Theodor Falser’s Vegan “Scallops”

Executive Chef of Michelin-starred Johannesstube in South Tyrol, Theodor Falser, gives the recipe to his playful dish titled “Scallops??”. A take on a vegan “scallop”, this dish features turnip, popped buckwheat and an elderberry caper dressing.

Ingredients 200g turnip oat milk thyme black cumin seed oil 40g raw buckwheat canola oil 20g elderberry capers 8g poppyseed oil 4g plum vinegar wild herbs and edible flowers Method Peel and cut the turnip into discs 1cm thick. Cook the turnip discs for 25 min at 85°C oat milk with some salt and thyme. Once cooked, place in the oven and roast with black cumin seed oil until it becomes golden...

May 04, 2019

read more

Julien Lefebvre’s Fillet of Sea Bass à la Bordelaise with Poivrade Artichoke

This dish by Julien Lefebvre of Michelin-starred Château Cordeillan-Bages heroes delicate sea bass by pairing it with a delicious sauce and subtle artichokes.

Serves 4 Ingredients 1 whole sea bass 15g fish bones 10g butter 1L red wine 5g aromatic ingredients (carrots, shallots, garlic, celery) 4 Prince de Bretagne artichokes 50g butter Salt and pepper to taste Method For the Bordelaise Sauce Prepare the aromatic ingredients (carrots, shallots, garlic, celery). Drain the fish bones and cut them into small pieces. Gently brown the fish bones in a...

May 01, 2019

read more

Jérôme Banctel’s Mushroom Burger

The chef of 2 Michelin-starred Le Gabriel in the heart of Paris, Jérôme Banctel, gives the recipe to his Mushroom Burger, which celebrates the delicious fungi in all its glory.

Serves 4 For the Mushrooms Ingredients  8 large cream-coloured mushrooms QS of dried mushroom powder Method Trim and wash the mushrooms. Cut the mushrooms into slices 5 mm thick and 4 cm in diameter. Set aside. For the Mushroom Reduction  Ingredients 1kg mushroom fittings 200g chopped onion 3L white stock Method Sweat the onion with the mushroom trimmings. Add the white stock and...

April 27, 2019

read more

Eckart Witzigmann’s Beef Tartare, Beet, Caviar and Sturgeon

Gault & Millau’s “Cook of the Century” recipient, Eckart Witzigman, gives the recipe for his delicious beef tartar recipe.

For the Beet Consommé Ingredients  1 tbsp. neutral vegetable oil 85g red onions, diced 280g beet, diced 85g fennel, diced 8g garlic, diced 13g fresh ginger, diced 0.6g cardamom pods 0.4g allspice 1/2 star anise seed pod 1/2 a clove 0.2g mustard seeds 2.5g salt 0.4g Vadouvan spice mix from Ingo Holland 75ml Champagne 12g ketjap manis 1L beet juice 250g breast of veal 50g egg...

April 22, 2019

read more