Gastronomy

While “foie” is cooking, combine salt, curing salt, sugar, and cream. Set aside. Pipe ganache into 30 mm hemisphere molds. Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold.
TIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache.
In half of the hemispheres, carefully place a whole toasted hazelnut in the center of the ganache.
Leave the other hemispheres with only ganache. Cover and freeze about 1 hour. Scoop out craters in half of the hemispheres.
Pipe ganache into 30 mm hemisphere molds. Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold.
TIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache.
Cover and freeze. Scoop out craters in half of the hemispheres. When ganache has frozen completely, remove from freezer.
In hemispheres with no hazelnuts, use a fine-tipped spoon to hollow out a crater large enough to fit a half a hazelnut.
Press halves together. Press hemispheres with craters onto hemispheres with hazelnuts to make spheres. Use a blowtorch to loosen up the mold and stick the halves together. Be sure to heat gently, or you will ruin the shape.
Once hardened, clean up the seam with a knife. Return to freezer.

Melt chocolate. Place a heat-conductive container in water bath. Take precautions to prevent water from getting in. Fill container with dark chocolate, and bring chocolate up to 131°F/55°C.
Remove container from water bath. Dip frozen spheres into melted chocolate. Using a tooth pick or skewer, dip frozen foie gras spheres into melted chocolate. Allow chocolate to fully harden before dipping a second time. It may be necessary to return spheres to freezer between dips for best results. (If returning to freezer, be sure to return your chocolate to the water bath to keep its temperature up.)
Garnish with chopped hazelnuts. Place chopped hazelnuts from step 2 in a bowl. One at a time, place chocolate covered spheres in the bowl. Using a blowtorch, carefully melt the outside of the spheres so the nuts will stick. Do not overheat or you will ruin the shape.
Serve with just a bit of salt if desired. We recommend Maldon sea salt flakes. Keeps for about two hours outside the fridge, but they are best enjoyed cold. Keeps in the fridge for 3–4 days. If well-sealed, keeps in the freezer for up to a month.

Meet the Chef

Procedure - Step 1 - Preparing the kernel:
Cut the lemon in half, squeeze it into a saucepan and add the kernel. Cover with water and salt.
Cook covered for 45 minutes from boiling. Keep it bubbling.
Once cooked, allow it to cool in the liquid and then keep it cold in the same way.
Remove the outer skin from the kernel and slice it into four portions.
Scoop out the inside with an apple corer, taking care to maintain the cylindrical shape of the removed portions.
Beat the eggs and slacken them with a little water.
Place the flour and breadcrumbs in two flat containers.
Coat the rolls one by one, by dipping them successively in the flour, egg and breadcrumbs. Store in a cold place.
Procedure - Step 2 - Preparing the lemon foam:
A maximum of an hour before serving, mix the water, juice and sugar. Bring to the boil and add the agar-agar. Melt it and let it cool to approximately 50°C. Add the egg whites and pour it into a siphon.
Add a cartridge and keep warm at 60°C, max.
Procedure - Step 3 - Preparing the shrimp ragout:
Peel the shrimp tails. Peel the mushrooms and let the trimmings infuse into the crème fraîche.
Cut the mushrooms into small cubes and sauté them in olive oil. Drain the fat and cool it quickly.

Cut the shrimp into small cubes and sauté them lightly in olive oil. Drain the fat and cool it quickly.Deglaze the pan with the rum. Add the infused cream, the karipulay and the mustard. Let it reduce until it has the consistency of a coating. Cool it quickly and set it aside.
At serving time, gather all the ingredients in a saucepan and warm them over a low heat.
Procedure - Step 4 - The garnish
At the last moment, roll the shrimp in the semolina and fry them.
Put them onto the skewers.
Finishing and Presentation:
Fry the palm well on each side in the food colorant. Place it in the centre of the plate. Fill the inside with the shrimp ragout. Arrange the skewers on top. On each side place two rolls that were cut out with an apple corer.
Cover the dish with the foam in front of the guests.

