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Chef Gregory Pugin, Pastry Chef Shawn Gawle, and Sommelier Ruben Sanz Ramiro of Veritas - New York, NY

Turbot, Fennel, and Tomato Confit
Turbot, Fennel, and Tomato Confit
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
Lemon Marinated Langoustine with Osetra Caviar, Passion Fruit Tapioca, and Belvedere Vodka Gelée
Lemon Marinated Langoustine with Osetra Caviar, Passion Fruit Tapioca, and Belvedere Vodka Gelée
Seared Foie Gras, Rhubarb, Spring Onion, Apple Compote, and Elderberry Emulsion
Seared Foie Gras, Rhubarb, Spring Onion, Apple Compote, and Elderberry Emulsion
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
Milk Chocolate Cardamon Pot au Creme with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
Milk Chocolate Cardamon Pot au Creme with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
Milk Chocolate Cardamon Pot au Crème with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
Blanc Manger with Rhubarb Compote, Marinated Strawberries, and Sweet Ginger Sherbet
Blanc Manger with Rhubarb Compote, Marinated Strawberries, and Sweet Ginger Sherbet
Inspiration of 'Black Forest': Dark Chocolate Mousse, Sour Cherry Gelée, and Pistachio Crumble
Inspiration of 'Black Forest': Dark Chocolate Mousse, Sour Cherry Gelée, and Pistachio Crumble
Chef Gregory Pugin
Pastry Chef Shawn Gawle
Sommelier Ruben Sanz Ramiro
Turbot, Fennel, and Tomato Confit
Turbot, Fennel, and Tomato Confit
1 of 24
Turbot, Fennel, and Tomato Confit
Turbot, Fennel, and Tomato Confit
2 of 24
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
3 of 24
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
4 of 24
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
5 of 24
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
King Crab Leg with Spring Onion Emulsion, Fresh Green Peas, Spring Pea Puree, Mandarin Orange Zest, Pickled Cucumber, Carte de Musica Bread, Avocado, and Haricot Verts
6 of 24
Lemon Marinated Langoustine with Osetra Caviar, Passion Fruit Tapioca, and Belvedere Vodka Gelée
Lemon Marinated Langoustine with Osetra Caviar, Passion Fruit Tapioca, and Belvedere Vodka Gelée
7 of 24
Lemon Marinated Langoustine with Osetra Caviar, Passion Fruit Tapioca, and Belvedere Vodka Gelée
Lemon Marinated Langoustine with Osetra Caviar, Passion Fruit Tapioca, and Belvedere Vodka Gelée
8 of 24
Seared Foie Gras, Rhubarb, Spring Onion, Apple Compote, and Elderberry Emulsion
Seared Foie Gras, Rhubarb, Spring Onion, Apple Compote, and Elderberry Emulsion
9 of 24
Seared Foie Gras, Rhubarb, Spring Onion, Apple Compote, and Elderberry Emulsion
Seared Foie Gras, Rhubarb, Spring Onion, Apple Compote, and Elderberry Emulsion
10 of 24
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
11 of 24
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
12 of 24
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
13 of 24
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
Lamb Degustation: Spicy Cous Cous, Piquillo Pepper with Eggplant Compote, Lamb Shoulder, and Lamb Jus
14 of 24
Milk Chocolate Cardamon Pot au Creme with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
Milk Chocolate Cardamon Pot au Creme with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
15 of 24
Milk Chocolate Cardamon Pot au Creme with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
Milk Chocolate Cardamon Pot au Creme with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
16 of 24
Milk Chocolate Cardamon Pot au Crème with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
Milk Chocolate Cardamon Pot au Crème with Liquid Coffee Truffle, Granola, and Green Coffee Emulsion
17 of 24
Blanc Manger with Rhubarb Compote, Marinated Strawberries, and Sweet Ginger Sherbet
Blanc Manger with Rhubarb Compote, Marinated Strawberries, and Sweet Ginger Sherbet
18 of 24
Blanc Manger with Rhubarb Compote, Marinated Strawberries, and Sweet Ginger Sherbet
Blanc Manger with Rhubarb Compote, Marinated Strawberries, and Sweet Ginger Sherbet
19 of 24
Inspiration of 'Black Forest': Dark Chocolate Mousse, Sour Cherry Gelée, and Pistachio Crumble
Inspiration of 'Black Forest': Dark Chocolate Mousse, Sour Cherry Gelée, and Pistachio Crumble
20 of 24
Inspiration of 'Black Forest': Dark Chocolate Mousse, Sour Cherry Gelée, and Pistachio Crumble
Inspiration of 'Black Forest': Dark Chocolate Mousse, Sour Cherry Gelée, and Pistachio Crumble
21 of 24
Chef Gregory Pugin
Chef Gregory Pugin
22 of 24
Pastry Chef Shawn Gawle
Pastry Chef Shawn Gawle
23 of 24
Sommelier Ruben Sanz Ramiro
Sommelier Ruben Sanz Ramiro
24 of 24
Chef Gregory Pugin, Pastry Chef Shawn Gawle, and Sommelier Ruben Sanz Ramiro of Veritas - New York, NY
Photo: Vicky Wasik | June 2010
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