Michael Nizzero’s Cornish Crab with Celery, Lovage and Citrus

Renowned for his classic yet modern French cooking, this crab dish by Executive Chef of The Bath Priory offers a delicate touch paired with clean flavours. It is both as beautiful as it is tasty.

Serves 10 Allergen advice : contains crustacean, egg and celery. For the Crab Mix Ingredients 450g white crab meat 7g chopped chives zest of 1 whole 110g mayonnaise 8g lemon juice salt pepper Method In a bowl mix the crab meat with all the ingredients. Reserve in a cool place for later use. For the Celery and Lovage Jelly Ingredients 4 heads celery stick 1 bunch lovage 10g...

February 23, 2019

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Christophe Pelé’s Scallop with White Mushroom, Colonnata Lard and Buffalo Milk

French technique is combined with innovative flavors to create this superb dish by Executive Chef of 2 Michelin-starred Le Clarence in Paris.

Serves 4. Ingredients  4 scallops 2 white mushrooms Colonnata lard (sufficient quantity) Buffalo milk : ½ mozzarella and 30 gr of liquid cream 4 sprigs of wild fennel 4 capers matcha tea Method Lightly sear the scallops Slice the white mushrooms Cut 4 slices of Colonnata lard For the buffalo milk, blend ½ mozzarella (without the skin) and 30 gr of liquid cream On each plate, put a...

February 20, 2019

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Rolf Fliegauf’s Lamb from Romandie

A delectable dish featuring tender lamb paired with paprika, eggplant and miso from the chef behind 2 Michelin-starred Ecco Ascona and Ecco St Moritz.

For the Roast Lamb  Ingredients rack of lamb garlic thyme red peppers olive oil sunflower oil fresh lemon chives Method To make the red pepper pesto to coat the lamb, peel the peppers and dry their peels in an Excalibur. Place the dried pepper skins in a Thermomix with 80% sunflower oil and 20% olive oil and blend to make a pesto. Add salt to taste. For the lamb, parquet the rack leaving the...

February 16, 2019

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Peter Brunel’s “A Lofoten Memory”

Wow your guests with this beautiful dish which will intrigue with both its presentation and its taste.

This dish by Executive Chef of Michelin-starred Borgo San Jacopo in Florence features marinated anchovies, sea water, oyster leaves and fennel seed breadsticks. Ingredients For the Brine: 1 L water 50g salt 40g sugar For the Marinated Anchovies: 400g of clean anchovies For the Sea Water: 400g still mineral water 4g agar agar 4g dashi 12g cornflour 85g fresh purple cabbage juice For the...

February 13, 2019

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