Recipes

Duck with celeriac, walnut and cassia

A perfect dish to enjoy while it’s cold outside, Onno Kokmeijer creates a tasty combination of duck, gnocchi and seasonal mushrooms. Delicious!

Ingredients Duck 1 duck from Pierre Duplantier 1 punnet of nasturtium leaves Seasonal mushrooms   Spice mix 4g grated long pepper 8g grated cassia 30g sea salt   Duck jus Duck carcass 1L chicken stock   Celeriac mousseline 1 celeriac 4 dl milk 10g butter Sea salt and pepper, to taste   Celeriac rollatinis 1/4 celeriac White balsamic...

February 25, 2018

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Raw marinated scallops with fresh oyster sorbet

Another flawless recipe from Eric Frechon for scallops served with a fresh oyster sorbet and an imperial caviar snowball…the perfect way to celebrate the beginning of the weekend!

Serves4 Ingredients 12 Scallops 30g of Sologne Imperial Caviar Gold leaf   Lemon cream 240g of thick cream 60g of lemon juice 10g of fine salt   Oyster sorbet 450g of special oysters and their juice 200g of liquid cream 150g of scallops 1/4 of the juice of a lemon Zest of 1 lemon   Lemon metil 400g of water 8 leaves of gelatine 2,5g of metil 10g of salt Fresh...

February 23, 2018

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Egg filled with duck liver, seaweed chips and Chinese egg-sauce

Emanuel Weyringer’s cuisine is light, contemporary and slightly unusual. Try this exclusive recipe for egg filled with duck liver to enhance your gastronomic repertoire…Yum!

Ingredients Duck Liver-Cream 160 gr Duck Liver 2 Egg Yolks 60ml lukewarm milk 60ml lukewarm cream Salt Pepper 6ml Rice Wine 6ml Brandy     Chinese Cabbage marinated with X.O. Sauce 15 gr dried shrimps, finely chopped ¼ Chilli, chopped 15ml Thai Fishsauce 10ml dark Soyasauce 5ml Sesame-Oil 1gr. Ginger, grated ¼ Garlic, chopped 125ml Sunflower-Oil 40gr Chinese Ham...

February 21, 2018

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Crunchy nougat with pear sorbet and basil

A perfect sweet dish with a palette cleansing sorbet to finish off any delectable meal from Johann Lafer…Enjoy!

Serves 4 Ingredients Sorbet 250g pear puree 50g sugar 250ml water 1 leaf gelatine ½ bunch basil   Nougat ganache 120g nougat 35ml cream 25g butter   Hazelnut shortcrust pastry 150g hazelnut meal 150g flour 200g sugar 100g butter 1 egg yolk   Cranberry jelly 700ml cranberry juice 50g sugar 50ml lemon juice 400ml cranberry juice 3 dessert spoon...

February 19, 2018

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