Atlas Cookbook

THE COOK'S BOOK

Recipes from Michelin Chef FREDDY MONEY

Atlas, The Cook's Book by Freddy Money

Written by Daniela Cintron

Photography by Tomas Espinoza, Vanessa Boy and Daniela Cintron

A Tavistock Restaurant Collection

Copyright © 2025 by Atlas and Freddy Money. All rights reserved. No part of this book may be reproduced or used in any form whatsoever without the express written permission of the publisher except brief excerpts for the purpose of review.

Cover and Interior Design by Signature Creative

First printing, 2025

Images: Beets and goats cheese

About

Introduction

This Cook's Book honors all those connections and the collective effort it takes to create something truly special.

As Atlas approaches its tenth year, I’ve reflected on the journey—the innovation, the hard work, and the incredible people who have brought this restaurant to life. The Atlas Cookbook is a celebration of all of that. It’s more than just a collection of recipes; it’s a story of creativity, precision, collaboration, perseverance and fierce devotion. Over the years, we’ve crafted extraordinary dishes, fostered partnerships with outstanding suppliers, and built a culture that embodies care and excellence. This book captures those moments and the people behind them.

Since 2020, we’ve worked with talented Atlantabased photographer Tomas Espinoza to document our creations. His state-of-the-art images highlight the artistry of our food, while black-and-white photos— taken by Daniela Cintron, who also wrote and edited this book, and Vanessa Boy, our social media expert—reveal the grit and passion of what happens behind the scenes. Together, these photos illustrate the rhythm of our kitchen: the meticulous mise en place and the elegance of service.

To be able to tie it all together, I knew that storytelling was going to be important. In 2022, I met Daniela Cintron through her work at the Atlanta Convention & Visitors Bureau and Los Angeles Times, and we have become friends over the last couple of years. She had a particular interest and respect for what goes on in our kitchen and the people who make it up, so it was an organic decision to have her jump on board to help make this book come to life.

This project is deeply personal to me. It’s a testament to everyone who has touched Atlas in some way—our team, guests, suppliers and even our families. Their stories and contributions are woven into every page, from Raymond Hook’s exceptional cheeses to the lasting impact of our former pastry chef, Eric Snow. This cookbook honors all those connections and the collective effort it takes to create something truly special.

For me, this isn’t just a look back—it’s a way to pause, reflect, and set the stage for what comes next. As we look toward a new chapter in 2025, I’m proud to share this book with you. I hope it inspires you to see food as something to savor and a story of people, passion, and possibility.

Welcome to The Atlas Cookbook.

Chef Freddy Money

Chef Freddy Money

OG Snack 2024

Foreword by Chef Jocelyn Herland

Without beautiful ingredients, there is no great kitchen.

This book makes me very happy because it exemplifies a culinary journey of dedication, persistence and excellence.

We met in London at the Dorchester Hotel when Freddy Money was a young sous chef in charge of The Grill, and I was the executive chef of Alain Ducasse at The Dorchester, a three-star Michelin restaurant.

His open-mindedness, curiosity and dynamism made me want to integrate him into my team as a sous-chef. He has a great workforce, an understanding of his colleagues, and a natural kindness, which, for me, are the marks of a great leader in our hospitality business.

Freddy’s personal story may seem atypical compared to others. But it is, above all, a story of passion and love for the profession of cooking.

His cuisine results from his technical expertise, matched only by his intimate understanding of international culinary products and traditions. He is focused on the harmony of tastes and textures with the precision and aesthetics of plating. In short, a kitchen of high inspiration. Freddy is as endearing as his cuisine, influenced by all his years with me. I retain an effective

and elegant straight style. It is a force of concentration and precision. I hope this book lets you know him better and makes you want to taste his cuisine.

When you taste for the first time the cuisine of a great artist, you immediately say, “I had no idea that this could exist.” It is through the gaze that the culinary experience begins, first with a place, then with the faces, staging, tables, and menu. Then, there is the search for the executive chef in the building and his team, from the strategic choice of positions in different sections given to profiles that balance well to the sourcing of high-quality products. Without beautiful ingredients, there is no great kitchen. Following these points, Freddy refined his art.

Freddy is a source of pride for me to know that such a young leader has been able to improve the few principles and teachings I have shared with him and that he became this great leader in a country so beautiful as the United States.

Jocelyn Herland Executive Chef Hôtel Plaza Athénée Paris

Images: Coconut and lime, rum granita and bitter chocolate

Foreword by Andrew Wilson

Atlas was one of a handful of restaurants blazing a path.

The Greek myth of Atlas Telamon, "enduring Atlas,” might be an apt descriptor for the restaurant by the same name, celebrating its tenth year of elevating the culinary scene of Atlanta and the Southeast region of the USA. Unlike the mythological Atlas, the restaurant is far from condemned to its role. Rather, under the leadership of Chef Freddy Money, it willingly embraces the challenge of pushing the culinary envelope and enlightening our palates.

In the two and half decades I have lived and dined in Atlanta, I have witnessed the ebb and flow of fine dining. When I arrived, there were some outstanding restaurants: Seegers, Joël Brasserie, Restaurant Eugene, Bacchanalia, The Dining Room at the Ritz, Nikolai’s Roof, and City Grill, to name but a few. However, the Global Financial Crisis (GFC) beginning in 2007 contributed to a significant change in dining habits and ultimately led to the closure of many fine dining establishments, and the “white tablecloth” experience was gradually replaced with a more casual dining experience. Atlantans, famous for their dining out frequency, adjusted their habits (and their expenditure) and drove a renaissance in casual fine dining, eschewing sommeliers, celebrity chefs and immaculate table service for busboys with jugs of iced water and plates heaped with good enough food. Of course, there were some exceptions. Ann Quatrano and Linton Hopkins prevailed throughout the crisis with their tasting menus, elegant table service and knowledgeable sommeliers. Still, the market had shifted, and those seeking a fine dining experience were in the minority.

In 2009, hot on the heels of the GFC, Paces 88 opened its doors at the St Regis Buckhead, the precursor to present-day Atlas. Located across the street from the iconic Seegers that closed two years earlier, I recall dining there and thinking it would still be long before

we saw any new fine dining restaurants take root. While the food was good, you did not leave wowed. Something was lacking, and looking back, I see they were too cautious, trying to accommodate the new casual fine dining audience.

And so Atlanta meandered along, delivering an enjoyable dining out experience, with more emphasis on the experience than the dining, for almost a decade. Yes, there were, of course, some exciting and innovative restaurants. I remember being enthralled by Kevin Gillespie’s Gunshow, an audacious hybrid of innovation. Still, by and large, there was not much choice if you yearned for that gastronomic experience so available in the great cities of the world.

I am not saying that Atlas was the start because when it opened its doors in 2014, it was just the beginning of something big to come. In the years that followed, it was clear that there was an enduring philosophy to excel, both in the kitchen and service. Around the same time, chefs around Atlanta were challenging the status quo and finding their voice, and the tide started to shift. The public became more open to innovation in the kitchen, and I could feel a distinct shift from casual fine to fine; Atlas was one of a handful of restaurants blazing a path. Unsurprisingly, the MICHELIN Guide wanted to cover Atlanta, as it was ready to stand as an upstart among the culinary world's giants. The recognition of Atlas, among others, with a MICHELIN Star validated me as a diner and a food lover. I knew I had been eating and being served well, and the future for me and like-minded consumers was bright.

Andrew Wilson Executive Vice President and Chief Marketing Officer Atlanta Convention & Visitors Bureau

Images:

01 Chefs preparing for service

02 The Choux Box, 2023 project

About Atlas

A bold reimagining of what American dining could be.

When Atlas first opened at the St. Regis Atlanta in the Summer of 2014, its vision was clear: to redefine the notion of a restaurant at a hotel by creating a space distinct from its luxurious host. Consulting chef and restaurateur Gerry Klaskala, known for Aria and Canoe, enthusiastically embraced the challenge, backed by Tavistock Group.

Atlas took over the space where Paces 88 was, a modern nouvelle restaurant that was part of the St. Regis Atlanta. Atlas aimed to deliver a modern country club atmosphere, combining approachable elegance with bold Americana influences. Every detail, from the layout to the menu, was carefully crafted to evoke a sense of timeless sophistication and creativity. Klaskala envisioned Atlas as “fearlessly American,” blending the best of classic and contemporary elements.

Chef Christopher Grossman, a French Laundry veteran who spent time at Klaskala’s Aria, became Atlas’s first chef de cuisine in 2014 as Atlas opened its doors. From the beginning, Grossman set out to work with nearby farms, use local ingredients and have fun in the kitchen creating.

The menu reflected this ethos, offering familiar American dishes elevated with playful, reimagined twists. Seasonal and locally sourced ingredients formed the backbone of a cuisine that balanced comfort with innovation, from lobster thermidor to expertly crafted burgers. Drinks followed suit, featuring clever reinterpretations of classics like the Old Fashioned and Manhattan.

The design of Atlas further reinforced its distinct identity. Emerald green glass, polished brass accents, and walnut finishes lent the space a refined yet inviting charm. A library lounge with a marble fireplace and a private dining room—accessible through the kitchen— offered intimate and unique dining experiences. The patio garden and second lounge provided versatile spaces to enjoy Buckhead’s skyline views and the restaurant’s curated bar program.

From its inception, Atlas was more than a restaurant; it was a bold reimagining of what American dining could be, seamlessly blending history, innovation, and an independent spirit within the context of a world-class hotel.

“Atlas, more than a restaurant.”

Gerry Klaskala

Atlas, a Michelin-starred restaurant in the St. Regis Atlanta, is a sophisticated culinary experience for guests and locals alike. It offers a cultured and inviting venue with an extraordinary collection of 20th-century modern art. The main dining room and Tavern bars are adorned with museum-caliber works, featuring both a rotating installation and mainstay masterpieces by Picasso, Freud, Bacon, Soutine, van Gogh and Chagall. Currently, Atlas features artwork by Léonard Foujita. Bringing a fresh and innovative approach to traditional cooking, Atlas’ Culinary Director, Chef Freddy Money, incorporates American and European influences to create dishes that tell a story and leave a lasting impression. At the center point of the dining experience is a bold and whimsical tasting menu that evolves with the season and highlights local farmers. The multicourse menu delights in its ever-changing offerings. The result illustrates visually stunning dishes that bring an innovative approach to traditional fine dining. An open-concept kitchen sets the stage for Atlas’ culinary artists, showcasing Chef Money’s talented team, from The Line to Pastry, led by Executive Pastry Chef Stephen Huang. General Manager Drew Romanos and Director of Hospitality Julien Gobin set the pace for the dining room.

Images:

The elegant location provides a refined and welcoming atmosphere, beautifully enhanced by an exceptional collection of 20th-century modern art.

About Freddy Money

Food has taken me across the world, and I’m grateful for every moment.

Igrew up in Richmond, southwest London—a town you might recognize from the show Ted Lasso. It’s where my journey with food began, although I didn’t realize it at the time. My mother’s side had deep connections with Spain. My father’s side of the family hails from Cornwall - Southwest England - and our frequent trips there for fishing and family gatherings left me with an early appreciation for fresh, simple ingredients. Food was central to our household—fish and chips on Fridays, Sunday roasts, and the everpresent influence of London’s multicultural food scene. From Indian curries to Spanish summers with my grandmother in Menorca, those experiences sparked my curiosity for travel and passion for flavors.

My career started in a kitchen by chance. I decided against further education and took a job at Kensington Place, a restaurant in London, where I worked under Chef Rowley Leigh. I didn’t know much about the industry then, but the team took me under their wing and taught me the fundamentals of cooking. From there, my journey became global—learning from incredible

chefs and teams in Spain, England, France and beyond. Working in Spain pushed me to think about food as art. Then, back in London, my time at The Dorchester Hotel was pivotal, refining my skills, shaping my philosophy as a chef, and understanding gastronomy.

Now, as a chef, I’m fortunate to lead teams that share my vision, strive for excellence and seek creativity. Atlanta has been an incredible platform for growth and innovation, with a community that appreciates creatives and fine dining. The city’s energy inspires me daily, and I’m proud to contribute to its growing culinary story.

Through The Atlas Cookbook, I hope to share a part of that journey with you—an expression of artistry, culture, and the incredible people and places that have shaped my career. Food has taken me across the world, and I’m grateful for every moment.

Freddy Money

Images:

01 Handmade pasta

02 Truffled brie

How to use the book

As you will notice, the recipes are in grams and Celsius. That’s because I was trained in Europe using this method, and you can’t teach an old dog new tricks. This is how we run our kitchen at Atlas. Grams are more precise, even for liquids.

The recipes will yield generous quantities for four and up, so feel free to scale them and determine your portions. If you asked me, I would invite more people over and have fun.

Use the book to inspire service standards, motivate you to buy the best ingredients and inspire you to plate beautiful food. Remember, hospitality is all about giving. Don't take it too seriously.

Atlas

Pre-Shift

Exploring the art of preparing for service at Atlas.

The heartbeat of a world-class kitchen starts long before the first guest steps through the door. At Atlas, the day begins with a quiet hum that quickly crescendos into a symphony of motion. It's Saturday morning, and though the doors won’t open for another nine hours, the kitchen is already alive

with purpose. Chefs and cooks move with meticulous intent. This is not just about food; it’s about creating an unforgettable experience for every guest who enters—a feat that demands an unwavering commitment to craft, teamwork, and the relentless pursuit of perfection.

As the stoves begin to fire up, different food smells fill the air across the kitchen. The quiet rooms are filled with the sounds of pots and pans.

Chef Amadeus Lixfeld, Sous Chef, arrives and quickly gets to work. He prepares to filet the fresh fish for one of the dishes that will open up the night for many, the Kanpachi Crudo.

It’s 7:59 a.m. on a Saturday. Prep cooks in crisp white chef coats line up in the kitchen. With paper and pen in hand, they are ready for the day. The restaurant doesn’t open for another nine hours, but the kitchen is already buzzing.

Veteran Chef Ryan Heppner kicks off the line-up meeting by giving prep cooks a rundown of what needs to be accomplished. Each cook is in charge of very specific tasks, and they have until 2 p.m. to complete them before the rest of the chefs arrive. Chef Freddy Money, Culinary Director, and Chef de Cuisine, are also present.

Meanwhile, at 11 a.m., Julien Gobin, Director of hospitality, has a line-up meeting with servers and staff from the front of the house who have arrived earlier than the rest to help execute a small private event. “If you want to be the best and offer the best service, you are in the right place,” he tells the team.

It’s 10 a.m., and Chef Adam Hercik and Chef Freddy Money focus on detailed vegetable work for a few hours straight while sipping on iced black coffee and talking logistics for the day.

It’s 1 p.m., and the prep team's final stretch begins. Chef Ryan Heppner calls for another line-up meeting to assess everyone's progress on their deliverables. They are all working against the clock.

It’s 2 p.m., and the kitchen is getting crowded as the second turn of chefs arrives. About 40 chefs and cooks are in the kitchen. Each has a list of tasks to complete. Each moves in a different direction. It is organized chaos as they bump into each other, yet everyone knows where they are going. Amid it all, the Executive Pastry Chef, Steven Huang, teaches a new member of the pastry team how to coat apples that the team will use for one of the desserts.

Chef Freddy Money prepares one of the new dishes on the menu for the night. The small details require meticulous surgeon-like precision to assemble the dish.

Chef Freddy Money and Adam Hercik, Chef de Cuisine, sit in the dining room to see the new dish from the guests’ point of view. They call in Julien Gobin to taste it and give his feedback.

It’s 3:30 p.m., and the team serves Family Meal collaboratively. This is the time when back-of-the-house and front-of-the-house get together to eat before service. Buffet-style, nearly 100 team members gather to enjoy what two assigned chefs have prepared. A big pot of cajun pasta - a chef’s family recipe -, chicken wings, bread and salad are on the menu today.

Cooks, chefs, servers, managers, bartenders and all gather around the same dining room where some of the city’s most influential individuals will later gather to eat. They break bread and connect just minutes before their guests arrive.

At 4 p.m., the entire team gathers in a circle for the final line-up before service. After a recap of what is expected for the night and a rundown of the guests who will be joining for dinner, General Manager Drew Romanos closes up the meeting by reminding his team of their responsibility and ability to create meaningful and memorable experiences for the guests.

It's 4:30 p.m., and everyone is in position. Some of the prep team leaves, and the dinner crew gets ready to host.

5 p.m. Lights dim, rock music in the dining room picks up, and service staff blends into the ambiance. Atlas transforms as they welcome their guests into a sophisticated and unforgettable experience.

Papillon by Atlas

An immersive work of art setting the stage for unforgettable dining.

Adjacent to the Atlas foyer, Papillon, French for butterfly, is a magical haven of artistry and culinary excellence. This private dining space, a bespoke installation within Atlas, is the brainchild of Chef Freddy Money. In collaboration with talented designers, he created a room that blends creativity, elegance, and inspiration.

The genesis of Papillon is as unique as the space itself. During a visit to Hong Kong, Freddy Money was captivated by the energy and excitement of a bar that left a lasting impression. Inspired by that vibrant experience, Chef Freddy envisioned bringing a similar sense of wonder to Atlas. The concept began to take shape one day when Freddy, while out for lunch, encountered a flurry of butterflies. The sight sparked an idea—a room that would evoke the same awe and beauty as those delicate creatures in flight.

The epitome of luxury, Papillon is an exclusive private dining experience that elevates Atlas to new heights. The room is an immersive work of art, boasting thousands of butterflies adorning its walls and ceiling. Each butterfly represents a blend of nature’s elegance and human craftsmanship, creating a magical ambiance that sets the stage for unforgettable dining.

Parallel to Atlas's renowned 5-star dining experience, Papillon offers a curated menu designed to meet the specific desires of private guests. The room provides the perfect backdrop for a personalized culinary journey, from intimate gatherings to celebratory occasions. Guests can experience elegantly curated menus, each thoughtfully crafted to complement the room’s enchanting atmosphere.

Papillon is more than just a dining space; it is a testament to the power of inspiration and collaboration. Its mesmerizing design and tailored culinary offerings invite guests to enter a world where art and gastronomy converge in perfect harmony. Whether for a special celebration or an evening of refined indulgence, Papillon promises an experience unlike any other at Atlas.

The Food

Snacks

Lamb tartare with sheep's milk and bachelor buttons

Ingredients

Lamb fillets

4 lamb fillets, clean

50 grams lilliput capers

Mustard mayonnaise

80 grams dijon mustard

2 egg yolks

400 grams sunflower oil

30 grams Chardonnay vinegar

5 grams turmeric

Brick pastry funnel

4 sheets brick pastry

Clarified butter

Smoked tomato

4 plum olivette tomatoes

Oak chips

Tarragon mayonnaise

2 egg yolks

400 grams Tarragon oil

10 grams mustard

30 grams white wine vinegar

2 grams salt

To serve

Diced lamb fillet

Soft sheep’s cheese

Bachelor buttons

Preparation

For the mustard mayonnaise

Mix all to prepare in the Vitamix.

For the pastry funnel

Brush the individual pastry sheets generously with the clarified butter. Place one sheet on top of the other for a total of two sheets. Cut to the desired size and wrap around the metal tube. Bake for 6 minutes at 160°C. Remove and allow to cool. Reserve for serving.

For the smoked tomato

Blanch, refresh and peel the tomatoes. Remove the pips and cut them into petals. Smoke for 12 hours. Once smoked, chop into fine brunoise.

For the tarragon mayonnaise

Prepare in vita prep. Store in small piping bags.

To serve

Combine the finely diced lamb with the chopped capers and smoked tomato in a small mixing bowl. Lightly bind this with mustard mayonnaise. Season to taste with salt and pepper. Transfer to a piping bag and reserve.

To assemble

Pipe the lamb tartare into the brick pastry funnel. Cover the funnel with sheep’s milk cheese and tarragon mayonnaise. Delicately add the bachelor button leaves. Take your snack plate, add a little dot of tarragon mayonnaise, and place the snack on top, ensuring it is stable.

Caviar Panisse

Ingredients

Panisse

280 grams chickpea flour

1 liter filtered water

6 tablespoons olive oil

Salt Pepper

Parsley, chopped

Thyme flowers

Garnish

12 grams Kristal Caviar from Kaviari Chives

Creme fresh

Preparation

For the Panisse

Bring the water to a boil. Then, remove from the heat. Add the flour progressively while whisking. Bring back on the stove and cook the flour. It is ready when it doesn’t stick to the side of the pot. Finish in a Robot Coupe to smooth it up. Add both oils and the seasoning while in the Robot Coupe. Add chopped parsley and thyme flowers. Spray 1 centimeter thick on a flat dish with cling film on top so it does not crust. Keep in the refrigerator to set. Remove from the tray to a chopping board and cut disks of 4 x 4 x 2 centimeters.

To serve

Deep fry the panisse, season with fine salt and reserve in a warm place. Place creme fresh in a squeeze bottle with a fine tip. Pierce the panisse and squeeze a generous amount of creme fresh inside without breaking the structure of the pannise. Delicately scoop the caviar into a done and place it on top of the snack. Garnish with chive batons and serve.

Chicken liver parfait and cherry

Ingredients

Cherry fluid gel

250 grams cherry puree

2% agar agar

Foie gras chicken liver parfait

600 grams foie gras

600 grams chicken liver (cleaned)

8 eggs

500 grams shallot

3 garlic cloves

4 thyme sprigs

1 bay Leaf

1 manzanilla bottle

1 port bottle

1 Madeira wine bottle

Pepper Salt

800 grams butter

Brick pastry tart shell

4 sheets brick pastry

Clarified butter

Garnish

Freeze-dried cherries, blend and store in an air-tight container.

Preparation

For the cherry fluid gel

Mix agar agar and cherry puree in a pot. Whisk and bring to a boil. Allow to boil while whisking for one minute. Transfer to a flat container and chill. Once fully set and cold, cut and place into the blender. Blend until smooth and pass through a fine sieve. Transfer into a ping bag. Reserve for service.

For the brick pastry tart shell

Brush the individual pastry sheets generously with the clarified butter and place one sheet on top of the other. Two sheets total. Cut to the desired size and sandwich between two tart molds. Bake for 6 minutes at 160°C. Remove and allow to cool. Reserve for serving.

For the foie gras chicken liver parfait

Reduce alcohol with shallots, garlic, thyme and bay leaf. Reduce to a syrup. Separately, have the foie gras and chicken livers up to room temperature. Place livers and foie in the blender. Blitz in eggs and alcohol reduction. Add butter. Season and taste. Pass through a fine sieve. Pour mix into molds and cover with tin foil. Cook in bio at 30% humidity and 70°C until the core temperature reaches 65°C (roughly 20 minutes, but keep an eye on it). Leave to set for 24 hours. Once cool, place into a piping bag and reserve until ready to be served.

To serve

Add foie gras chicken over parfait mix into a piping bag with the star nozzle. Pipe into tart shell and dust with cherry powder. Serve.

