Extravaganza
CulinaireVol I
maîtrescuisiniersGet-together
premiervirtualgourmetFestival
D
CHEFS extraordinaires
d e n U
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! i v e
Maître rôtisseur Giorgio Diana
HOTELIERSGUILD
To the rich and famous, caviar is the food of the gods . Viewed more closely, it is just food out of a tin .
Dear Frank,
We believe that this dialogue is indicative of a shift in focus in our industry and an opportunity to initiate a new era of hospitality that will rise from the current chaos.
We fully support the leading role HoteliersGuild is playing and support the projects 100%’.
Louis Thompson
CEO | Nomadic Resorts
For Luxury Frontiers, design is about crafting engaging experiences and dissolving barriers between people and their environments. Initially, this trend formed in Africa, and in recent years it has taken hold in the Americas and Asia. I am delighted to be a part of this wonderful initiatives and to contribute in any way I can. Luca Franco CEO & Founder | Luxury Frontiers A proud member of HoteliersGuild
Despite the current situation HoteliersGuild, led by Frank M. Pfaller, has relentlessly continued to promote this incredible culinary initiative. Nothing will stop a group of passionate hoteliers celebrate gastronomy, creativity and art behind the craftsmanship of our Chefs.
This event will be the first of many that HoteliersGuilds is planning to support the people behind the experience many guests the world over enjoy when visiting hotels and restaurants in luxury destinations. Rocco Bova GM | Chablé Resort | Mexico
I am deeply honoured to be on the panel of HoteliersGuild, a platform for like-minded hospitality professionals, who believe in creating Meaningful experiences and lifting local communities, maintaining positive social and environmental impact. We all need to stay curious and be architects of humanity & sustainable initiatives to protect our beautiful world for our beautiful generations to come. Congratulation & Thank you Frank for making HoteliersGuild a force for good.
Nitesh Pandey
Senior Vice President | Tamasa SALT
Dear F
Thank you for your m on me to participate endeavor. In additio extending a 4 nights c the Peninsula Hongko as a small contribution to utilize for mem
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With my best wishe Hotelier
Warm Jos
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Frank,
message. You can count on this most worthy on to this, I am also complimentary stay at ong to HoteliersGuild, n for the organization mbers or patrons. l is Cecilia Lui, whom en we had our lunch in ating this endeavour commodation voucher. ure that we provide necessary support. es to all members of rsGuild !
m regards seph
Joseph Chong irector | PENINSULA HONGKONG ER GREATER CHINA
We are travellers all. The world is an inexhaustible playground full of exquisite wonders, endless beauty and memory imprints. The Travel and Tourism industry is in an enviable position to introduce new ideas, shape behaviour and lead by example. A living laboratory of how we humans, if we reconnect with nature, will have long, rich and fulfilling lives. Frank understood this eons ago-and I am so pleased to be part of this exciting new venture.
“Many of the names on the forum list are fellow hoteliers who I highly respect and whose opinions and experience I deeply cherish. I feel honored to be a part of this group and to be able to share my thoughts and our ways of working. It is refreshing to see the industry working together as opposed to working against each other. We all have a lot to gain from each other.” Tim Weiland General Manager | The Alpina | Gstaad
Karena Albers
Co-Founder | WholeWorldWater
Grazie Frank!
The panel of HoteliersGuild is a great opportunity for our hospitality business to reflect on a few “postcorona questions”.
Are we philanthropic? Are we more cautious with things, people and ourselves? Are we measuring time in a new manner? Are we closer to the sense of life?
Un caro saluto!
I am delighted to be part of this gathering of highly experienced and tremendously interesting people. I do my best to contribute and share my ideas about the future topics of our industry. I am looking forward to connect my University, Munich University, with all of the panel participants. I am sure there will be lots of fruitful discussions between us, with students and professors. The faculty of tourism of the Munich University is the largest tourism teaching institution in Europe. Lifelong learning helps us to understand and solve the challenges of tomorrow. Prof. Dr. B. von Freyberg Munich University of Applied Sciences
Matteo Thun
CEO | MatteoThun & Partners
We are all on a journey to discover our own potential
and encourage others to find theirs as well, and while doing so,having a positive impact on the environment, society, and economy.
We all have an essential role to play in raising awareness
and encouraging responsible and sustainable tourism.
At Zulal Wellness Resort, we pioneer a truly sustainable and holistic approach to wellness – in harmony with nature without negatively impacting our beloved environment.
We hope to inspire positive change and see more resorts and hotels adopt responsible approaches to tourism.
I am very thrilled to be a member of the panel for Hoteliers Guild and take part of this great initiative lead by Frank.
I look forward to a brighter and more sustainable tomorrow. Daniele Vastolo General Manager | China Som, Quatar
Dear Friends & Colleagues , Frank M. Pfaller
President HoteliersGuild Exiled by Covid19, but very much alive and kicking! We decided not to go dark during this testing time and bring you this culinary Safari around the globe, supported by dedicated Chefs who are in defiance of this worldwide pandemic instilled situation!
During my entire life as a compassionate hotelier I admired two professions the most: Chefs and architects. Whilst the internationally renowned masterminds behind the designs of so many beautiful hotels receive highest recognition right from the beginning, chefs quite often stand in the shadows until they have been decorated with highest accolades. We deliberately chose not to go chasing only after Micheline stared cuisiners, but also put some young talents in the limelight. It’s a tough time for our industry, and we hope that this campaign will strike the proper tone of encouragement for our colleagues in the kitchens around the globe and provide them hope for ‘the time after’. We are now starting to see the light at the end of the tunnel. We are talking about ways to ready our properties, think of new programs for guests, set timings for re-openings, and create new initiatives for F&B and operations with the view for a changing hospitality industry of tomorrow. For some of us - especially for independent restaurateurs and hoteliers alike, it’s hard to visualize tomorrow when today’s realities appear less than promising. We sometimes ask
ourselves when, how and what does the future look like. May I suggest we stand together and take advantage of some of the great minds of our HoteliersGuild members, who provide interesting insights and opinions in our ForumOfDialogue. Yes, we must take into consideration the realities of today. But we should also imagine the opportunities that will come with innovations that can eventually make our visions a reality. Let’s think positive - I trust that our hospitality and travel industry will definitely come back, maybe even stronger, and that the hardship over the past weeks, as well as the prevailing restrictions during the coming months, will even strengten our resilience. Finally, and whilst we are of course proud of having been able to stimulate this amazing get-together of our International colleagues, it’s important to understand that this premier virtual EXTRAVAGANZAculinaire is just meant to support solitary, defiance and hope. And with this publication, we do not aspire to any glossy ‘coffee table magazine’ - far from it, as it was entirely ‘home-made’ due to the lock-down of our partners in NYC and a failed strategic alliance with a professional publisher. We are hoteliers, not publishers, and we realise that some of the participating chefs were unable to provide their recipes in the required format due to the situation they are caught in. Some of them were even unable to send us recipes at all. Nevertheless, we feature them out of professional respect and to demonstrate our joint resilience. And this event is by far not over yet. A Volum II, again actively supported by our Ambassador Culinaire Thomas Buehner, is already in the pipeline! So, stay tuned! Stay healthy & cоfident
warm regards
!
Frank
fmp.hoteliersguild@me.com | CoutureHospitalityConcept
C F
A Homage
to extraordinary
H E
S
WE ARE ALL IN THIS TOGETHER STAY HEALTHY & CONFIDENT
Tu"o andrà bene!
Joseph Chong Managing Director Peninsula HongKong
You can count on me to participate on this most worthy endeavor. In addition to this, I am also extending a 4 nights complimentary stay at the Peninsula Hongkong to HoteliersGuild, as a small contribution for the organization to utilize for members or patrons.
 With my best wishes to all members of HoteliersGuild!
Warmest Greetings
Joseph
Paul Jones CEO LUX*Collective Thank you Frank to have me on your panel - I am very happy to contribute in all humility to your wonderful initiatives. We are more than ever recognising grant we are interconnected and interdependent - we cannot any longer operate a zero sum game. Humanity can only survive with a humanistic approach to everything.
Hospitality is all about Humanity!
I am honoured to be on the panes of the HoteliersGuild, and I want to thank Frank for the opportunity. I believe that hotels, or any business, must have a purpose beyond profit. They must have a greater role in the world beyond enriching their shareholders.
Onno Poortier Chairman & CEO NOW
Sonu Shivdasani CEO SONEVA
I’m humbled and grateful to be a member of the panel for HoteliersGuild and congratulate Frank and his team on the initiatives. My dream is that hotel owners like myself can begin to incorporate some or all of my sensible sustainable ideas into their hotels wich will also save them money as well as benefit the environment and the communities in which they operate. My hope is that all hotels of the future are not just places to sleep but places of purpose that make our world.
Warmest Greetings!
Bill
The corner stone of our industry is the human connection. Forbes Travel Guide exists to champion, support and celebrate all those with a passion for extraordinary service. I am delighted to be a part of this wonderful initiative and to contribute in any way I can
Keep well Frank!
Filip
Filip Boyen CEO FORBES TRAVEL
A message from our Hot and Strategic Alliance P
Dear Frank, members & fr iends,
itmustbeNOW.com applauds the joint efforts of Ho culinary event, a spectacular show of solidarity and chefs in the hotel industry. There is huge travel uncertainty in the face of Covid opportunity to step up and dramatically change th Food security and safety will become even more im the valuable and inspiring role of Chefs committed planet inspire conscious attention to detail, starting get to the plate, and extends into looking after the and the planet that produces it. They serve delicious sustainable cuisine with “nutri mind, and they choose food products that are grow or distributed with the minimal environmental imp hoteliers are redefining luxury to advance ’better c 'sustaining' our planet. They believe in replenishing respects limits and has sustainability at its core. The time to be a Force for Good is absolutely NOW Chefs shares what will help us all eat fabulous food Be safe, inspired and empowered. Onno Poortier | Chairman & CEO
teliersGuild Ambassador Partner Onno Poortier
oteliers Guild and the EXTRAVAGANZA virtual d heart to support talented and extraordinary
d-19, and this pause is our tremendous he travel industry for the better.
mportant to our guests and we cannot overstate d to sustainability. Their love of nature, people and g from the origin of food to the journey it takes to eir team who cook it, the community they live in
itious sustainability on and beyond the plate” in wn, harvested, processed, packaged and shipped pact and carbon footprint. Conscious chefs and culinary arts and tourism’ that do more than just g, regenerating and advancing a system that
W and feature article Sustainability Tips for Hotel d sustainably.
I am absolutely delighted to support th and I invite our colleagues to join us on t without boundaries
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“ Thomas Buehner
Thomas Bühner For over 20 years, Thomas Bühner has been at the top of the league of German chefs. Born 1962 in Riesenbeck as the son of a housewife and a commercial clerk, he was first exposed to catering at his grandparents’ establishment. Here, guests were always greeted with a slice of fresh pain gris with butter and Westphalian ham, and the clattering in the kitchen and the hubbub from the pub acted as a backdrop at bedtime, late in the evening. But all the same, young Thomas Bühner had no clear idea for a long time which career to choose once he left school. Whilst his twin brother turned to carpentry, an aptitude test at the job centre came up with concrete ideas: he was facing a choice of becoming a chef, a baker or a farmer. Bühner decided to become a chef, and even back then, he announced to his parents: “So if I’m going to be a chef, then at least I want to be a good one” – and he has kept his word to this day dimensions. Thomas is HoteliersGuild’s “AmabassadorCulinaire” and we are honoured that he will instal the all new Chefs Chapter in our private society that will comprise also young and upcoming colleagues, chefs and sommeliers.
Octopus Kimchi Wild Boar Emulsion
Pork fond 2 kg
Octopus Kim!i Wild Boar Emulsion
pork bones
5 pieces carrot 2 pieces onion Roast the bones in the oven at 200°C. Wash the carrots and cut Them in half, cut the onions in six and roast everything together at 180°C. Bones and vegetables then together in a pot, fill it up with water and let it cook to the right taste. Put aside and let infuse for a couple hours. In the evening pass it and put it in the fridge over night. The next day reduce it to a jus. Razorclam soy sauce 500 gr
razor clam
500 gr 250 gr
water kikkoman soy sauce 50 gr sugar 1 piece rembrandt appel 1 clove garlic 1 piece pear 1 piece onion 1 sheet kombu Wash the razorclam and blanch it quickly in salted water. Then put it in ice water, take the meat out put it in the dryer over night. (you need 21gr of dryed razorclam). Peel the appel, garlic, pear and onion and cut everything fine. Put everything in tin foil and roast in the oven at 180°C. Wash the kombu to remove the salt. Put the sugar in a pot and let it carmelise goldbrown and pour in the water and soy sauce. Now put in the vegetables and kombu in and let it simmer for 10 minutes, after that take the kombu out and let it boil until everything in cooked. Pass everything trough a cloth and measure 180gr of the liquid. Boil up the 180gr of liquid one time and add the 21gr of dryed razorclam, let it infuse for 20 minutes and take out the razorclam. Pork bread sauce
30 gr lardo 40 gr algi oil 10 gr merlot vinnegar 180 gr bread without crust Wash and dry the wakame. Cut the garlic in half and roast golden brown. Put everything together with the oil and heat up to 65°C. Let it infuse for 1 day then pass it trough a sieve. Marinated pork belly 1 piece pork belly 50 gr chilli paste 25 gr piment de espelette 25 gr soy sauce 35 gr brown sugar 30 gr crushed garlic 40 gr crushed galanga 1½ lemongrass Roast the pork belly in a pan skin side down until the skin is crispy. Mix the chilli paste, piment, soy sauce, and brown sugar to a paste and cover the pork belly. Now put the pork belly in a vacuum bag with the garlic, galanga and lemongrass not under or on top of the meat and vacuum. Put it in the waterbath by 65°C for 24 hours. After 24 hours take it out and let it cool down with something heavy of top so it gets flattned. Cutt the pork belly in to pieces of 0.7x0.7cm(3 pieces a person). Octopus Octopus Flour Salt Remove the head off the octopus and cut off the arms so you just have all the arms seperated. Add just a little bit of flour to the octopus and massage firmly for 20-30 minutes. Than add some salt and leave it for 15 minutes. Now vacuum with some algi oil and put in the waterbath for 30-120 minutes at 52°C. Let it cool off in the oil and portion 3 pieces a person (1 big, 1 middle, 1 small). Kimchi creme
125 gr
pork sauce
150 gr
kimchi creme
50
gr
razoclam soy sauce
30 25
gr gr
sake reduced from 120gr mirin reduced from 50gr
25 gr olive oil 2 gr xanthan Mix everything together and pass trough a fine sieve.
Wagyu, ConsommĂŠ, Sea Shalott
Kagoshima Wagyu Entrcote Bread Wagyu Consommé Apricot Chutney See Shallots Chives oil 1.Wagyu - Clean and portion the meat. We need about 70gr per Portion - Melt the fat which is leftover in a pot and mix it later, so that you get the pure fat. - Use the fat later to cook the wagyu in the oven and to fry it before plating. We paint the meat with the fat and then we cook the meat at a temperature of 105°C in the oven for about 20 Minutes (it depends on the size of the pieces). After cooking we let it rest for a while in the hold o mat similar Before plating we fry it hot and fast in a pan using the fat.
