The menu for Mourad Lahlou’s competition dinner.
Artichoke hearts are sautéed for the fifth course.
Lahlou’s fifth course—lamb with artichoke, chanterelle mushrooms, and fermented pepper—had a sculptural presentation.
For each course, the judges awarded points based on eight criteria: presentation, flavor, balance, execution, originality, concept, wine-friendliness, and overall appeal.
The stage is set for Lahlou’s competition dinner at a stunning estate in the Hollywood hills. For a tour of the home, click here
The home’s garage was converted into a professional kitchen for the night. Here, Lahlou plates one of a flurry of canapés.
Master chef Michael Mina, who nominated Mourad Lahlou for best up-and-coming chef, visits Lahlou in the kitchen.
Lahlou substituted these crispy sweetbreads in a canapé when he could not locate cod milt.
Dom Pérignon, a sponsor of the Robb Report Culinary Masters Competition, poured a different vintage at each event.
One of the extravagant canapés: pressed chicken with caviar, avocado, cucumber, and jasmine, sprinkled with gold leaf.
A sublime bite: Hokkaido uni with sea grapes and seawater.
First course: Foie terrine with berbere, quince relish, jalapeño, balsamic, and briocheWine pairing: WindRacer 2008 Anderson Valley Chardonnay
Second course: Abalone, beech mushroom, cauliflower, vadouvanWine pairing: Intrada 2011 Napa Valley Sauvignon Blanc
Third course: Risotto, uni, truffle, seaweedWine pairing: Maggy Hawk 2009 Afleet Anderson Valley Pinot Noir
Fourth course: Duck basteeya, verjus crème fraîcheWine pairing: Maggy Hawk 2009 Jolie Anderson Valley Pinot Noir
Fifth course: Lamb, artichoke, chanterelle mushroom, fermented pepperWine pairing: Cardinale 2007 Napa Valley Cabernet Sauvignon
Dessert: Chocolate, ginger, pumpkin, ashWine pairing: Dom Pérignon Rosé 2000