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Toque envy

Three of the world's top chefs go to Ibiza for lunch and Charles Clark is up to the challenge

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Ibiza, Master Chefs reception, Jerome Bocuse, Thomas Keller, Charles Clark, Daniel Boulud, Grant Cooper
The World Master Chefs were treated to lunch in the private room at Ibiza. Jerome Bocuse, Thomas Keller, Charles Clark, Daniel Boulud, Grant Cooper Photo by Priscilla Dickson
Ibiza, Master Chefs reception, food
The second course was crispy pork belly with apple kimchi and ginger gastrique. Photo by Priscilla Dickson
Ibiza, Master Chefs reception, food
A delicious serving from Charles Clark's Ibiza kitchen. Photo by Priscilla Dickson
Ibiza, Master Chefs reception, Jerome Bocuse, Thomas Keller, Charles Clark, Daniel Boulud, Grant Cooper
Ibiza, Master Chefs reception, food
Ibiza, Master Chefs reception, food
Places-Eat-Ibiza-exterior-1

No butterflies for Ibiza chef Charles Clark, thank you, even with three of the world's leading chefs coming for lunch. The Louisiana native was all excitement and pride when he started two days out working on a daunting culinary challenge.

Master Chefs Daniel Boulud, Jeróme Bocuse and Thomas Keller were scheduled to lunch in the private room at Ibiza on Friday as guests of Clark and his business partner Grant Cooper.

 "I thought, 'I can't impress these guys with anything but what I do best.' So I'm going back to my roots for this meal," Clark said. 

We ran into Clark the night before where he was working a swank rocker-themed party. "I thought, 'I can't impress these guys with anything but what I do best.' So I'm going back to my roots for this meal," Clark said.

The culinary talent behind Clark Cooper Concepts began the four-course feast with his signature Trailer Park Gumbo with chicken and andouille sausage served with a dollop of rich potato salad. Next up was crispy pork belly with house-made apple kimchi and ginger gastrique. The third course was a nod to the Gulf Coast — a pan seared barrel fish resting on cauliflower puree and served with shaved Brussels sprouts infused with extra virgin olive oil, lemon and basil.

For dessert, Clark prepared a roasted honey crisp apple stuffed with apple bread pudding, accompanied by house-made baklava and finished with a brandy crème anglaise.

The star toques were in town for a World Master Chefs dinner benefiting the Harris County Sheriff's Office Foundation. That to-die-for feast for 150 was held on Saturday in the River Oaks home of Deana and Larry Blackburn.

Joining the trio at Ibiza's table for 10 were foundation founders Franco Valobra and John Houghtaling, Deana Blackburn (chair of the fundraising dinner) and friends of the chefs.

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