Oven-baked Halibut Albert and chanterelle mushrooms in diverse shapes and textures
For 4 people 4 portions of halibut Brioche (or bread) crumbs 100 g melted butter Ground pepper Citron 250 g washed chanterelles 100 g butter 2 shallots Rugbrød (Danish black bread), diced 100 g Brussels sprouts 100 g cauliflower in small pieces Radish Young dill sprigs Black olives Salt and pepper Lemon […]
False waffle served with ice cream, arctic blackberry sorbet and sea salt
For 8 people White sourdough bread Butter Salt flakes 1 kg arctic blackberry puree 650 g molasses 300 g water 540 g sugar 100 g glucose 750 g milk 750 g cream 240 g egg yolks 500 g powdered sugar 100 g butter False waffle Remove the soft centre from the […]
Duck foie gras cooked au naturel, quince jelly and iced ficoïde
For 4 people Foie gras 250 g uncooked foie gras 4 g salt 1 g pepper 1 g sugar Ficoide 100 g ficoide glaciale (ice lettuce) Quince jelly 2 quinces 50 g + 10 g sugar 250 g water 1 petal star anise Juice of 1 lemon 1 g pectin NH […]
Guanaja and raspberry chocolate cake with Penja pepper
Sponge (like a barely cooked mousse) 125 g Guanaja chocolate 50 g sugar 30 g pastry flour A pinch of bicarbonate of soda 125 g softened butter 4 egg yolks 4 beaten egg whites Ganache 230 g Valrhona 70% 250 g double cream 60 g softened butter Pastry cream 8 egg […]
Ice cream with the famous Belgian cuberdon candies served with raspberry coulis and seasonal fruit salad
For 20 people 0.5 l milk 0.5 l cream 300 g cuberdon candies 8 egg yolks 200 g sugar 150 g raspberry puree 150 g sugar syrup (50/50) 3 g agar-agar Seasonal fruits To make cuberdon ice cream: boil the milk with the cream, add the cuberdons to dissolve them into this […]
Veal hock with roasted vegetables and lovage
For 4 to 6 people 1 veal hock, around 1.2 kg 10 shallots 5 carrots 500 g new potatoes Fine sea salt Freshly ground black pepper A little flour 40 g salted butter 2 bay leaves 5 cloves 100 ml dry white chardonnay 3 sprigs of lovage Peel the shallots, and […]
Two-way mussels: Thai- and French style
Mussels, Thai-style 1 kg mussels 2 cm ginger root Half a chilli pepper 1 lime 2 garlic cloves 2 shallots 2 T fish soup (nam pla) 1 can coconut milk 3 large sprigs coriander 1 T neutral oil Trim the mussels and cook. Cut the ginger, chilli pepper and shallots into round […]
Rosé Bresse pigeon en bécasse
For 4 people 2 Bresse pigeons, 500 g, partly eviscerated Pigeon gravy 400 g pigeon carcasses 2 cl peanut oil 50 g thinly sliced onions 40 g thinly sliced shallots 20 g lemon thyme 1 small sprig rosemary 2 g coarsely crushed pepper 1 tsp niora pepper 1 cognac 3 cl white […]
Pigeon with foie gras
For 4 people 2 whole pigeons 4 lobes raw foie gras 50 g currants 1 large celery root 200 g cepes 400 g garden peas Thyme Garlic 20 g sugar 20 g white wine vinegar 20 g water White wine Shallots Cream Butter Salt Pepper Trim the pigeons, and make a stock […]
