Taste & Flavors # 29 by Hospitality Services

FESTIVE RECIPES

TO SPICE UP THE SEASON

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Chefs and bartenders deserve to be recognized Although the food and beverage industry is starting to show signs of recovery, Covid-19 remains a very real threat. Restaurants and bars have had to adjust their operations to meet health and safety requirements, while consumer behavior toward eating and drinking out has witnessed radical change. However, it is important to acknowledge that there is optimism in the air, with some restaurateurs and bar owners even resuming projects they had put on hold. During these challenging circumstances, restaurateurs, chefs and bartenders have shown the courage to continue delivering high-quality dishes and beverages to their customers. They have remained committed to their clients and their teams despite difficult conditions that have required them to adapt quickly and efficiently. Their continuous efforts have not gone unnoticed. As we enter 2022, let’s remember how valuable our chefs and bartenders are and show them our appreciation. They have kindly contributed to this special edition of Taste & Flavors, featuring more than 40 spectacular recipes, which we are delighted to share with you all.

Nouhad Dammous Docteur Honoris Causa

Chefs and bartenders are finding the patience and courage to continue offering their talents and services using the best products in these difficult times. They deserve a trophy of recognition for their continuous efforts.

Best wishes to everyone!

Group Editor Nouhad Dammous

Projects & Sales Director Maha El-Khoury Hasbani

Managing Director Joumana Dammous Salame

Accounts Managers Randa Dammous Pharaon Josette Hikri-Nohra Michel Ajjoub

Publication Manager Zeina Dammous Nahas Publications Deputy Manager Rita Ghantous Circulation & Subscription Executives Rita Nohra Kejijian Mirna Maroun Houayda Haddad-Roumman

Client Servicing Manager Sabine Jabbour Nassif Events Deputy Manager Rita Khalil Communications Manager Lisa Jerejian

Published by Hospitality Services s.a.r.l. Lebanon Tel: +961 1 480081 HSME UAE Tel: +971 585098057 To advertise advertise@tasteandflavors.com We welcome views on any subject relevant to the magazine. Please e-mail your comments to news@tasteandflavors.com

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Production & printing Imprimerie Moderne

All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editor. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient.

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Savory

recipes

Starters

Portobello Carpaccio By Chef Youssef Akiki

Aubergine Salad By Chef Tony Kitous

Muhammar Dip Plated in a Sunflower By Chef Tarek Alameddine

Lobster Salad, Couscous and Fresh Yogurt By Two-Star Michelin Chef Onno Kokmeijer

Frog Legs, Yukon Gold Mash, Garlic Green Butter By Chef Alexis Couquelet

Grilled Thai Beef Salad By Chef Wael Lazkani

Green Asparagus with Caviar Ossetra Egg Mimosa By Chef Mickael Gantner

Grande Tarte Chèvre By Chef Rita Yazbeck

Poultry

Roast Turkey with Bacon By Chef Darron Andow

Caille en deux cuissons, Coing et Hrissé By Chef Cynthia Bitar

Whole Rabbit Roulade By Chef Apostolos Dimou

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Oriental Roast Turkey By Chef Maroun Chedid

Whole Roasted Young Turkey By Chef Hussein Hadid

Roast Goose with Vegetables By Chef Nicolas Courteois

Frike with Chicken By Kamal Mouzawak

“The content of this document represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency do not accept any responsibility for any use that may be made of the information it contains. “

www.europeanrice.eu

Part of the culture and tradition of many civilizations, rice is a healthy suggestion for a wide range of delicious meals from around the world. European Rice is produced following certified procedures, complying with the strict European regulations which respect the environment and protect the producer’s and consumer’s health. In Greece, rice fields are situated mainly in Northern Greece at the river deltas and coastal areas. The brackish soil and the warm climate that characterizes the area create the conditions for high yields and the production of excellent quality rice, distinguished for its stickiness, aroma, texture and flavor. Moreover, the European Rice is not genetically modified. European rice produced in Greece is the perfect base for almost any meal and can even be the star of your dinner. It is safe, delicious and affordable. Transform the simple ingredient that’s almost always in your pantry into a delicious meal: from creamy chicken with rice to fried rice or homemade risotto!

europeanrice

rice_eu

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Foie Gras

Foie Gras Lollipops and Mango Cube By Chef Sylvain Arthus

Stuffed Quail with French Foie Gras By Chef Frank Page

Meat

Beef Fillet "Rossini Style" By Chef Patrick Burat

Slow Cooker Truffle Lamb Shanks By Chef Walid Chami

Seafood

Risotto with Scallops & King Prawns By Chef Marc Fontenelle

Mais Al Ghanim Shrimp Coconut By Chef Ziad Hilal

Fish Beiruti By Chef Rabih Fouany

Trabolsieh By Chef Hanna Tawil

Pasta

Potato Gnocchi with Black Truffle By Chef Nicolas Herbault

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Spicy Shrimp Linguine By Chef Rouba Khalil

Australian Lamb Shank Cobbler & Potato Torte By Chef Tarek Ibrahim

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Desserts

Trendy Chocolate, Pan-Fried Pears Flambé with Cognac By Nicolas Audi

Biberi Chocolate Yule Log By Aline Kamakian

Drinks

Pommes Dates Crème Catalane By Chef Pierre Abi Hayla

Chocolate & Caramel Toffee Ice Cream Yule Log By Chef Charles Azar

Helwayat Lebnan Oriental Bûche By Chef Joe Barza

Truffle with Tiramisu & Orange By Chef Charbel Darwish

Crazy Rich Asians By Jad Ballout

Peruvian Sunset The Islay Tea By Mike Kassabian

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Lumiere de la Paix By Chef Laurent Allereau

The Doers Heart By Varia Dellalian

Jager Winter Fizz By Walid Merhi

Savory

recipes 9 | tasteandflavors.com

Portobello Carpaccio By Chef Youssef Akiki

STARTER

SERVES

PREPARATION/COOKING

20 mins

INGREDIENTS

PREPARATION

• 4 pcs Portobello mushroom (small size) • 50 g mixed green salad • 50 g avocado purée • Porcini powder sprinkle • Radish for garnish • Olive oil / fleur de sel

1. Mix the green herbs with the vinaigrette. 2. Put the mixture on a plate, and cut the cleaned Portobello in thin slices. 3. Set the slices on the salad in the shape of a circle, sprinkle over the porcini powder and the fleur de sel. 4. Then add to it the avocado purée, the olive oil and the radish for the garnish. For the porcini vinaigrette, mix the porcini powder with the champagne vinegar and let it rest in the fridge for 6 hours. 5. Then add the grapeseed oil, salt and the pepper to the mixture.

For the porcini vinaigrette • 100 g grapeseed oil • 3 g porcini powder • 40 g champagne vinegar • 1 g salt • Black pepper to taste

SERVE WITH Korai Rosé 2020 10 | tasteandflavors.com

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Muhammar Dip Plated in a

Sunflower By Chef Tarek Alameddine

STARTER

SERVES

FERMENTATION

6-10

4 Days

COOKING

30 mins

INGREDIENTS Fermented tomatoes

Miso toasted sunflower seeds

• 500 g tomatoes cut in four • 10 g non-iodized salt

• 15 g miso • 20 g water • 100 g sunflower seeds

Semi dried charred red bell peppers • 300 g red bell peppers • 50 g ponzu

Lemon grass oil • 200 g lemon grass • 400 g grapeseed oil

Crackers • 300 g flour • 15 g sesame seeds • 7 g salt • 145 g water • 13 g olive oil

Muhammar dip • 150 g semi-dried bell peppers • 300 g lacto-fermented tomatoes • 10 g ponzu

SERVE WITH Korai Rosé 2020 12 | tasteandflavors.com

PREPARATION Fermented tomatoes 1. Place the tomatoes and salt in a vacuum bag. Shake the bag well so that the salt is equally spread. Vacuum the bag (the bag should be half filled). 2. Place the bag in a warm place (25 to 30oC for three or four days to ferment. 3. When the bag expands into a pillow shape, it is ready. Open the bag and taste the tomatoes. They should be tangy with a floral note. 4. Strain the tomatoes to separate the liquid from the skin.

Semi-dried charred red bell peppers 1. Brush the bell peppers with oil and barbecue directly on charcoal until cooked and charred. 2. Place in a covered container and let the peppers steam. Peel the bell peppers and semi dry them while brushing them with ponzu sauce.

Lemon grass oil 1. Blend the lemon grass and oil for three minutes in the blender. 2. Place in a vacuum bag and cook in the sous vide at 60oC for one hour. 3. Take from the sous vide and let it infuse in the fridge overnight. 4. Strain and use.

Muhammar dip 1. Place all the ingredients except the oil in a blender. Blend until fine, then start adding the oil. The mixture will have a fluffy, airy texture.

Miso toasted sunflower seeds 1. Mix miso and water, then toast the seeds in the mixture. Make sure they are well coated. 2. Place on a baking sheet and cook at 170oC for 20 minutes.

Crackers 1. Place the flour, seeds and salt in a mixing bowl. Add the olive oil and stir with a fork.

2. Add water and mix. When the water is absorbed, place the mixture on a clean work surface and knead the dough gently into a smooth ball. 3. Add a little more water if the dough feels too dry. The consistency should neither be sticky nor tacky. 4. Divide the dough into eight pieces, cover with a kitchen towel and flatten it into an oval disk between the palms of your hands. 5. Set a pasta roller on the widest setting, and slip the disk of dough in the roller to thin it out. Fold the strip of dough in half so the two short sides meet, and slip the dough into the roller again, fold in first. 6. Repeat three or four times until the dough feels supple. You are essentially kneading the dough in the process. 7. Keep rolling on the pasta machine until the number six setting. Score the sheets of dough into square or triangular pieces so they are easier to break off. 8. Deep fry at 180oC.

