Chef Mavro's BlogBlogging about food & wine
Fresh Perigord truffles sliced tableside over special recipes. See complete Winter Truffle Menu to whet your appetite for these rare delicacies. Available now for a limited time only.
Chef especially recommends truffle-friendly recipes for this fine dining option including: Peterson Upland Farm Egg, the Lamb Harissa, the Big Island Feta Long Peppercorn, the Chocolate Burgundy Truffle and the Catch Rataouille among others. One of the many reasons Chef Mavro is recognized as a top Honolulu restaurant.
Celebrate New Year’s Eve and the “Best of Provence and Hawaii” at Chef Mavro, Honolulu’s top fine dining restaurant. A gold and black decor will set an elegant stage for a feast of the world’s most rare and delicious treats. Reserve your table now as seating is very limited. 808-944-4714 or firstname.lastname@example.org.
the best of provence and hawaii
new year’s eve
grand degustation menu & with wine pairings
(Monday, December 31, 2012)
CHEF MAVRO GALA MENU
sea urchin froth, white sturgeon caviar, crème fraiche
wakatake, junmai daiginjo “onikoroshi” sake
egg – truffle
fresh périgord truffle “osmose” egg, from peterson’s upland farm
potato mousseline, chervil, serrano ham ribbons
domaine william fevre, 2010 chablis “bougros” grand cru
foie gras – balsamic vinegar
sautéed hudson valley foie gras, balsamic glaze, bed of savoy cabbage
mission fig poached in sweet wine, toasted portuguese sweet bread
château lamothe guignard, 1996 sauternes 2nd cru classé
onaga – ratatouille
long-tail red snapper, ratatouille “déclinaison,” zucchini ribbons
essence of basil & jus
domaine ladoucette, 2009 pouilly fumé
lobster – chorizo
keahole lobster à la coque, chorizo puff, crustacean essence
comtesse bernard de cherisey, 2010 puligny-montrachet premier cru “les chalumeaux”
duckling – chutney
grimaud farm muscovy duckling, gingered green papaya chutney
sweet kahuku corn fritter, “modern” bigarade sauce
antinori, guado al tasso estate 2008, bolgheri superiore
feta – long peppercorn
seared hawaii island goat dairy feta cheese, fried sage
apricot jelly, brick mille-feuilles, red onion confiture
rare hawaiian organic white honey
domaine des baumard, 2007 quarts de chaume
le grand dessert 2013
“déclinaison” of island madre chocolate
warre’s, 1985 port
wine pairings 98.00
By popular demand top Honolulu restaurant Chef Mavro is again flying in fresh Perigord truffles from France to add even more excitement to your fine dining experience of innovative regional cuisine. And adding a “Greatest Hit” recipe that is so truffle-friendly! Look for the (t) next to the truffle-friendly recipes on the complete menu posted on this site. Reserve your table now for December and January. Chef’s “truffle” letter will be posted tomorrow.
Egg Truffle Osmose
peterson’s upland farm egg, truffle osmose, potato mousseline, chervil, serrano ham ribbons
wine pairing: jean-marc brocard 2010 chablis 1er cru “vaulorent”
In the kitchen at Chef Mavro right now, fresh blinis added to a Flight of Sustainable Caviars (in an ice block) to be served tableside with creme fraiche. Guests ready to taste all three and choose their favorite!
TripAdvisor review November 2012 “I would rank this dining experience above the French Laundry. I like the more comfortable atmosphere. We did the food and wine pairing, 6 course. And, what was nice, if you don’t like something you can switch out a curse. Waiter was wonderful and we enjoyed the experience, we will return when we come back to Oahu.”
Great story by StarChefs about a point of pride at Chef Mavro – cooking for the staff meal before service begins.
Yelp.com Elite restaurant review – Russell from Honolulu 9/24/12 “Mavro continues to lead Honolulu in cutting edge cuisine.
The Degustation Menu never disappoints and the service has never been better.
The restaurant was packed last night (Sun) and Chef was making the rounds to a lot of smiling faces.”
TripAdvisor.com restaurant review Brooke from Honolulu
I walked into this dimly lit restaurant on my birthday thinking….’hmmm…its small but has a great romantic ambiance, how have I lived in Hawaii so long and driven by this restaurant time and time again?” But the BEST things come in small packages…..So, it was only fitting that the BEST MEAL I HAVE EVER EATEN, came from such a small Gem.