Wagyu, Consommé, Sea Shal"
and caramellize -add tomatoes, caramellize -add the alcoholics, reduze -add the meat and the Roasted Onions and fill it up with water, cook it, skim the stock -let it cook for about 6 hours - put the rest of the vegetables inside -30 minutes cooking, let it rest for 2 hours -pass the stock and put it cold 2 Day: 5 carrots 4 Onions 4Tomatoes 10kg Beef Brisket 6 Egg white -Clean the vegetables and cut the meat -grind all together in the mincer -mix it with the eggwhite, mix it with the cold stock -boil it slowly -pass it, reduce it
80g Chardonnay Vinegar 50ml Water Mustard, Mizkan - pit the apricots and divide into eights - roast the garlic at 130°C hot air in the oven for 12 Minutes - cut the onions and the Chilis in fine cubes - make from the Sugar and the water a dark caramel - add the Chili, the onions and the garlic - add the apricots and saute everything - deglaze with the carrot juice and cook it for 3 minutes - let it cool down Season it with Mizkan Dijon Mustard Chadonnay Vinegar 5 Sea Shallots 5 pieces of Sea Shallots per guest
2.Wagyu Consommé 1 Day: 4 Beef Knuckles 1 Beef Brisket 8 kg including disk (osso bucco) of veal 10 big onions 7 carrots 1 Bunch green celery 2 garlic bulb 8 Tomatoes 1 celeriac/celery root 0,6 L Cognac 0,5 L Maderia -Cut the meat and roast it in the oven -half the onions and roasted on the white side -Fry garlic and onions in a pot
Season with: Cognac Soya sauce Salt
-clean the shallots -in the service steam the shallots for 30 seconds in the bamboo
Before serving add fresh Thai Basil
6.Chives oil
1L Consommé Thai Basil 4.Chutney (Apricot-Chili) 450g Apricots 13g Chili red 130g red Onion 410g Carrot Juice 1 clove of garlic 95g brown Sugar 4g Salt
500g Chives 300g Sunflower oil 300g Olive oil Salt Blanch the Chives in Salt Water and refresh it in salted ice water. Squash the Chives, that the water goes out. Mix it in the Thermomix at 60°C really fine. Cool it down on ice and pass it really
Le phĂŠbus | Pine nuts / persimmon / soy sauce
Le phĂŠbus | Pine n#s / persimmon / soy sauce PhĂŠbus milk 80 g
Phebus cheese
70 g
of cream
120 g
of raw milk
100 g
buttermilk
50 g
yogurt 1.5%
Put everything in a blender and mix at 50 °C for 3 minutes until everything has dissolved. Strain. 7g per person. persimmon marinade 500 g
Sojasauce
300 g
water
50 g
Mirin 3 years old (reduced by 100ml)
100 g
Sake (reduced by 200ml)
80 g
Jang Vinegar (brand Sempio)
20 g
honey
Boil everything up and cover the persimmon slice with and place in fridge until you need on side. persimmon slice persimmon Cut the persimmon on the slicer at 2 and cut out with a 1.5cm ring. Place the slices on a sheet of baking paper and allow them to dry for 30 minutes under the light. Boil the marinade once and put the kaki in small glasses and top up with the marinade. Bake with a little baking paper and leave for at least 3 days.
Thomasbuehner
Florian Trento | Albin Gobil | FranรงoisDelaire
Peninsula | HongKong
Exceptional Chefs
FlorianTrento,
Group Executive Chef
A
Swiss national who completed his culinary training and apprenticeship in Switzerland, Chef Trento joined The Peninsula Hong Kong in 1987 and was appointed as Executive Chef in 1991, clocking up an impressive 32 years of services at the Grande Dame. Since 2013, he has held the title of Group Executive Chef, and currently oversees eight restaurants at The Peninsula Hong Kong as well as directing the overall culinary strategy for The Peninsula Hotels worldwide. Having previously spent more than a decade at two-Michelin-starred Hélène Darroze at The Connaught and one-Michelin-starred L’Atelier de Joël Robuchon, both in London, the sought-after young chef arrived in Hong Kong to helm the Gaddi’s kitchen in February 2019, and has quickly proven himself a worthy successor to the esteemed chefs who have helped shape the restaurant’s stellar reputation over the past seven decades.
AlbinGobil,
Chef de Cuisine – Gaddi’s
Having previously spent more than a decade at two-Michelinstarred Hélène Darroze at The Connaught and one-Michelinstarred L’Atelier de Joël Robuchon, both in London, the sought-after young chef arrived in Hong Kong to helm the Gaddi’s kitchen in February 2019, and has quickly proven himself a worthy successor to the esteemed chefs who have helped shape the restaurant’s stellar reputation over the past seven decades.
FrançoisDelaire,
Executive Pastry Chef
A
native of Paris, France, Chef François has worked for some of the world’s finest restaurants In France over the past 13 years, he graced the kitchens at Patisserie Mourot Devos in Dijon, Café de la Paix at Le Grand InterContinental, Paris and the three-Michelin-starred Le Pré Catelan Lenôtre, also in Paris. He then moved to London to become Head Pastry Chef at the one-Michelin-starred L’Atelier de Joël Robuchon, before relocating to Asia to take on the role of Head Pastry Chef at the three-Michelin-starred Robuchon au Dome in Macau, followed by a stint as Head Pastry Chef at one-Michelinstarred Rech By Alain Ducasse in Hong Kong.
Beef and Oyster Tartar with Caviar, Shiso, Potato & Quail Egg By Florian Trento
Ingredient (for 4 portions)
Beef&Oy$er Tartar
Blue lobster – 4 pcs Ricotta – 80 gm Lobster sauce: Cleaned lobster head – 4 pcs
Remove the shell and reserve. The lobster will have to be warmed with butter at the last moment. For the lobster sauce: Start cooking the previously cleaned and diced lobster heads in grapeseed oil over medium heat for
Onion – 1 pc
about 5 minutes.
Carrot – 1 pc
Add the butter and the mirepoix (diced herbs and
Red wine – 1 L Chicken stock – 1 L
aromatic garnish). Turn down the heat and cook for another 5 minutes. Reduce the red wine over heat to about half its
Butter – 70 gm
original content. Mix the red wine and chicken stock.
Grapeseed oil – appropriate amount
Cook all together for about 40 minutes.
Thyme/ rosemary – appropriate amount
Pass the sauce through a vegetable mill, strain out
Corn starch (if needed) – appropriate amount Young carrot garnish:
the solids and retain the juice. Further reduce and thicken the sauce until it is desired consistency (use corn starch to thicken if
Young carrot – 4 pcs
needed).
Butter – 50 gm
Season to taste.
Grapeseed oil – 30 gm
For the smoked ricotta:
Fresh garlic – 10 gm
Spread the ricotta over a flat tray.
Thyme/ rosemary – appropriate amount
Cover the tray with cling film and smoke using a
Salt and pepper – appropriate amount Plating garnish:
smoking gun. Let stand around 10 minutes to achieve a nice smoky flavour and season with salt, olive oil and chopped
Raw slice of carrot – appropriate amount
coriander.
Fresh coriander – appropriate amount
For the carrot garnish:
Olive oil – appropriate amount
Wash the young carrots under cold water, peel them
Salt and pepper – appropriate amount
thyme, garlic, rosemary and butter.
and cooking them with grapeseed oil, add the
Recipe
Season with salt and pepper.
For the lobster:
Finish cooking in the oven until the carrots are
Break down the lobster by separating the head, the
cooked through.
tail and the claws.
For the platting:
Put a metal skewer through the lobster tail to keep it
Warm the lobster with melted butter over low heat,
straight during cooking. Cook the big lobster claw for 5 minutes, the small one for 4 minutes and the body for 2 minutes in salted boiling water.
season with salt and pepper. Spread the smoked ricotta on the carrots and top it with raw carrot shavings. Finish with fresh coriander and olive oil.
Poa!edLob$e
Ingredient (for 4 portions) Blue lobster – 4 pcs Ricotta – 80 gm Lobster sauce: Cleaned lobster head – 4 pcs Onion – 1 pc
Salt and pepper – appropriate amount Recipe For the lobster: Break down the lobster by separating the head, the tail
Carrot – 1 pc
and the claws.
Red wine – 1 L
Put a metal skewer through
Chicken stock – 1 L Butter – 70 gm Grapeseed oil – appropriate amount Thyme/ rosemary – appropriate amount Corn starch (if needed) – appropriate amount
the lobster tail to keep it straight during cooking. Cook the big lobster claw for 5 minutes, the small one for 4 minutes and the body for 2
Pass the sauce through a vegetable mill, strain out the solids and retain the juice. Further reduce and thicken the sauce until it is desired consistency (use corn starch to thicken if needed). Season to taste. For the smoked ricotta: Spread the ricotta over a flat tray. Cover the tray with cling film and smoke using a smoking gun.
minutes in salted boiling
Let stand around 10 minutes
water.
to achieve a nice smoky
Remove the shell and reserve. The lobster will have to be warmed with butter at the last
flavour and season with salt, olive oil and chopped coriander.
Young carrot garnish:
moment.
For the carrot garnish:
Young carrot – 4 pcs
For the lobster sauce:
Wash the young carrots under
Butter – 50 gm
Start cooking the previously
Grapeseed oil – 30 gm
heads in grapeseed oil over
Fresh garlic – 10 gm
cleaned and diced lobster medium heat for about 5
cold water, peel them and cooking them with grapeseed oil, add the thyme, garlic, rosemary and butter.
minutes.
Season with salt and pepper.
appropriate amount
Add the butter and the
Finish cooking in the oven
Salt and pepper – appropriate
mirepoix (diced herbs and
until the carrots are cooked
aromatic garnish). Turn down
through.
Thyme/ rosemary –
amount
the heat and cook for another
Plating garnish:
5 minutes.
Raw slice of carrot –
Reduce the red wine over
appropriate amount
heat to about half its original
Fresh coriander – appropriate
chicken stock.
amount Olive oil – appropriate amount
content. Mix the red wine and Cook all together for about 40 minutes.
For the platting: Warm the lobster with melted butter over low heat, season with salt and pepper. Spread the smoked ricotta on the carrots and top it with raw carrot shavings. Finish with fresh coriander and olive oil.
Poached Lobster with Red Wine Sauce, young Carrots and smoked Ham By Albin Gobil
Soufflé with chocolate, crunchy pearls and coffee ice cream By FrançoisDelaire
Soufflé for 4 guests for the ricotta mousse ricotta 300gr, 150gr heavy cream, 85gr honey, 10gr sheet gelatine method mix the ricotta with honey. Heat 20 g of cream, add the regenerated gelatin in cold water. Add to the ricotta, and finally mix everything with the whipped cream. Put in a pastry bag and let it cool in the fridge. for the Pistachio crumble 50gr sugar, 50gr butter, 50gr grated pistachio, 50gr flover. method mix all the ingredients cook in the oven at 160°c for 10-12 minutes until golden brown. for the Lime flavored meringue 4 white eggs, 250gr sugar, 1/2 shot of lime jus. method put the egg white in the mixer. when it starts whipping add the sugar and shortly after the lime juice. when the mixture is thick and shiny, put in a pastry bag, form the meringues on a baking sheet with parchment paper. bake at 90 °celsius for 3 hours. let cool. for the lemon burnt zest grate the zest of 5 lemons on a baking sheet, add a little sarawak pepper and mix. bake at 150 ° C for 40 min. for the lemon and citron candy cubes prepare a syrup with water and sugar in equal parts. put on the fire, bring to a boil. when it is boiling add the lemon or citron cut into cubes. cook over low heat for 1 hour until shiny. then roll them in sugar and let them cool for about 2 hours. Plating put the pistachio crumble on the bottom of the plate. on one side of the plate the meringue, on the other make a "spumone" with the ricotta mousse. then put the candied lemon and citron in scattered order. before serving, put the burnt lemon on the mousse.
Peninsulahongkong
“
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I expience a new way of cog; a cue made of t, somhg th retpred time and space, mg the mo of bh the mi and spu pes of a raw gree.
“ Ricardo Camanini
RicardoCamanini Growing up in a small village near Bergamo, Lombardy, Riccardo landed a position working under legendary Italian chef Gualtiero Marchesi at the age of nineteen – the moment in his life when he truly knew he was meant to cook. ‘ Eventually it was time to return home, and Riccardo accepted a job as head chef at the Villa Fiordaliso, on the shores of Lake Garda, when he was just twenty-four. For the next sixteen years he immersed himself in the role, learning how to manage chefs, organise the business and accept complete responsibility for the whole operation. He completed stages all over the world whenever he could to further his knowledge, working in the kitchens of restaurants such as Mugaritz and under great chefs including Hélène Darroze. Among the camphors and olive trees, oleanders and bougainvilleas, the wonderful “Lemon Tree" begins and the gastronomic adventure of Lido 84 inaugurated by Giancarlo and Riccardo Camanini. It is this magical place bordered by Lake Garda that ignites the inspiration of Chef Riccardo and provides him with a beautiful part of the products that he then transforms into his kitchen. It is Giancarlo who expresses the spirit of the Lido 84 with care and attention. Whether inside the magnificent glassed-in living room or outside, in the middle of the vast patio, one tells on what idea of conviviality is in the restaurant by letting the cooks of the team introduce the dishes that leave the kitchen.
Ingredients
Lake Sardines
4 lake sardines 24 gr flavored honey (see below) qb Groppello Vinegar Fresh wild herbs Flavored honey, ingredients 100 gr Acacia honey 12 gr bergamot fresh juice nr 2 bergamot, peel nr 2 sprigs of helichrysum, chopped 1 gr whole salt Method For the flavored honey: add all the ingredients except the bergamot juice and leave to infuse when hot. Add the bergamot juice out of the heat and leave to cool. For sardines: marinate in Groppello vinegar and smoked. Final composition: deep-fry the sardines, season them with honey and complete the dish with wild herbs also seasoned with honey.
Lake Sardines, Honey, Helichrysum, Bergamot
Ingredients for 4
Cocio e Pepe
1 dehydrated pig's bladder 300g of rigatoni pasta, Riccardo recommends using Felicetti as it is strong and wont disintegrate during the 30 minutes of cooking 135g of pecorino, aged black rind variety, grated 90g of extra virgin olive oil 3g of black pepper, freshly cracked 12g of salt, Riccardo uses GuĂŠrande Method 1. Soak the dehydrated pig's bladder in cold water for about 10 days, changing the water daily 2. When the bladder is adequately hydrated, insert the other ingredients into it using a funnel, then firmly secure the bladder opening with kitchen twine 3. Cook the stuffed bladder in a large pan of boiling water, being sure to keep it submerged in the water and shaking it occasionally to mix the pasta inside. Cook for 30 minutes 4. Serve in front of guests by cutting open the bladder with a sharp knife and spooning the rigatoni onto plates.
CACIO E PEPE PASTA EN VESSIE
Cocio e Pepe
TORTA DI ROSE
Ingredients
Torta di Rose
700 gr Flour 80 gr Butter 23 gr Fresh Yeast 275 gr Egg Yolk 240 gr Fresh Whole Milk 150 gr Sugar 1/2 vanilla pod a pinch of corse salt Preparation 1 In a planetary mixer put: sugar, flour, butter, milk, egg yolk, vanilla and fresh yeast. Mix slowly for 8 minutes, and salt and mix for others 8 minutes. Leave the dough to rest in a bowl for one and a half hour, covered with a clean kitchen cloth and away from draught. 2 Roll out the dough with the rolling pin on a surface that you have first dusted with flour to avoid sticking. The sheet has to be not too thin neither too thick, and rectangular in shape. 3 Mix butter and sugar and spread this cream evenly on the rolled out dough. 4 Roll up the dough like a cigar and cut it in thick slices. Leave to rise again protecting from draught until the dough has doubled its volume. 3 Put in the pre-heated oven at 170°C until nice and golden
Ricardocamani
“
I am sped by the beay of food and s expreive capacy to refle the nuance and “flavo” of people’s cuoms and day livgs – and, the oen-ambiguous thg we cl cte. Food an tefa of le.
