GRANT ACHATZ's RECIPES
LOBSTER
Yellow Indian curry butter, Earl Grey gel, cauliflower
custard, lobster foam and coconut pudding
Photography by Christian Steel
Serves 10
INGREDIENTS
Lobster Meat
3 whole lobsters, tail and knuckle removed
Yellow Indian curry butter
6¼ oz yellow onion, sliced
8¾ oz yellow tomato, diced
½ oz tamarind
¼ oz tumeric
½ tsp sweet curry powder
2¼ oz carrot juice
2¾ oz butternut juice
3¼ oz apple juice
1¾ oz pineapple juice
¼ tsp fennel seed
¼ tsp allspice
¼ tsp coriander
¼ tsp cardamom
Long pepper, to taste
¹/³ tsp cinnamon
¾ oz butter
Earl Grey Gel
9¼ oz earl grey tea, cold steep
1¹/8 oz sugar
Salt, to taste
¹/8 tsp citric acid
¹/³ tsp agar agar
¹/8 tsp gellan gum
Cauliflower custard
10½ oz vanilla seasoned 1/2 and 1/2
4¼ oz blanched cauliflower
³/8 oz sugar
³/8 oz salt
0.075oz iota carrageenan
0.025oz kappa
0.0025oz xanthan gum
Lobster Foam
10½ oz reduced lobster stock
0.1oz salt
³/8 oz lemon juice
³/8 oz gellan gum
Indian Crack Rock
1¾ oz ghee or brown butter
I
FOUR 1
GRANT ACHATZ's RECIPES
1½ oz fried raisins
1½ oz fried pinenuts
1½ oz freeze dried yogurt chips
1½ oz puffed wild rice
7
/8 oz tapioca Maltodextrin
Salt, to taste
until fragrant. Deglaze the pan with the
juices. Simmer until reduced by half. Purée
and pass through a chinois, then add the
butter. Season to taste with salt and reserve
until required.
store in a piping bag until required.
Grapefruit vinaigrette
Combine ingredients bring to 200F, remove
from heat, then steep for 20 minutes. Strain
and reserve until required.
Earl Grey Gel
Coconut pudding
2½ oz coconut water
5¼ oz coconut milk powder
½ oz simple syrup
Blend all of the ingredients together and
bring to the boil in a pan over a medium
heat. Then, pour into a container to chill.
Once chilled, cut into small dice.
Grapefruit vinaigrette
Cauliflower custard
1¾ oz pink grapefruit juice
¹/8 tsp fennel seed
0.0175oz sugar
¹/8 tsp salt
¹/8 tsp saffron
0.0175oz yellow mustard
0.0175oz green cardamom
0.0175oz fenugreek
¹/8 tsp coriander seed
7
/8 oz ghee
Blend all the ingredients together and boil in
a pan over a medium heat. Pass through a
chinois and then place into a small bowl to
chill over ice.
Lobster Meat
Poach the lobster tail and knuckle in the
grapefruit. Reserve until required.
To serve
Lobster Foam
Blend all of the ingredinets and boil in a pan
over a medium heat. Pass through a chinois
and place into an ISI container and charge
with 3 cream chargers. Reserve in a hot
water bath until required.
To serve
Bergamot flowers
Cilantro leaves
Mustard flowers
METHOD
Yellow Indian curry butter
Sauté the onions, tomatoes, and spices
Indian Crack Rock
Combine all of the ingredients and compress
in vacuum bag, then chill and separate into
portions.
Coconut pudding
Blend all of the ingredients in a blender until
smooth. Then, pass through a chinois and
I
FOUR 2
Arrange all of the components around the
plate in a circular formation, like numbers on
a clock. Start with 2 half dollar-sized pools of
curry sauce and continue by adding: 3 pencil
eraser-sized dollops of coconut pudding; 3
medium dice sized cubes of earl grey gel;
1 piece of broken Indian crack rock; ²/³ oz
of grapefruit vinaigrette pearls, 1 heaped
spoonful of cauliflower custard and 1 piece
of dried fennel frond on top of the cauliflower
custard on each plate. Garnish each of the
earl grey cubes with a bergamot flower, a
cilantro leaf and a mustard flower. Place one
piece of lobster on each curry sauce pool.
To finish, dispense half a dollar-sized amount
of lobster foam from an ISI canister in the
center of the plate.
