Recipe: Verrine of creamy organic green asparagus and organic soft-boiled egg
A veritable delight for the senses, fresh tastes, textures and colours to delight the palate and the eyes. A wonderful dish for lunch, to serve to guests for brunch or a light supper. Paired with a dry white wine or…
Recipe: Fortnum’s Matcha Layer Cake
This beautiful Matcha Layer cake is from the Fortnum and Mason book Time for Tea. The type of cake is known as Mille Crepe cake or Japanese pancake cake, has no need for an oven. Ensure that you choose the…
Recipe: Fig Tart with Cinnamon Ice Cream
This sensational tart and accompanying ice cream is a perfect pairing and finish to a weeknight dinner and elegant enough to serve at your next dinner party. The delicate sweetness of the fig and jammy flavors is accented by the…
Recipe: Artichoke and Orange Gazpacho with Roasted Langoustines
Artichoke and Orange Gazpacho with Roasted Langoustines Servings: 4 Ingredients 8 langoustines 300 g fresh Provençal goat cheese Artichoke gazpacho 2 slices white bread 200 g tomato pulp 300 g steamed artichoke heart 1 cucumber 1 garlic clove 12 cl…
Recipe: Lobster Poached in Court Bouillon by Jean-Claude Brugel, Chef, Café de Paris
Servings: 4 Ingredients: 2 European blue lobsters (500 g each) 50 g carrots 40 g leeks 25 g white onions 30 g celery stalks 1 bouquet garni 5 cl white vinegar Salt and pepper 16 green asparagus Coarse salt 4 cl olive…
Truffles Recipe: Grilled Porterhouse Steak with Summer Truffles and Cognac Shallot Reduction
Grilled Porterhouse Steak with Summer Truffles and Cognac Shallot Reduction This recipe is ideal for either summer black truffles or Burgundy truffles. In this preparation, the truffles soak up the juice from the steak and become warm and softened. Since…
Caviar Recipes: Creme Vichyssoise with Black River Caviar
Creme Vichyssoise with Black River Caviar: This classic French soup served chilled is wonderful with a large dollop of Black River Caviar, though another type of ossetra caviar can be used. Since the caviar will sit on the surface of…
RECIPE: Wagyu Beef Hanger Steak with Grilled Foie Gras and Crispy Shallots
Mishima Ranch Grilled Hanger Steak Marinade Ingredients: 4 tablespoons Dijon mustard 4 garlic cloves, minced 1/2 teaspoon freshly ground black pepper Juice and zest of 1/2 lemon 1/8 cup soy sauce 1/8 cup olive oil 2 teaspoons herbs de Provence…
