• Wednesday, September 30, 2020

Jean-Georges Recipes

It’s Always Better Served On the Rocks
May 30, 2012

Recipes contributed by Jean-Georges and his team at On the Rocks at Eden Rock, St. Barth’s.

Introduction by Christine Drinan, Founder and Editor-in-Chief

One of the best evenings I had in St. Barth’s was the time I spent at Eden Rock, and my dinner at Jean Georges’ On the Rocks.  The vibe of the restaurant is an effortlessly cool St. Barth’s chic, where they had a DJ from Paris spinning music in the background.  I love restaurants that don’t take themselves so seriously, while delivering a culinary experience for their guests. 

I had a chance to share aperitvo hour with the owners of Eden Rock, David and Jane Matthews, which meant a few bottles of champers, beautiful appetizers and easy conversation.  I still think of that crispy rice sushi topped with an assortment of avocado, salmon and tuna.  Our time spent with David and Jane was a highlight of our trip.

Jean-Georges and the Eden Rock team generously contributed today’s recipes for our Cooling Your Jets, inspired by St. Barth’s.  I don’t think I’ll be able to match the ginger fried rice preparation, but I’m going to spend the summer trying. 

Kumquat Mojito


3 kumquats, halved
6 mint leaves
1oz. calamansi concentrate, thawed
1 ½ oz. Havana Club light rum
lime wedge
splash of soda


Aperitvo hour is an institution, no matter where you travel around the world.  Eden Rock’s version of the mojito has the perfect refreshing tart of calamansi juice without being overly sugary like a traditional mojito.  It’s an easy recipe for even a novice mixologist.

In a highball glass, muddle kumquat, mint, and calamansi.  Fill with ice and add rum.  Pour into shaker, shake, then pour back in glass.  Squeeze in juice from lime wedge then drop in drink. Add a splash of soda and straw.

Assorted Sashimi, Chipotle Mayonnaise and Crispy Rice



Chipotle Mayonnaise

100g     egg yolk
40g       red wine vinegar
80g       orange juice
120g     lime juice
200g     chipotle in adobo
23g       salt
1100g   grape seed oil
170g     olive oil



740g    Nishiki sushi rice
740g    Nishiki sushi rice
1200g  cold water
160g     mirin
70g       rice vinegar
15g       konbu
30g       salt1200g  cold water


Soy Honey

1140g   light soy
1332g   honey
476g     sherry vinegar                                  
212g     rice vinegar    


To Serve

3pcs    rice rectangles
75g      hamachi, sliced like sashimi and shingled into 25 g portions
5g        scallion whites, thinly sliced on slight bias
15g      chipotle mayonnaise
5g        honey soy
mint and cilantro, finely chiffonaded
fleur de sel


Hors d’oeuvres are served poolside in the Hamptons, or wherever you spend your summers, but this flavor-packed dish separates the recreational cooks from the true gourmets. 

Chipotle Mayonnaise
Combine all ingredients except oils in Robot Coupe, and process until smooth.  Slowly stream in oils.

Combine all ingredients in a rice cooker.  Stir well every 8 minutes until rice is cooked. Turn off cooker, leave covered, and let cool for 15 minutes.  Press into a plastic wrap-lined container to achieve a 2.5 cm.-thick brick. Once cool, cut into 4 cm. x 2.5 cm. rectangles.

Soy Honey
Bring all ingredients to a boil, and let cool.           

To Serve
Deep fry rice rectangles until just crispy, then immediately transfer to paper towels and season with salt.  In a small bowl, combine chipotle mayonnaise and scallions.  Top each rectangle with 10 g of chipotle mayonnaise mix, then drape with hamachi.  Transfer to square plate and drizzle with honey soy.  Place a small pinch of mint-cilantro mix on each piece, then finish with fleur de sel. 

Seared Gulf Shrimp, Butternut Squash, Ginger and Basil



Spice Mix

5 tablespoons star anise, ground fine
1 tablespoon chili flakes, ground fine


Baked Butternut

1 large butternut squash
2 tablespoons butter
salt and white pepper


Ginger Butternut Puree

14 oz. roasted butternut flesh
7 oz. ginger syrup
2 teaspoons salt


Ginger Syrup

1 cup lemon juice
1 cup sugar
1 cup densely packed ginger, peeled and grated
1 Thai chili, split


Pumpkin Seeds

1 cup pumpkin seeds
1 tablespoon olive oil
½ teaspoon salt


To Serve

5 ea. 16/20 shrimp, peeled and deveined
micro Thai Basil


Only Jean-Georges can perfectly fuse an Asian-inspired dish with French sensibility.  The ginger- butternut purée can be used for your other creations as well. 

Spice Mix

Mix and reserve.

Baked Butternut

Split butternut in half and remove the seeds. Season liberally with salt and white pepper, and dot generously with butter. Reassemble and wrap in foil, then bake in oven at 400°F until completely tender. When cool, scoop out flesh.

Ginger Butternut Puree: serves 16

Purée until smooth. Warm as needed.

Ginger Syrup

Combine sugar, lemon, and chili and bring to boil. Squeeze in juice from ginger, then throw in the pulp. Mix well, let cool at room temp, and strain through a chinois.

Pumpkin Seeds

Combine and toss well. Spread onto a sheet tray lined with parchment and bake at 325°F until golden. Reserve. 

To Serve

Season shrimp with spice mix and sauté. Line the bottom of large bowl with the butternut jus, and arrange the shrimp around. Heat a little butter until foamy, add 2 teaspoons of pumpkin seeds, and re-toast until foamy. Top with the pumpkin seeds, then drizzle with the butter. Garnish with micro Thai basil.

Ginger Fried Rice



Leek Mixture

1000g  chicken fat

2000g  leeks

220g    ginger

80g      kosher salt

Fried Ginger Garlic Mix

ginger, minced

garlic, minced

grape seed oil           

To Serve

28g     chicken fat

95g     leek mixture 

210 g day old rice
1pc     large egg
10g     ginger garlic mix

sesame oil, 1 part

light soy, 2 parts


Leek Mixture

Cook together until leeks are soft but not colored. Reserve until needed.

Fried Ginger Garlic Mix

Fry separately in the oil until golden, then drain and spread onto paper towels to cool.  Mix every 300 g fried ginger with 100 g fried garlic.

To Serve

Heat a small iron skillet until smoking and drizzle with grape seed oil.   Crack an egg into the pan and spread the egg white.  Sprinkle the fried ginger garlic mix liberally into the egg whites and let set in a salamader.  Stir-fry chicken fat, leeks, and rice in a wok, while pressing the rice with the ladle against  the side, constantly moving it until very hot. Place in center of plate and drizzle soy and sesame oil around.  Place the egg on top of the rice.

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