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AUGUSTE ESCOFFIER 1846-1935
YOUNG PIGEON ON A CHESTNUT BRANCH
by: Eneko Atxa
INGREDIENTS (4 pax):
Aromatised chestnut branch:
1,400 gr. cassava
500 gr. purple maize
14 gr. volcanic salt
500 gr. chestnut purée
1l. water
Nuts (hazelnuts, almonds and walnuts)
5 gr. chestnut chips
30 gr. sugar
1 gr. white pepper
Chestnut leaf:
Cassava stock
Filo pastry
Sand:
100 gr. butter
100 gr. chestnut
30 gr. stock from cooking the cassava
4 gr. salt
Others:
2 young pigeons
PREPARATION:
Aromatised chestnut branch: Peel the cassava twice, until small cracks are revealed. Cut into sticks about 10 cm long, only using the outside part. Remove the grains from the purple maize, keeping the woody part. Mix the salt with the chestnut purée and water and bring to the boil. Cook the cassava in it for about 45 min. Leave to cool then place, together with the cooking stock, in a container with chestnut chips. Place in the microwave for 25 min. at 75º, setting 7, so that the chestnut aromas impregnate the cassava without altering its texture.
Chestnut leaf: Cut the filo pastry into a leaf shape and brush with the cassava cooking liquid. Dry in the oven at 80ºC (176ºF).
Sand: Mix all the ingredients forming a smooth paste. Wrap in film and form into a cylinder shape. Freeze. When frozen, grate very finely and bake for 15 min. at 130ºC (266ºF).
TO SERVE
Sear the two pigeons on the skin side until a crust forms. Paint the serving dish with a few brushstrokes of stock. Place a little sand in the base of the plate then arrange on top the branch and leaf. Finish with the pigeon and a few wafers of chestnut and some nuts.
Technique: Cryo-Rendered Duck Breast
Dr. Nathan Myhrvold Chef Chris Young Intellectual Ventures Bellevue, WA intellectualventures.com Chef Chris Young and Dr. Nathan Myrhvold of Intellectual Ventures – Seattle, WA
Dr. Nathan Myrhvold and Chef Chris Young have developed a technique for rendering duck breast while avoiding that oft-encountered rendering byproduct, overcooked meat. In the pages of their forthcoming 1,500 page cookbook that sets out to teach chefs about the generation of cooking, Myrhvold and Young explain this tested technique for balanced rendering. The secret? Dry ice. “The whole idea is to use cold in balance with hot,” says Dr. Myrhvold, the scientist-cum-culinary innovator behind Intellectual Ventures, the laboratory where techniques like Cryo-rendering were developed.
Traditionally rendered duck breast is scored and seared, skin-side down, for about 80% of its total cooking time. While this results in crisp skin and rendered fat, an unwelcome but consistent consequence is gray, overcooked protein. Myrhvold and Young developed a method that creates a barrier to prevent overcooking: a thin frozen layer that acts as a buffer between the skin and the rest of the duck flesh. The duck breast is completely flattened as it freezes on a block of dry ice, then the fat is quickly rendered on a hot griddle. The breast finishes cooking in a Winston CVap (sous vide would result in watery skin that would have to be re-crisped) and is frozen once more before a final 2 minutes to crisp on the griddle. That final seven minutes of re-freezing is key, as it freezes the same amount of flesh that would normally have overcooked in the final minutes of rendering. Although it’s decidedly more multi-faceted than the traditional technique, Myrhvold and Young’s cryo-rendered duck has crisp skin, evenly cooked flesh, and is less tight—and thus juicier—than the alternative.
Step One: Perforate the skin of the duck breast with a clean, stainless steel dog hair brush.
Step Two: Lay the duck breast in a bed of salt for 4 hours to denature the collagen proteins in the skin and extract moisture (don’t exceed 4 hours as salt will begin to leech into the flesh).
Step Three: Put the breast skin side down on a block of dry ice with a weighted bag on top (cheesecloth weighted with ballast works) to flatten the duck breast. The duck will freeze to the point of rigidity, so it’s necessary to weigh it down to ensure even cooking on the griddle. Leave the breast on the dry ice for 25 minutes.
Step Four: Put the frozen duck breast on an extremely hot AccuTemp Steam Griddle, skin side down, to render fat. Cook for 7 minutes.
