C+RC: What was the inspiration behind this dish?
LY: The idea of simplicity and flavor profiles that are well known. At the club, we are not trying to reinvent the wheel but rather present it innovatively. We took a staple dish of “meat & potatoes” and tried to elevate it to represent all its components best.
C+RC: What makes this dish successful?
LY: The quality of the ingredients is paramount. We work with great products, and we want to showcase that. There is something valuable about respecting tradition while embracing more contemporary techniques. This particular dish has classic flavor profiles and classic techniques but with nuances of more contemporary techniques as well. Balance is what we strive for.
C+RC: What about this dish makes you most proud?
LY: The take on the twice-baked potato. We wanted to create a dish where the starch/side was equally great as the main protein. We took something really simple and elevated it to what we think is the best version of itself—at least for now.
C+RC: How would you describe the flavors in your own words?
LY: It’s hard to beat the combination of a well-marbled steak cooked over charcoal. This creates a unique flavor profile that, when done well, is the best way to cook a steak. Then we have the potato with earthy notes combined with the richness and acidity of crème fraîche. The parmesan mousse adds complexity and depth of flavor, while the truffle’s aromatic characteristics tie everything together.
C+RC: Why is this dish relevant to other club chefs?
LY: It represents my philosophy: Start with great products and execute proper techniques well without overpowering the ingredients.
Wagyu Beef Ribeye With Black Winter Truffle, Fingerling Potato, Parmesan Mousse, Chives and Sauce Périgourdine
Click here to view the recipe.
