Wednesday, 29 February 2012


In his 18th consecutive year in his role as the Oscars 'chef de cuisine les etoiles', Wolfgang Puck served up another heavenly array of dishes with assistance from his chef partner Matt Encivaga and Executive pastry chef Sherry Yard.  90% of the menu was sourced locally, comprising of organic produce and sustainable seafood, with the exception of the Maine lobsters and French truffles and was washed down with some 1500 bottles of Moet Chandon.

Highlights included chicken pot pie with shaved black truffles, lobster tacos with tomato and pickled shallots, beet salad with pistachio butter, braised short ribs with parmesan polenta, lamb chops with a mint cilantro vinegar, lobster with curry ginger sauce, burrata and citrus balsamic, baked potato wrapped in gold with caviar and crème fraiche and all American favourite mac and cheese.

And for all those who didn't receive a hallowed statuette?

Their very own bitter sweet chocolate Oscar dusted in twenty four carat gold.

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