Recipes

Jean-Luc Lefrançois’ “The Eggplant”

Hearty eggplant served with melting summer vegetables and basil flowers – this dish by Executive Chef of The Oetker Collection’s Château Saint-Martin & Spa and L’Apogée Courchevel is both fresh and filling.

Serves 4 Ingredients 2 eggplants 1 green zebra tomato 1 pineapple tomato 4 sundried tomato petals 1 fennel bulb 4 young carrots with leafy stalks attached 4 round red radishes 4 pieces of asparagus 4 white flower basil branches 4 purplish-red flower basil branches 12 sprigs of chives with flower buds 1 teaspoon squash seeds 4 tablespoons olive oil 1 tablespoon strawberry vinegar 1...

August 15, 2019

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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

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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

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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...

July 26, 2019

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