Villeroy & Boch x Chef Joe Anthony

Leading the kitchen is Chef Joe Anthony, Executive Chef and Managing Partner of Arvine. Before opening Arvine, Chef Joe developed his culinary career in celebrated New York City kitchens, including Daniel, Union Square Café and The Modern. He later spent 12 years as a core leader at Restaurant Gabriel Kreuther.

His approach brings together technique, creativity and an appreciation for the details that turn a meal into an experience; making Chef Joe and Arvine a natural partner for Villeroy & Boch.

After all, a memorable meal isn’t only about what’s on the menu. It’s about how the food is presented, how the table is set and, most importantly, the people gathered around it.
 

For our collaboration, Chef Joe translated two elevated dishes for the home kitchen, giving home cooks the opportunity to bring a little of the Arvine NYC dining experience to their own tables.

The recipes may be restaurant-inspired, but Chef Joe adapted them with the home cook in mind.
 

For the main course, Chef Joe shares his take on a Peking-style lacquered roast duck with crisp skin, tender meat and a beautifully glazed exterior.

The secret starts before the duck ever reaches the oven. Chef Joe recommends seasoning it with a blend of salt, peppers, cardamom, fennel and coriander before allowing it to rest uncovered in the refrigerator. This helps dry the skin while giving the seasonings time to permeate the meat.

Before roasting, the duck is brushed with a honey and soy glaze to create its signature lacquered finish. Chef Joe completes the dish with herb-flecked Arborio rice and a citrus-forward hoisin-style sauce.

And then comes one of our favorite parts: the presentation.

The rich, deep color of the lacquered duck creates a striking contrast against classic white of the Cellini collection. Arrange the sliced duck alongside the rice, finish with the sauce and let the food take center stage.

For dessert, Chef Joe turns to the flavors of Sicily.

His Sicilian-inspired semolina cake combines citrus, warm spice and rich mascarpone for an impressive finish to the meal. The dessert features three components: a citrus-forward semolina cake, brown butter mascarpone cream and a spiced raisin chutney.

While the finished plate looks restaurant-worthy, much of the work can be done ahead of time. Prepare the chutney and mascarpone cream in advance, then bake the cake when you’re ready to serve.

To plate it like a chef, place a warm slice of semolina cake slightly off-center on your favorite Villeroy & Boch dessert plate. Add the brown butter mascarpone cream, spoon the raisin chutney over the cake and finish with a touch of freshly grated nutmeg.

It’s proof that sometimes the right plate really can be the finishing ingredient.