FOUR I 1

GRANT ACHATZ's RECIPEs

ServeS 10

INGreDIeNTS

Lobster Meat3 whole lobsters, tail and knuckle removed

YeLLow IndIan currY butter6¼ oz yellow onion, sliced8¾ oz yellow tomato, diced½ oz tamarind¼ oz tumeric½ tsp sweet curry powder2¼ oz carrot juice2¾ oz butternut juice3¼ oz apple juice1¾ oz pineapple juice¼ tsp fennel seed¼ tsp allspice¼ tsp coriander¼ tsp cardamomLong pepper, to taste¹/³ tsp cinnamon¾ oz butter

earL GreY GeL9¼ oz earl grey tea, cold steep1¹/8 oz sugarsalt, to taste¹/8 tsp citric acid¹/³ tsp agar agar¹/8 tsp gellan gum

cauLIfLower custard10½ oz vanilla seasoned 1/2 and 1/24¼ oz blanched cauliflower³/8 oz sugar³/8 oz salt0.075oz iota carrageenan0.025oz kappa0.0025oz xanthan gum

Lobster foaM10½ oz reduced lobster stock0.1oz salt³/8 oz lemon juice³/8 oz gellan gum

IndIan crack rock1¾ oz ghee or brown butter

LOBSTERYELLOw IndIan cuRRY BuTTER, EaRL GREY GEL, cauLIfLOwER

cuSTaRd, LOBSTER fOam and cOcOnuT puddInGPhotograPhy by Christian steel

FOUR I 2

GRANT ACHATZ's RECIPEs

1½ oz fried raisins1½ oz fried pinenuts1½ oz freeze dried yogurt chips1½ oz puffed wild rice7/8 oz tapioca Maltodextrinsalt, to taste

coconut puddInG2½ oz coconut water5¼ oz coconut milk powder½ oz simple syrup

GrapefruIt vInaIGrette1¾ oz pink grapefruit juice¹/8 tsp fennel seed0.0175oz sugar¹/8 tsp salt¹/8 tsp saffron0.0175oz yellow mustard0.0175oz green cardamom0.0175oz fenugreek¹/8 tsp coriander seed7/8 oz ghee

to serve bergamot flowerscilantro leavesMustard flowers

MeTHOD

YeLLow IndIan currY buttersauté the onions, tomatoes, and spices

until fragrant.  Deglaze the pan with the juices.  simmer until reduced by half. Purée and pass through a chinois, then add the butter. season to taste with salt and reserve until required.

earL GreY GeLblend all of the ingredients together and bring to the boil in a pan over a medium heat. then, pour into a container to chill. once chilled, cut into small dice.

cauLIfLower custardblend all the ingredients together and boil in a pan over a medium heat. Pass through a chinois and then place into a small bowl to chill over ice.

Lobster foaMblend all of the ingredinets and boil in a pan over a medium heat. Pass through a chinois and place into an isi container and charge with 3 cream chargers.  reserve in a hot water bath until required.

IndIan crack rockCombine all of the ingredients and compress in vacuum bag, then chill and separate into portions.

coconut puddInGblend all of the ingredients in a blender until smooth. then, pass through a chinois and

store in a piping bag until required.

GrapefruIt vInaIGretteCombine ingredients bring to 200F, remove from heat, then steep for 20 minutes. strain and reserve until required.

Lobster MeatPoach the lobster tail and knuckle in the grapefruit. reserve until required.

to servearrange all of the components around the plate in a circular formation, like numbers on a clock. start with 2 half dollar-sized pools of curry sauce and continue by adding: 3 pencil eraser-sized dollops of coconut pudding; 3 medium dice sized cubes of earl grey gel; 1 piece of broken indian crack rock; ²/³ oz of grapefruit vinaigrette pearls, 1 heaped spoonful of cauliflower custard and 1 piece of dried fennel frond on top of the cauliflower custard on each plate. garnish each of the earl grey cubes with a bergamot flower, a cilantro leaf and a mustard flower. Place one piece of lobster on each curry sauce pool. to finish, dispense half a dollar-sized amount of lobster foam from an isi canister in the center of the plate.

