Roasted guinea hen. Foie gras boudin with Topaz wine glaze. White corn “nest”. Sweet pea “garden”. Ragout of heart and gizzard confit with black truffle consomme. Preserved chanterelles and pickled huckleberry reduction.
Bresse chicken with crayfish. Maine lobster tail. Slow-poached sweet carrots. Sugar snap pea crisp. Potato Hudson Valley foie gras quenelle.
Brioche-crusted brown trout with American caviar, a tartlet of crisp trout skin, celery root purée, a brown butter emulsion and smoked mushroom consommé.
California green asparagus wrapped in Cramini mushrooms, green almonds, apple puree, confit of Meyer lemon, caramelised leeks, crispy quinoa, parmesan crumble and sauce bordelaise.
Mathew PETERS
Born October 14 1983 A native of Meadville, Pennsylvania, Mathew Peters started cooking as a teenager, in his family… Watching the TV programme “Great Chefs of the World”, something clicked in him: this was going to be his profession. At the age of 19, he entered the Cordon Bleu school in Pittsburgh, where he […]
Philip TESSIER
Philip was the very first person to put the USA on the Bocuse d’Or podium. That victory might have made him happy, but it didn’t make him lose his head. There is so much room for other things in his life, and he is constantly striving to satisfy his insatiable curiosity; always learning, always open-minded, […]
