Alaskan Red King Crab, riviera of mango and red Onion
Ingredients for 4 servings 4 Alaskan red king crab claws (weighing 180 g each) cooked in court bouillon Extra virgin olive oil Mango coulis ¼ of a ripe mango Dash of olive oil 2 oranges Riviera 1 mango cut into strips ¾ of a ripe mango 1 red onion 1 tablespoon chopped chives 1 passion […]
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 […]
Pan fried langoustines with orange, cauliflower purée and Aquitaine caviar
Ingredients for 4 servings 12 langoustines (3 or 4 to the kilo) Sauce Aromatic garnish (carrot, onion, celery) Olive oil 250 ml white wine 30 g butter Cauliflower purée 1 cauliflower 1/2 onion 250 ml full fat milk 250 ml cream Salt Freshly ground pepper Decoration 2 florets of broccoli 2 florets of […]
Poached crab and grilled cod with chilled root parsley juice
Ingredients for 4 servings 2 crabs 1 carrot 1 small fennel bulb 2 sprigs of dill 1 teaspoon fennel seeds 1 kg root parsley 100 g cod 1 teaspoon salt 1 teaspoon sugar 1 small root parsley 1 small yellow beetroot 1 small carrot Remove the crab legs (and the claws). Cook them thoroughly […]
Lightly caramelized fillet of red label turbot with reduced jus, sliced artichoke, peppers and fennel tops
Ingredients for 8 servings 1 turbot weighing 3.5 to 4 kg 100 ml groundnut oil 50 g butter Reduced Jus 1 ½ onions 3 leeks (white part only) 1 knob of butter 1 small bouquet garni Garnish 8 medium sized Brittany globe artichokes 1 lemon 2 green peppers 2 red peppers 3 large […]
Salma salmon confit with various combinations of carrot and orange
Ingredients for 4 servings Carrot and orange purée 2 carrots 1 tablespoon unsalted butter 1 orange (juice and zest) Water Salt Marinated carrots 2 carrots 100 ml water 50 ml white wine vinegar 50 ml olive oil 15 g sugar 0.5 g salt 1 sprig of tarragon Orange emulsion 250 ml orange juice 25 […]
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 […]
Small cuttlefish with warm egg yolk and Mignonette sauce
Ingredients for 4 servings Clam Stock 3 shallots 500 g clams 500 ml white wine Thyme 1 tablespoon oil Potato purée 350 g potatoes Salt 20 g butter Nutmeg 100 ml hot milk 1-2 tablespoons whipped cream Mignonette sauce 2 tablespoons chopped shallot 1 small cooked potato (about 50 g) mashed 1 tablespoon red […]
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 […]