FOUR I 3

GRANT ACHATZ's RECIPEs

ServeS 10

INGreDIeNTS

duck confIt8 duck legs, bonedsaltsugarthymerosemary

duck neck rILLettes4 duck necks, split17³/5 oz duck stock1¾ oz butterpepper, to tastesalt, to tastesherry vinegar, to taste

duck breast2 duck breasts, skin on1¾ oz rendered duck fat

duck MousseLIne8oz of duck breast meat13oz heavy cream½ oz salt1 egg white1 egg yolk 

foIe Mousse 3½ oz foie torchon, passed through a chinois1¹/5 oz crème fraîche

sassafras cookIe8½ oz butter1³/8 oz sugar5oz root beer1oz sassafrass root10¹/5 oz flour¹/5 oz salt³/8 oz sassafrass powder

MeTHOD

duck confItCure the duck legs in the salt, sugar, thyme and rosemary for 8 hours. rinse the cure, then place the legs in a vacuum pack bag with the duck fat and thyme. Cook at 185F for 6 hours, then remove and fry skin side

duck BOaRdduck nEck RILLETTES, duck cOnfIT, duck BREaST and duck mOuSSELInE

FOUR I 4

GRANT ACHATZ's RECIPEs

down in a pan until the skin is crispy.

duck neck rILLettesPlace in a pressure cooker and cook for 30 minutes under pressure until the neck meat begins to fall off the bone. While the meat is warm, separate the meat from the bone, removing any sinew at the same time. reduce the duck jus by half and emulsify in the butter. then add the braised neck meat. season to taste with black pepper, salt, and a few drops of sherry vinegar.

duck breastCut the breasts in half crosswise. Place each half in a small vacuum bag with the duck fat and seal on high setting. Cook in a water bath in a large pot of water at 138F for 42 minutes. remove and submerge in ice water until cold.

duck MousseLInePlace diced duck breast (skin removed) into food processor , blend until smooth paste.  add the eggs slowly, then the cream and finally the salt.  Pass through a chinois. Using a quenelle spoon, make quenelles with the mousse. then place in the hot duck stock and poach.  

foIe Mousse soften the foie torchen over a double boiler, add in the crème fraîche, season to taste with salt. roll into barrels using cling film. then chill until required.

sassafras cookIeCream the butter and sugar together. reduce the root beer and sassafrass to 80 grams. Whisk into cream mixture then fold in flour. roll into sheet. Chill.  then punch using cookie cutter.

to serve Plate the dish from right to left, starting with the duck confit then the duck neck rillettes, spooned into a sphere, two slices of duck breast, duck mousseline and foie mousse.

Where does the sassafras cookie go? What are the various garnishes on the glass?

FOUR I 5

GRANT ACHATZ's RECIPEs

ServeS 10

INGreDIeNTS

MInt JeLLY3¹/³ oz water4/5 oz ice3½ water3 oz simple syrup¹/5 oz salt10½ oz mint, blanched³/5 oz ultratex-3

saffron5¹/³ oz water½ tsp saffron2 egg yolks

duck BOaRd GaRnISHES

14 oz grapeseed oil¹/³ oz salt4 oz saffron water  

caperscaper berries, wholesaltoil, for deep frying

HoneY1½ oz airborne honey2½ oz water¹/5 oz versa-whip ½ tsp kosher salt

waLnutwalnutswater

sugarsalt

cILantro saLadLeaf stemssalad leavesMicro cilantro flowerscoriander buds

red onIon MarMaLade2½ oz red onion, small dice1½ oz sugar1½ oz red wine vinegar

eGGpLant1 eggplant, cut in half2 cloves garlic

FOUR I 6

GRANT ACHATZ's RECIPEs

4oz olive oil1 sprig rosemary1 sprig parsley4 sprigs thyme3½ tsp sherry vinegar1 tsp salt½ tsp sugar

paIn d’epIce1lb 5oz ap flour½ oz baking soda2 tsp ground cinnamon1 tsp ground ginger½ tsp salt¹/5 tsp nutmeg¹/5 tsp clove¹/5 tsp cracked black pepper½ tsp whole fennel seed2 oz butter¹/5 egg10½ oz honey½ oz orange zest7 oz water

