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BURNT On Digital HD January 15th, On Blu-Ray, DVD, & On Demand January 26th

A chef should strive to be consistent in experience, not consistent in taste.

Chef Adam Jones

Chef Adam Jones (Bradley Cooper) had it all — and lost it.

A two-star Michelin rockstar with the bad habits to match, the former enfant terrible of the Paris restaurant scene did everything different, and only ever cared about the thrill of creating explosions of taste. To land his own kitchen and that elusive third Michelin star, he'll need the best of the best by his side, including the beautiful Helene (Sienna Miller). Burnt is a remarkably funny and emotional story about the love of food, the love between two people, and the power of second chances.

Bradley Cooper as Adam Jones

Adam Jones is back. After the bad boy of the Parisian dining scene had a spectacular meltdown that raised the eyebrows of the city's culinary elite, he retreated to the American South where, according to some accounts, he spent time shucking oysters and getting back to his culinary roots.

Now in London, the two-star Michelin chef has his sights set on rebuilding his reputation with the debut of Adam Jones at the Langham and earning the third Michelin star that has eluded him for so long.

Bradley Cooper is an actor who has delivered some of the most memorable film performances of the last decade. Cooper gained worldwide recognition for his role in the Hangover trilogy, which grossed more than $1.4 billion globally, and received Academy Award® nominations for his performances in Silver Linings Playbook (2012), American Hustle (2013), and American Sniper (2014).

Sienna Miller as Helene Sweeney

As one of the top sous chefs in London, Helene Sweeney is used to the intensity and drama that comes with working in the kitchens of the world's best restaurants. But perhaps nothing can prepare her for the challenge of working with Adam Jones, a temperamental chef whose outrageous behavior and spectacular culinary talents have earned him equal attention.

When Jones decides he needs Helene’s help in earning his third Michelin star, it becomes clear the kitchen isn’t big enough for the both of them — or is it?

Born in New York, Sienna Miller was educated in England and then studied drama at the Lee Strasberg Institute in New York. She first gained the attention of critics and audiences when she played the love interest of Daniel Craig’s character in Matthew Vaughn’s Layer Cake, earning an Empire Award® nomination for Best Newcomer. Miller’s film credits also include Foxcatcher, American Sniper, Factory Girl, Casanova, and GI Joe: The Rise of Cobra, which was a huge international box office hit in 2009 and for which she was named Supporting Actress of the Year at NATO’s CinemaCon®.

Omar Sy as Michel Diome

Michel Diome was Adam Jones’s partner in crime during the latter's well-documented reign as king of the Parisian dining scene — but a series of betrayals caused a rift in the two men's friendship that most thought could never be repaired.

However, Michel and Jones are about to prove everyone wrong by coming together to launch Adam Jones at the Langham.

Omar Sy's breakout role came in 2011 with The Intouchables, a blockbuster French comedy-drama that earned him a César Award® for Best Actor. Since then, Sy has appeared in a number of films both in France and America, including X-Men: Days of Future Past and Jurassic World.

Daniel Brühl as Tony Balerdi

As the manager at the Langham, Tony Balerdi is behind one of the most memorable dining experiences in all of London.

When his old friend Adam Jones appears out of the blue and offers to turn the Langham into a world-class dining establishment, he's torn between his desire to be part of a culinary revolution and his distrust of the erratic and sometimes manipulative Adam Jones.

Born in Barcelona, Spain, actor Daniel Brühl's breakout role came in 2003 in the critically-acclaimed German film Good Bye, Lenin!, which earned him the European Film Award® for Best Actor and the German Film Award® for Best Actor. American audiences first saw him in 2007's The Bourne Ultimatum. Brühl went on to star in several more American films, including Inglourious Basterds, Rush, The Fifth Estate, and A Most Wanted Man. He will appear as the villainous Baron Zemo in the upcoming Captain America: Civil War.

Uma Thurman as Simone Forth

Simone Forth is one of the most powerful restaurant critics in London, if not the world, so of course she is familiar with Adam Jones, one of Europe's most notable (and notorious) chefs.