Little Gazpacho snacks

Ingredients

Tomato water

45 vine ripe tomatoes cut in ¼

Salt Pepper Sugar Atlas Gazpacho

2 fennels sliced

6 tomatoes cut in ¼

3 celery stalks

1 x 1/9 container of button mushrooms cut in ¼

Coriander

¾ lemon costiera sliced

1 pinch black peppercorn

1 tablespoon coriander seeds

Honey 9 cl

Cider vinegar ½ cup

White wine 2 cups

Tomato water 2.5 l and tomato pulp

Sherry vinegar and olive oil

Gazpacho bavois

200 grams Atlas Gazpacho

1.5 grams leaves gelatine

100 grams semi whipped cream

Gazpacho glaze

400 grams Gazpacho

20 grams beet juice, reduced 2% kappa

Garnish

Gazpacho bom bom

Potato flower

Px gel (see Atlas Basics page)

Allium blossoms

Preparation

For the tomato water

Cook for 60 minutes. Strain through cheesecloth. Reserve the water to make the soup. Pass the tomato pulp through the food mill. Reserve to finish the soup.

For the Atlas Gazpacho

Sweat the fennel and celery without coloring them. Add the mushrooms, tomatoes, and coriander. Add the peppercorn, coriander seeds and lemon slices. Deglaze with honey, then add the cider vinegar. Reduce to almost dry, then add the white wine. Reduce, then add the tomato water and bring to a boil. Cover and let infuse for 30 minutes. Blend the soup in a thermos and reserve it in a bowl. Whisk together the tomato pulp, olive oil, and sherry vinegar.

For Gazpacho bavois

Bloom gelatine. Add semi-whipped cream. Melt gelatine in a small amount of Atlas Gazpacho, then incorporate it into the large soup mix. Fold in the semiwhipped cream. Taste and season if needed. Pipe into piping bags and set in small molds. Freeze.

For the Gazpacho glaze

Remove the gazpacho bavois from the mold and ensure they are frozen solid. Bring the gazpacho kappa to temperature. Using a toothpick, dip the bavois in the glaze to coat them. Repeat this process twice. Reserve for serving.

To serve

Place bon bon inside the potato flower. Add a little dot of px gel for acidity. Garnish with allium blossoms and serve.

The Nami nuggets

This late-night bite was developed at our sister restaurant Nami. It is a perfect guilty pleasure.

Ingredients

Chicken nuggets

Chicken thighs

Chicken thigh cubes marinade

40 grams garlic

3 grams black pepper

6 grams kosher salt

15 grams sesame oil

30 grams soy sauce

30 grams rice vinegar

45 grams mirin

100 grams white wine

20 grams ginger

40 grams garlic

Panko

1 whole egg, beaten All-purpose flour

200 grams Panko

200 grams rice crispy

Kimchi mayo

250 grams mayonnaise (see Basics)

50 grams kimchi base

10 grams hot sauce

10 grams rice vinegar

Garnish Chives

Lemon Wedge

Maldon salt

Preparation

For the chicken nuggets

Cut the chicken thighs into cubes, 3 centimeters by 3 centimeters. Marinate them, pass them through the panko station and then fry them.

For the chicken thigh cubes marinade

Mix all ingredients.

For the panko station

Lightly crush half of the panko and the rice crispy and mix with the remaining panko and rice crispy.

For the kimchi mayo

Mix all ingredients.

To assemble

Take the chicken thighs out of the marinade and cover them in all-purpose flour. Transfer them into the beaten whole egg. Remove the cubes covered with the egg and place them in the panko-rice crispy mix. Cover them from all sides and lightly press. Fry.

To serve

Once fried, season the chicken with chives, lemon wedges and Maldon salt. Serve with kimchi mayo on the side.

Late night churros with vanilla and chocolate dip

A sweet and whimsical treat developed in the kitchen of our magical sister restaurant, The Garden Room

Ingredients

Churros dough

600 grams flour

440 grams milk (4%)

100 grams soft butter

75 grams sugar

215 grams whole eggs

25 grams fresh yeast

Pinch of salt

Chocolate sauce

350 grams water

350 grams sugar

100 grams inverted sugar

100 grams glucose

400 grams condensed milk

1,000 grams dark chocolate

Ginger crème anglaise

1 ½ liter heavy cream

2 liters milk

525 grams sugar

200 grams unpeeled sliced ginger

30 egg yolks

Preparation

For the churros dough

Knead all ingredients together in a KitchenAid for approximately 20 minutes until you hear the 'slapping sound.' The mix should be glossy and elastic. Let it rest in the fridge overnight.

For the chocolate sauce

Boil the water, sugar, glucose and condensed milk. Emulsify with the chocolate. When the mix is 35 to 40°C, incorporate the inverted sugar.

For the ginger crème anglaise

Bring milk, cream and sugar to a boil. Add ginger, then cover and leave overnight. Finish like crème anglaise with egg yolks.

Foie gras and sea buckthorn flower

Ingredients

Pastry flower

Brick pastry

Flower stamp

Squid ink

Clarified butter

Foie gras

500 grams foie gras

Milk

Water

1 gram pink salt

1 gram fleur de sel

5 grams Brandy

1 gram white peppercorn

Sea buckthorn glaze

500 grams sea buckthorn juice

25 grams 2% kappa

Preparation

For the pastry flower

Cut the pastry with the flower stamp. Brush with squid ink and butter. Bake at 160°C for 10 minutes until crispy. Allow to cool.

For the foie gras

Soak foie gras in milk for 24 hours; remove and cover. Remove from milk. Pat dry and bring to room temperature. Clean the foie gras by removing veins and blood. Do not break the lobe; season it with pink salt, brandy, and pepper. Sous vide and allow it to cure for 24 hours. Place the bag in sous vide and cook it at 65°C for 15 minutes. Open the foie gras and place it in a bowl of ice. Blend with a hand blender to re-emulsify and store with a spatula until foie gras becomes of pipeable consistency. Transfer to a pastry bag and pipe into desired molds. Freeze. Once frozen solid, remove and reserve neatly without damaging until it’s time to dip.

For sea buckthorn glaze

Whisk in the kappa from the cold in a pan on the stove. Bring to a boil while whisking. Allow to boil for 30 seconds. Let cool to 65°C. Hold at that temperature and dip the frozen foie until perfectly glazed.

To serve

Place bon bon on black flowers. Garnish with cilantro blossoms and serve.

Carrot chips with aerated chive butter

Ingredients

Chive butter

100 grams whipping cream

100 grams cream cheese

100 grams creme fraiche

2.5 grams kosher salt

15 grams chive oil

Bread crisp

500 grams flour

65 grams butter

2.5 grams kosher salt

20 grams olive oil

200 grams water

Preparation

For the chive butter

Warm the cream cheese in a pan and mix it until smooth. Whisk in the remaining ingredients and double-check the seasoning. Place the mixture in an iSi Siphon, chill, and charge with one gas capsule.

For the bread crisp

Mix in a spiral mixer at speed 1 for 10 minutes. Form into a ball. Roll out to a thickness of 1.5 millimeters—layer with vegetables and tapenade. Bake at 230°C, 0% humidity, and 0 fan speed for approximately 7 minutes or until golden. Dry over the hot line until thoroughly dried and crispy.

To assemble

Place carrots inside the artichoke. Place chive butter in an appropriate bowl and serve.

Foie gras Jammie Dodger

Ingredients

Foie gras terrine

1 kilogram foie gras

5 grams black pepper

5 grams kosher salt

10 grams foie cure/pink salt

10 grams sugar

50 grams Brandy

Cherry fluid gel

500 grams cherry puree

2% agar agar

Cookie

570 grams all-purpose flour

200 grams cornstarch

10 grams kosher salt

13 grams inverted sugar

450 grams butter, diced and cold

150 grams milk

4 egg yolks

Preparation

For the foie gras terrine

Temper foie gras then devein. Lay flat and season—place in a bag. Cook at 65°C. Steam for 15 minutes. Once cooked, blend and pass. Whip over an ice bath to bring it back together until soft and pipeable. Place in a piping bag. Pipe ballotines. Place in ice water overnight until firm (to maintain a perfect cylinder). Cut into the desired size.

For the cherry fluid gel

Combine in a pot of a suitable size and bring to a boil. Whisk for 1 minute before allowing to set. Once set, transfer into Vitamix and blend until super smooth. Pass through a fine sieve.

For the cookie

Mix all dry ingredients in a KitchenAid with a paddle attachment. Incorporate eggs and milk and add cold butter. Mix thoroughly and let the dough rest in the fridge overnight. Roll the dough to the desired thickness the following day and stamp it with a smiley face cutter. Bake between two Silpats at 160°C until golden brown. Allow the cookie to cool and reserve it for service.

To assemble

Place foie gras on top of a cookie. Add cherry fluid gel and neatly sandwich.

Pizza, but not a pizza

Ingredients

Tomato meringue

160 grams tomato water

70 grams egg white

9 grams egg white powder

1.25 grams xanthan gum

25 grams sugar

Silica gel

Ponzu sauce

500 grams soy sauce

500 grams ponzu base

100 grams mirin

250 grams bonito flakes

25 grams kombu seaweed

Ponzu gel

500 grams ponzu sauce

20 grams 2% agar agar

Garnish

Oregano

Truffle slices

Freeze-dried tomato powder

Preparation

For the tomato meringue

Hydrate all ingredients overnight. Place them in a KitchenAid with a whisk attachment. Whisk until stiff peaks form. Spread onto a greased silpat and dehydrate at 70°C overnight. Once dehydrated, cut approximately 15 centimeters in diameter with a circular cutter. Blow the torch to create “the crust.” Cut into pizza slices and reserve them for service in an airtight box with silica gel.

For the ponzu sauce

Mix all ingredients and allow to marinate.

For the ponzu gel

Mix all the ingredients well while they are cold. Bring to a boil and cook for 1 minute. Allow to cool, and once set, blend until smooth. Pass through a fine sieve, place in a piping bag, and reserve for service.

To assemble

Add 2-3 dots of ponzu gel to each slice. Generously top with tomato powder and oregano. Add truffles and serve.

Smoked sturgeon with ponzu

Ingredients

Parm tart shells

250 grams parmesan cheese

250 grams all-purpose flour

150 grams butter

3 eggs

Px gel

See Basics

Rillette

200 grams smoked sturgeon

250 grams sour cream

60 grams shallot Brunoise

20 grams chives

Salt

3 lemons zested

Smoked sturgeon cream

750 grams milk

150 grams heavy cream

2 grams garlic cloves

60 grams butter

350 grams sturgeon

Bavois

200 grams smoked sturgeon cream

1.5 leaves gelatine

100 grams whipped cream

Preparation

For the parm tart shells

Combine well using KitchenAid. Roll out the dough in the pasta machine until it reaches a thickness of 2 millimeters. Fill the tart shell with the dough and bake blind at 185°C for 4-5 minutes.

For the smoked sturgeon rillette

Add the sturgeon to a Robocoup until coarse. Transfer to a bowl and fold in the remaining ingredients. Taste. Place in a piping bag and freeze into small bowls. Remove and reserve for bavois preparation.

For the smoked sturgeon bavois

Heat a portion of the infused cream with the gelatin to melt, then mix it back into the rest. Fold in the whipped cream and set it in the fridge. Place the cream into sphere molds, insert sturgeon rillettes, and freeze.

For the sturgeon bavois

Bloom gelatine. Melt it into a small quantity of smoked sturgeon cream. Whip the Smoked sturgeon cream in a KitchenAid until it reaches a soft peak. Fold in the semi-whipped cream. Pipe the mixture into molds and add the smoked sturgeon rillette.

To assemble

Spray bavois with white cocoa butter. Place into parmesan tart shells, top with px gel, and serve.

"Octo" chips

Ingredients

Octo tapioca crisp

150 grams tapioca

500 grams beetroot juice, fresh

2.5 liters water

2 drops beet essence

Preparation

For the octo tapioca crisp

Bring water and puree to a boil. Add tapioca and cook for 20 minutes. Remove and place onto the silpat, spreading really thin. Dry for 4 hours until slightly firm then cut into the desired shape. Dry in the oven for 12 hours.

To serve Fry at 200°C to order. Finish with fine salt and beet powder. Serve in the artichoke and make sure it looks crazy.

The Ingredients

Sustainability at Atlas

A commmitment to local, seasonal, and sustainable practices.

At Atlas, sustainability is more than a buzzword; it’s a philosophy woven into every aspect of the dining experience. The restaurant has embraced a hyper-local approach to sourcing ingredients, ensuring that they work closely with local farmers, artisans, and suppliers. After more than four years of researching, learning and strategizing, Chef Freddy and the team initiated the commitment in January 2024. It is not just about supporting Georgia’s rich agricultural community but also about bringing the highest quality ingredients to guests and minimizing waste.

THE POWER OF LOCAL VENDORS

Atlas relies heavily on local vendors to provide fresh, highquality ingredients that bring their dishes to life. One of their key partners is John Szecsey, a legend of microgreens and edible flowers. Szecsey’s hyper-local produce offers Atlas a unique edge in freshness and flavor.

Ashland Farms and Ula Farms provide microgreens and contribute to Atlas’ hyper-local ingredient list. Ula Farms, founded by an ex-Navy Seal, adds an inspiring backstory of transformation and dedication to quality farming. These greens bring vibrant colors and flavors to the dishes, highlighting the restaurant’s seasonal approach.

For larger, staple vegetables, Hickory Hill Farms grows 70% of the restaurant’s vegetables. At the beginning of 2024, Atlas provided Hickory Hills with a list of needed vegetables. From there, Hickory Hill Farms began to grow most of Atlas’ vegetables locally and seasonally. Mother Nature dictates the menu. If it’s not in season, it’s not on the menu. This practice ensures that guests experience the best of what Georgia’s farms offer while minimizing the environmental footprint of sourcing out-of-state or out-of-season ingredients.

Bobby Brit , a recent addition to Atlas’ local supplier network, is a quintessential Georgia farmer who takes pride in bringing beautiful seasonal produce like summer tomatoes and kale. The personal relationship Atlas has built with farmers like Brit underscores Atlas’ dedication to community and sustainability.

HANDCRAFTED AND HYPER-LOCAL: A PARTNERSHIP WITH ARTISANS

Sustainability isn’t just about the food at Atlas; it extends to the materials used in service. Chris Stavely, a local carpenter, has crafted the cheese cart, tables, and wooden serving items for the restaurant using Georgia wood. These beautiful, functional pieces add a touch of craftsmanship and locality to the dining experience.

When dining at Atlas, the cheese cart that shows up at your table after the main course - in true English style - is curated by Raymond from Capella Cheese, offering diners a selection of world-class cheeses. Raymond’s deep passion for cheese perfectly complements Atlas’ ethos of sourcing the best, whether from Georgia or beyond.

Images:

01 Hickory Hill Farms 02 Capella Cheese

SUSTAINABLE SOURCING BEYOND GEORGIA

While Atlas focuses on local ingredients, the restaurant also respects the importance of sourcing world-class ingredients from outside the state when necessary. For example, Kaviari provides Atlas with premium caviar— something that simply can’t be sourced locally. Sometimes, Atlas has to look beyond the state to bring the best to the table. This balance allows the restaurant to maintain a high standard of culinary excellence while respecting their commitment to local and sustainable sourcing.

Similarly, the restaurant uses Pure Chilean Olive Oil , which Chef Freddy himself developed on a trip to Chile in 2022. This personal connection to the source of ingredients highlights Atlas’ philosophy of knowing where their food comes from, even when it’s not from Georgia. Other specialty items such as truffles and live scallops are sourced through Regalis Foods , while Salté provides 100% clean salt.

MINIMIZING WASTE AND INTENTIONALITY

Atlas is deeply conscious of the environmental impact of food waste. Nationally, 10% of food purchased by restaurants ends up wasted. Chef Freddy and his team are working to reduce the number at Atlas through more mindful practices. One key approach is using every part of an animal, creating dishes that reduce the amount of waste generated.

It goes back to intentionality. Atlas creates the menu with the goal of minimizing waste that can eventually impact the ecosystem. In that process, there is a lot of discovery and an opportunity to get creative and have some fun.

Images: 01 Caviar from Kaviari 02 Pure Chilean Olive Oil 03 Salté

STRATEGY FOR A COLLABORATIVE FUTURE

Sourcing high-quality local ingredients requires a lot of intention and commitment and time plays a big role. Freddy and the team don't have time to run around to find the farmers, so a liaison becomes essential. For Atlas, Andre Melchionda of Arrivato Imports has become that key element. Freddy tells him what they want and of what quality and he comes back with options. Melchionda ensures high-quality produce and meats from local farms, connecting Atlas to regional ingredients.

Another way to find the right partners is by hitting the pavement and becoming directly involved in the community. Once a month, we visit local farmers markets in Atlanta, including our favorite Freedom Farmers Market . The team-building activity gives them the opportunity to meet local farmers face-to-face and sometimes even purchase produce to come back to the restaurant and cook with for the day. It’s an opportunity to connect, be creative and have fun with it.

SUSTAINABILITY AS A MINDSET

Ultimately, Atlas’ approach to sustainability is about intentionality—knowing where ingredients come from, minimizing waste, and celebrating Georgia’s natural bounty. While the restaurant isn’t strictly farm-to-table, its dedication to respecting local seasons and farmers is unwavering. The menu is dictated by Mother Nature and Atlas embraces this challenge with creativity, respect, and an unwavering commitment to sustainable dining. It would be silly not to utilize great ingredients made by amazing people in Georgia. As long as Atlas procures closer to home, the better.

Caviar

Kaviari Paris

A shared vision for celebrating rare and exceptional ingredients with integrity.

Shortly after Chef Freddy Money arrived at Atlas, he built a partnership with Kaviari. This collaboration brought the pinnacle of artisanal caviar to Atlanta, blending tradition, craftsmanship, and shared values. Atlas became the first restaurant in the city to feature Kaviari’s meticulously aged caviars, setting a new standard in fine dining. This milestone celebrates the union of a Michelin-caliber restaurant and one of the world’s most esteemed purveyors of caviar—a relationship built on mutual respect and an unwavering pursuit of quality.

Excellence is a guiding principle, and the partnership with Kaviari represents the perfect harmony of artistry and craftsmanship. For over 50 years, Kaviari has been a family-run pioneer in the world of caviar production, preserving the traditional techniques perfected by Iranian artisans. From their Paris laboratory, they source and mature the finest caviars from around the globe, carefully refining each tin to maintain the integrity and elegance of this centuries-old delicacy. Every tin is numbered, ensuring meticulous quality control, while their commitment to sustainability—shifting from wild sturgeon to responsibly managed fish farms— demonstrates a forward-thinking approach to preserving both tradition and the environment.

Chef Freddy Money’s culinary expertise, honed in Europe, first caught Kaviari’s attention, making him a natural choice as they sought to enter Atlanta’s emerging fine dining market. Known for their rigorous selection standards, Kaviari recognized in Chef Freddy Money and Atlas a shared dedication to precision and innovation. Even before the MICHELIN Guide arrived in Atlanta, Kaviari’s president, Benoit Bratigny, identified Chef Freddy Money’s potential to elevate the city’s culinary landscape. Together, Atlas and Kaviari became trailblazers, redefining fine dining in Atlanta.

Under the care of Kaviari’s master of caviar, Bruno Higos—a craftsman akin to a master sommelier—these varieties are aged to perfection. This meticulous aging process allows the roe to develop the buttery, nutty, and briny characteristics that distinguish Kaviari’s caviars as some of the finest in the world. Every serving at Atlas reflects this unparalleled attention to detail, offering diners an unforgettable taste of luxury.

The collaboration between Atlas and Kaviari is more than a partnership; it’s a shared vision for celebrating rare and exceptional ingredients with integrity. Together, they elevate the dining experience, positioning Atlas as a leader in Atlanta’s culinary evolution. This union speaks to their mutual dedication to tradition, sustainability, and the artisanal spirit, setting a new benchmark for excellence in the world of fine dining.

Caviar, shaved apple ice, cauliflower

Ingredients

Tarragon oil

500 grams parsley

500 grams blended oil

150 grams tarragon

Cauliflower puree

500 grams cauliflower finely chopped

1 liter milk

Leaves of gelatine

Apple granita

1,000 grams granny smith apple juice

20 grams sugar

To serve Kaviari Caviar

Preparation

For the tarragon oil

Add oil and herbs to the Vitamix and blend. Once the vortex is achieved, set to full-speed blend until the mixture breaks, and continue to mix for a few minutes. When finished, drip through a linen chinois over an ice bath.

For the cauliflower puree

Cover the cauliflower in milk, add a little salt, and cook until very soft. Blend until smooth and loose in consistency. Season with lemon juice and salt. Add 1 leaf of gelatine per 100 grams and set in bowls—roughly 20 grams per bowl— reserve for serving.

For the apple granita

Juice apples. Dissolve sugar and mix. Freeze and scrape with a fork as needed.

To serve

Apply tarragon oil on top of the set cauliflower panna cotta. Top with granita and caviar. Serve.

Delicate jelly of smoked mackerel, dressed lobster and kristal caviar

Ingredients

Smoked mackerel consommé:

5 shallots (finely sliced)

5 celery sticks (finely sliced)

500 grams button mushrooms

10 grams thyme

2 bay leafs

1 bottle Noilly Prat

10 fillets of smoked mackerel

2 liters fish stock

2 liters chicken stock

Smoked mackerel gel:

250 grams smoked mackerel consommé

4 gelatine leaves (soaked)

1 sheet of gold leaf

Garnish

Dressed lobster

Kristal Caviar

Squid in tuille

Jasmin flowers

Preparation

For the mackerel consommé

Sweat shallots, celery and mushrooms in a pan, and add dry herbs. Add the Noilly Prat and raise the heat, reduce. Add smoked mackerel fillets and cover with stock. Cook for 10-50 mins, then cover and infuse for 1 hour. Clarify with egg whites and fish mousse.

For the smoked mackerel gel

Warm consommé and dissolve gelatine. Add gold leaf in small pieces using a dry brush. Pour into mold and set in the fridge.

To assemble

Add the dressed lobster (cooked lobster meat bound with a little mayo and citrus zest). Place tuille on top and a generous helping of caviar. Finish with Jasmin flowers.

Kristal caviar with smoked sturgeon and crispy potatoes

Ingredients

Smoked sturgeon bavois

200 grams sturgeon-infused cream

100 grams softly whipped

whipping cream

1 ½ grams leaves gelatin, bloomed

Potato crisps

1 kilogram Yukon potatoes

Smoked sturgeon consommé

5 shallots, finely sliced

5 celery sticks, finely sliced

500 grams button mushrooms

1 bottle Noilly Prat

1 kilogram smoked sturgeon, skin on 4 liters fish stock

Preparation

For the smoked sturgeon bavois

Heat a portion of the infused cream with the gelatin to melt, then mix it back into the rest of the cream. Fold in the whipped cream and set it in the fridge. Place the cream into sphere molds, insert sturgeon rillettes, and freeze.

For the smoked sturgeon consommé

In a pan, sweat shallots, celery, and mushrooms. Add the Noilly Prat and raise the heat. Reduce. Add the smoked mackerel fillets and cover with stock. Cook for 10-50 minutes, then cover and infuse for 1 hour. Clarify with egg whites and fish mousse.

For the yukon fried potato crisps

Vacuum pack Yukon gold potatoes (peeled and diced into 1-inch pieces) and boil until soft. Once cooked, pass through a drum sieve and blend with vegetable nage (see Basics) until smooth. With a spatula, spread in a thin layer on a silpat mat and dry under lights (medium heat). Once dry and pliable, cut into the desired shape and bake at 160°C until crispy. Store in a dry place.

