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Thursday, November 19, 2015


Shaun Hergatt of New York’s Juni Restaurant adds some truffle mayo magic and foie gras elegance to the humble sandwich
Note from Pillar to Post blog: British Airways “Club” magazine publishes as a regular monthly feature a club sandwich recipe contributed by a world class chef.  BA is kind to share the recipe with bloggers.  In its October 2015 issue, chef Shaun Hergatt of New York’s Michelin rated Juni Restaurant, shared his "upgrade to first class" flair on the humble club sandwich.

Guest Blog by Shaun Hergatt— My most memorable Club Sandwich experience was 10 years ago on Langkawi Island in Malaysia. I ordered a sandwich at the Datai Resort, in the middle of the rainforest. It felt strangely good to be eating something so familiar in such tropical surroundings.

The secret to a great Club Sandwich is to slice the bread very thinly, so you can taste all the layers with each bite. At The Setai (Miami Beach), when I was the opening executive chef, I actually made a ‘hot-pressed’ Club with this bread ratio in mind.

My own take on the Club Sandwich would include a Hudson Valley foie gras terrine, avocado purée, chicken, bacon, black truffle mayo, brioche and lettuce battered in tempura for texture.

Foie gras is an ingredient that brings depth and complexity to any dish. It’s also a vital component of my signature Juni dish ‘The Cherry Ripe’. Whenever I design a dish I try to keep the micro-seasons in mind. That’s why I’ve included black truffle mayo here. It’s also a nod to my Australian roots.

OVER THE TOP--Chef Shaun Hergatt uses sautéed foie gras terrine to add a decadent twist to the classic club sandwich.
Shaun Hergatt’s foie gras twist on the Club Sandwich

Ingredients (makes one sandwich)

20g sautéed foie gras terrine

1 brioche bun, thinly sliced and fried lightly in butter

10g truffle mayo (combine 2 parts whole egg mayonnaise with 1 part black truffle purée)

5g double-smoked bacon, grilled until crispy

30g chicken breast, grilled and sliced

3 romaine lettuce leaves, tempura battered and fried until crisp

2 lollo rossa leaves

For the avocado purée

50g ripe avocado

A dash of lemon juice

1 tsp salt


1. Put the foie gras in the freezer for 3 hours.

2. Once frozen, microplane it and store in the fridge until ready to use.

3. Blend the avocado, lemon juice and salt into a purée. Pass through a fine sieve, then place the purée in a pastry bag with a fine-tip nozzle. Put to one side.

4. Begin building the sandwich, starting with fried bread, truffle mayo, crisp romaine, lollo rossa leaves, bacon and grilled chicken.

5. Place another slice of fried bread on top of the chicken and repeat the layering, and finishing with another slice of fried bread.

6. Garnish by adding the microplaned foie gras and piping on the avocado purée.

Chef Shaun Hergatt early in his career was chef de cuisine at The Dining Room at the Ritz Carlton, Sydney.  He earned two Michelin stars at his SHO Shaun Hergatt restaurant in NYC and recently under his guidance Juni has earned one star from Michelin’s prestigious restaurant rating system.
Juni is a boutique restaurant in the Flatiron District’s Hotel Chandler serving American cuisine in innovative, seasonal dishes that showcase ingredients sourced from local farmers and foragers. The name "Juni" comes from the Latin word June, the heart of harvest season.


The Hotel Chandler is a revamped 1905 Beaux Arts hotel designed by the architectural team of Buchman & Fox, who designed the Sherry-Netherland hotel in Manhattan.  Located in the Flatiron District of New York City, Hotel Chandler is a member of the Small Luxury Hotels of the World Collection.  Recent remodel was done by designer Jane Capellini.

Located in New York City's Flatiron District, the 1905 hotel was recently restored, including bringing back the original look of its limestone facade.

The bar at Juni Restaurant, Manhattan

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