GRANT ACHATZ's RECIPES
Duck board
Duck neck rillettes, duck confit,
duck breast and duck mousseline
Serves 10
INGREDIENTS
Duck confit
8 duck legs, boned
Salt
Sugar
Thyme
Rosemary
Duck neck rillettes
4 duck necks, split
17³/5 oz duck stock
1¾ oz butter
Pepper, to taste
Salt, to taste
Sherry vinegar, to taste
Duck Breast
2 duck breasts, skin on
1¾ oz rendered duck fat
Duck mousseline
8oz of duck breast meat
13oz heavy cream
½ oz salt
1 egg white
1 egg yolk Foie mousse 3½ oz foie torchon, passed through a
chinois
1¹/5 oz crème fraîche
Sassafras Cookie
8½ oz butter
1³/8 oz sugar
5oz root beer
1oz sassafrass root
10¹/5 oz flour
¹/5 oz salt
³/8 oz sassafrass powder
METHOD
Duck confit
Cure the duck legs in the salt, sugar, thyme
and rosemary for 8 hours. Rinse the cure,
then place the legs in a vacuum pack bag
with the duck fat and thyme. Cook at 185F
for 6 hours, then remove and fry skin side
I
FOUR 3
GRANT ACHATZ's RECIPES
down in a pan until the skin is crispy.
Duck neck rillettes
Place in a pressure cooker and cook for
30 minutes under pressure until the neck
meat begins to fall off the bone. While the
meat is warm, separate the meat from the
bone, removing any sinew at the same time.
Reduce the duck jus by half and emulsify in
the butter. Then add the braised neck meat.
Season to taste with black pepper, salt, and
a few drops of sherry vinegar.
Duck Breast
Cut the breasts in half crosswise. Place each
half in a small vacuum bag with the duck fat
and seal on high setting. Cook in a water
bath in a large pot of water at 138F for 42
minutes. Remove and submerge in ice water
until cold.
Duck mousseline
Place diced duck breast (skin removed)
into food processor , blend until smooth
paste. Add the eggs slowly, then the cream
and finally the salt. Pass through a chinois.
Using a quenelle spoon, make quenelles
with the mousse. Then place in the hot duck
stock and poach. Foie mousse Soften the foie torchen over a double boiler,
add in the crème fraîche, season to taste
with salt. Roll into barrels using cling film.
Then chill until required.
Sassafras Cookie
Cream the butter and sugar together.
Reduce the root beer and sassafrass to 80
grams. Whisk into cream mixture then fold in
flour. Roll into sheet. Chill. Then punch using
cookie cutter.
To serve
Plate the dish from right to left, starting with
the duck confit then the duck neck rillettes,
spooned into a sphere, two slices of duck
breast, duck mousseline and foie mousse.
glass?
I
FOUR 4
GRANT ACHATZ's RECIPES
DUCK BOARD GARNISHES
Serves 10
INGREDIENTS
Mint Jelly
3¹/³ oz water
4
/5 oz ice
3½ water
3 oz simple syrup
¹/5 oz salt
10½ oz mint, blanched
³/5 oz ultratex-3
14 oz grapeseed oil
¹/³ oz salt
4 oz saffron water Sugar
Salt
Cilantro salad
Capers
Leaf stems
Salad leaves
Micro Cilantro
Flowers
Coriander buds
Caper berries, whole
Salt
Oil, for deep frying
Honey
1½ oz airborne honey
2½ oz water
¹/5 oz versa-whip
½ tsp kosher salt
Red Onion Marmalade
Walnut
Eggplant
Walnuts
Water
1 eggplant, cut in half
2 cloves garlic
2½ oz red onion, small dice
1½ oz sugar
1½ oz red wine vinegar
Saffron
5¹/³ oz water
½ tsp saffron
2 egg yolks
I
FOUR 5
GRANT ACHATZ's RECIPES
4oz olive oil
1 sprig rosemary
