Sous Vide, a Chef's Table Menu (Under Pressure)...

Maine Lobster Amuse
Elderflower Compressed Cucumber, Mango Relish, Micro Greens
Lobster Roe, Lobster-Agro Dolce Dressing

Ok, so I penned the phrase from the great Thomas Keller; owner and chef of The French Laundry, per se, Bouchon Bistro and Ad Hoc. Appropriately so, as his book; Under Pressure has given me a plethora of inspiration, some much guided knowledge and insight to this modern method of precision cooking and has put a newly generated sense of motion to my food. Our latest group of foodies who graced me with their presence for our craft was in the kitchen last week and here is a glimpse of the moment...flavors abound, tastes exploding and textures arousing, and not only for the taste buds, but for all of the senses. The kitchen team was definitely buzzing and having a great time, one that I trust was had by the guests as well. I first came across the method and concept of cooking sous vide; or "under vacuum" as it implies back in the mid-eighties when it became fashionable from several French chef's looking to control quality, presentation and the exacting measures of the ingredients. It came and went. no big deal. Nothing inspiring. Basically a poor excuse for what cooking should be...or at least that is what we thought. There was nothing documented to get inspired by. Nothing recorded to learn from and no-one to bring it into a modern and high quality realm, until now. You will need to read the book, or just look into what is happening here and at many of the highest of caliber of restaurants. Here is the menu...
White & Green Asparagus with Morel Salad
Truffles, Chevre de Cremier, Truffle Potatoes, Bacon, Truffle Dressing

Seared Scallop & Carrot-Almond Agnolotti
Gin Compressed Rhubarb, Ramp Greens, PX Jus, Micro Burgundy Amaranth

Honey Bunches of Oats Crusted Foie Gras

Muscovy Duck Breast & Florida Pompano "Sous Vide"
Braised Ramps, Peas, Pea Jus, Dauro Olive Oil
Meyer Lemon-Castelvetrano Olive Salad

~bouchee revigorant~
Oranges, Black Olive Brittle, Fennel Sous Vide, Blood Orange Sorbet

Lamb Loin Sous Vide
Carrot-Potato Puree, Fiddlehead ferns, Lobster-Squash-Caramelized Garlic Fricassee

missing in action...

Syrah Braised Short Rib, Baby Turnips Sous Vide, Artichokes,

Grilled King Oyster Mushrooms, Anson Mills Grits,

and Creamed Nettles

Tastes of Strawberry, Rhubarb, Chocolate, Caramel, Pistachio

Ricotta & Raspberry, Buttermilk and a handful of others.

Migs-Ginger Chocolates, Macaroon Sandwiches, Salted Caramels,

Peanut Butter Bites


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