From the Piano Chef’s Program Cuisine Breakfast

Eiffel's Tower 

 Beetroot Pancakes with Kale Tapenade Spread, Cold Smoked Salmon, Meringue with Herbal Croutons, Egg Yolks and Cheese, Beetroot Sabayon

There is program music intended to evoke images or convey the impression of events.

From the Piano Chef, we have decided to release a series of creative breakfast meals called program cuisine, a genre of nouvelle cuisine by using a programmatic name for such created dish, intended to evoke images or convey an impression of such meal.

As a hardworking chef, I really think breakfast is the most important meal of the day.  Eiffel’s Tower is a fine dining breakfast meal, it’s not a lazy chef’s breakfast meal. It comprises almost all the necessary ingredients of a big breakfast or continental breakfast components in it but constructed in a refined way that required a chef’s good hands dexterity.

From the Piano Chef, we also create breakfast recipe that doesn't look too childish for adults or too elegant for children, everybody eyeing for it, everyone keen to try the components in it, it is always fresh, nutritious, healthy and delicious!

We are looking forwards chefs from all over the world to practice this 5-stars program cuisine breakfast meals!

Eiffel’s Tower

Ingredients (1 portion):

1 large Egg, separated, whisk egg white until firm, meringue

1 pinch Salt, meringue

3g Icing powder, meringue

2 tbsp Herbal croutons

1tbsp Meat filling or cold smoked salmon

2 drops Lemon juice

2 tbsp Cheese

A piece of starch either bread, pancake, hash brown or rice, spread or mixed with garlic butter or herbal butter

Method:

1.       Prepare starch, cut into three pieces with the ring, prepare croutons, herbal or vegetable spread, meat or salmon, set aside

2.       Whisk the egg white until firm, then add lemon juice, a pinch of salt and icing powder, continue to whisk until very firm

3.       In a greased ring mould, place a piece of starch on the lowest, spread the filling, place the minced meat or salmon on top, repeat. On top of the third piece of starch, after spread the filling, spread the meringue, add croutons, press. Make an indent space to place yolk in the center securely, finally place the egg yolk on, cover with cheese

4.       Release the ring mould, place the quirky egg into a salamander, gratinize.

5.       Serve it with a sauce of your choice

From the Piano Chef’s Tomato Sauce

Ingredients (4 portions):

6 large Roma tomato, skinless and deseed, chop

1 tbsp Tomato paste

2 small pickle onion

1 tsp Tapenade

¼ Jalapeno chili

1 Grilled black garlic

2 tbsp toasted pine nuts

8 Basil leaves

5g Coriander

3g Tarragon

2 tsp Balsamic

½ tsp Dijon mustard

2 tbsp Extra virgin oil

1 tbsp White wine

½ tsp Tapioca starch, mix with a little water

TT Salt, pepper, and sugar

Method:

1.      Sweat onion with olive oil, then add black garlic, continue to sweat, add tomato paste, deglaze with wine, add fresh tomato, simmer for 20 minutes

2.      Mix in all ingredients to tomato sauce, check seasoning

3.      Blend in a blender until puree

4.      Boil once to reach food safety temperature.

From the Piano Chef’s Vegetable Spread

Ingredients:

1.      50g Green vegetable of your choice (Can use mushroom or mix of mushroom)

2.      2 tsp tapenade

3.      ½ clove garlic

4.      ½ tbsp onion

5.      3g Parsley leaves

6.      A pinch of fermented chili flake

7.      3 drops of lemon

8.      1 tbsp Walnut or pine nut

9.      TT, sugar, salt and pepper

10.  2 tablespoons extra virgin oil or butter

Method:

1.      Stir-fry the ingredients

2.      Blitz the ingredients until puree