Meet the Chef

Coconut cream with rum

• 2L Cream
• 4pcs Vanilla stick
• 520g Egg yolk
• 280g Sugar
• 90g Gelatin leaves
• 100g Rum

Granola 

• 1kg Oats
• 100g Peanuts
• 100g Cashew Nuts
• 100g Almond Flakes
• 100g Pumpkin seed, 
• 100g Black seed
• 100g Sesame seed
• 100g Dry raisins
• 100g Dry apricot
• 200g Syrups/Honey
• 500g Maple syrup

Procedures:

Red Velvet: To make a red velvet biscuit, beat the egg yolk, water, almond paste, eggs until fluffy. Then add the egg-white mix with sugar then add in the dry items, melted butter, and colour.  

Strawberry Mousse: To make a strawberry mousse, mix the egg yolk with sugar and make a crème anglaise. Add the gelatin leaves. Melt the strawberry puree and reduce the temperature for the crème anglaise then add strawberry puree and whipped cream.

Coconut cream with rum: Boil the cream in a pot. Mix egg yolk with sugar, vanilla stick and pour it in the cream. Add the gelatin leaves. Reduce the temperature and add the rum.

Granola: To make granola mix oats, dry fruits and dry seed with honey. Add maple syrup then bake for 10-12minutes.

Let your creativity flow when it comes to plating.

By using the bain-marie technique, boil Milk, Egg Yolk, and Sugar until it turns into a custard-like thickness and set aside.

In a saucepan, bring to boil the strawberry puree and sugar, mixing it gradually.

While waiting for the strawberry puree to boil, soak the gelatin powder into a bowl of hot water and make it melt in the microwave oven for about 30 seconds.

Put the whipping cream in a mixing bowl then add the melted gelatin, strawberry puree mixture, chopped fresh strawberries and custard mixture.

Stir using a spatula until it turns into a mousse.

Place the mousse in a heart-shaped mould and refrigerate for at least 3 to 4 houRS

Procedure:

Meringue: Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Using a pocket bag, place the heart-shaped meringue on the baking paper.
Bake for 1¼ hours for mallowy centres, or 1½ hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.

Lemon Cream: Heat the lemon juice.
In a bowl, whisk the 4 yolks plus the 2 whole eggs and the sugar. Mix well and add the maizena. Finally, pour in the hot lemon juice. Cook like a pastry cream and let cool.

Cake assembly: Put the lemon cream in a pastry bag.
Take the Breton shortbread in the shape of a heart and put the lemon cream on top. Finally add the meringue. Your Valentine's Day cake is ready

Procedure:

Chocolate Ganache: Heat the cream in a small saucepan over medium heat. Bring just to a boil. Then immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir until smooth.

Praline Chocolate:Toast the almonds and then caramelized with sugar. Set aside to cool. Grind the almonds and add the chocolate milk. Pour in shaped mold.

Heart shaped Chocolate: Melt the chocolate and the butter. Add the sugar and egg.
Then add the flour and raspberry. Pour the mixture into a heart mold.
Bake for 15 minutes at 180c

Saffron ice cream:

• 1220g Milk
• 120g Butter
• 160g Egg yolks
• 260g Sugar
• 100g Milk powder
• 70g Glucose powder
• 4g Stabilizer
• 0,2g Sologne saffron

Lime Whipped Cream

• 200g liquid cream
• 20g sugar
• 1 lime

500g Mara Des Bois Strawberry

Procedures:

Icing: Heat together the milk, 150g sugar, liquid cream and glucose. When boiling, sieve together 70g sugar and potato starch. When the temperature of the mixture drops down to 60 degrees, add gelatin leaves previously rehydrated then add titanium oxide. Mix to obtain a smooth blend then keep in the fridge.

Meringue: Whisk egg whites with 11g caster sugar and 75g icing sugar. Beat until they form soft peaks. Then add 25g caster sugar and 15g icing sugar with a spatula. Using a pastry bag, poach half-spheres (n°10) then bake at 85°C for 2 hours and 30 minutes. Afterwards, peel off meringues and hollow them out using a small spoon. Finish the baking of shells; turn them over for an additional 30 minutes. Take them out and keep in a dry place.

Ice Cream: Heat together the milk and butter. At 60°C, add milk powder, atomized glucose and stabilizer.  Whiten the egg yolks with the sugar then add it with the saffron to the mixture. Bake at 85°C. then keep the cream at 4°C during 4 hours to release saffron flavours. Pour the mixture in PacoJet bowls then block at -20°C.

Lime Whipped cream: Whip cream with 20g sugar. Once you reach the right consistency, add lime zest then keep in a thin pastry bag.

