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On the Plate: Notable Presentations
June 2007
vol.11
Country
New York, NY
Frog Leg Beignet with Garlic Mousse and Watercress Puree on starchefs.com
Frog Leg Beignet with Garlic Mousse and Watercress Puree

At Country, a thoroughly modern frog leg beignet gives a nod to the past via the plate. It rests in an antique silver cup with small frog figurine on the bottom — the sterling dishes were salvaged from La Cote Basque as it closed, and the dish was designed specifically for the cups.

Chef Doug Psaltis
Daniel
New York, NY
Cranberry-Lychee Vacherin with Violet Meringue, Whipped Cream, Raspberry Marshmallow on starchefs.com
Cranberry-Lychee Vacherin with Violet Meringue, Whipped Cream, Raspberry Marshmallow

Hershey’s–like kisses of meringue and marshmallow lie on a bed of cranberry–lychee vacherin, and are vibrant and sweet enough to awaken an inner child…and keep it running on a sugar high through the night. The dish is the definition of whimsical and evocative with its playful colors, textures, and shapes.

Pastry Chef Dominique Ansel
Picholine
New York, NY
Heirloom Chicken “Kiev,’ Cepes, Ramps and Liquid Foie Gras on starchefs.com
Heirloom Chicken “Kiev,” Cepes, Ramps and Liquid Foie Gras

The rich center of a throwback classic is made richer with foie gras, truffle juice, Madeira and cream. Chicken is wrapped around the foie sauce thickened with lecithin and agar, and the package is sous vided, breaded, fried, and finally pierced tableside by a spear-wielding server.

Chef Craig Hopson
davidburke & donatella
New York, NY
PB & J, Foie Gras Torchon on starchfes.com
“PB & J”, Foie Gras Torchon

A torchon of foie is layered with crisp brioche rounds, roasted macadamia nut butter and strawberry jam. The decadent, napoleon–like structure is playful and sweet, and reminiscent of the crust–less PB&Js in picky kids’ lunches everywhere — but the grown–up version is creamier, richer, and much more fun.

Chef Eric Hara
  • Working with Isomalt
  • The Foie Debate

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