Assembling 1. With a spoon, clean the inside of the sunflower. 2. Then place the muhammar dip topped with sunflower seeds and crackers on the side.

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Frog Legs, Yukon Gold Mash, Garlic Green Butter By Chef Alexis Couquelet

SEAFOOD

SERVES

PREPARATION

30 mins

INGREDIENTS • 100 g mashed potatoes (Yukon Gold) • 16 g flour mixture • 180 g frog legs • 2 g beet sprouts

• 2 g chervil • 15 g butter • 5 g garlic • 5 g parsley • 120 ml milk

Alexis's Tip

1.Legs should always be stored in milk overnight. 2.The potato mash should be seasoned perfectly and slightly, not firm.

PREPARATION 1. Rinse, wash and dry very well the frog legs thoroughly. 2. Prepare the frogs legs: “French” each frog leg by removing the foot and taking off the upper muscle connecting two legs to divide them. Press the meat up toward the thigh portion to bare the lower leg bone, like a lamb chop; these are called “jambonettes”. 3. Dust the Jambonettes frog legs and the frog calves into the flour mixture (seasoned flour). Remove all the loose flour. 4. In a clean skillet, melt the butter until brown or hazelnut color. Add the Jambonettes, making sure all sides are golden brown. When the Jambonettes are almost cooked (85%), add the frog calves. Taste for seasoning. All pieces should be completely even in temperature and golden brown. Remove from skillet ans set aside. 14 | tasteandflavors.com

5. Using the same skillet, add the chopped garlic and chopped parsley, sweat for 3-5 minutes. 6. Place in the middle of a shallow bowl, a buttered cookie cutter ring. Place your heated mashed potatoes in the ring. Place the Jambonettes and calves around the purée in a crown formation. Finish by drizzling the crackling, garlic and green butter over the frog legs. 7. Remove the circle and garnish with fresh chervil and beet sprouts.

SERVE WITH Chateau Musart White 2001

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Green Asparagus with Caviar Ossetra Egg Mimosa By Chef Mickael Gantner

STARTER

SERVES

INGREDIENTS

PREPARATION/COOKING

40 mins

PREPARATION

• 12 large green asparagus • 30 g caviar Ossetra • 40 ml lemon juice • 40 ml olive oil • 4 eggs • 45 g mayonnaise • 3 yellow endives • ¼ bunch chives • 100 g curly lettuce • Salt and pepper to taste • Fleur de sel

1. Separate and wash the endives and curly lettuce in a mixture of water and vinegar. 2. Blanch the chives stems for 30 seconds in boiling water. 3. Cut the asparagus tails and set aside for later. Peel the bottoms of the asparagus to create a flat surface, then boil in salted water for about 2 minutes. Transfer to an ice water bath to stop the cooking process. Keep refrigerated.

For the Mayonnaise

For the mayonnaise

• 1 egg yolk • 20 g mustard • Salt and pepper to taste • 20 g white vinegar • 150 ml sunflower oil

For the Vinaigrette • 50 ml lemon juice • 100 ml olive oil • 15 g mustard • Salt and pepper to taste 16 | tasteandflavors.com

Mix the egg yolk with mustard and white vinegar, a pinch of salt and pepper. Gently pour the sunflower oil, adjust the seasoning and store in a cool place.

For the mimosa sauce 1. Cook the eggs in boiling water for 10 minutes; cool in cold water. Recover 4 cooked egg yolks and 1 cooked egg white.

2. Mix and add the mayonnaise, mix very finely and adjust the seasoning to your liking. Put in pocket with a socket and keep cool.

Assembling 1. Place the endive leaves on the inside of a circle mold of 8 cm and fill the middle with the mimosa using a piping bag. Place the endive tails on top of the mimosa and add the curly lettuce on top. Tie the endive together using one chives stem. Remove the mold. 2. Season the asparagus with olive oil and lemon juice. Sprinkle fleur de sel on the heads of the asparagus and spread the caviar on the flat side of the asparagus bottom. Place them around the endive. 3. Serve with the sauce on the side.

SERVE WITH Korai Rosé 2020

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Aubergine Salad By Chef Tony Kitous

STARTER

SERVES

4-6

PREPARATION/COOKING

20 mins

INGREDIENTS

PREPARATION

• 2 tbsps. of olive oil for frying • 2 aubergines • ½-1 red chilli, halved, deseeded and finely diced • 3 garlic cloves, crushed • 25g shelled pistachio nuts, roughly chopped • Handful of pomegranate seeds • Fresh mint leaves, to garnish • 2 tbsps. olive oil • 2 tsp each lemon juice and cider vinegar • Salt and freshly ground black pepper

1. Heat 1 tbsp. oil in a large frying pan. 2. Season the aubergine and fry the slices in batches, 3-4 minutes on each side, until golden until tender, adding more oil as necessary. Transfer to a plate as you do them. Take care when laying the slices in the hot pan as the hot oil can spit madly. 3. Arrange the slices on a large platter, each piece slightly overlapping with the other. 4. Scatter over the chilli and garlic, followed by the pistachio nuts, pomegranate and mint. 5. In a separate bowl, whisk together the oil, lemon juice and vinegar and season. Drizzle over the salad and serve.

SERVE WITH Korai Rosé 2020 18 | tasteandflavors.com

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Lobster Salad, Couscous & Fresh Yogurt By Two-Star Michelin Chef Onno Kokmeijer

STARTER

SERVES

PREPARATION/COOKING REFRIGERATE

25 mins

120 mins

INGREDIENTS • 120 g pickled cucumber • 1 fresh lobster (600 g) • 80 g couscous • 20 g fresh coriander

• 5 g powdered cumin • 60 g yogurt • Micro cress for garnish

SERVE WITH Korai Rosé 2020

PREPARATION 1. Place the couscous in a large bowl and pour over the boiling water or stock. 2. Cover the bowl with cling film and set aside for 5 minutes, or until the water is absorbed, then fluff with a fork. Season the couscous well with salt and freshly ground black pepper and cumin. 3. Steam lobster in a large pot filled with one inch of water for 9 minutes. 4. Using tongs remove the lobster from pot and let cool before putting in the refrigerator for at least 2 hours.

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5. Carefully remove the lobster meat from the shell using a lobster cracker and small fork, preserving the claws. 6. Slit the tail down the middle with a sharp knife and remove the meat. 7. Dice the tail into bite size pieces. Spoon a mound of couscous in the center of a salad plate, and top with diced lobster tail pieces and claw. 8. Add 1 spoon of yogurt on top and finish with pickled cucumber and micro cress.

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Grilled Thai Beef Salad By Chef Wael Lazkani

STARTER

SERVES

PREPARATION

45 mins

REFRIGERATE

60 mins

INGREDIENTS

PREPARATION

• 400 g fillet, entrecote or flank beef, cut into 2-3 cm steaks • 3 tbsps. lime juice, divided • 3 tbsps. soy sauce • 3 tbsps. sesame oil • 2 tbsps. brown sugar • 1 garlic • 1 tbsp. ginger • 1 small red chili, chopped • 1 tbsp. fish sauce • 5 cm lemongrass, very finely shopped • 1/2 head gem, butter leaf or iceberg, in leaves • 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish • 1/2 cup cilantro leaves, rough chopped • 10 basil leaves, torn • ½ cup mint leaves, as is

1. In a small bowl, combine all dressing ingredients and hand blend till smooth. 2. Rinse and pat the meat dry. Place in a sealable plastic bag or small bowl and add 2 tbsps. of dressing to marinate the meat. Marinate meat in refrigerator at least 2 hours or overnight. 3. Reserve the rest of the mixture refrigerated, to dress the salad. 4. Preheat grill or grill pan with cooking spray and neutral oil. Grill steak until medium-rare, about 1.5 minutes per side, depending on desired doneness. 5. Let rest until room temperature then slice thinly against the grain. 6. Combine lettuce, sliced shallot, cilantro, basil, mint and beef in a salad bowl. Add the reserved dressing and toss to coat. 7. Serve on lettuce leaves, traditionally with room temp jasmine rice.

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SERVE WITH Korai Rosé 2020

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Grande Tarte Chèvre By Chef Rita Yazbeck

STARTER

SERVES

PREPARATION/COOKING

15 mins

INGREDIENTS • 100 g mille-feuille • 150 g goat cheese • 10 g tomato confit 3 pcs • 3 g balsamic glaze • 10 g truffle cream • 10 g honey • 3 basil leaves • 3 rocca leaves • 1 g chives • 1 g pink peppercorns (7 pcs) • 2 g hazelnuts • ½ g white sesame seeds

SERVE WITH Korai Rosé 2020 24 | tasteandflavors.com

PREPARATION For the dough 1. Bake the mille-feuille dough at 180°C for 18 minutes. 2. Then cut it in a circular shape.

For the filling 1. Mix the goat cheese using an electronic mixer until it becomes flexible. 2. Fill it into a pastry bag. For the finishing, pipe the goat cheese filling on the baked mille-feuille. 3. Put it in an oven at 180°C for 3 minutes. 4. Pour the honey on top. Add some balsamic glaze, then top with the truffle cream. 5. Randomly place the white sesame seeds, tomato confit, peppercorns, chives, hazelnuts, basil and wild rocca leaves. Serve warm.

