Zenchef
total posts: 212
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Not a definite recipe but some pointers on how to make the famous Cronuts
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Stone Crab Salad w/ Celery Rémoulade, Green Apple Gelée & Finger Lime
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Scallops & Carrots Three Ways: Pureed, Pickled & Roasted {recipe}
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Butternut Squash Agnolotti w/ Brown Butter, Sage & Pecorino
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Sous-Vide Egg w/ Sunchoke Velouté, Crispy Proscuitto & Hazelnut
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Crab-Stuffed Zucchini Flowers with Basil Sauce & Watercress Salad
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Fresh Pea Pancakes with Smoked Salmon, Crème Fraiche & Quail Eggs
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Farm egg with Morels, Peas, Crème Fraiche and Basil Purée
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Sous-Vide Duck Confit with Pomegranate Poached Pear & Mache Salad
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Octopus a la plancha with Garlic Purée & Miso-Squid Ink Sauce
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Eric Ripert as a guest chef in my kitchen for a private party. Hamachi Rolls and more... {no recipe}
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Ahi Tuna Tartare w/ Avocado, Crispy Shallots & Soy-Sesame Dressing
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Turbans of Langoustines with Shellfish Consommé & Bottarga
