Recipes: Favorites from Jean-Georges Vongerichten

Easy-to-make favorites from famed chef Jean-Georges Vongerichten.

Sept. 19, 2008 — -- Chef Jean-Georges Vongerichten has made a name for himself across the globe by creating new recipies out of old favorites and infusing his restaurants with the latest in international cuisine. On the heels of the opening of his latest restaurant, Matsugen in New York City, Vongerichten shares a few of his recipes.

Lobster Scented With Mace, Fresh Lychees and Chinese Celery in an Ice Wine Verjus Dressing

Recipe courtesy of Jean-Georges Vongerichten

Mace Butter

10 t mace ground fine

1 lb butter cut into pieces

1 t salt

Combine all and heat stirring until butter is very foamy. Continue to cook for the 30 seconds and strain though a chinois. Keep at room temp for service, refridgerate overnight.


Cut lobster tails into natural segments and season with salt and white pepper. Put in a pot and cover 2/3 with mace butter. Put in oven and cook until ¾ cooked. Cook claws in mace butter seperately. Arrange lobster in center of large bowl and top with claws. Drizzle mace butter to cover bottom of bowl. Top with lychee salad.


1 part fresh lychees, peeled and cut off pit

1 part bias cut celery heart

¼ part red scallion, thin bias cut

Thai chili, minced

Micro celery leaves

Season with salt and pepper and a little minced thai chili. Dress with 3 part ice wine verjus and 1 part olive oil. Mound neatly ontop of lobster and drizzle dressing over top. Top with micro celery.

Charred Corn Raviolis, Cherry Tomato Salad and Basil Fondue

Recipe courtesy of Jean Georges Vongerichten



1 Thai chili minced

3 tbs. minced rosemary

4 tbs. shallots

Heavy cream

Grill peeled corn until well charred and remove from cob. Measure 1 quart of kernels. Sweat shallots and chili in butter. Add corn and toss well then add heavy cream, in additions (like risotto) until corn is cooked and tightly glazed. Season with salt and rosemary and make raviolis using standard JGV pasta.

Tomato Salad

1 qt cherry tomatoes washed and quartered

1 c. thinly shaved shallots

2 c. chiffonade basil

Red wine vinegar

Olive oil


Toss tomatoes with shallots and basil. Add salt, red wine vinegar and olive oil to taste.

Basil Puree

1 pound basil picked, washed & blanched

Olive oil

Salt and pepper

Squeeze out excess water and cover with olive oil and puree on high speed until bright green. Shock in a bowl over ice and season with salt and pepper.

Corn removed from cob

Mixed baby basil

Sauté a little corn in foamy butter until tender and add water to almost cover. Mount with butter and emulsify. Season with basil puree and add raviolis which have been poached in simmering water. Sauce should be creamy and brothy, not thick and should be bright light green. Place in a small bowl and top with the cherry tomatoes, then sprinkle with the baby basil.

Ribbons of Tuna, Avocado, Spicy Radish and Ginger Marinade

Recipe courtesy of Jean-Georges Vongerichten's "Asian Flavors of Jean-Georges"

Serves four

Kaffir Syrup

¼ cup lime juice

¼ cup qt sugar

36 kaffir lime leaves rough chopped

Combine all in a pot and bring to boil. Remove from heat and cool at room temp. Strain.


12 oz. tuna

4 tbs. olive oil

1 Thai chili mincedr

1 shallot minced

Cut perfect spaghetti from tuna. Gently season with salt, minced shallot and minced Thai chili and olive oil to taste.

Ginger Marinade

½ cup ginger

2 tbs. olive oil

½ cup champagne vinegar

½ cup part soy

¼ cup part kaffir syrup

Peel ginger and rough chop. Puree in blender with just enough olive oil to spin, until totally smooth to make ginger puree. Mix with remaining ingredients.

To serve:

Mix avocado with salt, lime juice, olive oil. Slice the radishes ¼ inch thick and keep in cold water, then drained well, seasoned with salt and tossed with the chili oil. In the bottom of a small bowl arrange a generous spoonful of the avocado. Top with about six slices of the radish and arrange the half the fish in a bundle on top. Add more radishes, the remaining fish then top with radish. Spoon the marinade around and drizzle with the chili oil.