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Roast Turkey with Bacon By Chef Darron Andow

POULTRY

SERVES

8-10

PREPARATION/COOKING

4 hrs

INGREDIENTS • 1 whole turkey • 1 packet of smoked streaky bacon • 200 g butter • 6 pc whole carrots • 3 pc leeks • 6 celery stalks • 2 onions • Thyme and bay leaf bunch

Gravy • 50 g flour • Chicken stock • Salt and pepper

Pork, apple and sage stuffing • 500 g minced pork (shoulder) • 50 g smoked pork bacon lardons • 2 onions, finely chopped • 2 apples, peeled and diced • 200 g breadcrumbs • Fresh sage leaves, chopped • Fresh parsley, chopped • Pinch of mace • 50 g butter • Salt and pepper

PREPARATION 1. Preheat the oven to 190°C. 2. Take the turkey out of the refrigerator so it reaches room temperature. 3. Peel and chop the carrots, leeks, celery and onions. 4. Mix with the thyme and bay leaves and place in a roasting tin. 5. Ensure that the turkey cavity is clean and season with salt and pepper, then fill with the stuffing. 6. Season the turkey and rub in the butter to cover the skin. Lay the bacon over the turkey breasts. 7. Place the turkey onto the vegetables. Add 2 cups of boiling water. 8. Cover with aluminum foil and place in the oven. 9. Thirty minutes before the end of the cooking time remove the top of the foil and bacon, to let the turkey brown. 10. Cooking will vary according to size of the turkey; as a rough guide bake for 35 minutes per kilo. The finished temperature of the turkey inside should be above 75°C. 26 | tasteandflavors.com

Gravy 1. Strain the juices from the roasting pan leaving the vegetables. 2. Add flour and mix well with the vegetables. 3. Gradually add the chicken stock stirring continuously until the gravy boils and thickens. 4. Strain and season to taste.

Pork, apple and sage stuffing 1. Melt the butter in a frying pan. 2. Add the smoked bacon lardons and onion and fry until soft. 3. Add the apple, sage, parsley, breadcrumbs and mace and mix well. 4. Season with salt and pepper and remove from the heat. 5. Add the minced pork when cool and mix well. 6. To cook if not stuffing a turkey, place mix in a greased baking dish and place in the oven at 180°C until cooked.

SERVE WITH Hochard Père et Fils

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Caille en deux cuissons, Coing et Hrissé By Chef Cynthia Bitar

POULTRY

SERVES

PREPARATION/COOKING

120 mins

PREPARATION INGREDIENTS • 4 quail pcs • 100 g butter • 500 g duck fat • 2 garlic cloves • Salt & pepper • 2 thyme of herbs of Provence

For the hrisse cream • 200 g wheat • 100 g butter • 500 ml vegetable broth • 500 ml quail jus • Salt • White pepper

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For the poached & glazed quince • 4 thick quince slices • 1L water • 3 star anise • 1 bay leaf • 1 cinnamon stick • 3 juniper berries • 3 cloves • 250 ml quail jus • 50 g butter • Salt & pepper to taste

For the garnish • 100 g quince jelly • White myrtle berries henbless • Garden cress rched

1. Debone the quails and separate the thighs from the breast. 2. Season the thighs with salt and pepper and confit them in duck fat, one garlic clove with skin and a sprig of thyme. 3. Set aside the breast for pan-frying before service. 4. Cook the wheat in the vegetable broth, the quail jus and the butter. 5. Season with salt and white pepper. 6. Once cooked, mix it until it becomes a hrisseh cream and reserve it for the dressing. 7. In a casserole, poach the quince in water and all the spices mentioned, then glaze them in the quail jus and butter. 8. When serving, pan-fry the quail breast. 9. Allow to rest a few minutes then remove from the pan. 10. Plate by decorating with hrisse cream and the roasted and glazed quince. 11. Add the quail breast and thighs with a few drops of quince jelly and garnish with garden cress and white myrtle.

SERVE WITH Levantine Red 2019

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Oriental Roast Turkey By Chef Maroun Chedid

POULTRY

SERVES

PREPARATION/COOKING

4 hrs

INGREDIENTS • 5.5 kg turkey • 10 g salt • 5 g black pepper • 5 g French thyme • 150 g mirepoix • 2 g cinnamon sticks • 1 g bay leaves • 1 g star anise • 150 g orange butter • 160 ml white wine • 1000 g chicken stock

Mirepoix • 100 g medium-diced onion • 50 g medium-diced carrot • 30 g medium diced celery • 50 g medium-diced leek • 20 g garlic clove • 1 rosemary sprig • 1 sage sprig • 4 orange slices)

Oriental chicken stock • 3000 ml water • 3 g cinnamon powder • 1.5 g sweet pepper • 1 g cumin powder • 1 g caraway powder • 2 g mastic • 1 g crushed cardamom • 1.5 g curcuma • 1 g nutmeg • 4 chicken Maggi cubes or 15 g chicken powder • 20 g cornflour • 50 g butter

Orange butter

Oriental Rice

• • • • • • • • • • • •

• 1 kg American rice • 125 g clarified butter or corn oil • 1000 g minced onions • 500 g medium ground beef • 25 g fried pistachios • 25 g fried almonds • 25 g fried pine nuts • 50 g dry grapes • 15 g beef stock powder • 15 g chicken stock powder • 3 g salt • 20 L Oriental chicken stock

1kg butter room temperature 20 g sage leaves 15 g orange zest 10 g French thyme leaves 10 g Tabasco 50 ml Grand Marnier 50 ml Red Porto 10 g minced garlic 150 ml orange reduction 10 g salt 2 g white pepper 10 g basil chiffonade leaves)

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PREPARATION Turkey 1. Season the turkey with salt and black pepper. 2. Put in a roasting pan and fill it with mirepoix, French thyme, cinnamon sticks, bay leaves and star anise from inside and outside. 3. Spread the orange butter all over the turkey. 4. Cross the turkey’s legs and tie with kitchen twine. 5. Cook it in a 180°C preheated oven for 45 minutes. Add the wine and cook for 20 minutes.

6. Add the stock and keep cooking it in the oven for 1 hour, basting it every 15 minutes with the stock.

Oriental chicken stock 1. Boil the stock and dissolve the powders. 2. Add all the spices, let it boil and reduce till it becomes 1L. 3. Thicken with cornflour. 4. Add butter.

Oriental rice 1. Wash the American rice in warm water, soak for 10 minutes and drain.

2. Heat the clarified butter or corn oil in a sauce pot.3. Add minced onions and cook for 10 minutes on low heat till golden. 4. Add ground meat, cook turning frequently on medium heat while breaking up all lumps of meat and allow to cook till water evaporates. 5. Add fried mixed nuts, dry grapes, beef and chicken stock powder, salt and the soaked rice. 6. Stir and cook for 5 to 10 minutes. 7. Add chicken stock, when it all comes to the boil, cover and simmer for 20 minutes till it’s cooked.

SERVE WITH Hochard Père et Fils

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Roast Goose with Vegetables By Chef Nicolas Courteois

POULTRY

SERVES

6-8

PREPARATION/COOKING

4 hrs

INGREDIENTS • 4.5 kg goose • 1 kg potato dumpling • ½ kg Brussels sprouts • ½ kg Chanterelle mushrooms • 2 kg red cabbage • 2 kg baby red apples • 200 g marzipan • Salt

• 50 g oregano • ½ tsp white pepper • 1 kg celery • 1 L chicken stock • ½ L cider • 1 kg onion • 200 g honey • 60 ml vinegar • 3 bay leaves

PREPARATION 1. Heat oven to 180°C. 2. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with onion, apple and oregano. 3. Rub the breast and legs with the oil; season generously with salt. 4. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven for 90 minutes. 5. Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Recover with foil, then roast for another 90 minutes. 6. Pour all the fat from the tin again, baste, and then return to the oven without any foil to brown for a final 30-40 minutes until golden brown. Don’t worry about whether it’s done; the goose will be cooked all the way through. 32 | tasteandflavors.com

SERVE WITH Hochard Père et Fils

7. Transfer the goose to a large board or platter to rest in a warmish place for 30 minutes. 8. Keep the tin to finish the gravy in. To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelized. 9. Add the veg to the pan, then fry for about 10 minutes until brown and just starting to burn slightly. 10. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. 11. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before. 12. Serve with potato dumpling, red cabbage stew, seared chanterelles and baked apple and marzipan.

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Whole Rabbit Roulade By Chef Apostolos Dimou

POULTRY

SERVES

PREPARATION/COOKING

180 mins

MARINATING

180 mins

INGREDIENTS • 1 whole rabbit, front and back legs removed, saddle deboned • 9 tbsps. extra-virgin olive oil • 2 small shallots (1 minced, 1 thinly sliced) • 1 medium carrot, half minced, half thinly sliced crosswise) • 1 rib celery, half minced, half thinly sliced crosswise) • 1 tbsp. crème fraiche • ½ lob of foie gras • 1 egg yolk • 2 tbsps. Caraibe chocolate

• Maldon sea salt and freshly ground black pepper, to taste • 1 tsp tomato paste • ¼ cup white wine • 4 black peppercorns • 1 sprig fresh rosemary • 1 sprig fresh thyme • 4 small carrots, halved and steamed • 4 radishes, quartered and steamed • 8 roasted and peeled chestnuts, halved

PREPARATION 1. Debone front and back legs, discarding any connective tissue; reserve bones. Cut remaining meat into ¼” cubes and chill in freezer for 30 minutes. Transfer chilled meat to Thermomix and cook until 60°C. 2. Heat 2 tbsps. oil over medium heat. Add minced shallots, carrots and celery and cook, stirring, until soft for 10 minutes. Set aside. 3. Pulse to grind meat; add minced shallot mixture along with the crème fraiche and egg yolk and process to form a smooth mousse. Season and set aside. 4. For the jus, heat oven to 220 °C. 5. Set rabbit bones on a rimmed baking sheet and bake, turning once, until golden brown. Set aside. Season.