red cabbaGe10½ oz port10½ oz red wine10½ oz red wine vinegar10½ oz sugar¹/5 tsp red cabbage

basILpetite opal basilGreen basiloil, for frying     

cInnaMon14/5 oz maldon sea salt½ tsp cinnamon, toasted, ground

toMatoestomatoesextra virgin olive oilGarlicrosemarythymesaltblack pepperred wine vinegar

sMoke puddInG2lb 3¹/³ oz smoke water3oz sugar3¹/³ oz salt½ oz white wine vinegar3¹/³ oz agar agar                          

fenneL74/5 oz fennel fronds, blanched

7 oz ice water4 oz 1:1 simple syrup½ tsp salt12¹/³ oz fennel juice14/5 oz pernod1oz ultra tex 3

kInG truMpet12¹/³ oz clarified butter½ oz king trumpet mushroom caps1 clove crushed garlic4 sprigs thyme2 sprigs rosemary

beetsMixed beets, candied, red and yellowsalt

saMbuca16oz sambuca3¹/5 oz water2½ oz ultra tex 3sorrel

pIckLed turnIp84/5 oz white wine vinegar84/5 oz water1½ oz sugar¼ oz salt8 tokyo turnips

ruM16oz spice rum¹/3 oz cinnamon¹/5 oz allspice¹/5 tsp clove4 oz 1:1 simple syrup1½ oz water2½ oz ultra tex 3

fIG7oz cognac7oz sugar7oz water

LeMonlemon1:1 simple syrup raw cane sugar

cHerrYdried cherries20oz apple brandy20oz water20oz sugar      

GranoLa2lb 3¹/³ oz rolled oats2lb 3¹/³ water

2lb 3¹/³ canola oil   1lb 1½ oz sunflower seed10½ oz chopped walnuts½ oz salt½ tsp ground black pepper½ oz walnut oil1lb 5¹/5 oz honey1lb 5¹/5 oz chopped dried cranberries

brIocHebrioche thymerosemarybutter

aprIcot9½ oz dried apricot3½ oz white wine5oz sugar4/5 oz white wine vinegar

carawaYbrioche crumbs4½ oz rye crumb¹/³ oz caraway, toasted and ground½ oz salt

ceLerY root cHoucroute60oz white wine vinegar20oz duck fatcelery root

cHerrY toMatoes8 cherry tomatoes3½ tsp olive oil½ tsp balsamic vinegarsalt, to tasteblack pepper, to tasterosemarythymesaltblack pepperred wine vinegar

sMoke puddInG2lb 3¹/³ oz smoke water3oz sugar3¹/³ oz salt½ oz white wine vinegar3¹/³ oz agar agar                        

fenneL74/5 oz fennel fronds, blanched7 oz ice water4 oz 1:1 simple syrup½ tsp salt

red pepper2lb 3¹/³ oz red pepper juice, extracted with

FOUR I 7

GRANT ACHATZ's RECIPEs

juicer4/5 oz agar agar¹/³ tsp cayenne pepper, ground¹/³ tsp kosher salt

baY Leaf2lb 3¹/³ oz water½ oz california bay leaves4oz sugar2oz salt1lb 1½ oz base¹/5 oz agar agar½ tsp gelatin sheets

roasted brusseLs sprout8 brussel sprouts, quartered4/5 oz grapeseed oilsalt, to tasteblack pepper, to taste

bLueberrY1lb 1½ oz sugar1lb 1½ oz red wine1lb 1½ oz red wine vinegar1lb 1½ oz boiling pickle6 oz blueberries10oz water

YoGurt10½ oz yogurt½ oz ultra tex 3¹/5 oz salt

tHYMe8oz unsalted butter½ oz chopped fresh thyme½ oz salt¹/³ oz fresh ground black pepper

raddIcHIoraddichio Grapeseed oil salt, to tastepepper, to taste

frIed cHIckpeaschickpeasoil, for frying

LIcorIce tea3½ oz molasses3½ oz star anise4½ oz licorice extract3lb 5oz water10½ oz licorice tea¼ oz agar agar¼ oz locust bean gum

roseMarY8oz grapeseed oil2½ oz rosemary3oz tapioca maltodextrin2¹/³ oz rosemary oil½ oz salt

bLack GarLIcpeel and quarter the black garlic and reserve for plating.    