To assemble

Scrape the smoked sturgeon with a fork and place it in a bowl. Top generously with caviar, chive ribbons, and smoked sturgeon bavois, and garnish with potato chips. Serve.

Caviar confetti with shellfish and butternut squash 2023

Ingredients

Butternut squash

80 milliliters double cream

Vegetable oil

Salt

Lobster bisque

5 lobster heads

3 carrots – diced, caramelized

3 onions – sliced, caramelized

4 star anis

10 grams coriander seed

2 grams cayenne

1 head garlic

10 grams thyme

50 grams tomato puree

7750 milliliters olive oil

100 milliliters cognac

100 milliliters pastis

6 liters white chicken stock (see Basics)

Double cream

Salt

0.4% xanthan gum

Garnish

Diced butternut squash, cooked until soft

Preparation

For the butternut squash

Peel, remove stones and cut squash into even-sized pieces. Sweat until soft without giving it color, then add double cream and seasoning. Blend the puree in Vita-Prep until smooth, pass through a chinois and chill immediately.

For the lobster bisque

Start cooking the carrots. When nicely colored, add the onions. Keep cooking until soft and caramelized. Add the spices, herbs and garlic, and cook for ten minutes. Add the tomato puree and cook until sweet. Roast shells in hot oil, add alcohol and burn them off. Add to vegetable base and deglaze with chicken stock. Put it back in a clean pan, cover it with stock, and bring it to a boil. Simmer for 2 hours, skim, skim, and skim. Let stand and infuse for ½ hour. Crush the shells with the soup blender, and pass through chinoise. Reduce by half. Add cream and reduce to the correct consistency; season with lemon juice. Blend in xanthan gum and place it in iSi.

For the confetti potato sheets

Cut potato sheets using a pasta machine. Bake until crispy.

To assemble

Mix diced squash and squash puree gently warmed. Place in a bowl and top with hot shellfish espuma. Cover in potato confetti and add a generous portion of caviar.

Images: Caviar service

Vegetables

Hickory Hill Farms

People have really come to understand the importance of eating healthy.

Hickory Hill Farms is more than just a farm in the rolling hills of Northeast Georgia—it’s a legacy. Founded in 1852, this generational family farm has been tended by seven generations, each deeply rooted in the soil and the traditions of sustainable agriculture. Today, under the stewardship of Susan Shaw, her husband, their daughter, and son-in-law, Hickory Hill Farms thrives as a USDA-certified organic vegetable farm spanning 12 acres.

For Susan, the journey back to the family farm began in 1998. By 2009, the family pivoted from raising cattle to cultivating organic vegetables

FARMING IN NORTHEAST GEORGIA: A UNIQUE LANDSCAPE

Unlike the sprawling flatlands of South Georgia or the vast agricultural plains out West, Northeast Georgia is defined by its hilly terrain. This makes large-scale, mechanized farming challenging, but it’s perfect for small-scale farms like Hickory Hills. Their location—just 35 miles from Athens and within reach of Atlanta—offers unique advantages, connecting them to vibrant farmers’ markets and a growing demand for fresh, local produce.

“People have really come to understand the importance of eating healthy,” Susan notes. “We teach our customers to eat in season, and our produce is as fresh as it gets—harvested the day before it’s sold.”

This commitment to freshness is central to the farm’s philosophy. Unlike much of the organic produce shipped from California or Mexico, Hickory Hills’ vegetables are nurtured in the sandy loam soil of their region, which Susan believes adds sweetness and depth to their flavor. Combined with sustainable practices like crop rotation and cover cropping, the farm produces vegetables that are as healthy as they are delicious.

A FARM-TO-TABLE CONNECTION WITH ATLAS

It’s this unmatched quality that caught Atlas's attention. Chef Freddy Money discovered Hickory Hills at the Freedom Farmers Market, where the farm sets up every Saturday of the year. The relationship blossomed as Atlas sought the farm’s vibrant, flavorful produce to elevate its menus.

The farm supplies Atlas with produce harvested at its peak every week, ensuring the flavors are as bold and fresh as the farm itself.

A PARTNERSHIP ROOTED IN FLAVOR AND SUSTAINABILITY

For Susan, the partnership with Atlas is a testament to the farm’s values: sustainability, quality, and a deep respect for the land. “We don’t just grow vegetables,” she says. “We grow relationships—with our customers, community, and chefs who share our commitment to flavor and health.”

Tomato salad with vegetable chips 2021

Ingredients

Bread crisp

500 grams flour

65 grams butter

2.5 grams kosher salt

20 grams olive oil

200 grams water

Shaved carrots and radish

Basil oil

250 grams parsley

250 grams spinach

150 grams basil

Goat cheese snow

210 grams goats cheese

60 grams milk

80 grams water

Tomato jelly

500 grams tomato water (see Basics)

5 leaves of gold gelatine

Preparation

For the bread crisp

Mix in a spiral mixer at speed 1 for 10 minutes. Form into a ball. Roll out to a thickness of 1.5 millimeters—layer with vegetables and tapenade. Bake at 230°C, 0% humidity, and 0 fan speed for approximately 7 minutes or until golden. Dry over the hot line until thoroughly dried and crispy.

For the basil oil

Add room temp oil to Vitamix with parsley and spinach. Blend. Once a vortex is created, turn on highest setting. Blend until the mixture 'breaks'. Once 'broken', continue blending for at least 5 minutes . Add basil. Stop the blender 60 seconds after basil is fully incorporated. Pour contents into a chinois lined with a linen over a baine marie ice bath. Once oil has dripped completely, pour into a piping bag. Hang bag overnight. Once the water, sedement, and oil have fully split, cut bag open and apply gentle pressure to discard the water, then the sedement, being sure to stop the flow once dark green oil begins to come out.

For the goat cheese snow

Blend in Vitamix. Add contents to iSi - charge twice. Gradually discharge contents into bowl filled with liquid nitrogen. Break up clumps by tapping them wtih a large spoon. Store in freezer.

For the tomato jelly

Bloom gelatine. Heat a little of the tomato water and melt gelatine. Add to the rest of the tomato water and mix well. Leave at room temp until required.

To assemble

Cut the tomatoes into quarters, season with olive oil, salt, pepper and sherry vinegar. Mix in diced peaches (skin off). Place neatly in the bottom of the bowl. Cover in with tomato jelly and allow to set in the fridge . For service, place goats cheese snow on top of the set jelly, garnish with micro basil, basil oil and bread crisps. Serve.

Tomato salad 2023/2024

Ingredients

Basil, lemon sorbet

600 grams lemon juice

400 grams sugar

800 grams Granny Smith apple juice

10 grams stab 2000

75 grams Trimoline

20 grams basil oil

100 grams basil leaves

10 grams kappa carrageenan

50 grams spinach

150 grams dextrose

Reduced balsamic Balsamic vinegar, reduced to thick syrup

Basil oil (see Basics)

Marinated tomatoes

Baby tomatoes  Olive oil  Aromatics

Tomato Water

2500 grams tomatoes

500 grams fennel

250 grams onion

Garlic

Basil

Meringue

1,600 tomato water

36 grams egg white powder

280 grams egg whites

5 grams xanthan gum

100 grams sugar

Preparation

For the basil, lemon sorbet

Make spinach and basil puree. Chill immediately. Separately, add lemon juice, water, sugar, Trimoline, dextrose, apple juice, stab 2000 and kappa in a pot. Bring to a simmer. Remove from heat. Add basil oil and puree. Cool. Strain. Spin in the ice cream machine.

For the marinated tomatoes

Blanched & peeled baby tomatoes, marinated in olive oil & aromatics.

For the basil oil

Add room temp oil to Vitamix with parsley and spinach. Blend. Once a vortex is created, turn on highest setting. Blend until the mixture 'breaks'. Once 'broken', continue blending for at least 5 minutes . Add basil. Stop the blender 60 seconds after basil is fully incorporated. Pour contents into a chinois lined with a line over a bain marie ice bath. Once oil has dropped completely, pour into a piping bag. Hang bag overnight. Once the water, sediment, and oil have fully split, cut bag open and apply gentle pressure to discard the water, then the sediment, being sure to stop the flow once dark green oil begins to come out.

For the Tomato Water

Mix all ingredients in a Robot Coupe. Drip through a cheesecloth overnight.

For the meringue

Add egg whites and egg white powder and whisk in a KitchenAid. Once peaks begin to form, add sugar and xanthan. Once the peaks are reformed, add tomato water and whisk until firm. Spread flat onto silpat or acetate and dehydrate. Once dry, stamp to the desired size. Graffiti using the “graffiti” gun with edible ink.

To serve

Serve with a nitro-frozen salad of edible flowers.

Potato leek soup

Ingredients

Potato leek soup

550 grams peeled fingerling potato

250 grams small diced leek

40 clarified butter

Light chicken stock (see Basics)

Salt to taste

White pepper to taste

Preparation

For the potatoe leek soup

Sweat the leeks in clarified butter until tender. Add the potato. Quickly sweat the potatoes and add chicken stock. Simmer on low until completely tender. Do not color any of the vegetables. Blend in a Vitamix just until smooth, being careful not to over-blend. Pass the finished soup through a chinois.

For the charred leeks

Clean the leeks and remove the tops, ensuring no dirt or sand remains. Char the leeks over the fire, cool, and peel. Remove the outer layers, so you have the hearts left. Cut on an angle and reserve to serve. Reserve the charred leeks and dry them. This will be blended into Leek's “ash.”

For the potato parisian

Using a Parisian scoop, make little potato balls. Cook in salty water until soft (not overcooked and still maintaining the shape). Reserve for serving.

For the green oil

(see Basics)

To serve

Delicately arrange the garnish and top with picked chervil. Serve the soup on the side (hot, hot, hot).

Poached white asparagus with "mimosa"

Ingredients

White asparagus

10 spears of peeled white asparagus

Salt Sugar Water

Dressing

4 soft-boiled eggs (5 minutes)

60 grams dijon mustard

200 grams asparagus stock

100 grams walnut oil

100 grams Chardonnay vinegar

10 grams salt

Garnish

Tomato, diced, peeled and seeded

Cucumber, diced and blanched

Yolks and white from hard-boiled eggs

Chive

Walnuts, candied and crumbled

Micro celery

Walnut oil

Preparation

For the white asparagus

Bring salt, sugar and lemon to a boil. Add asparagus and remove from heat. Leave to cool, checking the cuisine throughout. Add ice to the water if the asparagus is cooked before it's cooled. Reserve the water for the asparagus sauce (Garnish section).

For the dressing

Finely dice the egg and combine all ingredients. Reserve for service.

To sere

Gently warm asparagus in asparagus stock. Generously cover in the dressing and garnishes.

Avocado salad

Inspired by our good friends IYKYK

Ingredients

Wasabi vinaigrette

200 grams wasabi

1,200 grams sushi vinegar

800 grams canola oil

400 grams green oil

220 grams lemon juice

300 grams salt

20 grams xanthan

Avocado

Ripe Hass avocado

Garnish Purple potato flowers

Preparation

For the wasabi vinaigrette

Combine all ingredients well using a blender. Taste.

To serve

Peel the avocado and cut it to create a spiral. Top with toasted black sesame seeds, purple potato flowers, salt and wasabi vinaigrette. Serve.

Atlas take on Borscht soup

Ingredients

Sorbet base

400 grams red cabbage juice

90 grams green apple juice

10 grams veg blanc (see Basics)

Red cabbage sorbet

500 grams sorbet base (see above)

100 grams sugar

75 grams glucose

25 grams Trimoline

100 grams dextrose

240 grams water

180 grams red wine vinegar

2 grams kappa

3 grams stab sorbet

Backwards Borscht soup

750 grams buttermilk

100 grams vegetable stock (see Basics)

60 grams distilled vinegar

200 grams onions

50 grams roasted garlic puree (see Basics)

3 lemon zest

30 grams lemon juice

25 grams fish sauce

25 grams Worcestershire sauce

10 grams dill

10 grams parsley

10 grams chive oil

Salt to taste

Sugar to taste

Beet jelly

200 grams reduced beet juice

1.5 leaves gold gelatin

Preparation

For red cabbage sorbet

Make a gastrique with sugar, dextrose, glucose, water, vinegar, kappa, and stabilizer. Remove from heat and immersion blend in the sorbet base (cabbage juice, apple juice, veg blanc).

For the backwards Borscht soup

Sweat onions until soft, add all ingredients into the blender, and pass through a fine sieve. Taste. Reserve for service.

For the beet jelly

Bloom gelatin. Melt it into beet juice. Set it in the fridge. Once set, break it with a fork. Reserve for service.

To assemble

Place the beet jelly, crunchy pumpernickel croutons, rendered lardo and flowers on the plate. Decorate neatly. On top, place a perfect quenelle of red cabbage sorbet. Pour the soup table side. This is a chilled dish.

Another beet salad 2023/2024

Ingredients

Beet soup

400 grams red beets, cooked

250 grams red cabbage

150 grams shallot

35 grams garlic

75 grams fennel

2000 grams beet juice

500 grams red wine

5 black peppercorns

10 coriander seeds

1 piece star anise

Green apple juice to taste

Banyuls vinegar to taste

Goat cheese espuma

100 grams parmesan

300 grams goats cheese

750 grams milk

750 grams water

300 grams buttermilk

30 grams lemon juice

Salt to taste

1% Pro Espuma hot

0.5% xanthan gum

Beet puree

2000 grams beets, cooked

200 grams shallots

40 grams thyme

400 milliliters red wine

Beet bavarois

150 grams beet puree

50 grams heavy cream

1 leaf of gold gelatine

Goat cheese bavarois

100 grams goats cheese

50 grams buttermilk

100 grams heavy cream

1.5 laves gold gelatin

Preparation

For side dish

Beet soup

Goats cheese espuma

For beet soup

Toast spices in oil; add onions, sweat, garlic, fennel, cabbage and beets. Cook until all moisture is removed; Deglaze with red wine and reduce. Add beet juice and reduce by 25%. Blend and season with salt, Banyuls vinegar, and green apple juice. Taste. Pass through a fine sieve and reserve for service.

For goat cheese espuma

Add parmesan, goat cheese, milk, and water to a pot; bring to a simmer and whisk. Blend until smooth. Add buttermilk and lemon juice, pass through a chinois, add 1% Pro Espuma Hot, and place in a siphon.

For the beet puree

Sweat shallots in oil. Add cooked beets and tied thyme, and cook moisture out of vegetables. Deglaze with red wine, and cook until au sec. Blend until smooth.

For the beet bavarois

Warm a small amount of puree and melt bloomed gelatin; add warmed puree with gelatin to the remaining puree. Whip heavy cream to soft peaks. Fold in half of whipped cream into puree. Once fully incorporated, fold in the remaining heavy cream. Load into piping bags - set into molds.

For goat cheese bavarois

Temper goat cheese. Warm half the amount of buttermilk, add bloomed gelatin and mix cold buttermilk with the warmed buttermilk and gelatin mixture. Add the mixture to the tempered goat cheese and mix until fully incorporated. Separately, whip heavy cream to soft peaks. Fold half the whipped cream into the goat cheese mix.

To serve

Arrange the cooked beetroot fondants on the plate. Use this to hold up the beet and cheese bavios. Fry the panko goat cheese and ensure it's warm throughout. Play with the height of this dish, and don't focus on symmetry. It will look better if it's more random. Dress with beet marinade and garnish with the beet spirals and Tarragon. Season with finishing salt. Serve the soup with the goat cheese espuma on the side for a nice temperature contrast. Enjoy.

Spring Agnolotti

Ingredients

Pasta dough

30 egg yolks

2 whole eggs

20 grams whole milk

20 grams extra virgin olive oil

2 grams ascorbic

750 grams double zero flour

Pea puree

1 kilogram frozen peas

100 grams shallots

500 milliliters vegetable nage

Vegetable oil

Ricotta filling

1,500 grams Buffalo ricotta

200 grams olive oil

20 grams Maldon sea salt

8 grams black pepper crushed

Ham stock

250 grams ham

500 grams vegetable nage (see Essentials)

Garnish

Pea tendrils

Herb oil (see Essentials)

Crouton crumbs

Fresh peas

Preparation

For the pasta dough

Create well in flour (reserving 75 grams to the side). Add wet ingredients and ascorbic to well. Mix with a fork, quickly incorporating flour. Once the dough becomes too thick to mix with a fork, use a bench scraper to incorporate flour. Cut in flour as needed. Bring the dough together and knead by hand until homogeneous. Compress.

For the pea puree

In a big pot, gently sweat the shallots until soft without giving them color. Add the nage and bring it to a boil. Add the defrosted peas and cover with cling film. Boil for 2 minutes, until the peas are soft. Strain off and reserve the pea stock. Place the peas in Vita-Prep or Thermomix and blend for 2 minutes, adding pea stock if necessary. Pass through the chinois while hot onto ice, and try to chill down as soon as possible.

For the ricotta filling

Place the Buffalo ricotta in a large mixing bowl. Add the olive oil, Maldon sea salt, and crushed black pepper. Mix well and store in the refrigerator.

To assemble

Prepare the Agnolotti ahead of time and ensure they are stored in a dry, airtight container or frozen.

To serve

Cook the pasta in salted water. While cooking, prepare an emulsion using ham stock and olive oil. Once the pasta is cooked, add the Agnolotti to the emulsion and coat. Add the fresh peas and diced ham. Separately, warm the pea puree. To plate, place the puree on the base of the bowl and top with pasta. Add sauce to the generously with the ham and peas. Finish with herb oil and some crispy bread crumbs. Serve.

Mushrooms cooked over fire on mushroom consommé

Ingredients

Maitake mushroom Mushroom marinade

Clarifying mushroom stock

1250 grams mushroom stock (see Basics)

500 grams Paris brown mushroom juice

300 grams button mushrooms, blitzed to a duxelle

65 grams dried shiitake mushrooms, blitzed to a fine powder

350 grams pasteurized egg whites, whipped to soft peaks

Mushroom ketchup

200 grams Mushroom Consommé (see Basics)

20 grams smoked Shoyu

20 grams sherry vinegar

2 grams agar

Preparation

To clarify the mushroom stock

Place the chilled mushroom stock and Paris brown mushroom juice into a large pan and set aside. Place the dehydrated shiitake mushrooms into the food processor and blitz the mushrooms to a fine powder. Transfer the shiitake powder into a large metal bowl. Split the button mushrooms into two batches. Place them into the food processor, one batch at a time and blitz until they are very finely chopped (duxelle consistency). Add the finely blitzed mushroom to the bowl containing the shiitake mushroom powder. Mix to form a paste. Add the shiitake powder and blitzed button mushroom paste to the chilled mushroom stock and whisk to disperse fully. Using the Hobart machine with the whisk attachment, whisk the egg whites to soft peaks. Add the whipped egg whites to the chilled mushroom stock. Using a hand-held blender, blitz the chilled mushroom stock, the finely blitzed mushroom, shiitake powder and whipped egg whites together until fully emulsified.

Once the stock starts to simmer, make a hole in the raft and turn the heat down to heat setting number 2. Gently simmer for 1 hour or until all the egg has coagulated and the stock is completely clear.

Siphon the consommé out of the pan and pass through a super bag. Transfer the clarified mushroom consommé into a large pan. Discard the raft.

For the mushroom cooked over fire

Pat dry the marinade mushroom and gently cook over the fire until tender. Dust with Nitro parsley and salt

For the mushroom ketchup

Mix all ingredients in a pan and bring to a boil. String constantly. Chill. Blend until super smooth and season. Reserve.

For the mushroom

Prepare the Maitake mushroom by cutting it in half and brushing it with low-sodium soy sauce. Slowly grill the mushroom on the Binchotan, transfer it to a pan and bake in butter. Deglaze with Sherry vinegar, then reserve for plating.

To serve

Place cooked mushrooms in the center of the plate. Add mushroom sherry ketchup evenly in dots over the mushroom. Grate hazelnut over the top. Dust parsley Nitro. Pour consommé on the side and serve.

Olive Oil

Pure Chilean Olive Oil

A journey through quality and flavor.

In the rolling Central Valley of Chile, where the Pacific breeze mingles with the temperate embrace of a Mediterranean climate, Pure Chilean Olive Oil was born. Humberto Benedetto, the president and founder, began this venture in 2008 with a clear vision: to introduce the United States to the unparalleled quality of Chilean extra virgin olive oil.

Chile, often celebrated for its wines, shares more than a climatic kinship with Mediterranean Europe. The same soil and weather conditions that yield world-class wines have proven ideal for cultivating olives, creating a burgeoning industry that has set new global standards for olive oil production.

A SEED PLANTED IN ATLANTA

Initially inspired by his uncle's olive oil factory in Chile, Benedetto saw an opportunity. At the time, restaurants in Atlanta sourced their olive oils primarily from European distributors, often sacrificing quality. Recognizing a niche, Pure Chilean focused on creating a vertically integrated model: owning the farms, trees, and processing facilities to control every aspect of production. This integration ensures olives are harvested and processed within 12 hours, maintaining their freshness and flavor.

By 2009, the company had begun distributing in Atlanta, where chefs quickly noticed the difference. Pure Chilean aimed to redefine what premium olive oil could be, introducing Atlanta’s culinary scene to oils that elevate the dining experience.

A SPECIAL RELATIONSHIP WITH ATLAS

Among the many restaurants that embraced Pure Chilean’s oils, Atlas stands out. A partnership that began in 2015 deepened when Chef Freddy Money joined the restaurant in 2020. Recognizing the unmatched quality of Pure Chilean’s Ojiblanca variety, Chef Freddy collaborated with Benedetto to develop an exclusive offering.

Ojiblanca, a Spanish olive with notes of fresh-cut grass, tomato, and subtle nuttiness, became a signature ingredient at Atlas. This variety, characterized by its balanced bitterness and peppery finish, complements dishes without overpowering them, enhancing rather than masking flavors.

THE CHEF’S JOURNEY TO CHILE

To deepen the connection between product and palate, Pure Chilean introduced an immersive program for chefs three years ago, inviting them to Chile to witness the production process firsthand. Chef Freddy joined the trip, where he explored the lush olive groves, experienced the meticulous harvesting process, and sampled varieties straight from the source.

Seeing how the olive oil is produced allowed him to appreciate not just the flavor, but the craftsmanship behind it. Inspired by the experience, Chef Freddy’s passion for Ojiblanca grew, solidifying it as a cornerstone of Atlas’s culinary identity.

WHY CHILE?

Chile’s isolation—bordered by the Andes Mountains, Pacific Ocean, Atacama Desert, and Patagonia— provides a pristine environment free from pests and diseases that plague other olive-producing regions. This unique geography, combined with a Mediterranean-like climate, creates optimal conditions for cultivating olives.

Unlike many global producers, Pure Chilean maintains a vertically integrated system, a critical factor in ensuring quality. In some countries, producers don’t own the processing facilities, leading to delays between harvest and production. For Pure Chilean, the time between harvest and processing is less than 12 hours, preserving the oil’s freshness and nutritional integrity.High-quality olive oil doesn’t dominate. It enhances the flavors of the other ingredients, creating harmony on the plate.

TASTING THE DIFFERENCE

For the uninitiated, Benedetto recommends a simple yet revealing way to taste olive oil. Warm a small amount in a glass, swirl it to release its aromas, and inhale deeply to detect notes of grass, fruit, or nuts. A sip reveals the oil’s balance of freshness, bitterness, and pepperiness—a testament to its quality.