Step Five: Wrap the breast with plastic wrap, leaving skin exposed, and cook in a Winston CVap oven.
Step Six: Return the cooked duck breast to dry ice, skin side down, and weigh down with warmed bag for another 7 minutes.
Step Seven: Finish the breast on a hot griddle, cooking skin side down for 2 minutes to crisp the skin and complete the rendering process.
Making an Heirloom Melon Terrine
Chef Gabriel Bremer of Salts Restaurant - Cambridge, MA
Executive Chef Gabriel Bremer of Salts Restaurant in Cambridge, Massachusetts offers a simple but arresting method for featuring the flavors, colors and textures of summer’s heirloom melons.
Chef Bremer’s terrine does not require an actual terrine dish, although the finished product resembles a terrine in shape and layering. Bremer uses at least two to three varieties of heirloom melons for a single terrine, ensuring a gradation of sweetness and color in the finished product.
The success of the terrine depends simply, but pivotally, on the quality of the fruit and the proportion of pectin and calcium glucinate. Chef Bremer uses solutions of pectin and calcium to permeate and fortify the terrine as it is vacuumed.
The result is a dish that is both gentle and straightforward, combining the rusticity of a simple fruit dessert with innovative technique.
Step 1: Trim two to three melons of their skins; divide into hemispheres and seed. Step 2: Trim the hemispheres from two different melon varieties into neat, matching rectangles that stack perfectly. Step 3: Prepare calcium glucinate by hand-blending calcium with water; prepare pectin solution by adding pectin to water already in blender. Step 4: Put melon slices in vacuum bag with calcium solution. Seal and vacuum to incorporate calcium into melon slices without completely compressing them; let rest 10 minutes and blot with towel to remove excess calcium solution. Step 5: Brush melon slices with pectin, sandwiching those sides; brush exposed sides and surface of melon slices with pectin solution. Step 6: Put stacked melon slices into vacuum bag, vacuuming this time to fully compress; let rest for 8 to 10 hours, preferably overnight. Step 7: Slice fully compressed melon terrine into desired shape and serve.
Blowfish Carpaccio with Monkfish Liver Ponzu Sauce
Chef Masaharu Morimoto of Morimoto – New York, NY
From Morimoto, The New Art of Japanese Cooking by Masaharu Morimoto (DK Publishing, 2007) 4 Servings
Ingredients
Monkfish Liver Pate (Yield: 1 pound/450 grams):
1 pound (450g) fresh monkfish liver*
2 tablespoons salt
1 cup sake
Ponzu Sauce (Yield: 2 cups):
1/3 lemon
¼ orange
1 cup ponzu juice
1 cup soy sauce
1/3 cup sake
6 tablespoons water
6 tablespoons mirin
5 ounces (150g) bonito flakes
2 sheets of kombu, 4x8 inches (10 x 20 cm) each, broken in half
Monkfish Liver-Ponzu Sauce (Yield: 1/3 cup):
¼ cup monkfish liver pate (from above)
2 tablespoons ponzu sauce (from above)
1 teaspoon soy sauce
Salt
To Assemble and Serve:
4 ounces (100g) blowfish fillet or another sashimi-quality fine white fish, such as monkfish, fluke or red snapper
3 tablespoons monkfish liver-ponzu sauce
¼ cup extra-virgin olive oil
2 tablespoons baby cilantro leaves
2 tablespoons shaved white truffle or 1 tablespoon white truffle oil
Method
For the Monkfish Liver Pate: Put the monkfish liver in a bowl, salt all over, and pour in the sake. Marinate in the refrigerator for 1 hour, turning the liver once. Rinse the liver to remove the salt and sake. Clean it, removing all blood vessels. Steam the liver for 25 minutes. Refrigerate until chilled. This can also be stored in a refrigerator for up to 3 days.
*We butcher our own fish, but you can go to a high-quality fish monger and special-order the monkfish liver, so you don’t have to remove it from the fish yourself.
For the Ponzu Sauce: Squeeze the juice of the lemon and orange pieces into a large container. Toss in the rinds. Add all the remaining ingredients, cover, and refrigerate for at least a week and up to a month before using. Strain before use
For the Monkfish Liver-Ponzu Sauce: Blend together the monkfish liver pate, ponzu sauce, and soy sauce. Season with salt to taste.
