Fresh
cream cheese, confit of ginger and jasmine
Strawberries or raspberries
Ginger: little (confit)
Jasmine
Fresh cream cheese : 500g
Gelatin : 12g
Milk: 350cc
Lemon juice
Sugar
Fresh mint
Ginger
confit :
·
Cut ginger in julienne.
·
Bring to the boil 3 times then
heat slowly with sugar and lemon juice until its confit.
·
Heat up the fresh cream cheese
with lemon juice, sugar and milk.
·
Add the gelatin, cool down in a
bowl of cold water, put in moulds (individually) in the fridge.
Strawberry
sauce:
Strawberry puree: 100g
Water: 300cc
Lemon juice, sugar heat up all together,
add 5g gelatin, put through a strainer and cool down.
Jasmine
sauce:
·
Bring to the boil 400cc water
·
Lightly sugared
·
Add 5g gelatin and 5 teabag of
jasmine tea, strain and cool down
-
Dress the fresh cream cheese in
the middle of a soup plate
-
Pour the strawberry sauce on
the right side
-
Pour the jasmine sauce on the
left side
-
Decorate with ginger confit and
mint on the top of the cheese
Gratinated
hot and cold curried mango soup
Ripe mango: 1 (3/4 puree, ¼ cubes)
Mango sorbet
Sabayon:
-
Lemon juice
-
Cantreau
-
Grand marnier
-
Whipped cream
-
Sabayon
-
Red curry
·
In the service cup, put the
mango, then add the mango sorbet
·
Pour over the mango puree, then
the sabayon
·
Gratinate
Luke warm cappuccino of oyster, country mushroom in
tribute of ‘Alain Chapel’
Base
of mushrooms:
Mushrooms: 200g
Butter: 20g
Chopped shallot: 50g
Chopped garlic: 15g
White wine: 50cc
Water: 250cc
White stock: 50cc
Thyme, bay leave, salt
Sautéed
mushrooms: 50g
With salt, pepper, garlic, shallot, sherry
and herbs
Cappuccino:
Milk: 200cc
Salt
Heat up, blend with mixer until foamy.
·
Sweat mushrooms with the
butter, add shallot and garlic (not colored) , white wine, water, stock. Simmer
and then skim
·
Add thyme, bay leave and salt
·
Mix and strain
·
Put the sautéed mushrooms in a
cup
·
Ship the base of mushrooms with
the cream, pour in the cup
·
Then pour the cappuccino foam
over and decorate with chervil
Witlof salad and hot
foie gras nature perfumed with wine and ginger
Witlof: 1/3
Foie gras: 100g
Ginger julienne blanched: 10g
Lime: zest, juice, wedges 3
Tomato: ¼
Lamb’s lettuce: 15 pieces
Fine herbs
Madeira
sauce:
Madeira: 10cc
Lime juice
Sugar
Chopped shallot:10g
Real stock: 20g
Vinaigrette:
Balsamico: 10cc
Hazelnut: 30cc
Fine herbs
·
Pan tried the foie gras,
seasoned and floured
·
On the top of the plate put the
witlof julienne below the foie gras
·
Around put the lamb’s lettuce
with tomato diamonds
·
On the witlof pour the sauce
and ginger
·
On the foie gras pour the
vinaigrette
·
Sprinkle over some red pepper
Sea bass bortsch mikuni style
Sea bass: 50g
Fish tumet
Bacon: 2 pieces in cube of 1 cm
Beetroot: 8 pieces cube of 1 cm
Cream:
·
whipped cream
·
lemon juice
·
red cayenne pepper
·
fine herbs
·
coriander
·
presented in quenelles
Brotsch:
·
Onion: 1
·
Leek: 1
·
Sea bass bones: 1.5 kg
·
White wine
·
200cc
·
Garlic: 1 clove
·
Olive oil: 100cc
·
Water: 2-2.5 litres
·
Bacon:100gr
Dressage:
Zuccheti: 20 cut in strips
Carrots: 10 cut in strips
Cut in julienne, soak in cold water
·
Poach the sea bass
·
In the soup plate, first the
bass and then on the top the vegetables
·
Pour the bortsch, add herbs and
a lot of coriander
·
Then pour
·
The olive oil over and put the
cream quenelle on the top
Oyster chalio-froid
with curcuma
Oysters: 5
Leek: ¼
Gelatin: 1.5g + 1.5g= 3g
Curry powder
White wine: 10cc
Shallot: 1
Cream: 10cc
·
Soak oysters in hot salt water,
cool down quick and put back in the shell
·
1/3 of the oyster sauce : add
white wine and shallot (sliced, reduced, add cream and curry powder and then
add the gelatin. Put through a strainer and cool down
·
2/3 of oyster sauce: add water
(1/2 of the volume and the gelatin, season and chill
·
Prepare leek in julienne,
blanch, add salt, pepper and cream
·
In the shell put the leek and
oysted, then the jelly of curry and pour the oyster juice on the top
Cold beet consommé with young leek parmentier
Leek: 1
Potato: 1
Bacon: 10g
Water: 150cc
White stock: 200cc
·
Consommé: consommé double
300ml. gelatin 9g
·
Parmentier: base 130g. milk:
70cc. gelatin: 9g
·
Add truffles for “a la carte
Base
for parmentier
Sweat bacon and leek (sliced) in butter.