Strawberry tartar: Keep the less pretty strawberries for the juice. Cut the lime you used for zesting into small dice. Cut also strawberries into small dice and add some lime. Keep aside.

Strawberry juice: Make strawberry juice using a centrifuge. Vacuum the obtained juice to have juice without bubbles. Add a dash of black fruity olive oil into the strawberry juice and keep aside.

Dressing: Choose a shallow dish. Using a cookie cutter cleanly place the strawberry tartar. Garnish meringue shells with saffron ice cream. Glaze shells with the icing mixture that you chilled at 32°C. Place the shell on strawberries then poach evenly the whipped cream all around. Add strawberry juice in the bottom of the plate.

Pumpkin Dressing:

• 25g Pickled Pumpkin
• 10ml Extra virgin olive oil
• 5g Passion Fruit puree
• 2g Thai Red Chilli
• A few spring mustard cress
• 15g Avocado salsa
• 5g Passion Fruit

Procedures:

Lobster: Slow cook the lobster, cool and keep aside.

Pickled Pumpkin: Combine all in a pot and heat until salt and sugar have dissolved.
Cool and soak the pumpkin cubes for at least 24hours, till picked.

Pineapple Sauce: Slow cook the pineapple with sugar, red wine and pineapple juice. Cool and blend finely.

Pumpkin Dressing: Blend pickled pumpkin, extra virgin olive oil and passion fruit puree together to a thick consistency.
Slice chilli into julienne and dip them in ice water till use.

To plate, slice the lobster in roundels, with all the ingredients as in the picture above.

Ingredients:

• 1kg White flour
• 22g Salt
• 22g Sugar
• 30g Dry yeast
• 120g Unsalted butter
• 100ml Full cream milk 
• 500ml Cold water

Procedures:

1. Pour all the ingredients into a mixer and let all combine for 10minutes. (use the hook)

2. Divide into portions of 40gm. Set aside for 30minutes.

3. Flatten the ball and with a chopstick divide in two, add 4g of butter stick for each ball.

4. Sprinkle some semolina and let it rise for 15minutes.

5. Preheat the oven at 200°C and let bake for 15minutes.

Preparation:

Put all the ingredients into the juicer.
Add ice, fresh lime juice.

Garnish with a slice of apple and basil leaves.

Coconut milk bisque

- 1.2kg Shrimp heads and carcasses
- 50gm Tomato
- 25gm Celery
- 20gm Carrot
- 40gm Onion
- 20gm Garlic
- 40gm Curry paste
- 50gm Tomato concentrate
- 1lt Water
- 330ml Coconut milk
- 40gm Fresh coriander
- 15gm Thyme
- 90gm Butter
- 10ml Wine

Procedures:

1) Peel and slice the shallots and carrot. Peel and crush the garlic with the knife.
2) Heat the olive oil in a casserole over medium heat. Add the shallots, carrot, shrimp carcasses, celery, salt and thyme, pepper and sauté for 5 – 7 minutes, until browned. Add the garlic and tomato concentrate and sauté for 2 minutes. Add the wine and reduce for 2 minutes. Add the hot water, bring to a boil, then reduce to medium heat, cover and simmer for 15 minutes.
3) Put the mixture in several batches at high speed for several minutes, until the solids are pureed. Put in sieve and put back in the casserole.
4) Finally, heat the bisque for a few minutes, buttered and rectify the seasoning.

Curry Paste

- 40gm Ginger
- 125gm Green turmeric
- 60gm Coriander seeds
- 5gm Dry chili
- 15gm Curry leaves
- 40gm Tomato
- 40gm Onion
- 8gm Pepper whole
- 7gm Fine salt
- 150ml Water
- 60gm Garlic

Procedures:

1) Heat a pan and add the coriander seeds, curry leaves, pepper and dry chili let cook for a few moments, mixing until the spices smell.
2)Remove the spices from the heat and pour them into a mixer bowl. Mix to get a powder then add the tomato, peeled turmeric, ginger, onion and garlic and cut into pieces and mix again.
3) Season and mix with the oil. Pour into a jar and keep cool.