Honolulu’s newspaper recommended Chef Mavro’s Autumn Menu in today’s entertainment section: “There’s also a new dessert on the menu by pastry chef Lynette Pflueger (who re-located from Washington State to join Mavro’s team): a chocolate burgundy truffle featuring Madre Chocolate with toasted black walnuts, a white chocolate tarragon ganache, pear coulis and dulce de leche topped with truffled white chocolate coated in cocoa nibs.” http://www.honolulupulse.com/food-drink/quick-bites-oct-12-2012
Don’t miss “Der Fledermaus” opening the Hawaii Opera Theatre (HOT) season this weekend. Again this year we offer Opera Dinners with complimentary house cocktails and a tableside welcome by opera-lover Chef Mavro. Special Dinners: 4-course Pre-Opera 5:30 p.m. (early opening) Friday, October 12. Also 4-, 6-course or Grand Tasting menus for Apres-Opera on Sunday, October 14 (flexible arrival times). 944-4714
HOT Stars Barbara Shirvis (shown here, plays Rosalinda) & Richard Troxell (who plays Gabriel von Eisenstein) loved dining with us last week and shared their review on the HOT blog.
Gayot comments that “These ten restaurants serve the best seafood in America from sea to shining sea.” http://www.gayot.com/restaurants/best-us-top10-seafoodrestaurants_4_01us.html
Chef Mavro landed a coveted spot on the 2012 Top 10 Seafood Restaurants in the U.S., the only Hawaii restaurant on a list that includes Le Bernardin in New York City and Providence in Los Angeles.
“What can I say? I love seafood! I was born in the port of Marseilles surrounded by fishermen and fish mongers. Then I moved to Honolulu 25 years ago where I found the wonderful fish auction and a lot of familiar ingredients. Being on this Gayot list with Eric Ripert of Le Bernardin and other chefs who are passionate about seafood is a great honor,” comments Mavro.
Check out the new Autumn Menu and all the irresistible seafood dishes, as well as lamb, pintade and quail!
Chef Mavro Pastry Chef Lynette talks about her new dessert on the Fall Menu that launches on Tuesday, Sept. 25:
Imagine…herbaceous white chocolate tarragon ganache draped like a ribbon over crispy and creamy Madre chocolate from the Big Island speckled with toasted black walnuts, smooth and spicy forelle pear coulis scented with Hawaiian vanilla, rich dulce de leche caramel, topped with truffled white chocolate coated in cocoa nibs, reminiscent of the intoxicating Burgundy truffles with which it’s spiked.
This is a romanticized description of my newest dessert creation for Chef Mavro Restaurant. The inspiration comes from the earthy flavors of fall and my impatience as we anticipate the arrival of truffle season. Chef Mavro let me have the first of the harvest to put in my chocolate-truffle dessert to get everyone geared up for the bounty that is soon to come.
My “truffled white chocolate truffle” is the whimsical part of this dish. It brings a smile to my face whenever I say it and I love how naturally I was able to imitate the look of the Burgundy truffles with this sweet bite.
I’ve been very excited about my recent collaboration with Madre Chocolate in Kailua. Madre is a local chocolate producer and I am using their 70% dark chocolate which is made from cacao grown on the Big Island. I am so happy to be able to use chocolate grown and made here in Hawaii. It gives the earthiness in my dish and a foundation based right here at home.
American black walnuts, tarragon, forelle pears, and caramel are all natural compliments to the Hawaiian chocolate and Burgundy truffle. Tarragon and pears are a match made in heaven for me. Forelle pears have a spicy quality; combine this with the anise flavor of the tarragon and you get a hint of classic fall spices. Pair this with the dulce de leche caramel and it’s all my favorite flavors of fall.
I hope I’ve got your mouth watering! I look forward to hearing feedback from our guests about this creation.
Honolulu restaurant Chef Mavro will unveil new food & wine pairings on Tuesday, Sept. 25 with exciting rare ingredients from Big Island Abalone slow cooked for ultimate tenderness, to Grimaud Farm Guinea Fowl with a Hawaiian Vanilla chestnut puree, and many other gourmet treats. Wine pairings are new too! From Jim Clendenen’s Au Bon Climat Pinot Noir to Domaine de Terrebrune Bandol Rose and other selections that will elevate your taste experience.
Check back on Monday for the complete menu and Chef’s backstory from his Big Island farm trip last week. And Elizabeth Kieszkowski’s blog post today with photos and comments from her experience as part of our food & wine pairing committee.