FINE RECEPI

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