Crumble Coco

- 200gm Breadcrumbs Panko
-100gm Grated coconut powder
- 60gm Clarified butter
- 3gm Fine salt
- 2gm Pepper powder
- 2gm Zeste combava

Procedures:

1) Mix the clarified butter, Panko breadcrumbs and coconut powder.
2) In a saucepan roast over low heat until a blonde color is obtained.
3) Pour into a plate with absorbent paper and let cool down.
4) Add the salt, pepper and combava zest. Check the seasoning.

Green Cristophine Coulis

- 350gm Cristophine leaf
- 50gm Water
- 50gm Olive oil
- 5gm Lemon
- 4gm Salt
- 2gm Xantana

Procedures:

1) Peel the cristophine
2) Blanch in boiling water for 1 to 2 min.
3) Cool immediately in ice water (to fix the color of the cristophine)
4) Drain without more (the remaining water will allow the emulsion with olive oil).
5) Add the olive oil, salt, pepper and switch to the blender
6) Add the xantana to get a smooth texture.

Berlingot de Cristophine

- 10pcs Cristophine (Dia 5cm x 1mm thickness)
- 80gm Shrimp mousseline
- 150gm Brunoise shrimp
- 90gm Brunoise cristophine
- 2gm Zest of combava
- 2gm Espelette pepper
- 3gm Fine salt
- 1gm Pepper powder

Procedures:

1) Mix all without the washers of cristophine, in order to have a stuffing.
2) Fill the stuffing in a pocket and then poach it in the cristophine slices giving the berlingot shape.

Shrimp Roulade

- 48pcs Shrimp BIO
- 400gm Shrimp mousseline
- 15pcs Cristophine Leaves (Large)
- 3gm Turmeric powder
- Pm Salt
- Pm Pepper

Procedures:

1) Spread the plastic film, lay 6pcs of shrimp and flatten them with a meat hammer and season.
2) Spred a thin layer of mousseline over the flattened shrimp, place the cristophine leaves and then repeat a thin layer of mousseline, align the whole shrimp marinate with saffron in the center, roll in plastic film to give a cigar shape.
3) Repeat the same exercise to have the 4 rolls of shrimp.
4) Steam 85°C for 12 minutes.
5) Cut 3cm in length and reserve for dressage.

Almond Coffee Mouse

• 427g Heavy Cream 33% (1)
• 42g   Gelatin Mass
• 21g   Coffee paste
• 448g Couverture chocolate "Almond inspiration"
• 462g Heavy Cream 33% (2)
• 100g Rum

Procedures:

Almond Dacquoise: Sift icing sugar, rice flour & almond flour. Whip the egg white, sugar & albumen to meringue. 
Melt the chocolate to 40 - 45C & fold to meringue.
Fold the rest of the dry ingredients into meringue. Bake 170C for 10 - 12 minutes.

Cocoa Nib Crunch: Melt chocolate until 40 - 45C add oil and add the rest of all ingredients.
Place the mixture in a baking tray and freeze.

Almond Coffee Mouse: Semi-whip the cream (2) and place it in the fridge. Heat up cream (1) to 80C and add gelatin mass.
Pour it over the chocolate and coffee paste in a tall cup, and emulsify with the blender.
Cool down to 28-29C fold in the whipped cream.
Assemble the full cake using all the inserts.

Preparation:

Put all ingredients into the blender, and blend until smooth.

Easy, healthy, enjoy your green drink leaving you feeling energised!

Preparation:

Add ice to the cocktail shaker.

Mix the ingredients and shake vigorously for approximately 15 to 20 seconds or until the condensation has formed on the outside of the cocktail shaker.

Pour the cocktail into a serving glass and add the garnish to the serving glass to complete your cocktail.

Preparation for the Classic Pinacolada:

Put all the ingredients in a blender and mix with crushed ice until smooth.

Pour into a Poco Grande glass.

Preparation for Pinacolada - Constance Halaveli Twist

For a beautiful array of coloured layers, white liquors go in first.

Pour White Rum, Coconut cream and Pineapple juice into the shaker, and shake well. Pour in the water goblet glass with the help of a bar spoon.

Pour in blue curacao coconut cream, pineapple juice and shake well. Pour in the water goblet glass with the help of a bar spoon.

Lastly, add the pomegranate juice and pineapple juice in the shaker, shake well and pour the mixture into the water goblet glass using the bar spoon still.

Garnish with red Cherry and Green Coconut leaves and a slice of grapefruit