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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René Klop’s Yuzu Beurre Blanc

The perfect accompaniment to a fish dish, this Yuzu Beaurre Blanc recipe by Chef René Klop will be your new go-to for an Asian-inspired dinner. 

The yuzu beurre blanc is prepared from a regular beurre blanc, which consists of a reduction blended with cream and ice-cold butter. To make the Reduction Ingredients 220ml white wine 60ml dry martini 20ml white wine vinegar 25g shallots 1.5g white peppercorns 1g coriander seeds Method Sweat the shallots, peppercorns and coriander seeds in a teaspoon of oil. Deglaze the pan with all the liquids and bring to a boil; allow to cook until its has reduced and only one third remains. Pass the sauce through a sieve, and set aside for the...

October 28, 2019

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