Wall Street exec-turned-chef Michael Ginor, owner of Lola Restaurant in New York and co-founder of Hudson Valley Foie Gras came to cook at The Confrérie du Sabre d’Or’s intronisation dinner held during this year’s World Gourmet Summit.
Peter Knipp, organizer of the World Gourmet Summit giving Aw Kah Peng, CEO of Singapore Tourism Board, some tips on the art of sabrage.
A Sabreur being intronised as a Chevalier. She is honored with the Reliquaire de Chevalier and the Diplôme.
Some notable dishes that night (all photographs belong to World Gourmet Summit):
- Tuna tartar with shaved nori-cured foie gras, Mirin soy glaze, wasabe scallion oil, seaweed croquant, accompanied by Champagne Duval-Leroy Brut.
- Lola crab and scallop cake, shellfish bisque, yuzu crème fresh, accompanied by 2005 Champagne Penet-Chardonnet, Saint Jean Millésime Brut.
Shiro miso marinated black cod, Thai forbidden black rice, Japanese picked lotus, lemongrass-kafir emulsion, accompanied by 2004 Champagne Louis Roederer Brut.
Seared breast of duck, parsnip mousseline, foie gras flan and mostarda, accompanied by Champagne Cattier, Chigny-les-rose Brut Premiere Cru.
Roast rack of lamb, eggplant caviar filled pequillo pepper, polenta truffle cake, arugula mint pesto and lamb-fig glaze, accompanied by Château de Beaucastel, Coudoulet de Beaucastel Rouge.
Crunchy hazelnut bar, chocolate espresso paint, gold syrup, hazelnut ice cream and peanut butter dust, accompanied by Champagne Joseph Perrier Cuvee Royale Demi-Sec.