As part of our partnership with the New York City Wine and Food Festival, we've invited Jacques Torres (along with FCI faculty members Marc Bauer, Nils Norén, and Alain Sailhac) to prepare a special brunch featuring chocolate in every course. Anyone who has paid a visit to one of Jacques Torres's candy shops understands that the JBF Award winner knows a thing or two about the addictive sweet stuff. Here's a sneek peek of the menu:
Hors d’Oeuvre
Miniature Mole-Glazed Chicken Drumsticks
Miniature Thyme, Aged Gruyère, and Chocolate Vol-Au-Vent with Wild Mushroom Ragoût
Savory Chocolate Napoleons with Spicy Cream Cheese
Chocolate Gougères with Gorgonzola and Walnuts
Grilled Cocoa Nib–Infused Polenta with Chile-Spiced Beef Tenderloin
Brunch
Foie Gras with Pear and Chocolate Chutney, Sauternes Aspic, and Brown Butter Brioche
Cocoa Nib–Crusted Tournedo of Salmon with Leek Confit, Pickled Grapes, and Delicate Clam and Mascarpone Foam
Duck Magret with Pommes Anna Galette, Parsnip–Cocoa Emulsion, Red Beet Quenelle, and Chocolate and Balsamic Grand-Veneur Sauce
Hot Chocolate Soup
Jacques Torres’ Signature Dessert Storm
Click here to see the official event listing.
As part of our partnership with the New York City Wine and Food Festival, we've invited Jacques Torres (along with FCI faculty members Marc Bauer, Nils Norén, and Alain Sailhac) to prepare a special brunch featuring chocolate in every course. Anyone who has paid a visit to one of Jacques Torres's candy shops understands that the JBF Award winner knows a thing or two about the addictive sweet stuff. Here's a sneek peek of the menu:
Hors d’Oeuvre
Miniature Mole-Glazed Chicken Drumsticks
Miniature Thyme, Aged Gruyère, and Chocolate Vol-Au-Vent with Wild Mushroom Ragoût
Savory Chocolate Napoleons with Spicy Cream Cheese
Chocolate Gougères with Gorgonzola and Walnuts
Grilled Cocoa Nib–Infused Polenta with Chile-Spiced Beef Tenderloin
Brunch
Foie Gras with Pear and Chocolate Chutney, Sauternes Aspic, and Brown Butter Brioche
Cocoa Nib–Crusted Tournedo of Salmon with Leek Confit, Pickled Grapes, and Delicate Clam and Mascarpone Foam
Duck Magret with Pommes Anna Galette, Parsnip–Cocoa Emulsion, Red Beet Quenelle, and Chocolate and Balsamic Grand-Veneur Sauce
Hot Chocolate Soup
Jacques Torres’ Signature Dessert Storm
Click here to see the official event listing.
