Riccardo Camanini’s Spaghettoni in Butter and Fresh Yeast

Simple but undeniably delicious, this pasta dish by Italian cuisine master Riccardo Camanini will have you licking your plate!

Serves 4 Ingredients  fresh brewer's yeast 320g of spaghettoni pasta, preferably artisinal 130g of butter, Riccardo uses Beppino Occelli salt pepper Method Crumble the yeast onto a baking tray and dry out in the oven or a dehydrator at 70°C for around 5 hours. Cook the spaghettoni in salted boiling water until al dente, for about 8–12 minutes. In a separate pan, soften the butter. Add the cooked spaghettoni and season with salt and pepper. Neatly plate the pasta and sprinkle with the dried yeast to finish. Recipe courtesy of...

January 17, 2020

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Virginie Basselot’s Lamb Fillet with Vadouvan, Artichoke and Herb Gnocchi

The first female chef to helm all the kitchens of the iconic Le Negresco Palace in Nice gives the recipe for her hearty lamb fillet dish.

Serves six. For the Lamb Ingredients Nine-rib rack of lamb 60g vadouvan olive oil butter Method Take the fillet off the bone, trim the fat and marinade with the vadouvan for 24 hours. Cut into 160g portions. Keep the trimmings to make jus. Just before service, sear in a hot pan and then cook in oven until medium rare. For the Artichoke Purée Ingredients 3 large artichokes 50g carrot, finely diced 50g celeriac 50g onions garlic thyme white wine Method Sweat the garnish, add the artichokes, add a little...

January 08, 2020

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The Guild of Disfrutar

A dish featuring olives and mackerel, this is one of chefs Mateu Casañas, Oriol Castro & Eduard Xatruch’s prized creations on their menu at 2 Michelin-starred Disfrutar in Barcelona.

Serves 10 For the Olive Juice Spheres Ingredients  500g of unpitted chamomile olives 0.2g xanthan 100g cocoa butter 1g of green dye 10 spheres of olive juice (from above) Method Remove the pips from the olives, juice the flesh and strain. Add the xanthan to 200g of olive juice and blend with the electric whisk until you get a creamy texture. Fill the olive molds with the liquid and freeze. Unmold once set and store in the freezer. Melt the cocoa butter over medium heat, once melted add the dye and blend. Prick the spheres...

December 20, 2019

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Christophe Moret’s Sea Urchin and Caviar

The Executive Chef of the luxe Shangri-La Hotel, Paris, gives the recipe to one of the indulgent ‘Préludes’ off 2-Michelin-starred L’Abeille’s menu.

Serves 20 For the Royal Dashi Ingredients 1L water 17g dried bonito 60g Paris mushrooms 40g shiitake mushrooms 14g dried shiitake mushrooms 70g dried waka 50g soy sauce Method Place all the elements in a pot, bring to a boil, skim and cook for 30 minutes. Remove from heat and leave to infuse for 3 hours. Add 10 eggs per liter to the broth and mix. Pour 25g of liquid into a soup plate and cook the plates in the steam oven for 6 minutes at 85° Celsius. For the Smoked Emulsion Ingredients  60g smoked eel ½...

December 09, 2019

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