“
Luca Rosati
LucaRosati Luca Rosati was born in 1976 in Siena, Italy. Residing in the medieval town of San Gimignano in the heart of beautiful Tuscany, he his the father of two beautiful girls, a professional photographer and yes, a chef. After finish hight school, Luca did his selective service in the army as a sharpshooters. This is an experience that he recalls rather fondly, as it was at the time that thanks to his army friend, he was coerced into the kitchen for the very first time. Luca is an extremely, creative and dynamic, and curios individual who love traveling and exploring new culturesespecially the traditions in their cuisine. Passionate about tattoos cultures, music and a drummer since the age of 16, he his a true renaissance man. he discovered his passion for photography trough out his travels, especially during is time in Japan. His interested in food photography was sparked by his appreciation for the beauty and perfection of the cuisine that he came across, as well as the artisan who created it. it was 15 years ago that luca decide that is the time to follow his dream and he entered in a professional kitchen for the very first time. Different experience in starred restaurant and luxury hotel in Italy and outside specially in Usa, formed is new vision of modern cuisine, his interest in rare and fine ingredients, the composition and the art of plating. Luca’ s passion for food and photography are immutably connected. “i believe that every chefs love to immortalize his works with photography.” The love of beauty and perfection in the kitchen brought me from the pot and pans, to the lens of the camera. “I am inspired by the beauty of food and its expressive capacity to reflect the nuance and “flavor” of people’s customs and daily livings – and, the often-ambiguous thing we call culture. Food is an artifact of life.” This new adventure in professional photography and particularly specialized in the world of food and still life, which began 3 years ago, is slowly bringing its results. As well as working with several chefs and with various international magazines, his personal photographic projects have been presented at various international photography competitions with great success. The constant decide to evolve and the continually grow is at the core of Luca Rosati’s drive. Curiosity and creativity are consistently present in all of his endeavors. “in addiction to the profession, i am motivated by my family, my wife, my daughters. they are the ones believe in me every day.”
Agrumi, Pistacchio, Ricotta
Agrumi, pi$a!io, ric"a for 4 guests for the ricotta mousse ricotta 300gr, 150gr heavy cream, 85gr honey, 10gr sheet gelatine method mix the ricotta with honey. Heat 20 g of cream, add the regenerated gelatin in cold water. Add to the ricotta, and finally mix everything with the whipped cream. Put in a pastry bag and let it cool in the fridge. for the Pistachio crumble 50gr sugar, 50gr butter, 50gr grated pistachio, 50gr flover. method mix all the ingredients cook in the oven at 160°c for 10-12 minutes until golden brown. for the Lime flavored meringue 4 white eggs, 250gr sugar, 1/2 shot of lime jus. method put the egg white in the mixer. when it starts whipping add the sugar and shortly after the lime juice. when the mixture is thick and shiny, put in a pastry bag, form the meringues on a baking sheet with parchment paper. bake at 90 °celsius for 3 hours. let cool. for the lemon burnt zest grate the zest of 5 lemons on a baking sheet, add a little sarawak pepper and mix. bake at 150 ° C for 40 min. for the lemon and citron candy cubes prepare a syrup with water and sugar in equal parts. put on the fire, bring to a boil. when it is boiling add the lemon or citron cut into cubes. cook over low heat for 1 hour until shiny. then roll them in sugar and let them cool for about 2 hours. Plating put the pistachio crumble on the bottom of the plate. on one side of the plate the meringue, on the other make a "spumone" with the ricotta mousse. then put the candied lemon and citron in scattered order. before serving, put the burnt lemon on the mousse.
Risotto Uva, Mosto Cotto, Anatra
Ris"o, Uva, Mo$o c"o, An%ra for 4 guests for the ricotta mousse ricotta 300gr, 150gr heavy cream, 85gr honey, 10gr sheet gelatine method mix the ricotta with honey. Heat 20 g of cream, add the regenerated gelatin in cold water. Add to the ricotta, and finally mix everything with the whipped cream. Put in a pastry bag and let it cool in the fridge. for the Pistachio crumble 50gr sugar, 50gr butter, 50gr grated pistachio, 50gr flover. method mix all the ingredients cook in the oven at 160°c for 10-12 minutes until golden brown. for the Lime flavored meringue 4 white eggs, 250gr sugar, 1/2 shot of lime jus. method put the egg white in the mixer. when it starts whipping add the sugar and shortly after the lime juice. when the mixture is thick and shiny, put in a pastry bag, form the meringues on a baking sheet with parchment paper. bake at 90 °celsius for 3 hours. let cool. for the lemon burnt zest grate the zest of 5 lemons on a baking sheet, add a little sarawak pepper and mix. bake at 150 ° C for 40 min. for the lemon and citron candy cubes prepare a syrup with water and sugar in equal parts. put on the fire, bring to a boil. when it is boiling add the lemon or citron cut into cubes. cook over low heat for 1 hour until shiny. then roll them in sugar and let them cool for about 2 hours. Plating put the pistachio crumble on the bottom of the plate. on one side of the plate the meringue, on the other make a "spumone" with the ricotta mousse. then put the candied lemon and citron in scattered order. before serving, put the burnt lemon on the mousse.
Gamberi, Mango, Fegato
G&'ri, Mango, Feg%o for 4 guests for the shrimps method Clean 3 tails of fresh shrimp for each person. take the tails, cut them lengthwise and marinate them for about 15min with extra virgin olive oil, salt, pepper and lime juice. Put them in the fridge. For the mango puree method Clean 2 ripe mangoes. (preferably yellow and red; they are sweeter and tastier) Cut them into cubes and put them in a container with lemon juice. slightly adjust it goes up. Blend everything until a velvety sauce is obtained. rest in the fridge. For the liver-cocoa sauce method Take some veal liver (about 200gr) and cook it in a pan with very fine chopped onion. Brown it and blend with a little bit vin santo wine, cook to the pink point, add salt. at the end add a tablespoon of cocoa powder. Blend everything until a creamy sauce is obtained. Plating slightly heat the liver sauce and decorate the dish by making circles. take the mango sauce and put in several places on the plate. lay the marinated shrimp tails on top. to finish with wild field herbs, to give a fresh and crunchy tone.
Lucarosati
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MartinGöschel
“
MartinGöschel Martin enjoys as his style of cuisine implies, being out and about in nature. While doing so, he always seeks inspirations for new dishes. Having built up a reputation for healthy, refined cuisine that respites local produce, he developed a particular style of cuisine based on transforming specifies from regional producers and suppliers Tito haute cuisine creations. GaultMillau crowned hm “Rising Chef of the Year” in 2002, and his cuisine was awarded with his first Michelin star in 2013 at the hotel Pardis in Ftan. Executive Chef Martin Göschel supervises The alpina Gstaad’s 4 restaurants, Some (1 Star Michelin, 18 points Gault Millau; Menu (1 Star Michelinm 16 points Gault Millau; Swiss Stübli and Alpina Lounge & Bar, which draw upon the worlds’s classic cuisines.
Stuffed Calamarata, fried Langoustines and spicy Peanut Sauce
Saddle of Veal with dried Tomato Crust Herb Couscous, Spring Vegetables Truffle Hollandaise
Champagne Sour Cream Mousse Lemon Financier and White Peach
Thealpinagstaad
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Derrick Walles
“
DerrickWalles Chef De Cuisine at Soneva Fushi, who hails from Sri Lanka, began his culinary career when he completed the Hilton Colombo Kitchen Apprentice Programme, where he got his first job after his internship ended. He then went on to work at Huvafen Fushi and Finolhu, during which he was promoted up the ranks from Commis III to Junior Sous Chef. He then went on to be LUX* South Ari Atoll’s Sous Chef, where he managed a kitchen team and was responsible for the creating of new menus and was in charge of Beach Rouge, a Mediterranean restaurant. Before joining Soneva he was the Sous Chef at Velaa Private Island, where he oversaw the main kitchen and took over the responsibilities of the Senior Chef De Cuisine and the Executive Sous Chef in their absence. Throughout his career, he has competed in culinary competitions and come away with a number of medals. In 2018 he won two silver medals for individual challenges at the Food Hospitality Asia Culinary Challenge in Singapore. At Hotel Asia he won a gold medal, a silver and two bronze medals in 2015, two silver and two bronze medals in 2014, and two gold medals in 2013. In 2011 he won two gold medals in a Culinary Challenge organised by the Chefs Guild of Sri Lanka.
Tuna and Salmon Roll
Herb Crusted Loin of Lamb on Pepper PurĂŠe, Aubergine Roulade, Feta and Garlic Pulp with Thyme Jus
Herb Crusted Loin of Lamb on Pepper PurĂŠe, Aubergine Roulade, Feta and Garlic Pulp with Thyme Jus
Sonevafushi
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“
Peter Tempelhoff
PeterTempelhoff renowned South African Chef Peter Tempelhoffis the Culinary Director at Cape Town's Ellerman House and mentor to Executive Chef Grant Daniels and his talented team. Tempelhoff has over 20 years of experience in Michelinstarred Relais & Châteaux restaurants across the culinary capitals of the world, including Eleven Madison Park in New York City (3*), Le Pré Catelan in Paris (3*) and Arzak in San Sebastián (3*). As the owner of FYN, his hugely successful urban fine dining eatery, Tempelhoff has his finger firmly on the pulse of Cape Town's dynamic local food scene and brings a constant source of inspiration and wealth of expertise to the kitchen. Tempelhoff has meticulously crafted a new menu at Ellerman House and is working on an exclusive dining experience, launching soon in the Wine Gallery. With new dishes such as 'Karoo lamb with sweetbreads, Parmesan pap, spekboom and pickled honey, gremolata and jus gras', guests at this luxury boutique hotel in Cape Town can expect a re-imagined culinary vision that continues to celebrate the very best of South Africa, while subtly infused with flavors from abroad. Tempelhoff is a celebrated member of Relais & Châteaux's World Culinary Council, a collection of 19 gourmands selected from over 560 Relais & Châteaux properties across the globe who set benchmarks in the industry for others to follow. Champions of outstanding savoir faire, Relais & Châteaux properties are renowned for their refined hospitality and inventive cuisine. Strong local emphasis is a hallmark of Relais & Châteaux properties, which seek to promote the diversity of the world's cuisine and hospitality traditions as well as protect the planet's unique ingredients.
Mutton Jaw, Sago & Seaweed
M(on Jaw Mutton jaw INGREDIENTS 1 whole sheep head- skinned and split 2 Heads of garlic, sliced 1 Bunch rosemary 2 tablespoons of coriander seeds kosher salt PREPARATION Remove the brains and wash the head well. Bring to a boil in a pot of heavily salted (5-8%) water, simmer for 35 minutes. Remove from the pot and place on oven tray. Rub with garlic, rosemary and coriander seeds and cover with foil. Slow roast for 4 hours at 160C. Pick the meat from the jaw, tongue and cheek and combine with lamb jus, chopped rosemary and hold warm. Sago 100g sago pearls 500g kombu dashi PREPARATION Bring kombu dashi to boil and add sago, boil for 12 minutes and refresh in cold dashi, strain and reserve with a little of the dashi to avoid sticking. Crispy Seaweed 10g Dry wakame seaweed PREPARATION Soak seaweed for 10 minutes, drain and dry well in a tea towel. Fry in hot oil until crispy. *NB* place a lid over the fryer as the seaweed goes in as it spits like a llama. Reserve in an airtight container until needed. ASSEMBLY Place the meat on the jaw bone plate, top with sago and garnish with seaweed and broken parsley leaves. Serve at once
Duck, Hibiscus, Endive & Truffle
Du) Endive 2 Endives, split lengthwise 15ml Extra virgin olive oil 40ml orange juice 15g butter Rosemary sprig Kosher Salt PREPARATION Fry the endives in the olive oil allowing for a little colour on the face, deglaze the pan with the orange juice and continue to cook the endive on medium heat until the juice has reduced. If the endive is still form to the touch and the juice had reduced to a syrup, add a tablespoon of water and continue to cook for a few more minutes. Monte with the butter and glaze the endive with the orange syrup- serve at once. Hibiscus flowers 40g Dried hibiscus flowers 30g Sugar 100ml Port 20g Butter PREPARATION Soak the hibiscus in water for 10 minutes, remove from the water strain and squeeze out and place in a small saucepan with port and sugar. Cook slowly until reduced to a syrup, monte with butter and add a pinch of salt.
Celeriac cream 200g diced celeriac, peeled 30g butter 30g cream 100ml of double cream, scalded Place celeriac, butter and 30g cream into a vac pac bag, seal and simmer for an hour in water. Blend till smooth with the cream. Hazelnut & Hibiscus Crumble 100g toasted hazelnuts 2 tablespoons chopped hibiscus leaves 20ml Maple syrup Kosher Salt PREPARATION Chop hazelnuts and combine with the rest of the ingredients. Use immediately. Truffle Sauce 100g Duck Jus Chopped Truffle ASSEMBLY Pat the duck breast dry and place in a hot pan skin side down for 2 minutes, turn the breast and sear meat for 30 seconds. Return onto the skin side and place pan in oven for 3-4 minutes depending on the size. Rest the breast for 2 minutes while plating. Slice lengthwise in half and a little off each side so the duck sits face up. Place the endive next to the duck and top with nut crumble. Place the hibiscus on the opposite side of the duck and garnish with celeriac cream, fresh truffle slices and the truffle sauce.
VELOUTÉ
Beer, Crisps & Pretzels
Crisps & Pretzels Potato Crisp Custard INGREDIENTS 125ml whole milk 125ml whipping cream 1 2-inch piece vanilla bean, split 3 large egg yolks 45g sugar 50g salted potato crisps PREPARATION Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil), blend the crisps into the custard with a stick blender and infuse for 10 minutes. Strain sauce into bowl. Cover and chill. Place in a cream siphon and charge with 1 NO2 bomb, return to fridge until completely cold. Pretzel Powder 100g Best quality pretzels 1/2 Cup Maltodexterin powder PREPARATION Place pretzels in a plastic bag and brush with a rolling pin. Mix with enough maltodextrin to form a light slightly crumbly salted pretzel powder. Beer Ice Cream (500g) 375ml Ale- Reduced to 200g 250g Double Cream 60g Trimoline 60g Procrema (ice cream stabilizer) 30g Milk Powder 15g Glycerine 1 Lemon, Juiced 5g Gelespressa PREPARATION Blend all ingredients together and churn. Place in a paco jet container and blend once frozen hard. Reserve until needed. ASSEMBLY Espuma the potato crisp custard in to the middle of a plate, place a ball of beer ice cream on top and top with the pretzel powder. Serve with a malty not too bitter craft beer.
EllermanHouse
“ Hage and htic e o cy cnes. Whesome, ganic grees and cue locly soced and lovgly preped by my team. .
“ Lakana Suakeaw
LakanaSuakeaw Chef Mam or Lakana Suakeaw is the Executive Chef at 137 Pillars House and hails from Nakornsawan Province which is half way between Bangkok and Chiang Mai. She joined 137 Pillars House in 2016 as a Junior Sous Chef. Her talents were quickly noticed and just 6 months later she was promoted to Executive Sous Chef. In 2019 she was further promoted to the position of Executive Chef. While she loves to eat Thai food, she was very inspired by western cuisine. Her passion for food and cooking came from her Grandfather who was a goldsmith by trade but also a defacto Chinese chef in his Thai community during the Chinese holidays and for weddings and other special celebrations. K. Mam’s cooking journey started in Le Meridien, Baan Taling Ngam in Koh Samui and was further honed at Six Senses in Hua Hin. She then moved to the Maldives to continue her 5 star cooking career at Gili Lankanfushi, and then Dusit Maldives before returning to Thailand and joining 137 Pillars House Chiang Mai. She is greatly influenced by European and Australian chefs who inspired her to focus on fresh, organic seasonal ingredients prepared with a Mediterranean influence.
