FINE DINING MONSTER

  Tuna tartare with truffle Ingredients Tuna Black radish Celeriac Grenada Kumquat Black Truffle Shallots Truffle Vinaigrette Yuzu Preparation Cut the tuna into small cubes. Cut the celery ball into brunoise as well as the black radish, chop the shallots. Toss everything with a touch of Dijon mustard, YUZU truffle vinaigrette, pomegranate seeds and chopped chives. Arrange everything in a stainless steel circle and finish with the Kumquat pickles, a few arugula leaves, a few slices of summer truffle and a ribbon of black radish. Finally, place a few drops of yuzu gel around it.

  Scallops, butternut and chestnut Ingredients 1 piece of butternut 1 litre cream 16 pieces of scallops 100 g chestnuts Salt, pepper Preparation   BUTTERNUT Peel the butternut squash, cut it into cubes, then cook it for 25 minutes. Make the butternut soup: mix the cubes, add the cream and season. SAINT JAMES Wash the scallops, then snack them. Set them aside on a baking sheet. CHESTNUTS Pan-fry the chestnuts. TRAINING Cut thin slices of butternut squash and fry them to make chips. Pour in the soup, then place the seared scallops and chestnuts.  

  Snails & chicken egg, hay-infused egg yolk and coagulated white Ingredients 40 pieces of snails – 10 dozen 25 g snail butter 8 egg yolks confit in hay 3 g hay 4 raw egg yolks 3 g white vinegar 8 egg whites 300 g raw brown mushrooms 100 g raw sandwich bread 16 pearl onions 16 capers 20 g parsley juice 20 g bound mushroom juice 2 dl mushroom broth with Fallot Dijon mustard Mushroom broth with Fallot mustard 200 g brown mushrooms 25 g chopped shallots 10 g Fallot Dijon mustard 30 g white wine 300 g white stock 150 g milk 150 g cream Salt / pepper Preparation SNAILS Pan-fry the snails with the snail butter. EGG YOLKS CONFIT WITH HAY Mix the 8 egg yolks with salt, pepper and hay. Cook sous vide at 63°C for 1h30. Strain through a sieve and set aside in a pocket. RAW EGG YOLKS Mix the 4 raw egg yolks with salt, pepper and 3 g of white vinegar. Set aside in a pipette. EGG WHITES Strain the egg whites through a cheesecl...

  French Onion Baked Brie Ingredients 1 tablespoon neutral oil (such as grapeseed) 1 large red onion, thinly sliced 1/2 teaspoon kosher salt 1 teaspoon Worcestershire sauce 1/2 teaspoon dry sherry 1 (8-ounce) sheet frozen puff pastry sheet (such as Defour), thawed Flour for dusting work surface 1 (9-ounce) wheel Brie with rind 1 large egg beaten with 1 tablespoon of water 1 baguette, thinly sliced 3 tablespoons unsalted butter Directions Heat oil in a 10- to 12-inch high-sided skillet over medium-high. Add onion slices; turn to coat in oil. Cook until sizzling, about 3 minutes. Add salt and toss to combine. Cover pan, reduce heat to medium, and cook until onions have collapsed to half their height and a pool of liquid has collected in bottom of skillet, about 8 minutes. Fold onions with a spatula, scraping bottom of pan to ensure they d...

  Four-Layer Caviar Dip Ingredients 6 large hard-cooked eggs, chopped 2 tablespoons sour cream 2 tablespoons mayonnaise 1/2  teaspoon kosher salt Cooking spray 1 cup finely chopped red onion, rinsed and dried 8 ounces cream cheese, softened 1/3 cup thinly sliced fresh chives 2 ounces black caviar (such as paddlefish) Water crackers Directions Stir together chopped eggs, sour cream, mayonnaise, and salt in a medium bowl. Lightly grease a 6-inch ring mold with cooking spray. Spoon egg mixture evenly on bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over onion; top with black caviar. Refrigerate 2 hours. Unmold onto a serving plate or platter, and serve with crackers.

