Five Michelin Stars At Home

I have resigned to the fact that I won’t be making it into French Laundry any time soon. I probably won’t go to Lazy Bear Dinner party either but, I did review that and other Michellin Starred restaurant menus and I have decided I can make this at home !

If you are wondering about the fine china and tablecloths well I’ve inherited or garnered quite the collection from my storage unit to facilitate any dishes. My mother loved a good tablecloth and while it’s not the holiday season the Christmas scene is easily covered by a exotic floral arrangement. As far as finding an server or someone to sit me down at my dinning table there’s several task rabbit or gig workers on Craigslist that for the same cost of the meal can substitute for the fancier ones at some restaurants.

Now, the menu as it is almost every $300 priced menu starts with a Bellini and caviar or oysters. I abject to eating oysters since they are basically alive the minutes you are digesting them so it’s going to be caviar and champagne both easily obtained by Harry and David or Whole Foods. 

Next haricots and greens an private chef taught me how to make an avocado rose and I can pick up variety of spring carrots to be shaved and decorate with the tiniest tomatoes you’ve ever seen. Yes, a drizzle of my own properitary blend of olive oil and red wine vinegar to decorate the plate. 

Now, I’m not a gauspacho soup fan but a cream of jalapeno soup topped with fried shallots and zucchini spirals sounds gourmet and again topped with a dash of avocado oil and white wine vinegar blend.

Now, a palate cleanser is nothing but an dollap of whipped coconut and pineapple ice cream with Pink Himalayan salt sprinkled on top.


My protein choices are venison, buffalo, or rabbit. I decided on Rabbit as it was available on instacart. I think the leg will be braised in Pinot Noir from Paso Robles and then flash grilled on the pan sprinkle with garlic salt and red pepper flakes. This is served with fried artichokes hearts in wild rice.

The secondi plate is a demiglace on a salmon crudite over balsamic vinegar glazed spinach leaves.


There’s a cheese course with brie, blue and hard cheddar cheese with a plum fig jelly. My first dessert is frozen coffee sorbet with white chocolate infused with air topping.  

The final dish is a chocolate chip brownie cake infused with vanilla bean and topped with chocolate covered almonds and macadamia nuts.

The wine is simple from sparkling to pinot noir. All in all I should probably have the finished production of a meal done by say June? Fortunately, Williams Sonoma has a whole rabbit for me to have shipped. Right now, I have sourced the brownie cake which was delicious to try. I know I can find the pineapple coconut at Marianne's