Green Curry Broccoli VeloutĂŠ
Green Curry Broccoli Vel*é
Tuna +eak
Tuna Steak
Peach Pie
Pea! Pie
OSTERIAPERILLA
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Marcello Corrado
MarcelloCorrado was born in Naples in 1979, and soon after joining our restaurant, he made his mark. Under his leadership, in November 2017, PerillĂ gained its first prestigious Michelin Star. His creative and well-researched food takes guests on a gastronomic journey that focuses on a deep respect for his ingredients and seasonal produce, where a modern approach blends with thorough knowledge of the territory. When asked: Why do you cook? his answer is: “Because it's the best job in the world!â€? Marcello is Neapolitan by birth and Roman by adoption, He attended the University (economics) until he was 25 years old.
Crudo di Scampi e Foie-Gras alla Nocciola
Crudo di Sc&pi e
Foie-Gr, a-a Nocciola For 4 guests for the hazelnuts Foie-Gras 100 gr fresh foie-gras, 100 gr duck liver terrine, 60 gr hazelnuts paste. Method Whip all the ingredients with the aid of a whisk in planetary mixer until obtained a soft cream. sift and mold into a 4,5 cm diameter ring at the height of 0,5 cm. for the raw scampi clean about 12 large scampi in order to obtain 320gr, cut them lengthwise and better slightly. divide into 4 portions and lay them in a ring so as to obtain a circle shape. Break down in the negative and once hardened, cut the center with the help of a 4,5cm ring cutter. PLATING place the scampi outside the ring in the center of the plate, insert the foie-gras in the centre of the ring, season with salt, pepper, extra virgin olive oil, finger lime and toasted salted hazelnuts.
An%ra in doppia c"ura for 4 guests FOR THE DUCK LEGS 3 duck legs, duck fat, aroma3c herbs ( rosemary, sage, 3me, laurel, juniper berries), salt and pepper. METHOD Marinate the ducks legs for about 1 hour with salt, pepper and herbs, remove the excess salt, vacuum seal with the duck fat. Cooking 70°c for 12 hours, s3ll hot, sprinkle them and season them, adjus3ng them with salt if necessary, cool in a container with hight edges, with a weight on top so as to favor a more regolar shape. DUCK BREAST METHOD Carefully pluck and clean the duck breast, season with salt and pepper, roast it in a non-s3ck pan in order to obtain crispy skin, allow to rest 10 minutes before cuIng. BURNT MISO 200 gr white Miso, 80 gr burr noiseKe, 50 ml sake, 10 ml rise vinegar METHOD Mix all the ingredients with the ari-blende un3l wellemulsified cream is obtained. Leave to rest in the fridge for 1 night. Insert in a pastry bag. VEGETABLES Pack choi, (blanched and roasted), seasoned with salt and Sichuan pepper. Daikon, fresh cut into strips. PLATING Put the roasted duck breast in the center of the plate, lay the sliced fresh daikon on top, the pak choi on the sides. Place the legs on the side of the breast. Pour the hot miso sauce at the end.
Anatra in doppia Cottura, Miso, Bruciato e Cavolo Cinese
for 6 guests
Semifre.o a-o Nocciola
for the semifreddo: 170gr heavy cream, 70gr white eggs, 92gr white sugar, 95gr hazelnuts paste, 27gr yolks, 1 egg, 1,5 sheets of gelatine method put the sugar, hazelnuts paste, yolks, egg in a water bath; bring everything to 85° degrees then add the gelatine and the beaten egg white. brina the mixture to 20° degrees and add the whipped cream. Put the mixture in a cylindrical mold. break down in negative. for the coffee sphere: 50gr coffee (no sugar), 1/2 sheet of gelatine method soak the gelatine and then dissolve in coffee. insert the liquid in a silicon mold that allows you to obtain small sphere of coffee. break down in negative. for the “CREMOSO” licorice 75gr white chocolate, 170gr heavy cream, 170gr yogurt, licorice (add how you like), 4gr sheets gelatine, hazelnuts method bring the cream to 85°degrees; add the yougurt, licorice, white chocolate and gelatine. break down positive. insert in a piping bag with a small nozzle. Plating With the licorice piping bag , spread a straight and thin line. place the semifreddo next the strips , diluite it in a room temperature for at least 5 minutes. lay some hazelnuts on top of the semifreddo as a garnish. before serving, place the frozen coffee sphere on the licorice.
Semifreddo alla Nocciola, CafĂŠ e Liquirizia
OSTERIAPERILLA
“ Suay, gtromy and n sounngs combe pfely to cree a e and unique expience the wld.
“ Angel Leon
Ángel León is a sailor who found the way of living, working and doing what he loves (cooking the sea) on his fishing trips with his father. Aponiente started 11 years ago in a small street, downtown el Puerto de Santa María in a place of no more than 200 sq. meters, where the seed was planted. It was unthinkable at that time that four people with no more pretensions than to make Angel’s ideas happen, nowadays has become a team of 60 souls trying to discover that blue giant from which we consume only the 20% of the resources. Today after three years of his move to the Tide Mill, Aponiente feels more connected than ever to the sea, not only because every day the tide comes bringing all its freshness and peace but because the incessant and passionate commitment to the sea is more alive than ever. Angel has always been in love with this historical place and did not understand how come in the middle of a Natural Park the people had been able to let such a disaster happen, until they finally transformed the Tide Mill into a different and splendid space, faithful to the marine philosophy of the enclave, fighting for recovering the salt pans, marshes and estuaries that once surrounded the place. Aponiente offers a cuisine based in the reinterpretation of the 21st century marine cuisine. Sustainability and the research for a different marine cuisine forged the path of the current restaurant thanks to important discoveries as plankton, introduced as a Novel food for gastronomy, or the marine charcuterie, using species usually discarded by the fishing trade. Sustainability, gastronomy and natural surroundings combine perfectly to create a different and unique experience in the world. Ángel and his crew never cease to research daily for new projects where Cadiz tradition merges innovation and new marine ingredients. The R & D search for new ingredients and new techniques to surprise our clients is a continuous process due to the Chef’s restless mind and his crew. In essence, Aponiente maintains an eternal eagerness to discover above all, ingredients from the sea that can only be found in the Tide Mill, a place that is worth coming for the enclave, flavours, ingredients, the room, the crew and unique wines in the world, since this set of factors cannot be found elsewhere. The sea is also shared through other artistic initiatives such as art exhibitions, which continue to have the sea as a leitmotiv, thus wagging on the dissemination of Cádiz culture in all its dimensions.
Cuttlefish & Chips
CUTTLEFISH&CHIPS ORIGIN
TYPE
SEASON
STEW ALLERGIES (YES)
cephalopo ds
pepper
MAIN DISH
JAN/FEB/MAR/APR/MAY/JUN/JU L/AUG/SEPT/OCT/NOV/DEC
crustaceans
sulphites
fish
celery
For 10 l of fish fumet
b Poaching vegetables
100 g
garlic
100 g
onion
80 g
white celery
20 g
extra virgin olive oil
cAdd wine 100 g
Barbazul white wine
b Poach the vegetables (20 minutes) Using a dash of extra virgin olive oil, let it poach (without browning it) Extra c Add wine (3 minutes) Add the wine once the vegetables are cooked and let it reduce d Add rough fish (5 minutes) Rinse the rough fish in cold water e Add water (40 minutes) Add the water and simmer without bringing it to boil Set aside and strain
dAdd the rough fish 5 kg
rough fish (fishbones)
Gross: 9,38 kg
e Add water 11 l
water
For 5 l of coñeta (shore crab) stock
b Brown the vegetables 300 g
leek
50 g
onion
35 g
garlic
cAdd wine 200 g
white celery
60 g
oloroso wine
d Add the coñeta 2,5 kg
Coñeta/shore crab
b Brown the vegetables (20 minutos) Cut the vegetables in juliana strips and let it brown with a dash of olive oil over a low heat c Add wine (5 minutes) Once browned, add the oloroso wine and reduce it until drain d Add coñeta (5 minutes) Once the wine is reduced, add the coñeta and stir e Add the fumet (25 minutes) Add the cold fumet and cook the coñetas over a low heat without bringing it to boil f Infuse the coñeta (10 minutes) Drain the coñetas and crush, infuse it on the stock along with the parsley After infusion, strain and set aside
e Add the fumet
6 l fish fumet
f Infuse the coñeta 1 bunch
parsley
For 1.5 kg of stuffed ravioli
b Chop the pepper and the onion 500 g 75 g
onion green pepper
b Chop the pepper and the onion Chop the pepper and the onion on brunoise and poach Add the wine and reduce to drain c Add the tomato Add the tomato sauce and caramelize it all Cook the squid Dip with the coñeta stock and reduce to give the required texture
CUTTLEFISH&CHIPS TYPE
ORIGIN
SEASON JAN/FEB/MAR/APR/MAY/JUN/JU L/AUG/SEPT/OCT/NOV/DEC
STEW
cephalopo ds
ALLERGIES (YES)
M AIN DISH
pepper
crustaceans
sulphites
fish
celery
Crush Crush it all, broth through a sieve and add 2 sheets of gelatine/liter Place it into small semi-sphere moulds, freeze and set aside
c Add the tomato 350 g squid 100 g
tomato sauce 100 g Fino Rama wine 1 kg coĂąeta stock
Also 4 sheets
of gelatine
For 1 portion of cuttlefish ravioli
b clean the cuttlefish Clean the 3 cuttlefishes entirely (head, inner parts, mantle...) With the body, square it and place it on top of one another, building up a slab It's important they are correctly placed to bind them well when frozen Once the slab is built, freeze Sashimi Cut finely the freezed squid Place it on a waxed paper and paint the squid slides with oil
b clean the cuttlefish 10 g
cleaned cuttlefish
Also 30 g stuffed ravioli
Prepare the ravioli Place on each squid slide a frozen stuffed tablet Wrap with the squid without protuding stuff and keep it frozen until serving
For 500 g of chips stew with cuttlefish
b Poach 150 g 70 g
onion red pepper 70 g
green pepper 40 g
garlic 15 g 140 g 70 g
tomato sauce squid extra virgin olive oil
c Reduce 50 g
Fino coquiniero wine
50 g
Oloroso wine
d Add the stock 100 g
Potato
b Poach Poach the garlic with the olive oil on a pot until it develops its aroma Add the onion and the peppers Add the tomato sauce Let it cook and stick the squid c Reduce Add the oloroso wine and let it reduce to drain Add the fino wine and let it reduce to drain too d Add the stock Add the coĂąeta stock and the crushed potatoes
CUTTLEFISH&CHIPS TYPE
ORIGIN
SEASON JAN/FEB/MAR/APR/MAY/JUN/JU L/AUG/SEPT/OCT/NOV/DEC
STEW ALLERGIES (YES)
pepper
crustaceans
sulphites
fish
celery
coñeta stock
2l
cephalopo ds
MAIN DISH
Also 5 g
saffron
3 g
salt
For 2 g (1 portion) of candied potato roller
2 g 25 g
Fábula potato
Wash the potatoes Place it on a nonstop mandolin slicer It cuts the potato on a single slide
mild olive oil
Moulding Roll the slide and build up a cylinder of 8cm lenght Secure with a toothpick
For 1 portion of cuttlefish & chips
1 portion cuttlefish ravioli 50 g Potato stew with cuttlefish 1 portion cylinder of candied potato 1 g
mint
Candy Candy up to 60 degrees Celsius 8-15 min Drain with paper and set aside on a separate waxed paper Portioning Cut each cylinder on 3 or 4 slides of 2 cm wide
e n i d r a S
Allergens: fish, jalape単o pepper
For a 1,5 kgs foam base jalape単o 1. Blend a.
400grs Green bell pepper
b. 650grs sunflower oil c.
50grs rice vinegar
d. 30grs garlic e. 40grs salt f.
1,5 grs xanthan gum
2. Blends all ingredients until homogenize cream. 3. Sift the cream. For a 500grs of jalape単o foam 1. Blend a.
350gr foam base jalape単o
b. 50gr sea lettuce c.
50grs water
d. 1,8 gelatine sheet e. 4grs albumin f.
8 gr green chili thai
2. Blend all ingredients with thermomix except gelatin and albumin. Once the cream gets thin, heat to 40ºC and dissolve the gelatin previously hydrated. Let it cool and add albumin, strain and place it on the siphon. For a 400 gr rice vinegar osmosis 1. Mix a.
100gr water
b. 100 gr vinegar rice c.
90 gr sugar
d.
10 gr salt
Turbine all ingredients. For a 100 gr of cucumber osmosis •
150 gr rice vinegar osmosis
•
100 grs English cucumber
Cut the cucumber in small dices trying to leave the seeds away. Osmosis the cucumber with the rice vinegar osmosis. Strain and keep. For 1 unit of red mullet, cucumber and jalapeño •
20grs jalapeño foam
•
35gr red mullet (fillet). Salt the fillets for 1 minute
•
20gr cucumber osmosis
Red Mullet, Cucumber and JalapeĂąo
Starters Allergens: fish & sulphites Ingredients for 1 Litre sardine oil: 1.
Descale sardines a. 10 Sardines b. 20ml Smoked oil o Descale sardines. Cut the fillet and pour the oil o to be coated. 2. Fry a. 1 L sunflower oil b. Heat the oil and fry sardines till toasted 3. Strain the sardines and add smoked oil from the mix 4. Cool the oil and keep. Repeat every 2-3 days For 50 units of maltodextrin cookies 1.
Mix a. b. c. d. e.
50 grs maltodextrin 100 grs sunflower oil 20grs salt 20grs smoked salt Mix all ingredients till a uniform dough
f. Shape the dough over a silpat, knead and press. g. Bake 17 minutes to 130ÂşC For a litre of pineapple oil 2.
1L sunflower oil a. Dried pineapples b. Burn the pineapples with the blowtorch till smoke. c. Once the pineapples are burned, mix with oil and cover quickly to infusionate. Repeat weekly For a litre of saltine sardine d. 1 Litre water e. 500 grs with wine vinegar f. 20 grs. Salt For 400 grs of aubergine g. h. i.
400 grs aubergine 40grs sherry vinegar 3 grs salt i. Bake the aubergines and leave them sweat under wrapping film ii. Finely chopped and dry. Dress with sherry vinegar and salt. Put them in a pastry bag and keep.
For 1 unit of sardine
• • • • • •
1 unit maltodextrin cookie 1gr pineapple oil 0,3 unit sardine (filet) 0,02 saltine sardine 0,3 fleur de salt 8grs aubergine dressing
Clean the sardines (5 minutes) •
Descale the fillets, bleed the sardines in ice water
•
Marinate the sardine (9 minutes), place the sardines into the vinegar, water and salt. Dry in paper.
•
Cut the sardine fillet 2,5cm X 4,5cm. Keep in soft olive oil until the service.
•
Over the cookie place some aubergine, burn a little bit the sardine fillet, brush some pineapple oil and salt. Place a sardine over the cookie.
APONIENTE
“
I’d like guests to feel the soul of the culinary team for every dish they put forward, deliver ing only their best. This wil leave a lasting memory in the minds of guests
“
Mandy Goh
MandyGoh Mandy Goh who hails from the island of Penang has not only won many hearts with her talents but bagged many prestigious culinary awards under her belt. She joins The St. Regis Langkawi from her prior roles as the Chef de-cuisine of Shanghai’s Fifty 8° Grill Restaurant by Michelin-starred Chef Richard Ekkebus, The Manor at The St. Regis Macao and Michelin-starred Restaurant Guy Savoy. Young, talented and passionate, this petite lass was just 21 when she competed in the all-female Malaysia National team for the Bocuse D’or Asia and took home the gold - a first time for an all-female team to win this highly competitive culinary competition. In her new capacity, Chef Mandy will oversee the operations of brasserie L’Orangerie, over-water restaurant Kayuputi, and the Gourmand Deli, amongst others at The St. Regis Langkawi. She will showcase her creativity to design innovative new menus for each restaurant with a priority to tell stories behind the creations and efforts by the team, paying close attention to food presentation and highest quality of ingredients.
