“Anatoly has studied physics, he was a fashion designer and he is passionate about classical music and ballet. It is this highly intellectual mix which makes him as a chef tend towards the spiritual world of molecular cuisine.” – Roland Trettl about Anatoly Komm

Serves 4


Marinated cockles

250g fresh cockles

½ tbsp. olive oil

3g garlic

15g leek, white parts

½g freshly ground cardamom seeds

1g freshly chopped thyme leaves

½g freshly ground black pepper

1½g fleur de sel

15g soy sauce (by Kikkoman)

80g sunflower oil

Frozen sesame sauce

135g freshly squeezed orange juice

65g freshly squeezed lemon juice

2g ginger powder

2g saccharin

1g sea salt

1½g freshly ground pepper

30g sesame oil

2g xanthan

Ebaro sauce

50g freshly squeezed orange juice

25g freshly squeezed lemon juice

25g freshly squeezed lime juice

60g freshly squeezed grapefruit juice

75g soy sauce (by Kikkoman)

75g runny honey

25g fresh ginger

25g garlic

10g fresh coriander leaves

10g ponzu sauce

10g oyster sauce

10g rice vinegar (by Mizkan)

1½g xanthan

5g sesame oil


120g fresh strawberries

160g water melon

40g salad cucumber

60g marinated cockle meat (see recipe “Marinated cockles”)

10g dried algae leaves

20g fresh sorrel

8g reduced Aceto balsamico

Sesame sauce (see recipe “Frozen sesame sauce”)

To serve

Some red Shiso cress, some garden cress, some rock-chives-cress


Marinated cockles

Wash the mussels thoroughly in cold water 6-7 times, discarding those that are already open. Heat the olive oil in a pan, add the mussels, deglaze with the white wine and put the lid on. Cook the mussels until they open up. Discard those that are still closed. Take the mussel meat out of the shells, then weigh 65g of it and place in a bowl. Peel the garlic, finely dice it and mix it into the mussel meat. Clean, finely dice and add the leek. Add cardamom, thyme, pepper, fleur de sel and soy sauce and mix thoroughly. Then add the sunflower oil, mix and let marinade for 24 hours. Take the mussel meat out of the marinade just before serving and let the marinade drain off.

Frozen sesame sauce

Mix the orange juice, lemon juice, ginger powder, saccharin, sea salt and the freshly ground pepper in a bowl. Thoroughly mix in the sesame oil. Lastly, sprinkle on the xanthan and mix with the hand mixer. Thinly pour the sesame sauce onto a sheet, 2-3mm. Put the sheet into the freezer for at least 2 hours. Cut four circles (5cm diameter) out of the frozen layer an immediately re-freeze. Let the rest de-freeze and keep it cool until you serve it.

Eboro sauce

Mix the freshly squeezed juices, the soy sauce and the honey in a pot. Add the peeled and finely diced ginger and garlic. Bring to the boil and reduce it for 1-2 minutes. Finely cut the coriander leaves and add them. Add the Ponzu sauce, the oyster sauce and the rice vinegar. Add the xanthan and mix. Pour the sauce into a mixing pot and use a hand mixer to mix it. Add the sesame oil and mix well. Let the sauce cool down and keep it cool until serving.

Algae mussel salad

Wash the strawberries, cut them into small pieces and place in a bowl. Peel water melon and cucumber, remove the seeds and cut them into small pieces. Mix the watermelon cubes, the cucumber cubes with the cockle meat. Cut the dried algae sheets into small cubes and fold in. Finely cut and add the sorrel. Marinate the algae mussel salad with balsamic vinegar and some sesame sauce.

To serve

Place a serving ring (5cm diameter) in the middle of 4 deep plates. Pour in some algae mussel salad and top with a frozen sesame sauce circle. Pour the remaining Ebaro sauce around the serving ring, then pull off the ring. Decorate the sesame sauce circles with some Shiso cress, some garden cress and some rock-chives-cress and serve immediately.

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