Archive for June, 2010

Socca with Duck Confit, Peppery Greens & Plum Sauce (aka Peking Duck Redux)

 I’m pretty sure you’re already familiar with Peking duck, the famous roast duck from Beijing that has been prepared since the imperial era. The meat, or rather the crispy skin is served with steamed pancakes, scallions and plum sauce. The diners spread sauce over the pancake and it’s wrapped around the crispy skin with scallions […]


Tuna Tartare & Scallop Crudo with Pink Peppercorn & Spring “Salad”

If you can’t decide between a tartare, a crudo or a salad to start your meal, i’ve got the perfect dish for you. It starts with a layer of finely chopped tuna tartare, if you have access to o-toro or any fatty cut of tuna by all cost use it, you won’t be disappointed. Thinly […]