  Chicken egg, sheep's egg and wild garlic Ingredients 6 free-range eggs 20 g almonds 20 g feta cheese 9 frogs Ardèche feta siphon 225 g feta cheese 50 cl of liquid cream 1 g Agar Agar 5 g wild oregano Wild garlic pesto 100 g wild garlic 10 g almonds 10 g dried sheep's milk tomme 25 g olive oil Preparation ARDÈCHE FETA SIPHON In a saucepan, bring the cream to the boil. Add the agar agar and oregano and cook for 2 minutes over low heat. Add the Feta and blend for 2 minutes at 70°C. Strain through a sieve and put 1/2 l with a gas cartridge in a siphon. Set aside in a bain-marie at 50°C. CANDIED EGG YOLK Tap the 6 eggs and cut out the outline with a razor blade. Separate the yolk and white and return the yolk to the shell. Bake in a bain-marie for 1 hour at 65°C. Reserve. ALMOND AND FETA Cut the almonds and feta cheese into duned pieces. Reserve. WILD GARLIC PESTO Blend all the ingredients in a blender for 1 minute 20 minutes and then s...

  Sweetbreads, smoked milk Ingredients 3 x 200 g sweetbreads Salt and pepper Herb oil Smoked oil 1 lemon Fish roe Smoked milk sauce 250 g smoked fish skin 350 g whole milk 150 g of full cream Preparation Place the sweetbreads in a large pot of cold water and bring to the boil. Leave to cool and then peel the sweetbreads. Reserve. SMOKED MILK SAUCE Cook the smoked fish skin with the milk and cream for 20 min 100°C. Strain the sauce and adjust the seasoning. Set the sauce aside in a saucepan. PLATING Flour then fry the sweetbreads in frothy butter for 4 minutes on each side. Emulsify the "smoked milk" sauce and pour a nice spoon in the center of the plate. Add dashes of herb oil and smoked oil, 3 lemon pieces, and 1 teaspoon of fish roe. Finally, place the sweetbreads.  

  Panna cotta at the Ami du Chambertin Ingredients 1 Friend of Chambertin with raw milk 1/2 L cream 2 sheets of gelatin 2 beautiful endives 4 figs 30 cl red wine 2 tbsp honey 10 g butter PANNA COTTA Remove the rind from the cheese and set aside. Heat the cream, add the heart of the cheese, dilute and add the gelatine. Season to taste. Pour into two soup plates and refrigerate for at least 3 hours. FIGS Cut the figs into quarters, cook part of them in butter on each side, quickly searing them so that they remain firm. ENDIVE Do the same with the endives but take the time to cook them gently to the core. Set cooked fruits and vegetables aside at room temperature. CARAMEL Make a caramel with the honey and pour in the wine to reduce it. Obtain a syrupy texture. TRAINING Spread the rind of the cheese quite thinly between two sheets of baking paper and bake them at 180 degrees for 7 minutes. Arrange the elements on the side of the plate and pour the ...

  Smoked salmon, nori and mooli canapés Ingredients Sweet and sour sea lettuce 200g of sea lettuce, picked and washed 100ml of rice wine vinegar 100ml of water 100g of sugar 1 pinch of salt Mooli 1 mooli, large salt Smoked salmon filling 150g of smoked salmon, trimmed and cut into small dice 4 sheets of nori seaweed 100g of crème fraîche caviar, to garnish lemon juice freshly ground black pepper   Method Begin by preparing the sea lettuce. Combine the rice wine vinegar, water, sugar and pinch of salt in a small pan and bring to the boil. Once the sugar has dissolved, remove the pan from the heat and add the sea lettuce to the hot liquor. Set aside to cool completely and refrigerate until required 100ml of rice wine vinegar 100ml of water 100g of sugar 1 pinch of salt 200g of sea lettuce, picked and washe...

  Mushroom duxelle, pickled mushrooms and Jerusalem artichoke Ingredients Pickled mushrooms 60ml of white wine vinegar 40g of caster sugar 20ml of water 20ml of white wine 10 button mushrooms Mushroom duxelle 500g of flat field mushrooms 3 shallots, finely sliced 2 garlic cloves, puréed 1 sprig of thyme, leaves picked 1 dash of rapeseed oil cep powder salt pepper Artichoke purée 500g of Jerusalem artichoke 100ml of rapeseed oil salt Artichoke crisps 5 Jerusalem artichokes rapeseed oil, for deep-frying salt To serve 10 button mushrooms Equipment Mandoline 10cm ring mould Blender Method To begin, pickle the mushrooms. Bring all the ingredients (except the mushrooms) to the boil in a saucepan. Remove from the heat and allow to cool before transferring to a container. Finely slice the mushrooms on a mandoline or with a knife and submerge in the pickling liquid. Leave to pickle for 1–...

