Ettore Bocchia’s Three-chocolate Egg with Nuts

Chef Ettore Bocchia gives the recipe to his dessert spectacle, filled with the timeless flavor combination of chocolate and nuts.

For the Microwaved Sponge Cake with Pistachio Nuts Ingredients 3 whole eggs 40g egg yolk      110g caster sugar 60g pistachio paste 15ml seed oil 75ml water 75g “W150” flour 20g rice starch Method Mix all the ingredients, pour them into a siphon dispenser with 2 cartridges and let the mixture rest for 30 minutes. Dispense the sponge mixture into a serving glass and microwave for 50 seconds (maximum power). Use sponge cake when hot. For the Hazelnut and Almond Praline Ingredients 100g toasted hazelnuts from...

July 31, 2019

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Jean-Philippe Blondet’s Halibut, Oyster and Seaweed

The Executive Chef of 3 Michelin-starred Alain Ducasse at The Dorchester gives us his recipe for a dish inspired by the sea.

For the Seaweed and Salted Lemon Bread Makes one 600 gram loaf – serving 8 portions Ingredients   270 gr white flour “T55” 105 gr buckwheat flour (toasted in a pan until light brown) 8 gr golden honey 7 gr salt 1 gr fresh yeast 45 gr butter (unsalted) 185 gr water (luke warm) 30 gr green sea lettuce (finely chopped) 20 gr red dulse (Palmaria palmata) 35 gr salted lemon skin (cut into very small cubes - “brunoise”) Method NOTE: It is recommended to make the bread with a standing-mixer and hook attachment. Kneading the...

July 26, 2019

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Julien Poisot’s Bouyssou Farm Duck Foie Gras

In this recipe by Chef of Michelin-starred Le Duèze at Château de Mercuès in France, delectable pan-fried Bouyssou Farm duck foie gras is served alongside artichokes stuffed with confit duck legs flavored with avèze.

Serves 4. Ingredients 1 lobe of quality duck foie gras 2 Maco artichokes 2 duck legs 1 carrot 1 onion garlic, thyme, and bay leaf 25cl white wine 25cl duck cooking liquor 50cl chicken stock 15cl avèze 1/2 soup spoon duck fat micro flowers and leaves beetroot shoots sorrel shoots cress shoots Method To prepare the duck foie gras: Separate the large part of the lobe from the small part. Cut 4 thick slices in the large lobe, and put aside the small lobe and trimmings for other preparations. With a knife...

July 18, 2019

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Masafumi Hamano’s Signature Dessert

A ball-shaped jewelry box made of extremely fine white chocolate. Inside, on a champagne mousse, refreshing sorbet with strawberry, rose jelly, champagne jelly, beautiful crystallized edible flowers. Topped with a red fruit sauce.

Serves 4 For the Dome Ingredients 500g white chocolate 150g cocoa butter Method Melt the chocolate and cocoa butter at about 50°. Cool to 30°. Using a brush, cover 8 semi-spherical molds with the melted chocolate preparation. Allow to harden and re-coat the half-spheres with a second layer of chocolate. Cool in the refrigerator. For the Champagne Mousse Ingredients 2 egg yolks 42g sugar 84g champagne 84g whipped cream 9g gelatin Method In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of the...

July 12, 2019

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