Jones's success depends on showing her that he is not only a changed man, but a changed chef, one who can push the boundaries of cooking to become a three-star Michelin chef.

Uma Thurman was born in Boston, Massachusetts, to Nena Thurman, a fashion model and socialite, and Robert Thurman, one of the nation's preeminent Buddhist scholars. At the age of 15, she moved to New York to pursue modeling and acting. In 1998, she landed roles in two films — Terry Gilliam's The Adventures of Baron Munchausen and Stephan Frears Dangerous Liaisons — that earned her widespread attention and interest. But it was her 1994 performance in Quentin Tarantino's Pulp Fiction that catapulted her to superstardom. Since then, Thurman has starred in a long line of critically and commercially successful films, including Beautiful Girls, Gattaca, Tarantino's Kill Bill Volumes 1 & 2, The Truth About Cats and Dogs, and Woody Allen's Sweet and Lowdown.

Emma Thompson as Dr. Hilda Rosshilde

Renowned psychiatrist Dr. Hilda Rosshilde has helped movie stars, pop icons, and politicians achieve and maintain sobriety—but nothing in her past can prepare her for chef Adam Jones.

With Dr. Rosshilde's help, Adam Jones must stay sober and focused as he opens his new restaurant and begins his quest for that elusive third Michelin star.

Emma Thompson first found success on the stage and British television, including a regular role on the sketch comedy show Alfresco with Stephen Fry and Hugh Laurie, and a leading role in the revival of the 1930s musical Me and My Girl. After starring in the BBC miniseries Fortunes of War, Thompson's attention turned to film roles, which included Henry V, Dead Again, and Howards End, for which she won the award for Best Actress at the 65th Academy Award®s. Since then, she has appeared in dozens of high-profile projects, including The Remains of the Day, Sense and Sensibility (for which she won the Academy Award® for Best Adapted Screenplay) Saving Mr. Banks, the Harry Potter series, Love Actually, and the HBO miniseries Angels in America.

Matthew Rhys as Montgomery Reece

Montgomery Reece is one of Europe’s most experimental and beloved chefs.

His eponymous restaurant is known for consistently pushing the boundaries of what is possible in the kitchen and has earned him three Michelin stars. When his longtime rival Adam Jones returns to town, Reece must prepare for an all out war in which the victor will be named the king of the London dining scene.

Born and raised in the historic city of Cardiff, South Wales, Matthew Rhys has solidified his place in the industry with his acclaimed performances on television, film, and the stage. For his portrayal of Philip Jennings on the critically acclaimed FX drama series The Americans, Rhys has garnered nominations for the Critics' Choice Television Award® for Best Actor in a Drama Series, and the Television Critics' Association Award® for Individual Achievement in Drama. Other film credits include Love and Other Disasters, Virgin Territory, The Testimony of Taliesin Jones, Very Annie Mary, Peaches, Tabloid, The Edge of Love, and Deathwatch. He has also starred on ABC's hit drama Brothers & Sisters, and the BBC's The Lost World and The Mystery of Edwin Drood.

John Wells (Director)

John Wells is a director, writer, executive producer, and showrunner.

Born in Alexandria, Virginia, he is known for his work on the TV series ER, Third Watch, The West Wing, and Shameless and has directed the films The Company Men, August: Osage County, and, most recently, Burnt.

In 1999 and 2000, he won a Peabody Award® for The West Wing, and won the honor again in 2001 for Third Watch's "In Their Own Words." He has been nominated for 25 Emmy Awards® during his career, and won six: Outstanding Drama Series in 1996 for ER; Outstanding Drama Series in 2000, 2001, 2002 and 2003 for The West Wing; and Outstanding Special Class Program in 2002 for The West Wing Documentary Special. Wells has also been nominated for six Producers Guild Awards®, and won three for his work on The West Wing and ER. He was also honored with the Vision Award® in 2000 and the Lifetime Achievement Award® in Television in 2005. He's also been nominated for seven Writers Guild Awards and won the Directors Guild Diversity Award in 1997.

Marcus Wareing (Chef Consultant)

English chef Marcus Wareing was born in Southport, Merseyside, to a fruit and potato merchant father.

