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

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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...

July 12, 2019

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Jonathan Zandbergen’s Anjou Pigeon

Pairing succulent pigeon with tart cherries and luscious almonds, this dish by the Executive Chef of Michelin-starred Restaurant Hotel Merlet in Schoorl is a treat for the tastebuds.

Serves 4 Ingredients For the Pigeon 4 anjou pigeons 4 cherries 4  mini red beetroots 100ml beetroot juice 10ml red wine vinegar 20g butter 80g cream of almonds (recipe below) 40g crème of umeboshi (wakayama) (recipe below) 50g brunoise of Lardo di colonnata 50g toasted almonds 20g gel of cherries with elderflower (recipe below) 4 nasturtium leaves For the Pigeon Gravy Royal 40 kg...

July 04, 2019

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Julien Poisot’s Local Matured Entrecote

Succulent beef served alongside swiss chard ‘bonbons’ filled with marrowbone, truffled dauphine potatoes and a lightly smoked vine stem jus – decadent and delicious! Chef Julien Poisot gives us the recipe…

Serves 4 Ingredients For the Smoked Beef Vine Stem Jus Matured entrecote cutoffs 600g beef stock 20cl vine stems For the Pommes Dauphines 100g potato pulp 10g butter 1 egg yolk For the Chou Pastry      25g Milk 15g butter 12g flour 1 yolk 12g truffle purée Salt, pepper, nutmeg For the Filled Chard ‘bonbons’ 4 leaves swiss chard 2 marrow bones 1 spoon mustard...

June 28, 2019

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