Cold Appetizers

Appears in

Gabriel Kreuther: The Spirit of Alsace

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

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© 2021 All rights reserved. Published by Abrams Books.

In this section

Tartare of Yellowfin Tuna and Diver Scallops with Caviar

Raw Diver Scallops with Jalapeño Coulis, Black Radish, and Grated Pecans

Scallop Ceviche with Tahitian Vanilla Beans and Toasted Buckwheat Seeds

Fennel Panna Cotta with Cockles, Orange Emulsion, and Caviar

White Asparagus with Smoked Salmon, Sorrel, and Trout Caviar

Black Bass Tartare with Macadamia Nuts, Cilantro Gelée, and Puffed Barley

Cilantro Gelée

Rabbit Terrine with Gewurztraminer, Hyssop, and Fines Herbes Coulis

Quail and Foie Gras Praline with Black Truffle Gelée and Fines Herbes Salad

Foie Gras Terrine with Cantaloupe, Duck Prosciutto, and Preserved Porcini

Foie Gras Terrine and Toasted Pistachio Praline with Fennel Pollen Waffle and Smoked Date Jam

For the Roasted Pistachios

For the Date Jam

For the Fennel Pollen Waffles

Hamachi, Black Périgord Truffle, and Foie Gras Mille-Feuille with Grapes, Celeriac, and Truffle Vinaigrette

Alaskan King Crab “Cannelloni” with Sea Urchin Coulis

Braised Trumpet Royale Salad with Bouchot Mussels and Harissa Vinaigrette

Kumamoto Oysters “En Pannequet” with Smoked Salmon Sauce

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