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6. In a saucepan, heat 2 tbsps. oil over medium heat. Add sliced shallots, carrots, and celery. Cook while stirring for about 10 minutes until it becomes soft. 7. Add wine and cook while stirring for about 2 minutes until evaporated. Add peppercorns, rosemary, thyme, and reserved rabbit bones. Add enough chicken stock to cover, bring to a simmer. Cook while skimming surface occasionally, for 1 ½ hour. 8. Set a fine strainer over a saucepan. Strain the broth, discarding solids. Heat broth in saucepan over medium heat and reduce by half. 9. Season with salt and few drops of Xeres vinegar, add the Caraibe chocolate to melt. 10. Spoon mousse in a 2cm stripe down center of rabbit. Put reserved boneless rabbit meat on top of the mousse.

11. Working from one long end, roll up the rabbit, to form a roll. Starting with the edge closest to the rabbit, around the rabbit to form one long roulade. 12. Transfer rabbit roulade to a long sheet of plastic wrap still attached to the roll; discard the parchment. Roll rabbit tightly in the plastic until several layers have accumulated. Cut plastic wrap and roll rabbit in three more layers of plastic wrap. 13. Using your hands, twist both ends of plastic wrap at the same time to form a tight roulade. 14. Tie one end tightly with kitchen twine. Twist and tighten other end and tie it with kitchen twine. Tie another length of kitchen twine around the middle of the roulade. Vacuum pack the roulade. 15. Add the rabbit roulade and cook into a sous vide water bath for 4 hours on 62°C.

16. Transfer the roulade to a large bowl of ice water and chill for 10 minutes. Drain and remove the plastic wrap. 17. Heat a pan and sear the Rabbit with olive oil, butter, garlic confit and thyme. Cook until all sides are brown. Transfer to a plate and let rest. Cut in round pieces of 150 g. 19. Add the caramelized shallots confit, sautés chanterelle mushrooms and morels, around the plate, blanched Brussels

SERVE WITH Levantine Red 2019

35 | tasteandflavors.com

Whole Roasted Young Turkey By Chef Hussein Hadid

POULTRY

SERVES

PREPARATION/COOKING

INGREDIENTS

4 hrs

Whole roasted young turkey • 6 kg American turkey • 250 g butter • 250 ml olive oil • String and skewer to tie the bird • Salt and pepper to taste

Stuffing • 50 g fennel • 500 g chestnut roasted & crumbled • 500 g country bread cut into cubes • 250 g chopped onions • 250 g chopped celery • 1 ½ tbsp. fennel seeds • 1 tbsp. chili powder • 1 ½ tbsp. lemon zest • 3 sprig stems of rosemary leaves • ½ bunch parsley finely chopped • ½ bunch thyme • 100 g butter • 100 g olive oil • 1L chicken broth • Salt and pepper to taste

Turkey sauce • Chicken broth • Demi-glace • Neck bones • White wine • 100 g carrots • 100 g celery • 100 g onions 36 | tasteandflavors.com

PREPARATION Whole roasted young turkey & sauce 1. Wash and clean the turkey. Place on tray and let it dry. Pat dry the turkey. Season with salt and pepper. 2. Stuff the turkey with the stuffing in the neck and back cavity area. Secure the stuffing inside the turkey with a skewer. Tie whole turkey with a string. Rub with butter and olive oil. Season with salt and pepper. Place in preheated oven at 200°C, with the neck bone. Keep basting the turkey every 15 minutes. 3. Add mirepoix (mixture of chopped carrots, celery and onions) to turkey pot, one hour before it is baked. 4. The turkey should bake in 3 hours. After 3 hours, the turkey should have a golden-color skin. Remove the turkey from tray, and remove all liquid from roasting pan. 5. Place tray on fire, deglaze with white wine, and add some turkey sauce. Season with salt and pepper. Strain with a chinois and serve on the side with the turkey.

For the stuffing 1. Clean and remove the shell from the roasted chestnut. 2. Heat a pot on the fire; add the butter and sauté the bread. In the same pot, sauté the onions, celery and fennel. Add the fennel seeds, the herbs, lemon zest and chili. Season with salt and pepper. 3. Mix the crumbled chestnut with bread mixture. Check taste for seasoning again. 4. Wet the stuffing with chicken broth.

SERVE WITH

Hochard Père et37Fils | tasteandflavors.com

Frike with Chicken By Kamal Mouzawak

POULTRY

SERVES

PREPARATION/COOKING

120 mins

INGREDIENTS • 1 kg frike (smoked green wheat) • 2 whole chicken • Mirepois (combination of onions, carrots and celery) • 4 kg grilled combination of vegetables • 100 g roasted almonds • Salt to taste

Kamal's Tip

Mirepoix is the French name for a condiment used for cooking which consists of onions, carrots and celery. It’s used in many dishes, such as stocks, soups, stews and sauces.

PREPARATION 1. Wash thoroughly 1 kg of frike and soak it for 30 minutes in warm water. 2. Strain and put into a cooking pot with 2.5 liters of water and 2 tsps. of salt. Simmer for 1 hour until the frike is tender. 3. Place the 2 chickens in a pot to boil with the mirepois and let it cook for 1 hour. 4. Remove the chickens from the pot, debone and divide into several large pieces. 5. Cook the frike, then serve with the chicken pieces laid on the top and garnished with almonds. 6. You can also serve with roasted vegetables like cauliflower, zucchini, broccoli, carrots, and sweet potatoes. 38 | tasteandflavors.com

SERVE WITH Hochard Père et Fils

39 | tasteandflavors.com

Stuffed Quail with French Foie Gras By Chef Frank Page

FOIE GRAS

SERVES

PREPARATION/COOKING

70 mins

INGREDIENTS • 4 pc boneless quail • 160 g minced chicken breast • 50 g chicken liver • 60 g sliced shallots • 100 g sliced fresh mushrooms • 80 g duck foie gras half cooked • 80 pc fresh spinach • 1 egg • 180 ml cream • 30 g butter

• 80 ml port wine • Salt to taste • 5 spices to taste • Crushed pepper to taste • 30g or 1 pc French black truffle • 250 ml reduced veal gravy sauce • 60 g shallots • Fresh thyme to taste • 1 pc garlic cloves • 100 ml olive oil

• 120 g butter • 300 g cooked beetroot • 30 g butter • 100 g honey • 50 ml chicken stock • 3 g star anise • Salt to taste • White pepper powder to taste • Beetroot purée • Thyme gravy sauce

PREPARATION 1. Season the quail, chicken liver and chicken breast. Melt butter in frying pan. 2. Add in the shallots, mushroom and chicken liver; fry them gently. 3. Once cooked, flambé it with Port wine then leave until cooled down. 4. Prepare stuffing for quail: chop the chicken liver, shallots, mushrooms and chicken breast. 5. Place ingredients in a food processor. Add in seasoning, eggs and cream and pulse until it has a smooth texture. 6. Put stuffing inside quail; add foie gras. 7. Close and shape the quail in buttered aluminum foil. Bake at 160°C for 20 to 25 minutes, then reserve. 40 | tasteandflavors.com

8. Place the shallots and the garlic clove in a sauce pan. Cook until a golden brown color. 9. Pour in veal juice and let it rest. Add thyme and allow to infuse the sauce. 10. Strain sauce, butter and season with salt and pepper. 11. Cut cooked beetroot into cubes. Sauté with butter, honey and star anise. 12. Put into food processor with butter to obtain a smooth purée. Season with salt and white pepper. 13. Cook vegetables in salted water and cool them in ice. 14. Upon serving, gently heat vegetable with butter and bay leaf and season with salt and pepper.

SERVE WITH

Korai White 2020 41 | tasteandflavors.com

Foie Gras White Chocolate Lollipops By Chef Sylvain Arthus

FOIE GRAS

SERVES

PREPARATION/COOKING

20 mins

INGREDIENTS • 200 g foie gras • 200 g white chocolate • 100 g pistachios • 50 g butter

PREPARATION 1. Mix foie gras and butter, mold it in half sphere. 2. Freeze it and fix the two half spheres to form a sphere; freeze it. 3. Melt white chocolate and soak the sphere in chocolate. Sprinkle it with crushed pistachios and keep in the fridge.

With Mango Cube FOIE GRAS

SERVE WITH

Korai White 2020 42 | tasteandflavors.com

SERVES

PREPARATION/COOKING

30 mins

INGREDIENTS

PREPARATION

• 200 g foie gras • 200 g mango purée • 1 gelatin leaf • 10 slices gingerbread • 50 g sugar • 5 g apple vinegar

1. Dissolve gelatin with mango purée, apple vinegar and sugar. 2. Put in a frame and cool it. 3. Cut mango gel and foie gras in cubes (same size). 4. Dry slices of gingerbread in oven. 5. Dress like the picture.

43 | tasteandflavors.com

Beef Fillet "Rossini Style" By Chef Patrick Burat

MEAT

SERVES

PREPARATION/COOKING

60 mins

INGREDIENTS • 8 beef medallions of 80 g each • 150g fresh mushrooms • 30g shallot • 30 to 50ml fresh cream • 10g truffle peel

• 300ml spicy veal sauce • 20ml Madeira • 4 escallops of duck foie gras of 40g • 1 burger bread

PREPARATION Mushrooms duxelles

Finalizing & assembling

1. Finely chop the mushrooms in a food processor, scrape the mushrooms onto a clean cotton kitchen towel. 2. Finely chops also the shallot. 3. In a saucepan, add 1 tbsp. of butter and swirl to melt, avoid burning it, fry the shallot and mushrooms. Cook until the mushrooms release their liquid, and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, season.

1. Sear the beef medallions in a pan until the desired roasting. Season. 2. Stain and cook in a hot pan anti-adhesive the escalope of foie gras. Reserve for the setting. 3. Cut the burger bread in two and lightly grill them. Spread little duxelles on the first half, add one beef medallion, a little more duxelles, then the second medallion of beef. 4. Pour the sauce copiously then add the escalope of fried foie gras. Sprinkle the fleur de sel on top.

