Post by Huy H.

“Steak & Foie” 75 days Dry- Aged Picanha, Foie Gras, Radish, Variation of Mushrooms and “Yu Choy Sum” sauté with Black Truffle Beurre Blanc, finish with Black Truffle Beef Au Jus 🥩x🇫🇷x🇻🇳x🦆 A dish is “Simple in Taste”, but “Complex in Style”. Is it ?🤡 My cooking style involves more of Asian South East Ingredients, such as Flavors, Colors, Concepts and so on… with many researches and repetitive tests. I have successfully combined the two flavors ( South East Asia- European) into a unique harmony. The Jus is made of Beef Stock Reduction, then I use the same stock to rehydrate the Wood Ears Mushroom, aka “ Cat Ears Mushroom” as Asian People names it after its unique shape. It then infuses with a small amount of “ Dried Kombu”🍘, Star Anise⭐️ to clean out the “stinkiness “ from the Fungus🍄. After an hour of infusing, the very same stock then reduces again until it comes to desired consistency, mostly, it will be half of its original Volume. It will be then combined with reduction Wines; such as Red, Cognac, or any Dark- Fruity Wine; and Aged Maple/ Sugar Cane Vinegar, Garlic; Shallot. a Dash of Brown Sugar, and obviously butter, then minced Black Truffle to complete the sauce. The Protein on the other hand is very straight forward, 75 days Dry Aged Steak-Pecanha, then portion, then pan sear to Medium Rare, it is then finished with Vandouvan Curry Butter, Season with Licorice Salt and Peppers. Foie Gras, it is transformed into an Egg Custard, frozen then reshape as sphere, breaded then quick fried at 350*F until the coat is golden brown, crispy. The texture will be crispy from the outside, yet, the moment I have my first bite, the Foie Gras Custard will explode in my mouth. It’s easy to imagine it as a soup dumpling, but with crispy skin. Finally, I finish the dish with some pickles, “Khế” pickle, Lemon Preserved, Quinoa, and Fruit Gel as extra acid component. A dish has a full balance of flavors, and interesting profile. Bon Appetite🥃 #michelinstar #michelin #jamesbeard #finedinning #finefood #fineart #chef #cheflife #youngchef #soigne #french #hautecuisines #jamesbeardfoundation #french #vietnamese #foodie #duck #foiegras #people #brioche #bonappetit #dryage #steak #picanha