After signing up for a catering course at Southport College, Wareing found himself outcooking all of his classmates and was soon recommended for a position at the Savoy. Wareing went on to work at some of the most prestigious

After signing up for a catering course at Southport College, Wareing found himself outcooking all of his classmates and was soon recommended for a position at the Savoy. Wareing went on to work at some of the most prestigious restaurants in the world, including Michael Roux Jr.'s La Gavroche, the Point in New York, the Grand in Amsterdam, Guy Savoy in Paris, and Gordon Ramsay's first restaurant, Aubergine.

Wareing's dedication to his craft earned Michelin stars during his time at both L'Oranger and the Savoy Grill. In 1999, he became chef patron at the Berkeley Hotel's Pétrus where he earned two Michelin stars during his 9 year tenure. Wareing took over the Pétrus in 2008 and in 2014 rebranded it as Marcus at the Berkley. His goal was to create a restaurant that was a more relaxed alternative to the formal fine dining scene, while still offering up dishes of the highest quality. The concept was wildly successful and earned him two Michelin stars. Wareing has gone on to open two more venues, the Gilbert Scott in St. Pancras, and the affordable, yet divine, Tredwell's. Wareing is currently a judge on the BBC cooking show Masterchef: The Professionals.

Cooking should be consistent in experience, but not consistent in taste. I want people to sit at that table and be sick with longing. — Chef Adam Jones

Quail, Carrot, Summer Savory

Serves two
100ml
white wine vinegar
100ml
water
75g
white sugar
5g
yellow mustard seeds
4
baby carrots
  • Put all ingredients except for carrots into a pan and bring to a boil.
  • Remove from heat and allow to cool.
  • Peel and ribbon carrots.
  • Place into pickle mix and leave in fridge overnight.
100g
plain flour
70g
yellow polenta
Pinch
salt
5g
baking powder
15g
caster sugar
15g
soft brown sugar
120ml
milk, with ¼ lemon squeezed in and left to sit for 5 minutes
1
egg
25g
unsalted butter, melted
60g
sweetcorn kernels
  • Preheat oven to 170°C.
  • Mix all ingredients together except for sweetcorn.
  • Once mixed, fold in sweetcorn.
  • Bake in a greased loaf tin for 15-20 min.
  • Allow to cool before breaking apart.
200g
carrots, peeled & diced into 2cm dice
500ml
carrot juice
½ tsp
table salt
2
star anise
25ml
extra virgin olive oil
5g
xanthan gum
  • Place all ingredients except for olive oil into a saucepan (make sure the juice just covers the carrots).
  • Bring to a boil and allow to simmer until carrots are tender.
  • Remove and discard star anise.
  • Strain the carrots, reserving the liquid.
  • Reduce liquid in a pan by half.
  • Add back carrots and blend olive oil until smooth and glossy.
  • Add xanthan gum to bind and blend again.
  • Pass through a fine sieve.
300ml
carrot juice, reduced to 50ml
20ml
extra virgin olive oil
10ml
Chardonnay vinegar
  • Whisk all ingredients together and set aside.
  • Whisk well before using.
2
quail carcasses, roughly chopped with a cleaver
2 tbsp
vegetable oil
½ tsp
table salt
½
carrot, peeled and cut into 4
½
stick celery, cut into 4
1
small onion, peeled and cut into 4
1
clove garlic
4
sprigs thyme
1
bay leaf
100ml
white wine
25ml
Madeira
400ml
chicken stock
  • Heat the vegetable oil in a pan.
  • When hot, add quail bones and cook until golden brown. Set aside.
  • In the same pan, add carrots, celery, garlic, and onion. Cook until golden.
  • Add the wine and madeira. Simmer until it resembles a syrup.
  • Add bones, salt, garlic, herbs, and stock. Simmer for 45 minutes, skimming fat off the top.
  • Strain through a fine sieve and set aside.
200ml
quail sauce, reduced to 100ml
100ml
extra virgin olive oil
15ml
sherry vinegar
  • Whisk all ingredients together and set aside.
  • Whisk well before using.
50g
chicken skin, fat scraped off
½ tsp
table salt
  • Preheat oven to 180˚C.
  • Place skin on parchment paper, season, and place another sheet of paper on top.
  • Sandwich between two baking trays.
  • Cook for 6-8 min until golden and crispy.
  • Remove and allow to cool.
150ml
extra virgin olive oil
¼ tsp
fennel seeds, toasted
¼ tsp
cumin seeds, toasted
  • Grind fennel and cumin seeds.
  • Mix ground spices with the oil.
  • Allow to infuse for 1 hour, then strain through fine sieve.
2
whole quail
2 tbsp
vegetable oil
25g
unsalted butter
½ tsp
table salt
Quail Marinade
  • Preheat oven to 180°C.
  • Heat vegetable oil in an oven proof frying pan.
  • Season the quail, then brown all over in pan.
  • Add the butter and continue to baste.
  • Place in oven for 4 minutes, then remove and allow to rest for 10 minutes.
  • Remove the bone and place meat in marinade.
  • When ready to serve, place in oven for 4 minutes with skin side up.
  • Place 3 dots of carrot puree on the plate and lightly smear with a spoon.
  • Dress the fully cooked quail breasts with the vinaigrette and arrange on plate.
  • Arrange crispy chicken skin on plate.
  • Dress ribboned carrots with salt and carrot vinaigrette and arrange on plate with the cornbread.