Périgueux sauce 1. Whisk in the butter and season to taste with salt and pepper. 2. Reduce the Madeira to almost dry with the truffle peels, wet with the veal juice and reduce to consistency. Season and optionally add to the butter. 44 | tasteandflavors.com

SERVE WITH Chateau Musart Red 2015

45 | tasteandflavors.com

Slow Cooker Truffle Lamb Shanks By Chef Walid Chami

MEAT

SERVES

PREPARATION/COOKING

50 mins

INGREDIENTS • 2 tbsp. olive oil • 400 g French-trimmed lamb shanks • 75 g plain flour • 300 g brown onions, chopped • 240 g medium carrots, chopped

Walid's Tip

• 60 g medium celery, chopped • 60 g medium fennel, chopped • 4 cloves garlic, crushed • 2 tbsp. truffles paste • 250 ml red wine • 500 ml salt-reduced beef stock • 1 bouquet garni (tips below)

Bouquet garni is a bundle of fresh herbs, usually a bay leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.

SERVE WITH Chateau Musart Red 2015 46 | tasteandflavors.com

PREPARATION 1. Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess. 2. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker. 3. Add remaining oil to the same pan with onions, carrots, fennel, celery and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. 4. Add the truffle paste; cook, stirring, for a further minute. 5. Add the wine to the pan; bring to the boil. Stir in stock and bouquet garni. 6. Bring to the boil pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid, cover and cook for 3 hours on the low setting or until lamb is soft and falling off the bone. 7. Remove the lamb from the slow cooker; cover to keep warm. 8. Turn the cooker to the high setting; cook uncovered, for about 30 minutes or until sauce thickens slightly. 9. Remove any fat from the surface. Serve the lamb with the sauce and steamed vegetables, or any kind of garnish if desired.

47 | tasteandflavors.com

Australian Lamb Shank Cobbler & Potato Torte By Chef Tarek Ibrahim

MEAT

SERVES

PREPARATION/COOKING

60 mins

INGREDIENTS • 4 Australian lamb shanks • 1 onion chopped • 1 carrot chopped • 3 celery rib chopped • 4 cardamom pods • 6 cups of lamb stock • 1 tbsp. butter

• 1 small Spanish onion, peeled and julienned • 6 – 8 small Irish cobbler potatoes • 3 tbsps. heavy cream • 3 black truffles, thinly sliced • 1 egg yolk

• 1 tbsp. water • 1/3 cup beef stock reduction • 4 spring fresh thyme • 4 tbsp. white truffle oil • Salt and pepper

TART DOUGH • 1 ½ cups of flour • 1 tsp. kosher • 1 cup cold butter, chopped • 1/3 cup ice water • Salt

PREPARATION 1. In a stock pot place chopped onion, carrots, celery, Australian lamb shanks, cardamom and 6 cups of lamb stock and bring to the boil then reduce to simmer. Remove meat from the bone and keep warm. 2. Sauté the butter and onions until caramelized. Set aside. 3. Slice the potatoes into 1/8 inch thick slices, place in a bowl, and toss with the heavy cream. Season to taste. 4. On a lightly floured surface, roll out the tart dough 1/8 inch thick. Cut into 8 circles large enough to line and cover four 3 by ½ inch ring molds. Place the ring molds on a parchment-lined sheet pan and fill with the tart dough. Place a few mushroom slices in the bottom of the dough and line with some of the caramelized onions. Arrange 4 or 5 potato slices in a pinwheel pattern and season. 5. Cover the potato with some of the sliced truffle and place another layer of potatoes on top. Season. Place a final layer of truffle on top of the potatoes and some caramelized onions. Lay another circle of tart dough on top of the onions and seal the edges. Repeat for the other 3 molds. Refrigerate for 30 minutes. 48 | tasteandflavors.com

6. Whisk the yolk and water together. Using a pastry brush, lightly coat the top of the torte with the egg wash. 7. Place in the oven at 375 °C until golden brown. Let sit for 5 minutes, remove from the rings, and cut into thirds. 8. Place the beef stock reduction in a small saucepan and warm over medium heat.

Tart dough 1. Place the flour, salt and butter in a bowl and, using a fork or dough cutter, cut the butter into the flour until you have pea-sized chunks. 2. Add the water and mix until just combined. 3. Form into a ball, wrap in plastic and refrigerate for 1 hour.

Assembling the dish 1. Place three of the torte wedges on each plate with the points facing out place some warm lamb shank meat in the center of the wedges. 2. Spoon the beef stock reduction around the torte and sprinkle with the remaining truffle slices and fresh thyme. Drizzle the white truffle oil around the plate.

Tarek's Tip

1. Keep the potato torte in the baking dish until room temperature ensuring it stays together. 2. Do not over mix the dough—it should have visible pieces of butter.

SERVE WITH Chateau Musart Red 2015

49 | tasteandflavors.com

JJ CADIEUX CONSULTING INC. JOHN CADIEUX CCC CERTIFIED CHEF DE CUISINE

• USMEF ‘Global Beef Ambassador’ & Member of ‘The Marbled Beef Club’ • Member of the ‘Irish Chefs Beef Club’ • Honorary Citizen and Admiral of the Navy of the Great State of Nebraska for contributions to the beef industry of Nebraska. • Awarded 3 National Restaurant Awards UK for Goodman Steakhouse, Burger and Lobster. • Bloomberg News - Contributor ‘London Burger Wars’ ‘Great Beef, Great Steak’ • BBC - The Man Show with James May ‘How to cook a steak’

BIOGRAPHY

A native of Ottawa, Canada, John Cadieux is the youngest of seven children and has spent over half of his life in the kitchen. His introduction to the life of a cook came at the age of 14 when he accepted a job as a dishwasher in an Ottawa bistro. John has spent more than 30 years working as a chef internationally and across Canada the United Kingdom and the World. In 2004 John successfully completed Canadian designation of Certified Chef de Cuisine, the highest ranking a chef could receive in Canada. He has since achieved level 2 fundamentals in Wine & Spirits from the International Sommelier Guild in Wine. Upon moving to London in May 2008 John accepted a position as Head Chef to a new steak restaurant, Goodman Steakhouse, to open in Mayfair in the autumn of 2008. As part of the Global Craftsmen Group, John has gone on to design the kitchens, hire, train and develop the food program for an additional 20 restaurants across 4 brands including the internationally recognized Burger and Lobster. Training a team of almost 300 within the kitchens. From 2008 onwards John also honed his skills in all things meat, travelling to the USA 12 times, Australia, Ireland, Italy and Poland to visit farms, feedlots and harvest facilities. 50 | tasteandflavors.com

From seeing all these cattle across 3 continents one thing became abundantly clear- the United States Beef Program has no equal on the planet. From genetic selection, through rearing and feeding and through full production there is no other country that has greater emphasis on quality, consistency and without question animal welfare. John soon became an advocate for US beef and began his journey with the United States Meat Export Federation teaching meat in London, Beirut, Jordan just to name a few. Bringing unrivaled energy and enthusiasm to the promotion of US meat. As a Chef spending much of his time behind the stove and on the phone with suppliers to find the best beef in the world, John is uniquely able to comment on all aspects of cattle from before the calf is born until the steak is on the plate. This ability to talk about farming, ranching, production and ‘Chef Talk’ has been his key to success and contributed to many chefs, importers and suppliers gaining a deeper understanding and respect for the beef the import, sell and serve. In 2015 John returned to Canada and launched JJ Cadieux Consulting Inc. An international consultancy with collaborations across the globe. Internationally the group has worked with clients in the USA, Malaysia, Hong Kong, Indonesia, Thailand, Russia, Ukraine, Ghana West, and has been asked to develop beef programs for restaurants across Europe. Working with groups in Sweden, tank builders across Canada and developing menus and concepts for investment and launch. Spending a great deal in the planning and development, John can often be found behind the line or working on new dishes for new concepts or cooking a great piece of US Beef. 2020 began with continued focus and new projects starting throughout Southeast Asia and the Middle East. The journey is ongoing through 2022 with constant pursuit of better beef understanding.

Don’t forget the chive cress on the bone marrow, ensure shallots are very crispy and well seasoned. Ensure bone marrow is well grilled, hot and seasoned

Bone and Marrow

PREPARATION

INGREDIENTS • 1pc marrow bone • 40g U.S. Beef Tenderloin (fillet) • 5g chive cress • 5g capers finely chopped • 5g lemon juice • 8g olive oil • 15g sour cream

• 6g caviar smoked • 5g shallot fries • 10g Tempura flour frying • 5g vegetable oil frying residue • 10g parsley • 8g olive oil • 3g lemon juice • 2sl sourdough bread grilled

1. Clean long cut bone of any excess fat or tissue. 2. Season and roast in mibrasa until tender. 3. Combine chopped fillet, olive oil, lemon juice, capers and chives. 4. Place tartar on bone in several locations. 5. Add sour cream in various spots. 6. Add smoked caviar to sour cream. 7. Add fried shallot rings. 8. Grill bread until well cooked with charred bits. 9. Combine parsley, lemon juice and olive oil. 10. Serve immediately.

Beef Lettuce Wraps INGREDIENTS

PREPARATION

FOR THE U.S. BEEF

1. Heat the oil in a wok or skillet over medium high heat. Add the onion and garlic and cook for 5 minutes. stirring often, taking care not to burn. 2. Add the Sliced US beef and stir-fry for 2-5 minutes and browned. 3. Stir in the soy sauce, hoisin, wine, sesame oil, and rice wine vinegar. Bring to the boil. 4. Mix together the cornstarch and water and add to the pan and simmer for 2-3min to thicken. 5. In the lettuce wraps, add the crispy noodles and then spoon over the cooked beef. 6. Garnish with green onions, cucumber and coriander and chili.