red wIne3lb 1½ oz red wine7oz sugarultra tex 3  

peacH1lb 1½ oz dried peach, diced into small pieces2oz sugar

sweet potatoLarge sweet potato, diced into small pieces10½ oz sugar3½ oz light brown sugar½ oz salt

star anIsepâte de fruits3oz star anise, toasted2lb 3¹/³ oz water¹/³ oz salt2lb 3¹/³ oz star anise tea7oz glucose2lb 7oz sugar1oz yellow pectincitric acidaLMonds3oz almonds½ oz almond oil¹/³ tsp salt

bLackberrIesblackberriescrème de cassissugar

sHaLLot rInGsshallotsflouroil

endIves14oz port7oz raspberry vinegar3½ tsp red wine vinegar

¹/³ oz cinnamon¹/³ oz star anise½ tsp whole black peppercorn3¹/³ tsp sugar5¹/³ oz duck fatendives

wHIte bean purée  1lb 1½ oz white beans½ oz salt2½ oz glucose10½ oz water7oz grapeseed oil2½ oz olive oil3½ tsp lemon juice

MadeIra1lb 1½ oz madeira2½ oz ultra tex 3

taMarInd 4½ oz shallot, thinly sliced½ oz garlic, thinly sliced½ oz thai chili thinly sliced with seeds5¹/³ oz grapeseed oil6¹/³ oz tamarind4¹/5 oz 1:1 simple syrupfish sauceLime juicesalt

puMpkIn 1lb 1½ oz pumpkin seeds3½ oz pumpkin seed oil3lb 5oz half cream and half milk 1oz salt½ oz agar agar

broccoLI broccoliGrapeseed oil Grapeseed oilolive oilsaltblack pepper

poMeGranate arILs3½ tsp pomegranate juice½ tsp red wine vinegar1 tsp grapeseed oil¹/5 tsp salt¹/³ oz cracked black pepper2½ oz pomegranate arils

pIckLed Mustard seeds3¹/5 oz mustard seeds

FOUR I 8

GRANT ACHATZ's RECIPEs

½ tsp dijon mustard¼ tsp white wine vinegar½ tsp grapeseed oil¹/³ tsp salt

pIstacHIo8oz pistachio3½ oz pistachio oil4¹/5 oz trimoline3½ oz glucose10½ oz water¹/³ oz salt¹/8 tsp gellan gum Lt100oregano anise Hysop cauliflower                

petIte spanIsH tarraGon                   clementine plumssorrel       pickled turnip    vinegarsaltsugarturnips         

spaGHettI squasH1 spaghetti squash

squasH confIt1 squashrosemary thymesaltblack pepper

butternut squasH purée1lb 7oz butternut squash, sliced3oz butter

coconut puddInG18 brix coconut water 3:1 simple syrup2lb 12oz coconut milk powder1lb 1½ oz seasoned liquidMustard flowersMuscovado sugarfingerlime cellsGinger ribbon

YeLLow beLL pepper twIstfried squash seedcoconut puddingsungold tomatofresno pepper twist

Lime zestcinnamon salt

west IndIes dIstILLatIon10½ oz tomato juice7½ oz pineapple juice3½ oz ginger juice10½ oz yellow pepper juice2oz fresno chili juice1oz cinnamon ½ oz star anise, whole¹/5 oz turmeric, whole½ oz brown mustard, whole¹/³ oz cumin, whole ¹/5 oz coriander, whole½ oz allspice, whole½ oz fenugreek, whole

MeTHOD

MInt JeLLYstart by making a mint water by bringing unsalted and un-sugared blanching water to rolling boil, drop mint into water and wait for water to come back to boil and set timer for 90 seconds.  remove mint, shock in ice cold water.  Wring out mint then place in blender with ice, water, simple syrup, and salt.  blend then remove and pass through large chinoise three times and small chinoise.  reserve in an airtight container in the cooler. to make the pudding, add 7oz mint water to the ultratex 3 and allow to set.

saffronPlace the saffron water in a pan over a medium heat and reduce to ¾ oz.   Whisk the egg yolks, then slowly work in the grapeseed oil.   Fold in the salt and saffron water. Use the saffron threads as garnish.

capersFry the capers in the oil at 375F until all the bubbles are gone. season with salt and place in the dehydrator until crispy.

