Flavor Trends, Strategies and Solutions for Menu Development
Pan-Seared Chicken Paillard with Lacinato kale, Brussels sprouts, pickled grapes, almonds, orange, Parmesan, honey gastrique

By Flavor & The Menu
April 19, 2019

Keith Brunell

The Pan-Seared Chicken Paillard at Nordstrom Restaurants’ concepts Cafe Bistro and Bazille introduces an American seasonal sensibility to the dish. “It comes together by lightly pounding the chicken to tenderize, increase plate coverage, and quickly and evenly cook the chicken,” says Keith Brunell, Corporate Chef.

“For prep, we also pre-grill the Brussels sprouts and shave them to provide a smoky char flavor and retain color. Lacinato kale is shaved raw for quick pick up, providing texture and height. Grapes are pickled with coriander to elevate the acidity and intensify the grape flavor.”

Toasted almonds add a surprising crunch. Extra-virgin olive oil and burnt honey are infused with tangy lemon and orange zest to create an ‘au naturel’ sauce to provide an elevated aigre-doux flavor.”

Brunell points out the ease of switching out supporting characters for seasonal refreshes. “The beauty of the dish is that the vegetable, fruits and nuts can be switched out based on the growing season,” he says. “The green elements can be raw mustard frills or endive, the nuts can be walnuts or pistachios, grapes can be apricots, plums, currants or even pickled California avocados when in season. And the Brussels can be Romanesco, cauliflower and broccoli. The variations are limitless.”

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