• 250g lean sliced U.S. Beef Tri Tip • 2 tbsp. oil • 1 small white onion, finely chopped • 1 clove of garlic, minced • 1 tsp. sambal oelek • 2 tsp. soy sauce • 2 tsp. hoisin sauce • 2 tsp. white wine • ½ tsp. sesame oil • 2 tsp. rice wine vinegar • 3 tbsp. water • 1 tsp. cornstarch

FOR THE WRAPS • 5-6 leaves of bibb lettuce or Boston leaf lettuce • 250g crispy noodles • Green onions, chopped • Cucumber, sliced • To garnish chili paste or sriracha

51 | tasteandflavors.com

Risotto with Scallops & King Prawns By Chef Marc Fontenelle

SEAFOOD

SERVES

INGREDIENTS • 2 scallops • 1 large king prawn, cleaned and blood stem removed • 50g rice (Arborio or Carnaroli) • 100 ml vegetable stock • 20g sesame seeds • 3 tbsps. olive oil • 1 tbsp. mascarpone cheese

PREPARATION

30 mins

COOKING

30 mins

• 1 red onion, diced • 5 ml cooking cream • 20g bitter dark chocolate • 20g soft butter • 1 shallot, diced • 50 ml port wine (optional) • 1 small cup of dry white wine (optional) • Fresh ginger • Grated parmesan cheese • Salt & pepper

SERVE WITH

PREPARATION

Chateau Musart White 2001

Risotto

Bitter cocoa sauce

1. Melt butter in a saucepan over medium-high heat. 2. Add onion; cook and stir for 2 minutes until the onion begins to soften, and then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. 3. Pour in the white wine; cook, stirring constantly, until it has evaporated. 4. Stir in 1/3 of the hot stock; reduce heat to medium. Cook and stir until the stock has been absorbed by the rice, 5 to 7 minutes. 5. Add half of the remaining stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. 6. Finish by stirring in the Parmesan cheese, the cooking cream, mascarpone cheese and seasoning to taste with salt and pepper.

1. Melt butter in a saucepan over medium-high heat. 2. Add the diced shallot; cook and stir for 2 minutes until the shallot begins to soften. Add the port wine and some stock. 3. Reduce the heat. Add the soft butter and stir gently. 4. Add the bitter chocolate and stir well. Season well and serve.

52 | tasteandflavors.com

Scallops and shrimp 1. Season the scallops and shrimp with salt and pepper, then cover in sesame seeds. 2. Heat the olive oil in a saucepan over medium-high heat and delicately panfry 2 minutes on both sides until golden-brown.

Assembling the dish Arrange the risotto in the center of a deep round plate. Top with the shrimp and scallop and the sauce around the risotto. Serve warm.

53 | tasteandflavors.com

Fish Beiruti By Chef Rabih Fouany

SEAFOOD

SERVES

PREPARATION/COOKING

30 mins

INGREDIENTS • 4 pieces Mediterranean sea bass (500 g each) • 50 ml olive oil • 150 g sliced fresh lemon • 4 bay leaves • Salt & white pepper • 2 g smoked paprika (optional)

Beiruti Sauce • 600 g tomato, diced • 150 g onion, finely chopped • 5 cloves garlic, crushed • 1/2 bundle of coriander, chopped • 1 green chili, finely chopped • 1 red chili, finely chopped • 100 ml olive oil • 1 tbs. dry coriander • Salt & white pepper

To decorate • Roasted pine nuts • Fresh coriander • Red bell pepper confit

PREPARATION 1. Clean the fish and empty its cavity, removing the skin and keep the tail. Wash and dry but do not scratch the skin. 2. Season with salt and spices inside the fish. 3. Put the lemon slices and bay leaves inside the hole and brush with oil. 4. Wrap the fish with aluminum foil and bake at 200 °C for 30 minutes or until it feels soft when touched with fingers. 5. Using a small pot and over medium heat, fry the onion and garlic until the color turns into light brown. Add the dry coriander and the chilies, cook for 5 minutes. 6. Add the tomatoes and chopped fresh coriander and keep simmering for another 10 minutes. Add salt and pepper, turn off the heat. 7. Lay the fish on a serving platter, top with Beiruti sauce and decorate with roasted pine nuts, fresh coriander and red bell-pepper confit.

SERVE WITH Chateau Musart White 2001 54 | tasteandflavors.com

55 | tasteandflavors.com

Mais Al Ghanim Shrimp Coconut By Chef Ziad Hilal

SEAFOOD

SERVES

PREPARATION/COOKING

70 mins

INGREDIENTS • 21-25 shrimp

Shrimp marinade • 600 g yogurt • 30 g ginger garlic sauce • 5 g mustard oil • 2 g masala powder • 6 g masala tandoori powder

• 4 g salt • 2 g kasare matte powder • 2 g veg chana masala powder • 1 g cumin powder • 20 g fresh lemon juice • 10 g fresh coriander

PREPARATION Clean the shrimp and put in a strainer.

Coconut gravy • 50 g red capsicum diced • 50 g green capsicum diced • 50 g yellow capsicum diced • 100 g green zucchini diced • 40 g onion chopped • 10 g garlic chopped • 100 g biryani gravy • 200 g coconut milk

• 10 g curry madras • 2 g fresh coriander • 10 g salt • 2 g white pepper • 2 g turmeric powder • 70 g corn oil • 2 g coriander powder • 5 g lemon grass

To serve • White rice • Almond roasted flax • Chopped coriander leaves

SERVE WITH Chateau Musart White 2001 56 | tasteandflavors.com

Shrimp marinade 1. Combine all the ingredients and whisk until you get a creamy consistency. 2. Add the shrimp to the marinade and leave for 2 hours (or overnight).

For the coconut gravy 1. Cut the zucchini into cubes and add the capsicum, chopped onion and garlic. 2. Heat the oil in a large saucepan over a high heat. Add the capsicum, zucchini, onion and garlic. Cook for 8 minutes. 3. Combine all the spices and add them. 4. Bring the saucepan to the boil then reduce the heat and keep cooking for about 10 minutes. 5. Add the shrimp and cook for 8 -10 minutes. 6. Serve with white rice. 7. Garnish with almond roasted flax and finely chopped coriander leaves.

57 | tasteandflavors.com

Trabolsieh By Chef Hanna Tawil

SEAFOOD

SERVES

PREPARATION

15 mins

COOKING

25 mins

INGREDIENTS • 3 Melva fish, 70 g each

Sauce harrah • 100 g olive oil • 150 g onions • 15 g garlic • 65 g green pepper • 65 g red pepper • 65 g yellow pepper • 20 g chili pepper • 50 g tomato paste

• 75 g minced fresh coriander • 100 g tomatoes • 3 g dry coriander • 350 g tahini • 90 g lemon juice • 250 g grapefruit juice • 250 g orange juice • 50 g mixed nuts (cashew, almonds, pine)

PREPARATION Sauce harra Slice the onions and the garlic. Cut the green, red and yellow pepper into julienne strips. Cut the chili pepper into dices. Heat the olive oil in a sauce pot over a medium heat. Add the sliced onions and garlic to the olive oil and heat them for 4 minutes. 5. Add the green pepper until it starts to soften before adding consecutively the red, yellow, chili peppers, tomatoes and the minced coriander. 6. Add the tomato paste and dry coriander and cook the mix for 3 minutes on a low heat. 7. In a bowl mix the tahini, lemon juice, grapefruit juice and orange juice until the mixture becomes smooth and homogenized. 1. 2. 3. 4.

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8. Boil the tahini mixture and the vegetable mixture together for 2 minutes on a low heat. Season mixture with pepper and salt. 9. Spread the nuts on the top. Set aside.

Melva fish Remove the edges and debone using tweezers. Season with salt, pepper, lemon and orange zest. Fold the fish as shown. Place in a baking dish with olive oil and cook at 185°C for 8 minutes. 5. Place on a serving plate above the sauce 1. 2. 3. 4.

Hanna's Tip

Melva fish also known as ‘Malifa’can be replaced with Sultan Ibrahim.

SERVE WITH Chateau Musart White 2001

59 | tasteandflavors.com

Potato Gnocchi with Black Truffle By Chef Nicolas Herbault

PASTA

SERVES

PREPARATION/COOKING

2 hrs

INGREDIENTS Gnocchi potato • 1.4 kg baking potatoes • 200 g mascarpone • 4 eggs yolk • Salt • White pepper • Flour

Grana padano cream • 100 g Grana Padano cheese • ½ onion finely chopped • 25 ml white wine like Chardonnay • 150 ml chicken stock • 1 large garlic clove, finely chopped • 300 ml cream • 30 g black truffles (1/2 grated – 1/2 sliced) • Salt • White pepper

Chicken jus • 2 chicken carcasses or 500 g of trimmings • 1 carrot • 1 onion • Bunch of thyme • 3 tomatoes • 50 ml red wine

Black truffles • 35 g fresh truffles 60 | tasteandflavors.com

PREPARATION Gnocchi potato

Chicken jus

1. Wrap the potatoes with aluminum foil and add some coarse salt to a tray. 2. Bake at 180°C for about 45 minutes. 3. Peel the potatoes when they are still warm and pass through a sieve. 4. Stir in egg yolks and mascarpone. Finally, add the flour and seasoning. 5. Put the mixture into a piping bag. Make long potato strips and divide them into balls. Refrigerate. 6. Cook the gnocchi in boiling water with salt and olive oil. When it come back to the top, take out.

1. Roast the chicken carcass or trimmings for 25 to 45 minutes or until browned. 2. Cook the onion, carrot, and tomatoes for 5 minutes. 3. Increase heat and add red wine. Boil, stirring occasionally until wine is reduced. 5. Add carcass pieces and water to cover. Stirring occasionally for 1 hour. 6. Pour the jus through a fine strainer, add salt and pepper to taste.