Cut the peeled potato in small round (very thin), then add the bacon and leek.
Add white stock and water, cook until tender. Mix in puree put through a
strainer
·
In the cup, put 10g leek
julienne, double consommé (75cc), without mixing, tamp, put the parmentier on
top (75cc)
·
Decorate with slice leek.
·
A la carte: add in the cup
truffles julienne and leek and decorate with truffles
A galette of scampi and crab from the orient
Scallop: 55g
Crab meat: 15g
Cigale de mer: 10g (lobster, clay fish)
Celeriac, carrot, potato
Crab
sauce
·
Crab stock: 20cc
·
Butter 15g
·
Tomato paste
·
Shallot chopped: 10g
·
Carrot, onion, celeriac
sweat carrot, onion and celeriac. Add the
cooked crab shell and tomato paste. Simmer for 30 minutes. Strain
Beurre
batter
·
Shako stock:10 cc
·
Butter batter
·
Stock of cigale de mer
·
Cook scallop
·
Cut the crab in diamonds, also
cigale and celeriac, carrot, potato (all vegetable blanched in salt water)
·
In a circle place scallop,
crab, cigale and vegetables
·
Press and then add the butter
·
Place the galette in the middle
of the plate
·
Pour the crab sauce
·
Pour the beurre batter
Tartare of red thin tuna and poached quail egg
Eurasian style
Tuna: 60g
Menegi: (leek very fine)
Capre with stem: 1
Black olive: little
Anchovie: little
Radish: little
Cornichon: little
Cocktail onion: little
Quail egg: 1
Vinaigrette
·
Olive oil
·
Soja sauce
·
Lemon juice
·
Shallot
·
Salt and pepper
Mix first soja sauce and lemon juice, then
add olive oil.
·
Place a circle on plate, place
tuna
·
Put the quail egg in the middle
·
Put the garnish in 6 points
around the plate
·
Take the circle away, square
the tuna with the menegi and add the vinaigrette
Scallop and salmon ragout green curry, lemon grass
Salmon: 3 pieces x 60g
Scallop: 1 piece x 20g
Sauce
·
Scallop stock (no white wine)
25cc
·
Cream: 25cc
·
Green curry: 5g
·
Green peas puree: 20g
Garnish
Sweet potato in small round (1 cm) : 3.
Celeriac square (1cm) : 3
·
Cut the salmon in cubes (20g)
cook in oven
·
Grill scallop
·
Boil sweet potato, cut in
parisienne, in salt water
·
Boil celeriac in salt vinegar
water
·
In a soup tureen, arrange
salmon and scallop.
·
Put vegetable star like, add
the sauce
·
Decorate with deep fried
italien parsley
A bouchee of kidney and sweat bread onion,
mushroom, red and white wine sauce
Kidney: 60g
Sweat bread: 80g
Blanched
spinach: 60g
Bordelaise sauce
White wine sauce
Puff pastry
·
Ordinary flour: 150g
·
Strong flour: 350g
·
Soften butter: 50g
·
Water: 200cc
·
Vinegar: 25g
·
Salt: 10g
All the elements
dilute and 400g butter arrange in form of leaves
·
Pan fried the kidney and the
sweatbread (floured)
·
Add chopped shallot, garlic and
herbs
·
Boil spinach in salt water,
drain really well
·
Saute the butter
·
Put the feullatage in the oven,
add in the middle kidney, sweatbread, spinach, cover with the top.
