Recipes Straight from Jean-Georges' Kitchen


The culinary giant was in his namesake restaurant in Shanghai to introduce the new Spring menu. He not only made us lunch, he also shared some recipes from his new menu. The crusted parmesan chicken dish, I’ve improvised with my mother’s recipe.

Starters: (this dish was my favourite, a taste grenade that made everything else after pale in comparison)

Bacon wrapped shrimp with avocado and passion fruit-honey mustard


16 medium/large shrimps, peeled and deveined
8 slices of smoked bacon (they smoke and cure it in-house, but laymen might have to make do with what you buy at the butcher’s or supermarket)
salt/pepper as needed to season/to taste
Thyme leaves

Wrap the shrimp with the bacon and season lightly with salt and pepper.
Press a few thyme leaves on each side, cook it in a hot teflon pan witha little oil until the bacon is crispy and shrimp is cooked.

Passion fruit syrup:
1 cup of frozen passion fruit puree
1/2 ea red bird chili
3 tablespoons of hot mustard powder
3 tablespoons of water
1/2 teaspoon of salt

combine the 1st set of ingredients in a small pot and reduce until it turns syrupy. Strain it and let it cool to room temp. While the passion fruit is reducing, mix the second set together until it’s smooth.

When the passion fruit is reayd, mix with the mustard mix until smooth.

For cumin honey:
1/2 c honey
1/2 teaspoon cumin seeds, toasted

combine and reduce by 1/2. Strain and let it cool to room temp.

1 ripe avocado cut into 1/4s, peeled and fanned, seasoned with salt and 8 cilantro leaves. place avocado in the centre of the plate and arrange the shrimp on top. Drizzle equal parts of the passion fruit syrup and the honey around and garnish with cilantro leaves.

Serves 4.

Serves 4.

Main course: Parmesan crusted organic chicken, asparagus, basil and lemon butter

4 ea organic breast deboned, skin removed
salt/ground pepper

4 tablespoons flour
1 ea egg white whipped foamy
1 c cheese mix (lots and lots of parmesan)
olive oil, as needed
[improvised]: plain crackers, founded into fine bits. You can use 苏打饼。

Season the chicken with salt and pepper and dust 1 side into the egg whites then press it into the cheese mix.

Place the other side into the egg whites and coat it with biscuit crumbs

place the chicken cheese side down into the large teflon pan with olive oil and flip to the other side for another few minutes, then place the plan into a 190 degrees oven to cook until the crust is golden brown and chicken is cooked.

Cheese mix:
1/4 c flour
1/2 c grated parmesan
3 tablespoons of parmesan shards (with peeler) cut into 1/4 silvers
1 tablespoon of salt

Lemon butter:
1/2 c water
1/8 c fresh lemong juice
1 teaspoon of salt
1/2 ea green thai chili minced
1/4 pound soft butter

combine all ina medium pot and bring to a simmer. Reduce until the sauce lightly coats the back of the spoon.

To serve:
20 stalks of asparagus, bottom 1/3 removed and peeled
1/2 c of basil leaves sliced 1/2 ” wide
black pepper.

Cook asparagus in boiling salted water until tender and drain well. Arrange them on the plate and stir basil into the sauce until just wilted then spoon it onto the asparagus. Place chicken on asparagus and finish with a little black pepper, ready to serve.

Serves 4.

Chocolate lava cake that looked way easier than it is to make, there was no recipe for this, so I’ll just be really brief about it without exact measurements.

1/2 butter
1/2 chocolate 60% valrhona
room temperature egg yolks whisked with sugar

Directions: coat the pan with whipped butter and a sprinkle of flour. Pour the mixture in and pop it into the oven.

We ended up getting served a lovely dessert with curry ice cream, the latter I didn’t really take to.

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