Features On StarChefs
Harness the Erotic Power of Food

You probably giggled as a child when you first learned what an aphrodisiac is, i.e., food that arouses sexual desire. Now that you’re all grown up, it’s time to harness the power of aphrodisiacs to your benefit. You know what it’s like to sit in a restaurant and watch your date melt with just one bite of supple foie gras or an erupting molten chocolate cake.

Chef Juan Mari Arzak of Restaurant Arzak in Spain argues that when two people are in love, they could be served a plastic tomato, and they will still think it’s the most delicious food on earth. That may be the case, but Valentine’s Day is no time to risk a crummy meal for your date or your patrons. If you’re looking for a surefire way to get someone in the mood, consider the following aphrodisiac recipes for your Valentine’s menu.

Chef Josh DeChellis of Sumile Kumamoto Oysters with Pineapple Vinegar
Chef Dante Boccuzzi of Aureole Ménage à Foie
Chefs Jeff Osaka and Christian Shaffer of Chloe Frisée, Lardons, Fried Quail Eggs and Sherry Vinaigrette
Chef Juan Mari Arzak
of Restaurante Arzak
Roasted Potato Flower with Stuffed Truffles
Flor de Patata Asada Con Trufa Rellena

Chef Cyril Renaud of Fleur de Sel Goat Cheese and Artichoke Ravioli
Chefs Nick Roberts and Brooke Williamson of Amuse Café Duck Confit

Pastry Chef Jason Licker of Fives at the Peninsula Hotel Dulce De Leche Chocolate Tart with Banana Five Spice Ice Cream

Published: February 2004