Creating Signature Dishes from Top Chefs at Home



What is a Signature Dish?

Every great chef has a defining recipe -- A signature dish is that recipe that identifies an individual chef. It should be unique and allow an informed gastronome to name the chef. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. A chef's signature dish often changes with time or they may claim several signature dishes.

A signature dish can also be used to refer to a culinary region, in which case its meaning may be the equivalent of "national dish".

carrot-ginger-curry-soup
Simple and quick to make, yet very elegant is this Carrot Curry and Ginger Soup with Espelette Croutons and Pea Shoots.
Paupiette of Sea Bass in a Barolo SauceDaniel Bouludral of his restaurants. It is a staple at Bar Boulud in Manhattan.
Chocolate Molten Cake - Jean GeorgeJGcontinues to serve this wonderful Coq Au Vin in several of his restaurants. It is a staple at Bar Boulud in Manhattan.
Fusilli Octopus and Bone Marrow DMichael White ....is restaurants. It is a staple at Bar Boulud in Manhattan.
squid-ink-risotto-chorizo-parmesan foamSquid Ink Risotto Helene Darrzone has been hailed as the Best Female Chef in the World She is an Inspirational fourth-generation chef who cooks ingredient-led food with French soul.
Joel Robuvhon Mashed PotatoesPomme Puree Joel Robuchon won his Michelin stars with his famous pommes puree (mashed potatoes)--It is now served at all his restaurants. Robuchon was the first culinary superstar of the post-nouvelle cuisine era.
Trois Gros Salmon with Sorrel SauceSalmon with Sorrel SauceTrois Gros ---continues to serve this wonderful Coq Au Vin in several of his restaurants. It is a staple at Bar Boulud in Manhattan.

C-- Raymond Blanc Lobster with Red Pepper and Cardamon Jus

Gordon Ramsey -- Scallops on Cauliflower Puree

 

CHeston Blumenthal ---Liver parfait with madarin jelly
Coq au vin

Coq Au Vin

Coq Au Vin was made famous by Julia Child, braised stews with wine existed undocumented forover a hundred years. While the wine used is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace).


Tournedos Rossini

This dish is believed to have been created for the composer Gioachino Rossini in the 17th century comprises a beef filet mignon cooked in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras. The sauce is madiera based.


bouillabaisse with robin fish

Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. American versions work well using Robin Fish for the stock.



Coq au vin

Moussaka-- Greece

Moussaka is the National Dish of Greece. It has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice, nutmeg and black pepper); and a top layer of Béchamel sauce.

Scallop- Ceviche

This dish is believed to have been created for the composer Gioachino Rossini in the 17th century comprises a beef filet mignon cooked in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras. The sauce is madiera based.


vietnamese style pho soup

Vietnam-- Pho

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. American versions work well using Robin Fish for the stock.



sous-vide-rack of lamb with spring vegetables

Sous Vide Lamb with Spring Vegetables

For this dish a lamb rack is deboned, then rolled in dried mushrooms and coriander which have been powdered in a coffee grinder. The lamb is cooked used the sous vide method. The dish is served with spring vegetables and a mustard sauce.

grilled eggplant with saffron honey sauce capers

Grilled Eggplant, Saffron Honey Sauce, Capers and Mangego

This dish is one of the signature recipes of chef Caruso at Restaurant La Boca in Santa Fe, New Mexico. The dish finished on top at a recent Bee Squared Competition for Recipes that use honey.


seared salmon with mustard sauce

Seared Salmon with Brussel Sprouts and Mustard Sauce

Crrispy seared salmon is a favorite classic. One of the tricks to get the skin crispy is to make sure the skin is dry and then to score the skin the a sharp knife.




Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

dehydrated zucchini blossom

Edinformatics Restaurant List:

This is a listing of Best Restaurants in the US using data from the Zagat and the Gayot Rating Systems. Zagat's ratings are compiled from people who rate restaurants they have visited. Gayot uses a method similar to the Michelin Guide where a worldwide team of professionals rate restaurants. Zagat has a maximum of score of 29, while the Gayot system based on Gault Millau has a maximum scale of 19. See the list.


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