HoneYin a stand mixer, combine the honey, water, versa-whip and salt. Using the whisk attachment, mix on high-speed until the mixture forms stiff peaks. transfer to an airtight containers and reserve. Cook the walnuts in a simple syrup of sugar and water until translucent.  then, fry them at 350F and season with salt.

cILantro saLadMix together the leaf stems, large leaves, micro cilantro, flowers and green coriander buds to form a salad.  

red onIon MarMaLadeCombine the red wine vinegar and sugar in a small pot.  add the red onion, then simmer until they are completely pink and sugar has formed a glaze.  Chill and reserve.

eGGpLantCombine all of the ingredients and place in a vacuum pack bag. seal to 100 per cent, then place in water bath and simmer on very low for approximately 45 minutes until eggplant is fully cooked and tender. Chill in an ice bath to prevent the eggplant from over-cooking.  once chilled, remove from the bag and remove the skin and seed. then, dice the flesh into medium-sized squares.

paIn d’epIceCombine all of the dry ingredients and spices.  Mix together the butter, egg, water and orange zest.   Mix in the dry ingredients in three batches.  Place in a pan lined with butter and coated in flour.  bake at 350F for 15 minutes, then rotate and bake for another 15 minutes until a knife inserted into its center comes away clean.   Cool and remove the outer crust.   Dehydrate and crush into crumbs.

red cabbaGeChiffonade the cabbage. Combine the port, red wine, red wine vinegar, and sugar. Cook the cabbage until tender. remove the cabbage and reduce the liquid until it becomes a glace.  Cool and season with clove, salt, pepper and red wine vinegar.

basILFry the green basil in the oil and reserve, along with the petite opal basil, for plating.

cInnaMonCombine the cinnamon with the salt and reserve until required.

toMatoesblanch the tomatoes and remove the seeds. Confit in extra virgin olive oil, garlic, rosemary and thyme.   Use the tomato seed packet as garnish and season with extra virgin olive oil, salt, black pepper, and red wine vinegar.

FOUR I 9

GRANT ACHATZ's RECIPEs

sMoke puddInGin a large hotel pan, set up a smoker with ice in the perforated half of the pan and wood chips on the other.   heavily smoke the ice for 30 minutes.  Melt ice and season with sugar, salt and white wine vinegar.   add the agar agar.   once set, purée until smooth and pass through a chinoise.  garnish with smoked salt.

fenneLblanch the fennel fronds in boiling water for 20 seconds then shock in ice water until cold. strain fronds then combine with simple syrup and salt and blend in a Vitamix. add the pernod to the fennel juice. then add the ultra tex 3 and blend quickly for 20 seconds and pass.

kInG truMpetMelt the butter in a large sauté pan until hot. add the thyme, rosemary and crushed garlic. add the trumpet caps and season well with salt, cap side down until nicely caramelized.  Finish roasting in an oven heated to 350F, if necessary to finish cooking.  Cool the mushroom in the butter, then transfer to an airtight container and reserve.

beetsPlace the red beets on a bed of salt and cook at 400F for one hour, or until fork tender, cool completely.  Dice into small pieces then mix with the candied beet and yellow beet with salt and grapeseed oil.

saMbucabring the sambuca up to a boil.  remove from heat and let cool then add water and stir in ultra tex 3 until pudding like consistency has been achieved.

sorreLChiffonade the sorrel and reserve until required.

pIckLed turnIpCombine vinegar, salt, sugar and bring to a simmer. Pour over cleaned turnips, then refrigerate overnight.

anIse HYssopFinely chop and reserve until required.

ruMbring all of the ingredients except for the simple syrup, water and ultra tex 3 to a boil in a pan. then steep, strain, and stir in the simple syrup and water to complete pudding.

fIGreduce the cognac by ½ then stir in the sugar, water, and poached fig.

