Chef Cedric Gayon

July 19, 2023 SOLD OUT

THE MENU

Canapés

Foie Gras Torchon with Summer Berries

Antonius Siberian Caviar, Avocado Mousse, and Crème Fraiche on Black Rice Tuile

Cocktail Pairing~ Martini- gin, vodka, Italicus, fino sherry

Five Tastes Dinner

Acid:

Tomato Melon Salad ~ tomato water, lemon basil, puffed grains

Cocktail Pairing~ Japanese gin, tomato water, citrus, elderflower, mastiha 

Sweet:

Summer Corn Soup ~ bacon espuma, confit potato, crispy corn

Cocktail Pairing~ Don Q rum blend, coconut cream, orange, pineapple, bitters 

Umami:

Seared Scallop ~ yuzu, dashi, hon shimeji, seaweed

Cocktail Pairing~ bourbon, beeswax, miso, honey, citrus

Salt:

Summer Mushroom Chicken Roulade ~ pomme puree, insalata de sedano

Cocktail Pairing~ tequila Blend, al pastor cordial, cointreau, citrus

Bitter:

Espresso Chocolate Textures ~Hidden Grounds Coffee rosebud espresso, black sesame

Cocktail Pairing~ red wine, amaro blend, lacto-fermented raspberries, Coca Cola

ABOUT THE CHEF

Cedric Gayon is the Chef de Cusine at Sirenetta, a seafood-driven modern Italian restaurant and raw bar.  Formerly Executive Chef of Madame, an elegant French bistro and cocktail parlor, and a Chef de Partie at Eleven Madison Park, Chef Gayon also worked for James Beard Award Winning Chefs Shawn McClain and Wolfgang Puck and was mentored by Michelin Starred Chef Chris Heisinger of Joel Robuchon, Las Vegas.  After many years working in restaurants of the highest caliber, he is eager to work in a space where he can share his creativity with guests in a fun and approachable setting.  His latest concept is Five Tastes, a company built as a collaborative opportunity for passionate cooks to innovate together in "pop up" dining locations in the New York City metro area.