To Assemble and Serve: Slice the fish fillet very thinly and arrange on a heatproof plate. Drizzle the Monkfish Liver Ponzu Sauce over the fish. In a small saucepan, heat the olive oil until it just begins to smoke. Quickly and carefully, pour the hot oil over the fish slices to sear them. Garnish with cilantro leaves and shaved white truffle or a drizzle of truffle oil.
Raspberry Transparency, Yogurt, Rose Petals
Chef Grant Achatz of Alinea – Chicago,
Yield: 8 Servings
INGREDIENTS
Raspberry Juice: 575 g (1 lb 4.3 oz) raspberries 110 g (3.9 oz) water 50 g (1.8 oz) sugar
Candied Rose Petals: 300 g (10.6 oz) sugar 300 g (10.6 oz) water 100 g (3.5 oz) rose petals
Raspberry Sheets: 500 g (1 lb 1.6 oz) raspberry juice 15 g (.5 oz) rose water 7 g (.2 oz) NH pectin reserved candied rose petals
Yogurt Powder: 50 g (1.8 oz) spray-dried yogurt powder 15 g (.5 oz) confectioners’ sugar
METHOD
METHOD For the Raspberry Juice: Put the raspberries in a medium bowl. Wearing gloves, smash raspberries until broken down and no whole berries remain. In a medium saucepan, bring the raspberries, water, and sugar to a simmer, stirring constantly. Remove from the heat. Line chinois with 3 layers of cheesecloth. Strain the raspberry liquid through prepared chinois, allowing it to drain overnight in refrigerator. Discard the solids and reserve the juice.
For the Candied Rose Petals: Line a sheet tray with a double layer of paper towels. In a small saucepan, bring sugar and water to a simmer, stirring to dissolve sugar. Blanch rose petals for 1 minute. Drain on prepared sheet tray. Discard the liquid. Line dehydrator tray with silicone mat. Arrange the petals in thin, even layer on prepared tray and dehydrate at 150°F for 24 hours, or until crisp. Reserve in airtight container.
For the Raspberry Sheets: In medium saucepan, combine the raspberry juice and rose water. Using an immersion blender, blend in the pectin. Bring to a boil over medium heat, stirring constantly. Boil for 30 seconds. Remove from heat and let rest for 5 to 10 minutes. Skim away foam. Fill large bowl with ice water. Place tall container in ice water. Pour liquid into container and let cool to room temperature. Spray 1 acetate sheet with nonstick cooking spray. In saucepan, reheat the raspberry base over medium heat, stirring constantly, just until liquid. Pour onto prepared acetate sheet, allowing it to pool in center. Form the acetate into a U-shape and raise and lower ends until evenly coated. Let mixture flow as close to edges as possible so it is as thin as possible. Pour off any excess. Place sheet on dehydrator tray and sprinkle rose petals in even layer across sheet. Dehydrate at 105°F for 4 hours, or until the raspberry sheet can be removed from acetate in single piece. Rip sheet into random hand-sized pieces. Spray the second acetate sheet with nonstick cooking spray. Place sheet on dehydrator tray, and place torn raspberry pieces in even layer on sheet. Dehydrate at 125°F for about 4 hours, or until crisp. Remove from dehydrator tray to cold surface to harden.
For the Yogurt Powder: Combine yogurt powder and sugar. Reserve.
To Assemble and Serve: Tap yogurt powder though sifter over raspberry sheets until sheets are half covered in white powder. Place in clip service piece.
BASIL PUFFS
Grant Achatz
INGREDIENTS (serves 12)
500 ml. Basil juice 180 gr. Sugar 2 gr. Salt 9 gr. F50 methylcellulose
PREPARATION
Combine the basil juice with the sugar and salt. Sheer in the F50 methylcellulose, stirring all the time, and whip in the mixer to stiff peaks. Spread over a silpat forming puffs and place them in the dehydrator until dry.
TO SERVE
Serve each basil puff on the purpose-designed support.
For the tomato sorbet: 1 kg. tomato purée 14 oz. glucose 80 g. sugar 200 ml. water 4 g. stabilizer For the olive oil powder: 25 g. extra virgin olive oil 20 g. tapioca maltodextrin Pinch of salt
PREPARATION
Tomato sorbet Boil glucose, water and sugar together. Add stabilizer and cook for 5 minutes. Cool syrup and blend with the tomato purée. Freeze ina an ice cream machine or in a Paco Jet.
