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One of the most memorable dishes created with the Bocuse d’Or Team USA, this corn nest transforms corn silk — a byproduct normally discarded — into an elegant, textural garnish.

Through months of R&D with the Alinea team, the process evolved from candying to frying and dehydrating, ultimately producing a crisp nest that cradles delicate corn quenelle “eggs.” Popped sorghum and gold dust add whimsy, while the balance of savory and sweet highlights the creativity and technical refinement of this dish.

Part 1: Corn Silk

Step 1
Combine glucose and water in saucepan, bring to a boil. Add corn silk, submerge in syrup.

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Step 2
Transfer corn silk and syrup to mason jar, seal. Cook in pressure cooker at 15 PSI for 1 hour.

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Step 3
Remove and cool to room temperature. Strain syrup, rinse silk in warm water, dry thoroughly between towels.

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Step 4
Divide into 5 g portions, place in tea strainers. Place on tray.

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Step 5
Heat grapeseed oil to 400°F/205°C. Fry tea strainers until water evaporates and oil stops bubbling.

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Step 6
Drain on towel-lined tray, remove nests from strainers.

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Step 7
Dehydrate at 200°F/95°C for at least 30 min, or until crisp, until ready to serve.

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Part 2: Egg

Step 1
Secure quenelle molds with rubber bands/tape, refrigerate.

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Step 2
In small bowl, combine all powders (corn powder, agar, carrageenan, gellan).

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Step 3
Heat milk and water in saucepan, whisk in powders. Bring to boil, simmer 15 sec. Remove from heat.

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Step 4
Whisk in butter and salt. Transfer to squeeze bottle.

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Step 5
Fill chilled quenelle molds, refrigerate until set.

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Step 6
Unmold, trim bottoms if needed, and keep on tray.

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Step7
Warm eggs gently at 165°F/75°C before serving.

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Step 6
Unmold, trim bottoms if needed, and keep on tray.

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Step7
Warm eggs gently at 165°F/75°C before serving.

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Part 3: Sorghum

Step 1
Combine sorghum + clarified butter in covered pan over medium-high.

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Step 2
Shake until sorghum pops. Drain on towel-lined tray.

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Step 3
Mix with salt and pimentón. Reserve popped sorghum and extra pimentón salt.

Step 4: To Serve

Step 1
Sprinkle nests with pimentón salt.

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Step 2
Brush nests with gold luster dust using pastry brush.

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Step 3
Place one warm egg on each nest.

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Step 4
Using plating tweezers, garnish with two pieces popped sorghum.

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Step 5
Serve immediately.

Chef Phil Tessier

Philip Tessier is an award-winning chef, author and innovator living and working in the famous Napa Valley Wine Country.

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Corn Nest

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