A CULINARY REVOLUTION

High-quality olive oil doesn’t dominate. It enhances the flavors of the other ingredients, creating harmony on the plate.

Images:

01 Pure Chilean Olive Oil Plant in Chile

02 Humberto Benedetto, president of Pure Chilean Olive Oil

Summer Gazpacho

Ingredients

Gazpacho

75 Roma tomatoes for tomato water

6 red peppers, peeled and seeded

4 cucumber peeled and seeded

6 garlic cloves

6 slices of pain de mie

250 milliliters olive oil

250 milliliters sherry wine vinegar

Bunch of basil

Malden salt

Peppercorn

Tomato sorbet

2 liters tomato juice

100 grams trimoline

150 grams glucose powder

200 grams sugar

600 grams water

8 grams stabilizer

Celery and Malden salt

Lemon juice

Red wine vinegar

Tabasco

Black olive powder

200 grams dried, chopped black olives

80 grams dried and granulated

brown sugar

20 grams almond powder

Mix all ingredients

Gazpacho bavarois

200 grams Gazpacho

1.5 leaves gelatine

100 grams semi whipped cream

Garnish

Hibiscus leaves

Baby basil

Olive crumble

Sorbet

Bavois

Preparation

For the tomato sorbet

Mix all ingredients and bring to a boil. Blend and pass. Store in a paco jet container and freeze. Blend for serving.

For the Gazpacho

Mix all ingredients. Let the mixture mature in the fridge for 24 hours. The following day, blend and pass through a fine sieve.

For the Gazpacho Bavarois

Bloom gelatine. Semi-whipped cream. Melt the gelatine in a small amount of the Spring Soup, then incorporate it into the larger soup mix. Fold in the semiwhipped cream. Taste and season if needed. Place the mixture into piping bags and set it in small molds. Freeze.

To serve

Decorate elegantly and serve the super chilled gazpacho on the side.

Salt

Salté

Achieving the perfect balance of flavors with a touch of elegance.

Salté is not just a brand of salt; it’s a transformative story of innovation, craftsmanship, and a commitment to uplifting Thai farmers. Born during the pandemic in 2020, Salté began as a response to a crisis—a significant decline in the Thai sea salt market. Thai salt farmers, whose livelihoods were precarious at best, sought help from a family of local entrepreneurs to find a solution to bring their products to market with greater value. Instead of simply repackaging the salt to enhance its appeal, the founders of Salté saw an opportunity to reimagine what Thai sea salt could be.

With a PhD in material science from Cambridge University and a background in research and development, Busaraporn Samran brought a scientific approach to the challenge. The sea salt produced by Thai farmers often lacked the purity and texture needed to command premium prices. To truly add value, the salt needed to meet world-class quality standards. Drawing inspiration from industry leaders like Maldon, the founder dedicated herself to transforming ordinary sea salt into an exceptional, high-value product suitable for gourmet kitchens and fine dining establishments.

The process began at a home laboratory, where months of experimentation turned raw, impure sea salt into delicate, pristine salt flakes. These flakes are characterized by their crisp texture, clean taste, and visually striking pyramid shape. Once the production method was perfected, Salté’s journey continued

with the development of world-class branding and packaging, designed to reflect the premium quality of the product. From the outset, no compromise was made on either quality or presentation.

Salté’s factory is a testament to its commitment to excellence. Designed to meet the highest international standards, the facility is certified ensuring that every step of the production process adheres to stringent quality and safety protocols, enabling Salté to export its products worldwide. Today, Salté’s salt flakes are beloved by chefs in Thailand and beyond, with the brand expanding into other Asian markets and gaining recognition for its exceptional quality.

Salté’s approach to quality goes beyond the product itself, supporting Thai farmers. By partnering with Michelin-starred fine dining restaurants and their chefs, Salté has positioned Thai sea salt as a premium ingredient, showcasing the potential of Thai agricultural products on the global stage. Atlas has decided to be the first restaurant in the United States to work with Salté because of its superior flavor and texture.

Salté is a cornerstone of culinary creation. It neutralizes bitterness, balances acidity, and enhances a dish's natural umami flavors. With Salté’s gourmet flakes, Atlas elevates its dishes to star status, achieving the perfect balance of flavors with a touch of elegance.

Diver scallop with Matsutake mushrooms

Ingredients

Diver scallops

1 diver scallop per portion

Matsutake mushrooms

Xo crumble

200 grams garlic

200 grams shallot

200 grams puffed rice

200 grams toasted white sesame seeds

200 grams dehydrated smoked scallops

Lemon zest Aleppo pepper

Shiro miso hollandaise

125 grams egg yolk

100 grams Shiro miso

50 grams sake

15 grams water

125 clarified butter

100 grams cream

12 grams Yuzu juice

5 grams salt

Preparation

For the Diver scallops

Needs to be removed from the shell, cleaned and placed back inside.

For the Matsutake mushrooms

Carefully clean the mushrooms. Using a peeling knife, clean the stalks of the mushrooms and slice them thinly on a mandolin to order. Serve immediately.

For the Xo crumble

Fine minced garlic and shallot. Add minced garlic and shallot to a pot and cold oil. Fry low and slow. Separately, fry wild rice in a pot of 400°C oil. Robocoupe dried scallops. Fry dried scallops in hot oil. Mix all together and season with lemon zest and Aleppo pepper.

For the shiro miso hollandaise

In Vita-Prep, emulsify egg yolks. Mix miso, water and sake and heat until warm. Heat clarified butter until warm. Heat cream until warm. Emulsify the miso mixture into the eggs. Add the cream to the Vita-Prep, followed by the clarified butter. Season with yuzu and salt to finish. Place the mixture in an iSi Siphon and charge it twice. Keep it in a warm spot.

To serve

Baked scallops and shell topped with Miso hollandaise, Xo crumble, and shaved Matsutake mushrooms.

Poultry

Glazed chicken with tarragon and vegetables from Hickory Hill Farms

Ingredients

Chicken

Chicken jus

Chicken wings

Butter

Sherry vinegar

Shallots

Button mushrooms

Garlic

Thyme

Madeira wine

Brown chicken stock

Chicken mousse

2 chicken breasts

300 grams heavy cream

27 grams chopped tarragon

2 egg whites

Salt to taste

Preparation

For the chicken wings

Cut the chicken wings into three. Roast in a pot with oil until golden brown. Add butter and continue to color. Strain off the butter and add the shallots and mushrooms. Cook until onions are translucent. Add garlic and thyme. Deglaze with sherry vinegar. Add Madeira and reduce. Cover with brown chicken stock and reduce to glaze. Repeat this three times. Cover once again with stock and cook for 45 minutes. Strain and reduce to the correct consistency. Reserve for service.

For the chicken mousse

Blend chicken breasts with salt in the Robot Coupe. Add egg whites and mix. Remove and place in a bowl over ice. Slowly incorporate cream by folding. Once the mix is smooth, add tarragon and season. Reserve in piping bags.

For chicken thighs

Debone the chicken thighs. Season with salt and pepper on the flesh side. Place neatly inside a vacuum bag, ensuring the skin is flat. Add a little olive oil and seal. Cook at 72°C for 40 minutes. Press and chill.

For stuffed chicken

Gently separate the skin from the crown without breaking it. Keen the skin on the crowns and evenly pipe the mouse under the skin. Steam at 65°C until cooked. Blow torch skin, remove the breast from the crown and glaze.

To serve

Remove the thighs from the sous vide bags and pat dry. In a non-stick pan, add some oil and salt, place the chicken thighs skin down and gently cook until golden brown and crispy.Take the nicely steamed chicken and blow torch. and carefully Remove the breast from the crown. Glaze the chicken with the reduced jus. Serve with a selection of perfectly cooked vegetables from Hickory Hill Farms (or your local farm).

Green eggs and ham with truffled brioche

Ingredients

Eggs

Desired amount of eggs

Potato espuma

250 grams cooked potatoes, peeled

100 grams reserved water (from the potatoes)

125 grams cream

Morel cream

3 shallots

1 head of garlic

70 grams dried smoked morels (soaked, reserve water)

200 grams button mushrooms

5 sprigs of thyme

2 bottles of Madeira

4 litres brown chicken stock

1 litre cream

Reserved water from morels

Parsley water

250 grams parsley leaves

800 grams vegetable stock

Parsley glaze

500 grams parsley water

2% agar agar

Preparation

For soft boiled hens egg

Boil eggs for 5 minutes. Chill in ice water. Peel and place on a wire rack.

For the potato espuma

Boil the potatoes until soft; reserve the water. Place the potatoes into a Thermo mix, add the rest of the ingredients, and blend until smooth. Pass through a chinois and place into a siphon. Charge with two gasses and keep in Bain-marie for serving.

For the morel cream

Roast mushrooms, shallots, garlic, and morels and deglace with Madeira. Add chicken stock and reduce by half. Add cream. Reduce by 1/4 and season with salt and sherry vinegar. Blend with Bamix, strain and chill down.

For the parsley water

Blanch picked parsley and refreshed it in ice water. Add vegetable stock and parsley to the blender and mix. Pass through a fine sieve.

For the parsley glaze

Bring agar and parsley water to the boil whilst whisking. Transfer to a piston and glaze the chilled eggs.

To serve

Warm the glazed egg gently in an olive oil bath set to 60°C. Place more cream in the bowl and cover it with hot potato espuma. Gently place the egg in the middle. Top with crispy jamon and brick pastry flowers. Serve warm truffle brioche on the side.

Fish

Halibut with cauliflower confetti

Ingredients

Cauliflower confetti

Purple cauliflower

Yellow cauliflower

Romanesco

Cauliflower puree

500 grams cauliflower

250 grams butter

300 grams milk

Halibut

180 grams halibut

Ginger scallion relish

400 grams scallions, finely cut

300 grams ginger, grated

300 grams vegetable oil

20 grams kosher salt

Halibut veloute

80 grams butter

200 grams shallots (peeled and cut)

200 grams button mushrooms

800 grams white wine

200 grams vermouth

200 grams sake

500 grams fish stock (see Basics)

100 grams creme fraiche

400 grams of heavy cream

Garnish

Ginger relish

Cauliflower confetti

Cauliflower Puree

Fish veloute

Preparation

For the cauliflower confetti

Using a paring knife, carefully trim the cauliflower florets and keep the colors separate. Season with a little sherry vinegar, salt and pepper. Reserve for serving.

For the cauliflower puree

Make an emulsion with the milk and butter, and add the finely chopped cauliflower and a little salt. Cook thoroughly until soft. Transfer to a blend and mix until smooth. Pass through a fine sieve, season and taste. Reserve for service.

For the halibut

Marinate the halibut in ginger scallion relish.

For the ginger scallion relish

Heat oil in a pan and sweat the ginger until soft and without coloration. Add the scallions, mix and remove the pan from heat. The scallions should cook with the residual heat. Add salt.

For the halibut veloute

Melt the butter in a pan, sweat down shallots and mushrooms with no color. Add the alcohol and reduce by half. Add fish stock and reduce by half again. Mix in cream and blend with an emulsion blender. Reduce to the correct consistency. Before serving, finish with a little creme fraiche and lemon.

To assemble

Poach the halibut in olive oil at 65 °C until it reaches 45 °C in the core. Meanwhile, warm the cauliflower puree. Once the fish is cooked, top it with the ginger and scallion mix and cover it with the dressed confetti and finishing salt. Add the cauliflower puree and confetti to the plate. Heat the sauce and pour it on the table side.

Poached halibut Ikura

Beurre Blanc

This dish is simple and elegant. It consists of perfectly cooked fish paired with the perfect sauce.

Ingredients

Ikura beurre blanc

2 shallots fine diced

60 grams sake

60 grams sushi vinegar

180 grams butter, unsalted

20 grams cream

Ikura to taste

Chopped dill and chives to taste

Salt

Preparation

For the halibut

Prepare the halibut by rounding off the edges and removing the bloodline (reserve trims and store). Salt the fish for 5 minutes using Saltè. Wash and dry. Roll the fish in plastic wrap until extremely tight. Allow to set for at least 3 hours—portion to desired size.

For the Ikura Beurre Blancc

Place vinegar, wine and shallots in a pan and reduce to about 2 tablespoons. Strain through a fine sieve into a small frying pan. Place the pan over low heat and add the cold cubed butter, one at a time, whisking constantly. Remove it from the heat when all the butter is absorbed, and season with salt, pepper and lemon juice.

To serve

Poach in olive oil at 65°C for 10 to 12 minutes until cooked through. Check with a temperature probe to ensure the core is around 45°C. To finish, brush with citrus emulsion, lemon, and lime zest. Warm the sauce and dress the fish. Serve.

Poached cod with citrus sauce, saffron-infused

Ingredients

Cod

Desired piece of cod

Salté

Citrus sauce

200 grams shallots

450 grams fennel

20 grams garlic

400 grams of rice

300 grams triple sec

1,200 grams fish stock

150 grams cream

150 grams butter

Saltè

10 grams lemon juice

5 grams saffron

To serve

Citrus emulsion

Shio kombu

Espelette pepper

Preparation

For the cod

Take a nice thick piece of cod. Remove the tail and skin. Round off the edges, removing the bloodline (reserve trims and store). Salt the fish using Saltè for 5 minutes. Wash and dry. Roll the fish in plastic wrap until extremely tight. Allow to set for at least 3 hours—portion to desired size.

For the citrus sauce

Sweat Mirepoix. Add wine and reduce au sec. Add triple sec and flambe. Incorporate fish stock and reduce by half. Strain. Add saffron, cream and reduce. Monte butter and season with salt and lemon juice.

To serve

Poach in olive oil at 65°C for 10 to 12 minutes until cooked through. Check with a temperature probe and ensure the core is around 45°C. To finish, brush with citrus emulsion, shio kombu dust and Espelette pepper. Froth the sauce and delicately place it around the fish; be generous.

Coral grouper with saltbaked root vegetables

Ingredients

Coral grouper

Descaled, fillet and pin boned

Portioned to the desired weight

Matelot sauce

Head and bones of Grouper

3 shallots

1 carrot

4 garlic cloves

70 grams butter

300 grams Madeira

200 grams port wine

1 liter robust red wine

500 grams fish stock

Salt-baked vegetables

5 kilograms salt

10 egg whites

Beets, yellow and red

Kohlrabi Turnips

Preparation

For the matelot sauce

Rinse the grouper head and bones and chop them into smaller pieces. Peel and finely chop the shallots, carrots, and garlic cloves. Heat a small amount of grapeseed oil and 20 grams of butter in a cast-iron pot. Sauté the chopped turbot head and bones until lightly browned, but avoid over-browning. Remove and set aside. Degrease the pot by discarding any excess fat. Add a bit more grapeseed oil and butter to the pot. Lightly brown the shallots. Add the carrot and garlic, and lightly brown them as well. Return the turbot head and bones to the pot. Deglaze with port wine and Madeira. Allow the liquid to reduce completely. Add 500 ml of red wine and reduce by half. Pour in the fish stock and let it simmer gently for 15 minutes. Skim off any foam that forms during cooking. Adjust seasoning as needed. Reduce the remaining red wine separately until it reaches a syrupy consistency. Add this reduction to the sauce. Strain the sauce three times through a fine muslin cloth and whisk in butter to create the correct consistency. Season with a bit of honey if it is too sharp.

For the salt-baked vegetables

Clean the vegetables and pat them dry. Whisk the salt and egg whites until fluffy in a KitchenAid. Separate the vegetables into different trays. Cover with salt mix and bake at 180°C. A salt crust will form. Allow the vegetables to cook for 45 minutes. Check with a cake tester to ensure the vegetables inside are soft. Once cooked, remove and allow to cool. Then, break the salt crust and keep the vegetables separate. Clean the vegetables and cut them into the desired shape. Reserve for serving.

To serve

Warm the vegetables gently in Veg Nage (see Basics). Cook the grouper over the fire, skin side down, until ¾ cooked. Turn and quickly finish. Season with citrus zest. Carefully plate the dish and serve the hot sauce table side.

Shrimp and grits

Ingredients

Polenta gnocchi

1,560 grams water

50 grams glucose

20 grams salt

240 grams quick cook polenta

300 grams butter

300 grams butternut squash puree

210 grams shaved parmesan

60 grams olive oil

Parmesan fondue

255 grams parmesan

500 grams Parmesan stock (see Basics)

0.5% xanthan gum

Algin bath

1000 grams Water

5 % sodium alginate

To serve Spot prawns

Fried pumpkin seeds

Pumpkin oil

Kinome leaves

Preparation

For the algin bath

Blend algin and water thoroughly, place in the cooler for 24 hours to allow the bubbles to release

For the polenta gnocchi

Cook polenta with water, salt and glucose. Add cheese, butter, and baena. Place in a piping bag with the correct nozzle. Pipe into an algin bath in straight lines. Cut into even 1-inch rectangles. Remove immediately and place in water. Store in parmesan water.

For the parmesan fondue

Heat the parmesan stock, add fresh parm, transfer to a Vitamix, and blend. Add Xanthan gum and ensure the consistency is correct (always measure Xanthan gum on an accurate micro-scale).

To serve

Warm the “liquid” gnocchi in parmesan stock, then warm the parmesan fondue and poach the shrimp in it. Be careful not to boil and overcook. These perform best when cooked gently. Place gnocchi in the bowl and top with shrimp and parmesan fondue. Garnish with crispy pumpkin seeds, pumpkin oil and kinome leaves.

Hamachi crudo with Daikon salad and ponzu

Ingredients

Hamachi

Hamachi sashimi

Truffle ponzu

100 grams ponzu

20 grams mirin

5 grams preserved truffle

0.6 grams xanthan

Truffle Gel (AD inspired)

100 grams ponzu

2 % agar

To serve Daikon

Chopped truffle

Preparation

For the truffle ponzu

Mix ingredients using a whisk.

For the ponzu gel

Whisk in the agar and bring to a boil. Place the mixture in a chinois à piston and glaze the prepped fish.

To serve

Cut the Daikon using a Japanese mandolin, shaping it into spirals. Cut the fish and decorate the plate. Add Kinome leaves. Serve the sauce tableside.

Meat

Westholme Wagyu

A beef that captures the essence of northern Australia.

Westholme Wagyu is much more than just premium beef—it is the result of nearly two centuries of dedication to the land, people, and animals of northern Australia. Founded in 1824 with a million-acre land grant from the British royal family, Westholme began as an ambitious effort to feed the early settlers of Australia. Over the past 200 years, the company has evolved, taking on new agricultural pursuits, but its commitment to stewardship and sustainability has remained steadfast. Today, Westholme is Australia’s largest Wagyu producer, overseeing an impressive 16 million acres, just over 1% of the country’s landmass.

Westholme’s Wagyu beef stands out for its unique flavor profile, which owes as much to the land as it does to the cattle. Their herds are raised across a sweeping stretch of territory from Brisbane to Darwin in a climate as varied as the landscape. From lush wetlands and grassy plains to ancient rocky outcrops, the land shapes the cattle’s diet and lifestyle, imbuing the beef with a distinctly Australian terroir. This focus on the natural environment is core to Westholme’s philosophy. As they say, “Our real job is to grow grass.” By caring for the land, they ensure the cattle thrive, creating a harmonious ecosystem where everything works in balance.

Central to this philosophy is Westholme’s Nature-Led approach. By combining traditional pastoral methods with cutting-edge technology, such as precision pasture management and satellite monitoring, Westholme ensures the long-term fertility and productivity of

the land. This commitment to sustainability supports not just the cattle but also the broader ecosystem, integrating crops and cattle for a circular, thriving agricultural system.

Wagyu cattle themselves are renowned for their exceptional marbling, the intricate web of fat within the muscle that gives the beef its signature tenderness and melt-in-your-mouth texture. Westholme’s Wagyu herd genetics have been refined over three decades to produce beef that balances richness and beefiness. Unlike the ultra-rich A5 Wagyu from Japan, which some diners find overwhelming after a few bites, Westholme’s Wagyu offers a more versatile eating experience. This balance makes it a favorite among chefs and restaurants worldwide.

A team of experts guides every step of the process, from raising the cattle to finishing them in spacious feedlots. These experts include geneticists, nature managers, jackaroos, and jillaroos on the muster. The cattle mature in four to five years, grazing freely on the expansive rangelands. The result is beef that captures the essence of northern Australia, delighting diners with its distinctive flavor and unparalleled quality.

When you enjoy Westholme Wagyu, you’re tasting more than just beef. You’re experiencing the dedication of a team that has spent generations perfecting their craft, the influence of a vast and varied landscape, and a commitment to sustainable, nature-led agriculture. It’s a story of heritage, innovation, and respect for the land— all brought to life on your plate.

Westholme short rib with crispy purple and roasted potatoes

Ingredients

Beef jus

See Basics under beef jus

Purple potato crisps

400 grams purple potatoes

500 grams nage

Short rib

1 piece Westholme rib (desired size)

1 gram thyme

100 grams garlic

500 grams beef stock

200 grams red wine/port reduction

20 grams salt

Potato truffle espuma

250 grams cooked potato

100 grams reserved cooking water

5 grams cream

10 grams truffle oil

1 gram white pepper

1 gram salt

Celeriac

1 whole celeriac

Butter

Beef jus

Sherry vinegar

Garnish

Malden salt

Truffle batons

Truffle discs

Chive batons

Red amaranth stems

Preparation

For the purple potato crisps

Boil the potatoes skin-on. Peel them and blend with the nage. Pass through a chinois. Spread flat on a silpat and dehydrate.

For the short rib

Reduce 1 liter of red wine and 1 liter of port to a sweet glaze: chill and reserve. Clean excess fat off the short rib, rub it with salt and place it in a sous vide bag. Add thyme, garlic, wine reduction and beef stock. Full vacuum. Cook at 72°C for 24 hours. Once cooked, place into an ice bath. Portion the beef into 3-centimeter squares and reserve it for serving. Separately take the cooking liquor and reduce (you will need this to reheat and glaze the beef to serve. Keep all short rib trimmings for future use (in sauces or for ravioli).

For the potato truffle espuma

Boil the potato until very soft. Keep the cooking water. Add all ingredients together and blend with a hand blender (not for too long as it will become very glutenous and the texture will become gummy). Pass through a fine sieve. Taste and adjust seasoning if needed—place in a siphon with two gas charges.

For the celeriac

Slice the celeriac on a Japanese mandolin. Cut into fine dice ½ centimeters roughly. Cook in butter until soft. Strain off the fat and place it back in the pan. Add some of the beef glaze and coat, finish with sherry vinegar and reserve for plating.

To assemble

Place the siphon into a bain-marie. Shake frequently to ensure the potato is hot inside. Place the short rib into a pan with the glaze and gently heat. Heat the celeriac in a separate pan. Season with sherry vinegar so you have a sharp contrast to the rich meat. Place 3 to 5 pieces of short rib into the bowl. Top generously with celeriac. Carefully cover it with potato espuma (test espuma on the side before to ensure you don't make a mess). Sprinkle with a bit of Malden salt. Neatly garnish with 5 truffle discs, the truffle, chive batons and the amaranth. Serve.