  Saffron and pistachio butter Brussels sprouts Ingredients 200g of Brussels sprouts 2 tbsp of salted butter, softened 1 handful of pistachio nut 1/2 tsp chilli flakes 1 pinch of saffron 1 tbsp of hot water salt Method Place the saffron threads into a bowl and add 1 tablespoon of hot water. Allow to stand and infuse while you grind the pistachios Add the pistachios to a food processor and pulse until finely ground Place the Brussels sprouts in a steamer and cook for 3–5 minutes, depending on their size, until cooked through and tender Meanwhile, add the butter, ground pistachios and a pinch of salt to the bowl with the saffron water and mix until combined Place a pan on a moderate heat and add the cooked sprouts. Scrape in the pistachio butter mixture and toss together for a few minutes so that it melts and coats the sprouts Finish with a sprinkling of chilli flakes and another pinch of salt to season, then serve while hot

  Wild boar terrine 550g of wild boar shoulder, or leg, cut into 1cm cubes 550g of wild boar sausage meat 250ml of red wine 2 banana shallots, diced 2 garlic cloves, finely sliced 2 oranges, zested 1 bay leaf 1 tbsp of rosemary, chopped 50g of cranberries, halved salt pepper   Method First, mix together the cubed wild boar, sausage meat, shallots, garlic, orange zest, bay leaf and rosemary in a bowl, so that everything is fully incorporated. Pour over the red wine and mix gently Leave to marinade overnight or for at least 12 hours Preheat the oven to 180°C/gas mark 4 When ready to cook, add the cranberries to the meat and mix through using your hands. Season well with salt and pepper, again mixing through At this stage, it is a good idea to fry off a teaspoon of meat in a little oil in a pan, to make sure you’ve got the seasoning right Spoon the wild boar into a terrine or loaf tin, cover with a lid or foil an...

  Festive quails Ingredients Quails 4  jumbo quails 8 pancetta slices 300ml of chicken stock 6 tbsp of olive oil 200ml of sweet white wine 120g of  d ried cranberries 40 red grapes Stuffing 6 pancetta slices 3 tbsp of olive oil 1 garlic clove 150g of  mushrooms , sliced 1  lemon zest , grated 125g of  onion , chopped 8 sprigs of  fresh thyme 100g of long grain rice 200ml of chicken stock 100g of  butter 250g of  chicken livers , cleaned Method To make the stuffing, cut 6 slices of pancetta into small pieces. In a pan, heat 3 tablespoons of oil. Add the pancetta and fry to a light colour. Add the garlic, mushrooms, onions, lemon zest and thyme 6  pancetta slices 1 garlic clove 150g of  mushrooms , sliced 125g of onion, chopped 1 lemon zest, grated 8 sprigs of  fresh thyme 3 tbsp of olive oil Cook well, stirring occasionally, then add...

  Poached lobster tail with cauliflower and butter sauce Ingredients Metric Imperial Lobster 4  lobsters , each weighing 400g 1  large onion 4  carrots 3  celery sticks 1  leek 2 tbsp of  tomato purée 5 tbsp of  brandy 6 sprigs of  thyme 6 sprigs of  fresh tarragon 10g of  butter 2 tbsp of cream 4  garlic cloves olive oil Cauliflower purée 100ml of double cream Caramelised cauliflower 1  cauliflower 100g of  butter   Method Start by preparing the lobsters. Put the lobsters in a freezer. This will render them insensate. Boil some water and add a dash of white wine vinegar. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head 4  lobsters Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward i...

  Perfect egg cooked at a low temperature at 62° Ingredients 4 organic eggs 300 g oyster mushrooms 300 g eryngii mushrooms 300 g shiitake mushrooms 300 g chanterelles 200 g white mushrooms 2 zucchini 50 g butter 300 g snow peas 70 g Vene Cress 20 g fleur de sel 10 g Kerala pepper Preparation PERFECT EGG Cook the eggs at a low temperature in water at 62°C (use a thermometer). MUSHROOMS Prepare the eryngii and shiitake mushrooms and fry them in a frying pan. Cook the chanterelles separately for perfect cooking. Cut the white mushrooms into thin strips. Season them with fleur de sel and kerala pepper. ZUCCHINI Cook the zucchini in a mushroom broth, then sauté them in butter. TRAINING Arrange the plate harmoniously, with the mushrooms in the center of the plate, place the egg gently on top of the mushrooms. Place the Vene Cress. Arrange the white mushrooms around the plate, and the zucchini with the chanterelles.  

