Eight- To 10-course Gastronomy Experience Recipe

Pat scallops dry and slice thinly crosswise into medallions. Arrange two medallions on a chilled spoon or small plate.

Whisk together yuzu juice, champagne vinegar and olive oil with a pinch of sea salt and black pepper. Spoon ¼ tsp of dressing over scallop medallions.

Garnish with micro cilantro and serve immediately chilled.

Clarify consommé

If making your own consommé, whisk the egg white with a splash of cold consommé and stir into 1 cup chilled vegetable consommé. Gently heat to 80°C (175°F) until the egg white forms a raft, then strain through a fine-mesh sieve lined with cheesecloth. Chill thoroughly.

Prepare herb espuma

In a small bowl, whisk cream with finely chopped parsley, tarragon, salt and sodium alginate (if using). Optionally blend briefly for 10–15 seconds to emulsify. Charge with one cream charger in a siphon or aerate with an immersion blender to create a light foam. Keep chilled.

To serve: pour ¼ cup chilled clarified consommé into a small shallow bowl. Drizzle ¼ tsp chive oil on top, spoon a small amount of herb espuma (about 1 tbsp) beside it, and finish with a tiny tarragon leaf.

Make fennel purée

Trim and thinly slice fennel bulb. In a saucepan, sweat fennel in 1 tbsp butter over medium-low heat until very soft (12–15 minutes). Add 2–3 tbsp water if needed. Transfer to a blender with 2 tbsp heavy cream, lemon zest, ¼ tsp salt and a pinch of pepper; blend until silky. Pass through a fine sieve and keep warm.

Sear langoustine

Pat langoustine dry and season lightly with salt and pepper. Heat a skillet over high heat with 1 tbs olive oil and 1 tbsp butter until shimmering. Sear langoustine 1–1½ minutes per side until just opaque and golden; avoid overcooking.

Plate: smear 2–3 tbsp fennel purée on warm plates, arrange two langoustine on each plate, finish with a dot of butter from the pan, lemon zest and micro fennel. Serve immediately.

Combine orange juice, grapefruit juice, simple syrup and lemon zest. Pour into a shallow metal tray and freeze until edges begin to crystallize (~45 minutes). Scrape with a fork every 15 minutes to form flaky crystals until fully frozen and granular (about 2–3 hours depending on freezer).

Serve a small quenelle or spoonful (about 1–2 tbsp) of granite in a chilled shot glass to refresh the palate between courses.

Prepare beetroot confit

Preheat oven to 150°C (300°F). Toss peeled beetroot with 1 tbsp olive oil, honey, thyme, salt and pepper. Place in a small covered roasting dish (or sealed foil) with 2–3 tbsp water. Roast until very tender, about 60–90 minutes. When cool, slice into wedges.

Cook duck breast

Score the skin of duck breasts in a crosshatch without cutting into flesh. Season both sides with salt and pepper. Place skin-side down in a cold skillet; cook over medium heat for 6–8 minutes to render fat until skin is crisp. Flip and cook 3–4 minutes for medium-rare (internal ~57–60°C / 135–140°F). Rest on a board 6 minutes before slicing thinly.

Black garlic sauce

In the same pan, remove excess fat leaving 1 tbsp. Add mashed black garlic and red wine, scraping browned bits. Reduce by half, add stock and simmer to a glossy sauce (3–5 minutes). Finish with 1 tbsp butter whisked in off the heat.

To serve: Fan sliced duck on plate, spoon a small pool of black garlic sauce, place 2–3 slices of beetroot confit alongside, and finish with a drizzle of olive oil.

Thinly slice the pear and toss immediately with lemon juice and a pinch of salt. To compress, place slices in a vacuum bag or between two plates with a weight for 30–60 minutes — this intensifies texture and flavor.

Arrange 2–3 compressed pear slices on each lavash cracker, top with a thin smear (about ½ oz) of aged goat cheese, sprinkle with toasted walnuts and a tiny grind of black pepper. Serve room temperature.

Make mousse

Place chopped chocolate in a bowl. Heat 2 tbsp of the cream until simmering, pour over chocolate and let sit 1 minute; stir until smooth. In a separate bowl whisk egg yolks with sugar until pale. Temper a tablespoon of warm chocolate into the yolks, then fold yolk mixture into remaining chocolate. Whip remaining cream to soft peaks and fold into chocolate with malted milk powder and a pinch of salt until airy.

Portion into small glasses and chill at least 1 hour. Serve a small scoop (about 2 tbsp) as a palate-bridging dessert course.

Bake olive oil cake

Preheat oven to 175°C (350°F). Whisk eggs and sugar until pale and lightly aerated (2–3 minutes). Gradually whisk in olive oil. Fold in sifted flour and baking powder gently until combined. Pour into a small greased cake pan (8-inch round or equivalent mini molds) and bake 18–22 minutes until a skewer comes out clean. Cool and cut into petite portions (~8 small slices).

Make basil ricotta

Combine ricotta with powdered sugar, chopped basil and lemon zest. Stir until smooth and taste for balance; adjust sweetness if needed.

To serve: place a small square of cake on the plate, add a dollop (1–2 tbsp) of basil ricotta, finish with a tiny drizzle of olive oil and a small basil leaf.