LeMonCreate a wedge of supreme with a spiral twist of the lemon zest.  Confit the zest in 1:1 simple syrup then drop in raw sugar, wrap around plastic hose and dehydrate until crispy.

cHerrYMix the water, apple brandy and sugar together and cover the dried cherries in the mixture. bring to a boil then allow to cool. 

GranoLaFry the seeds and nuts in the walnut oil and season with salt and black pepper and reserve. Combine the oats and water and refrigerate overnight.   strain and drain the oats.  Fry in 325F canola oil in small batches until golden brown. to make the granola, mix 2lb 10¹/³ oz of the fried oats with 1lb 12¹/5 oz of the toast mix, honey and chopped dried cranberries. Combine the fried oats, honey and chopped dried cranberries with the toast mix and toast in an oven heated to 325F until golden brown.

brIocHeUse two small ring cutters to punch 1/2” thick rings into the brioche.  Pan-fry them until golden with thyme, butter, garlic, rosemary. Cool and reserve in an airtight container.

aprIcotCombine all of the ingredients in a vacuum pack bag and cook them in a water bath heated to 200F for one hour.

carawaYCombine all of the ingredients together and reserve.

ceLerY root cHoucrouteslice the celery root into ¼ inch long ribbons with a slicer.  then cook in the vinegar and duck fat until tender. 

cHerrY toMatoesCombine all of the ingredients and toss in bowl until well coated. Place on silpat lined sheet tray and bake at 250F for 3 hours.

red pepperPlace the red pepper juice into a medium-sized pan and place over a high heat. bring the juice to a simmer and reduce by half.

strain using a chinois and place in a clean, medium-sized saucepan, along with the agar agar, cayenne pepper, and salt. Place over a medium-heat and bring to a simmer, whisking constantly. simmer for 2 minutes, then strain using a chinois into a bowl. refrigerate for about 2 hours, or until set. Cut into cubes. then, transfer to a blender and blend on high speed for 2 minutes, or until smooth, using a ladle to ensure all of the cubes are blended. strain using a chinois. transfer to a small squeeze bottle with a fine tip and refrigerate.

baY Leafboil the water and pour over the bay leaves, sugar, and salt.   let the mixture steep for half an hour, then pour in the agar agar and mix with a blender for one minute, then boil for one minute.  add bloomed gelatin then pass through chinoise.   Using a 6oz ladle, ladle the mixture on top of a sheet of acetate. Work the acetate back and forth until the mixture is evenly distributed.   layer sheets of acetate on top of each other and allow the mixture to dry.   Using a rolling cutter cut ¾ inch pieces then roll and reserve.

roasted brusseLs sproutin medium sauté pan over medium to high heat, sear the brussel sprouts until heavily caramelized and cooked through.

bLueberrYPlace the sugar, red wine, and red wine vinegar in a pan and bring to the boil over a medium heat.  Pour the boiling pickle water over the blueberries and cover for 1 hour.  Pour off and reduce by half, then add the berries back to the mixture.

YoGurtblend all of the ingredients together in a VitaMix.  Pass through a chinois. then lay on a sheet and dehydrate until crispy.

tHYMeWhip the butter with paddle until soft, fold rest of ingredients in. Place mixture into piping bag with large tip and pipe hershey’s Kisses onto Pam sprayed deli tray. Place in the refrigerator.

raddIcHIosear the raddichio in the grapeseed oil and season with salt and pepper

frIed cHIckpeasFry at 350F until crispy.  Place in a

FOUR I 10

GRANT ACHATZ's RECIPEs

dehydrator until required.