Rabbit, Beetroot, Watercress

Serves two
1
bunch watercress, leaves only
20ml
Chardonnay vinegar
½ tsp
English mustard
25ml
extra virgin olive oil
  • Blanch watercress in salted water, then refresh in ice water.
  • Blend together with vinegar, olive oil, and mustard.
  • Pass through a fine sieve into a piping bag. Refrigerate.
2 tbsp
homemade mustard
½ tsp
Pommery mustard
1
raw beetroot, peeled and finely julienned
  • Whisk all ingredients except beets together, season if necessary.
  • Place in piping bag and refrigerate.
  • Salt the beetroot for 10 minutes.
  • Rinse lightly, then pat dry.
  • Mix beets with ½ tbsp of the mustard mayonnaise.
100g
rabbit bones, roughly chopped with a cleaver
2 tbsp
vegetable oil
½ tsp
table salt
½
carrot, peeled and cut into 4
½
stick celery, cut into 4
1
small onion, peeled and cut into 4
1
clove garlic
4
sprigs thyme
2
sprigs tarragon
1
bay leaf
100ml
white wine
25ml
Madeira
400ml
chicken stock
  • Heat vegetable oil in a pan.
  • When hot, add rabbit bones and cook until golden brown. Remove and set aside.
  • In the same pan, add carrots, celery, garlic, and onion. Cook until golden.
  • Add the wine and the madeira. Simmer until it resembles syrup.
  • Add the bones, salt, garlic, herbs, and stock. Simmer for 45 minutes, skimming any fat.
  • Strain through a fine sieve and return to pan.
  • Bring to a simmer and reduce by half.
1
rabbit leg, salted for 2 hours with rock salt on each side, then rinsed
500g
duck fat
3
sprigs thyme
2
cloves garlic
1 tsp
tarragon, chopped
1
egg
25g
flour
25g
panko breadcrumbs
  • Preheat oven to 100°C.
  • In a dish large enough to fit both, melt the duck fat and cover the leg.
  • Add the thyme and garlic, cover in foil, and place in oven for 3 hours.
  • Remove and allow to cool in the duck fat until the meat can be picked off. Discard the skin and bones.
  • Mix meat with chopped tarragon and enough sauce to bind.
  • Adjust seasoning if necessary.
  • Set in a square mould lined with plastic cling-film and refrigerate.
  • When completely cold, cut in half, then dust evenly with flour.
  • Dip into the egg wash, then coat with panko crumbs.
  • Place in the fridge until ready to serve.
  • When ready to serve, deep dry in oil at 165°C until golden and hot.
3
heritage beetroot
100g
rock salt
  • Preheat oven to 160°C.
  • Wrap the beetroot with the salt in foil and bake for 3 hours until soft.
  • Remove from the oven and allow to cool slightly.
  • Peel whilst still warm, then refrigerate.
  • Cut into neat wedges and refrigerate.
  • Remove 1 hour before serving and dress with olive oil and salt.
4
slices Guanciale
  • Preheat oven to 180°C.
  • Place the skin on a sheet of parchment paper, season, then place another paper on top.
  • Sandwich between two baking trays and cook for 4-6 minutes until crispy.
  • Remove and allow to cool.
4
rabbit loins, brined for 30 minutes in a 7% brine solution
2 tbsp
vegetable oil
25g
unsalted butter
Rabbit sauce
50g
toasted oats
  • Heat the vegetable oil in a pan.
  • Season the loins and brown all over.
  • Add the butter, and when foaming, baste until the legs are cooked through.
  • Add the rabbit sauce and cover the loins until they have the sticky sauce all over.
  • Remove from the pan and cover with oats.
  • Dot the watercress puree around the plate.
  • Dot the remainder of the mustard mayonnaise around the plate.
  • Add the dressed beetroot and beet root slaw.
  • Finish with the rabbit croquette, loins, and crisp guanciale.

