Another experiment successfully concluded! This one was a combined effort of two neighbors: chef Julian Baker of Le Zoo, and Anthony Micari of Makoto, both of which you can find in the Bal Harbour Shops. Both chefs are also Cobaya alumni of a sort: Baker hosted Cobaya Experiment #40 while at Toscana Divino, and Makoto Okuwa cooked for us at Makoto for Experiment #32.
Cobaya #75 was a true collaborative effort, with each dish reflecting contributions and components from the French side at Le Zoo and the Japanese side at Makoto. And in order to bridge the gap between the two kitchens, they set up one long table for us in the middle of the breezeway at Bal Harbor Shops, right over a glassed in koi pond. You can see pictures in this Cobaya Le Zoo Makoto flickr set, and stay tuned for a more fulsome recap at Food For Thought. Here is the menu they put together:
Toro Niçoise
toro zuke, pickled haricots verts, szechuan egg yolk, kabocha tempura, niçoise olive
armagnac, yuzu, champagne, absinthe spray
Japanese Bouillabaisse
aka miso, fumet, tsukiji market fish, saffron aioli, rice puff
Chardonnay, Louis Latour, "Grand Ardeche," Ardeche, FR 2015
Cervena Red Venison Loin
cauliflower purée and roasted, lardo, belgian endive, juniper jus
Hitachino Nest White Ale
Duck Confit Kabayaki
robata royal trumpets, grilled garlic, beurre noisette
Pinot Noir, Domaine Danjean-Berthoux, "La Plante," Givry 1er cru, Burgundy FR 2015
Dark Chocolate Cremeux
yuzu, banana, sesame
mezcal and champagne
A big thank you to chefs Julian Baker and Anthony Micari, to their entire crews at Le Zoo and Makoto, to the folks at Bal Harbour Shops for giving us such a unique venue, and as always most of all, to the guinea pigs whose interest and support make these events possible.
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