LIcorIce teaboil and steep all of the ingredients together, excluding the agar agar and locust bean, for 20 minutes. Combine the agar agar and locust bean gum with the licorice tea and blend the mix, then boil for 1 minute. Pour into a small tip squeeze bottle then cool for half an hour.  Fill a styrofoam box with liquid nitrogen and drop liquid out of bottle into liquid nitrogen to create spheres. strain and allow to thaw. bring tea and agar to a boil then cool over ice. once completely set purée until smooth and pass.  toss pearls into pudding to coat.                 

oreGanoreserve the leaves for plating.

roseMarYsteep the rosemary in the grapeseed oil overnight in a vacuum seal bag in a cooler.  then strain. Combine the rest of the ingredients together with the rosemary then pack into pill press.

red wInereduce the red wine and sugar by half. thicken with ultra tex 3.

peacHadd the sugar and cover with water, cook until almost dry.  blend half of the mixture with an immersion blender and then combine the two parts together.

sweet potatoCure the sweet potato in the sugar mix for 30 minutes.  Dry and sear on all sides in a pan over a medium heat, add the butter and thyme then finish in an oven and cook until tender.

star anIsePlace the pâte de fruits, toasted star anise, water and salt in a pan. bring to the boil and steep. in large saucepan, stir together the pectin, sugar, and citric acid. add the star anise tea and combine with an immersion blender. bring to the boil over a medium heat. When the mixture boils, add the

glucose and sugar. increase the heat to high and heat to 228F. remove from heat. Pour into 7x9 inch sheet trays or shallow pan. refrigerate the pan, taking care to keep it level, for about 30 minutes, or until the gel is set. Cut into small pieces then pour liquid nitrogen into mortar and pestle then shatter. reserve at room temperature. Combine 3½ oz sugar with yellow pectin.

aLMondsFry the almonds in a pan heated to 350F then toss in the almond oil and salt.

bLackberrIes5:1 crème de cassis and sugar.  bring to boil and remove from stove then cool and compress with blackberries.

pLuMsblanch the plums in hot water for 30 seconds.  remove the skin and dry in a dehydrator until crispy. Dice the flesh and reserve. slice the shallots using a mandolin. Dredge in flour and fry at 350F.  Keep in a dehydrator until required.

endIveCombine the liquid ingredients with the endives and place in a vacuum pack bag. Cook in a water bath for 30 minutes.  remove the endive from the bag and reduce the liquid to a glaze.Madeira stir to achieve a pudding-like consistency and reserve in an airtight container.

taMarIndbring the tamarind and simple syrup to the boil then take off the heat and let steep for 20 minutes.  Pass through a tamis then combine shallot base and blend with 7oz of tamarind paste.  Purée, pass, and reserve in airtight container.   season with fish sauce, salt, and lime juice.

puMpkIntoast the pumpkin seeds in pumpkin seed oil.  When toasted mix together with the half cream and half milk mixture with the salt.  let the mixture steep for one hour. strain out the seeds.  set liquid with the agar agar

with 35oz of the liquid. set until it reaches a purée-like consistency.

broccoLIblanch the broccoli until tender. Place into a blender and purée on high speed with the grapeseed oil.  strain over an ice bath to cool. garnish the blanched florets dressed with olive oil, salt, and pepper. 

poMeGranate arILsCombine all of the ingredients together.

pIckLed Mustard seedsCover the mustard with the white wine vinegar and sugar. bring to a boil. let the mixture cool and season with the dijon, white wine vinegar, grapeseed oil and salt.

pIstacHIoCombine all of the ingredients together, adding the pistachio oil last. then allow to set.

spaGHettI squasHsplit the spaghetti squash and remove the center. Fry at 300F until all bubbles are gone.

squasH confItPlace the squash into bag with butter, rosemary, thyme, salt, and black pepper. Cook until tender then cool. 

butternut squasH puréeCook the butternut squash in pan with the butter. once cooked, blend into a purée.

coconut puddInGCombine the coconut water and 3:1 simple syrup, then combine the coconut milk powder and seasoned liquid. blend and pass. 

YeLLow beLL pepperslice the top and bottom off of the bell pepper. slice into vertical strip and remove the pith. Julienne and shock in ice cold water. 

west IndIes dIstILLatIonPlace all of the ingredients into a rotary evaporator for 45 minutes.

