It was a pleasure cooking last evening with Dominique Crenn at Atelier Crenn. This is the menu we prepared. It is exciting to see how the environment and cast of characters help guide and shape the final product.
– Hamachi, Comte, Mint, Onion
– Crustaceans, Beet, Caviar, Apple-Celery
– Venison, Eel, Sesame
– Corn Polenta, Uni, Huitlacoche
– Carrot, Rutabaga, Aloe Vera, Coconut, Mullet
– Grains & Seeds, Yuzu Kosho, Dashi
– Mussel Poached Squab, Pear Barigoule
– Pork Ribs, Japanese Yam Aligote
– Cornflakes Ice Cream & Figs
“Poire”
D. Crenn
A. Talbot
The surprise element of fresh huitlacoche was thanks to Evan Rich of Rich Table. Make sure to stop in and try his take on corn smut.
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