Menus, please
The three teams at the Bocuse d’or Team USA selection were each charged with preparing a seafood platter and beef platter based on proteins by the competition’s sponsor. Both creations had to reflect the country they represent, and serve 11 judges. Here’s what they came up with in five hours and 35 minutes.
■ Ben Grupe Menu Norwegian Steelhead Trout “Cambacérès”
Gently smoked belly
Vermouth braised cucumber, pumpernickel, Osetra caviar Carrot custard
Farmer Lee’s carrot glacé Caviar beurre blanc
Roasted Snake River Farms Wagyu Beef Ribeye
Rye en croute
Foraged mushroom farce, tarragon crepe, leek ash
Broccoli and eggplant terrine Tarragon emulsion, black garlic Baked potato custard
Potato fondant, malt vinegar, sour cream, chives
Braised beef rib stuffed onion Confit celery root
Preserved black winter truffle jus
■ Jeffery Hayashi Menu Norwegian Steelhead Trout Lightly warmed, brown butter jus
Carrot, quinoa, smoked trout roe
Cucumber, vadouvan mustard, pearl onion, carrot mahammura
Snake River Farms Bone in Rib Roast
Roasted loin, porcini sausage Milk bread crusted beef cap pavé
Sweet potato and apple berbere
Tart of black truffle, Brussels sprouts, dill cream
Glazed beet, anchovies, red onion, black garlic bouillon
■ Matthew Kirkley Menu Norwegian Ocean Trout Cucumber, chartreuse, carrot, apicius
Snake River Farms Ribeye Bone marrow, sea lettuce, black truffle
Artichoke farcis
Parsley, finger lime
Butternut squash
Bone marrow red cabbage
Matsutake
Orange, suet, garlic