Restaurant Recipes

Maine Lobster Strudel

Restaurant: Bertrand at Mister A's | San Diego

At Bertrand at Mr. A's, Chef Stephane Voitzwinkler's Maine Lobster Strudel is more decadent than lobster itself. This deliciously rich and savory pastry can be used to impress guests as a substantially sophisticated appetizer or can just as easily be paired with a salad as a main course.


Beer Foam

Restaurant: Nopalito | San Francisco Bay Area

1l Sapporo beer 60g sugar 1 lemon peel 1 lemon juice 10g gelatin Warm up beer. Add sugar, lemon peel, lemon juice and gelatin. Cover with film and infuse. Pass chinois.


Coconuts Milk Mix

Restaurant: Nopalito | San Francisco Bay Area

1 litter coconuts milk 80g Yuzu juice 50g ginger 100g olive oil 15g salt Pepper Mix all Thermomix and pass chinois.


Surf and Turf Pt. 3

Restaurant: Nopalito | San Francisco Bay Area

3/Fanny Bay Oyster, Scented with Coconut Milk and Seasoned Ginger, Sapporo Foam • Coconuts milk mix • Sukui Tofu • Basil seed • Shiso julienne • Diced green apple • Oyster • Sapporo beer foam • Bronze fennel


Surf and Turf Pt. 2

Restaurant: Nopalito | San Francisco Bay Area

2/Chestnut Soup, Razor Clams, Sautéed Mushrooms, Caramelized Hazelnuts • Chestnut veloute (Cook 750g sliced onion with 250g butter. Add 3kg chestnuts. Add chicken stock and bouquet garni. Cook. Add cream and season. Mix and pass chinois. Finish with whipped cream.) • Razor clams • Seasonal wild mushroom (Saute and finish with chopped garlic confit, shallot and parsley.) • Caramelized hazelnuts concasse


Surf and Turf Pt. 1

Restaurant: Nopalito | San Francisco Bay Area

Surf ‘n’ Turf 1/ Nebraska Prime Beef Carpaccio, Florida Clam Salad, shaved Foie Gras, Baby Spinach • Beef Carpaccio (Season with olive oil, lemon juice and shaved lemon.) • Fresh clams (Season with olive oil, lemon juice and chopped shallot.) • Blanched diced celery • Baby spinach julienne • Shaved foie gras


Lemon Mousse Cake

Restaurant: Sally's Seafood on the Water | San Diego

A family recipe. Light citrus mousse atop a ladyfinger crust finished with orange compote.


Salmon Mousseline Stuffed Zucchini Squash Blossoms

Restaurant: Bernard'O Restaurant | San Diego

Salmon Mousseline Stuffed Zucchini Squash Blossoms is an impeccable dish. Impress your friends and family with this delicious French entree that consists of fresh salmon mousseline--a mousse-like filling--stuffed inside a zucchini, creating a flavor combination that will invigorate anyone's palate. Paired with a refreshing white wine, the Salmon Mousseline Stuffed Zucchini Squash Blossoms are a great experience for anyone who fancies French cuisine.


Maine Lobster

Maine Lobster

Restaurant: TWIST by Pierre Gagnaire | Las Vegas

TWIST inside the Mandarin Oriental Hotel in Las Vegas is offering a fabulous recipe that utilizes poached lobster tail, perfumed with sweet wine, carrot cream, and orange reduction.


Line Caught Mediterranean Loup De Mer & Prawns

Restaurant: TWIST by Pierre Gagnaire | Las Vegas

TWIST inside the Mandarin Oriental Hotel at Las Vegas is offering a unique recipe that utilizes Mediterranean Loup de Mar and Santa Barbara prawns.