  Mushroom Toasts with Délice de Bourgogne Ingredients 6 tablespoons olive oil 1 pound mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided 9 thyme sprigs, divided 6 large garlic cloves, crushed, divided 1 1/4 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 5 tablespoons unsalted butter, softened, divided 3 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish 1 tablespoon sherry vinegar, divided 6 (1/2-inch-thick) brioche slices, halved 8 ounces Délice de Bourgogne or other triple-cream cheese, at room temperature Pickled pearl onions, thinly sliced Chopped frisée (white and light green parts only), for garnish Snipped fresh chives, for garnish Fresh lemon juice, for drizzling Extra-virgin olive oil, for drizzling Directions Heat 2 tablespoons oil in a large cast-iron skillet over high just until smoking. Add one-third of the mushrooms in a s...

  Oysters on the Half Shell with Rosé Mignonette Ingredients 1/2 cup sparkling rosé 2 shallots, minced 1 tablespoon white wine vinegar 1/4 teaspoon freshly ground pepper 2 dozen oysters, shucked Shaved ice, for serving Directions In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette Make Ahead The mignonette can be refrigerated for up to 6 hours. Serve chilled.  

  Rutabaga confit with seaweed, eel and caviar Ingredients 50 g smoked eel 40 g caviar Rutabaga confit 4 small rutabaga 7 sheets of nori seaweed 40 g semi-salted butter Whey sauce 200 ml whey (or fermented milk) 100 ml liquid cream 100 g butter 3 g salt 10 ml lemon juice 100 g eel trimmings Eel Mascarpone 200 g of liquid cream 15 g lemon juice 80 g smoked eel 2 g agar agar Leek oil 2 bunches of parsley 200 g leek greens 200 g grapeseed oil Preparation        3.5/5 - (4 votes) RUTABAGA CONFIT Peel and cut 2 mm slices of rutabaga. Cutter 5 cm discs then make an assembly by interspersing 2 discs of rutabaga, a disc of nori sheet (also 5 cm high) up to a height of 4 cm. Add 10 g of butter and enclose in foil. Candy for 1 hour at 110°C. To serve, fry with a brown on both sides and cut in 2. WHEY SAUCE Bring all the ingredients to a simmer. Infuse the eel trimmings for 20 minutes then strain through ...

  Legumes and Goose Liver Paté ingredients Lentils 200 g, cooked Goose liver 300 g (in alternative, chicken liver) Shallots 1 Butter 125 g Cream 150 ml, liquid Cognac 30 ml Aromatic herbs 5 g, diced (e. g. parsley, chive, rosemary) Chili pepper 1 pinch Salt To taste Preparation Clean and dice liver. Peel and dice shallot. Melt 40 g butter in a saucepan and add diced shallot, stirring and cooking until transparent. Add diced liver and season with salt and hot pepper. Stir and cook for 3 minutes. Splash with Cognac and continue cooking for another three minutes. Remove from heat and add the rest of the butter, in pieces. Add lentils and taste for salt. Purée in a blender or put through a sieve to obtain a fine purée. Work in the cream and the diced herbs, and leave to cool. Pour the purée into 8 clear glasses and let it cool. Serve with bread slices toasted in the oven then brushed with olive oil and herbs. Wine pairing: Grillo  

  Roasted Pumpkin And Pear Soup INGREDIENTS Pears 2 each, peeled and ripe, quartered, cored Pumpkin 900 g (or butternut squash) peeled, seeded, cut in 5 cm chunks Tomatoes 2 each, medium, cored, quartered (optional) Onion 1 red, peeled, quartered Garlic 2 cloves, crushed Olive oil 30 ml Salt 2,5 g, divided Pepper To taste, ground Vegetable stock 1 l Chives 3,15 g (or scallions), thinly sliced Cream 80 ml Preparation Preheat oven to 205°C - 400° F. Combine pears, squash, tomatoes, leek, garlic, oil, 1,25 g salt and pepper in a large bowl and toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring occasionally, until the veggies are tender (40-55 minutes). Let cool slightly. Puree the veggies and broth until smooth, either with a handheld blender (easiest) or in a blender (you will have to split into 2 portions- half the veggies and half the broth blended, then blend the other half). Add to soup pot, add the rest of the salt, and ...