1 sprig parsley
4 sprigs thyme
3½ tsp sherry vinegar
1 tsp salt
½ tsp sugar
7 oz ice water
4 oz 1:1 simple syrup
½ tsp salt
12¹/³ oz fennel juice
14/5 oz pernod
1oz ultra tex 3
2lb 3¹/³ canola oil 1lb 1½ oz sunflower seed
10½ oz chopped walnuts
½ oz salt
½ tsp ground black pepper
½ oz walnut oil
1lb 5¹/5 oz honey
1lb 5¹/5 oz chopped dried cranberries
King Trumpet
Pain d’epice
12¹/³ oz clarified butter
½ oz king trumpet mushroom caps
1 clove crushed garlic
4 sprigs thyme
2 sprigs rosemary
1lb 5oz AP Flour
½ oz baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt
¹/5 tsp nutmeg
¹/5 tsp clove
¹/5 tsp cracked black pepper
½ tsp whole fennel seed
2 oz butter
¹/5 egg
10½ oz honey
½ oz orange zest
7 oz water
16oz sambuca
3¹/5 oz water
2½ oz ultra tex 3
Sorrel
Red Cabbage
Pickled Turnip
10½ oz port
10½ oz red wine
10½ oz red wine vinegar
10½ oz sugar
¹/5 tsp red cabbage
84/5 oz white wine vinegar
84/5 oz water
1½ oz sugar
¼ oz salt
8 Tokyo turnips
Basil
Rum
Petite opal basil
Green basil
Oil, for frying 14/5 oz maldon sea salt
½ tsp cinnamon, toasted, ground
16oz spice rum
¹/3 oz cinnamon
¹/5 oz allspice
¹/5 tsp clove
4 oz 1:1 simple syrup
1½ oz water
2½ oz ultra tex 3
Tomatoes
Fig
Tomatoes
Extra virgin olive oil
Garlic
Rosemary
Thyme
Salt
Black pepper
Red wine vinegar
7oz cognac
7oz sugar
7oz water
Smoke Pudding
Cherry
2lb 3¹/³ oz smoke water
3oz sugar
3¹/³ oz salt
½ oz white wine vinegar
3¹/³ oz agar agar Dried Cherries
20oz apple brandy
20oz water
20oz sugar Fennel
2lb 3¹/³ oz rolled oats
2lb 3¹/³ water
Cinnamon
74/5 oz fennel fronds, blanched
Brioche
Brioche
Thyme
Rosemary
Butter
Beets
Mixed beets, candied, red and yellow
Salt
Sambuca
Apricot
9½ oz dried apricot
3½ oz white wine
5oz sugar
4
/5 oz white wine vinegar
Caraway
Brioche crumbs
4½ oz rye crumb
¹/³ oz caraway, toasted and ground
½ oz salt
Celery Root Choucroute
60oz white wine vinegar
20oz duck fat
Celery root
Cherry Tomatoes
8 cherry tomatoes
3½ tsp olive oil
½ tsp balsamic vinegar
Salt, to taste
Black pepper, to taste
Rosemary
Thyme
Salt
Black pepper
Red wine vinegar
Smoke Pudding
Lemon
2lb 3¹/³ oz smoke water
3oz sugar
3¹/³ oz salt
½ oz white wine vinegar
3¹/³ oz agar agar lemon
1:1 simple syrup
Raw cane sugar
Fennel
74/5 oz fennel fronds, blanched
7 oz ice water
4 oz 1:1 simple syrup
½ tsp salt
Granola
Red Pepper
2lb 3¹/³ oz red pepper juice, extracted with
I
FOUR 6
GRANT ACHATZ's RECIPES
juicer
4
/5 oz agar agar
¹/³ tsp cayenne pepper, ground
¹/³ tsp kosher salt
Bay Leaf
2lb 3¹/³ oz water
½ oz California bay leaves
4oz sugar
2oz salt
1lb 1½ oz base
¹/5 oz agar agar
½ tsp gelatin sheets
Roasted Brussels Sprout
8 brussel sprouts, quartered
4
/5 oz grapeseed oil
Salt, to taste
Black pepper, to taste
Rosemary
8oz grapeseed oil
2½ oz rosemary
3oz tapioca maltodextrin
2¹/³ oz rosemary oil
½ oz salt
¹/³ oz cinnamon
¹/³ oz star anise
½ tsp whole black peppercorn
3¹/³ tsp sugar
5¹/³ oz duck fat
Endives
Black Garlic
White Bean Purée Peel and quarter the black garlic and
reserve for plating. 1lb 1½ oz white beans
½ oz salt
2½ oz glucose
10½ oz water
7oz grapeseed oil
2½ oz olive oil
3½ tsp lemon juice
Red Wine
3lb 1½ oz red wine
7oz sugar
Ultra tex 3 Peach
1lb 1½ oz dried peach, diced into small