Mascarpone, Blood Orange, Streusel

Serves four
185g
mascarpone
80g
Philadelphia cream cheese
75g
crème fraîche
50g
caster sugar
1
vanilla pod
1
orange, zest and juice
1
lemon, zest and juice
60ml
Cointreau
1.5
leaves bronze leaf gelatine
  • Weigh together all the ingredients. (Exclude the Cointreau and the gelatine).
  • Place in a blender and begin blizting while slowly incorporating the Cointreau.
  • Bloom the gelatine in 250ml cold water.
  • When soft, melt in a dry pan over low heat and add to blender.
  • Once smooth, strain into a container and leave to set in a fridge for 2 hours.
250g
blood orange juice
5g
agar agar
  • Bring the juice to a boil and whisk in the agar agar.
  • Simmer for at least a minute and then strain onto a flat layer of cling film on a flat work surface. Smooth it as thin as possible and allow to set for a few minutes.
  • Cut a square big enough to cover the top of the surface of the mouse and carefully smooth the jelly over the top.
  • Blend the remaining jelly in a small bug with a hand blender until it becomes a smooth, shiny gel.
25g
honey
64g
glucose
160g
sugar
30g
water
8g
baking soda
  • Place the honey, sugar, glucose, and water into a saucepan over a high heat.
  • Allow it to caramelize lightly, then whisk in the baking soda.
  • Pour onto a baking sheet. Allow to set and then break into pieces.
130g
plain flour
40g
ground almonds
85g
Demerara sugar
Pinch
of salt
85g
cold, unsalted butter
  • Place all ingredient in a blender and pulse until it becomes a crumble.
  • Mould into a block, cover with cling film, and let it rest in the fridge for 2 hours.
  • Preheat oven to 170°C.
  • Remove the streusel mix from the fridge and leave for 10 minutes.
  • Wrap between two pieces of parchment paper and roll to ½ cm thick.
  • Bake for 7-10 minutes until golden.
  • While still warm, portion into rectangles with the same thickness as the mascarpone mousse.
  • Reserve all trim to crumble under the ice cream.
333g
whole milk
333g
double cream
24g
Trimolene
24g
Blossom honey
½
375g tin Condensed Milk
  • Whisk all ingredients together.
  • Churn in an ice cream machine.
½
blood orange, segmented and cut into small wedges
  • Place the proportioned mascarpone mousse with the jelly on top, on the portioned streusel biscuits. Ensure it is in the center of the plate.
  • Pipe dots of the blood orange gel around the side and scatter fresh orange segments around.
  • Place trimmings from the streusel in a small mound on the plate and place a quenelle of the milk ice cream on top.
  • Crumble the honeycomb around and serve.