Lamb 5 preparations with black garlic and red pepper mosaic

Ingredients

Lamb jus Atlas

4 onions

8 shallots

2 fennel

4 garlic bulbs

1 cup black garlic

1 quart fresh mushrooms

1 quart dried mushrooms

6 bay leaves

3 bunches thyme

1 cup honey

1 quart dried figs

20 grams pink peppercorn

10 cardamom

10 grams black peppercorn

20 grams fennel seed

8 pounds lamb meat

12 quarts veal stock

12 quarts lamb stock

1.5 liters sherry

750 milliliters white wine

Tarragon oil

500 grams parsley

500 grams blended oil

150 grams tarragon

Green oil

300 grams canola oil

150 grams spinach

Lamb sausage (2 parts)

Lamb sausage spice

20 grams coarse ground black pepper

45 grams garlic powder

10 grams ground mace

20 grams MSG

30 grams pink salt #1

40 grams coarse ground fennel seed

30 grams salt

20 grams smoked paprika

Lamb sausage

825 grams lean lamb meat

175 grams hard lamb fat

40 grams hot smoked paprika (*20

grams per 500 grams sausage)

Eggplant puree

20 pounds eggplants

500 grams potato

500 grams carrot

300 grams garlic

1,200 grams onion

1 pound butter stick

50 grams thyme

50 grams basil

15 grams fennel seed

10 gram black peppercorn

4 bay leaves

Orange peel and juice

White distilled vinegar

Black garlic puree

1,000 grams black garlic

40 grams sherry vinegar

200 grams water

Red pepper ketchup Atlas (3 parts)

Spiced Gastrique:

100 grams sugar

50 grams water

75 grams distilled vinegar

½ tablespoon cumin powder

½ tablespoon smoked paprika

½ tablespoon garlic powder

Mix

205 grams red pepper juice

50 grams spiced gastrique

Ketchup mix

250 grams mix

2 ½ grams Gellan 1%

Salt

Preparation

For the lamb jus Atlas

Hard sear meat, very dark. Remove from the pan. In the same pan, add oil and toast spices and herbs. Add fresh vegetables and sweat hard to remove water content. Add dried mise. Once vegetables are fully cooked, add honey. Once the pan is almost dry, deglaze with sherry. Add the lamb meat back into the pan. Reduce the wine to au sec, then add white wine. Cook out alcohol, then add the stock. Reduce by half, then strain. Reduce to consistency.

For the tarragon oil

Add oil and herbs to the Vitamix and blend. Once the vortex is achieved, set it to full speed. Blend until the mixture breaks. Continue to mix for a few minutes. When finished, drip through a lined chinois over an iced bath.

For the green oil

Place all ingredients in a Vitamix and blend at high speed until the liquid reaches 65°C. Pass through a sieve lined with a muslin cloth and wait until all the oil is fully drained. Place the container with oil in the freezer and wait until the water in the oil is frozen. Take off the oil and discard the frozen water.

For the lamb sausage

SPICE MIX : Toast black peppercorn and fennel seed. Coarse grind. Mix with all other spices.

LAMB SAUSAGE: Cut meat and fat into uniform chunks. Evenly coat with spice mix. Vacuum seal and cure for a day. Freeze lamb chunks. Double grind. Use milk powder and ice as needed to emulsify sausage. Store in vacuumsealed bags.

For the eggplant puree

Char eggplants over an open fire or a very hot grill. Toast herbs and spices in Rondoux. Add all vegetables and charred eggplant. Cook the water out—this will take a long time, over an hour. Once fully cooked, remove from heat. Blend in increments, adding white vinegar to season (this recipe calls for a lot of white vinegar). Once entirely spun, pass. Store in vacuum bags.

For the black garlic puree

Blend all ingredients until smooth.

For the red pepper ketchup Atlas

Mix all the ingredients for the gastrique mix and reduce by half. Cool. Juice red peppers and mix spiced gastrique. Weight the ingredients precisely. Place in a pan and bring to a boil, continually whisking. Pour into a tray and cool. Once set and cool, blend until smooth. Pass through a fine sieve and place in a squeezy bottle.

To serve

Cook the meat and rest. Glaze the belly in the sauce and reserve. Arrange the black garlic and red pepper puree on the plate. Artistically sauce the plate with lamb jus, Herb oil and olive oil. Place the lamb cuts neatly on the plate. Top with finishing salt and serve.

Spiced dry-aged duck with beets, amethyst and cabbages

Ingredients

Duck breast

Aged duck breast

15% curing brine

Duck sauce

675 grams white port

525 grams manzanilla sherry

1.5 kilograms duck stuck (see stocks)

60 grams ginger, peeled and thinly sliced

7 grams star anise

15 grams black cardamom

15 grams green cardamom

Spiced cauliflower stalks

200 grams sliced cauliflower stalks

200 grams pickling liquid

Beetroot reduction

Beetroot juice

200 grams beetroot reduction

100 grams red wine jus

Beetroot pickle liquor

2,000 grams malt vinegar

1,000 grams sugar

30 grams salt

3 bay leaves

40 grams black peppercorns

5 grams juniper berries

½ bunch of lemon thyme/lemon balm

Baby beetroots

beetroots

Preparation

For the duck sauce

Combine the white port and sherry and flame off the alcohol. Add the duck stock and reduce to a nappage consistency. Toast the spices in a dry pan until fragrant. Use a pestle and mortar to crush the spices lightly. While the sauce is still very hot, add the ginger and the ground spices. Cover and remove from the heat, allowing to infuse for 7 minutes. Taste. Strain and reserve.

For

the duck breasts

Debone aged duck breasts, removing any sinew. Score the skin with a sharp knife; do not pierce the fat. Brine the duck breasts for 2 hours. Rinse them for 30 minutes under cold water. Dry the duck with C-fold towels. Individually bag the duck breasts, and sous vide them.

For the spiced califlower stalks

Prepare the cauliflower: Cut the florets from the stalk using a paring knife, keeping as much of the main stalk as possible (reserve the cauliflower florets for puree).

Cut the bottom of the root. Slice the stalks on the slicing machine to a 1-millimeter thickness. Blanch the stalks in boiling water for 10 seconds. Place them in ice water. Drain and dry the stalks when cold. Bag the stalks in 50-gram bags with 50 grams of spiced pickle liquid. Reserve them until it’s time to serve.

For the beetroot reduction

Bring beetroot reduction to a boil and reduce the volume to a thick glaze. Mix 200 grams of the reduction with the red wine jus.

For the beetroot pickle liquor

Bring all ingredients to a boil and place them in an airtight container. Cool and leave them to infuse. For the beetroot reduction, reduce 100 grams of beetroot juice by 3/4 and add to 25 grams of pickle liquor.

To serve

Cook the duck breasts at 60°C for 25 minutes. Let it rest in the bag for 10 minutes. Remove them and pat them dry. Sear the fat side of the breast on the plancha. Brush the crisp skin with duck graze. Season both sides with spiced salt, beef pollen, and picked thyme. Trim the duck breast and cut it as desired.

Warm the beets and arrange them artistically on the plate. Place the duck breast on top, then add pickled cauliflower and beet reduction. Serve the sauce tableside.

Wagyu with assorted condiments and pickles

Ingredients

Beef

Westholme wagyu marble score 9 striploin or ribeye

Pickled red onion

250 grams sherry vinegar

125 grams sugar

125 grams water

400 grams red pearl onions peeled and blanched

Ponzu truffle veil

500 grams ponzu

35 grams preserved truffle, chopped

6.5 grams agar agar

1.5 gold gelatine leaves, bloomed

Black garlic puree

250 grams black garlic

10 grams sherry vinegar

50 grams water

Watermelon radish pickled

250 grams watermelon radish

100 grams sugar

100 grams vinegar

50 grams water

Ponzu sauce

250 grams soy sauce

250 grams ponzu base (tsukezen)

50 grams mirin

125 grams bonito flakes

12 grams kombu seaweed

Ponzu gel

250 grams ponzu sauce

10 grams agar agar

Szechuan sauce

350 grams red wine vinegar

35 grams garlic bulb

20 grams ginger

50 grams scallions

100 grams sugar

200 grams shallots

250 grams glucose syrup

125 grams tamari

5 grams Tellicherry peppercorn

1 gram veal stock

100 grams oyster sauce

75 grams sweet soy sauce

Garnish

Daikon shaved

Lacto fermented ginger

Preparation

For the pickled red onion

Mix all the ingredients and bring to a boil. Add the blanched onions and allow to cool.

For the ponzu truffle veil

Bloom gelatine in ice, cold water and reserve. Mix agar agar and ponzu in a suitable-sized pot. Bring to a boil and whisk for 1 minute. Remove from heat and add gelatine and truffle. Por onto a flat cambro lid and create a thin film (important to be super thin). Allow to cool and set. Cut into disks using a ring mold. Store in between baking paper.

For the black garlic puree

Blend all ingredients till smooth.

For the watermelon radish pickled

Bring the pickled liquid to a boil, pour it over the raw radish, and allow it to pickle for at least 24 hours.

For the ponzu sauce

Mix all ingredients and allow to marinate.

For the ponzu gel

Mix all the ingredients well while they are cold. Bring to a boil and cook for 1 minute. Allow to cool, and once set, blend until smooth.

For the szechuan sauce

Add all ingredients to a large pot except veal stock, oyster sauce and sweet soy sauce. Reduce to 600 grams. Add oyster sauce, veal stock and sweet soy sauce and reduce to the desired consistency. Strain and season with rice wine vinegar and salt, if necessary. Finish with mignonette pepper, Szechuan mignonette pepper and haché shallots.

To assemble

Temper the wagyu, sear it in a hot pan, and cook it to the desired temperature. Allow to rest. While the beef is resting, plate the dish or dishes. Cut the beef and season with finishing salt. Heat the beef jus and serve on the side.

Cheese

Atlas and Capella Cheese

A partnership rooted in excellence.

Rright before the main dish at Atlas, a wooden cheese cart, handcrafted by local wood artist Chris Stavely, rolls up to the table. When the case is opened from the top, more than 15 cheeses from all over the world are revealed. Following an English tradition, it's quite a remarkable experience.

At the heart of this offering lies a unique partnership with Capella Cheese, a boutique cheese purveyor in Atlanta, helmed by Raymond Hook—affectionately known as "The Cheese Guy." This collaboration highlights a shared commitment to quality, craftsmanship, and the finest ingredients.

Capella Cheese opened its doors in 2022, specializing in farmstead and artisanal cheeses sourced directly from domestic producers and European suppliers. However, Raymond Hook has been sourcing cheeses from all over the world for over forty years. Unlike large-scale distributors, Capella emphasizes quality over quantity, ensuring that every cheese is handled optimally. Their three custom cheese vaults, designed with precise temperature and humidity controls, preserve the integrity of each cheese, enhancing its flavor and texture.

THE ATLAS-CAPELLA RELATIONSHIP

Inspired by his British dining traditions, Chef Freddy Money incorporates a cheese course into the dining experience. This reflects the way cheese is often served as a separate course following the main meal in the UK. Guests are presented with a beautifully curated selection of cheeses, celebrating various styles, origins, and flavors.

Raymond Hook plays an active role in bringing this vision to life. With his extensive global connections and decades of experience, he ensures the cheese cart at Atlas not only features local gems from Georgia but also reflects Chef Freddy’s heritage with the inclusion of exceptional British cheeses and other unique awardwinning cheeses from all over the world.

Raymond personally delivers the cheese and conducts regular training with the Atlas team, ensuring chefs and servers can share the stories and craftsmanship behind each selection.

Images:

01 Capella Cheese Store

02 Raymond Hook

THE CHEESES OF ATLAS

The cheese selection at Atlas represents some of the best in the world. Highlights include:

Rogue River Blue: A celebrated blue cheese from Oregon, crowned Best in Show at the World Cheese Awards.

Rush Creek Reserve: A highly sought-after seasonal cheese from Wisconsin with a creamy, spoonable texture.

Keen’s Farmhouse Cheddar: A traditional English cheddar made by a sixth-generation family of cheesemakers.

Baron Bigod: An ultra-creamy British farmhouse brie that embodies the grassy flavors of Suffolk.

Manchego de Parra: A biodynamic, organic Manchego crafted exclusively from the milk of rare black sheep in Spain, traditionally made by women.

Green Hill by Sweet Grass Dairy: A luscious doublecream cheese from Georgia, aged to perfection in Capella’s vaults for a soft, creamy texture.

Tomme Aux Fleur: A delicate cheese adorned with flower petals and green fenugreek, offering a unique roasted, nutty flavor.

A MUTUAL PASSION FOR EXCELLENCE

This partnership goes beyond transactions; it’s about shared values and a commitment to delivering unparalleled experiences. For Raymond, Atlas’s dedication to serving cheese with such care makes it worth going the extra mile.

Whether you're savoring the nutty depth of aged Comté or the creamy richness of a Baron Bigod brie, the cheeses at Atlas tell a story of tradition, innovation, and global excellence.

Together, Atlas and Capella Cheese elevate the dining experience, proving that even the most minor details—like the perfect slice of cheese—can create lasting memories.

Pastry

Pecan pie with camembert and thyme

Ingredients

Caramel

150 grams pecan nuts, lightly roasted and warm

3.6 grams freeze-dried yeast

90 grams whole milk

180 grams double cream

1.5 grams lecithin

420 grams water

330 grams caster sugar

105 grams glucose

45 grams malt syrup

480 grams maple syrup

480 grams unsalted Lescure Butter

16.5 grams salt

Sweet tart crust

1,000 grams T55 flour

15 grams salt

550 grams cold water 5°C

1 egg

700 grams French unsalted butter

To serve

Thyme

Slice of camembert

Salté

Preparation

For the caramel

Roast the pecan nuts at 150°C for 10 minutes and then roughly chop. Keep warm. Combine the double cream, yeast, whole milk and lecithin into a Thermomix at 37°C at speed 3 for 30 minutes, ensuring all the yeast has dissolved. Combine the remaining ingredients, except for the pecan nuts, into a heavy-based saucepan and boil until the mixture reaches 142°C (approximately 30 minutes). Whisk one-third of the cream mix into the caramel. Whisk until emulsified. Add the next third, repeat and then add the final third. Keep whisking frequently until the caramel reaches 116°C, then add the warm pecan nuts. Pour into a caramel bar mold ready-lined with Silpat. Allow to cool for at least 2 hours before covering with parchment paper - this will stop the caramel from sweating.

For the sweet tart crust

In the KitchenAid with dough hook attachment, add flour, salt, egg and some of the water. Begin to mix at a low speed and start to add the remaining water. Add the cold butter and incorporate. Roll flat between parchment and cut the desired size for the tart shell, leaving enough room to trim. Store in the freezer and pull out as required.

To assemble

Toast pecans at 160°C for 6 minutes. Mix into caramel. Pipe into baked tart shells. Bake at 160°C for 15 mins, approximately. Allow to cool and reserve until ready to be served.

To serve

Add a nice slice of camembert and picked thyme. Bake in the oven until nice, soft and hot. Finish with Salté and serve.

Golden Rocher

Ingredients

Chocolate crumble

125 grams sugar

125 grams ground almonds

75 grams flour

50 grams cocoa powder

60 grams melted butter

Hazelnut stones

100 grams caramel

300 grams hazelnuts

400 grams cocoa powder

Hazelnut chocolate moelleux

750 grams gianduja noir

900 grams skimmed milk

25 grams sugar

250 grams cocoa butter

Mascarpone ice cream

300 grams whipping cream 38.9%

75 grams skimmed milk powder

600 grams mascarpone

655 grams whole milk, 4%

8.4 grams stab 2000

20 grams glycerine

150 grams dextrose

40 grams inverted sugar

65 grams sucrose

Preparation

For the chocolate crumble

Whisk all dry ingredients in a bowl. Stream in melted butter and mix. Bake at 160°C until nicely toasted.

For the hazelnut stones

Mix caramel with hot roasted halved or small hazelnuts, ensuring they don’t clump. Then, toss in enough chocolate.

For the hazelnut chocolate moelleux

Melt chocolate. Heat sugar and milk. Add all milk to the chocolate and blend with a hand blender until only enough to emulsify. Do not over-mix or emulsify the mix; this will give a firmer center. Melt the cocoa butter for the shell, then add 1,000 grams of the chocolate mix. Dip the frozen sphere to cover; repeat this twice. Once set, spray gold or dust with cocoa powder.

For the mascarpone ice cream

Mix staple 2000, sucrose and some of the dextrose. Separately, mix milk, cream, glycerine, and the rest of the dextrose and milk powder, blending with an immersion blender. Heat the milk mix at 40°C. Add inverted sugar and the staple 2000 mix. Cook at 85°C. Immediately chill over an ice bath. Once the mix is at 4°C, add mascarpone and blend with an immersion blender to emulsify. Mature overnight.

To serve

Place a generous spoonful of chocolate crumble on the plate, adding some hazelnut “stones.” In the center, place a scoop of mascarpone ice cream, then put the sphere directly on top. Enjoy.

Bom bom chocolates - fillings

Black currant (cassis)

Ingredients

Black currant (cassis)

35 grams water

35 grams caster sugar

335 grams blackcurrants, washed and stalks removed

7 grams lemon juice

60 grams invert sugar

250 grams chocolate 63%

85 grams butter, unsalted

Preparation

For the black currant

Put the water and sugar in a pan, bring to a boil and then leave to cool. Put the blackcurrants in a food processor and add the sugar syrup and lemon juice. Blitz to a smooth purée and then pass through a fine sieve. Transfer to a saucepan and add the invert sugar; bring to a boil. Take off the heat and leave to cool until the mix reaches 65 ̊C-70 ̊C. Melt the chocolate over a bain marie to about 45 ̊C and gradually add the cooled fruit puree. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated. Blend with a hand blender if necessary. Fill the ganache into molds or allow it to firm up for 1 hour for the ganache to be able to be piped.

Mandarin & clementine

Ingredients

Mandarin & clementine

35 grams water

35 grams caster sugar

335 grams mandarin puree

7 grams lemon juice

10 grams mandarin zest

60 grams invert sugar

250 grams chocolate 63%

85 grams butter, unsalted

Preparation

For the mandarin & clementine

Put the water and sugar in a pan, bring to a boil and then leave to cool. Put the mandarin puree and zest in a food processor and add the sugar syrup and lemon juice. Blitz to a smooth purée and then pass through a fine sieve. Transfer to a saucepan and add the invert sugar; bring to a boil. Take off the heat and leave to cool until the mix reaches 65 ̊C-70 ̊C. Melt the chocolate over a bain marie to about 45 ̊C and gradually add the cooled fruit puree. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated. Blend with a hand blender if necessary. Fill the ganache into molds or allow it to firm up for 1 hour for the ganache to be able to be piped.

Bom bom chocolates - fillings

Lavender & honey

Ingredients

Lavender & honey

400 grams whipping cream

5 grams lavender

60 grams invert sugar

30 grams honey

2 grams sea salt

450 grams chocolate 66%

60 grams butter, unsalted

Preparation

For the Lavender & honey

Put the cream in a saucepan and bring to a boil. Add the lavender and honey, then take off the heat, cover with plastic wrap and leave to infuse for 2 hours. Pass the infused cream through a sieve. Return the cream to the saucepan, add the invert sugar, honey, and salt and bring to the boil again. Take off the heat and leave to cool until the mix reaches 65 ̊C-70 ̊C. Melt the chocolate over a bain marie to about 45 ̊C and gradually add the infused cream. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated. Blend with a hand blender if necessary. Fill the ganache into molds or allow it to firm up for 1 hour for the ganache to be able to be piped.

Taiwan oolong milk tea

Ingredients

Taiwan oolong milk tea

375 grams whipping cream

12 grams oolong tea

55 grams invert sugar

290 grams chocolate 66%

200 grams milk chocolate

60 grams butter, unsalted

Preparation

For the taiwan oolong milk tea

Put the cream in a saucepan and bring to a boil. Add the tea, then take off the heat, cover with plastic wrap and leave to infuse for 4 hours. Pass the infused cream through a sieve. Return the cream to the saucepan, add the invert sugar and bring to a boil again. Take off the heat and leave to cool until the mix reaches 65 ̊C-70 ̊C. Melt the chocolate over a bain marie to about 45 ̊C and gradually add the infused cream. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated. Blend with a hand blender if necessary. Fill the ganache into molds or allow it to firm up for 1 hour for the ganache to be able to be piped.

Peppermint

Ingredients

Peppermint

400 grams whipping cream

40 grams peppermint, washed and dried

60 grams invert sugar

450 grams chocolate 66%

70 grams butter, unsalted

Preparation

For the Peppermint

Put the cream in a saucepan and bring to a boil. Add the peppermint, then take off the heat, cover with plastic wrap and leave to infuse for 2 hours. Pass the infused cream through a sieve. Return the cream to the saucepan, add the invert sugar and bring to a boil again. Take off the heat and leave to cool until the mix reaches 65 ̊C-70 ̊C. Melt the chocolate over a bain marie to about 45 ̊C and gradually add the infused cream. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated. Blend with a hand blender if necessary. Fill the ganache into molds or allow it to firm up for 1 hour for the ganache to be able to be piped.

Taiwanese high mountain black tea

Ingredients

Taiwanese high mountain black tea

375 grams whipping cream

12 grams black tea

55 grams invert sugar

290 grams chocolate 66%

200 grams milk chocolate

60 grams butter, unsalted

Preparation

For the taiwanese high mountain black tea

Put the cream in a saucepan and bring to a boil. Add the tea, then take off the heat, cover with plastic wrap and leave to infuse for 4 hours. Pass the infused cream through a sieve. Return the cream to the saucepan, add the invert sugar and bring to a boil again. Take off the heat and leave to cool until the mix reaches 65 ̊C-70 ̊C. Melt the chocolate over a bain marie to about 45 ̊C and gradually add the infused cream. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated. Blend with a hand blender if necessary. Fill the ganache into molds or allow it to firm up for 1 hour for the ganache to be able to be piped.

Matcha with yuzu

Ingredients

Matcha with yuzu

375 grams whipping cream

25 grams matcha

7 grams yuzu zest

55 grams invert sugar

290 grams chocolate 66%

200 grams milk chocolate

60 grams butter, unsalted

Preparation

For the matcha with yuzu

Put the cream in a saucepan and bring to a boil. Add the match and yuzu zest, then take off the heat. Blend using a hand blender. Pass the infused cream through a sieve. Return the cream to the saucepan, add the invert sugar and bring to a boil again. Take off the heat and leave to cool until the mix reaches 65 ̊C-70 ̊C. Melt the chocolate over a bain marie to about 45 ̊C and gradually add the infused cream. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated. Blend with a hand blender if necessary. Fill the ganache into molds or allow it to firm up for 1 hour for the ganache to be able to be piped.

Espresso

Ingredients

Espresso

180 grams whipping cream

3 grams ground coffee

30 grams invert sugar

200 grams chocolate 70%

30 grams butter

Preparation

For the Espresso

Put the cream in a saucepan and bring to a boil. Add the coffee, then take off the heat, cover with plastic wrap and leave to infuse for 2 hours. Pass the infused cream through a sieve. Return the cream to the saucepan, add the invert sugar and bring to a boil again. Take off the heat and leave to cool until the mix reaches 65 ̊C-70 ̊C. Melt the chocolate over a bain marie to about 45 ̊C and gradually add the infused cream. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated. Blend with a hand blender if necessary. Fill the ganache into molds or allow it to firm up for 1 hour for the ganache to be able to be piped.

