| Fruit |
|
|
|
| Apples, for Sauce |
Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar |
85°C (185°F) |
25 minutes |
| Apples |
Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette |
85°C (185°F) |
30 minutes |
| Apples, for Puree |
Dégustation des Pommes: Genoise aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips |
85°C (185°F) |
30 to 40 minutes |
| Apples, Candied |
Dégustation des Pommes: Genoise aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips |
75°C (167°F) |
3 hours |
| Banana |
Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximinez Sherry Vinegar |
85°C (185°F) |
10 minutes |
| Bananas, for Sherbet |
Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis |
85°C (185°F) |
45 minutes |
| Berries, for Consommé |
Napa Valley Summer Berry Consommé with Chaput St. Mauré du Manoir Sorbet and White Balsamic Foam |
65°C (149°F) |
45 minutes |
| Cherries, Macerated |
“Cherry-Vanilla”: Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam |
65°C (149°F) |
25 minutes |
| Cherries, for Jam |
“Cherry-Vanilla”: Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam |
90°C (194°F) |
45 minutes to 1 hour |
| Pears |
Fourme d’Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast |
83°C (181.4°F) |
25 minutes |
| Pears, for Puree |
Fourme d’ Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast |
83°C (181.4°F) |
45 to 60 minutes |
| Pineapple |
Sauvignon-Blanc-Braised Golden Pineapple with White Chocolate Snowflakes, Cilantro Coulis, and Passion Fruit Gelée |
75°C (167°F) |
1 hour |
| Plums |
White Sesame Nougatine with Sesame Oil Sablé, Plums, Golden Gooseberries, and Jasmine Rice Sherbet |
75°C (167°F) |
15 to 20 minutes |
| Plums for Jam |
White Sesame Nougatine with Sesame Oil Sablé, Plums, Golden Gooseberries, and Jasmine Rice Sherbet |
90°C (194°F) |
45 to 60 minutes |
| Vegetables |
|
|
|
| Artichokes Barigoule |
Artichokes Barigoule |
85°C (185°F) |
45 minutes to 1¼ hours |
| Globe Artichoke Hearts and Halves |
Globe Artichokes à la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham |
85°C (185°F) |
45 minutes to 1¼ hours |
| Globe Artichoke Hearts |
Artichauts en Vierge: Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil |
85°C (185°F) |
45 minutes to 1¼ hours |
| Globe Artichoke Hearts, for Puree |
Globe Artichokes à la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham |
85°C (185°F) |
1¼ hours |
| Violet Artichokes |
Artichauts en Vierge: Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil |
85°C (185°F) |
40 minutes |
| Asparagus, White |
White Asparagus with Field Rhubarb and Black Truffle Coulis |
85°C (185°F) |
30 minutes |
| Asparagus, White |
St. Peter’s Fish with Black Truffle Mousse, White Asparagus, and Mousseline |
85°C (185°F) |
30 minutes |
| Carrots |
Globe Artichokes à la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham |
85°C (185°F) |
35 to 40 minutes |
| Carrots, Glazed |
Glazed Carrots |
85°C (185°F) |
35 to 40 minutes |
| Carrots, Rounds |
Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et Sa Poudre |
95°C (203°F) |
3 hours |
| Cauliflower |
Fourme d’Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast |
85°C (185°F) |
15 minutes |
| Celery Root, for Puree |
Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and Honey-Poached Cranberries |
85°C (185°F) |
1¼ hours |
| Corn |
Sweet Corn Soup with Summer Succotash and Pork Belly Dumplings |
85°C (185°F) |
30 minutes |
| Corn |
Sirloin of Devil’s Gulch Ranch Rabbit Wrapped in Hobbs’ Applewood Smoked Bacon with Summer Succotash and Corn “Pudding” |
85°C (185°F) |
1 hour |
| Crosnes |
Artichauts en Vierge: Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil |
85°C (185°F) |
30 minutes |
| Fennel |
Squab with Piquillo Peppers, Marcona Almonds, Fennel, and Medjool Date Sauce |
85°C (185°F) |
40 minutes |
| Fennel, Baby |
Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree |
85°C (185°F) |
40 minutes |
| Fennel, for Puree |
Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree |
85°C (185°F) |
45 minutes to 1 hour |
| Fennel, Wedges |
Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree |
85°C (185°F) |
40 minutes |
| Onions, Cipollini |
Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise |
85°C (185°F) |
35 minutes |
| Onions, Cipollini |
Globe Artichokes à la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham |
85°C (185°F) |
35 to 40 minutes |
| Onions, Cipollini |
Milk-Poached Calf’s Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier |
85°C (185°F) |
1 hour to 1 hour 10 minutes |
| Onions, Cipollini |
“Quail in a Jar”: Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze |
