Joël
Atlanta, GA |
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| Wild Patrician
Salmon Sashimi, Sushi Rice, Dijon Mustard Ice Cream
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Sashimi
is traditionally served neat on a flat plate, but there’s
nothing traditional about the salmon sashimi at Joël.
While the flavor profile of raw fish, rice, and nasal
piquancy is maintained, Antunes approaches it with a French
sensibility, replacing the traditional wasabi paste with
a savory Dijon ice cream. To match his novel take on sashimi,
Antunes plates the dish in an elegant square bowl. Visually,
the dish still references Japanese design and tradition,
but with a very modern edge.
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| Chef Joël Antunes |
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Joël
Atlanta, GA |
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| Sautéed
Snails Antiboise, Capers Cappelletti, Nicoise Olives
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| It’s
still difficult for a French chef to serve snails in
his restaurant without alluding to the era of snail
tongs, impossibly tiny forks and parsley-butter sauce.
But Antunes skips the traditional sauce, takes the snails
out of their shells, and gives them thoroughly modern
flavor pairings like grapes, olives and capers. The
unconventional dish is tangy, sweet and full of contrasting
textures. A traditional escargot plate would feel outdated
for this sort of preparation so Antunes chooses an elliptical,
wide-brimmed bowl that feels as modern as the dish.
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| Chef Joël Antunes |
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Joël
Atlanta, GA |
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| Sautéed
Rouget, Shrimp Ravioli, Red Pepper, Piperade Sauce
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| The
Rouget is sauced with the classic Piperade of peppers,
tomatoes and garlic often paired with baked fish in
Basque cuisine where it’s presented in its cooking
dish straight from the oven. Antunes plates the Rouget
in an elegant, ceramic plate that mirrors the design
of an old casserole dish and keeps things clean with
an over-sized plate underneath. The result is charming,
rustic and stylish.
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| Chef Joël Antunes |
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Joël
Atlanta, GA |
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| Napoleon
with Praline Cream
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The Napoleon,
a classic French pastry structure, is neatly built but
elongated into an ultra-long and thin dessert whose crisp
layers break with the tap of a spoon. To do the clean
form justice, and show off the precise, detailed piping
of each layer, Fenouel doesn’t crowd the sides of
the dessert, spacing the Napoleon out on a large, square
plate.
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| Pastry Chef Edward Fenouel |
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