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 helps 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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