Olive oil powder Add olive oil slowly to tapioca maltodextrin and mix well until incorporated. Season with salt.Toast: Toast small cubes of sour dough bread and garnish with micro basil and Maldon salt.
CITRIC OYSTER: ESSENCE OF CALAMONDIN, LEMON CAVIAR, CITRIC SEA FOAM AND ORANGE BLOSSOM
by Rodrigo de la Calle
INGREDIENTS (serves 4):
For the oyster:
4 super king oysters
For the citric sea foam:
1 citron (Citrus medica)
½ l. mineral water
2 gr. soy lecithin
For the citric caviar:
1 fingerlime fruit (Microcitrus Australasica)
For the essence of calamondin:
1 Kg. calamondin oranges (Citrus calamondin)
1 l. mineral water
250 gr. granulated sugar
3 gr. Xanthan
For the orange blossom:
1 dozen orange blossom flowers
PREPARATION:
For the oyster: Very carefully open the oysters so that the flesh is not damaged and a minimum amount of liquid is lost.
For the citric sea foam: Using a grater, grate the citron peel. Cut the rest of the fruit into small pieces. Cook with the peel at 60ºC (140ºF) for 2 h. Strain, add the lecithin and set aside.
For the essence of calamondin orange: Make a syrup with the sugar and water then leave to cool. Transfer to a vacuum pack with the calamondin oranges and cook at 60ºC (140ºF) in a 100% steam oven for 3 h. Remove from the pack and blend while hot. When cold, mix in the xanthan.
For the citric caviar: Prepare a container with ice and water and insert the whole fingerlime fruit. Keep cold.
For the flowers: Select the flowers and refrigerate covered with damp paper.
TO SERVE:
Place the oyster at the centre of the plate and add a few drops of calamondin essence. Surround the oyster with the citric sea foam. Drop the flowers on top. At the last minute, half open the fingerlime fruit and, pressing lightly from the end, drop the balls on top of the oyster. Serve.
MUSSELS IN MANDARIN ESCABECHE WITH APPLE ICE CREAM
by Xosé Cannas
INGREDIENTS:
Mandarin escabeche (pickle sauce):
4 large mussels
2 onions
Rind of 10 lemons
Rind of 8 mandarins
Rind of 1 lime
225 ml. sunflower oil
75 ml. vinegar
1 bunch chives
1 bay leaf
1 bunch parsley
Apple ice cream:4 Reineta cooking apples
Powdered mandarin:5 mandarin rinds
Vinegar reduction:1 dl. vinegar per 50 gr. sugar
Rocket salad:Rocket
Vinaigrette:1 dl. extra virgin olive oil
33 ml. sherry vinegar
80 gr. honey
Roast pine kernels
PREPARATION:
Mandarin escabeche: Open the mussels in boiling water for an instant. Cool in iced water and remove from the shell. Set aside. Lightly fry the onion in the oil. Add the other ingredients. Cook for 15 min. Place the mussels and the strained escabeche in a vacuum pack. Warm before serving.
Apple ice cream: Peel the apples and remove the pips. Cook sous-vide at 80ºC (176ºF) for 2h 30 min. Cool and freeze. Process in a sorbet maker.
Powdered mandarin: Peel the mandarins. Retain the rind only. Grind to a powder in a food processor.
Vinegar reduction: Reduce the vinegar with the sugar.
Rocket salad: Select some rocket leaves.
Vinaigrette: Roast the pine kernels. Emulsify the oil with the vinegar and honey. Mix together.
TO SERVE:
Make a circle on a dish with the vinegar reduction. Put a mussel in the centre. Decorate harmoniously with the other ingredients.
CHILLED CORN SOUP WITH SEA URCHIN AND VANILLA ICE CREAM
by Tetsuya Wakuda
INGREDIENTS (SERVES 4) Vanilla ice cream: 13 Egg yolks 100 gr. Caster sugar 1 l. Full cream milk 2 Vanilla beans 100 gr. Glucose 300 ml. Cream Corn soup: 50 gr. Butter, diced 20 ml. Grapeseed oil 50 gr. Onion, finely diced 500 gr. Corn kernels 400 ml. Mineral water Sea salt, to taste White pepper, to taste Others: 40 pieces sea urchin roes
PREPARATION Vanilla ice cream: Gently whisk the egg yolks, then add the caster sugar and continue whisking together until dissolved. Slowly bring the milk with vanilla beans to the boil. Remove from the heat and pour into the egg mixture, stirring constantly. Add the glucose, return to a low heat and stir until dissolved (the mixture should be slightly thickened and coat the back of a spoon). Remove from the heat and pass through a fine meshed sieve. Set aside to cool, then chill. When fully chilled, add the cream and churn in an ice-cream maker. Freeze until ready to use.