Pineapple, Pain Perdu, Coconut

Serves two
100g
water
60g
caster sugar
3g
super Neutrose
250g
coconut purée
120g
coconut rum
5g
Trimolene
375g
coconut milk
  • Boil the water, sugar, and super neutrose together until all dissolved.
  • Whisk in the trimolene and allow to cool a little.
  • Whisk the remaining ingredients together separately.
  • Combine and whisk the two mixes together.
  • Pass and reserve in the fridge until cool.
  • Once cool, churn and freeze.
fresh pineapple, cut into 1cm dice
100g
sugar
200g
water
1
lime, zest and juice
½
vanilla pod, seeds scraped
60g
coconut rum
  • Bring the water to a boil and then remove from the heat.
  • Dissolve the sugar into it and then add the lime zest and juice, vanilla, and coconut rum.
  • Place in a container with the pineapple dice and leave to marinate in a fridge for at least 4 hours.
100g
egg whites
100g
caster sugar
100g
icing sugar, sieved
2 tbsp
desiccated coconut
  • Preheat the oven to 100°C.
  • Whisk the egg whites until stiff peaks form.
  • Add the caster sugar and continue to whisk until no grains are left and the mix is shiny and smooth.
  • Add the icing sugar and whisk until smooth.
  • Place a silicon mat onto a baking tray and pipe 1 cm meringues onto the mat.
  • Sprinkle with the coconut and place in the oven for 20 min until crispy on the outside and soft in the middle.
  • Set aside to cool.
2
medium free range eggs
60g
caster sugar
100g
milk
10ml
rum
¼
vanilla pod, seeds scraped
  • Whisk together all the ingredients and set aside.
1
large slice brioche; 8cm x 8cm x 3 cm
25g
clarified butter
  • Place the brioche slice in a container just large enough to fit it.
  • Add the egg mix and allow to soak for 20 minutes, turning over 4 times until liquid has been absorbed.
  • Heat clarified butter in a non-stick pan over medium heat.
  • When hot, add soaked brioche and cook until golden on both sides.
  • Remove from heat and place on wire rack to cool.
90g
coconut milk
65g
caster sugar
2
small free range eggs
90g
unsalted butter, cubed
1g
agar agar
  • Bring the milk and sugar to a boil.
  • Add the agar agar and mix until combined.
  • Add the eggs and bring to a simmer until the mix thickens.
  • Add the butter and mix.
  • Blend the mixture and place it in a fridge to cool and set.
  • Whisk the set mixture together and place in a piping bag.
Grated lime zest
Few leaves of Thai basil
  • Cube the pain perdu and warm gently in a moderate oven for a few minutes.
  • Divide the pineapple between the two plates.
  • Add the pain perdu and dot the coconut curd around the plate.
  • Add the meringues to the plate.
  • Quenelle the sorbet into 6 small quenelles and place 3 on each plate.
  • Finish with grated lime zest and Thai basil.

