Anywhere in the world the names Ducasse, Payard, Robuchon, Savoy, and Vongerichten are synonymous with the best of modern French cuisine. Tomorrow evening these giants of gastronomy are joining forces in the Four Seasons kitchen for an unforgettable celebration, a tribute to the interconnectedness of French and American food cultures, and a fundraiser for the James Beard Foundation. Here's what's on the menu:
Larry Finn and Pecko Zantilaveevan of the Four Seasons
Foie Gras Lollipops with Quince Gelée
Cucumber-Wrapped Citrus-Cured Hamachi
Tuna and Santa Barbara Sea Urchin Ravioli
Charred Eggplant with Harissa and Pappadam Chips
Baby Lettuce and Herb Hand Rolls
Corn Pudding with Chanterelles and Black Truffles
Beef Tartare with Caviar and Pommes Gaufrettes
Forest Mushroom Tartlets with Crème Fraîche and Fines Herbes
Duck Burgers with Sun-Dried Cherries and Parsnip Chips
Joël Robuchon
La Truffe blanche en duo mêlé de pomme ratte comme un carpaccio aux copeaux de foie gras Shaved White Truffles and Potatoes with Foie Gras Carpaccio
Guy Savoy
Soupe d’Artichaut à la truffe noire, brioche feuilletée aux champignons et truffe Artichoke Soup with Black Truffle and Layered Brioche with Mushrooms and Truffles
Chef Pascal Beric, Instructors, and Students from the French Culinary Institute
A Selection of Charcuterie and French Breads
Alain Ducasse
Belle Tranche d'aubergine fondante, légumes et cèpes comme un gratin à la boulangère
Braised Caramelized Eggplant with Salvatore Bklyn Smoked Ricotta and Porcini–Fall Vegetable Gratin Boulangèr
Jean-Georges Vongerichten
Carré d'Agneau grillé, glaçage au piment fumé, pleurotes et rapinis
Grilled Rack of Lamb with Smoked Chile Glaze, King Oyster Mushrooms, and Broccoli Rabe
François Payard
La Poire rôtie au beurre noisette, sirop d'érable, créme glacée au vanille, noix pécanes salées
Brown Butter–Roasted Pear with Maple Syrup, Vanilla Bean Ice Cream, and Salted Pecans
Anywhere in the world the names Ducasse, Payard, Robuchon, Savoy, and Vongerichten are synonymous with the best of modern French cuisine. Tomorrow evening these giants of gastronomy are joining forces in the Four Seasons kitchen for an unforgettable celebration, a tribute to the interconnectedness of French and American food cultures, and a fundraiser for the James Beard Foundation. Here's what's on the menu:
Larry Finn and Pecko Zantilaveevan of the Four Seasons
Foie Gras Lollipops with Quince Gelée
Cucumber-Wrapped Citrus-Cured Hamachi
Tuna and Santa Barbara Sea Urchin Ravioli
Charred Eggplant with Harissa and Pappadam Chips
Baby Lettuce and Herb Hand Rolls
Corn Pudding with Chanterelles and Black Truffles
Beef Tartare with Caviar and Pommes Gaufrettes
Forest Mushroom Tartlets with Crème Fraîche and Fines Herbes
Duck Burgers with Sun-Dried Cherries and Parsnip Chips
Joël Robuchon
La Truffe blanche en duo mêlé de pomme ratte comme un carpaccio aux copeaux de foie gras Shaved White Truffles and Potatoes with Foie Gras Carpaccio
Guy Savoy
Soupe d’Artichaut à la truffe noire, brioche feuilletée aux champignons et truffe Artichoke Soup with Black Truffle and Layered Brioche with Mushrooms and Truffles
Chef Pascal Beric, Instructors, and Students from the French Culinary Institute
A Selection of Charcuterie and French Breads
Alain Ducasse
Belle Tranche d'aubergine fondante, légumes et cèpes comme un gratin à la boulangère
Braised Caramelized Eggplant with Salvatore Bklyn Smoked Ricotta and Porcini–Fall Vegetable Gratin Boulangèr
Jean-Georges Vongerichten
Carré d'Agneau grillé, glaçage au piment fumé, pleurotes et rapinis
Grilled Rack of Lamb with Smoked Chile Glaze, King Oyster Mushrooms, and Broccoli Rabe
François Payard
La Poire rôtie au beurre noisette, sirop d'érable, créme glacée au vanille, noix pécanes salées
Brown Butter–Roasted Pear with Maple Syrup, Vanilla Bean Ice Cream, and Salted Pecans