Corn soup: Melt the butter in a large skillet, add the grapeseed oil and, as soon as the butter starts bubbling, add the onion and sweat until soft and just translucent. Then add the corn kernels and stir together thoroughly. Pour in the mineral water and heat to 85-90ºC, but do not boil. Allow to cook for 2 minutes, then remove from the heat and place into an ice bath. When cold, remove half the liquid from the mixture, keeping the kernels in the remaining liquid and set aside. Blend the remaining mixture until smooth, pour through a fine meshed sieve, removing all husks. Set aside. Add the rest of the liquid to the pureed mixture and stir together to combine into thick consistency.
TO SERVE Serve the corn soup in 4 bowls. Arrange 10 sea urchin roes in the centre of the soup, and top with a generous spoonful of vanilla ice cream
Dressing: Pour the virgin olive oil in a pan and add two heads of garlic cut in half. Cook over a low heat until soft. Leave to infuse while the oil cools down. When cold, add the pimentón and a few drops of vinegar.
Pilpil: Place the head of hake in a vacuum pack with all the other ingredients and cook in a Roner oven at 65ºC. Strain any liquid formed (the gelatine from the fish) and blend in a robot at speed 3. While blending, pour in a thin stream of dressing until the mixture is similar to a mayonnaise, check the salt and set aside.
Cream of peas: Cook the peas in vegetable stock and blend until smooth. Strain, and season with salt and pepper.
Clams: Bring a pan of water to the boil then add the clams. Leave until they start to open. Refresh in iced water.
Hake: Bake the portions of hake at 60ºC (140ºF) for 8 min.
TO SERVE
Form a circle of cream of peas and at the middle place a spoonful of pilpil. Next to it arrange the hake with a couple of clams and a few salad shoots and sprinkle with a little dressing, salt flakes and pea powder.
Vegetable stock: Make a stock with the vegetables and water. Set aside.
Dressing: Heat one litre of virgin olive oil with two heads of garlic cut in half. Cook over a low heat until soft. Leave to infuse while the oil cools down. When cold, add the pimentón and a few drops of vinegar.
Hake: Cook the potatoes broken into pieces in the stock. When almost done, add the hake in portions and the peas. Cook for 4 min. (without bringing to the boil). Drain.
TO SERVE:
Serve the potatoes, hake, peas and garlic and sprinkle with salt flakes. Add a little of the warm dressing.
LOIN OF BEEF GRILLED AND PERFUMED WITH VINE WOOD COALS, THYME, NATURAL ANTHOCYANINS, ASHES, SALTS AND CRISP RADISHES
INGREDIENTS (to serve 4)
By Andoni Luis Adúriz For the loin of beef: 2 pieces 400 gr. loin of beef 100 ml. Arbequina extra virgin olive oil 5 gr. Charcoal ash For the vegetable stock: 1.5 l Water 25 gr. Carrot 25 gr. Leek 2 cloves Garlic 50 gr. Onion 250 gr. Chickpeas, soaked overnight 1 bone 100 gr. Gelatinous meat (shin, cheek, etc.) For the dark stock: ½ l. Vegetable stock 150 gr. Purple corn grains 0.5 gr. Yeast extract 2.5 gr. Table salt 20 ml. Squid ink For the vine wood sticks: 325 gr. Wheat flour 30 ml. Extra virgin olive oil 5 gr. Bakers' yeast 160 ml. Dark stock 5 gr. Salt For the crisp radishes: 500 gr. Dwarf radishes 15 gr. Salt 1 l. Mineral water For the ash-flavored salt: 1 Bundle of vine wood. 100 gr. Añana salt 200 gr. Thyme leaves For the leaves: 8 Rau-Ram leaves
PREPARATION
