1st Course: Scallop Crudo
Scallop Crudo Broccoli, bonito, night sorrel (also called “moon sorrel,” because it grows by moonlight, ricotta, vinaigrette.
Akrame
Paris, France
(January 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
2nd Course: H.T.V.
H.T.V.
Calf’s head cromisquis, with almonds and apricot, saffron potatoes and braised salsify, lobster and carrot reduction.
Têtedoie
Lyon, France
(January 27, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
4th Course: Marcho Farms’ Veal Rib-Eye
Marcho Farms’ Veal Rib-Eye
“Garniture à la Blanquette et Ris de Veau.”
per se
New York, New York
(February 12, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Widow’s Kiss and Roy Rogers
Widow’s Kiss and Roy Rogers
Eleven Madison Park
New York, New York
(February 15, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
19th Course: Raw Lamb “Sausage”
Raw Lamb “Sausage”
Seaweed and horseradish.
Geranium
Copenhagen, Denmark
(February 1, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
1st Course: Branches of Sea-Salted Cheese
Branches of Sea-Salted Cheese
Geranium
Copenhagen, Denmark
(February 1, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
1st Course: Pomme de Terre
Pomme de Terre Hareng fumé. (Potato crisps, black truffle, and smoked herring.)
3rd Course: Coques de “Noirmoutier”
Coques de “Noirmoutier”
Pomelo, Campari, feuille de laitue, truffe noir. (Cockles in a lettuce wrap with grapefrui and campari sauce, black truffles.
4th Course: Langoustine Façon “Nêm”
Langoustine Façon “Nêm” Nori sugar glass, lemon. Notes: Asian in flavor, especially the fried flavor, even though the langoustine was warm and barely cooked.
6th Course: Rouget Barbet Frit
Rouget Barbet Frit Blettes, limoncello.
6th Course: Sorbet Aneth
Sorbet Aneth
Gelée d’Eau de Bigaradier. (Dill sorbet with orange blossom water gelée and finger limes.)
Akrame
Paris, France
(January 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Canapés
Yogurt Olive.
Brioche Smoked eel.
In the back is a “black chip” with a strip of smoked eel; to the right is a sablée cookie topped with roe, and to the left is a strip of flatbread with avocodo purée with lime and green apple.
Akrame
Paris, France
(January 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Canapés
Chicken Liver and Gougeres
Le Centre
Lyon, France
(January 25 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
5th Course: Poularde Rôti
Poularde Rôti Brussels sprouts.
Septime
Paris, France
(January 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
4th Course: Apple, Verbena & Caramel
Apple, Verbena, & Caramel
Vanilla sponge cake, white chocolate ganache, caramelized apples, and verbena ice cream.
Têtedoie
Lyon, France
(January 27, 2013)
2nd Course: H.T.V.
H.T.V.
Calf’s head cromisquis, with almonds and apricot, saffron potatoes and braised salsify, lobster and carrot reduction.
Têtedoie
Lyon, France
(January 27, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
1st Course: Local Fluke
Local Fluke Cashew rejuvelac, green radish, yacon. (Scott Anderson of elements in Princeton, New Jersey) Paired with El Maestro Sierra, Fino Sherry, Palomino, Jerez, Spain, N.V.
2nd Course: Dried & Grated
Beets Dried & Grated Beets Egg yolk, wild onion, uni, pomelo, horseradish oil. (John Shields) Paired with Weingut Himmel Hochheimer, Kabinett, Riesling, Rheingau, Germany, 2010.
3rd Course: Diver Scallop
Diver Scallop Roasted potato broth, lemon purée, black truffle (George Mendes) Paired with Domaine de l”Echevin, Grenache Blanc, Viognier, Marsanne & Rousanne Côtes du Rhone Villages Saint Maurice, France, 2009
4th Course: Salsify
Salsify Parsley, smoked mussel, pine nut, charred broccoli. (Scott Anderson of elements in Princeton, New Jersey) Paired with Quinta de Monte d’Oiro, “Lybra,” Syrah, Lisboa, Portugal, 2006.
5th Course: Suckling Pig
Suckling Pig Littleneck clams, carrot/cauliflower pickle, Galician seaweed. (George Mendes) José Maria de Fonseca, “Periquita,” Reserva, Castelão, Touriga Nacional & Franca Peninsula de Setúbal, Portugal, 2009..
6th Course: Fried Sunchoke
Fried Sunchoke Ricotta, chocolate ice cream, bergamot, sunflower praline. (John Shields) Chateau Haut Mayne, Sémillon, Sauternes, France, 2003.
(Source: Flickr / ulteriorepicure)
Bread with Emmer & Spelt
Notes: Kofoed doesn’t really want to serve bread with dinner, so, instead, he provides diners with a little bowl of bread nuggets to snack on between courses. These were incredibly soft and buttery, crusted with grains. It came with a ramekin of whipped butter and herbs.
Geranium
Copenhagen, Denmark
(February 1, 2013)
edible dirt attempt number one. Thought dehydrating pumperknickel bread wasn’t complicated enough, so I threw the loaf into a vitamix with all things brown-oatmeal stout, espresso grind, cocoa powder, cinnamon, clove, nutmeg, cocoa substitute i.e. black barley powder i.e. what they use to color oreos. It all turned into a batter that i spread onto dehydrator sheets. Fast forward a few hours and I’m left with teeth breaklingly hard sheets of black sandpaper. I realize at this moment that once I put this back in the vitamix, I’ll be left with back powder. I’ve moved to square 1.5. Then I think of making a crumble like I would for pies and tarts. I mix this newly made chocolately powder (actuallly quite tasty in a slightly bitter raw coffee way) with some butter and toast it in the oven. Then I think I might use egg whites to get it even more crunchy, less oily. 2 test batches are born. Epiphany. Wouldn’t it be great to make it look like potting soil? If I mixed some cheese with maltodextrin and sprinkled that around, would that look like Miracle Grow? I’ll get back to that idea. Actually what about nuts…hazelnuts? I make another batch of black flour with the addition of hazelnuts and the darn things grind up and speckle my flour with glimmers of off-white brilliance. Brilliant.