Grana Padano cream 1. Sauté onion in olive oil then lightly toast the garlic. 2. Add white wine and reduce by half. 3. Pour the chicken stock and reduce by half again. 4. Add the cream, the trimmings of truffles and grated Grana Padano cheese. 5. Season with salt and pepper.

Black truffles Slice the truffles with a fine slicer and keep the trimmings for the sauce.

Assembling the dish 1. Reheat the gnocchi with some butter and check the seasoning. 2. Pour some Grana Padano cream in the plate. 3. Add the remaining ingredients and garnish with Parmesan shavings, chicken jus and slices of fresh truffle.

SERVE WITH Chateau Musar Rosé 2020

61 | tasteandflavors.com

Spicy Shrimp Linguine By Chef Rouba Khalil

PASTA

SERVES

8-10

PREPARATION/COOKING

60 mins

INGREDIENTS • 3 tbsp. extra-virgin olive oil • 500 g fresh pasta (such as trofie) • 1 kg shrimps, cleaned and peeled • 4 garlic cloves, minced • 1/2 tsp crushed red pepper flakes • 1/2 cup dry white wine • 250 g cherry tomatoes sliced in half • 1 bag of basil chiffonade chopped

PREPARATION 1. Cook the pasta according to the instructions, meanwhile, in a large, deep skillet, heat olive oil and add the shrimp to the pan, spreading them evenly in one layer. 2. Cook for 1 minute then turn them to the other side and cook 1 more minute. Set aside. 3. Add the garlic to the pan and cook until garlic begins to color, add chili flakes, cook for 30 seconds, deglaze pan with the wine and add the cherry tomatoes. 4. Keep the tomatoes fresh, add basil and turn off heat. 5. When the pasta is ready, add the pasta to the skillet and mix with shrimps and tomatoes, season and serve immediately.

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Pommes Dates Crème Catalane By Chef Pierre Abi Hayla

DESSERT

SERVES

PREPARATION/BAKING

150 mins

PREPARATION

INGREDIENTS Catalan cream

Butter crispy

• 800 g cream • 200 g fresh milk • 200 g egg yolks • 80 g sugar • 150 g Ivoire White Chocolate Valrhona • Zest of 4 oranges

• 65 g white chocolate • 15 g butter • 150 g almond streuzel • 15 g brown sugar • 20 g crispy feuillantine • ½ vanilla pod • 2 g sea salt

Apple dates

Almond cream

• 400 g apples • 200 g dates • 10 g lemon juice • 1 vanilla pod • 1L water • 250 g sugar

• 1L fresh milk • 360 g almond paste 50% • 12 g gelatin

Catalan cream 1. 2. 3. 4.

Bring the sugar with the milk, zest and vanilla to boil. Pour the hot liquid over the chocolate. Mix the egg yolks with the cream, and then mix it all together. Pour into a silicone mold of choice and bake at 85°C for 1.5 hours.

Apple dates 1. Using a ‘Parisienne’, form balls of apple and place them in the water mixed with the lemon juice and vanilla. 2. Add the sugar and bring to boil for 8 minutes. 3. Remove from heat and store in a refrigerator. 4. After 24 hours, cut the dates in stick shapes and mix them with the drained apples.

Almond cream 1. Soak the gelatine sheets in cold water. 2. Heat the milk and add the gelatine to it. 3. Finish by adding the almond paste and mix well.

Butter crispy 1. Mix the streuzel, sugar, feuillantine, salt and vanilla. 2. Melt the chocolate and the butter separately, and finish by mixing all the ingredients together. 3. Decorate with Isomalt sugar decoration. 66 | tasteandflavors.com

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Lumiere de la Paix By Chef Laurent Allereau

DESSERT

SERVES

INGREDIENTS Coconut blanc-manger • 122 g coconut cream • 200 g glucose sugar syrup • 35 g raw almond powder • 40 g gold gelatine leaves • 210 g white chocolate • 0.5L whipping cream • ½ vanilla bourbon pod

Grapefruit granite

PREPARATION

120 mins

PREPARATION Coconut blanc-manger 1. Heat coconut cream with vanilla cut in half and sugar glucose. 2. Soak the gelatin in cold water then drain after 20 minutes. 3. Pour coconut cream mix in 3 times on top of the white chocolate. Mix properly. 4. Add the whipping cream and blend well. Pour into sphere mold and freeze. 5. Remove from mold and pour ¾ of it on melted milk chocolate.

Roasted exotic fruits Peel and cut the mango into two. Melt sugar and mix with mango and passion fruit purée. Place mango halves in the mix and coat with caramel. Bake at 190°C for 5 minutes. Cool.

• 500 g grapefruit juice • 50 g sugar • 50 g water

1. 2. 3. 4. 5.

Roasted exotic fruits

Grapefruit granite

• 375 g mango • 125 g pineapple • 150 g light brown sugar • 5 g mango purée • 8g passion fruit purée

1. 2. 3. 4. 5.

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Boil the water with the sugar. Add grapefruit juice. Put in container and in the freezer. Wait 24 hours and scratch the frozen juice with a fork. Place one scoop of Granita on a plate topped with the coconut’s shell dessert.

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Trendy Chocolate, Pan-Fried Pears Flambé By Nicolas Audi

DESSERT

SERVES

PREPARATION/BAKING

180 mins

INGREDIENTS Macademia brownie • 40 g egg yolks • 10 g caster sugar • 100 g dark chocolate 66 % • 90 g butter • 70 g egg whites • 10 g caster sugar • 25 g flour • 35 g chopped macademia nuts

Dark and milk chocolate mousse • 120 g egg yolk • 40 g water • 160 g sugar • 150 g milk chocolate 45% • 300 g dark chocolate 70% • 900 g whipped cream

Crème brulée vanille cognac White mirror icing • 190 g whipping cream UHT • 50 g whole eggs • 20 g eggs yolk • 35 g caster sugar • ½ vanilla pod • 4 g gelatin • 22 g cognac

Pan fried pears • 750 g ripe pears • 90 g caster sugar • 45 g butter • 50 g cognac 50 % • 1 cinnamon stick

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• 150 g water • 300 g glucose • 300 g caster sugar • 200 g sweetened condensed milk • 24 g gelatin • 300 g white chocolate • 4 g white colorant

PREPARATION Macademia brownie 1. In a mixer, beat the yolks with the first amount of sugar to a sabayon texture. 2. Mix the melted chocolate and the softened butter. 3. Whisk the egg whites with the second quantity of caster sugar. 4. Mix the sabayon and the chocolate and butter mixture, then add the whipped egg whites and the flour. 5. Place in 16 cm diameter circle and sprinkle with chopped macademia nuts. 6. Cook in a convection oven at 175°C for about 18 minutes.

Crème brulée vanille cognac 1. Make a custard with the cream, eggs, egg yolks, caster sugar and vanilla pod, and cook to 85°C. Allow to cool and then add the cognac and gelatin. 3. Place in 16 cm circle film or flexipan disc molds. Frezze.

Dark and milk chocolate mousse 1. In saucepan, cook the water and the sugar to 120°C. 2. Pour the egg yolks in the mixer and continue beating until reach 45°C. 3. Melt chocolate together to 35°C with a quarter of a whipped cream. 4. Add the bomb mixture at 35°C, then the rest of the whipped cream. Set aside.

Pan fried pears

1. Cut the pears into thin slices. 2. Melt the butter and caster sugar in a frying pan. 3. Add the pears and fry until just cooked with the cinnamon stick. Flambé with the cognac. 5. Remove the stick, pour the pears into a sieve and leave to cool on baking sheet. Set aside.

White mirror icing 1. Cook the water, caster sugar and glucose to 100 °C. 2. Pour over the sweetened condensed milk and the gelatin, and then lastly over the white chocolate and white colorant. Refrigerate overnight. 4. The following day, heat the glaze to 40°C and let cool to 35°C before use.

Assembly and finishing 1. On a baking tray covered with a plastic sheet, line 18 cm-diameter, 4.5 cm-high cake rings with dark and milk chocolate mousse. 2. Place a macademia brownie in the bottom of the ring, cover with a thin layer of chocolate mousse. 3. Arrange the pears and cover with chocolate mousse. 4. Add the crème brûlée vanille-cognac. 5. Smooth with the rest of the mousse. Freeze for 6 hours. 7. Remove the desserts from mold and glaze them with the white mirror icing. Decorate with baby pears and chocolate decorations.

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Chocolate & Caramel Toffee Ice Cream Yule Log By Chef Charles Azar

DESSERT

SERVES

PREPARATION

2 hrs

BAKING

15 mins

FREEZING

4 hrs

INGREDIENTS Soft chocolate brownie cake • 250 g dark chocolate Guayaquil 64% • 250 g soft butter • 200 g sugar • 175 g eggs • 100 g flour • 3 g baking powder

Chocolate cream • 300 g cream UHT • 175 g dark chocolate 64%

Caramel toffee ice cream • 1000 g milk • 60 g cream UHT • 100 g butter • 160 g egg yolks • 70 g glucose powder • 270 g sugar • 4 g stabilizer • 3 g sea salt

Chocolate Ice Cream • 1000 g whole milk • 120 g cream UHT • 200 g sugar • 5 g stabilizer • 100 g egg yolks • 125 g dark chocolate Tanzanie 75 % 72 | tasteandflavors.com

PREPARATION Soft chocolate brownie cake 1. 2. 3. 4. 5. 6.

Melt the dark chocolate 64% at 45°C. Add the softened butter. Blanch the eggs with the sugar. Incorporate the dark chocolate and soft butter mixture. Add the flour and the baking powder. Use a piping bag with nozzle n°10 (if available) and bake at 160 °C for 15 minutes.

