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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Rolf Fliegauf’s Marinated Foie Gras with Beetroot and Yogurt

A true showstopper, this recipe from the chef behind 2 Michelin-starred Ecco Ascona and Ecco St Moritz is sure to wow your guests at your upcoming festive season soirees.

For the Duck Liver Terrine Ingredients 1 kg duck liver 100 ml Sauternes 11g pink salt 7,5g pickling salt 12g salt black pepper Method Clean the duck liver by removing the skin and all veins. Remove liver residues using a fine sieve and store separately. Marinate both livers with Sauternes, the different salts and pepper, vacuum seal and let them marinate for 48 hours. Temper both livers in the bag at 55 degrees steam. Once cooked, remove from the marinade, allow to cool and then emulsify. Pass through a sieve and place in the...

November 26, 2019

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Merlin Labron-Johnson’s Smoked Beetroot Tartare, Cultured Cream and Amaranth

Spotlighting the fresh and seasonal produce in Somerset, this dish gives a peek into the farm-to-table fare that Michlelin-starred Labron-Johnson will be serving at his new restaurant Osip in Bruton.

Serves 4 Ingredients 2 large beetroot 3tbsp beetroot ketchup 120g cultured cream 1L beetroot juice 100ml red wine vinegar 1 tbsp chopped red onion 1 bunch amaranth leaves Method Preheat the oven to 220 degrees. Season the beetroots with salt and olive oil and wrap them in foil. Roast the beetroots in the oven for 1 to 1.5 hours or until tender when pierced with a knife. Leave to cool in the foil for 20 minutes before using a cloth to rub off the skin. Gently smoke the cooled beetroots using organic hay in a BBQ or rationale...

November 07, 2019

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