Bom bom chocolates - shells

Chocolate bonbon shells

TEMPERING CHOCOLATE

Prepare the setup by placing chopped chocolate in a porringer pot, double boiler, or bain-marie(water bath). Ensure the water is warm but not boiling to avoid scalding the chocolate.

Melt the chocolate by stirring it regularly until it is fully melted. Heat gently until the temperature reaches 45-50°C to melt all fats and sugars evenly.

Cool the chocolate on the marble. Pour about two-thirds of the melted chocolate onto a marble or granite surface, leaving the remaining one-third in the pot to maintain its temperature. Use a step palette knife and metal scraper to spread the chocolate back and forth across the surface. This process cools the chocolate to the desired temperature: dark chocolate: 28-29°C, milk chocolate: 26-27°C, and white chocolate: 26-27°C.

Recombine and temper. Scrape the cooled chocolate back into the warm chocolate in the pot. Mix thoroughly until smooth, raising the temperature: dark chocolate: 31-32°C, milk chocolate: 29-30°C, white chocolate: 29-30°C. If necessary, slightly warm the water to maintain the proper temperature.

CREATING BONBON SHELLS

Prepare molds. Ensure your chocolate molds are clean and dry. Any moisture can cause imperfections in the shells.

Fill the molds. Pour the tempered chocolate into the molds, ensuring they are filled.

Remove excess. Tap the molds gently to release air bubbles, then invert them to allow excess chocolate to drip out. This will leave a thin shell lining the mold.

Set the shells. Scrape off excess chocolate from the edges of the molds with a spatula for a clean finish. Allow the shells to set at room temperature, or place them in a cool, dry area to firm up.

Repeat If necessary. If the shells appear too thin, repeat the filling and draining process once more before setting.

Seal bonbons. Once the filling is added (e.g., ganache, caramel), cover the molds with more tempered chocolate to seal them. Scrape off excess and allow the chocolates to set completely.

STORING TEMPERED CHOCOLATE

Leftover tempered chocolate can be poured into an airtight container, cooled, and stored in a cool, dry area for future use. Re-temper as needed.

TIPS FOR SUCCESS

Use a thermometer to monitor temperatures precisely.

Avoid overworking or overheating the chocolate to prevent graininess.

Work quickly when spreading chocolate on marble as it thickens rapidly.

Brioche truffle brule

Ingredients

Brioche bun

225 grams water

21 grams yeast

837 grams bread flour

864 grams all-purpose flour

210 grams sugar

24 grams kosher salt

900 grams whole eggs

840 grams butter

Maldon salt

Preparation

For brioche bun

Bloom yeast in water for 5 minutes. Add all dry ingredients to the bowl and mix well. Add all eggs to the dry mix and mix for about 1 minute. Add yeast mixture to dough and mix for 5 minutes. Slowly add butter at room temperature, a little at a time; only add more when the previous addition is completely incorporated. Proof for about 2 hours or doubled in size. Punch, wrap, and chill in the cooler for 8 hours or until the next day. Now, work while the dough is cool. Roll the dough flat and spread the truffle puree across. Roll the dough into a cylinder and cut into spirals. Brush with egg wash and lightly sprinkle Maldon salt, allow to rise in circular ring molds. Cook bread at 200°C until golden brown. Allow to cool and serve.

Baguette

Ingredients

Baguette

750 grams t65 flour

150 grams Levain dur

15 grams salt

4 grams fresh yeast

500 grams water at 55°c

Preparation

For the baguette

Place the ingredients in the KitchenAid with a dough hook and mix for 5 minutes. Reduce the speed and continue to mix for 4-5 minutes. Once the dough is made, allow it to rise in a warm area. Knock the dough back and portion it into 60-gram balls. Then, shape the dough into baguettes. Allow the baguettes to rise for an hour. Cut the bread for decoration and dust it with a bit of flour. Bake at 230°C until nice and golden brown.

Pretzel twist

Ingredients

Pretzel twisst

800 grams water (110°F)

80 grams sugar

35 grams yeast

1500 grams bread flour

100 grams oil

15 grams salt

Preparation

For the pretzel twist

Bloom yeast, sugar and hot water. Mix flour, salt and oil and add the bloomed yeast. Mix for 1 minute at speed 1 and then for 5 minutes at speed 2. Scale the dough to 35 grams each and shape it into a ball. Proof on a sheet pan lined with Silpat for 20 minutes. Wash the rolls in the pretzel solution. Place them on a sheet pan lined with Silpat. Cut the tops and sprinkle with grey salt. Bake the pretzel setting for 9 minutes.

Strawberries and cream

Ingredients

Strawberry sorbet

1 kilogram diced strawberries

8 ounce sugar

250 grams simple syrup

250 grams water

2 tablespoons balsamic vinegar

Strawberry sauce

500 grams strawberry

120 grams sugar

Panna cotta

500 grams milk

500 grams heavy cream

200 grams crème fraiche

2 vanilla beans

120 grams sugar

4 sheets gelatin

Preparation

For diced strawberries

Sprinkle sugar on berries and let sit for 1 hour. Strain and place in a bowl that it will be served in.

For the sorbet

Macerate strawberries overnight. Puree, pass and add the remaining ingredients. Store in a Pacojet and freeze.

For the strawberry sauce

Let macerate for 30 minutes. Place in a bain marie and cook for 30 mins, puree in a blender and let fall naturally through a chinois. Keep chilled. Adjust flavor with lemon juice.

For the panacotta

Bring everything but gelatin to a boil. Let it rest overnight. Bring back to a boil and add soaked gelatin sheets. Mix and allow to cool. Fill sphere molds and freeze. Spray with White chocolate cocoa butter.

To sreve

Neatly assemble the ingredients on the base of the bowl. Place the sphere in the center. Garnish with baby mint leaves. Pour the sauce table side and serve the sorbet on the side.

Pistachio and chocolate opera with raspberry sorbet

Ingredients

Pistachio joconde

210 grams pistachio Flour

210 grams powdered sugar

60 grams all-purpose flour

6 whole eggs

6 egg whites

60 grams sugar

44 grams butter Raspberry ganache

400 grams dark chocolate, 64%

200 grams raspberry puree

200 grams cream

40 grams trimoline

Mint buttercream

225 grams egg whites

450 grams sugar

900 grams butter

40 grams mint

Vanilla ganache

200 grams glucose syrup

200 grams sugar

70 grams champagne vinegar

50 grams water

1 vanilla bean pod-used

Mint oil

454 grams mint

400 grams oil

Preparation

For the pistachio joconde

Sift dry ingredients and melt butter; set aside. Whip the whole egg until tripled in volume. Whip the whites until fluffy, add sugar, and keep whipped until midsitf peak. Fold dry ingredients into the beaten eggs. Fold meringue into the egg mixture and finish folding it with melted butter. Spread on a silpat on a full sheet tray. Bake at 325°C, 6 by 6 minutes.

For the raspberry ganache

Bring the puree, cream and trimoline to a boil. Pour the mixture over the chocolate, let it set for a few minutes, and then use a hand blender to blend it until smooth. Leave it at room temperature to set for the next day.

For the mint buttercream

Cook sugar with a little bit of water to 121°C. While whipping egg whites in the mixer, slowly add hot syrup. Keep whipping until slightly warm. Add cubed butter. Keep mixing until smooth. Add minced mint.

For the vanilla ganache

Boil everything together for 2 minutes.

For the mint oil

Blench mint for 20 to 30 seconds. Put in an ice bath right away to cool down. Squeeze out all the water. Blend blanched mint and oil until smooth. Strain with a coffee filter over ice. Put it in a pastry bag and hang it in the cooler for a few days for the sentiment to set on the bottom.

To assemble

Cut the opera and garnish the plate with care.

Sorbets: blackberry, lyche, mango

Ingredients

Sorbet syrup

480 grams water

160 grams Trimoline, inverted

sugar syrup

16o grams sugar

180 grams glucose powder

80 grams dextrose powder

9 grams stabilizer

Blackberry shiso sorbet

500 grams blackberry puree

15 grams shiso leaves

Sorbet Syrup

Mango chilli sorbet

500 grams mango puree

5 grams Aleppo chili

1 lime, zested

1 lime, juiced

Sorbet syrup

Lychee rose sorbet

500 grams lychee puree

15 grams rose padel

Sorbet syrup

Preparation

For the sorbet syrup

Boil water and trimoline. Slowly add sugar and powders to prevent clumps. Boil for 1 minute—strain and cool to use.

For the blackberry shiso sorbet

Combine all ingredients and bring to the boil. Cool in Paco jet containers and freezer.

For the mango chilli sorbet

Combine all ingredients and bring to a boil. Cool in Pacojet containers and freezer.

For the lychee rose sorbet

Combine all ingredients and bring to the boil. Cool in Paco jet containers and freezer.

Garnish

Garnish with appropriate fruits and herbs that match the sorbets.

Sticky toffee pudding with pear sorbet

Ingredients

Toffee pudding

250 grams dates

300 grams water

4 grams baking soda

210 grams all-purpose flour

4 grams salt

100 grams butter

180 grams brown Sugar

50 grams sugar

140 grams whole egg

2 vanilla beans

Toffee caramel

240 grams butter

400 grams brown sugar

320 grams heavy cream

4 grams salt

Pear sorbet

20 bartlett pears

1 liter white wine

600 grams of sugar

Water

Preparation

For the coffee pudding

Place dates, water and baking soda in a pot and slowly bring to a boil. Transfer to a blender and puree. In a KitchenAid, add butter, vanilla, sugar, and salt and whisk. Gradually add the eggs. Add the dry ingredients and incorporate. Transfer to a bowl and fold in the date puree. Transfer to the desired mold and cook at 175°C. Check with a cake tester and allow it to cool.

For the coffee caramel

Create a caramel, add butter, cream and salt. Reserve for serving.

For the pear sorbet

Peel, quarter, and core the pears. Put them in a casserole with wine, sugar and a split and scraped vanilla bean. Add water just to cover. Bring to a boil and simmer on low until the pears are incredibly soft. Puree, pass and adjust the sweetness with simple syrup.

Basics

Images:

01 Barley risotto, white truffle 02 Black truffles

Images:

01 Halibut, zucchini blossom, lardo tattoo

02 Halibut, sauce matelote

Culinary and Equipment Terms

Aged – "To age" means letting food get older under controlled conditions. Aged Cheese is stored in a temperature-controlled area until it develops the desired texture and flavor.

Al Dente – A term meaning "to the tooth," used to describe the correct degree of doneness for pasta and vegetables. This is not exactly a procedure but a sensory evaluation for deciding when the food is finished cooking.

Amuse Bouche – A French phrase; A little bite of food to amuse the mouth and invigorate the palate.

Blanch – To plunge vegetables, fruit, or seafood into boiling water for a very brief time to bring out their color or loosen their skins for peeling.

Braise – A type of cooking that uses both moist and dry heat. Braises are typically seared first, then a liquid. Usually, stock is added, and all are cooked at a lower temperature for a more extended period.

Brunoise – A culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice.

Caramelize – To heat sugar until it liquefies and becomes a syrup, ranging in color from golden to dark brown.

Chop – To cut food into small, even pieces.

Chiffonade – is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.

Confit – Although the term is usually used in modern cuisine to mean long, slow cooking in oil or fat, confit means "preserved."

Cure – A method of flavoring and preserving foods where a product is coated with a mix that typically consists of salt, sugar, spices, and herbs.

Deglaze – To swirl or stir a liquid into a hot pan to remove caramelized food particles.

Dry-age (beef) – Meat aged in a dry environment allows for better flavor development through water content loss and produces a more tender product.

Espuma – The Spanish word for foam or froth. Espuma is typically made by injecting Co2 into a liquid in an environment that is under pressure and expelling it at a controlled rate (see Isi Gun).

Farce – A term used for a mousse, sausage or stuffing.

Fluid Gel – A set gel that is broken to create a pureelike consistency

Garde Manger – French for "keeper of the food" is a cool, well-ventilated area where cold dishes (such as salads, hors d'oeuvres, appetizers, canapés, pâtés and terrines) are prepared.

Garnish – A decorative, edible accompaniment added to a finished dish for eye appeal, such as a sprig of mint or parsley. A garnish may be eaten, though that is not its purpose.

Gluten – A protein found in wheat and other grains that provides elasticity and strength in baked goods.

Immersion Circulator – A device that circulates and regulates water temperature, keeping the temperature in a very small range to provide precise cooking.

Isi Gun – An insulated canister that, when filled with a liquid or cream and then charged with Co2, produces a whipped cream or foam.

Julienne – To cut food, usually vegetables, into small, thin sticks.

Marinade – To tenderize and flavor food by placing it in a seasoned liquid, usually a combination of vinegar, lemon juice, wine, oil, herbs, and/or spices.

Mince – To cut into very small pieces where uniformity or shape is not important.

Mirepoix – A proportion-based mix of onion, celery and carrot that adds flavor and aroma to stocks, soups and other foods.

Mousseline – A fine puree of meat or seafood with dairy and egg incorporated. When cooked, it is light, airy, and has a velvety texture.

Orgine – Small plate with spiral design.

Poach – A cooking method where a product is submerged in a hot liquid (milk, stock, wine, etc.) to cook.

Purée – To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

Sabayon – A sauce with egg yolks and a wine base that can be served either hot or cold.

Sear – To brown food quickly over high heat as a preparatory step for further methods such as braising or roasting.

Simmer – To heat a liquid to a temperature close to a boil but not hot enough to create bubbles.

Sous-vide Cooking – A method of cooking products in airtight bags in a temperature-controlled water bath.

Whisk – To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

Chicken stock

Ingredients

Chicken stock

2 kilograms chicken leg quarters

500 grams chicken feet

350 grams carrots, peeled and cut into 2.5-centimeter pieces

600 grams yellow onions, peeled and cut into 2.5-centimeter pieces

250 grams leeks, washed well and cut into 2.5-centimeter pieces

2 garlic cloves

3 black peppercorns

5 ½ liters cold water

Preparation

For the chicken stock

Rinse the leg quarters and feet thoroughly under cold water to remove all the visible blood. Remove and discard any organs that are still attached to the legs. Place all the legs and feet in a large stockpot, cover with cold water and slowly bring the liquid to simmer, beginning to skim as soon as any impurities rise to the top. Once the liquid is at a simmer, add ice to form a layer at the top, which will coagulate the fat. Skim off as much of the fat and impurities as possible. Add the remaining ingredients and slowly bring the liquid back to a simmer, skimming frequently. Continue to simmer for 45 minutes, skimming often. Turn off the heat and allow the stock to rest for 15 minutes. Strain the liquid off of the legs. Reserve the legs for staff meals or other purposes. Strain the liquid through a chinois or clean towel into clean containers. Chill as rapidly as possible. Vacuum package 3 liters per bag. Freeze if necessary.

Pork stock

Ingredients

Pork stock

2.4 kilograms pork bones

2.5 kilograms pork shoulder, diced

1.65 kilograms (7 ears) pig ears, washed and cut into thin strips

960 grams onions, finely sliced

720 grams carrots, finely sliced

24 grams garlic, peeled and thinly sliced

18 grams thyme

150 grams grape seed oil

120 grams olive oil

5 liters cold water

Preparation

For the pork stock

Preheat the oven to 170°C, 0% humidity, full fan. Place the pork bones into the roasting trays in a single layer and roast until golden in color; this will take about 45 minutes. Set the brat pan to fry mode; once the plate reaches 240°C, add half of the olive oil and grape seed oil. Once the oil reaches temperature, add the pork shoulder. Evenly color the meat to light brown, then remove from the pan and set aside. Add the remaining olive oil and grape seed oil to the brat pan, followed by the carrots and onions. Sweat without color. Once they are soft, add the garlic and cook for 5 minutes. Add the roasted pork bones, caramelized pork shoulder and cold water, deglaze the roasting tray with a bit of cold water and add that to the brat pan. Bring to a simmer and skim off any impurities, then add the thyme. Secure the lid and cook on full pressure for 2 hours. Once the pressure cooker has depressurized, pass the stock through a fine sieve, followed by a super bag. Blast chill the stock in deep gastro trays and remove the fat. Reduce the stock to 450 - 500 milliliters as quickly as possible, skimming off any scum and impurities as and when necessary. Blast chill, then refrigerate until required.

Beef stock

Ingredients

Beef stock

8 kilograms beef bones, chopped

6 kilograms oxtail, cut into sections

2.5cm thick (calf tail can be included)

6 kilograms lean shin of beef, diced

500 grams beef fat

4,500 grams carrots, peeled and finely sliced

4,500 grams onions, finely sliced

1,200 grams button

mushrooms, sliced

150 grams garlic, peeled and sliced

6 grams bay leaves, cut in half

60 grams thyme sprigs

48 grams star anise

2,625 grams red wine, pre-flamed and reduced by half

600 grams Brandy, pre-flamed and reduced by half

600 grams Ruby port, pre-flamed and reduced by half

25 liters cold water

Preparation

For the beef stock

Flame the brandy and port together, reduce by half and set aside to cool. In a separate pan, flame the red wine, reduce by half and set aside to cool. Preheat the oven to 180°C, 0% humidity, and full fan. Place the beef bones into roasting trays and roast until golden brown in color; this should take around 45 minutes. Grade the oxtail by size, place the oxtail into 4 separate roasting trays and roast until golden brown in color. This will take from 30 to 45 minutes, depending on their size. Set the brat pan to fry mode, and when it reaches 250°C, add the beef fat. Add the diced beef shin once the fat has fully melted, and turn the heat to 200°C. Brown the diced beef in 2 batches, remove the meat from the brat pan and set aside.

Add the onions and star anise and cook until lightly caramelized. Add the carrots, mushrooms, and garlic and cook for 5 minutes. Add the pre-flamed reduced brandy, port and red wine to the brat pan. Add the bones, oxtail, beef shin and cold water. Bring the stock up to the boil skimming off any scum or impurities. Add the thyme and bay leaves. Secure the lid, bring to full pressure and cook for 2 ½ hours. Once the brat pan has depressurized, strain the stock through a fine sieve, followed by a super bag. Blast chill the stock in deep gastro trays. Remove any fat from the surface and reserve for the next stock. Reduce the stock down to 2,400 milliliters in volume. Pass through a superbag. The reduction is now ready for finishing.

White chicken stock

Ingredients

White chicken stock

1,000 grams chicken necks

2,500 grams water, cold

90 grams carrots, 2 centimeters mirepoix

90 grams leeks,

2 centimeters mirepoix

90 grams onion, 2 centimeters mirepoix

1 bay leaf

1 sprig thyme

2 garlic cloves

Preparation

For the white chicken stock

Add all ingredients to a large stock pot and bring to a boil. Once boiling, reduce heat to medium and simmer for five hours. Strain and chill immediately. Store in the refrigerator.

Roast chicken stock

Ingredients

Roast chicken stock

3.5 kilograms chicken carcasses, approx 4 (make the weight up with chicken wings if needed)

10 grams thyme sprigs

2 grams bay leaves, cut in half

2.5 grams black peppercorns

3.2 liters cold water

Preparation

For the roast chicken stock

Preheat the oven to 180°C, 0% humidity, full fan. Roast the chopped chicken bones and the wings separately. Place the chopped chicken bones and chicken wings into the roasting trays in a single layer. Roast the chicken bones until they are light brown; this will take about one hour. Drain the fat from the bones and reserve for the finishing of the sauce. Place the roasted chicken bones into the brat pan, followed by the cold water. Skim off any fat and bring it to a boil, removing any impurities that rise to the surface. Add the aromatics. Put the lid on, bring it up to full pressure and cook for 2 hours. Once the pressure cooker has depressurized, pass the stock through a super bag. Blast chill the stock in deep gastronorm containers. Remove the fat and retain it to finish the sauce. Reduce the stock to 300 milliliters as quickly as possible, skimming off any scum and impurities as and when necessary. Blast, chill, and refrigerate until required for finishing.

Images:

01 Spices and herbs for the consommé

02 Stocks in the making

Fish stock

Ingredients

Fish stock

2,000 grams halibut or turbot bones, washed, cleaned and trimmed into 5cm by 5cm pieces

2,000 grams cold water

2,000 grams cold water

150 grams Spanish onions, peeled and thinly sliced

100 grams carrots, peeled and thinly sliced

100 grams button mushrooms, thinly sliced

100 grams fennel, thinly sliced

80 grams leeks, thinly sliced

80 grams celery, thinly sliced

30 grams flat leaf parsley, roughly chopped

0.3 grams bay leaves, cut into

0.5cm strips

0.5 grams coriander seeds, toasted and lightly crushed

0.2 grams black peppercorns, lightly crushed

Preparation

For the fish stock

Place the chopped, washed fish bones into a medium-sized pan. Add 2,000 grams of cold water. Place the pan onto the stovetop and gently bring it to a simmer. Once simmering, remove the pan from the stove and pass the blanched fish bones through a colander. Place the blanched fish bones back into the pan and run cold water over them. Once the blanched fish bones are fully cooled, pass them through the colander again. Place the blanched/ drained fish bones into a clean, medium-sized pan. Add the remaining 2,000 grams of cold water. Place the pan back onto the stovetop and gently bring it to a simmer. Gently simmer the fish bones for 40 minutes. After 40 minutes, add the sliced onions, carrots, button mushrooms, fennel, leeks and celery. Very gently stir to disperse the vegetables throughout the stock. Simmer for a further 20 minutes. After 20 minutes, remove the pan from the heat. Add the flat-leaf parsley, bay leaves, coriander seeds and black peppercorns. Very gently stir to disperse the herbs & aromatics throughout the stock. Place a lid onto the pan and leave to infuse for 20 minutes. After 20 minutes, pass the fish stock through a colander. Leave for 10 minutes to fully drain. Once fully drained, discard the contents of the colander. Pass the strained fish stock through a fine sieve, followed by a super bag. Transfer the passed stock into shallow gastro containers and place it into the blast chiller. Once fully chilled, bag the stock into 300-gram bags. Vacuum seal on program 1. Place into the fridge until required.

Duck stock

Ingredients

Duck stock

5 kilograms duck carcasses, chopped

200 grams duck fat (reserved from roasting the bones)

1,050 grams plum tomatoes, cut in halves lengthways

750 grams onions, finely sliced

10 grams star anise

750 grams carrots, finely sliced

15 grams garlic, peeled and sliced

10 grams coriander seeds

4 grams black pepper

315 grams white port, flamed and reduced by half

15 grams thyme sprigs

2 grams bay leaves

5 litres water

Preparation

For the duck stock

Pre-flame the white port and reduce it by half in a separate saucepan.

Preheat the oven to 180°C, 0% humidity, full fan. Place the duck carcasses into the roasting trays and roast until golden brown in color; this should take around one hour. Once roasted, remove the bones from the trays, place them into deep gastro trays and place them in the blast chiller to cool as quickly as possible. Set the brat pan to fry mode at 180°C; once the temperature reaches 130°C, add 100 grams of duck fat. Once the fat has melted, place the tomatoes on a cut flat side down. Cook the tomatoes until they have caramelized; this should take 8-10 minutes. Remove the tomatoes, add the remaining 100 grams of duck fat, then the sliced onions and the star anise, and cook until softened. Add the carrots, garlic, coriander seeds and black peppercorns and cook until the carrots have softened. Add the white port, roasted duck carcasses, roasted tomatoes and water. Bring to a simmer and skim off any impurities from the surface. Add the thyme and bay leaves, secure the lid and cook under full pressure for 2 hours. Once the brat pan has depressurized, lift the lid. Pass the stock through a fine sieve, followed by a super bag. Blast chill the stock in deep gastronorm trays. Remove the fat from the surface and reserve it for the next stock. Reduce down to 500 milliliters and reserve for finishing.

