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Victory With Venison Best of Flavor 2018 | Pistache French Bistro | Grilled Venison Tenderloin

Pistache French Bistro offers a Grilled Venison Tenderloin coated in toasted juniper berries, orange zest and clove, served over butternut squash, mushrooms, snow peas and pear, topped with red currant jus
PHOTO CREDIT: Jordan Vilonna

Best of Flavor 2018 At Pistache French Bistro, Chef de Cuisine Isaac Cerny creates a unique, multilayered flavor experience with his Grilled Venison Tenderloin. In fact, it has become one of the most successful plates on the menu.

The venison, after having been marinated in whole-grain and Dijon mustards, is coated with toasted juniper berries, Demerara sugar, orange zest and clove.

Caramelizing on the grill, the crust provides sweet, floral and slightly bitter notes that complement the venison’s naturally strong flavor.

The tenderloin is served over butternut squash purée, roasted mushrooms, sautéed snow peas, caramelized pears and a red currant jus.

The dish is a favorite among Pistache’s patrons. “It’s one of our best-selling items because it is unique and inspired,” says Cerny. “People are surprised how good this dish is when they try it.” The venison tenderloin has sparked innovation on Cerny’s menu.

“The success of this dish allows us to try out additional recipes using more uncommon products,” he says. “These types of dishes add a dimension to the menu that people are looking for.”  


Isaac Cerny


From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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