pieces
2oz sugar
Madeira
1lb 1½ oz sugar
1lb 1½ oz red wine
1lb 1½ oz red wine vinegar
1lb 1½ oz boiling pickle
6 oz blueberries
10oz water
Sweet Potato
Tamarind
Large sweet potato, diced into small
pieces
10½ oz sugar
3½ oz light brown sugar
½ oz salt
Yogurt
Star Anise
10½ oz yogurt
½ oz ultra tex 3
¹/5 oz salt
Pâte de fruits
3oz star anise, toasted
2lb 3¹/³ oz water
¹/³ oz salt
2lb 3¹/³ oz star anise tea
7oz glucose
2lb 7oz sugar
1oz yellow pectin
Citric acid
4½ oz shallot, thinly sliced
½ oz garlic, thinly sliced
½ oz Thai chili thinly sliced with seeds
5¹/³ oz grapeseed oil
6¹/³ oz tamarind
4¹/5 oz 1:1 simple syrup
Fish sauce
Lime juice
Salt
1lb 1½ oz madeira
2½ oz ultra tex 3
Blueberry
Thyme
8oz unsalted butter
½ oz chopped fresh thyme
½ oz salt
¹/³ oz fresh ground black pepper
Raddichio
Raddichio
Grapeseed oil
Salt, to taste
Pepper, to taste
Fried Chickpeas
Chickpeas
Oil, for frying
3½ oz molasses
3½ oz star anise
4½ oz licorice extract
3lb 5oz water
10½ oz licorice tea
¼ oz agar agar
¼ oz locust bean gum
1lb 1½ oz pumpkin seeds
3½ oz pumpkin seed oil
3lb 5oz half cream and half milk
1oz salt
½ oz agar agar
Almonds
Broccoli
3oz almonds
½ oz almond oil
¹/³ tsp salt
Broccoli
Grapeseed oil
Grapeseed oil
Olive oil
Salt
Black pepper
Blackberries
Blackberries
Crème de cassis
Sugar
Pomegranate Arils
Shallot Rings
Licorice Tea
Pumpkin
3½ tsp pomegranate juice
½ tsp red wine vinegar
1 tsp grapeseed oil
¹/5 tsp salt
¹/³ oz cracked black pepper
2½ oz pomegranate arils
Shallots
Flour
Oil
Endives
14oz port
7oz raspberry vinegar
3½ tsp red wine vinegar
I
FOUR 7
Pickled Mustard Seeds
3¹/5 oz mustard seeds
GRANT ACHATZ's RECIPES
½ tsp Dijon mustard
¼ tsp white wine vinegar
½ tsp grapeseed oil
¹/³ tsp salt
Cilantro salad
Lime zest
Cinnamon
Salt
Mix together the leaf stems, large leaves,
micro cilantro, flowers and green coriander
buds to form a salad. West Indies Distillation
Pistachio
10½ oz tomato juice
7½ oz pineapple juice
3½ oz ginger juice
10½ oz yellow pepper juice
2oz fresno chili juice
1oz cinnamon ½ oz star anise, whole
¹/5 oz turmeric, whole
½ oz brown mustard, whole
¹/³ oz cumin, whole ¹/5 oz coriander, whole
½ oz allspice, whole
Petite Spanish tarragon ½ oz fenugreek, whole
Clementine
METHOD
Plums
Sorrel Mint Jelly
Pickled Turnip Start by making a mint water by bringing
Vinegar
unsalted and un-sugared blanching water to
Salt
rolling boil, drop mint into water and wait for
Sugar
water to come back to boil and set timer for
Turnips 90 seconds. Remove mint, shock in ice cold
Spaghetti Squash
water. Wring out mint then place in blender
1 spaghetti squash
with ice, water, simple syrup, and salt. Blend
then remove and pass through large chinoise
Squash Confit
three times and small chinoise. Reserve in an
1 squash
airtight container in the cooler. To make the
Rosemary
pudding, add 7oz mint water to the ultratex 3
Thyme
and allow to set.
Salt
Saffron
Black pepper
Place the saffron water in a pan over a
Butternut squash purée
medium heat and reduce to ¾ oz. Whisk the
1lb 7oz butternut squash, sliced
egg yolks, then slowly work in the grapeseed
3oz butter
oil. Fold in the salt and saffron water. Use the
saffron threads as garnish.
