Jonathan Zandbergen’s “Solero”

A play on the Solero popsicle everyone knows and loves, this dessert by the Executive Chef of Michelin-starred Restaurant Hotel Merlet in Schoorl is full of taste, texture and, of course, joy.

For the Basil Gel Ingredients 675ml water 375ml lemon juice 300g sugar 14g agar agar 1g lemon zest 1 bunch basil leaves Method Cook the lemon juice with the water and sugar for 5 minutes. Add the agar agar and cook for a further 2 minutes. Place the mixture in a container and let set in the fridge. Put the mixture in a blender, add the basil leaves and the lemon zest and blend until smooth. For...

August 07, 2019

read more

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...

July 31, 2019

read more

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...

July 26, 2019

read more

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...

July 18, 2019

read more