Glenmere Supper Room in the Hudson ValleyA Glenmere Feast
One of this season’s best new French restaurants isn’t in Manhattan. Or the Hamptons. It’s in the Hudson Valley, at the Glenmere. The arrival of Chef Geoffroy Deconinck has put Glenmere on the culinary map, with a French tasting menu that rivals the finest in Paris. Our Galavante menu is courtesy of Chef Deconinck, who shares his recipes so you can recreate a taste of the Glenmere at home – and ensure immediate responses to your dinner party invites.
Mix the red wine and port together. Bring to a boil, cook half of the apples in until soft and blend. Sauté the rest of the apples and deglaze with the Riesling. Cook until tender and puréed. Sear the foie and deglaze with cider vinegar and duck jus. Plate the foie and top it with the micro salad.
Cook the white cauliflower in the heavy cream and purée. Sauté the heirloom cauliflower florets. Sear the sea scallops and deglaze the pan with blood orange juice. Add the capers and segments in the pan and heat them up. Plate the cauliflower purée and alternate cauliflowers, scallops, and citrus segments.
Blanch the broccoli florets and purée with the heavy cream until smooth. Sear the rutabaga and cook the radishes (sweat in foamy butter and cover with chicken stock or water). Sear the monkfish and finish with fresh butter and aromatics (thyme sprigs and crushed garlic). Sear the fleischnacka and deglaze with the meat jus and vinegar. Plate the purée, top with the fish, and alternate the pasta and vegetables. Sauce with the chicken jus.
Cover the lentils with water and bring to simmer. Cook until al dente and season with salt and pepper. Cook the whole endive in lemon water. Slice in half and sear both sides. Sauté the vegetables and add to the lentils. Cut the peaches in large dices and cook them with a tablespoon of sugar and the juice of one lemon. Sear and cook the breasts on the scored skins until desired temperature. Plate the duck on the lentils and alternate the rest of the garnish. If available, top the duck with upland cress.
Reduce wine and port by half. Mince the cabbage and onion. Sweat the onion and cabbage in duck fat or butter. Deglaze with orange juice and add the sachet. Cook for 5 minutes. Season with sugar, salt, and pepper. Add the wine/port reduction and the stock. Bring to a boil, simmer, and cover. Cook in the oven (at 300˚F) until tender (about 1 hour). Sear the meat and cook to desired temperature. Plate by alternating the different garnish. Add the chives to the braised cabbage.