Red Onion Marmalade
8oz pistachio
3½ oz pistachio oil
4¹/5 oz trimoline
3½ oz glucose
10½ oz water
¹/³ oz salt
¹/8 tsp gellan gum LT100
Oregano
Anise Hysop
Cauliflower Combine the red wine vinegar and sugar in
a small pot. Add the red onion, then simmer
until they are completely pink and sugar has
formed a glaze. Chill and reserve.
Coconut Pudding
Basil
18 brix coconut water 3:1 simple syrup
2lb 12oz coconut milk powder
1lb 1½ oz seasoned liquid
Mustard flowers
Muscovado sugar
fingerlime cells
Ginger ribbon
yellow bell pepper twist
Fried squash seed
Coconut pudding
Sungold tomato
Fresno pepper twist
Capers
Fry the capers in the oil at 375F until all the
bubbles are gone. Season with salt and place
in the dehydrator until crispy.
Eggplant
Combine all of the ingredients and place in a
vacuum pack bag. Seal to 100 per cent, then
place in water bath and simmer on very low
for approximately 45 minutes until eggplant
is fully cooked and tender. Chill in an ice bath
to prevent the eggplant from over-cooking. Once chilled, remove from the bag and
remove the skin and seed. Then, dice the
flesh into medium-sized squares.
Pain d’epice
Combine all of the dry ingredients and spices. Mix together the butter, egg, water and orange
zest. Mix in the dry ingredients in three
batches. Place in a pan lined with butter and
coated in flour. Bake at 350F for 15 minutes,
then rotate and bake for another 15 minutes
until a knife inserted into its center comes
away clean. Cool and remove the outer crust. Dehydrate and crush into crumbs.
Red Cabbage
Chiffonade the cabbage. Combine the
port, red wine, red wine vinegar, and sugar.
Cook the cabbage until tender. Remove
the cabbage and reduce the liquid until it
becomes a glace. Cool and season with
clove, salt, pepper and red wine vinegar.
Fry the green basil in the oil and reserve,
along with the petite opal basil, for plating.
Cinnamon
Combine the cinnamon with the salt and
reserve until required.
Honey
In a stand mixer, combine the honey,
water, versa-whip and salt. Using the whisk
attachment, mix on high-speed until the
mixture forms stiff peaks. Transfer to an
airtight containers and reserve. Cook the
walnuts in a simple syrup of sugar and water
until translucent. Then, fry them at 350F and
season with salt.
I
FOUR 8
Tomatoes
Blanch the tomatoes and remove the
seeds. Confit in extra virgin olive oil, garlic,
rosemary and thyme. Use the tomato seed
packet as garnish and season with extra
virgin olive oil, salt, black pepper, and red
wine vinegar.
GRANT ACHATZ's RECIPES
Smoke Pudding
Fig
In a large hotel pan, set up a smoker with ice
in the perforated half of the pan and wood
chips on the other. Heavily smoke the ice
for 30 minutes. Melt ice and season with
sugar, salt and white wine vinegar. Add the
agar agar. Once set, purée until smooth
and pass through a chinoise. Garnish with
smoked salt.
Reduce the cognac by ½ then stir in the
sugar, water, and poached fig.
Lemon
Create a wedge of supreme with a spiral
twist of the lemon zest. Confit the zest in
1:1 simple syrup then drop in raw sugar,
wrap around plastic hose and dehydrate
until crispy.
Fennel
Blanch the fennel fronds in boiling water for
20 seconds then shock in ice water until
cold. Strain fronds then combine with simple
syrup and salt and blend in a Vitamix. Add
the pernod to the fennel juice. Then add the
ultra tex 3 and blend quickly for 20 seconds
and pass.
King Trumpet
Melt the butter in a large sauté pan until hot.
Add the thyme, rosemary and crushed garlic.
Add the trumpet caps and season well with
salt, cap side down until nicely caramelized. Finish roasting in an oven heated to 350F,
if necessary to finish cooking. Cool the
mushroom in the butter, then transfer to an
airtight container and reserve.
Cherry
Mix the water, apple brandy and sugar
together and cover the dried cherries in the
mixture. Bring to a boil then allow to cool. Granola
Fry the seeds and nuts in the walnut oil
and season with salt and black pepper and
reserve. Combine the oats and water and
refrigerate overnight. Strain and drain the
oats. Fry in 325F canola oil in small batches
until golden brown. To make the granola, mix
2lb 10¹/³ oz of the fried oats with 1lb 12¹/5 oz
of the toast mix, honey and chopped dried
cranberries. Combine the fried oats, honey
and chopped dried cranberries with the toast
mix and toast in an oven heated to 325F
until golden brown.
