Opulent Offal Éclair with Decadent Dragonfly Drizzle

Esme Gohl

Esme Gohl

· 2 min read
golden offal éclair, glistening dragonfly drizzle, garnished with delicate microgreens, stunning food photograph, french restaurant

Welcome, dear epicureans, to another splendid culinary creation that combines the finest ingredients with the most intriguing flavors. Today, we present to you the Opulent Offal Éclair with Decadent Dragonfly Drizzle, a dish that will surely delight your senses and transport your taste buds to new heights.

Our journey begins with the éclair, a classic French pastry that we've elevated to new levels of sophistication by filling it with a rich and creamy offal mixture. The offal, a medley of liver, kidney, and heart, is gently poached and then blended to create a velvety mousse that provides a sumptuous contrast to the crisp choux pastry.

The pièce de résistance of this exquisite dish is the Decadent Dragonfly Drizzle, a sauce crafted from the essence of dragonflies, which are collected at the peak of their freshness and then gently simmered to release their delectable juices. The resulting sauce is a symphony of flavors, with earthy undertones and a hint of sweetness that complements the savory offal filling.

To finish, the éclair is garnished with a delicate scattering of microgreens, adding a touch of freshness and a burst of color to this already stunning dish. The Opulent Offal Éclair with Decadent Dragonfly Drizzle is truly a work of art, both visually and gastronomically, and is sure to be the centerpiece of any sophisticated gathering.

So, my fellow gourmands, I encourage you to embark on this culinary adventure and experience the tantalizing flavors of the Opulent Offal Éclair with Decadent Dragonfly Drizzle. Bon appétit!


  • Choux pastry dough
  • Assorted offal (liver, kidney, heart)
  • Heavy cream
  • Butter
  • Shallots
  • Garlic
  • Fresh thyme
  • Salt and pepper
  • Fresh dragonflies
  • Sugar
  • White wine
  • Lemon juice
  • Microgreens 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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