Chicken Croquetas with Hot Paprika Aïoli

My first chef made these when I first started at Degustation and when my current chef went on vacation for two weeks, I decided to bring these Chicken Croquetas back, served with a Hot Paprika Aïoli.

Now, I know what you’re thinking, puréed or ground chicken or putty?? That whitish grey goop you see when you watch those behind the scene videos at meat factories… WELL, these are not like that. I boil the chicken and hand shred the meat and fold that into the béchamel.

Inside the béchamel, there is also celery, jalapeño, and red onion brunoise.

Squab with Corn & Bacon

Squab usually means young domesticated pigeon. The meat is dark red and it tastes gamey, which is why chefs like it.

The Squab was seared on the plancha then roasted in the oven, served with a Sweet Corn Purée, Bacon Fat Popcorn, Red Onion Petals, Bacon Crumbs, Anise Jus, and Micro Celery.

Octopus & Cashew Pesto

I usually don’t put octopus on the tasting menu because it’s difficult to portion without painstakingly weighing each piece and then dividing it. Who gets the thicker end of the tentacle and who gets the thinner tip?

This dish was created for the tasting menu because I needed another seafood entry and a game I like to play with myself called “Chopped – Degu Version”. I ended up with a piece of Crisp Octopus on Cashew Pesto, with Pickled Red Onions and Citrus Microgreens.