An ultra-luxury reinterpretation of the classic hot dog: A5 Wagyu beef sausage cooked sous-vide, nestled in a vacuum-smoked brioche bun, finished with foie-gras espuma, hand-shaved black Périgord truffle, Ossetra caviar, and smoked truffle aioli. A three-Michelin-star experience in one perfect bite.
Vacuum-sealing the bun with smoke inside it forces smoke into the bread itself rather than just the surface, the way a smoking cloche would — so the bun carries flavor even after the sausage and toppings are gone. Searing the sausage after its sous-vide bath is purely cosmetic at that point, since 60 degrees C for 45 minutes has already fully cooked it; the torch is there for the crust, not the doneness.
4 plates
Ingredients:
- 4 × 6-oz – A5 Wagyu beef frankfurters (or sausages)
- 4 – Premium brioche hot-dog buns
- 150 g – Fresh grade-A foie gras (for espuma)
- 1 large (? 40 g) – Black Périgord truffle
- 30 g – Ossetra caviar
- 2 – Egg yolks (for smoked truffle aioli)
- 150 ml – Neutral oil (for aioli)
- 2 tsp – Black truffle oil
- 1 – Shallot (finely minced)
- 30 ml – Cognac
- 120 ml – Heavy cream
- small handful – Micro arugula or chervil
- as needed – Edible 24K gold leaf flakes
- optional swipe – Aged balsamic reduction
- for cold smoking – Applewood chips
- to taste – Salt, white pepper, lemon juice
Speciality Items:
- Sous-vide immersion circulator
- Gourmet Whip siphon
- Condiment Tins
- Truffle shaver
- Vacuum Sealer
- Smoking Gun
- Culinary Blowtorch
- Micro Tweezers
- Vitamix professional high-speed blender
- Strainer
- Plating Kit
- Digital precision scale
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🍷Sommelier's Recommendation
Bubbles cut through the rich foie gras and truffle while enhancing the Wagyu savoriness.
Smoky depth complements the cold-smoked elements and umami explosion.
Steps:
- Prepare the Foie Gras Espuma and Smoked Truffle Aioli
- Prepare the Vacuum-Smoked Brioche Buns
- Sous-vide the Wagyu sausages in the Polyscience circulator at exactly 60°C (140°F) for 45 minutes.
- Shock sausages in ice water for 2 minutes, pat dry, then sear briefly with the Searzall torch or hot pan for Maillard crust.
- Using precision tweezers and plating tools, begin assembly on a pristine white plate.
- Spread smoked truffle aioli inside the warm smoked bun, nestle the hot sausage, and pipe a ribbon of foie-gras espuma from the siphon.
- Shave 5–6 paper-thin slices of black truffle directly onto the espuma using the Brevetti slicer.
- Add tiny quenelles of Ossetra caviar with tweezers, microgreens, and 2–3 flakes of edible gold leaf. Optional: artistic swipe of aged balsamic.
- Serve immediately with negative space for dramatic Michelin-style presentation.
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Foie Gras Espuma
Ingredients:
- 150 g – Fresh grade-A foie gras
- 1 – Shallot (finely minced)
- 30 ml – Cognac
- 120 ml – Heavy cream
- to taste – Salt and white pepper
Steps:
- Sear foie gras with shallot until lightly caramelized, deglaze with Cognac.
- Blend to silky smoothness in Vitamix, strain through chinois, season, and charge siphon with two N?O cartridges. Refrigerate upright for at least 2 hours.
Smoked Truffle Aioli
Ingredients:
- 2 – Egg yolks
- 1 – Garlic clove
- 150 ml – Neutral oil
- 2 tsp – Black truffle oil
- ½ lemon – Lemon juice
- for Smoking Gun – Applewood chips
Steps:
- Emulsify classic aioli base in high-speed blender.
- Infuse with applewood smoke using the Smoking Gun (seal and shake twice for deep flavor).
Vacuum-Smoked Brioche Buns
Ingredients:
- 4 – Premium brioche hot-dog buns
- for Smoking Gun – Applewood chips
Steps:
- Place each bun in a vacuum bag, fill with applewood smoke using the Smoking Gun Pro.
- Immediately seal on chamber vacuum sealer and rest 20–30 minutes for smoke penetration.
- Remove and lightly toast insides just before assembly.
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