Anjou Pigeon, Sweet Potato, Sorrel

Serves
2
pigeon carcasses & wings, roughly chopped
1 tbsp
vegetable oil
½
carrot, peeled and quartered
½
small onion, peeled and quartered
½
stick celery, quartered
1
clove garlic
4
sprigs thyme
1
bay leaf
6
white peppercorns
100ml
red wine
25ml
ruby port
400ml
chicken stock
100ml
veal stock
1 tbsp
chopped parsley
  • Heat a medium sized saucepan with the vegetable oil.
  • When hot, add the bones and cook until golden. Remove and set aside.
  • Add one more tablespoon of vegetable oil and heat.
  • When hot, add carrots, celery, onion, peppercorns, and garlic. Cook until golden.
  • Add the wine and port. Simmer until it becomes a syrup.
  • Add the remaining ingredients and simmer for 45 minutes.
  • Strain through a sieve and return the liquid to a clean pan.
  • Bring to a simmer and adjust seasoning as needed.
  • When ready to serve, heat the sauce and add 1 tbsp chopped pigeon innards and chopped parsley
½
sweet potato peeled and grated
250ml
vegetable oil
½ tsp
table salt
  • Take the grated sweet potato and fry. (Either in a deep fryer or heat in a pan of oil to 165°C.)
  • Strain onto an absorbent paper and season with salt.
  • Keep somewhere warm and dry.
½
sweet potato, peeled and finely diced plus the trim from above
50g
unsalted butter
½ tsp
table salt
¼
nutmeg, grated
¼
cinnamon stick, broken in half
100ml
chicken stock
  • Heat the butter in a saucepan.
  • Add the sweet potato, salt, spices, and stock.
  • Cook slowly until cooked through.
  • Remove the cinnamon sticks and blend until smooth.
  • Pass through a fine sieve and set aside.
60ml
white wine vinegar
60ml
white wine
½
shallot, finely sliced
½
bayleaf
1
sprig thyme
4
white peppercorns
100g
unsalted butter, cubed
½ tsp
table salt
  • Place all ingredients with the exception of the butter into a small saucepan and bring to a simmer.
  • When there is only 1 tablespoon of liquid remaining, strain it off.
  • Take the liquid and place it into a bowl above a pan of barely simmering water.
  • Slowly whisk in the cold butter, cube by cube, until fully emulsified.
  • Add salt to taste, cover, and keep somewhere warm.
2
Anjou pigeons, innards removed and reserved, brined in a 7% salt solution for one hour
2 tbsp
vegetable oil
25g
unsalted butter, cubed
½ tsp
table salt
  • Pre preheat the oven to 180°C.
  • Heat the vegetable oil in an oven proof frying pan.
  • Season the pigeons all over, then gently roast until golden.
  • Add the butter, cube by cube, and when foaming, baste the birds until colored all over.
  • Place in the oven for 4 minutes, then remove and set aside to rest for 5 minutes.
  • Carve the birds when ready to plate.
1
sweet potato, cut into perfect 1.5cm dice, with the remaining trim used for the purée
25g
unsalted butter
½ tsp
table salt
  • Heat butter in a pan.
  • Sautee potato and season till cooked.
6
sorrel leaves
50g
clarified butter
½ tsp
table salt
2
saffron strands
  • Heat clarified butter with the salt and saffron in a pan.
  • Add the sorrel leaves and remove when wilted.
  • Coat with beurre blanc
  • Heat the puree and divide between two plates.
  • Place the pigeon breasts on the plate along with the sweet potato crumb and dice.
  • Finish with the sorrel leaves and serve the sauce in a boat.

Halibut, Confit Egg, Coppa

Serves two
3
free range eggs, cooked for 45 minutes at 65°C in water then placed in ice water
  • Crack and discard the shell and all of the white.
  • Peel the membrane from the yolks and place them in a bowl.
  • Whip them with a spatula till smooth.
  • Place them into a piping bag and set aside in the fridge.
½
large purple grelotte onion
1 tbsp
vegetable oil
10g
unsalted butter
Splash
of chicken stock
Pinch
table salt
  • Heat oil in a small pan.
  • When almost smoking, place the onion (cut side down) in the pan until charred.
  • Add the butter and stock.
  • Cover with parchment and allow the onion to cook through.
  • Remove and peel the onion layers. Keep warm.
2
pieces 150g halibut
2 tbsp
vegetable oil
½ tsp
table salt
25g
unsalted butter, cubed
  • Heat the vegetable oil in a non stick frying pan, large enough to hold both pieces of fish.
  • Season the fish all over and place in the pan.
  • Brown one side, then gently turn over and add the butter cube by cube.
  • When foaming, baste the fish all over until golden and cooked through.
½
bulb baby fennel, shaved
1 tbsp
house vinaigrette
Salt
to taste
  • Toss the shaved fennel in the vinaigrette and a little salt
4
fennel seedlings
12
x sea aster leaves
12
x sea purslane leaves
4
slices coppa
  • Pipe the egg yolk onto the plate and top with a little Maldon salt.
  • Carve the fish in half and arrange both pieces on the plate.
  • Garnish with the coppa, tossed fennel, fennel seedlines, and sea herbs.
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  • Samsung
  • Bake Space
  • Castello Cheese
  • Zwilling J.A. Henckels
  • Postmates

Reservations

Reservations open on October 30.