Josh Emett


Gordon Ramsay at The London
151 W 54th St.
New York, NY
(212) 468-8888


Hotel Chef Josh Emett

Gordon Ramsay at The London | New York

Gordon Ramsay’s landing in New York was not the smoothest, but now, two years later, all is well at The London. As chef for the hotel’s outposts—the fine dining restaurant, the bar/lounge (Maze), and room service—Josh Emett continues the legacy of Ramsay’s elegant, modern food, and does so dexterously. Like Ramsay, his cuisine is creative with exciting textures and flavor combinations, and he runs his kitchen of 60 cooks with a firm hand (but not a fiery temper). Emett started with Ramsay in 2000; he came to New York in 2006, and just recently oversaw the opening of Gordon Ramsay in LA, where he’ll act as executive chef from afar. Emett’s dishes include stunning, precise presentations and clever techniques: monkfish medallions are wrapped in crisp chicken skin, and a foie gras terrine isn’t just coated in your basic gelatin—it’s topped with a fun-textured gelee of cider and tapioca.

Pressed Rougie Foie Gras with Tapioca and Calvados Jelly
Chef Josh Emett of Gordon Ramsay at The London– New York, NY
Adapted by

Yield: 6 Servings


    Foie Gras:
  • 1 lobe foie gras
  • 2 teaspoons calvados
  • 2 teaspoons white port
  • 1 teaspoon mixed spices (any warm spices like clove, star anise, cinnamon, and/or pink peppercorn will do)

  • Calvados Jelly:
  • 20 grams sugar
  • 150 milliliters calvados
  • 1 liter apple cider
  • 1 lemon
  • Salt
  • 5 sheets gelatin

    Parsley Wasabi Purée:
  • 1 bunch parsley root
  • 1 bunch curly parsley
  • 1 teaspoon wasabi
  • Salt

  • 30 ml sake
  • 30 ml mirin
  • 30 ml rice wine vinegar
  • Romanesco florets

    Baby Carrots:
  • 10 baby carrots
  • 50 mililiters Chardonnay vinegar
  • 1 teaspoon sugar

    To Assemble and Serve:
  • 100 grams tapioca
  • 2 Granny Smith apples
  • Butter
  • Calvados-cider reduction (from above)
  • Candied ginger, finely diced
  • Chervil and bulls blood (to garnish)
  • Toasted brioche slices

For the Foie Gras:
Clean foie gras and cut into a 1-cm dice. Mix foie gras with calvados, white port and spice mix; press into terrine mold and wrap tightly in cling film. Cook in a combi-oven on steam at 50ºC/122ºF for 25 minutes and then cool in ice bath.

For the Calvados Jelly:
Make a caramel from sugar and deglaze with calvados. Add apple cider and reduce by two-thirds. Season with lemon and salt, and reserve 100 ml for dish assembly. Bloom gelatin in cold water, add to the remainder of the reduction, and pass through a fine chinois. Keep warm – do not allow to set.

For the Parsley Wasabi Pureé:
Blanch parsley leaves in salted water. Blanch parsley root in milk until soft. Place together in blender and purée until smooth, adding fresh wasabi to taste. Pass through a fine chinois.

For the Romanesco:
Reduce sake, mirin and rice wine vinegar by half. Blanch florets in boiling, salted water, and add to reduction.

For the Baby Carrots:
Blanch carrots in boiling, salted water. Slice into rondels and marinate in the vinegar and sugar.

To Assemble and Serve:
Blanch tapioca in boiling water, stirring constantly until cooked. Strain and rinse in cold water to remove all starch. Cut apples in 1-cm dice and sauté in a bit of butter to color. Deglaze with the reserved calvados-cider reduction. Remove the foie gras from terrine mold. Slice 1-cm thick pieces and place them into a 6-cm x 6-cm mold. Press down pieces so that there are no gaps between, and the block is 2-3 cm thick. Place a thin layer of tapioca across the top of the foie gras, pour calvados jelly on top, and allow to set.
Place 8 dots of parsley purée in a square around a large plate, and top each dot with a small pile of diced candied ginger. In between the dots, arrange pickled carrot, romanesco florets, and apple. Place several leaves of chervil and bulls blood around a glaze and add extra sauce from the sautéed apple. Free the terrine from the mold, using a blow torch to loosen the sides, and lay in centre of plate. Serve toasted brioche on side.

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   Published: September 2008