Lobster with avocado confit and caviar. Shot glass with three jellies: lime, tomato and aromatic herbs
Ingredients for 4 servings 4 shelled lobster tails Avocado confit 300 g avocado pulp 1 tablespoon olive oil Juice of half a lime Salt and freshly ground pepper Creamy lime jelly 200 ml whipping cream (42% fat) Juice of half a lime 1 sheet of gelatine Salt and pepper Tomato jelly 200 ml tomato purée […]
Lavender and Valrhona Guanaja chocolate gourmet selection
Serves 10 Lavender crème brûlée 250 g milk 750 g cream 50 g sugar 100 g lavender honey 1 vanilla pod 1 pinch of salt 10 egg yolks 2 sprigs of lavender Bring the milk, cream, sugar, honey, vanilla and salt to the boil, adding the sprigs of lavender. Mix with the egg yolks […]
Tarte fine of Irish mussels and baby fennel
Ingredients for 4 servings 4 discs of puff pastry with a diameter of 12 cm 2 litres thoroughly washed mussels 200 ml olive oil 1 thinly sliced onion 1 bunch of thyme 100 ml white wine A few parsley stalks 20 baby fennel bulbs 100 ml olive oil 12 black olives 1 red pepper 1 […]
Liquorice and dried red fruit flavours
Ingredients for 1 serving Creamy liquorice 5.5 g salted liquorice powder 40 g sugar 250 g cream 5 g Valrhona white chocolate 2 g sheet gelatine softened in cold water Jelly, siphon and sparkling granita of dried red fruit 250 g water 55 g sugar 20 g dried cranberries 20 g dried raspberries 20 g […]
Barded Irish beef, pan-fried foie gras and potato rolls
Ingredients for 4 servings 4 barded tournedos weighing 170 g each 4 escalopes of Rougié foie gras 300 g mousserons (meadow mushrooms) 2 red onions Salt Pepper Oil Sauce 5 tablespoons caster sugar 2 tablespoons balsamic vinegar 5 tablespoons red wine vinegar 100 ml red wine 2 tablespoons butter Vegetables and potato rolls 200 g […]
Roasted Patagonian toothfish with carrot jus, peas and celeriac with a hint of ginger
Ingredients for 4 servings Three powders 50 g carrot 50 g Briard bread 20 g chives Powdered ginger Carrot Jus Bones from the Patagonian toothfish 100 ml olive oil 10 g butter 1 onion 3 carrots 250 ml sherry vinegar 5 litres carrot juice Celeriac avioli 100 g onions ½ lettuce 2.5 kg peas […]