White Asparagus King Salmon
8 stalks 2litre 20g 20ml SESAME SOY COD FISH This dish carries the oriental flavors to it, with the combination of the richness of cod fish paired with the umami taste coming from the soy sauce accompanied by smoky charred vegetable and lastly finished with the roasted tea that bring all of the elements of the dish together. Serves 4 Equipment & Tools needed
Pot Pan Cast iron grill pan DimSum basket Dehydrator machine Soy Glazed Black Cod Ingredients 160g per serving 120g Strainer Thermometer Tongs Brush Mixing bowl Tasting spoon (the most important) Ice Cubes Kitchen towel Paring knife
1) Heat up pan and add in olive oil till pan comes to a smoke. 2) Add in shiitake mushroom and keep stirring till dry (once mushroom absorbs heat, there will be liquid released) 3) Once mushroom is caramelized, deglaze with shao hsing wine followed by the seasoning with soy sauce and salt. Set mushrooms aside. 4) Blanch napa cabbage in boiling water for 3 minutes and let dry on kitchen towel by layer. 5) Trim cabbage into 8cm by 8cm square and assemble on flat surface. 6) Divide the cabbage into 3 sections from top to bottom, spoon a portion of filling and place the filling on the bottom section of the cabbage slice leaving space on the left and right. 7) Once done, using both hands roll the bottom section towards middle section of the cabbage fold both left and right ends towards middle and then continuously roll to the top section of the cabbage. 8)Make sure to place the open ended side facing downwards to the surface of parchment paper for cooking. 9)Place rolls in steamer for 5 minutes ( The same DimSum basket from cod fish can be used) Jalan Pantai Beringin, 07000 Langkawi, Malaysia
Measurement scale
THE ST. REGIS LANGKAWI IS OWNED BY INTEGRATED NAUTICAL RESORT SDN BHD (COMPANY REG NO: 989392K)
Cabbage Roll
Roasted Rice infused with Oolong Tea
500g 100ml 40ml 80ml 12 leaves
40g Risotto 80g Water
Black Cod Loin Infused Soy Sauce
1) Soak risotto for 8 hours and drain it. 2) Toss the risotto on low heat in pan and make sure to keep stirring until consistent light brown color, this will take about 40 minutes. 3)Mix the roasted rice with oolong tea leaf and bring to boil with hot water for 2 minutes and let infuse for another 3 minutes before straining.
Infused Soy Sauce Ingredients
Cabbage Chips
20g Ginger 40g Spring Onion 30g Garlic 200ml Soy Sauce 100ml Shao Hsing Wine
8 leaves 2 litres 20g 50ml
Napa Cabbage
1) Combine all ingredients of soy sauce into pot place over low fire and infuse for 1 hour. 2) Brush the infused soy sauce onto cod fish surface and marinate for 5 minutes. 3) Place fish in DimSum basket and steam for 10-15minutes depending on the thickness of fish. To distinct when the cod fish is properly cooked, do the knife test if knife comes out clean the cod fish is ready. 4) Brush infused soy sauce on surface on cod fish and set aside for final plating step.
1) Combine water & sea salt into pot and bring it to a boil. 2) Add in baby leek and boil for 3 minutes. While waiting, prepare ice water, once done remove from heat and cool down in ice water. 3) Drain baby leeks, let dry on kitchen towel then proceed to marinating with sesame oil. 4) Place on cast iron pan and grill until slightly charred mark appears. Once visible, the baby leeks are ready. Garlic & Ginger Crisps 120g Ginger thinly sliced 40g Garlic thinly sliced 2litre Water 20g Sea Salt 1litre Canola Oil 1) Combine water, sea salt & canola oil into pot and bring it to a boil. 2) Add in garlic and ginger separately to boil for 1 minute. Once done strain and dry on kitchen towel, allow to set aside. 3) Next, prepare hot oil in a pot and heat till about 1800c. 4) Add in garlic and ginger slices separately, keep stirring until turn to consistent light brown color. 5) Strain from oil and once again place on fresh kitchen towel to soak any excessive oil. Jalan Pantai Beringin, 07000 Langkawi, Malaysia
10g Oolong Tea Leaf 150g Hot Water Fresh Shiitake Mushroom (thinly sliced) Olive Oil Soy Sauce Shao Hsing Wine
Baby Leek Water Sea Salt Sesame Oil
Nava Cabbage Water Sea Salt Canola Oil 1) Combine water and sea salt into pot and bring it to a boil. 2) Add in nava cabbage and boil for 3 minutes. Once boiled, strain and dry individually on kitchen 3) Use pering knife and remove the hard stem and brush with olive oil. 4) Let dry in dehydrator machine at 800c for 8 hours. Grilled Baby Leek towel.
THE ST. REGIS LANGKAWI IS OWNED BY INTEGRATED NAUTICAL RESORT SDN BHD (COMPANY REG NO: 989392K)
Garnish Chive sticks Micro coriander cress Garlic flower To Assemble 1) Place 3 cabbage rolls diagonally forming a straight line from 12 to 6 o’clock direction in the center of the plate and followed with cod fish placed on both sides. 2) Cut baby leek into small chunks mix into garlic and ginger crisps, chive sticks, micro coriander cress, form into small bundle. Gently assemble on top of cabbage roll. 3) Cabbage chips to lay on the side of cod fish and lastly garnish with garlic flower on top. 4) Finally, slowly pour in roasted rice oolong tea as gravy to go with dish. Chef Mandy's Cooking Tips *The same pot of water may be used for blanching the cabbage chips, baby leek and garlic and ginger chips
Sesame Soy Black Cod
Valrhona 85% Chocolate.
VALRHONA 85% CHOCOLATE A bold and unique dish whereby there is a combination of olive oil and sea salt used to compliment and natures the bitterness of the dark chocolate. Serves 4 Equipment & Tools needed
Pot Whisk Measurement Scale Baking Oven Mixer Mixing Bowl Chocolate Ganache 100g 100g 10g Spatula Square Non Stick Mould Sieve Silpad Mat Tasting spoon (the most important) Ruler
32g 32g 40g 5g 3g 1g butter and place in chiller to set. Egg yolk Sugar Butter Flour Cocoa Powder Baking Powder Salt 1) Beat egg yolk and sugar till ribbon stage is formed or pale color. 2) Add in butter separately by 4 sections and continue to beat until fluffy. 3) Sieve flour, cocoa powder, baking powder into mixture and gently fold into egg yolk mixture. 4) Next, pour mixture into nonstick mould. 5) Bake in preheat oven at 1600c for 20mins. Once done, allow to cool down 30 minutes before removing from mould. Cinnamon Coffee Sauce
85% dark chocolate bar Cream Butter 1) In the pot heat up cream till temperature of 800c, once at desired temperature remove from heat and add in dark chocolate and keep stirring till chocolate is fully melted. 2) Combine mixture with Chocolate Sable Breton 16g Cocoa Tuile 60g Icing Sugar 5g Cocoa Powder 12ml Water 17g Unsalted Butter 11g Cake Flour 1) Bring in all ingredients in bowl and mix well. This mixture needs to form into a liquid dough texture. 2) Let the dough rest for 60 minutes before evenly spreading onto silpad mat. 3) Then, bake in preheat oven at 1600c for 2 minutes. 4) Once read, let set aside to cool down for 10 minutes and break into small pieces. Garnish Extra Virgin Olive Oil Smoke Sea Salt Flakes To Assemble 1) Portion chocolate Breton
60g Cream 5g Coffee Bean Powder 22g Brown Sugar 22g Honey 1g Cinnamon powder 1) Caramelize brown sugar in a pot on low heat, add in cream and dilute into liquid. 2) Once in liquid form, pour in coffee bean powder, honey and cinnamon powder. Stir until all ingredients combined then remove from heat into 6cm by 2cm pieces place in the middle of the plate, quenelle the ganache on top. 2) Vertically insert cocoa tuile pieces, sprinkle with sea salt flakes and gently pour in olive oil on one side of the plate. 3) Finish up plating the dish by pouring cinnamon coffee sauce on the other side of the plate. Chef Mandy's Plating Tips Quenelle is a technique that is done using a spoon that is warm and slightly damp, make sure that the surface of item is smooth and then placed the spoon with back of spoon towards you gently roll outwards and rotate back the spoon whereby now the front of the spoon is facing you. The shape desired is somewhat oval shaped cylinder.
ST.REGISLANGKAWI
R “The legacyI would like
to leave the next generation is to teach them the basics of classical culinary cuisine giving them the foundation to express their cooking style in the future. I believe ‘there are no boundary ‘s in cuisine “ it’s up to you to set the limits’. Raymond Wong
RaymondWong I grew up in a food background with my father owning his own Cantonese restaurants in Edinburgh Scotland. I started off as a kitchen porter to make pocket money when I was 15 years old during weekends. A few years after school I also had the opportunity to work as a barman and a waiter of which I hated and I was bad at it. I fell into this career if being a chef by accident. I dropped out of a graphic design college in Aberdeen and I went back home to Edinburgh to figure out what I was going to do with my life as most youngsters would. My mother suggested I try a culinary course at a local college, long story short i found my passion for cooking and my new journey began. The art of cooking came naturally to me and I was exposed to Malaysian, Hong Kong, British and French cuisines which gave me the amazing capabilities to create such unique dishes we see today in Seafire.! Just to name a few of my best moments, I was nominated best manager of the quarter in 2017, I won ‘The Best Meat specialty Chef’ for the Middle East Pro Chef Awards. My team and I created one of the top 50 best dishes in Dubai Time Out Magazine 2017 and everyone must try the famous ‘savour donuts’ when they visit Seafire. Lastly, a proud moment I cherish is helping a team of culinary students in winning the culinary academy cook off competition.
Alaskan Crab Fritters
Al,kan Cr/ Fritters Ingredients
1/4 teaspoon hot sauce
10 servings
1/2 teaspoon Kosher salt
2kg crabmeat, shredded
2 pinch Coriander
1kg dry breadcrumbs
2 pinch Jalapeno chopped
2 teaspoons chopped fresh chive
1/4 teaspoon coarse ground black
salt and pepper to taste 2 egg 2 Tea spoon of old bay spice
pepper Marinate the vegetable with salt pepper and olive oil. Chop into nice steaks ready for
300g mayonnaises
grilling.
1/2 teaspoon Dijon mustard
On the grill cook and make sure
1 dash hot pepper sauce Add all ingredients to list Directions Mix together crabmeat, breadcrumbs, chive, salt and pepper. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet. Broil for 10 to 15 minutes, until lightly brown. Corn Succotash 2 tablespoons olive oil 4 corn on the cobb 1 red bell pepper, chopped
the veg is nicely charred and cooked. Place them in the blast chiller. Once cooled dice the peppers and zucchini then remove the corn from the Cobb. Add in the rest of the ingredients mix well and season with citrus dressing and salt pepper Smoked Paprika Mayonnaise INGREDIENTS 1-teaspoon hot Spanish smoked paprika 300g Mayonnaise ½ tablespoon of Crushed garlic Salt pepper DIRECTIONS Whisk everything together in a
1 green bell pepper, chopped
small bowl.Â
1 yellow bell pepper, chopped
Serve with fish and chips.
1 of each zucchini green and yellow
Slow Cooked Lamb Shank Minted Peas & Bacon
Ingredients Serves: 4 4-6 tablespoons olive oil 1.6kg or 4 lamb shanks, trimmed 5 tablespoons flour 1 leek, halved and cut into 1/2" pieces 2 stalks celery, roughly chopped 2 carrots, roughly chopped 2 medium onions, chopped 12 garlic cloves, unpeeled 1 bay leaf 1 sprig of thyme 1 sprig of rosemary 1 tsp whole black peppercorns 350ml (12 fl oz) red wine 600ml (1 pint) chicken stock
Al,kan Cr/ Fritters Season to taste with sea salt and place the lamb shanks on top of the vegetables. Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce. Pea mint and bacon garnish Ingredients 3 thick bacon strips, cut crosswise into 1/4-inch wide strips 100g coarsely chopped shallots 400g shelled fresh English peas (from 2 pounds unshelled English pea pods)
Sea salt
Salt and freshly ground black pepper
Method Pre-heat oven to 150 degrees C (gas mark 2).
2 tablespoons coarsely chopped fresh mint leaves
Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
1.In a large sauté pan, sauté the bacon strips over medium-high heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon strips to a plate lined with paper towels. 2.Pour off all but 2 tablespoons of the pan drippings (there should be just enough to coat the bottom of the pan). Add the shallots to the pan drippings in the pan and sauté over medium heat until they soften, about 2 minutes. Add the peas and sauté until they are tender and bright green, about 7 minutes. Add the bacon and toss to coat. Season the peas to taste with salt and pepper.
3.Toss the peas with the mint and serve.
Pea Mint puree 2 cups/600 ml water 10 1/4 ounces/300 g garden peas (fresh or frozen, see note) Pinch salt 1/4 cup fresh mint leaves Salt and pepper Optional: 1 tablespoon butter Optional: fresh mint leaves (chopped) How to Make It Place the water into a large pan and bring to a boil. Add the peas, salt, and mint and bring to a boil. Reduce heat and simmer until the peas are tender, about 5 minutes. Drain the peas and using an immersion blender, quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or simply mash the peas with a fork. Taste for seasoning and add salt and pepper to taste. You can use the peas in rough purée form but if you want a very fine, smooth purée, push the mixture through a fine sieve. Stir in the optional butter and chopped mint leaves until all the butter has melted and is incorporated into the purée. Serve minted pea purée warm alongside your favorite meat or fish dish. Note: The pea purée will freeze well but use within one month.
Creme Brûlée Crème Brulee mixture 2 cups heavy or light cream, or half-and-half 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract ⅛ teaspoon salt 5 egg yolks ½ cup sugar, more for topping Donuts Ingredients Donuts 1 1/2 cups (214g) allpurpose flour 3/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/8 tsp nutmeg 10 Tbsp (140g) unsalted butter, softened 1/2 cup (110g) granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup (120ml) buttermilk Coating 6 Tbsp (82g) granulated sugar 1 tsp ground cinnamon PREPARATION for Crème Brurlee Heat oven to 325 degrees. In a saucepan, combine
cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.) In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours. Instructions for mini doughnuts Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg for
20 seconds, set aside.In the bowl of an electric stand mixer whip together butter and sugar until slightly pale and fluffy. Mix in eggs one at a time then blend in vanilla. Add half the flour mixture and mix just until combined then mix in 1/2 of the buttermilk and mix just until combined, repeat process with flour and buttermilk once more. Scrape down sides and bottom of bowl and fold batter several times to ensure its evenly combined. Pour batter into a large piping bag fitted with a medium round tip. Pipe into greased mini doughnut pans, filling pans about 2/3 full. Bake until toothpick inserted into donuts comes out clean, about 7 - 9 minutes (clean out pan/s and repeat with remaining batter). While donuts are baking whisk together sugar and cinnamon for coating. While donuts are still hot, roll in cinnamon sugar mixture (be sure to roll while hot or the coating won't stick, also if needed you can spray donuts lightly with vegetable oil spray and that helps it stick even better). Once cool store in an airtight container at room temperature.
