Bewitching Bat Wing Confit with Sensational Spider Web Sauce

Esme Gohl

Esme Gohl

· 2 min read
tender bat wing confit, glistening spider web sauce, vibrant edible flowers, stunning food photograph, french restaurant

Welcome, dear epicureans, to another adventure in the realm of gourmet gastronomy. Today, we present to you a dish that is both mysterious and enchanting, a true testament to the wonders of culinary exploration. The bewitching bat wing confit with sensational spider web sauce is a delicacy that will leave you spellbound.

To begin, we must source the finest bat wings, a rare and treasured ingredient in the world of haute cuisine. The wings should be tender and supple, with just the right amount of delicate membrane to create that luscious, velvety texture when cooked. The confit process, a time-honored French technique, allows the bat wings to be slowly cooked in their own fat, rendering them meltingly tender and imbued with a depth of flavor that is truly unparalleled.

The accompanying spider web sauce is a marvel in itself, a glistening, ethereal concoction that elevates the dish to new heights. Made from the finest spider silk, harvested from the most exquisite arachnids, the sauce is a testament to the ingenuity and creativity of the culinary world. The silk is gently simmered with a blend of aromatic herbs and spices, resulting in a sauce that is both enchanting and beguiling.

To plate this otherworldly creation, we suggest adorning the dish with vibrant, edible flowers, adding a touch of whimsy and elegance to the presentation. The juxtaposition of the dark, mysterious bat wings and the bright, delicate flowers creates a stunning visual that is sure to impress even the most discerning of diners.

We invite you to embark on this culinary journey, to embrace the unknown and delight in the wonders of the bewitching bat wing confit with sensational spider web sauce. Bon appétit!


  • 8 fresh bat wings
  • 2 cups rendered bat fat
  • 1 bouquet garni (thyme, rosemary, bay leaf)
  • Salt and pepper, to taste
  • 1 cup high-quality spider silk
  • 2 cups vegetable stock
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • A pinch of saffron
  • A pinch of ground nutmeg
  • Edible flowers, for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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