·
Pour the sauce on each side
Hot goat cheese, thyme flavored olive oil seasonal
salad
Goat cheese hot
Panache salad: chicory red, pink rossa,
lettuce, cress
Sultanas (soaked in water, cut with cognac)
Olive oil
Thyme
Brioche
·
Color the brioche (golden
brown)
·
Put on the top the cheese cut
in fine slices
·
Arrange the salad all around on
top of hot cheese
·
Pour the olive oil with the
thyme
·
Sprinkle the sultanas over the
salad and cheese
Steamed lobster on a bed of potato puree and garlic
fried mint leaves, lobster coulis
Lobster with head: 200g
Mint: leaves deep fried in julienne
Potato puree and chopped garlic
Sauce
Chopped garlic
Chopped shallot: 10g
Lobster stock: 30cc
Butter: 10g
·
Make an American sauce with the
lobster shell, cooked carrot, celeriac and onion
·
Scald the whole lobster, cut in
half, cook lightly in steamer
·
Strain the potato puree mixed
with the garlic
·
Put in the middle of the plate
the potato puree on top of the lobster
·
Pour the sauce and decorate
with the deep fried mint (in julienne)
·
Pour the lobster with a mix of
olive oil, balsamico, salt and pepper and red pepper
Sliced beet tenderloin
Marrow and batons of vegetables sc roannoise
Beet: 125 g
Marrow
Vegetable: cherry tomato, small onion,
potato, mini cabbage, baby carrot, green asparagus, snow peas, nabana
Red wine sauce
·
Pan fried the tenderloin, dress
in the middle of the plate
·
Sautéed vegetables all around
·
Pour the red wine sauce
Matignon of lamb, thyme sauce
Gratinated macaroni garlic
Lamb: (3 pieces) 140g
Macaroni
Green vegetables 5 different: broccoli,
green beans, green peas, spinach, nabana
Crepine for the matignon: carrot, celeriac,
onion
Sauce
lamb juice
·
Shallot: 2
·
Carrot: ¼
·
Celeriac
·
boneL 300g
·
white stock: 200c
·
veal stock: 100cc
·
garlic clove: 1
·
thyme
·
pan fried the lamb, pour one
face of matignon and cover with the crepine
·
harden in the oven
·
boil macaroni: prepare
daiphinoise : cream, garlic chooped, salt, pepper, nutmeg
·
pose on the plate lamb + 2
pieces of gratin
·
add vegetables
·
add the juice of the
dauphinoise
Ovenbaked pigeon and truffle puree, wrapped in
cabbage light brown sauce
Pigeon: 1 (open in 2 half)
Cabbage: 1 leave
Mash potato: 20g
Truffles: 20g
Truffles: 5g
Truffle
sauce
Truffle puree: 2 big teaspoon
Pigeon consommé: 50cc
Garnish
Truffle: 5 g
Mash potato: 3g
Pigeon consommé: 10cc
·
pan fried the pigeon, cover
with mash potato and truffles
·
wrap up the whole in the
cabbage leave
·
sprinkle the consommé over the
pigeon, cook in the oven
·
coat the plate with the sauce,
put pigeon on top
·
sprinkle all over olive oil and
a pili-pili mix and herbs
Medallions of veal, three purees spices, pili-pili
sauce
Veal:
a la carte: 150g
Menu: 100g
Lime peel
Beetroots: in parisienne and in puree
Potato: in parisien and in puree
Green peas: in parisienne and in puree
Sauce madeira
Chopped shallot: 10g
Madeira: 25cc
Veal stock: 25cc
Garlic chopped: little
Lime peel
·
Pan fried the veal
·
On top of the plate, place the
three purees with a spoon
·
Under the puree place all three
vegetable
·
Then place the veal and pour
the madeira sauce over
·
On the veal’s top decorate with
the mix of olive oil, pili-pili and fine herbs
Warm chocolate tart vanilla seed sauce
Puff
pastry
Ordinary flour: 150g
Strong flour: 350g
Softened butter: 50g
Water: 200g
Vinegar: 25g
Salt: 10g
All the ingredients dilute and 400g butter
Vanilla
ice cream
Egg yolk: 8
Sugar: 150g
Milk: 700cc
Cream: 200cc
Vanilla: 1
Chocolate
chiboust
Milk: 125cc
Egg yolk: 2
Sugar: 15g
Crème in powder: 20g
Gelatin: 6g
Egg white: 80g
Sugar: 120g
Chocolate mild: 30g. bitter 30g
Cacao: 10g
Vanilla: 1/8
·
put a quenelle of ice cream in
the middle of the tart
·
pour the chocolate chiboust to
make a dome
·
sprinkle cacao powder over
Exotic fruits, cappuccino of mandarin
Fruits
Mandarin wedges
Mango
Kaki
Pear
Strawberry
Grapefruit
Papaya
Mandarin sorbet
Wedges and juice of the mandarin. Lemon
juice, mandarin liquor
Put all together in the sorbetiere
Mandarin peel
Pistachio
Mint leaves
·
macerate all the fruits in the
zest, Cointreau and mandarin liquor
·
put the fruits and the sorbet
in a cup
·
heat up the mandarin juice, mix
in blender until cappuccino foam
·
pour in the cup, decorate with
mint leaves
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