Creme BrĂťlĂŠe Wild Berrie & Mini Cinnamon Dougnuts
Atlantis
“
“It is also very inspir ing to be able to work with such an international kitchen team who constantly push each other to exper iment with new flavours and combinations to create a style of global cuisine that is unique to us
“ NIC VANDERBEEKEN
NicVanderbeeken Chef Nic Vanderbeeken, 38, brings over 20 years of experience to lead the team at Viceroy Bali’s Apéritif, an elegant fine dining restaurant serving Contemporary Global Cuisine in the lush valleys of Ubud. Emphasising his mastery over infusing lesser-known Indonesian flavours and ingredients with distinctive modern European cuisine, Nic presents dishes that embody the essence global cuisine, reflecting the borderless nature of today’s world. Having led the team at the luxury property’s award-winning CasCades restaurant over five years, Nic continues to elevate his one-of-a-kind creations at Apéritif. His progressive and eclectic cooking style lends itself to the restaurant’s cuisine. It melds the best of modern European techniques and cuisine with various ingredients and touches from the Old Spice islands to create dishes that appeal to the modern global diner The wealth of knowledge he has accumulated from his time in Bali and Indonesia allows him to meticulously craft distinctive degustation menus for an unrivalled culinary journey through the world of gastronomy. Prior to Apéritif and CasCades, Chef Nic worked in Ho Chi Minh City, Vietnam consulting and developing a bistronomy concept. This experience has truly connected him to the bounty of Asian produce and the unique flavours available in this part of the world. He has also spent time in the kitchens of Michelin-starred restaurants including Restaurant Berto in Waregem, Belgium; Restaurant ‘t Convent in Lo-Reninge, Belgium; and celebrity chef Wout Bru’s two Michelin-starred restaurant in France. He has also been the Chef-Owner of Bistro Biggles, a pioneering bistronomy restaurant respected by chefs and foodies for its casual concept that uses the best seasonal produce, located in Wevelgem, Belgium. An advocate for cross-cultural collaborations and open sharing with chefs from around the world, Nic has hosted and collaborated with a myriad of lauded chefs. In his years in the kitchen, he has collaborated with chefs including Antwerp’s Nick Bril, Chef of The Jane; Miami’s Brad Kilgore, a JamesBeard 2018 finalist and Chef at Alter Miami; Singapore’s Julien Royer, chef-owner of Odette; and Ghent’s Michaël Vrijmoed, Chef-Owner of two Michelin-starred Vrijmoed Restaurant. Being able to tell a story through food, using the best seasonal produce from the property’s own greenhouse, as well as in Bali and around the world, is an important aspect of Nic’s culinary thinking. He seeks to draw inspiration from his experiences, as well as those of his team, to create a memorable dining experiences that will stand the test of time.
Papua Crab Gulai
Please attribute recipes to Chef Nic Vanderbeeken, Executive Chef of Apéritif
PAPUA CRAB GULAI Serves 4 INGREDIENTS: 1 Papua crab (Mudcrab) 3L water 90g salt
-
For Gulai sauce: 50g red chili 100g shallots 50g garlic 10g ginger 10g turmeric 2g coriander seeds 3 candlenuts 1g nutmeg (grounded) 20ml vegetable oil Crab shell, separated from the Papua crab 5 kaffir lime leaves, whole 2 lemongrass sticks, smashed 3 salam leaves (Indonesian bay leaves), whole 800ml water 200g coconut milk Salt and pepper, to taste
-
For Citrus gel: -
50ml lemon juice 50ml lime juice 50ml yuzu juice 50ml calamansi juice 5ml pickled ginger juice 50ml simple syrup 0.5g agar-agar 0.5g gallant
-
1 whole kohlrabi, sliced on a mandolin at 2mm
-
1 parsley root, peeled 100ml milk 100ml cream 100ml chicken stock 1 tablespoon sour cream 4g Italian parsley, chopped 3 drops of lemon juice 7 ikura eggs (per dish) Optional: 4g Oscietra caviar (per dish) Dill sprigs, to garnish
METHOD: 1. 2.
Combine salt with water then simmer the crab in the liquid for 7-10 minutes. Clean the meat from the entire crab, and set aside the crab shell.
To make the gulai sauce: 1. 2. 3. 4. 5.
Combine the red chili, shallots, garlic, ginger, turmeric, coriander seeds, candlenuts and nutmeg in a mortar and pestle and grind until it forms a paste. Fry the spice paste together with kaffir lime leaves, lemongrass and Indonesian bay leaves in vegetable oil until fragrant, and add crab shell. Add water to spice paste mixture and simmer for one hour in order to infuse flavors. Strain spice mixture and add coconut milk on low heat. Let the mixture simmer and until the texture is creamy. Season to taste.
To make the citrus gel: 1. 2. 3.
Combine all ingredients and let it boil. Cool the mixture until the gelatin has set. Blend the gel in a blender and strain.
4. 5.
Marinate the sliced kohlrabi in the gulai sauce. Boil the parsley root in milk, cream and chicken stock until soft, roughly 10 minutes. Once soft, blend the mixture to form parsley root crème; and season to taste. Mix crab with sour cream and chopped parsley. Season to taste, and add a dash of lemon juice.
6.
ASSEMBLING: 1. 2. 3.
4.
Fold the crab mixture into the sheets of sliced kohlrabi, and fold in half (like a half-moon dumpling). Place ikura eggs and caviar on top of the dumpling. Dot the citrus gel and parsley root crème on the dumpling. Garnish with sprigs of dill and pour gulai sauce on the side.
Duck Magret
Duck Magret
Ingredients 2 duck breast O a ge/be
a ce
1 d c c 1 O a ge ce 100g ha 15g ga a ga 10g e c 20g ga c 1 c a de eed 3g a a c g ge 1 c e ga 1 c aff eaf
Lemon whey 100% whey 20% lemon 2% sugar 1 carrot 1 fennel bulb
Tasty paste
30gr Kimchi leaves 25gr baba ganoush (grilled 150gr eggplant, 20gr tahini, 2gr cumin powder, lemon juice, 8gr garlic) 13gr black carrot (trimmings) 5gr Koji 160C 20gr young miso 15gr pickled carrot whey (trimmings) 10ml grapeseed oil
Preparation; -
Blend shallot, galangal, turmeric, garlic, coriander seed, ginger and sautĂŠ. Add the duck stock (bouillon) and orange juice. Then crunch the lemongrass and add whole together with a kaffir lime leaf Infuse and reduce, 50%. Make the whey to pickle the carrot and fennel, both can be cut in thick julienne. Let them pickle for 2-5 days. Tasty paste; blend the kimchi, babaganoush, black carrot (fermented carrot for 6 weeks in vacuum bag in rice cooker), Koji, miso and carrot. Finish with the grapeseed oil to make it smooth, strain. Score the breasts on the skin, put in a warm pan with skin down, melt fat, turn and cook the breast for 4 minutes on 185C in oven, rest for 3 minutes.
Plating : -
Spread some paste on the plate in desired shape. Slice the duck breast and put skin up. The carrot and fennel stripes we place on the tasty paste. Few dots of black carrot on the paste with few sorrel leaves Sauce served on the side.
PASSIONFRUIT CREMEUX
PASSIONFRUIT CREMEUX INGREDIENTS: -
150g Passionfruit puree 100g Mango puree 90g Caster Sugar 9g Gelatin sheets 60g Egg yolks 200g Butter
METHOD: 1.
2. 3. 4.
Whisk the yolks and sugar, meanwhile heat up the purees to 75C, pour into the egg yolk mix while whisking. Return the whole mixture to the pot and cook till it reaches a semi-thick anglaise stage. Soak and bloom the gelatin sheets in ice water. Dissolve the bloomed gelatin in the mixture and blend in butter. Pass the mixture through a fine chinois and cool down. Whisk the mixture once chilled, transfer to a piping bag.
COCONUT SORBERT INGREDIENTS: -
350g coconut water 100g coconut milk 50g coconut puree 30g sugar 30g trimoline 0.6g carob bean gum 4g agar 0.5g xanthan gum
METHOD: 1. 2. 3. 4.
Make a syrup with the sugar, coconut water and trimoline. Shear in the hydrocolloids to the syrup and cool everything down. Blend in the coconut milk and puree, transfer to a pacojet container and freeze. Let age for a day before churning.
MALIBU GEL INGREDIENTS: -
40g Malibu 200g Full cream milk 80g caster sugar 8g Gelatin
METHOD: 1. 2. 3. 4. 5.
Mix Malibu and milk, bring to a boil. Add in sugar and dissolve. Shear in the gelatin and bring to a boil again. Let cool to room temperature and pass through chinois. Chill to set the mixture and blend in a Thermomix to obtain the gel.
FRENCH MERINGUE INGREDIENTS: -
200g egg whites 200g icing sugar 200g caster sugar Butter spray Desiccated Coconut
METHOD: 1. 2. 3. 4. 5.
Whisk egg whites till foamy, slowly add all the sugars, scraping the side of the bowl to make sure no sugar left undissolved. Cut acetate sheets of 1.5cm x 8cm. Spray butter spray on the acetate sheets and spread the meringue on the sprayed side evenly. Lift and place in a curved ring cutter, meringue side inwards. Dehydrate at 57C for 8H and unmold the meringue. Spray with water to make the surface sticky, sprinkle with desiccated coconut and return to dehydrator until ready to use. (Pipe spare meringues as teardrops shaped and dry the same way.)
COCONUT-MALIBU PARFAIT INGREDIENTS: -
40g Egg yolk 160g Full cream milk 80g coconut puree 20g Malibu 50g sugar 2 sheets gelatin 550g whipped cream
Viceroybali
G “
cooking is a method of expressing your feelings do what you love & love what you do let’s rock !
“
Giorgio Diana
Giorgio Diana Chef Diana whose roots lie in Cagliari Italy has harbored a passion for the culinary arts from childhood. He chose to attend culinary school in Italy and devoted himself to the field of cooking as he traveled to Germany to develop his knowledge. Chef Diana blossomed as Chef de Cuisine in multiple world-class hotels and debuted on the world’s spotlight when he joined Shane’s Restaurant, Restaurant Acetaia and Restaurant Facile which are all Michelin Star establishments. With more than 17 years of experience, a world-renowned cooking school and winner of an extensive list of awards, Chef Diana is a visionary in the field of gastronomy and looks forward to bringing his mastery to Dubai. “The exquisite science of cooking has always excited me. The Mediterranean flavours I was exposed to as a child have stuck with me to date. I also really enjoy molecular gastronomy and it gives me great delight to serve my guests with unique and revolutionary dishes.” Today, Giorgi is the proud corporate executive chef of Atico group by Fakhreldin & official chef of “The best chef “ and keeps on rocking!
Crab, Scallop & Coconut
Cr/, Sca-op & Cocon# INGREDIENTS 2 sea scallop 1 medium size crab 200 ml coconut milk Salt, olive oil, white pepper, some tarragon PREPARATION Clean, wash and dry the sea scallop Season it with olive oil, salt, pepper and pan fried Boil the crab onto salty water with ½ bay leaf, circa 7 min. Cut the crab in 2. 1/2 gone to be on the plate season it with olive oil, same sea salt and pepper ½ leave inside the water and let them reduce. With the help of hand blender mix all together till the crab is fine purer. Strain and add onto the liquid the coconut milk. Warm it by 80 degrease and mix again with the hand blender till we have a nice foam
SCHOTTISH SALMON & Bell Pepper PUREE
Sc"ish Salmon, Spring Onion wi0 Tonka Beans INGREDIENTS for 1 person 160 g Scottish salmon filet 50 g fresh artichoke (1 piece) 1 fresh spring onion 30 g celery
Add the liquid inside a pot,
Bring 2 liter water on boil with
bring by 80 degrees and with
a little salt inside
the help of the hand blender mixer till u will have a nice foam. Add 20 g of cold butter inside and mix for circa 3 min. the foam is ready FOR THE MARINATED
1 piece of tonka beans
SPRING ONION
0.4 g saffron
Preheat the oven by 75
500 ml crema 4 pieces medium size red bell pepper Rosemary, salt, pepper, tarragon, olive oil, some butter Dijon seeds mustard 3 leaves Pepper mint and some celery leaves for decoration PREPARATION FOR THE FOAM & PUREE Preheat the oven by 180 degrees and backed the bell peppers till are nice roasted (for circa 30 min.) When they are ready and still
Wash and Cut the celery in 5 mm pieces (Try to cut them all the same size so they have the same boiling time). And boil them for circa 2-3 min. cold down in an ice bat water.
degrees
With a knife clean the
Wash, dry and clean the
heart.
spring onion, place it in a
artichoke, we need only the
porcelain plate
Cut it in 2 half and each half in
Season it with olive oil, salt,
wedges of artichokes
pepper, some rosemary and
3. So we going to have 6
grate the tonka beans on top.
Roasted them in a very hot
Close the plate with the
little butter for circa 3 min till
plastic follies and add
they are very crispy but not
together with the salmon.
burnt. Season it with salt,
Before serve you need to pan fried for 1 min each side in a very hot pan to give color and the crispness.
pan with some olive oil and
pepper, mint julienne. FINAL TOUCH. I prefer to Use a white porcelain plate Cook the salmon together with the soring onion.
FOR THE SALMON
Heats the foam and the puree.
Preheat the oven by 75
Heats the celery in a pot, add
degrees
the artichoke.
hot incorporate them inside
Cut the salmon filet in 2
the crema, bring to boil, add
similar pieces and marinated
some salt, pepper, tarragon &
it in a stainless tray with some
the saffron am end.
oil, salt, pepper and some
Add a spoon of The bell
tarragon on the top of the
pepper puree on the middle
salmon. Cover with plastic
of the plate
Wait until cold & cover with plastic follies. Leave
follies and cook for 8 min. Before serve you need to pan
overnight inside the fridge. Next day strain the masse, take the bell pepper, peal it and with the help of a hand blender make a very fine puree, add some salt and pepper if needed.
fried for 1 min each side in a very hot pan to give the crispness and spread a little bit of Dijon mustard on top of the fillet FOR THE artichoke and the celery
Pan fried the salmon and the spring onion. Season them.
Lean on it the spring onion Add on the plate the mixed vegetables ( celery and artichoke ) Lean on top the 2 fillet of salmon. Try to be in the middle with all ingredients. See pitcher. Final touch with the saffron foam and use 3 celery leaves around the salmon.
Dark Planet
Dark Planet Chocolate dacquise 140 g almost never powder 180 g sugar powder 20 g flour 20 g cocoa grute
Vanilla 1 stick 45 g flour
10 g almond
Dark chocolate
powder
mousse
25 g crushed
55 g cream
nuts Bake 170 c 10
200 g egg white
Forest berries compote 360 g forest berries mix
Chocolate
Pinch of clove
shortbread
1 g pectin NH
30 g butter
5 g gelatine
10 g glucose 150 g dark chocolate 2g gelatine 250 g whipping cream Make cream anglace add dark chocolate whipping
Mix all together bring to boil .At
12 g eggs
75 g whole milk
and mix with
30 g sugar powder
to silicon mold and freez.
min
min
gelatin .Transfer
20 g cacao
130g sugar
Bake at 180c 12
add soaked
40 c add pectin and in the end
cream . Transfer in to silicon moulds .
Atico group by Fakhreldin
“
our cuisine combines pur ity, freshness, simplicity, and ethics
“
Marsia Taha
Marsia Thaha Bolivian Chef Marsia Taha is a graduated cook from the Hotel and Tourism School of Bolivia and the Center for Hotel Studies of the Canary Islands in Spain. She made professional internships in restaurants such as Studio, The Standard and Geist, and worked in several cuisines of the old continent before returning to Bolivia. She also participated in culinary competitions such as the Azteca Culinary Contest qualifying for the Bocuse d'or, or the San Pellegrino Young Chef where she was Latin American semifinalist on 2018. In 2013, she joined Gustu team, with the dream of being able to do what she loves the most in his life: to cook and to combine her ability with a social objective as part of a project with a very big dream: to make Bolivian gastronomy an engine of socio-economic development for her country. Since 2017 she is GUSTU sĚ Head Chef, where she has exerted great influence for the rescue of forgotten native ingredients and a tight and transparent relationship with hundreds of small producers from all Bolivian territory. Being Gustu sĚ Head Chef, she has represented Bolivia in numerous national and international gastronomic events, with successful presentations on platforms such as Cooking and Science at Harvard University, Culinary Cinema at Basque Culinary Center and others.
