Poached Egg with Asparagus & Speck

To the average person, this seems like a breakfast/brunch/lunch item, and it is. In many tasting menus, egg is a popular course to put on towards the start of the tasting.

So here is a Sous Vide Poached Egg, Asparagus, Smoked Speck, Crispy Shallots, Grain Mustard Dressing, and Micro Parsley.

Duck Breast with Carrots & Cumin

Remember Lamb Loin with Carrots & Cumin? This is exactly the same dish except instead of lamb loin, it’s duck breast.

Here is Roasted Duck Breast with a Heirloom Carrot, Carrot Cumin Purée, Pickled Mustard Seeds, Coffee Soil, Meat Jus, and Micro Parsley.

Which presentation do you like better?

Lamb Loin with Carrots & Cumin

Cumin and lamb… so delicious together! A classic flavor profile! Cumin is native to the east Mediterranean and South Asia. Cumin’s distinctive flavor is strong and to me, it smells like a homeless person (ha!!) but it doesn’t taste like one!

Here is Lamb Loin with a Roasted Heirloom Carrot, Carrot Cumin Purée, Pickled Mustard Seeds, Coffee Soil, Meat Jus, and Micro Parsley.

Lobster in Sauce Américaine

If done right, this Sauce Américaine is one of the best things in life. Sauce Américaine is a traditional sauce in classical French cuisine, consisting of onions, tomatoes, white wine, brandy, cayenne pepper, butter, and fish velouté. In my interpretation of this sauce, I make a rich lobster stock first by adding lobster bodies, the complete French mirepoix (not just onions), tomato paste, and a bouquet garni, with water to cover. I reduce all that liquid down to nine tenths and then mount in the butter. Maybe I’ll share my recipe in another post.

This is a Lobster Tail with Crispy Shallots and Micro Parsley in Sauce Américaine.

*Recipe here.

Speck on Pumpernickel Toast

Meyenberg’s European Style Goat’s Milk Butter is one of the best products out there. You have to get your hands on this stuff! Luckily for me, I can order this via my job. I can eat this butter on some toasted bread, non-stop, everyday!

But for this little amuse bouche, I whipped the butter so that I could squeeze it out from a pastry bag. This was Smoked Italian Speck on Pumpernickel Toast with Whipped Goat’s Milk Butter and Micro Parsley.