• Saturday, November 28, 2020

Juni Restaurant New York City

Juni Spring Menu
May 21, 2014

Trendy neighborhood plus award-winning chef plus chic hotel are a winning trio, if you ask us. And Juni, the newest restaurant by Chef Shaun Hergatt in New York’s NoMad district (in the Chandler Hotel) is a damn good example. In celebration of spring, we bring you three recipes that reflect the shorthand style of the 2-Michelin-star and world-renowned chef. For the well-experienced home cook they offer valuable insights and challenging nuisances necessary to create both food and a work of art. So go on. Make us proud.

Asparagus with Ice Cream


2 ea large green asparagus tips
10 g green asparagus purée
10 g green asparagus ice cream
5 g sable Breton powder
2 ea quail eggs, halves
5 g hon shimeji
5 g garbanzo beans
5 g green asparagus, sliced
5 ea sylvetta arugula
5 ea arugula flowers
1 ea upland dress with stalk
white balsamic vinaigrette


Green asparagus puree
200 g green asparagus
100 g spinach
xanthan gum


Green asparagus ice cream
240 g asparagus purée, mix together
180 g water
100 g water
79 g milk powder
33 g glucose
33 g trimoline


Sable Breton
250 g sugar
320 g yolks
640 g soft butter
900 g all-purpose flour
40 g baking powder
20 g fleur de sel


White balsamic vinaigrette
1000 g EVOO
500 g white balsamic


Green asparagus puree
Blanch green asparagus and spinach in salted boiling water. Shock in an ice bath. Blend in vita prep until smooth. Add xanthan gum. Strain through a fine tamis. Vacuum-pack to remove all air bubbles. Season to order.

Green asparagus ice cream
Mix 100g water, milk powder, glucose and trimoline and heat up until dissolved (but do not boil). Cool down and mix with asparagus purée. Freeze in paco jet can and spin when needed.

Sable Breton
In Kitchen Aid (using a whisk), whip sugar and yolks on high speed until pale and ribbon. Add soft butter. Change to a paddle. Add dry ingredients. Mix until well-incorporated. Dough will be soft. Roll out onto sheet pan. Cover with parchment. Wrap and freeze. Bake at 300ºF until the dough is golden brown and dry

Quail egg
Boil the egg for 2 minutes and 25 seconds, rolling boil. Shock in an ice bath.

White balsamic vinaigrette
Mix EVOO and white balsamic vinegar. Season with salt.

Black Bass


75 g black bass filet
3 ea pea clusters
10 g tapioca pearls
20 g white balsamic/ EVOO sauce
10 g fromage blanc espuma
15 g baby fennel
3 ea crystal lettuce
3 ea pea leafs
5 ea baby lettuce leafs
3 ea rennel fronds


Pea clusters
500 g water
6 g agar-agar
split peas


White balsamic/EVOO sauce
300 g chicken stock
100 g cream
30 g crème fraîche
30 g butter
60 g lemon juice
1000 g white balsamic vinegar


Fromage blanc espuma
250 g butter
250 g goat cheese
100 g Fage yogurt
40 g fromage blanc
10 g glucose
100 g water
1 g agar
0.4 g xanthan
1 ea egg
1 ea egg yolk


Bass filet
Cut the fish in 75 g portions. Season with salt. Generously cover with EVOO. Place skin side down on a parchment paper. Cook for 4 minutes in the oven at 325ºF.

Pea clusters
Bring water to a boil. Bloom agar in the water. Mix peas and gelée. Place little clusters of peas on acetate sheets. Drizzle the clusters with gelée to seal the outside.

White balsamic/EVOO sauce
Reduce chicken stock by 75%. Add cream. Reduce by half. Add butter and crème fraîche. Finish with lemon juice. Reduce white balsamic vinegar by 60%. Add both liquids together. Finish the sauce with 1/10 of beurre monté.

Fromage blanc espuma
Melt butter, goat cheese, yogurt, fromage blanc and glucose. Bring water to a boil. Bloom the agar in the boiling water for 20 minutes. Mix both liquids. Mix in xanthan, egg and egg yolk. Pass through a fine chinois. Charge in a siphon gun twice.

Scallop Carpaccio


20 g U10 scallop carpaccio
3 ea daikon sheets
10 g OJ almond dressing
5 g almond dust
chive oil
5 ea radish blooms
5 ea breakfast radish slices
3 ea citrus coriander
3 ea green almonds
white balsamic vinaigrette


Orange-almond dressing
1000 g orange juice
125 g grapeseed oil
50 g hazelnut oil
30 g lemon juice


Chive Oil
125 ml grapeseed oil
200 g chives
50 g spinach


White balsamic vinaigrette
1000 g EVOO
500 g white balsamic


Daikon sheets
Slice the daikon, on the slicer, #-0.5. Dress with white balsamic vinaigrette.

Orange-almond dressing
Reduce the orange juice quickly. When reduced by 80%, cool down in an ice bath. With an immersion blender add the oils gently. Season with lemon juice, salt and pepper. Strain through a fine chinois.

Almond dust
Toast peeled almonds for 6 minutes at 375ºF. Cool down. Grate on a microplane. Store dry.

Chive oil
Blanch chives and spinach in salted boiling water. Shock in an ice bath. Remove from ice water and squeeze out all excess water. Place in a vita prep with oil and blend on high. Strain through coffee filter and fine chinois. Place oil in squeeze bottle and reserve until needed.

White balsamic vinaigrette
Mix EVOO and white balsamic vinegar. Season with salt.

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