Chef Mark Liberman, one of twelve U.S. semifinalists competing this weekend at the Bocuse D’Or U.S.A., will be serving a special menu next week as guest chef at La Folie featuring items similar to those he’s using to compete for the prize. If he wins on Saturday, Mark will go on to the culinary equivalent of the Olympics, the Bocuse D’Or in Lyon, France, which no U.S. chef has ever won. (The Chron tells the story today of how several local chefs including Roland Passot and Michael Mina have taken active roles in training young chef-athletes.)
The dinners happen February 8th through the 12th, regardless of the outcome of the competition in Hyde Park, NY this weekend, and a Bocuse-ish meal will run your $150, with wine pairings. See the menu below.
But first, consider another special offering from Incanto: The restaurant’s Whole Beast dinners were so popular that they’re now offering ‘Ham in Hay’ and ‘Leg of Beast’ dinners for parties of six to ten people. The price is $49 per person, without wine.
Now, that menu…
Chef Roland Passot Presents Bocuse d’Or USA with Guest Chef Contestant Mark Liberman
Potato Blinis with Arctic Char, Haricot Vert, Crème Fraîche and One Ounce of Tsar Nicoulai Select Osetra Caviar ($115)
Foie Gras Soup with Truffled Crackers and Seared Foie Gras with Baby Turnips
Pastrami Cured Loch Duart Salmon with a Rye Caraway Seed Crust, Sauerkraut and Dill Mousseline, Cornichon and 1000 Island Emulsion
Mille-feuille of Lamb Saddle and Mergeuz Sausage: Benton Ham Crust, Pepper Mostards, Celery Root and Scallion Salad, Taggiasca Olive Jus
Warm Edam Cheese Soufflé with Fromage Blanc Sorbet, Crispy Bacon, White Sesame Tuile