Serves 4


Lamb tongue

4 lamb tongues

500g water

15g pickling salt

1 tbsp vegetable oil

1 sprig of thyme

1 tbsp butter

1 pinch of Carpathian salt

Pickled lime zest

1 organic lime

80g water

80g sugar

40g verjus

Flaxseed crackers

30g linseeds

60g water

Vegetable oil for frying

Duwick carrots

4 Duwick carrots, small to medium

1 tbsp butter

50ml white port

200ml carrot juice

1 bay leaf

10g miso

4g salt

Butter for glazing

Yellow lentil salad

40g yellow lentils

20g Duwick carrot stewing juice, reduced

8g white balsamic vinegar

1 pinch berbere

1 pinch salt

Red orache sauce

1 banana shallot, roughly chopped

5cm lemongrass

1cm ginger

1 tbsp olive oil

50ml white wine

300g chicken stock

20g red orache, cleaned and plucked

1 pinch of Carpathian salt

Guar gum

Pickled chanterelles

50g chanterelle mushrooms, cleaned and diced

1 tbsp butter

100g verjus

20g sugar

2g salt

Sautéed chanterelles

24 small chanterelle mushrooms, cleaned

1 tsp butter

1 sprig of thyme


Lamb tongue

Clean lamb tongue and soak in water for 3 hours. Then pickle in brine for 3 days. Cook the lamb tongues in plenty of water until soft. Allow to cool slightly, then peel. Cut the tongue lengthwise and optionally slightly straighten on the outer edges. Just before serving fry in oil over high heat until crispy. Add butter and thyme, baste and lightly salt. Let degrease on paper towels.

Pickled lime zest

Peel and remove the white skin completely. Bring water and sugar to a boil, add the lime peel and simmer on low heat until the peel is candied and glazed, then strain. Pour the verjus over the lime peel, pour into cups and store in a cool place. Before serving, cut the lime peel into 2cm long, thin strips.

Flaxseed crackers

Soak the flax seed in the water and allow to swell for about 1 hour. Spread the soaked flax seeds thinly on baking mats and dry in the dehydrator at 57C for 2 hours. Fry the dry crackers in 180C hot vegetable fat.

Tip |Only briefly dip the cracker into the hot oil. This prevents it from becoming bitter.

Duwick carrots

Peel the carrots. They should not be larger than 12cm. In a pan, let the butter melt and add the carrots. Deglaze with port wine and bring to a boil. Add carrot juice, bay leaf, miso and salt, bring to a boil and cover with aluminium foil. Braise in the oven at 175C for 25-30 minutes. Allow the carrots to cool down in the braising liquid. Just before serving glaze the carrots in the braising liquid with some butter.

Yellow lentil salad

Cook lentils al dente in salted water. Strain and rinse with cold water. Season lentils to taste with the remaining ingredients.

Red orache sauce

Fry the shallot, lemongrass and ginger in a saucepan over medium heat. Add the white wine and let reduce by about half. Pour in the chicken stock, let it simmer and gently reduce to 2/3. Then strain through a Belgian sieve. Stir the red orache into the warm stock and let infuse for 20 minutes. Again strain through a Belgian sieve. Tip: Put aside some young, tender leaves for garnishing. Season with salt and bind with guar gum. Pour into cups and store in a cool, dark place.

Pickled chanterelles

Sauté the chanterelle mushrooms with the butter in a pan over high heat. Bring verjuice with sugar and salt to a boil and place the chanterelles in it. Allow to cool in the marinade.

Sautéed Chanterelles

Fry the chanterelle mushrooms and thyme in the butter and season with salt.

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