Murmunta & H Murmunta & Huacataya MURMUNTA FILLING INGREDIENTS: Chestnuts lees
1 kg
Toasted chili pepper sauce (corn)
200 gr
Huacataya
10 gr
Chestnut milk
200 ml
PREPARATION: Chop the huacataya very fine. Blend the chestnuts, pepper sauce and chestnut milk until a paste is obtained. Add the huacataya at the end. Reserve in a piping nozzle.
CHESTNUT MILK: INGREDIENTS: Chestnuts
800 gr.
Water PREPARATION:
800 gr.
Soak the almonds for 1 hour. Peel the almonds with a sprig. Process the almonds in thermomix with all the water and reduce in a saucepan to 30% over very low heat. PREPARATION TO SERVE IN SERVICE: Chestnut milk
30 gr.
Reduction of white wine to 50%
25 gr.
Vegetable broth
20 gr.
PROCESS: 1. Mix the three ingredients over low heat, add salt and rectify.
& Huac%1a
STUFFED MURMUNTA INGREDIENTS: Medium murmuntas Almond filling PREPARATION: Make a small incision to the murmuntas and remove the gelatinous filling. Reserve the gelatinous filling. Give natural shape to the empty murmuntas and freeze them After freezing, make an incision in the same place of the cut, large enough for the piping nozzle to enter Then fill the frozen murmuntas until they are completely filled Freeze again MURMUNTA GEL SHEETS: INGREDIENTS: Murmunta gelatin PREPARATION: Blend the murmuntas until obtaining an homogeneous texture. Laminate on the silpat and dehydrate. HUACATAYA OIL: INGREDIENTS: Light oil Leafless huacataya
2500 ml 1000 gr
Spinach
500 gr
PREPARATION: Heat the oil at 90ยบC Incorporate the huacataya in the blender and turn it on. Incorporate the oil little by little, while the blender is at medium speed. Decant the oil for 20 hours.
Lama:
LAMA AND TUBERS
INGREDIENTS: Lama sirloin
2 kg
PREPARATION: Fillet the sirloin and remove all the fibers.
L&a & Tu'rs
Wrap the fillet in plastic wrap to give it a circular shape Portion the fillet in medallions (of 150 gr.) SAUCE: • Demi-glace of beef • Buttermilk
1000 ml 3000 ml
PREPARATION: Reduce the demi-glace together with the buttermilk, until it weighs 1500 gr. TUBERS: INGREDIENTS: Papalisa
1 kg
Black Isaño
1 kg
Yellow Isaño
1 kg
Sweet potato
1 kg
Native potatoes
1 kg
PREPARATION: Boil all the tubers separately. SERVICE: Caramelize the papalisa Fry the Isaños in clarified butter Burn the sweet potato on the griddle with countersunk butter PLATING: Lama fillet
150 gr
Whey and beef sauce
30 gr
Tubers
200 gr
Edible flowers
amount needed
Papalisa Des
sert
Papalisa Desert A
GOAT YOGURT: INGREDIENTS:
Papalisa
Fresh goat milk 1000g
PREPARATION:
Powdered milk
50g
Natural yogurt
60g
PREPARATION: Put the fresh and the powdered milk together in a pot and bring to 82 째 C Let cool until it reaches 38 째 C Add the yogurt
250g
Boil the papalisas in a small saucepan until smooth Put the rest of the ingredients in a separate saucepan and bring them to 82 째 C Remove them from the heat and process together with the papalisas Sift the preparation and let cool Go through the ice cream machine.
Leave on hold or mat at 38 째 C for 24 hours.
PAPALISA CRYSTALS: INGREDIENTS:
YOGURT SIPHON: INGREDIENTS: Goat yogurt
420g
Milk cream
125g
Gas loads on the siphon
2g
PROCEDURES: Mix the yogurt and the cream and arrange in the siphon Close tightly and apply 2 loads of gas. Reserve in cold
Papalisa
200g
Water
800g
Glucose
250g
PREPARATION: Laminate the papalisa as thin as possible and cook it in a saucepan with the water and glucose. When the sheets are soft and slightly crisp, remove them very carefully Arrange them on a silpat avoiding bubbles from forming under the sheets
PAPALISA ICE CREAM INGREDIENTS: Whole milk
500g
Milk cream
45g
Milk powder
70g
Sugar
100g
Glucose
65g
Inverted sugar
65g
Pour a little of the liquid where the papalisas were cooked on the sheets in a way that the surface of the crystalline remains as a mirror. PLATING: Siphon of yogurt
30g
Papalisa ice cream
35g
Papalisa crystals
Gustu
“
For me, passion dr ives a hospitality business, and without this key factor nothing wil go well, from the kitchen, which is the hear t of the restaurant, all the way to the front of house and bar.
“
Roberto Segura
Roberto Segura Roberto’s passion for cooking started at a young age in his native Peru. In 2005 he started the Culinary School and since there he didn’t stop working in renowned restaurants in Peru. Some of the restaurants He worked in Peru are La Rosa Nautica, Bravo Restobar within other in the top 10 restaurants in Lima, with chefs of great name as Christian Bravo. By 2008 he moved to Argentina to specialise in vanguardist cuisine and different techniques in the IDLA institute and started worked in the best restaurant in Buenos Aires by that time, Osaka restaurant that offers Nikkei cuisine. In 2010 he did different stages in Chile and Peru including one with Rafael Osterling at one of the 50 best restaurants in Latin America, the time there was amazing discovering a different kind of cuisine. The same year he went to Mexico to open a new restaurant, it was a great success and everyone loved the Nikkei Cuisine. By 2011 he started working with chef Richard Sandoval who took him later on to New York and later to Dubai to work in his restaurants Maya, Pampano and Toro Toro. By 2014 he started working as Executive Chef of The Act Dubai offering the first ever Peruvian menu in the Middle East. In 2014 he went to London to do a stage at a French bistro called Terroir and after that went to Lima – Peru to do a stage in Central Restaurant number 4 of the world of the chef Virgilio Martinez. Since then he didn’t stop creating new concepts and developing many recipes as Culinary Consultant, that took him to be awarded as chef of the year 2 consecutive years in different completions and opening different restaurants and dinning concepts in addition to a catering company. In 2019 he launched his own YouTube cooking channel as well an IGTV channel to teach and show recipes and tips to all his followers with the handle @cookingwithchefroberto He keeps researching and developing food and beverage concepts internationally with the aim to bring unique concepts to the Middle East market.
My Cevice
My Cevice LECHE DE TIGRE
DIRECTIONS
80gr red onion
Leche de tigre: Smash all the
500ml lime juice
ingredients together with a meat
100gr celery
hammer or a roller. Add the lime
10gr garlic
juice. Keep separate around 15
10gr ginger
min. Then pass by strainer and
5gr coriander stick
keep in the chiller.
5gr red chilli 30gr Salt
Ceviche: Cut the fish in cubes of 1cm x 1cm approx. Cut the onion in thin slices, the red chilli in
CEVICHE
small cubes (Brunnoise) and
100gr fresh sea bass
coriander stems very small.
20gr white onion in julienne 1gr red chilli in Brunnoise 1gr coriander stems Salt to taste
Mix the fish with onion, coriander, chilli, cancha, salt, and keep in the bowl for 1 minute.
1gr togarashi
Add 2 spoon of leche de tigre
20gr cancha chulpi
and salt to taste to the previous
30gr avocado
mixture.
Aji Cream 80gr leche de tigre
For the Aji cream mix all ingredients together.
50gr aji amarillo paste
In a small deep bowl add the Aji
1gr salt
cream on the base, then the mix
1gr togarashi
of fish, decorate with onion,
1gr xantan gum
cancha, avocado.
My Chupeseco
Cupeseco RICE BASE
DIRECTIONS
200gr Bomba rice
Season the prawns and scallops with olive oil, garlic, salt
20gr tomato paste
and pepper.
40gr panca chili paste 300gr prawns bisque 50gr red onion
Sear in hot pan with olive oil, for 2 minutes per side, add broccoli and deglaze with N/A white wine. Reserve.
50gr red capsicum
On the same pan, add more olive oil and make a gravy
10gr garlic
with onion, tomato paste, panca chili, capsicum, garlic,
20gr spring onion DIRECTIONS
cumin, salt and pepper.
60gr N/A white wine 30gr olive oil 2gr smoked paprika
Add the rice and cook slowly adding prawn bisque from time to time. Add smoked paprika.
60gr brรณcoli
Finish the rice with 1 spoon of butter and Parmesan
120gr tiger prawns
cheese.
100gr japanese scallops 20gr grated Parmesan 1 poached egg medium Salt and pepper
Serve the rice in a small paella pan, add the prawns, scallops and poached egg, finish with spring onion and broccoli.
My Causa
My Causa P OTATO D O U G H 2 0 0 G R L A R AT T E P OTATO 25ML LIME JUICE 2 5 G R Y E L LO W C H I L I PA ST E 1 T S P S A LT 2TBSP OLIVE OIL
DIRECTIONS C O O K T H E P OTATO W I T H W AT E R A N D S A LT. S M A S H T H E P O T A T O W H I L E I S H O T, K E E P AT R O O M T E M P E R AT U R E T O COOL DOWN. O N C E T H E P OTATO I S C O L D, A D D L I M E , C H I L I , S A LT A N D O I L . R E S E R V E TOPPING M I X C R A B M E AT W I T H T H E R E S T O F 8 0 G R C R A B M E AT I N G R E D I E N T S A N D R E S E RV E I N CO L D. 2 0 G R L I G H T M AYO N N A I S E F O R T H E TA R TA R E C U T O N I O N , 10GR LIME JUICE CAPSICUM, JALAPEÑO AND CORIANDER 2GR SESAME OIL STEMS IN FINE BRUNOISE. MIX WITH 2 SLICE AVOCADO L I M E J U I C E A N D S A LT. TO P L AT E M A K E A S Q U A R E O R B A L L TA R TA R E W I T H T H E P OTATO, L I K E A C R O Q U E T T E 2 0 G R R E D O N I O N I N B R U N O I SSEI Z E . A D D 1 S L I C E O F A V O C A D O O N 20GR RED CAPSICUM T O P, T H E N T H E C R A B M E A T A N D F I N I S H 5GR JALAPENO W I T H T H E TA R TA R E . D E C O R AT E W I T H 10GR LIME JUICE TOGARASHI. 2GR CORIANDER STEMS E AT C O L D. S A LT A N D P E P P E R TOGARASHI
ROBERTOSEGURA
“ It’ my culinary passion
to reproduce the colors and the emotions of the sunset, the lagoon, the fishermen, the palaces and bell towers of Venice, the mountains and the churches…
“
Roberto dal Seno
Chef Roberto dal Seno After following his culinary apprenticeship in Italy, his passion for haute cuisine convinced him to move to France and train with Alain Ducasse at the Hotel de Paris in Monte Carlo and at the 5 star Balzac Hotel in Paris. Here he sought the roots of cooking and learned the fundamentals of French cuisine. A few years later, Roberto took the opportunity to further expand his gastronomical background and rode the wave of the Oriental vogue. He moved to the Four Seasons Hotel in Tokyo as Sous chef and his love for fusion cuisine started.. On his return to Italy, Roberto began his adventure with Starwood Hotel & Resort in Sardinia; initially as right-hand to Executive Chef at Cala di Volpe, a luxury Collections Hotel, and after a few seasons as Chef de Cuisine at the “Pescatore” restaurant, exclusive dining-spot for Starwood’s hotel on the Costa. During his first season there Roberto’s cuisine won Starwood’s “dinner-around” award as the best cuisine in the area. In April 2014 Roberto rejoined the Starwood family, this time in Venice as Executive Chef of the St. Regis Venice San Clemente Palace, which has since become the Kempinski operated San Clemente Palace. In this role Roberto has led the opening of 3 outlet and followed successfully all the luxury event of the Resort. He made his masterpiece with the iconic fine dining restaurant “Acquerello” awarded by “Daily Mail” as the best 16th hotel’s restaurant of the World.
Raw Fisch Experience in Five Combinations
Raw Fish Experience in Five Combin%ions Starter Serves 4 Ingredients: 80g : Tuna Fish 30 g: crunchy vegetables, 1 g: candied lemon zest, 8 pcs.: sun-dried tomatoes, As needed: Maldon salt 60g: kingfish 10 g: cucumber, 5 g: teriyaki dressing, 1 g. chives, 1 g: roasted almonds 80g:red shrimp 10 g. red onion confiture: 2 g: salmon caviar, As needed: peas sprouts 80g salmon, cured for 48 hours 1 g: apple drops, 1 g: mint drops 4 pc: sea urchin 60 g: fish tartare, As needed olive oil As needed vanilla salt Preparation: After a properly preparation of the all fish variety: cleaning, carving & portioning, tuna, kingfish & salmon are blast chilled 48 hours for sanitize the flesh. Afterward they are cut in sashimi style (tick & oblique), then the fish slices are dressed by an emulsion of olive oil, lemon juice, salt & sugar. The fish tartare has made by cutting in small dices the salmon, then dressed by the condiment, stirred & placed inside the sea urchin. Once all the garniture are displayed in a fancy slate plate, the fish is gently leaned on it and finishing with Maldon salt Final touch is a drizzle of homemade vanilla spray made in front of the customers by the waiter. Note of the Chef: Be safe at home, the customers will not be able to reproduce this plate at home, unless he had a professional training or hand on cooking classes that gave him a knife expertize & experience. Recipe credit: Roberto dal Seno, executive chef, Falisia
Duck in2 Versions, It’s Foie Gras, Beetroot Foam, Crunchy Polenta & Celeriac Fondue
Du) in twoVersions RECIPE for 4 pax INGREDIENTS: Female duck: 1 Brown sugar: about 100 gr Halen Mon vanilla salt: to taste Phillo paste: 200 gr Vegetable ash: to taste Seasonal mixed mushrooms: 100 gr For the homemade mi-cuit liver: 60 gr Beetroot foam Cooked beets: 600 gr Jelly: 3 gr, Cream: 70 gr, Salt, pepper, sugar: to taste Chestnut polenta Water: 7 dl Milk: 3 dl Yellow corn flour: 120 gr Chestnut flour: 50 gr Oil: 50 gr Ground coffee: 1 tsp Salt to taste. Cocoa: 1/2 tsp Sage waffle
minute + aging at 62 ° x 30 minutes Blast chill by immersion in an ice and water bath and finish in a blast chiller. Cooking: salt the thigh and the upper leg and leave it to marinate with some herbs for 2 hours in the fridge. Bring duck fat to 80 ° and keep the temperature constant. Dip the thighs and upper thighs and cook for 3 hours. Allow them to cool in fat and store them in fat if not used immediately. For the sauce: Collect the bones and prepare a base with vegetables. Filter and reduce it by half. Filter it and keep it aside. Reduce a full-bodied red wine almost to zero with laurel and a teaspoon of sugar and add the duck bottom. Reduce 10 minutes and whip with a little fresh butter and fois-gras left overs.
Bake the celery in an oven at 240 ° until tender (or wood oven) cool to room temperature Recover the interior by discarding burnt parts and peels. Whip the pulp with butter and grind with salt and a drizzle of EVO oil. Keep a fairly dense consistency. Sage waffle Boil the rice with salted water for 35 minutes. Check the salinity and blend in the thermomixer with the ingredients Spread this puree over a silicon sheet and put to dehydrate in the oven at 70 ° with the fans at the maximum for a few hours until you get a very crunchy sheet. Fry and dry under the lamps LAST MINUTE Regeneration of the duck in a water bath or oven at 75 ° for 7 minutes. Service:
Centrifuge the beets and weigh the vegetable juice, about 400 gr. Reduce the juice by half e add the soaked jelly. Add the cream and adjust the flavor. Cool and strain into the siphon. Load with 2 capsules and stabilize 2 hours before use
remove from the bag, pass in a non-stick pan to degrease the skin well, move onto a baking tray and caramelize with brown sugar. Do the same with your thighs. Wrap the polenta in the phillo paste and fry for 2 minutes at 160 ° Sauté the mixed mushrooms with whole garlic, bay leaf and a knob of butter.
