photo galleries

Chef Joe Isidori and Pastry Chef Cedric Barberet of Mar-a-Lago - Palm Beach, FL

Chef Joe Isidori and Pastry Chef Cedric Barberet with Mar-a-Lago team

Chef Joe Isidori and Pastry Chef Cedric Barberet of Mar-a-Lago - Palm Beach, FL

Korean-Style Kumamoto Oysters with Kim Chi Mignonette and Kaffir Lime

Three-Way Tartare: Hamachi with Fresh and Candied Pineapple, Coriander Seeds, Tobiko, and Papaya Mustard; Arctic Char with Mustard Caviar, and Dill; Fluke with Lemon Oil, Pea Puree, and Black Truffle Creme Fraiche

Pink Snapper with Tangelo, Candied Mango, and Apple Shoyu

Falafel with Eggplant, Hummus, Tomatoes, Olives, Cucumbers, Red Onions, and Tahini

Big Eye Tuna with Thai Basil, Banyuls Vinegar, Apple Jelly, Jalapeno, and Candied Ginger

King Crab Salad with Mint, Thai Basil, Cilantro, Sriracha, Garlic and Lime Relish, Pepitas, and Honeycomb

Sous Vide Squab with Whipped Parsnips, Candied Thai Papaya, and Curry Oil Powder and a Parfait of White Chocolate Mousse, Sour Cherry Gelee, and Basil Mousse

Lobster with White Miso, Apricot, Tikka Masala Spring Roll, and Cilantro Yogurt

Chocolate Brownie with Pineapple-Mango Ragu, Mango Sorbet, Chocolate-Caramel, and Lime-Saffron Foam

Chef Joe Isidori and Pastry Chef Cedric Barberet with Mar-a-Lago team

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Chef Joe Isidori and Pastry Chef Cedric Barberet of Mar-a-Lago - Palm Beach, FL

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Chef Joe Isidori

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Chef Joe Isidori

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Chef Joe Isidori and Pastry Chef Cedric Barberet of Mar-a-Lago - Palm Beach, FL

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Korean-Style Kumamoto Oysters with Kim Chi Mignonette and Kaffir Lime

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Three-Way Tartare: Hamachi with Fresh and Candied Pineapple, Coriander Seeds, Tobiko, and Papaya Mustard; Arctic Char with Mustard Caviar, and Dill; Fluke with Lemon Oil, Pea Puree, and Black Truffle Creme Fraiche

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Chef Joe Isidori and Pastry Chef Cedric Barberet of Mar-a-Lago - Palm Beach, FL

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Pink Snapper with Tangelo, Candied Mango, and Apple Shoyu

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Falafel with Eggplant, Hummus, Tomatoes, Olives, Cucumbers, Red Onions, and Tahini

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Chef Joe Isidori and Pastry Chef Cedric Barberet of Mar-a-Lago - Palm Beach, FL

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Big Eye Tuna with Thai Basil, Banyuls Vinegar, Apple Jelly, Jalapeno, and Candied Ginger

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Chef Joe Isidori and Pastry Chef Cedric Barberet of Mar-a-Lago - Palm Beach, FL

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King Crab Salad with Mint, Thai Basil, Cilantro, Sriracha, Garlic and Lime Relish, Pepitas, and Honeycomb

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Sous Vide Squab with Whipped Parsnips, Candied Thai Papaya, and Curry Oil Powder and a Parfait of White Chocolate Mousse, Sour Cherry Gelee, and Basil Mousse

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Prosciutto "Condiments:" Quince and Caperberry, Olives with Garlic, Tomato Gelee with Pepper Relish, Celery Gelee and Foam, Fig Jam, and Fennel Mousse with Pickled Ramps

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