Tarragon oil

Ingredients

Tarragon oil

500 grams parsley

500 gams blended oil

150 grams Tarragon

Preparation

For the Tarragon oil

Add oil and herbs into Vitamix and blend. Once the vortex is achieved, it is set to full speed. Blend until mixture breaks. Continue to mix for a few minutes. When finished, drip through a lined chinois over an iced bath.

Red wine sauce

Ingredients

Red wine sauce

1 quart shallots

1 bay leaf

3 sprigs thyme

1 garlic head

½ quart mushroom scraps

1 cup red wine vinegar

¼ cup sugar

6 bottles red wine

1 bottle red Port wine

1 teaspoon black peppercorns, coarse

2,350 grams brown chicken jus

Preparation

For the red wine sauce

Add oil and herbs into Vitamix and blend. Once the vortex is achieved, it is set to full speed. Blend until mixture breaks. Continue to mix for a few minutes. When finished, drip through a lined chinois over an iced bath.

Dashi

Ingredients

Dashi

40 grams Kombu

2,000 grams water

30 grams bonito flakes

Preparation

For the Dashi

Place the Kombu in a pan with water and heat it to 60°C. Hold it at 60°C for 1 hour. Discard the Kombu and continue to heat the stock to 60°C. Add the bonito flakes, stir and infuse for 5 minutes. Pass the stock through a fine sieve, followed by a super bag. Pour the dashi into a metal gastro container and blast chill. Store in the fridge until required.

Yeasted Brodo

Ingredients

Yeasted Brodo

2 litres vegetable nage

90 grams sunchoke

10 grams garlic

250 grams celery

5 grams thyme

5 grams rosemary

1 gram saffron

1 gram yeast

Xanthan

1 bay leaf

Preparation

For the yeasted Brodo

Add sunchoke, garlic, celery, thyme, rosemary, saffron and yeast to vegetable nage. Bring to a boil. Set aside to cool. Strain and set aside to cool. Once cool, weigh and add 0.2% xanthan gum. Blend and remove air. Heat to order.

Paris brown mushroom juice

Ingredients

Paris brown mushroom juice

1,000 grams Paris brown mushrooms

3 grams fine salt

Preparation

For the paris brown mushroom juice

Ensure the mushrooms are clean and free from any dirt. Blitz the mushrooms in the robo coupe to a duxelle-like consistency. Transfer the blitzed mushrooms into a large metal gastro container. Add the fine salt. Stir the fine salt through the blitzed mushrooms, ensuring it is dispersed throughout. Set up a large metal gastro container with a steamer tray inserted and lined with a double layer of muslin cloth. Transfer the blitzed mushrooms into a gastro container inserted with the steamer trays lined with the muslin cloth. Evenly spread the blitzed mushrooms out on top of the muslin cloth. Fold the muslin cloth over the top of the blitzed mushrooms. Cover with cling film, then place another tray on top of the blitzed mushrooms to push it down to apply pressure. Then, cling film to hold in place firmly. Place the wrapped gastro container into the fridge and leave for 24 hours. After 24 hours, remove the gastro container from the refrigerator. Squeeze the blitzed mushrooms to extract any excess mushroom juice. Transfer all of the mushroom juice into a blow and whisk. Place the mushroom juice into a large vacuum seal bag. Seal on program 1. Store in the fridge until required.

Finished veal stock

Ingredients

Finished veal stock

4 ½ kilograms veal neck bones, cut into 2.5 cm pieces

1,800 grams beef tendons

1 kilogram carrots, peeled and diced into 2.5 cm pieces

700 grams leeks, cut into 2.5 cm pieces and washed well

1,200 grams yellow onion, peeled and diced into 2.5 cm pieces

4 garlic cloves

1 each fresh bay leaf

¼ bunch fresh thyme

¼ bunch Italian parsley stems

2 each black peppercorns

125 grams tomato paste

11 liters cold water (for veal I)

11 liters cold water (for veal II)

Preparation

For blanching

Place the veal bones in the stockpot and fill with cold water. Slowly bring the water to a boil, skimming often to remove impurities. Strain and place bones in a sink for cleaning. Hand-wash the veal bones and reserve them for Veal I.

For the Veal I

In a stockpot, combine the calves' feet and veal bones. Fill the stockpot with cold water to the handle, leaving space for the additional mirepoix. Slowly bring to a simmer, skimming often to remove impurities. Whisk half the tomato paste, then add the mirepoix and aromatics. Simmer slowly for 8 hours, skimming often. After 8 hours, strain, leaving the bones and the mirepoix in the stockpot. Strain the liquid through a basket strainer into containers. Label it “Veal I” and refrigerate until needed.

For the Veal II

Wipe down the inside of the Veal I stockpot (containing the bones and mirepoix). Relabel the stockpot as Veal II. Fill the stockpot with cold water to the handle. Slowly bring to a simmer, skimming often to remove impurities. Whisk in the remaining half of the tomato paste. Return to a simmer and cook for 6 hours, skimming often, then strain. Discard the bones. Strain the liquid through a basket strainer into a clean stock pot.

For the finished veal stock

Combine the liquids for Veal I and Veal II in a clean stockpot. Label “Finished Veal”. Slowly reduce the stock to 24 liters, skimming often, and strain through a chinois. Chill as quickly as possible, then vacuum package 3 liters of finished stock per bag. Freeze, if desired or necessary.

Mushroom stock

Ingredients

Mushroom stock

3,000 grams seared / charred shiitake mushrooms - cut into 0.5 centimeter slices

14,000 grams vegetable stock

12,000 grams baby button mushrooms

1,200 grams sunflower oil

1,000 grams banana shallots, sliced into 3 millimeters thickness

40 grams garlic, peeled, degermed and sliced into 3 millimeters thickness

2,000 grams Madeira

250 grams dried shiitake mushrooms, sliced into 4 millimeters thickness

60 grams thyme

10 grams black peppercorns

Preparation

For the mushroom stock

Set the small bratt pan to fry mode. When the plate reaches 180°C, add 200 grams of sunflower oil, followed by the shallots. Sweat without color. Add the sliced garlic. Sweat without color. Place the sliced seared/charred shiitake mushrooms and the vegetable stock into the bratt pan. Set the bratt pan to boil mode. Bring the stock to the boil. Skim off any impurities. Seal the lid of the bratt pan and bring to full pressure. Cook for 30 minutes. After 30 minutes, turn the bratt pan off and allow it to depressurize.

Place the Madeira into a pan on medium heat and reduce to 1000 grams. Set aside. Ensure the baby button mushrooms are clean and free from any dirt. (Wash the mushrooms in cold water if necessary and ensure they are fully drained). Split the button mushrooms into two equal batches. Set the large bratt pan to fry mode. When the plate reaches 250°C, add 500 grams of the sunflower oil, followed by half of the button mushrooms. Fry the mushrooms until they are evenly golden brown. Once caramelized, remove the baby button mushrooms from the bratt pan and place them into a large colander to allow any excess oil to drain from them. Once drained, lay the caramelized baby button mushrooms onto large metal trays lined with blue J Cloths. Add the remaining 500 grams of sunflower oil to the bratt pan and repeat this process with the other half of the baby button mushrooms. Once the mushrooms have been browned and are even in color, reduce the heat setting on the bratt pan. Remove the caramelized baby mushrooms from the bratt pan and set them aside.

Add the caramelized baby button mushrooms and reduced Madeira into the small bratt pan (already containing the shallots, garlic, seared/charred shiitake mushrooms and vegetable stock). Stir to disperse fully. Set the bratt pan to boil mode. Bring the stock to the boil. Skim off any impurities. Add the dried shiitake mushrooms, sliced into 4-millimeter thickness, thyme and black peppercorns to the bratt pan. Seal the lid of the bratt pan and bring to full pressure. Cook for a further 30 minutes. After 30 minutes, turn the bratt pan off and allow it to depressurize.

Once the pressure cooker has depressurized, pass the mushroom stock through a fine sieve followed by a superbag. Transfer the mushroom stock into large shallow gastro containers. Blast chill the stock. Once the mushroom stock is fully chilled, remove it from the blast chiller. Remove and discard any surface fat from the stock.

Mushroom consommé

Ingredients

Mushroom consommé

5 pieces shallots

5 pieces celery stick

500 grams button mushroom

10 grams thyme

2 pieces bay leaves

750 grams Noilly Prat

10 pieces oyster mushroom, grilled

4,000 grams vegetable stock

250 grams white shoyu

Preparation

For the mushroom consommé Sweat shallots, celery and mushrooms in a pan. Add dry herbs. Add Noilly Prat, raise the heat, and reduce. Add grilled mushrooms and cover with the vegetable stock. Cook for 10 to 15 minutes, then cover and infuse for 1 hour. Clarify with egg whites until clear.

Ala Grecque

A fantastic pickle. We love to use this with artichokes.

Ingredients

Ala Grecque

2000 grams water

500 grams olive oil

500 grams white wine vinegar

30 grams peppercorns

3 grams thyme

3 grams garlic

25 grams shallots

30 grams corriander seeds

2 lemons cut in half

Preparation

For the ala Grecque

Wrap spices in a muslin cloth. Put all Ingredient in a rondeau then bring to a simmer. Reserve for cooking.

Vegetable nage

Ingredients

Vegetable nage

5 leeks, sliced

20 carrots, peeled

10 onions, sliced

1 head of celery, sliced

Basil stalks

Chervil stalks

Chives

Tarragon stalks

½ head garlic

4 star anise

1 tablespoon coriander seeds

½ tablespoon white peppercorns

1 bottle white wine

1 lemon

Preparation

For the vegetable nage

Add the vegetables to a pan and cover them with water. Slowly bring to a boil and simmer for 8 minutes. Then add the herbs and aromatics and simmer for another 2 minutes. Add the white wine and lemon and simmer for another 2 minutes. Cool the mixture with all the vegetables in the liquor and strain it after 24 hours.

Vegetable stock

Ingredients

Vegetable stock

150 grams leeks

300 grams carrots

42 grams celery

35 grams onion

125 grams turnips

45 grams garlic

188 grams button mushrooms

400 grams tomatoes, whole and peeled

¼ bunch fresh thyme

1 each bay leaf

5 each black peppercorns

5 liters water

Preparation

For the vegetable stock

Cut all vegetables, except for the tomato, into 1 cm pieces. In a rondeau, sweat leeks, carrots, celery, onion and turnips without oil. Add the remaining ingredients to the cooked vegetables. Cover with cold water and bring to a simmer. Continue to simmer for 45 minutes. Strain through a china cap and then through a chinois. Chill as quickly as possible. Vacuum package 2 liters per bag. Freeze if necessary.

Chimichurri sauce

Ingredients

Chimichurri sauce

50 grams parsley, chopped

50 grams cilantro, chopped

160 grams red onions, minced

3 grams red chili flakes

1 minced garlic cloves

260 grams olive oil

5 grams salt

White wine vinegar

Preparation

For the chimichurri sauce

Combine the herbs, onions, pepper, garlic, oils, salt and pepper. The vinegar is added a la minute.

Peppercorn sauce

Ingredients

Peppercorn sauce

100 grams shallots, thinly sliced

55 grams black peppercorn, crushed

20 grams white peppercorn, crushed

2 tablespoons sugar

330 grams Cognac

220 grams white wine vinegar

3.8 liter brown chicken jus

1.5 liter double cream

1 cup Dijon mustard

Green peppercorns

Brandy

Preparation

For the Peppercorn sauce

Cut all vegetables, except for the tomato, into 1 cm pieces. In a rondeau, sweat leeks, carrots, celery, onion and turnips without oil. Add the remaining ingredients to the cooked vegetables. Cover with cold water and bring to a simmer. Continue to simmer for 45 minutes. Strain through a china cap and then through a chinois. Chill as quickly as possible. Vacuum package 2 liters per bag. Freeze if necessary.

Blue cheese sauce

Ingredients

Blue cheese sauce

1 liter double cream

500 grams blue cheese (Gorgonzola or Roquefort)

1 tablespoon Worcestershire sauce

¼ teaspoon Tabasco

Salt

Black peppercorn

Preparation

For the blue cheese sauce

Reduce the double cream by 1/3. Crumble the blue cheese into the cream and emulsify with a hand blender. Add the remaining ingredients and reduce to the right consistency. Season with salt and pepper. Finish a la minute with crumbled blue cheese.

Crab bisque

Ingredients

Crab bisque

10 small hen crabs, chopped

12 carrots, diced, caramelized

8 onions, sliced, caramelized

4 star anis

40 grams coriander seed

10 grams cayenne

2 head garlic

½ bunch thyme

200 grams tomato puree

300 milliliters olive oil

300 milliliters Cognac

300 milliliters pastis

18 liters white chicken stock

Double cream

Salt

Preparation

For the Crab bisque

Start cooking the carrots; when nicely colored, add onions and keep cooking till soft and caramelized. Add spices, herbs and garlic and cook for a further ten minutes. Add tomato puree and keep cooking till sweet. Roast shells in hot oil, add Cognac and burn off. Add to vegetable base and deglaze with chicken stock. Put it back in a clean pan, cover it with stock, and bring it to a boil. Simmer for 2 hours, skim, skim, and skim. Let stand and infuse for ½ hour. Crush the shells with the soup blender and pass through chinoise. Reduce by half. Measure the amount of stock: add the same amount of cream as stock. It is not necessary to add cream to the whole amount of stock. Any stock left over can be frozen for later use. Check seasoning.

Soy brown butter sauce

Ingredients

Soy brown butter sauce

450 grams brown butter from buttermilk

250 grams soft butter

90 grams lemon juice

100 grams regular soy sauce

10 grams shallots chopped

20 grams garlic, chopped

Parsley julienne

Preparation

For the soy brown butter sauce

Sweat the shallots and the garlic without coloration. Add the soy sauce and lemon juice. Bring to a boil and remove from heat. Do not reduce.

Chicken Bouillon

Ingredients

Chicken Bouillon

5 kilograms Cotswold white chickens, breasts removed

4 liters cold water

200 grams carrots, finely sliced

200 grams onions, finely sliced

80 grams celery, finely sliced

65 grams leeks, finely sliced, white and pale green parts only

7 grams garlic, crushed

3 whole cloves

7 grams black peppercorns

23 grams thyme sprigs

33 grams parsley

2 grams bay leaves

Preparation

For the chicken Bouillon

Place the chickens in a large pan and cover with cold water; bring to a boil, then carefully remove the chickens and discard the water. Rinse and refresh the chickens under cold running water. Put the chickens into a pressure cooker and add cold water to cover them; bring to a simmer, skimming off any scum on the surface. Cook under full pressure for 1 hour 30 minutes, then depressurize the brat pan. Add the vegetables, cloves and peppercorns to the stock. Cook under pressure for a further 30 minutes, then depressurize. Add the thyme, parsley and bay leaves and leave to infuse for 30 minutes. Strain the bouillon through a fine sieve, then through a super bag. Blast chill the stock in deep gastro trays. Remove any surface fat and discard. Bag the stock into 300-gram bags, and sous vide on program 1. Refrigerate until required.

Basil oil

Ingredients

Basil oil

250 grams parsley

250 grams spinach

150 grams basil

500 grams blended oil

Preparation

For the basil oil

Add room-temperature oil to Vitamix with parsley and spinach. Blend. Once a vortex is created, turn on the highest setting. Blend until the mixture 'breaks'. Once 'broken,' continue blending for at least 5 minutes. Add basil. Stop the blender 60 seconds after the basil is fully incorporated. Pour contents into a chinois lined with linen over a bain marie ice bath. Once the oil has dropped completely, pour it into a piping bag. Hang the bag overnight. Once the water, sediment, and oil have fully split, cut the bag open and apply gentle pressure to discard the water and the sediments, stopping the flow once dark green oil begins to come out.

Green oil

Ingredients

Green oil

300 grams canola oil

150 grams spinach

Preparation

For the green oil

Place all ingredients in a Vitamix and blend on high speed until the liquid reaches 65°C. Pass through a sieve lined with a muslin cloth and wait until all the oil is fully drained. Place the container with oil in the freezer and wait until the water in the oil freezes. Remove the oil and discard the frozen water.

Tomato water

Ingredients

Tomato water

10 kilograms vine ripe tomatoes

Salt Pepper Sugar

Preparation

For the tomato water

Cut the tomatoes into quarters and blend them in a Robot Coupe. Season. Place the tomatoes in a plastic container and wrap them tightly. Steam at 100°C for 1 hour. Strain through cheesecloth. Reserve the water.

Mayonnaise

Ingredients

Mayonnaise

80 grams Dijon

2 egg yolks

400 grams sunflower oil

30 grasm chardonnay vinegar

Salt to taste

Preparation

For the mayonnaise

Place egg yolks and mustard in a blender

Turn on to a low spin. Gradually pour the sunflower oil and incorporate slowly. Season with salt.

Fish velouté

Pickle

Ingredients

Fish velouté

40 grams butter

100 grams shallots, prepped

100 grams Bunapi mushroom

500 grams white wine

100 grams vermouth

100 grams sake

200 grams double cream

50 grams creme fraiche

300 grams fish fumet

Preparation

For the fish velouté

Melt butter in a pan and sweat down shallots and mushrooms with no coloration. Add wine and reduce by 2/3. Add vermouth plus sake and reduce by 2/3. Add cream and reduce by half. Blend with an immersion blender until the sauce is chunky, then pass it through a sieve.

Ingredients

Pickle

250 grams sugar

750 grams vinegar

500 grams water

½ tablespoon mustard seeds

½ tablespoon peppercorns

Preparation

For the pickle

Mix all ingredients. Bring to a boil. Reserve.

Pasta dough

Ingredients

Pasta dough

30 egg yolks

2 whole eggs

20 grams whole milk

20 grams extra virgin olive oil

2 grams ascorbic

750 grams double zero flour

Preparation

For the pasta dough

You can do this in a few ways. The traditional way requires you to make a flour well, add the eggs and oil, and work the mix to become a dough.

The other way is to place the dry ingredients into the Robot Coupe and pulse. Remove and knead to become a smooth dough.

Either method requires you to rest the dough once made. When rolling, it is recommended to do some basic folds become rollings a thinner pasta.

Quince Chutney

A fantastic pickle/pressure we love to use this with artichokes

Ingredients

Quince Chutney

6 quince dices

200 grams Quince Vinegar

200 grams Ruby port

100 grams Orange juice

100 grams Sugar

40 grams root ginger

2 shallots

1 cinnamon stick

Preparation

For the chutney

Dice Quince and shallots , add all ingredients and cook slowly, this will take a few hours. Keep stirring and ensure it doesn't catch. Cook to the correct consistency, allow to cool and Jar.

The Experience

Excellence In Service

The Atlas Approach

At Atlas, our commitment to excellence in service is defined by a blend of professionalism, enthusiasm, and personal touches. Focusing on key principles ensures each guest experience is memorable and extraordinary.

The First Seconds: Making a Lasting Impression

The initial interaction sets the tone for the entire dining experience. In those first few seconds, we strive to ensure guests feel sharpness, enthusiasm, and expertise. Demonstrating sharpness means showing awareness, preparedness, and confidence. This can be achieved through posture, eye contact, and readiness to introduce the restaurant's concept, style of service, or special occasions noted. These elements build early trust, ensuring a seamless dining experience.

Enthusiasm is conveyed through tone, facial expressions, and passion for the menu, fostering a positive and engaging atmosphere. Expertise involves knowing every detail about dishes, ingredients, and beverage pairings, including the structured flow of courses. This knowledge inspires confidence in recommendations and enhances the natural progression of the meal.

Maintaining Good Manners

Manners are a cornerstone of Atlas’s elegance and professionalism. They uphold the elevated dining experience and create a polished impression, even for regular guests. They use formal and respectful language, address guests by their last name, and avoid casual expressions that reflect polished language. Body language and demeanor are equally important—standing tall, maintaining eye contact, and smiling during interactions convey attentiveness. Avoiding leaning, crossing arms, or appearing inattentive ensures a professional and welcoming presence. Engaging hospitality begins with a warm, thoughtful greeting that sets a welcoming tone

Being Proactive

Proactive service ensures guests feel attended to without feeling overwhelmed. Being present without hovering means monitoring guest cues, such as setting menus or signaling for the next course, and proactively approaching. Subtle service involves executing confident and seamless interactions maintaining a well-timed and uninterrupted flow. Timing management is critical, requiring coordination with the kitchen to preserve the smooth progression of dishes and avoid unnecessary delays between courses.

Images: Team getting ready for service

Capturing Guest Preferences Additional Tips for Personalized Service

Proactive service ensures guests feel attended to without feeling overwhelmed. Being present without hovering means monitoring guest cues, such as setting menus or signaling for the next course, and proactively approaching. Subtle service involves executing confident and seamless interactions maintaining a well-timed and uninterrupted flow. Timing management is critical, requiring coordination with the kitchen to preserve the smooth progression of dishes and avoid unnecessary delays between courses.

Regular guests should always be addressed by name, and key details from past visits should be recalled to make their experience memorable. For first-time guests, inquiring about preferences early and creating a profile after their visit is essential. Anticipating needs is another hallmark of exceptional service; if a guest enjoyed specific dishes or wines previously, proactively recommending similar options or the same pairing adds a thoughtful touch.

By implementing these practices, the Atlas team consistently delivers an exceptional dining experience that blends professionalism with personal touches. This ensures that guests feel valued and delighted with every visit.

The People

The People

A key part of our success is the diversity of our team.

In the kitchen at Atlas, we’re not just cooking food; we’re building something far more meaningful—a community of talent, passion, and creativity. Our back-of-house team now has over 50 people, organized in a classic European brigade system. This hierarchy isn’t just about structure—it’s about learning. Each chef teaches the one below and learns from the one above, creating a cycle of shared knowledge that strengthens the entire team. Everyone has a role in carrying out our vision, from the executive chef to the trainees.

When I hire, I’m not just looking for skill. I look for energy, drive, and curiosity—qualities we cannot teach but can nurture. You can sense when someone is eager to learn and grow; that excitement is what I look for in every new team member. Once they’re here, it’s our responsibility as leaders to teach them the right way. Everything at Atlas is done by hand every single day, which means precision and discipline are critical. We meticulously craft our recipes to ensure consistency and quality, and our training reflects that same attention to detail. We don’t cut corners because we believe good habits build great chefs.

What inspires talent in our kitchen is all around us—the beauty of the food we create, the satisfaction of our guests, and the opportunity to learn and grow every day. With so many techniques to master and flavors to explore, there’s always something new to discover. For anyone who loves food, that’s motivation enough to push to be the best.

A key part of our success is the diversity of our team. Growing up in London, I was surrounded by people from all different backgrounds and food cultures, and that’s something I carry with me to this day. Diversity brings new perspectives, flavors, and ideas to the table. One of my favorite things we do at Atlas is our family meal, where team members take turns cooking dishes that are personal to them—meals they grew up with or recipes passed down from their grandparents. It’s an opportunity for everyone to share their story and teach the rest of the team something new. It’s personal, it’s meaningful, and it builds a sense of camaraderie that you can taste in the food we create together.

