I just got this email from Jacob.
Things I would like you to cook for me:
- Olive oil-poached loin of Norwegian cod enveloped in scallop mousse, preserved Meyer lemon and Sicilian pistachios with citrus mousseline and shrimp nage
- Wild prawn and haas avocado tart
- Fennel compote, chili peppers and yuzu gelee
- Agrumato custard with shellfish bouillon
- Toasted brioche, scallop tartare, Ruby Red grapefruit and candied orange zest
- Yukon gold potato and bacon mille-feuille
- Creme fraiche-enriched King Richard leeks, Hobbs bacon chip and Sacramento Delta Osetra cavia
- Roasted Aberdeen Angus Beef Rib-Eye wrapped in Applewood smoked bacon with prune-enriched oxtail jus
- Rosette of Scottish beef fillet
- Perigord truffles, celeriac and oxtail-endive marmalade
- Glazed beef cheeks a l’etouffee
- French Laundry garden turnips and sweet carrots
- Calotte bresaola fume a la minute
- Granny Smith apples, Savoy cabbage and horseradish mousse
- Truffled pommes dauphinoise
- California chestnuts, pickled red onion and celery branch salad
28-year-old French Laundry sous-chef Timothy Hollingsworth’s menu at the 2009 Bocuse d’Or cooking competition.