Loin of beef: Trim the meat, removing almost but not all the fat. Remove any gristle. In a basin, mix the oil with the charcoal ash until well dissolved. Place the loin of beef in a vacuum pack with the ash-flavored oil and chill for 24 to 48 hours. Vegetable stock: Place all the ingredients in a pan and season lightly. Cook over a low heat for 4-5 hours. Strain and set aside. Dark stock: Mix all the ingredients except for the corn and bring to the boil. Blend in the robot and strain through a fine chinois. Add the purple maize and simmer very gently for at least 1 hour. Strain and remove the corn. Vine wood sticks: Add the yeast to the dark stock at room temperature (approx. 25ºC). Dissolve, then add the oil and mix well. Sift the flour and place in the mixer, add the stock with the yeast and oil and knead for 10 minutes. Remove and form into a ball. Leave to rise for 1 hour. Roll out the dough using a rolling-pin and cut into thick strips. Stretch out using the palms of the hand. Form into strips and place on a sheet. Leave to stand for 20 minutes so that small cracks form, then stretch again to make the strips thinner. Bake for 3 minutes at 200ºC, remove and cut in half lengthways while hot to prevent them from breaking. Crisp radishes: Wash the radishes in cold water and peel, pulling back the skin so that the veins are visible. Cut the radishes into quarters. Make a brine with the water and salt and insert the radishes. Place in a vacuum pack for 15 minutes, then remove. Ash-flavored salt: Place the vine wood on a grid over a fire and cook until it has almost turned to ashes. Add the thyme leaves and leave to dry and burn with any remaining coals. Collect the ashes on a tray and sieve. Mix the salt and ashes in equal proportions. Place in the robot and blend. Leaves: Wash in plenty of water with a vegetable disinfectant. Drain. Set aside until serving between sheets of absorbent paper in airtight containers.
TO SERVE
Grill the meat for 4 minutes over the vine wood coals. When the center of the meat reaches 45ºC, cover and keep warm. Serve on a bed of vine wood sticks and sprinkle with the ash-flavored salt. Add the radishes and finish with a few Raw-Ram leaves.
IODIZED CUCUMBER WITH ROAST BELLY PORK, RAW HERB SALAD AND CELERY SORBET
INGREDIENTS
For the cucumber skin infusion: 33% liquidised cucumber 33% clarified mussel juice 33% oyster juices For the liquidised cucumber skins: 700 g. cucumber (+/- 2.5 kg. cucumber) For the clarified mussel juice: 3 kg. mussels 75 g. butter 6 shallots 2 onions Green leak, thyme and celery 750 g. white wine Salt Pepper For the cucumber skin jelly: 33% liquidised cucumber skins 33% clarified mussel juice 33% oyster juices Agar-agar For the raw herb salad: 12 sprigs chervil 12 leaves tarragon 8 sprigs parsley 8 leaves watercress 20 chive tips 8 celery leaves 2 sorrel leaves, in julienne strips For the vinaigrette: 15 g. celery, chopped 50 g. shallot, chopped 20 g. parsley, chopped 50 g. spring onion, chopped 250 g. extra virgin olive oil 60 g. sherry vinegar 180 g. duck stock, reduced 100 g. truffle, chopped Salt Freshly-ground pepper For the celery sorbet: 1 l. water 250 g. sugar 200 g. glucose Juice of 1 lemon 500 g. celery juice 80 g. inverted sugar 8 sheets gelatine And also: Belly pork
PREPARATION
Liquidised cucumber skins Peel the cucumber, liquidise and strain.
Clarified mussel juice Place the onion, shallot, green leek, thyme and celery in a pan with butter and sweat for 5 minutes. Add the white wine and boil for 5 minutes without allowing the mixture to darken. Add the mussels and a generous sprinkling of pepper, cover and boil for 3 minutes. Remove from the heat and leave to stand covered for a further 3 minutes. De-fat the resulting liquid and leave to cool. Clarify with a proportion of 150g. egg white for every 1 litre of mussel juice.
Oyster juice Collect the liquid found inside the oysters when opened, and strain.
Cucumber skin jelly Mix the three liquids. Take 1/10th of the mixture and boil with 1.3g. agar-agar per litre, keeping the rest at 35ºC so that it conserves its properties. Mix the two and pour through a cloth filter. Pour 2 tablespoonfuls onto small bernardeau dishes.
Raw herb salad (3g. per dish) Carefully wash the herbs and place in iced water to make them crisp. Drain and place on kitchen paper.
