couture cuisine

On October 30th, Couture Cuisine’s Chef Arpi Magyar donated his time & a decadent tasting menu to the 5th annual Grand Cru Culinary Wine Festival. The event benefits the University Health Network, and has to-date raised $5.5 million in support of research. Taking place in a lavish private mansion, Chef prepared a 10-course tasting menu for 25 guests. The menu was paired with six extraordinary wines, some decades old and highly prized.

 

 

 

 

 

 

 

 

As they were served, Chef Magyar personally explained the courses to the guests, who eagerly awaited each new and innovative dish. Complete with sumptuous ingredients and imaginative presentations, the menu was truly a showcase of Chef’s skills, and offered an indulgent evening of culinary adventure for the guests.

 

The menu was as follows…

 

egg poached in its shell with Canadian sturgeon caviar & chive foam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

foie gras & fig gelee presented in a white bowl under a Riedel crystal dome filled with applewood smoke

 

ahi tuna, red wine reduction caramelized chippoline onion & beets

 

cauliflower with seared scallops, braised beef cheeks

alba truffle

 

seared breast of squab & leg confit puy lentils,

preserved elderberry compote

 

intermezzo: poire williams sorbet

 

lamb chop roasted with rosemary + stew of curried lamb leg

black garlic, heirloom carrots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

munster cheese baked in flaky pastry with toasted cumin seeds

 

carmelized new apple apple puree chocolate and wine slush with vincotto

millionaire’s shortbread gold bar, covered in 24k gold dust

 

petit fours, soma chocolates & fruit rinds