“This is a play on a very old dish. Small florets of smoked salmon, salmon roe, and a little big of aged maple syrup are garnished with horseradish and chives. There’s heat, but also saltiness and sweetness, and the dish as a whole sits in a wooden holder we designed and had built specifically for this dish.”
“This is a very classical dish: seared foie gras; a reduction of port with shallots, truffles and butter; along with some chanterelles, caramelized in a pan with some butter and shallots, and salted. Underneath are parsnips cooked in milk and cream and then very finely puréed.”
“This is a nod to a dish we do at Café Gray. We marinate it in tomatoes, ginger, Worcestershire sauce, and a secret spice mix I’ve been using for years. I put a julienne of horseradish on top, along with slivers of fried tortilla — it’s such a soft dish that it needs a bit of crunchiness.”
“I’ve always felt that weisswurst was a very underrated sausage. It makes a great bar-food item. We poach these very, very carefully and then serve them simply with Händlmaier mustard. It’s a very specific mustard that’s grainy and sweet at the same time, with a touch of saltiness. The pretzel is simply dipped in brine and then baked fresh; we just shape it different, as a floret. ”
“The foam is an emulsion of grainy mustard and chicken stock and butter. Atop that is the creamed spinach, and beneath it, roasted vegetables: carrots, celery root, and onion, all deglazed with veal stock. It gives that deep, autumnal feel. This is my signature dish that I brought over from Café Gray, and it needs to be just right.”