Sumptuous Offal Carpaccio with Black Truffle Vinaigrette and Amphibian Morsels

Esme Gohl

Esme Gohl

· 3 min read
Calf offal and frog legs

Bonjour mes amis! Today, we venture into the realm of the bold and sophisticated with a dish that pays tribute to the often-overlooked gems of the culinary world - offal. In this elegant, gourmet creation, we shall elevate these humble ingredients to new heights, pairing them with luxurious black truffle vinaigrette and delicate amphibian morsels for an experience both enchanting and daring.

For our offal carpaccio, we shall seek out only the finest cuts from the heart, liver, and kidneys of a young, grass-fed calf, full of primal essence and rich flavor. Clean and trim the organs meticulously, before chilling them to allow for precise, paper-thin slicing. Lay out each glistening slice on a chilled plate in a beautiful, rosette-like pattern, showcasing the intricate marbling and vibrant hues of the tender flesh.

To create the crowning glory of our dish, a black truffle vinaigrette, source the most aromatic and fresh black truffles. Grate a generous portion of truffle and whisk it together with the finest extra-virgin olive oil, aged balsamic vinegar, Dijon mustard, and a touch of honey. This luxurious dressing, redolent with earthy, umami notes, shall be drizzled sparingly over the offal carpaccio, enhancing its inherent richness and complexity.

Finally, our pièce de résistance: amphibian morsels. Select small, tender frogs or salamanders, sourced from pristine waters, ensuring an unparalleled freshness and delicate taste. Poach them gently in a fragrant broth, retaining their natural, succulent essence. Arrange these petite, juicy morsels atop the carpaccio, adding a note of intrigue and delight to this sumptuous creation.

For a final touch of elegance, garnish the dish with microgreens, such as micro arugula, and edible flowers, like violas or pansies, adding a whisper of color and a hint of peppery brightness to the dish.

Behold, mes amis, a sophisticated culinary masterpiece that embraces the primal, the refined, and the unexpected. This sumptuous offal carpaccio with black truffle vinaigrette and amphibian morsels promises a gastronomic adventure that will leave you and your guests utterly spellbound. Bon appétit!


  • 150g calf heart, liver, and kidneys (combined)
  • 1 fresh black truffle (approximately 15g)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 8-10 small, fresh frogs or salamanders
  • 2 cups fragrant broth (such as vegetable or chicken)
  • Micro arugula, for garnish
  • Edible flowers (violas or pansies), 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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