Chocolate cream 1. Make a ganache by boiling the cream pour over the chopped dark chocolate. 2. Leave to cool in the refrigerator. 3. Beat with a mixer using the whisk like whipped cream.

Caramel toffee ice cream 1. Caramelize the sugar by adding it to a heavy-bottom saucepan set over medium heat. 2. Add the boiling cream and the butter. Pour over the hot milk. 3. Add the egg yolks blanched with the mixture (glucose powder, stabilizer and sea salt) and cook at 85°C. 4. Strain and mix for 1 minute, then cool quickly to 3°C. 5. Leave to mature for a minimum of 4 hours. Mix again and turbinate in an ice cream machine.

Chocolate ice cream 1. Use a saucepan to boil the milk and the heavy cream. 2. Blanch the egg yolks with the mixture (sugar, stabilizer) add the milk, hot cream and cook at 85°C. 3. Strain it, pour on the chopped chocolate, mix for 1 minute and cool quickly to 3°C. 4. Leave to mature for a minimum of 4 hours, mix again and turbinate in an ice cream machine.

Montage 1. Use a stainless-steel rectangular frame dimension 12 cm x 30 cm and 10 cm height to place the soft chocolate brownie sponge, garnish with dark chocolate ice Cream Tanzanie 75% and caramel toffee ice cream. Freeze. 2. Take out the ice cream cake, pipe the top of the cake with chocolate cream using a Saint Honoré nozzle. Freeze again.

Finishing Spray with chocolate velvet and decorate with chocolate and sugar stars. 73 | tasteandflavors.com

Helwayat Lebnan Oriental Bûche By Chef Joe Barza

DESSERT

SERVES

PREPARATION/BAKING

1 hr

INGREDIENTS • White genoise • 120 g flour • 7 eggs • 150 g granulated sugar • 5 g vanilla aroma

Butter cream • 50 g fresh milk • 1 egg • 50 g granulated sugar • 300 g butter • 5 g vanilla aroma

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Oriental bûche • 1 pcs white genoise • 250 g strawberry jam • 500 g ashta • 200 g butter cream • 3 mint leaves • 1 pc white chocolate • 100 g green coconut powder • Fresh strawberries

PREPARATION 1. Beat the eggs, sugar and vanilla aroma until it doubles in size. 2. Sieve the flour. 3. When the egg doubles in size, put the flour and mix by hand slowly until no flour residue is seen. 4. Spread the genoise and bake in a convection oven at 220°C for 5 minutes. 5. Reserve in the freezer. 6. Put the milk, eggs and granulated sugar in a saucepan on heat. Wisk until the temperature of the mix reaches 85°C. 7. Put the mixture in a mixing machine and whisk. Add the vanilla aroma. 8. When the mixture is cold, put the butter and beat well until you get a homogenous white creamy mixture. 9. Spread the strawberry jam over the genoise. 10. Spread the ashta on top of the strawberry jam. 11. Roll the bûche and reserve in the freezer for 3 hours. 12. Spread butter cream over the genoise. 13. Add the coconut powder over it. 14. Decorate with butter cream, fresh strawberry, mint and chocolate decoration.

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Biberi Chocolate Yule Log By Aline Kamakian

DESSERT

SERVES

15-20

PREPARATION/BAKING

40 mins

INGREDIENTS Sponge cake

Chocolate filling

• 500 g eggs • 500 g fresh cream • 300 g sugar • 300 g 70% dark • 250 g wheat flour chocolate • 50 g cocoa powder • 5 g hot pepper powder

Simple syrup • 200 g sugar • 400 g water

PREPARATION Sponge cake 1. Whisk 300 g of sugar with the eggs in the machine for 10 minutes until the volume is 4 times bigger. 2. Mix the flour and cocoa powder and sieve them bit by bit over the whisked mixture. 3. Preheat the oven at 180oC. 4. Cover a 40 x 60 cm tray with butter paper. 5. Pour the mixture and bake for 8 minutes. 6. Remove from the oven and let cool.

Chocolate filling 1. 2. 3. 4.

Grate the dark chocolate. Bring the cream to a boil or until it reaches 90-100oC. Stir in the grated chocolate and whisk well until combined. Add in the pepper powder, let cool at room temperature then put in the fridge overnight.

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Simple syrup 1. In a medium saucepan combine sugar and water. 2. Bring to a boil, stirring, until sugar has dissolved. Let cool at room temperature.

Assembly and finishing 1. Place the sponge cake with the dry side on top, pour the simple syrup on it. 2. Spread the chocolate filling and roll the cake. 3. Put in the freezer for 2 hours. 4. Remove and cover with the remaining chocolate filling. 5. Decorate with whole peppers and serve.

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Truffles with Tiramisu & Orange By Chef Charbel Darwish

DESSERT

MAKES

100 truffles

PREPARATION

25 mins

INGREDIENTS • 200 g dairy cream Even • 50 g Charlotte tiramisu Braun • 30 g Inverted sugar • 325 g orange chocolate Callebaut Orange • 5 g lemon zest Cap’Fruit • 10 g softened butter • 8 g Cointreau liquor (optional) • Cocoa powder Van Houten

PREPARATION Heat the cream and inverted sugar. Add the tiramisu. Mix well. Add the orange chocolate and lemon zest to the mixture. Remove from heat, add liquor and butter. Emulsify with an immersion blender. 5. Cool emulsion to 29°C, and pipe into the white truffle shells. 6. Allow to cool to room temperature. 7. Roll into the cocoa powder. 1. 2. 3. 4.

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Drinks 81 | tasteandflavors.com

Crazy Rich Asians By Jad Ballout

DRINK

SERVES

PREPARATION

5 hrs

INGREDIENTS distilled • 30 ml Jim Beam Rye Pandan with buttered popcorn • 30 ml Jim Beam Rye Pandan • 30.5 ml Pandan Vermouth Blend • 2 dashes sea salt

Jim beam black popcorn Jim Beam • 300 g Jim Beam Black • 60 g butter • 40 g popcorn

Vermouth pandan • 300 g Mancino Rosso Amaranton Vermouth • 100 g Punt e Mes • 15 g Pandan leaf

Jim Beam Rye pandan • 400 g Jim Beam Rye • 15 g Pandan Leaf

Sea salt solution • 1 part salt • 5 part water

PREPARATION 1. Stir with ice cubes. 2. Serve in a Nick & Nora glass with no ice.

Jim beam black popcorn Jim Beam 1. Cook the popcorn with butter until they all pop, than blend popcorn in Thermomix with the whisky. 2. Put blended whisky and popcorn in a vacuum bag and cook sous vide for 2 hours at 60 degree Celsius and then distill on 70 degree using Rotary Evaporator.

Vermouth pandan 1. Cut the Pandan leaves and add them to the vermouth. 2. Put in a vacuum bag and cook sous vide at 60 degree Celsius for 4 hours.

Jim Beam Rye pandan 1. Cut the Pandan leaves. 2. Add them to the whisky and put them in a vacuum bag and cook sous vide 60 °C 4 hours then discard the Pandan.

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The Doers Heart By Varia Dellalian

DRINK

SERVES

PREPARATION

10 mins

INGREDIENTS • 30ml Dewar’s 12 • 20ml Bacardi Oak Heart • 15ml Cointreau • 15ml fresh lime juice • 15ml honey orgeat syrup (1:1) • 5 sprays of a peated single malt whisky, on top of the glass • Fresh mint and lime wheel for garnish

PREPARATION 1. 2. 3. 4.

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Add first 5 ingredients in a shaker filled with ice. Shake well for 15 seconds. Strain into an old-fashioned glass. Garnish with lime wedge and mint. Spray the peated single malt onto the glass and enjoy.

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Peruvian Sunset By Mike Kassabian

DRINK

SERVES

PREPARATION

5 mins

INGREDIENTS • 45 ml Pisco Cinco • 20 ml Grand Marnier • 30 ml grapefruit juice • 20 ml red grape cordial • Smoked with apple wood

PREPARATION 1. Combine all the ingredients in a shaker. 2. Strain it in a short glass smoked with apple wood. 3. Serve it with an ice ball and dehydrated grapefruit.

The Islay Tea DRINK

SERVES

PREPARATION

5 mins

INGREDIENTS • 30 ml Grand Marnier fat washed with butter • 30 ml Lagavulin 16 • 15 ml sweet vermouth reduction • 1 dash Pimento bitters • 12 ml water • 2 cinnamon sticks • 2 orange peels • 2 lemon peels

PREPARATION 1. Combine all the ingredients in a hot infusing siphon. 2. Serve it in a tea cup with a dehydrated orange. 86 | tasteandflavors.com

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Jager Winter Fizz By Walid Merhi

DRINK

SERVES

PREPARATION

20 mins

INGREDIENTS • 300 ml Jägermeister • 200 ml Hopped Coffee & Cardamom Kombucha • 100 ml water

PREPARATION 1. Premix all of the ingredients in a soda syphon, charge with Co2 and shake well. 2. Place in the fridge for at least 1 hour before serving. 3. Note that upon carbonation, it is preferable to have all elements extra cold for better results; the premix, the Syphon itself and the Co2 charges respectively. 4. Syphon out the cocktail in a round Sumo glass with a large ice cube inside. 5. Garnish with a gingerbread tuile.

Good to Know

Kombucha is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly intended as a functional beverage for its supposed health benefits.

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SALON DU CHOCOLAT BEIRUT 6TH Edition

3-5 NOVDedicated 2022 to chocolate, the salon welcomes the

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1st Edition

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Bringing 8-11 hospitality and Junprofessionals 2022 industry experts together for the only show of its kind in Oman. horecaoman.com

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essential destination for outdoor 8-11 JunAn2022

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