James Kent, sous chef at Eleven Madison Park, will represent the United States next year at the Bocuse d'Or. Kent, with commis Tom Allan, also of EMP. Kent bested eleven other chefs this weekend at the U.S. finals competition at the CIA in Hyde Park.
Kent's winning menu is below.
Chef Kent's Scottish “Label Rouge” Salmon Pavé with Leeks, Osetra Cavier and Sauce Fumet Blanc was elegantly garnished with the following: Roulade with Alaskan King Crab, Relish of Cucumber and Meyer Lemon; Chilled Mousse with Tartare and Roe; Pickled Heirloom Beets with Crème Fraiche, Dill and Black Pepper. The fish was provided by Scottish Quality Salmon.
Chef Kent's Scottish “Label Rouge” Salmon Pavé with Leeks, Osetra Cavier and Sauce Fumet Blanc was elegantly garnished with the following: Roulade with Alaskan King Crab, Relish of Cucumber and Meyer Lemon; Chilled Mousse with Tartare and Roe; Pickled Heirloom Beets with Crème Fraiche, Dill and Black Pepper. The fish was provided by Scottish Quality Salmon.
For his lamb platter, Chef Kent presented Elysian Fields Farm Spring Lamb: Bacon Wrapped Saddle with Piquillo Peppers and Provençale Herbes; Vol-Au-Vent of Braised Gigot with Sweetbreads and Preserved Lemon; Zucchini with Lynnhaven Chèvre Frais and Mint; Tart of Tomato Confit with Basil, Niçoise Olives and Fromage Blanc. The lamb was provided by The American Lamb Board.
No comments:
Post a Comment