Chef Way Esq.
Share
Self taught Chef-influencer
Spring Onion Casarecce
04/20/2026
Join me at Barbacana on June 11 for an 8-course collaboration dinner with Chef Christian. We built this menu around Houston seasonality first, then pushed every plate through both of our lenses. This is not a split menu. It’s one shared point of view, built course by course, with sharp technique, local perspective, and a little controlled weirdness.
LEMON CURD ICE CREAM — engineered, not guesswork. Full article + workflow:🔗 chefsquire.com/post/lemon-curd-ice-cream
Most lemon ice creams add the lemon juice at the last second to avoid curdling. This one ages fully acidified overnight while the dairy system stays stable. Citrus volatile preservation, acidified dairy chemistry, and controlled destabilization in one system. 🔗 Link also in bio for the full article. Comment with questions below. And no you don’t need a thermomix to do this. Lol
Here’s everything I ate at ⭐️⭐️⭐️ .paris | We chose CUISINE DE LA TERRE - Dîner truffe noire de Touraine — about $460 USD per person. L’Arpège has held three Michelin stars continuously since 1996.
Drinks stayed intentionally light and non-alcoholic: sparkling infusion pétillante hivernale, a calming infusion relaxante, still water.
For the wife a single glass — 2019 Montbourgeau “L’Étoile” — to anchor the meal.
The Menu (Dec 15, 2025) (English Translation)
1. Golden velouté, celadon cloud - Fantasy symphony
2. Autumn marquetry - Sweet Bell turnip and rainbow radish
3. Flaky endive - Red Calville apple
4. Black truffle (Tuber Melanosporum) - Saint-Victor leeks
5. Butterfly sushi with horseradish - In bay laurel oil
6. The Chef’s improvisation - Colors, flavors, scents
7. Leaves and Piedmont hazelnut praline with fleur de sel - Fresh Arno garlic
8. Black truffle and golden straw onion - Jewel of the divine
9. Red beet blossom with old-style mustard - Allians diamonds
10. Harlequin garden of fine herbs - Delicate couscous with argan oil
11. Sweetnesses from our orchard - In two
Koji aged hanger steak
Everything I ate at ⭐️⭐️ L’Atelier de Joël Robuchon - Miami led by American Chef Exécutif James Friedberg .friedberg and Chef Exécutif Pâtisserie Salvatore Martone in August 2025. Culinary director of is
LA TOMATE: Lightly marinated tomato salad accompanied by melon and shiso
LA TRUITE DE MER: Tasmanian sea trout, cucumber aspic, horseradish crème fraiche and lovage
LA LANGOUSTINE: Norweigan Langoustine, puffed rice, lobster cognac veloute, fennel-apple purée
L’ARTICHAUT: Roasted baby artichoke, chickpea and turmeric cappuccino
LA SOLE: Dover Sole, stuffed squash Blossom, tomato infused beurre blanc
LA GRENOUILLE: Buttermilk marinated Frog legs, scallion gnocchi and Romesco sauce
LE PIGEON: Caramelized free-range squab, foie gras, pomme purée
LE BOEUF WAGYU: Mishima reserve striploin served with smoked blackberry, bordelaise, chantarelle
L’ANANAS: Pineapple compote, almond panna cotta, chocolate mousse
LA FRAISE AU THÉ VERT MATCHA: Strawberry mousse, matcha ganache and chiffon cake
LA FORÊT NOIRE: Black Forest chocolate crémeux, cherries and Kirsch chantilly
Click here to claim your Sponsored Listing.
Category
Contact the public figure
Website
Address
151 NE 41st St. Suite 235
Miami, FL
33137