When the editors of Edible Aloha set out for dinner in Honolulu, one of their first stops is Chef Mavro Restaurant.
Right now, enjoy Chef Mavro's passion for Truffles, below is the amazing menu we experienced.
George Mavrothalassitis is chef/proprietor of Chef Mavro, Honolulu’s fine dining, top-rated restaurant and holds the prestigious James Beard award, considered the “Oscars” of the culinary world. He is a founding member of Hawaii Regional Cuisine and was recognized by Wine Spectator as one of the eleven most important French chefs working in America in the company of Alain Ducasse, Daniel Boulud, Joel Robuchon, and others.
Below you can see the treasure box of Truffles, on the top right is Chef Mavro showing how he prepares eggs with truffles for the “Egg – Truffle Osmose”, bottom is Chef Mavro with is beautiful wife Donna. You can tell the ambiance of this restaurant by looking at their smiles.
Chef Mavro born on the port in Marseilles, the capital of sunny Provence, surrounded by the passionate calls of fishmongers and the farm-fresh flavors of southern France. His award-winning contemporary Hawaii Regional Cuisine is also rooted in training with numerous masters of contemporary French cuisine and his experience as owner of a gourmet restaurant in Marseilles and Restaurant La Presqu’ile in Cassis, France.
“Sometimes buying local means the cost is higher and sometimes it takes more time but the reward is huge. Local farmers succeed and my guests enjoy fresh, regional ingredients and a dining experience they could have only in Hawaii,” explains Mavrothalassitis.
Mavro continues as an advisor to Hawaii culinary programs. He provides frequent advanced workshops for Hawaii culinary students, serves on the executive board of the non-profit Hawaii Culinary Education Foundation, and always finds time to meet personally with young chefs seeking his guidance. In 2009 he created and now continues “Restaurant Reality,” a free two-day intensive program for Hawaii culinary students that includes hands-on training in his kitchen combined with farm tours, a briefing on Five Diamond service, and a Grand Tasting dining experience. His charitable activities are focused on the arts with a special dedication to Hawaii Public Radio.
The Truffle Menu the night we were there:
Amuse Bouche : Yuzu marinated nairagi, Hanapepe salt (from Kauai), anise leaves.
Next: “Egg – Truffle Osmose” : From Peterson's upland farm, truffle “osmose”, potato mousseline, chervil, serrano ham ribbons. This was paired with: Domaine William Fevre, 2011 Chablis Premier Cru “Vaillons”
This dish is probably one of the most extraordinary dishes we all had ever experienced, I wanted to take a jar of it home.
Foie Gras – Balsamic Vinegar: Sauteed Hudson Valley foie gras, poached Black Mission fig, braised Savoy cabbage, balsamic glaze, Portuguese sweet bread cruton. Paired with: Domaine De L'Alliance, 2010 Sauternes This was a Truffle lovers dream come true.
Lobster – Espelette : Lemongrass accented roasted lobster a' la coque fricassee of island avacado, Kahuku sweet corn chipolata, crustacean sphere, lobster jus. Paired with: Breggo Cellars, 2012 Pinot Gris, Anderson Valley.
Duck – Star Anise : Free range duckling from Grimaud Farm in double cooking, fried Bhutanese rice, black garlic, duck leg beacon, baby carrots, haricot verts, braised fennel, star anise duck jus. Parred with: Chateau Boutisse, 2009 Saint Emillion Grand Cru
Feta Cheese – Quince : Hawaii Island seared feta cheese layered with country bread tuiles, salad of pickled quince, sea asparagus, green pepercorn, li hing mui, rare Hawaiian organic white honey. Paired with: Chateau De Montifaud, Pineau De Charentes “Jeune Blanc”
Pre-Dessert : Honeydew melon in Champagne gelee, fresh mint. Unreal refreshing.
Dessert: Chocolate – Black Sesame : Waialua chocolate cremeux, black sesame seed, caramelized rice, orange meringue, hazelnut dragees, butterscotch crisp & sauce. Paired with: Taylor Fladgate, 10 year Tawney Port.
An extraordinary meal, a must if your visiting Honolulu, make it a regular affair if you live in Hawaii.
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