We can’t afford to ignore the richness that comes from embracing different cultures. Whether through travel, working with people from diverse backgrounds, or simply sharing a meal, those experiences broaden our horizons and make us better—better chefs, better people, and a better team. At Atlas, that’s what we strive for every day.

Freddy Money

Images: Chefs prepping for service

Images: Pre-service at Atlas

Images: Prepering for service

Family Meal

Family Meal

A Daily Ritual of Flavor and Connection.

At Atlas, one of the most important meals is shared among the team. Every afternoon at 3:30 p.m. sharp, the restaurant staff gathers for Family Meal, a cherished tradition that goes beyond nourishment. It’s a time to reset, recharge, and come together before the evening’s service transforms the space into one of the city’s most celebrated dining destinations.

Planned weekly with the Chef de Cuisine and entrusted to two chefs each day, Family Meal is a creative outlet and a learning opportunity for the entire kitchen team. Sustainability plays a central role, as the meal often features ingredients from the Atlas menu, maximizing the use of every product. From the leftover bones of a roasted fish transformed into a rich soup to the trimmed vegetables repurposed into vibrant sides, nothing is wasted.

Setting up Family Meal is a collective effort. As the two assigned chefs finalize the dishes, the front-of-house team steps in to set up the buffet and take turns serving. Meanwhile, a crew uses this time to clean and reset the stations, preparing for the evening ahead.

But Family Meal is more than resourceful cooking. It’s a global journey, offering a taste of the world’s diverse culinary traditions. J1 students, hailing from countries

across the globe, often take the lead, sharing family recipes that bring their cultural heritage to life. One day it might be a fragrant Indian curry; another, a Peruvian ceviche or a French ratatouille. These moments are not only delicious but deeply educational, exposing the team to new flavors, techniques, and stories that broaden their culinary horizons. After all, a chef is only as good as their exposure to the world’s vast palette of tastes and traditions.

This gathering is as much about community as it is about cuisine. Sitting down together—chefs, cooks, servers, bartenders, and managers alike—it breaks down the barriers between roles. For a few minutes, the kitchen becomes more than a workplace; it becomes a family. Sharing food and conversation recharges the team, setting their minds and spirits ready for the evening’s service.

Family Meal is a cornerstone of Atlas’s culture, reinforcing the belief that great food starts with great people. It’s a daily reminder that no matter how fastpaced or high-pressure the environment may be, the true essence of hospitality begins within the team itself—with connection, care, and a shared love of food.

Images: Family Meal served at The Garden Room

Four Hands

Collaborations

Four Hands Collaboration Series

In 2019, the Four Hands Collaboration Series came to life when Freddy reached out to some of the chefs he admires and respects worldwide to come to Atlanta to cook with him and his team.

The Four Hands dinners kicked off with a remarkable collaboration featuring Chef Jean-Philippe Blondet from three-MICHELIN-star Alain Ducasse at The Dorchester in London. Chef Blondet brought his mastery of contemporary French cuisine to Atlanta, curating an extraordinary tasting menu that set the tone for a defining series of events. His visit marked a celebration of fine dining and the beginning of a tradition rooted in creativity, collaboration, and cultural exchange.

Since that inaugural event, the Four Hands dinners have evolved into a cornerstone of Atlas’ culinary identity. These evenings bring together chefs from across the globe to craft unique menus that blend their distinct styles and expertise. It’s an unparalleled opportunity for diners to experience the confluence of culinary philosophies and the innovation that results when two talented teams come together in the kitchen.

The energy behind the scenes during these dinners is electric. Teams from different culinary traditions work side by side, transforming ideas into dishes with precision and artistry that feels effortless but is

anything but. “Once you share a service or two with each other, you kind of become friends for life as chefs,” said guest chef Ryan Ratino during one such dinner. “You remember these kinds of things for a long time.”

The mutual exchange of knowledge and inspiration makes these collaborations so impactful. Each guest chef brings unique techniques, ingredients, and perspectives, offering the Atlas team invaluable learning opportunities. When each chef leaves, Atlas levels up.

The Four Hands dinners also serve to elevate Atlanta’s place on the global culinary stage. By hosting world-renowned chefs and presenting innovative, collaborative menus, Atlas showcases the city’s vibrant food scene and growing reputation as a destination for fine dining. These events are not just about the dishes served—they are about fostering a culture of excellence, pushing boundaries, and inspiring the next generation of chefs.

For Atlas, the Four Hands dinners are more than just special occasions. They celebrate the interconnectedness of the culinary world, a testament to the power of collaboration, and a promise to keep moving forward—refining, innovating, and inspiring through the art of food.

Images:

Chef Thomas Allan, from The Modern, working with Atlas chefs

The Chefs

Notable Four Hands Collaborations.

Chef Jean-Phillippe Blondet, chef of three-MICHELIN-star Alain Ducasse at The Dorchester, was the first installment of the dinner series in January 2019. He brought his talents from London and curated a remarkable tasting menu experience influenced by his contemporary French cuisine.

Chef at the 2 MICHELIN stars Alex Dilling at cafe Royal in London, Chef Alex Dilling, brought his passion and artistry to Atlas in November 2020 for an exclusive eight-night tasting menu experience.

The 2017 Bocuse d’Or Winner, Chef Mathew Peters, joined Atlas in September 2021 for the return of the Four Hands Collaboration Series, bringing his renowned expertise to the kitchen.

A two-MICHELIN-star chef, Chef Paul Liebrandt, collaborated with Atlas for five nights in February and October 2021, presenting exceptional eight-course tasting menus that delighted diners.

In October 2023, Atlas welcomed California Chefs Josiah Citrin of two-MICHELIN-star Mélisse in Santa Monica and Philip Tessier of oneMICHELIN-star PRESS in St. Helena.

In July of 2022, Chef Freddy Money made his way to California to participate in the Global Cuisine Series put on by The Ritz-Carlton, Half Moon Bay. There, Chef Money collaborated alongside Chef Roberto Riveros at Navio Restaurant.

Hailing from Sweden, Chef Nicolai Tram collaborated with Atlas in November 2022 to create a forest-inspired tasting menu and participate in the first-ever ATLAS Away event—a culinary adventure in unexpected locations.

A Michelin-starred culinary icon, Chef Gunter Seeger partnered with Chef Freddy Money in September 2022 for a magical seven-course menu, highlighting their shared passion for precision and creativity.

Chef Ryan Ratino from twoMICHELIN-star Ômo by Jônt in Winter Park, Florida, and the 1-Michelinstarred Bresca in Ft. Lauderdale, partnered with Atlas in July 2024 for a vibrant menu exploring the culinary potential of flowers, in collaboration with The House of Krug Champagne.

Jean-Philippe Blondet

Cooking at Atlas was an incredible experience.

Meeting Freddy takes me back to a few years ago in London, where our paths first crossed.

At that time, Freddy was the Head Chef at The Grill at The Dorchester, and I had just joined as Executive Sous Chef at Alain Ducasse at The Dorchester. From the moment we met, there was an immediate connection, united by our shared drive and passion for pushing culinary boundaries and showcasing exceptional menus.

Our paths would cross again, and Freddy soon reached out with an exciting invitation to join him for the first collaboration dinner he was hosting in Atlanta. I was honored to be the first guest chef invited to such a special occasion, and it was a moment I will never forget.

The restaurant itself is a true reflection of Freddy's character – sophisticated and filled with an extraordinary collection of modern art. It is a space that perfectly complements his vibrant personality and creative vision. We share a deep commitment to sourcing the best ingredients and celebrating seasonality, believing conveying the right message through our food is crucial.

Cooking at Atlas was an incredible experience. The staff's professionalism and attentiveness allowed us to share our stories through every dish. Freddy's talent is unmatched – his creativity is limitless, and his fearlessness in pushing the boundaries of what is possible in the kitchen. It is inspiring. I am beyond excited to collaborate with Altas again and incredibly proud to be part of the first edition of The Atlas Cookbook.

Kirk Westaway

I admire Freddy's passion for his craft.

I've known Freddy for years, and our connection started with some key industry figures. These connections led to discussions about the possibility of collaborating, something we'd spoken about for some time but hadn't yet been able to.

The timing worked out perfectly when JAAN closed for renovation in late 2022. A few of us from the team traveled to Atlanta to work with Freddy at Atlas. From the moment I arrived, it was clear that Freddy had built a strong team. Atlas wasn't just going through the motions; they were fully invested in creating an exceptional guest experience. The service and energy were excellent, and Freddy's leadership was evident in everything they did.

During my time in Atlanta, Freddy also showed me around the city. We went for a 10-kilometer run along the

Atlanta Beltline, a great way to take in the local sights. We even stopped for pancakes and a classic American breakfast, a reminder that sometimes the simplest experiences are the most enjoyable.

A few years later, Freddy visited us at JAAN in Singapore. His presence was a hit with the team – they appreciated his personality, approach in the kitchen, and how he brought people together. It was amazing to see our collaboration come full circle.

I admire Freddy's passion for his craft, commitment to his team, and approach to hospitality. Working with him has been a true pleasure, and I'm grateful for the lasting friendship we've built. I look forward to further collaborations.

Nicolai Tram

We use each other as a resource for both inspiration and venting.

Freddy and I first met in the mid-2000s, where we both found ourselves working in one of the most innovative kitchens in Spain. Both strangers to the language and the city, we quickly became friends. Since that day, we have done many events and collaborations together, both personally and professionally. I consider him a brother. I had the

opportunity to do an amazing collaboration dinner at Atlas and bring a taste of my food philosophy to Atlanta. We use each other as a resource for both inspiration and venting and continue to inspire each other. Intense moments in Spain where we refined our passions for cooking set the tone for a lifelong friendship.

Michael Elégbèdé

One of the most rewarding aspects of this collaboration was witnessing the community come together.

Ifirst met Chef Freddy through a mutual friend, and it felt like serendipity. At the time, I was in Lagos, Nigeria, creating from ÌTÀN Test Kitchen, a tasting menu space where each dish celebrated West African cultures and traditions. Our conversation flowed effortlessly, and it quickly became apparent that we shared a deep passion for exploring diverse culinary landscapes. The idea of cooking together was electric, especially in a city like Atlanta, rich in Black history and steeped in culinary practices that trace their roots back to West Africa.

I found the prospect thrilling as we began collaborating on a menu from 6,000 miles apart. Conversations about ingredients and flavors—some familiar, others new— could have felt overwhelming, yet they were anything but. Instead, they sparked creativity. We laughed, exchanged ideas, and ultimately crafted a menu that honored both the vibrant heritage of West Africa and the dynamic culinary scene of Atlanta.

During this process, Freddy and I found ourselves navigating a major kitchen renovation. It was a whirlwind experience that revealed the tenacity and perseverance of our entire team. Watching Freddy lead with passion and purpose was inspiring. The eager and attentive cooks embraced every challenge, diving into the intricacies of an innovative menu deeply rooted in tradition.

One of the most rewarding aspects of this collaboration was witnessing the community come together. Atlantabased artists and curators showcased their remarkable works, transforming the space into an immersive experience for our guests. Before they even reached the dinner table, they were enveloped in the rich tapestry of art and culture that surrounded them.

I am grateful for this incredible journey. It was a truly enriching experience filled with creativity, connection, and culture. I eagerly anticipate our next culinary adventure together!

Roberto Riveros Leyton

How I Met Freddy Money and Atlas.

The year was 2022, and everything was beginning to come back to life after the COVID-19 shutdowns and the challenges of 2021. With our new hotel manager, who came directly from the St. Regis Atlanta, came many connections, one of which was Mr. Money.

Indeed, that year was when my connection with Atlas and Freddy began. In July 2022, we invited him to participate in our event at The Ritz-Carlton Half Moon Bay: the Global Cuisine Series. This unique culinary weekend experience involves two restaurants collaborating on two dinners and brunches. It's an exceptional experience for guests and us as chefs and cooks.

We spent nearly two months planning this event through video calls and emails. The result was one of the most applauded events in the Global Cuisine Series.

During that weekend, I had the opportunity to witness Chef Freddy's passion, determination, and technique, as well as the incredible person he is at Atlas. It also allowed me to learn more about him and his journey, and we realized we had worked with many people in common before. That's when we understood just how small the culinary world truly is. A Chilean and an Englishman meet in the United States, only to discover they had worked in Spain with the same people in different years. How small the world of cuisine can be.

Later, he invited us to a charity event in Atlanta—an incredible experience. This was my chance to dine at Atlas, finally. It was an extraordinary dinner from start to finish, with no detail going unnoticed and every opportunity to surprise diners seized.

At that moment, I knew Atlas was not just a one-Michelin-star restaurant but worth two and perhaps even three. It might very well be the most successful restaurant in Atlanta. The simple reason? Each dish was an experience, turning the ordinary into the extraordinary without compromising flavor, portions, or the intrigue of each creation.

As chefs, we often take different paths. I haven't yet been able to return to Atlanta to visit my friend Freddy, but I will return or invite him to wherever I am. I hope it happens soon.

I am profoundly grateful that destiny allowed me to meet and work alongside a chef like Freddy. Atlas is more than a great restaurant; It is a remarkable restaurant that seeks to make dinners happy and leave guests with unique experiences in every bite of its dishes.

A pioneer of modern Nigerian gastronomy, Chef Michael Elégbèdé of ÌTÀN T.K in Ikoyi, Lagos, joined Atlas in July 2023, showcasing West African flavors and techniques in an eight-course menu that celebrated his roots and vision. In 2022, ÌTÀN was listed as one of the best places to eat in the world by La Liste, and Chef Elégbèdé was honored with a World's 50 Best Next award for his contributions to Nigerian gastronomy.

In October 2024, Chef Thomas Allan of The Modern, a two-MICHELIN-star restaurant in New York, joined Chef Money for a spectacular one-night event featuring an exclusive eightcourse menu, complemented by Kaviari Caviar and Billecart-Salmon Champagne pairings.

Another two-MICHELIN-star chef, Chef Kirk Westaway, joined Atlas in October 2022, blending his British culinary influences with Chef Money’s expertise for a menu that reflected the global reach of British cuisine.

Ryan Ratino

Chef Freddy and I met over social media. I sent him a private message asking him to join us for a collaboration dinner at Ômo by Jônt. Over the last few years, Atlas and Chef Freddy have been watched by many, including myself and the teams of Jônt and Bresca. We admire the work being done by the team there and the push to continue building the American fine-dining culinary scene with outstanding gastronomy.

Atlas is a stunning venue, creating a contemporary luxury that is so appealing to me. The blend of refined luxury, contemporary art and playfulness is done so well. The team at Atlas was such an incredible host, treating us to a great meal at Lazy Betty, where we

were able to enjoy the meal as a group and get to know some of the Atlas team. We had a very memorable trip to Atlanta cooking with Chef Freddy and Team. The personality of Freddy and his team was such a good fit for the Jônt & Ômo chefs.

Words that come to mind... Generous, Playful, Brilliant, Delicious, Luxe, Exciting.

We look forward to many more collaborative events with Freddy and the team at Atlas and to building a friendship that extends far beyond gastronomy. I feel honored to be a part of the journey of Atlas and Chef Freddy.

Images: Chef Ryan Ratino from Jônt in Atlas

Images: Sauces in the making

Images:

01 Oreo macaron

02 Jean Louis Chave Hermitage

We Move Forward

As we look ahead, we feel deep pride in what we’ve built at Atlas over the past ten years. We've laid a strong foundation for our cuisine and experience, but this is just the beginning. Moving forward, it’s about refining and elevating what we’ve already created—continuing to push boundaries, innovate, and evolve in every way possible.

Education remains at the heart of what we do. We’ll keep working closely with interns, externs, and our team to pass down knowledge, foster creativity, and nurture the next generation of culinary talent. It’s not just about creating great food; it’s about creating opportunities for growth and learning for our team and ourselves.

While we’re proud of where we are today, we know there’s always room to do more—to create even more impactful dining experiences and to deepen the education we provide. The work doesn’t stop here. Atlas is about constantly striving to be better, grow, and push the limits of what’s possible in our craft. The next chapter is an exciting one, and we can’t wait to see where it takes us.

Freddy Money

About the Authors

FREDDY MONEY

ATLAS, THE GARDEN ROOM, NAMI, THE CHEF’S COUNTER CHEF

With a culinary journey that spans Europe to the United States, Chef Freddy Money is a luminary in the world of gastronomy. Chef Money's approach to cooking is deeply personal, reflecting the comforting embrace of family and the exquisite touch of world-class culinary maestros.

Chef Money has spent over 20 years mastering the art of cooking, with pivotal roles in Michelin-starred establishments such as Alain Ducasse at The Dorchester. It is this mastery, along with his dedication to innovation and education, that has earned him well-deserved accolades, from gold and silver medals at the Nations Cup Denmark, where he represented the United Kingdom, to Best Dessert in the UK, and most recently, the coveted Michelin star for his culinary leadership at Atlas in the St. Regis Atlanta.

While he has traveled the world and worked with the best in the business, Chef Money calls the Tavistock Restaurant Collection home. Since 2015, Chef Money has pioneered culinary strategy with TRC, trailblazing menu and recipe development and new restaurant concepts. His mark of excellence is now stamped onto Atlas, The Garden Room, and Lake Nona, Orlando’s NAMI, where he serves as Culinary Director.

With a world of flavors left to explore and many accomplishments yet to be achieved, this is just the beginning for Chef Freddy Money.

DANIELA CINTRON BILINGUAL JOURNALIST, EDITOR AND PRODUCER

Daniela Cintrón is an award-winning bilingual journalist, editor, and producer whose work has been featured in local and international media. She serves as the editor and content manager for Discover Atlanta and contributes to renowned publications such as the Los Angeles Times, Atlanta Magazine, Eater, OZ Magazine, and more. An experienced food journalist, Daniela is also the managing editor of Atlanta’s cookbook Fearless Innovation: What Unites Us.

Her storytelling has garnered prestigious accolades, including an Emmy Award for co-producing the docuseries Atlanta Con Sabor Latino with Telemundo and an Award of Excellence in Journalism from the Atlanta Press Club. In 2024, she was recognized as one of the 50 Most

Influential Latinos in Georgia by the Georgia Hispanic Chamber of Commerce for her leadership and impact. Daniela holds a Graduate Certificate in Digital Storytelling from Harvard University and is pursuing a Master’s in Journalism at the same institution.

Daniela’s deep passion for culinary storytelling is rooted in her upbringing in her family’s restaurant business, coming from a long lineage of chefs. Her unique perspective on the stories behind the kitchen doors drives her commitment to showcasing the people, culture, and artistry that define the food industry.

We want to thank Atlanta for being such a welcoming and hospitable city. You were once a foreign place, but it’s now home. Thank you for opening your hearts and welcoming me into the community.

Thank you for all the fun adventures with friends we met through Atlas - you know who you are.

Thank you to all our valued guests over the years. You have been there for Atlas even before my time.

Thank you to our amazing leadership team and all the mentors throughout my career.

Thank you to my family and friends. We know this is a demanding career, and I appreciate your patience.

Thank you to those who saw the seeds of Atlas. You have set the platform for us to excel, and this is just the beginning.

Peace.

Freddy Money

Snacks

Recipe Index

Lamb Tartare with Sheep's Milk and Bachelor Buttons – Page 44

Caviar Panisse – Page 46

Chicken Liver Parfait and Cherry – Page 48

Little Gazpacho Snacks – Page 50

The Nami Nuggets – Page 52

Late Night Churros with Vanilla and Chocolate Dip – Page 54

Foie Gras and Sea Buckthorn Flower – Page 56

Carrot Chips with Aerated Chive Butter – Page 58

Foie Gras Jammie Dodger – Page 60

Pizza, But Not a Pizza – Page 62

Smoked Sturgeon with Ponzu – Page 63 "Octo" Chips – Page 64

Caviar

Caviar, Shaved Apple Ice, Cauliflower – Page 76

Delicate Jelly of Smoked Mackerel, Dressed Lobster, and Kristal Caviar – Page 78

Kristal Caviar with Smoked Sturgeon and Crispy Potatoes – Page 80

Caviar Confetti with Shellfish and Butternut Squash (2023) – Page 82

Vegetables

Tomato Salad with Vegetable Chips (2021) – Page 90

Tomato Salad (2023/2024) – Page 92

Potato Leek Soup - Page 94

Poached White Asparagus with “Mimosa” - Page 96

Avocado Salad - Page 98

Atlas Take on Borscht Soup - Page 100

Another Beet Salad (2023/2024) - Page 102

Spring Agnolotti - Page 104

Mushrooms Cooked Over Fire on Mushroom Consommé - Page 106

Olive Oil

Summer Gazpacho - Page 112

Salt

Diver Scallop with Matsutake Mushrooms - Page 118

Poultry

Glazed Chicken with Tarragon and Vegetables from Hickory Hill Farms - Page 122

Green Eggs and Ham with Truffled Brioche - Page 124

Fish

Halibut with Cauliflower Confetti - Page 128

Poached Halibut Ikura Beurre Blanc - Page 130

Poached Cod with Citrus Sauce, Saffron-Infused - Page 132

Coral Grouper with Salt-Baked Root Vegetables - Page 134

Shrimp and Grits - Page 136

Hamachi Crudo with Daikon Salad and Ponzu - Page 138

Meat

Westholme Short Rib with Crispy Purple and Roasted Potatoes - Page 144

Lamb 5 Preparations with Black Garlic and Red Pepper Mosaic - Page 146

Spiced Dry-Aged Duck with Beets, Amethyst and Cabbages - Page 150

Wagyu with Assorted Condiments and Pickles - Page 152

Pastry

Pecan Pie with Camembert and Thyme - Page 164

Golden Rocher - Page 166

Bom Bom Chocolates - Page 168

Brioche Truffle Brule - Page 174

Baguette - Page 176

Pretzel Twist - Page 178

Strawberries and Cream - Page 180

Pistachio and Chocolate Opera with Raspberry Sorbet - Page 182

Sorbets - Page 184

Sticky Toffee Pudding with Pear Sorbet - Page 186

Basics

Chicken Stock - Page 198

Pork Stock - Page 199

Beef Stock - Page 201

White Chicken Stock - Page 202

Roast Chicken Stock - Page 203

Fish Stock - Page 206

Duck Stock - Page 207

Tarragon Oil - Page 208

Red Wine Sauce - Page 208

Dashi - Page 209

Yeasted Brodo - Page 209

Paris Brown Mushroom Juice - Page 210

Finished Veal Stock - Page 211

Mushroom Stock - Page 212

Mushroom Consommé - Page 214

Ala Grecque - Page 216

Vegetable Nage - Page 216

Vegetable Stock - Page 217

Chimichurri Sauce - Page 217

Peppercorn Sauce - Page 219

Blue Cheese Sauce - Page 219

Crab Bisque - Page 220

Soy Brown Butter Sauce - Page 220

Chicken Bouillon - Page 223

Basil Oil - Page 224

Green Oil - Page 224

Tomato Water - Page 225

Mayonnaise - Page 225

Fish Velouté - Page 226

Pickle - Page 226

Pasta Dough - Page 227

Quince Chutney - Page 227