Vinaigrette (2 tsps per 3g. of salad) Place the vinegar with the duck stock and the chopped vegetables, except for the parsley and the truffle, in a concave bowl. Gradually beat in the oil with a whisk. Finally, add the parsley and truffle and season with salt and pepper.
Celery sorbet: Mix the water, sugar and glucose and heat to melt the glucose. Liquidise the celery and strain through a fine strainer. Mix the liquidised celery with the inverted sugar, lemon juice, water, glucose and sugar, and add 8 sheets of gelatine per litre.
Belly pork: Cut into pieces measuring 4 x 3 cm and place each piece in a bag. When required, cook for 10 minutes in the Ronner at 65ºC and just before serving, sauté on all 4 sides.
TO SERVE
Place the salad with the truffle vinaigrette to one side of the dish containing the jelly, with the sautéed pork alongside and, at the centre, a quenelle of celery sorbet.
ROAST CARRÉ OF LAMB WITH FLORENCE ONIONS AND PEARLY STOCK WITH SAFFRON
INGREDIENTS ( to serve 4) Michel Bras
1 carré of lamb weighing 1.6 kg Florence onions 10 Florence onions 1 orange peel 12 coriander seeds 8 cl grapeseed oil 3 dl water Pepper corns Bay leaf Celery stick Saffron strands Salt
PREPARATION
Carré of lamb Ask the butcher for a carré from a 1-year old lamb. Have it cut into 4 pieces. Roast on an oven dish at 170ºC. Check the meat with a thin metal rod during roasting to make sure it is underdone. Leave it to stand for at least 30 minutes in a warm place or covered with a sheet of aluminium foil. Bone and trim the meat. Cut lengthwise into 3 slices. Season with salt crystals and black pepper.
Florence onions Peel the onions and blanch for 3 minutes in boiling water. Place the remaining ingredients in a pan and simmer for 10 minutes. Add the onions to the stock and cook gently until soft. Leave to stand in the stock for 24 hours.
TO SERVE
Finely chop 2 onions for decoration. Check the seasoning and dress with a spoonful of the fat from the top of the stock. Serve the meat and accompany with one whole onion standing vertically, one onion cut in half and the chopped onion. Pour a little stock over the plate and add a few drops of the cooking fat. Decorate with a few strands of saffron.
For the fideuá stock: 4 kg. mantis shrimp 2 heads garlic 20 black peppercorns 600 gr. onion 400 gr. leek 25 saffron strands 60 ml. mild olive oil 18 l.mineral water
For the hollow noodles: 1 l. stock 200 gr. noodles
For the fideuá stock jelly: 150 ml. stock 2 gr. liquidized tapioca flour
Parmesan drops: 2 l. mineral water 900 gr. 3-year-old Parmesan 9 gr. powdered aloe vera Himalaya salt
Others: basil pectin 3-year-old Parmesan, 5 dice (0.5 cm) Granny Smith apples Raw pine nuts Basil (up to 5 different varieties and at different stages of growth) Common ice plant Chervil Pennyroyal (mentha pulegium) flower Salvia Rosemary flowers Basil flowers Stevia flowerHimalaya salt flakes
PREPARATION
Fideuá stock: Chop the vegetables and fry gently in the oil. Add the shrimps and brown for 12 min. over a very low heat. Add the water, half the saffron strands and the pepper. Cook without bringing to the boil, skimming frequently, until 6l. of stock are left. Remove from the heat, add the remaining saffron, cover the surface with kitchen film to seal, and leave to infuse for 6h. Strain. Use to cook the rice noodles.
Hollow noodles: Bring the stock to boiling point. Add the noodles, stirring well to prevent them from sticking together. After cooking for 7 min., strain and leave at room temperature to cool. Mix with the Arbequina extra virgin olive oil. Rectify the seasoning and set aside.
Fideuá stock jelly: Bring the stock used to cook the noodles to the boil, add the neutral starch and beat vigorously. Transfer to a dropper and chill. Use this cold jelly to lightly cover the noodles on the plate.
Parmesan drops: Bring the mineral water to the boil. Insert the wafers of Parmesan cheese. Leave to infuse for 30 min. then strain. Add the powdered aloe vera to 1 l. of this Parmesan stock, and rectify with the Himalaya salt. Transfer the mixture to a dropper. Drip the Parmesan stock into a bath of cold seed oil so that it sets in drop shapes. Pour the mixture through a colander, retain the drops and set aside. The drops are then served on top of the noodles so that they have to be mixed.