FOUR I 11

GRANT ACHATZ's RECIPEs

ServeS 10

INGreDIeNTS

³/8 oz juice of caviar limes, lemon, and ginger, distilled¹/8 tsp caviar lime zest³/8 oz trimmed lily bulb¹/8 tsp cherry blossoms¹/8 oz rambutan³/8 oz gelled distillation of caviar limes, lemon, ginger (¼ sheet gelatin per 7/8 oz of distillation)

MeTHOD

Preset the super chiller to 25F. Meanwhile set the bath to 122F and place an ice bath around the receiving flask. Pour 13¼ oz of the liquid into 25oz containing flask and turn on to 120 revolutions per minute. turn on vacuum and bring down pressure to .5 mbar while the flask is rotating in the bath. bring up to first boil then drop the pressure to 1.5 mbar then drop back to stable .5 mbar and distill until containment flask is almost dry.

to servespoon finger limes into the middle of the glass then place lily bulbs across the plate. spoon in distillation and place begonias on the lily bulbs.

LILY BuLBfInGER LImE dISTILLaTIOn and cELLS and BEGOnIa pETaLS

FOUR I 12

GRANT ACHATZ's RECIPEs

ServeS 10

INGreDIeNTS

LeMon curd2½ oz lemon juice1¹/5 oz egg yolk½ oz sugar1 sheet gelatin

pIstacHIo GeLato10½ oz 1/2 cream and ½ milk 4³/5 oz sicilian green pistachio1³/5 oz sugar¹/³ tsp salt

bLack waLnut cake2¹/8 oz butter1¹/8 oz sugar2¹/8 oz egg yolk³/8 oz egg white7/8 oz black walnut reduction³/8 oz cocoa powder¾ oz cake flour½ tsp salt

rose pâte de fruIt¼ oz rosewater8¾ oz water7oz sugar7/8 oz glucose¼ oz yellow pectin¹/5 tsp citric acid

freeze-drIed strawberrY MarsHMaLLow17/8 oz freeze-dried strawberry powder3½ sheets bloomed gelatin8¾ oz sugar ¹/8 oz corn syrup2¾ oz egg white

crYstaLLIzed pIstacHIo1¾ oz sicilian pistachios1¾ oz sugar1¾ oz water

LeMon Mascarpone2¹/5 oz mascarpone³/8 oz lemon zest

pISTacHIOLEmOn cuRd, pISTacHIO GELaTO, BLack

waLnuT cakE, ROSE paTE dE fRuIT and cRYSTaLLIzEd pISTacHIO and LEmOn maScaRpOnE

³/8 oz sugar¹/³ tsp lemon juice

MeTHOD

LeMon curdbloom the gelatin in the lemon juice, then add rest of the ingredients.  heat over a double boiler to 165F, then strain.  Use a syringe to transfer the curd mix into small balloons. Fill and tie the balloons with warm curd, then immediately place the balloons

in ice water to set.  after the curd is set in balloon, use a torch to pop the balloon and remove the curd sphere

pIstacHIo GeLatobring all of the ingredients to the boil in a pan over a medium heat. Purée until smooth and strain over an ice bath.  then, place into pacojet containers and freeze. bLack waLnut cakeCream the butter and sugar together, then add the egg yolks and whites, then the flour

FOUR I 13

GRANT ACHATZ's RECIPEs

and cocoa and lastly the walnut reduction, heated just before adding. Pour into a cake pan and bake at 350F until done.  then, cool and portion into 0.25 x 2 inch rectangles and reserve until required.

rose pâte de fruItblend all the ingredients with a hand blender. Place in a pan and heat until it reaches 404F, then pour into a dish to chill.  once cooled, chop into shards with a sharp knife and reserve until required.

freeze-drIed strawberrY MarsHMaLLowPlace the egg whites in a mixer and whip until they form medium peaks, then add the strawberry powder. heat the sugar and corn syrup to 242F and slowly add the gelatin and mix until cool.  slowly add the

corn syrup and gelatin mix to the egg white and strawberry powder. Continue whipping the mixture until all of the syrup has been combined, then cool. Place the marshmallow into a piping bag and pipe onto sugar dusted sheet tray.

crYstaLLIzed pIstacHIoCombine all of the ingredients in a pan and allow it to reach boiling point over a high heat, stirring constantly until pistachios are crystalized.

LeMon MascarponeCombine all of the ingredients together and whip until the mixture forms soft peaks.

to servearrange components on the dish according to image