Julien Lefebvre’s Saddle of Pauillac Suckling Lamb

This dish by Julien Lefebvre of Michelin-starred Château Cordeillan-Bages showcases the excellent produce of the Pauillac region in a simple yet refined way.

Ingredients 2 saddles of lamb 12 baby turnips 10 green asparagus 8 baby orange carrots 8 baby yellow carrots 50g butter 10cl olive oil 300g shelled peas 1 sheet phyllo pastry Fine sea salt to taste Coarse-ground pepper to taste Method For the Saddle of Lamb Heat the olive oil in a pan, add in the saddles of lamb (fat side down), and cook until evenly coloured. Add a knob of butter and...

March 23, 2019

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Theodor Falser’s Poke Dolomites

A dedication to the South Tyrolean landscape, this take on a Poke Bowl by Executive Chef of Michelin-starred Johannesstube is elegant and delicious.

Ingredients 400g char fillet 50g sorrel juice 20g grapeseed oil 50g char caviar 2 mountain pepper leaves assorted home-fermented vegetables herbs and edible flowers Method Cut the char fillet into small cubes. Place chopped char in a bowl and marinate with chopped mountain pepper leaves, grapeseed oil, half of the sorrel juice and a pinch of salt. Arrange the marinated mixture onto a plate and...

March 20, 2019

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Juan Amador’s “Crema Catalana”

A luscious dessert that combines the fine flavors of vanilla, saffron and pineapple.

For the Vanilla and Saffron Ice Cream Ingredients 750g cream 250g milk 2 vanilla pods 200g sugar 12 egg yolks (240g) 50g white chocolate 2g saffron Method Boil the cream and milk with the sugar, vanilla and saffron. Remove from heat and strain. Allow to cool to at least 85°C, then add the chocolate. Once incorporated, add the egg yolks and mix well. Freeze in the ice machine. For the...

March 16, 2019

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Moshik Roth’s Botanical Gazpacho

A unique take on the classic Spanish gazpacho, this botanical version by Moshik Roth of 2 Michelin-starred &moshik is full of flair and flavor.

For the Ayran Espuma Ingredients 500g ayran milk 4 gelatine leaves Method Warm up the ayran milk, but do not let it boil. Remove the milk from the heat and place the gelatine inside, mixing it until dissolved. Place the mixture inside an espuma gun and charge with 2 gas canisters. For the Gazpacho Ingredients 8 gelatines leaves 1200g tomato water 80g onion 250g cucumber 100g celery 100g...

March 13, 2019

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