85°C (185°F) |
1 hour |
| Onions, Pearl |
Glazed Pearl Onions |
85°C (185°F) |
35 to 40 minutes |
| Onions, Pearl |
Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise |
85°C (185°F) |
35 minutes |
| Onions, Pearl |
Globe Artichokes à la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham |
85°C (185°F) |
35 to 40 minutes |
| Onions, Pearl |
Confit of Moulard Duck Foie Gras with Vegetables à la Grecque |
85°C (185°F) |
30 minutes |
| Onions, Sweet |
Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise |
85°C (185°F) |
25 minutes |
| Onions, White, for Sauce |
Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise |
85°C (185°F) |
6 hours |
| Potatoes |
Confit of Liberty Pekin Duck Leg, Pommes Sarladaise, Fried Hen Egg, and Frisée Salad |
85°C (185°F) |
20 to 25 minutes |
| Potatoes |
Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup |
85°C (185°F) |
1 hour |
| Pumpkin |
Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree |
85°C (185°F) |
5 to 6 minutes |
| Pumpkin, Musquée de Provence |
Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup |
85°C (185°F) |
20 minutes |
| Radishes, Balls |
Confit of Moulard Duck Foie Gras with Vegetables à la Grecque |
85°C (185°F) |
6 minutes |
| Radishes, Pickled |
Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes |
85°C (185°F) |
25 minutes |
| Radishes |
Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane |
85°C (185°F) |
30 minutes |
| Rhubarb |
White Asparagus with Field Rhubarb and Black Truffle Coulis |
61°C (141.8°F) |
15 minutes |
| Rutabaga |
Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille” |
85°C (185°F) |
2 hours |
| Turnips |
Confit of Calf’s Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood-Aged Balsamic Vinegar |
85°C (185°F) |
30 minutes |
| Salsify |
Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage |
85°C (185°F) |
1 hour |
| Salsify |
Fricassée of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce |
85°C (185°F) |
1 hour |
| Sunchokes |
Artichauts en Vierge: Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil |
85°C (185°F) |
40 to 60 minutes |
| Swiss Chard, Stems |
Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette |
85°C (185°F) |
1¼ hours |
| Fish and Shellfish |
| Bass, Striped |
Double Chop of Striped Bass Belly en Persillade, Black-Eyed Peas, and Whole-Grain Mustard Sauce |
62°C (143.6°F) |
11 minutes |
| Cuttlefish |
“Tagliatelle” of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette à l’Encre de Seiche |
64°C (147.2°F) |
10 hours |
| Eel |
Anguille à la Japonaise |
59°C (138.2°F) |
10 minutes |
| Lobster, Tails |
Butter-Poached Maine Lobster, Tomato Pain Perdu, Celery, and “Russian Dressing” |
59.5°C (139.1°F) |
15 minutes |
| Lobster, Tails |
Homard au Vin: Butter-Poached Maine Lobster Tail, Hen-of-the-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions |
59.5°C (139.1°F) |
15 minutes |
| Mackerel |
Spanish Mackerel and Serrano Ham en Brioche, Capers, Piquillo Peppers, and Lemon Confit |
61°C (141.8°F) |
12 minutes |
| Monkfish, Liver |
Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar |
64°C (147.2°F) |
3¼ hours |
| Octopus, Tentacles |
Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde |
77°C (170.6°F) |
5 hours |
| St. Peter’s Fish |
St. Peter’s Fish with Black Truffle Mousse, White Asparagus, and Mousseline |
60°C (140°F) |
10 minutes |
| Sturgeon |
Columbia River Wild Sturgeon Confit à la Minute, Herb Spaetzle, Heirloom Beets, Dill “Mousse,” and Borscht Sauce |
61°C (141.8°F) |
16 minutes |
| Tuna |
Olive-Oil-Poached Bluefin Tuna, Jacobsen’s Farm Tomatoes en Vierge, Toasted Pine Nuts, Niçoise Olives, and Basil Seeds |
59.5°C (139.1°F) |
13 minutes |
| Poultry and Meats |
| Beef, Sirloin |
Sirloin of Prime Beef, Spring Garlic Cloves, Glazed Carrots, Cèpes, Bone Marrow, and Bordelaise Syrup |
59.5°C (139.1°F) |
45 minutes |
| Chicken, Legs |
Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and Honey-Poached Cranberries |
64°C (147.2°F) |
1 hour |
| Duck, Breast |
“Pastrami”: Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique |
60.5°C (140.9°F) |
25 minutes |
| Duck, Leg |
Confit of Liberty Pekin Duck Leg, Pommes Sarladaise, Fried Hen Egg, and Frisée Salad |
82.2°C (180°F) |
8 hours |
| Egg |
Soft-Boiled Hen Egg with Green Asparagus, Crème Fraîche aux Fines Herbes, and Butter-Fried Croutons |
62.5°C (144.5°F) |
45 minutes to 1¼ hours |
| Lamb, Saddle and Tenderloin |
Medallions of Elysian Fields Farm Lamb Saddle, Garden Vegetables, and Bagna Cauda Sauce |
60.5°C (140.9°F) |
35 minutes |
| Pork, Belly |
Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette |
82.2°C (180°F) |
12 hours |
| Pork, Baby, Belly |
Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille” |
82.2°C (180°F) |
12 hours |
| Pork, Baby, Leg and Shoulder |
Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille” |
80°C (176°F) |
8 hours |
| Pork, Baby, Racks and Loins |
Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille” |
60.5°C (140.9°F) |
20 minutes |
| Poularde |
Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs’ Applewood Smoked Bacon and Pruneaux d’Agen |
62°C (143.6°F) |
1¼ hours |
| Quail |
“Quail in a Jar”: Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze |
64°C (147.2°F) |
1 hour |
| Rabbit, Flank |
Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistachios |
74°C (165.2°F) |
12 hours |
| Rabbit, Loin |
Sirloin of Devil’s Gulch Ranch Rabbit Wrapped in Hobbs’ Applewood Smoked Bacon with Summer Succotash and Corn “Pudding” |
64°C (147.2°F) |
12 minutes |
| Sausage, Garlic |
Saucisson à l’Áil, Shaved Cornichons, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard |
70°C (158°F) |
2 hours |
| Squab, Breasts |
Squab with Piquillo Peppers, Marcona Almonds, Fennel, and Medjool Date Sauce |
59.5°C (139.1°F) |
30 minutes |
| Squab, Breasts |
Pigeon aux Truffes Noires, Candele Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine |
60.7°C (141.3°F) |
20 minutes |
| Squab, Legs |
Squab with Piquillo Peppers, Marcona Almonds, Fennel, and Medjool Date Sauce |
68°C (154.4°F) |
2 hours |
| Veal, Calotte |
Blanquette de Veau |
60.5°C (140.9°F) |
15 minutes |
| Veal, Tenderloin |
Tenderloin of Nature-Fed Veal, Artichokes Barigoule, Caramelized Garlic, Picholine Olives, Tomato “Marmalade,” and Barigoule Emulsion |
61°C (141.8°F) |
30 minutes |
| Variety Meats |
|
|
|
| Beef Fat |
Rendered Fat |
85°C (185°F) |
1¼ hours |
| Beef Tongue |
Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven-Roasted Tomatoes |
70°C (158°F) |
24 hours |
| Calf’s Heart |
Confit of Calf’s Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood-Aged Balsamic Vinegar |
79.4°C (174.9°F) |
24 hours |
| Calf’s Liver |
Milk-Poached Calf’s Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier |
63°C (145.4°F) |
1 hour |
| Duck Fat |
Rendered Fat |
85°C (185°F) |
1¼ hours |
| Duck Gizzards |
Salade Gourmande |
82.2°C (180°F) |
8 hours |
| Duck Tongue |
Duck Tongue |
70°C (158°F) |
8 hours |
| Foie Gras |
Confit of Moulard Duck Foie Gras with Vegetables à la Grecque |
64°C (147.2°F) |
28 minutes |
| Foie Gras |
Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane |
68°C (154.4°F) |
25 minutes |
| Foie Gras |
Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximinez Sherry Vinegar |
68°C (154.4°F) |
25 minutes |
| Foie Gras |
Salade Gourmande |
64°C (147.2°F) |
28 minutes |
| Foie Gras |
Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree |
68°C (154.4°F) |
20 minutes |
| Foie Gras, Fat |
Rendered Fat |
85°C (185°F) |
45 minutes |
| Kidney |
Fricassée of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce |
82°C (179.6°F) |
1 hour |
| Marrow Fat |
Rendered Fat |
85°C (185°F) |
1 hour |
| Pig’s Tails |
Fried Pigs’ Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote |
82.2°C (180°F) |
8 hours |
| Tripe |
Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs |
82.2°C (180°F) |
8 hours |
| Veal Cheeks |
Veal Cheeks Zingara: Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles |
82.2°C (180°F) |
8 hours |
| Bases for Desserts |
|
|
|
| Banana Anglaise |
“Ice Cream Sandwich”: Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Vieja |
85° to 82°C (185° to 179.6°F) |
20 minutes |
| Ginger Custard |
Dégustation des Pommes: Génoise aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips |
85° to 82°C (185° to 179.6°F) |
20 minutes |
| Ice Cream Base, Cashew |
“Ice Cream Sandwich”: Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Vieja |
85° to 82°C (185° to 179.6°F) |
20 minutes |
| Ice Cream Base, Cherry |
“Cherry-Vanilla”: Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam |
85° to 82°C (185° to 179.6°F) |
20 minutes |
| Ice Cream Base, Chocolate |
“Ice Cream Sandwich”: Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Vieja |
79°C (174.2°F) |
22 minutes |
| Ice Cream Base, Cinnamon |
Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et Sa Poudre |
85° to 82°C (185° to 179.6°F) |
20 minutes |
| Ice Cream Base, Vanilla |
“Ice Cream Sandwich”: Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Vieja |
85° to 82°C (185° to 179.6°F) |
20 minutes |
| Sherbet Base, Jasmine Rice |
White Sesame Nougatine with Sesame Oil Sablé, Plums, Golden Gooseberries, and Jasmine Rice Sherbet |
65.5°C (149.9°F) |
30 minutes |
