Carrot in its cooking gravy, almond and lemon paste, beef cheek preserved in its own fat. Leek, shoulder of beef in tartare sauce, truffle and vinaigrette. Duchesse puréed potatoes, bacon and wild thyme.
Beef tenderloin cut into strips and pan-fried, dipped in cep ash, rolled around a core of truffle parsley and salted tongue. Hollowed-out potato filled with potato cream and pickled mushrooms. Ingot of oxtail and onions with cheese and wild herbs. Celery root with black winter truffle, smoked marrow and thyme.
Fillet of Irish-pasture-raised beef with yuzu flavouring. Carrot cone filled with peas and ginger. Potato cake with truffles with bamboo charcoal. Beef croquette with Matcha tea.
Turbot and lobster in the garden. Poached turbot filled with lobster, fish stuffing, shellfish jelly. White butter sauce, revisited. Truffle tartlet. Cabbage medley. Button mushroom cromesquis.
Salted and lightly smoked turbot with lobster, browned butter. Browned lobster claw meat with vegetables and herbs, cooked in chicken stock and flambéed in brandy. Garnishes: Danish potatoes, onions and leeks.
Hamada turbot and lobster “Bento”. Red Label turbot fillet coated with sliced shiitake mushrooms, nori-wrapped daikon maki with shiso flower. Potato mushroom with bisque jelly. Lobster tartare rolled in Rubinette apple.
Living abroad for several years soon taught Thibault how lucky he was to be in France! With its excellent quality products drawing from a wide variety of regions, not to mention the French gastronomic culture and meal ritual that brings together family and friends day after day to communicate around the sheer pleasure of eating. […]
Born one January 1st, maybe that special entry into life gave Jeppe the energy that’s so palpable when you talk to him. And his mother doubtless played a role too. She was a cook in retirement homes and was quick to immerse him in the pleasures of steaming, aromatic saucepans. As a child he could […]
Let there be no doubt, Noriyuki Hamada has personality! He approaches life head-on, fully aware of what it can offer him if he puts the effort in. He didn’t just adopt his haircut from the Samurai, but also one of their key precepts: tenacity. A tireless, self-taught worker, he essentially approaches cooking as a means […]