Beets
Strain using a chinois and place in a clean,
medium-sized saucepan, along with the
agar agar, cayenne pepper, and salt. Place
over a medium-heat and bring to a simmer,
whisking constantly. Simmer for 2 minutes,
then strain using a chinois into a bowl.
Refrigerate for about 2 hours, or until set.
Cut into cubes. Then, transfer to a blender
and blend on high speed for 2 minutes,
or until smooth, using a ladle to ensure all
of the cubes are blended. Strain using a
chinois. Transfer to a small squeeze bottle
with a fine tip and refrigerate.
Bay Leaf
Boil the water and pour over the bay leaves,
sugar, and salt. Let the mixture steep for half
an hour, then pour in the agar agar and mix
with a blender for one minute, then boil for
one minute. Add bloomed gelatin then pass
through chinoise. Using a 6oz ladle, ladle
the mixture on top of a sheet of acetate. Work
the acetate back and forth until the mixture is
evenly distributed. Layer sheets of acetate
on top of each other and allow the mixture to
dry. Using a rolling cutter cut ¾ inch pieces
then roll and reserve.
Roasted Brussels Sprout
In medium sauté pan over medium to high
heat, sear the brussel sprouts until heavily
caramelized and cooked through.
Place the red beets on a bed of salt and
cook at 400F for one hour, or until fork
tender, cool completely. Dice into small
pieces then mix with the candied beet and
yellow beet with salt and grapeseed oil.
Brioche
Sambuca
Apricot
Bring the Sambuca up to a boil. Remove
from heat and let cool then add water
and stir in ultra tex 3 until pudding like
consistency has been achieved.
Combine all of the ingredients in a vacuum
pack bag and cook them in a water bath
heated to 200F for one hour.
Place the sugar, red wine, and red wine
vinegar in a pan and bring to the boil over a
medium heat. Pour the boiling pickle water
over the blueberries and cover for 1 hour. Pour off and reduce by half, then add the
berries back to the mixture.
Caraway
Yogurt
Combine all of the ingredients together and
reserve.
Blend all of the ingredients together in a
VitaMix. Pass through a chinois. Then lay on
a sheet and dehydrate until crispy.
Sorrel
Chiffonade the sorrel and reserve until
required.
Use two small ring cutters to punch 1/2” thick
rings into the brioche. Pan-fry them until
golden with thyme, butter, garlic, rosemary.
Cool and reserve in an airtight container.
Blueberry
Celery Root Choucroute
Pickled Turnip
Combine vinegar, salt, sugar and bring to
a simmer. Pour over cleaned turnips, then
refrigerate overnight.
Slice the celery root into ¼ inch long ribbons
with a slicer. Then cook in the vinegar and
duck fat until tender. Cherry Tomatoes
Anise Hyssop
Finely chop and reserve until required.
Combine all of the ingredients and toss in
bowl until well coated. Place on silpat lined
sheet tray and bake at 250F for 3 hours.
Rum
Bring all of the ingredients except for the
simple syrup, water and ultra tex 3 to a boil
in a pan. Then steep, strain, and stir in the
simple syrup and water to complete pudding.
Thyme
Whip the butter with paddle until soft, fold
rest of ingredients in. Place mixture into
piping bag with large tip and pipe Hershey’s
Kisses onto Pam sprayed deli tray. Place in
the refrigerator.
Raddichio
Sear the raddichio in the grapeseed oil and
season with salt and pepper
Red Pepper
Place the red pepper juice into a mediumsized pan and place over a high heat. Bring
the juice to a simmer and reduce by half.
I
FOUR 9
Fried Chickpeas
Fry at 350F until crispy. Place in a
GRANT ACHATZ's RECIPES
dehydrator until required.
Licorice Tea
Boil and steep all of the ingredients together,
excluding the agar agar and locust bean, for
20 minutes. Combine the agar agar and locust
bean gum with the licorice tea and blend the
mix, then boil for 1 minute. Pour into a small
tip squeeze bottle then cool for half an hour. Fill a styrofoam box with liquid nitrogen and
drop liquid out of bottle into liquid nitrogen to
create spheres. Strain and allow to thaw. Bring
tea and agar to a boil then cool over ice. Once
completely set purée until smooth and pass. Toss pearls into pudding to coat. glucose and sugar. Increase the heat to high
and heat to 228F. Remove from heat. Pour
into 7x9 inch sheet trays or shallow pan.
