemon juice, chopped parsley, salt and black pepper. Transfer to a warm small plate or shell presentation for the platter.

Bone marrow: Preheat oven to 450°F (230°C). Place split marrow bones cut-side up on a rimmed baking sheet, sprinkle lightly with salt and roast 15–20 minutes until the marrow is bubbling and edges are browned. Serve immediately with toasted bread and a small parsley–shallot salad or cornichons to cut the richness.

Steak tartare: Keep chilled until serving. Present 3 oz portions in a small ramekin or quenelle on the platter alongside cornichons and toasted baguette. Provide a small spoon so guests can portion onto bread.

Rinse the cut potatoes under cold water until the water runs clear to remove starch. Pat completely dry with paper towels.

Heat the vegetable oil in a deep pot or fryer to 325°F (160°C). Blanch the fries in batches for 3–4 minutes until just tender and pale (do not brown). Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes.

Drain on paper towels, sprinkle immediately with sea salt, and keep warm in a 200°F (95°C) oven while finishing remaining batches. Serve in a small basket or bowl alongside the platter.

Arrange all components on a large chilled platter or tiered stands: oysters on ice, a small bowl of kampachi crudo, the smoked fish dip with toasted baguette, a shell or small plate of spot prawns, optional bone marrow and tartare on small plates, and frites in a separate basket.

Scatter microgreens or frisée for color, place cornichons in a small ramekin, and provide lemon wedges, extra sea salt flakes, and small forks/spoons for easy serving.

Label the East and West coast oysters for guests if desired and note any add-ons on the side so the tower reads clearly. Serve immediately so seafood remains chilled and frites remain crisp.