Hendrik Otto’s dulce mousse with raspberry-thyme sorbet, exotic fruit jelly, pineapple and kaffir lime foam

This light and fruity dish from Hendrik Otto of two Michelin-starred Lorenz Adlon Esszimmer in Berlin is the perfect dinner party dessert.

Ingredients For the dulce mousse: 150g 3.5% Milk 1.5 pieces silver gelatin 105g dulce chocolate 105g caraibe 201g 33% cream For the kaffir lime foam 300ml 34% cream 15g lime leaves 26g powdered sugar 150g coconut purée (Boiron) 100g full fat curd cheese 25g pro foam, cold 150g kaffir lime cream For the lime caramel: 375g lime juice 135g cream 450g sugar 60g glucose 150g...

December 01, 2018

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Mateu Casañas, Oriol Castro & Eduard Xatruch’s Macaroni Carbonara

This avant-garde take on a classic comfort food from the trio behind 2 Michelin-starred Disfrutar in Barcelona will have both your eyes and taste buds enthralled.

Serves 4 For the Iberian Ham Broth Ingredients: 3L water 1kg Iberian ham bones Method: Wash and clean the bones. Cover ham bones with water and leave to whiten. Drain and place the drained, bleached bones in a pot with the 3L of water and simmer for 5 hours, defoaming and degreasing continually. Strain through cheesecloth and store the liquid in the fridge. For the Gelatin Macaroni Ingredients:...

November 28, 2018

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Rolf Fliegauf’s Smoked Gilardeau Oyster “Black & White“

This recipe by head chef of the 2 Michelin-starred Swiss fine-dining concepts, Ecco St Moritz and Ecco Ascona, pairs oysters with squid, horseradish and kaffir lime for the perfect appetizer.

For the Smoked Gillardeau Oyster Ingredients: 4 gillardeau oysters nr.2 smoking wood Method: Open the oysters, clean and wash them in their own juice. Strain the juice and then heat it up to 60 degrees. Place the oysters into the juice and poach them for about 3-4 minutes. Take them out, clean them again and then smoke them using the smoking pipe. For the Horseradish Stock Ingredients: 5 shallots...

November 24, 2018

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Alessandro Negrini and Fabio Pisani’s “Omaggio a Milano”

This pasta dish from Alessandro Negrini and Fabio Pisani, the duo behind 2 Michelin-starred Il Luogo di Aimo e Nadia, is their dedication to Milan.

Serves 4 Ingredients For the Pasta: 300g fresh egg pasta For the Pasta Filling: 400g Fassone steer Ossobuco 50g carrot 50g celery 50g onion 20g sourdough semolina bread 30g grated Parmigiano Reggiano cheese 1 sprig rosemary 1 sage leaf 50ml white wine 20g extra-virgin olive oil 30g butter 0,5g nutmeg 1l water 6g salt For the Sauces: 40g butter 40g grated Parmigiano...

November 21, 2018

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