Wednesday, January 24, 2007

Chef Jaeger's creations:

Halibut and King Crab Platter:

Slow-cooked "rack" of Norwegian halibut wrapped with Norwegian King crab, black truffles and braised leeks, crab and tarragon glaze, tomato "pearls"

Garnish 1: Pickled golden beet with Norwegian crab and fennel salad under anise cured tomato

Garnish 2: Sweet English pea tart with "cipollini" onion custard

Garnish 3: Warm carrot jelly with salsify center and carrot "air"

Poulet de Bresse Platter:

Poulet de Bresse "en cocotte" with apples, Canadian rye whiskey, Black truffles, chanterelles and Artisan bacon, plum apple glaze

Garnish 1: Crisp potato cup with poached quail egg and Hollandaise sauce over chicken liver mousse

Garnish 2: Warm haricots verts and walnuts over shallot quince jam and confit of Butternut squash

Garnish 3: Thyme-roasted mushroom with foie gras and celeriac fondant, Albufera sauce

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