Refrigerate the pan, taking care to keep it
level, for about 30 minutes, or until the gel
is set. Cut into small pieces then pour liquid
nitrogen into mortar and pestle then shatter.
Reserve at room temperature. Combine 3½
oz sugar with yellow pectin.
with 35oz of the liquid. Set until it reaches a
purée-like consistency.
Broccoli
Blanch the broccoli until tender. Place into
a blender and purée on high speed with the
grapeseed oil. Strain over an ice bath to
cool. Garnish the blanched florets dressed
with olive oil, salt, and pepper. Almonds
Pomegranate Arils
Fry the almonds in a pan heated to 350F
then toss in the almond oil and salt.
Combine all of the ingredients together.
Pickled Mustard Seeds
Blackberries
Reserve the leaves for plating.
5:1 crème de cassis and sugar. Bring to
boil and remove from stove then cool and
compress with blackberries.
Cover the mustard with the white wine
vinegar and sugar. Bring to a boil. Let the
mixture cool and season with the dijon, white
wine vinegar, grapeseed oil and salt.
Rosemary
Plums
Pistachio
Steep the rosemary in the grapeseed
oil overnight in a vacuum seal bag in a
cooler. Then strain. Combine the rest of the
ingredients together with the rosemary then
pack into pill press.
Blanch the plums in hot water for 30
seconds. Remove the skin and dry in a
dehydrator until crispy. Dice the flesh and
reserve. Slice the shallots using a mandolin.
Dredge in flour and fry at 350F. Keep in a
dehydrator until required.
Combine all of the ingredients together,
adding the pistachio oil last. Then allow to
set.
Oregano
Red Wine
Reduce the red wine and sugar by half.
Thicken with ultra tex 3.
Add the sugar and cover with water, cook
until almost dry. Blend half of the mixture
with an immersion blender and then combine
the two parts together.
Sweet Potato
Tamarind
Cure the sweet potato in the sugar mix for
30 minutes. Dry and sear on all sides in a
pan over a medium heat, add the butter and
thyme then finish in an oven and cook until
tender.
Bring the tamarind and simple syrup to the
boil then take off the heat and let steep for
20 minutes. Pass through a tamis then
combine shallot base and blend with 7oz of
tamarind paste. Purée, pass, and reserve in
airtight container. Season with fish sauce,
salt, and lime juice.
Star Anise
Place the pâte de fruits, toasted star anise,
water and salt in a pan. Bring to the boil and
steep. In large saucepan, stir together the
pectin, sugar, and citric acid. Add the star
anise tea and combine with an immersion
blender. Bring to the boil over a medium
heat. When the mixture boils, add the
Split the spaghetti squash and remove the
center. Fry at 300F until all bubbles are gone.
Endive
Combine the liquid ingredients with the
endives and place in a vacuum pack bag.
Cook in a water bath for 30 minutes. Remove the endive from the bag and reduce
the liquid to a glaze.Madeira Stir to achieve
a pudding-like consistency and reserve in an
airtight container.
Peach
Spaghetti Squash
Pumpkin
Toast the pumpkin seeds in pumpkin seed
oil. When toasted mix together with the half
cream and half milk mixture with the salt. Let the mixture steep for one hour. Strain
out the seeds. Set liquid with the agar agar
I
FOUR 10
Squash Confit
Place the squash into bag with butter,
rosemary, thyme, salt, and black pepper.
Cook until tender then cool. Butternut squash purée
Cook the butternut squash in pan with the
butter. Once cooked, blend into a purée.
Coconut Pudding
Combine the coconut water and 3:1 simple
syrup, then combine the coconut milk powder
and seasoned liquid. Blend and pass. Yellow Bell Pepper
Slice the top and bottom off of the bell
pepper. Slice into vertical strip and
remove the pith. Julienne and shock in ice
cold water. West Indies Distillation
Place all of the ingredients into a rotary
evaporator for 45 minutes.