CREAM OF ALMOND MILK AND CAULIFLOWER WITH PRAWN CONSOMMÉ
Cream of almond milk and cauliflower: 300 gr cauliflower 700 gr almond milk (400 gr flaked almonds in 1 litre cow's milk left overnight, then blended 3 times)
Prawns: 1 litre mild oil 20 prawns 1 clove garlic 3 gr pepper Salt
PREPARATION
Cream of almond milk andcauliflower Cook the cauliflower in the microwave. Transfer to the Thermomix at the maximum speed and gradually pour in the milk. Season, strain and while still hot transfer to the serving plates. Refrigerate before adding the prawn jelly.
Prawn consommé Make a basic broth from chicken and vegetables fried until soft. Add the prawn heads, sherry and water. Gradually reduce until the desired flavour is obtained. Check the salt and add 6 gelatine sheets for every litre. Serve when almost cold so that it sets immediately.
Prawns Cut the prawn meat into 1 cm pieces. Season with salt and place on a tray. Cook the oil with the heads and other ingredients for 30 minutes. Strain and add to the prawn meat at 65ºC. Leave to stand for 5 minutes at room temperature then refrigerate for 12 hours. To serve: Serve as shown in the photo.
200gr isomalt sugar Inverted water pipe ore gas cleaner bottle Lemon oil
METHOD
Boil the isomalt sugar to 180C°, let cool down to 80-100C°. Fill the Inverted water pipe ore gas cleaner bottle with lemon oil. Blow a sugar bubble with the Inverted water pipe ore gas cleaner bottle.
TO SERVE
Serve on a spoon to any dish you want to have lemon fragrance to.
Iodine-flavoured seaweed stock: 60 gr. Onions 40 gr. Carrots 2 heads garlic 30 gr. Leeks 50 gr. Kombu seaweed 2 peppercorns 0.5 Kg. Cockles 0.5 Kg. Muscles 200 gr. Chicken legs, browned 12 oysters (3 per person) 4.5 L. Water sherry.
Tremella-mushrooms: 16 Tremella mushrooms (4 per person).
Seaweed marinade: 200 ml. Mineral water 50 ml. Rice vinegar 6 tbsp. Soy sauce Icing sugar and salt crystals.
Tiger nuts: 25 gr. Dried tiger nuts 20 ml. Mild-flavoured olive oil Rind of 1 ripe lemon 1 Stalk lemon grass (1 g.) 1 Clove garlic 3 Black peppercorns.
Thick rice vinegar syrup: 20 gr. Sugar 2 ml. Rice vinegar 3 l. Rice vinegar 50 gr. Neutral apple pectin gelatine.
Others: 4 slices smoked white tuna (1 per person) 6 drops tiger nut oil (use a dropper) salt flakes.
PREPARATION Iodine-flavoured seaweed stock: Mix all the ingredients, excluding the oysters,and cook for 12 hours. Leave to stand, strain and clarify. Use 25% for the serving dish and the remaining 75% for cooking the mushrooms. Tremella mushrooms: Blanch in boiling water for 10 minutes. Remove and cook in the iodine-flavoured seaweed stock, in a covered pan, at 90ºC for 2 hours. Carefully remove the stalks.
Seaweed marinade: Prepare the base of the marinade by mixing all the ingredients and setting aside. Cook the necessary seaweeds in water for 3 hours, then drain. Mix the seaweeds with the marinade and leave to stand. Tiger nuts: Insert the dried tiger nuts in a vacuum pack with water, salt, olive oil and a garlic clove. Cook in the Roner at 61ºC for 8 hours. Leave to stand for a further 8 hours. Thick rice vinegar syrup: Make a caramel with the sugar and 20 ml. rice vinegar to prevent it from crystallising. When a light caramel colour appears, add the remaining 3 lt. vinegar and reduce to 80 ml. Remove from the heat and mix in the neutral apple pectin gelatine.
TO SERVE
Place the seaweed marinade at the centre of the plate with the oysters and tiger nuts. Arrange 3 tremella mushrooms around in a clockwise direction (at 1, 4 and 8 o'clock). Top each tremella with 3 salt flakes. Next to the seaweed marinade, tiger nuts and oysters place a slice of white tuna cut in half. Finish by sprinking the dish with a few drops of tiger nut oil.