GRANT ACHATZ's RECIPES
LiLY BULB
Finger lime distillation and cells and begonia petals
Serves 10
INGREDIENTS
³/8 oz juice of caviar limes, lemon, and
ginger, distilled
¹/8 tsp caviar lime zest
³/8 oz trimmed lily bulb
¹/8 tsp cherry blossoms
¹/8 oz rambutan
³/8 oz gelled distillation of caviar limes,
lemon, ginger (¼ sheet gelatin per 7/8 oz of
distillation)
METHOD
Preset the super chiller to 25F. Meanwhile
set the bath to 122F and place an ice bath
around the receiving flask. Pour 13¼ oz of
the liquid into 25oz containing flask and turn
on to 120 revolutions per minute. Turn on
vacuum and bring down pressure to .5 mBar
while the flask is rotating in the bath. Bring
up to first boil then drop the pressure to 1.5
mbar then drop back to stable .5 mBar and
distill until containment flask is almost dry.
To serve
Spoon finger limes into the middle of the
glass then place lily bulbs across the plate.
Spoon in distillation and place begonias on
the lily bulbs.
I
FOUR 11
GRANT ACHATZ's RECIPES
PISTACHIO
LEMON CURD, Pistachio Gelato, Black
Walnut Cake, ROSE pate de Fruit and Crystallized
Pistachio and Lemon mascarpone
Serves 10
INGREDIENTS
Lemon curd
2½ oz lemon juice
1¹/5 oz egg yolk
½ oz sugar
1 sheet gelatin
Pistachio Gelato
10½ oz 1/2 cream and ½ milk
4³/5 oz Sicilian green pistachio
1³/5 oz sugar
¹/³ tsp salt
Black Walnut Cake
2¹/8 oz butter
1¹/8 oz sugar
2¹/8 oz egg yolk
³/8 oz egg white
7
/8 oz black walnut reduction
³/8 oz cocoa powder
¾ oz cake flour
½ tsp salt
Rose Pâte de Fruit
¼ oz rosewater
8¾ oz water
7oz sugar
7
/8 oz glucose
¼ oz yellow pectin
¹/5 tsp citric acid
Freeze-dried Strawberry
Marshmallow
17/8 oz freeze-dried strawberry powder
3½ sheets bloomed gelatin
8¾ oz sugar ¹/8 oz corn syrup
2¾ oz egg white
Crystallized Pistachio
1¾ oz Sicilian pistachios
1¾ oz sugar
1¾ oz water
Lemon mascarpone
2¹/5 oz mascarpone
³/8 oz lemon zest
in ice water to set. After the curd is set in
balloon, use a torch to pop the balloon and
remove the curd sphere
³/8 oz sugar
¹/³ tsp lemon juice
METHOD
Pistachio Gelato
Lemon curd
Bloom the gelatin in the lemon juice, then
add rest of the ingredients. Heat over a
double boiler to 165F, then strain. Use a
syringe to transfer the curd mix into small
balloons. Fill and tie the balloons with warm
curd, then immediately place the balloons
I
FOUR 12
Bring all of the ingredients to the boil in a
pan over a medium heat. Purée until smooth
and strain over an ice bath. Then, place into
pacojet containers and freeze. Black Walnut Cake
Cream the butter and sugar together, then
add the egg yolks and whites, then the flour
GRANT ACHATZ's RECIPES
and cocoa and lastly the walnut reduction,
heated just before adding. Pour into a cake
pan and bake at 350F until done. Then, cool
and portion into 0.25 x 2 inch rectangles and
reserve until required.
corn syrup and gelatin mix to the egg white
and strawberry powder. Continue whipping
the mixture until all of the syrup has been
combined, then cool. Place the marshmallow
into a piping bag and pipe onto sugar
dusted sheet tray.
Rose Pâte de Fruit
Blend all the ingredients with a hand blender.
Place in a pan and heat until it reaches 404F,
then pour into a dish to chill. Once cooled,
chop into shards with a sharp knife and
reserve until required.
Crystallized Pistachio
Freeze-dried Strawberry
Marshmallow
Lemon mascarpone
Place the egg whites in a mixer and whip
until they form medium peaks, then add
the strawberry powder. Heat the sugar and
corn syrup to 242F and slowly add the
gelatin and mix until cool. Slowly add the
Combine all of the ingredients in a pan and
allow it to reach boiling point over a high
heat, stirring constantly until pistachios are
crystalized.
Combine all of the ingredients together and
whip until the mixture forms soft peaks.
To serve
Arrange components on the dish according
to image
I
FOUR 13