Chestnut polenta
Finish:
Parry excess fat from the chest, divide it into 2 longitudinally and break down in the negative. Season with salt and pepper and vanilla salt, put the breast under
bring the water, milk, salt and oil to a boil. Pour in rain the sieved flours mixing with a whisk, cook 1 hour on very low heat, stirring often. Keep warm. Press the polenta into a rectangular shape and cool. Remove the polenta and make 6 cm rectangles Keep it aside.
vacuum and cook. Breast cooking: 75 ° of steam for 1
Cream of celeriac
Arrange the celery cream and gently lay the caramelized duck breast on it Cut a 15 gr cube of foie gras and pass it in the ash and place it as shown in the photo Arrange the mushrooms, leg and polenta. Now squeeze the hot beetroot foam here and there and glaze with the reduced duck sauce Add the sage wafer and salt the thigh with the vanilla sauce.
Carnaroli rice 200 gr, Sugar: 50 gr, Sage with large leaf blanched: 50 gr Dye: to taste Mashed celeriac Celeriac: 2 roots White pasta potatoes: 100 gr Cream: 100 gr Butter: 150 gr Salt and Pepper To Taste. Preliminary preparation.
Beetroot foam
Trib#e to Chocol%e
in various Textures
Milk chocolate mousse A. 400 gr of sugar B. 60 g of pate water in bombs with whole eggs C. 600 gr of eggs D. 40 gr of cocoa E. 600 gr of MILK coverage F. 220 gr of butter G. 12 gr of GOLD gelatine H. 1000 gr of whipped cream Bake at 121 ° A + B, pour over C and mount and add D + E melted separately, always in the machine. incorporate the jelly. Whip until partially cooled, now add the butter, chill and add the cream. Strain into rectangular foilwrapped bowls, cover and break down. White Chocolate Mousse A. 700 gr of white chocolate melted at 30 ° (micro) B. 240 gr whole eggs C. 90 gr red D. 80 gr of white Rum E. 50 g ginger F. 250 gr liquid cream G. 10 g of gelatine H. 350 gr of whipped cream With B + C + D + E + F make an English
cream. Then join A, then G, loose, when everything is almost cooled, join H. Pour into the pan and stabilize, then break down in negative for cutting or take out of a mold or cylinder. Frozen black chocolate powder A. Surrogate chocolate: 160 gr B. Cocoa powder: 60 gr C. chilli powder: to taste D. Sugar: 60 gr E. Liquid cream: 200 gr F. Water: dl 6 Bring cream, water, sugar and cocoa to a boil; add chocolate into pieces and melt it while stirring. Remove from heat, put in the trays and freeze at –22 ° and pacotate to recover the dust. Coffee foam A. Espresso coffee: 300 gr B. Cream: 150 gr C. Demerara sugar: 80 gr D. Jelly: 5 gr E. Spumafix: 7 gr In a part of the coffee dose, add the agar with a mixer, bring to the boil and add the gelatin. Combine the remaining coffee
and cream. Filter and strain into the siphon, load with 2 capsules, rest 3 hours before use. Dessert assembly • Remove the milk chocolate mousse from the mold and cut it into cubes of 5 cm x side, about 40/50 gr of product. • Insert it with a lemon grass sprig and glaze it in the “Magnum” glaze (see previous recipe) heated to 30 ° • Remove the surplus of chocolate and align the covered mousses on a baking tray, keep in the freezer. • Remove the forms of white chocolate mousse, sprinkle them with spiced grains, keep in the freezer. • Make the iced powder and scratch the resulting powder and keep it in a tray in the freezer. • Make the coffee foam and stabilize in the fridge. • Combine the recipes in a rustic concave dish and garnish with a sprig of licorice, duli flowers, sakura sprouts
SanClementePalace
“
At Keemala, I can explore and have fun with cooking. The organic garden is our world and we harvest herbs, vegetables and seasonal fruits daily
“
Jumpol Hirun
Chef Jumpol Hirun Jumpol has two passions in life: cooking and pursing a healthy lifestyle. As Executive Chef of Keemala, he enthusiastically embraces the resorts PURE culinary approach alongside a holistic lifestyle ethos, and has unsurprisingly discovered an effortless synergy for both of hies passions. Chef Jumpol’s true appreciation and inspiration for cooking comes from his beloved aunt, who in his youthful memory endlessly conjured up delightful dishes with simple, nourishing ingredients, and unforgettable flavours. At Keemala, he strives to curate menus that not only reflect authentic tastes, but also use local ingredients that are staunable, organic, free from chemicals and healthy. A well respected culinary figure in Phuket’s hospitality industry, Chef Jumpol is well versed in the taste of luxury. Prior to joining Keemala, he was at the helm of kitchens a Are Panwa Phuket and Banyan Tree Phuket, among other leading resorts. Having been nominated as Thai Cuisine Ambassador, he proudly showcased the essence of Thai cooking, through wich he established a deeper connection with his cultural roots. While spending four months in Sweden in that role.
Yum Hua Plee Salad
Chao Na Bowl
Spring Time Mou2e
KEEMALA
“Our philosophy is to praise sustainably grown local ingredients, by using ancient and contemporary cooking techniques to develop new ways of understanding them and honour the flavours of the Mexican idiosyncrasy.
“
Luis Ronzón
Luis Ronzón is a public accountant by profession, however, he soon changed numbers for stoves. As a disciple of chef Yuri de Gortari discovered the passion for traditional Mexican food. Since then, it has sought multiple courses to extend and perfect his gastronomic practice, taught by famous schools in Mexico and abroad. His excellent performance opened the doors of the best restaurants in the world. Despite his young age, Luis Ronzón has traveled through internationally renowned cuisines, including innovative restaurants in Denmark and Peru. These experiences have penetrated in the gastronomic experimentation, the local production of inputs and the cultivation of native produce. Recently, the close collaboration with chef Jorge Vallejo, in the award-winning Quintonil as Sous Chef for 3 years, which is ranked 24th in The World's 50 best Restaurants list, consecrated him as one of the great exponents of the Mexican contemporary cuisine. In 2016, he has served as chef instructor of Mexican contemporary cuisine at the Ambrosia Culinary Center. And in this year He started as Executive Chef of the recently named best hotel in the world receiving the "Prix de Versailles", Chablé Resort & Spa.
Dzotobichay 2 Pounds INGREDIENTS
Tomato
1 Piece
Onion
1 Piece
Hoja Santa leaf
3 Cloves
Garlic
2 Oz
Nixtamalized
8 Pieces
“Guajillo chili”
corn dough 6 Tablespoons
12 Pieces
Underground
cooked suckling pig
DIRECTIONS
“Ancho” chili
8 Tablespoons
Pumpkin seed
3 Tablespoons
Sesame
Blanch the “Hoja santa” leaf
1 Teaspoon Ground cinnamon
Flat the corn dough and cover with a
2 Tablespoons
Salt
1 Tablespoon
Pepper
1 Liter
Water
round mold (don’t leave spaces and cover all the surface) then fill the mold with suckling pig and cover with the edges of the tortilla, if necessary flat more dough to cover Cover the tamale with “Hoja santa” (cut the remain edges.)
DIRECTION Cook in the pan and reserve.
UNDERGROUND COOKED SUCKLING PIG INGREDIENTS 2 Piece
Suckling Pig
1 Litre
Bitter orange
juice
S Roast the tomatoes, onion and garlic Toast the seeds, cinnamon and chilis Soak the chilis in hot water Blend all together until it is smooth and
2 Tablespoons
Pepper
2 Tablespoons
Salt
1 Cup
White vinegar
2 Tablespoons
Oregano
1 Tablespoons
Bay leaf
1 Tablespoon
Cloves
DIRECTIONS
strain Cook in a casserole until it reduces and get cooked
PICKLED ONION INGREDIENTS ½ Pound chambray onions 2 Oz. juice 1 Pinch 1 Pinch pepper
“Ixchil” or Bitter Orange Salt Ground
Blend all the liquids with the spices, taste and add salt if necessary. Cover a deep tray with plantain leaf´s place the suckling pig and marinate with the mixture, cover with more plantain leaf and take to the pib. Cook overnight in the pib.
DIRECTIONS Cut onion by halves Blench in hot water and clean out, separating the layers Pickle in the Orange juice with salt and pepper. Taste and reserve
RED PIPIAN INGREDIENTS
Dz3obi!1 T&ale wi0 red “Pipian”
B/y M1an Octopus
wi0 “Longaniza from Temozón”
Baby Mayan Octopus with “Longaniza from Temozón” 1 Piece
Cooked
octopus
Bring normal water to boil and add the
“LONGANIZA” BUTTER INGREDIENTS
2 Tablespoons Vegetable oil Butter
seconds lapses (5 seconds in and 5 second out) so the tentacles will start
Octopus
rolling up. Then let them cook.
1
sauce
Pound 4 Pieces
Cilantro
4 Pieces
Radish
1 Bunch
Chives
First introduce each octopus 3 times in 5 4 Pounds
½ Cup
1 Bunch
octopus to cook for 45 minutes
iza from Temozón”
Pickled
1 Gallon
“Longan
½ Pound
OCTOPUS SAUCE
potatoes
Water Bacon
INGREDIENTS 2 Pieces
Fondant
DIRECTIONS
Potatoes
cilantro and radish.
60°c.
2 Tablespoons
Temozón”
Squid Cut bacon and “longaniza” in small
Ink
Take out, strain and reserve the butter. 5 Pieces
Cook Lentils from cold water with
Demiglace
with the butter and cook for 8 hours at 4 Tablespoons “Longaniza from
DIRECTIONS
½ Qt
Put the “longaniza” in a vaccum bag with
stripes and fry until crisp
Cherry
4
tomatoes
Tablespoons
2 Tablespoons Lentils “Tocsel” 1 Tablespoon “Longaniza” butter
“Longan
When the lentils are cooked, strain them
DEMIGLACE 1 Tablespoon
INGREDIENTS
Salt
4 Pieces
Onion
6 Pieces
Carrot
with chives chiffonade. DIRECTIONS Blend all the ingredients strain and reserve.
1 Small piece Celery
Sear the octopus in hot pan with some vegetable oil, add the “Longaniza” and “Longaniza” butter to integrate
10 Pounds
Beef bones
Heat the octopus sauce and “Tocsel”
20 Quarters
Water PICKLED POTATOES
fry the potatoes and tomatoes in the
INGREDIENTS
DIRECTIONS
remain butter
Roast all the ingredients for an hour at
1 Pound
260°C
In the plate place the “Tocsel” at the center and over it put the octopus,
Cambray potatoes
Add all the ingredients to cold water
potatoes, “longaniza from Temozón” and
2 Cups
and simmer for overnight
roasted tomatoes
1 Liter
until 1 Qt
and pickled potatoes
White
vinegar
Strain and the resultant broth reduce
For decoration finish with radish slices
Water
2 Tablespoons Sugar Cover all the octopus with sauce at the 2 Tablespoons Salt
table. COOKED OCTOPUS INGREDIENTS Baby
Cut potatoes in really thin slices
Water
Heat up the vinegar, water, salt and
Cambray potatoes “Longaniza” butter Salt
8 Qts
and let them get cold. Salt for brine
lentils “tocsel”
CTIONS 15 Qts
Cut potatoes in quarters, blench them
Water INGREDIENTS
with cold water until they´re “al dente”
2 Pounds
Place the potatoes in a pan and add the butter Take to the oven at 180°c to roast for 30
sugar, when it boils add the potatoes
for brine 1 ½ Pound
minutes
(Approximately 2 mm)
mayan octopus
EDIENTS 8 Pounds ½ Kilogram 2 pinch
DIRECTIONS
4 Pieces
ANT POTATOES
and add to the fried bacon and “longaniza”, mix really well and finish
TIONS
Take out the octopus from the pan and
Make chiffonade of chives and reserve.
iza from Temozón”
DIRECTIONS
Lentils
2 Tablespoons Salt Integrate the salt and water for brine and mix until you get a homogeneous
½
mix, let the octopus marinate for 6 hours
Pound iza from Temozón”
“Longan
INGREDIENTS ½ Cup Yogurt jelly 1 Tablespoon Infused yogurt 1 Quenelle Coconut ice cream
Integrate the melted jelly to the yogurt mixture until well mixed
When it is cold, blend the mixture with fresh coconut and strain, let it rest overnight
Fill the desired bowl and let it sit and get hard
The day after, take the mixture to the ice cream machine until it is done
INFUSED YOGURT INSTRUCTIONS
1 Tablespoon Meringues
1 Cup Homemade yogurt
3 Drops Basil oil
¼ Piece Fresh ginger
3 Pieces Mustard leaves
¼ Bunch Basil
DIRECTIONS Cover the yogurt jelly with some infused yogurt, forming a thin layer with it. On one side put the coconut ice cream quenelle and on top of it the little meringues On the other side put the drops of oil and finish with mustard leaves decoration. YOGURT JELLY INSTRUCTIONS 2 Cups Homemade yogurt 5 Tablespoon White sugar 1 Tablespoon Gelatin DIRECTIONS Hydrate gelatin with 5 time it weights in yogurt until it gets hard Blend yogurt and sugar until you get an homogeneous mix Take the jelly on marine bath to melt down
DIRECTIONS On a vacuum bag put all the ingredients together and seal it Cook for 2 hours at 60°c After this strain and reserve the yogurt COCONUT ICE CREAM INSTRUCTIONS 21 Oz Whole milk 6 Oz Cream 1 ½ Tablespoons Powdered milk 2 Tablespoons White sugar ¾ Cup Dextrose 1 Piece Fresh coconut ½ Teaspoon Ice cream stabilizer DIRECTIONS Heat all the ingredients except the coconut to 90°c and let cool down
LITTLE MERINGUES INSTRUCTIONS 4 Pieces Egg whites 1 ¼ Cup White sugar 1 Cup Water DIRECTIONS Mix sugar with water until it is homogeneous then heat it until it reaches 120°c, at this moment start whisking the egg whites, when they double the volume and the caramel reach 130°c start adding the caramel in string form little by little to the egg whites Let the egg whites cool down and then take a pipping bag Form some small bonbons and dehydrate for 5 to 6 hour at 80°c BASIL OIL INSTRUCTIONS 1 Bunch Basil 1 Quarter Canola oil DIRECTIONS Blend in the Thermomix all the ingredients for 15 minutes at 65°c Strain with the help of a cheese cloth and reserve.
Homemade Yoghurt
Je-y wi0 Cocon# Cre&
chablÉ
“I can say that to be a good cook after 2 years of learning, it needs at least 10 years of study with staggered hours schedule, a physically tir ing and stressful life which wil never change. A chef takes years to find the best of his ar t. Our job is a slow school of permanent modesty
“
Amaury Belkhanfar
AmauryBelkhanfar is a French native chef who was born in Jura region of eastern France. He made the choice to pursue what he believes and work timelessly from apprentice to become respectable Executive Chef. Growing up in the small town that is wellknown for its local cheese producers and excellent AOC wine varieties such as Vin Jaune (yellow wine), Amaury has realized his passion for food and wine since early ages. After graduated with honors at Lycée Hôtelier Bonneveine in 2004, Amaury’s culinary journey began at Domaine de Divonne with Executive Chef Dominique Rouet and continue to climb his ladder when he joined with some of the best restaurants in the world including The Paddington in London, Daniel Boulud 3-starred Michelin Restaurant in New York City, and 2starred Michelin Restaurant Le Parc des Eaux-Vives in Geneva with Chef Olivier Samson while continue to developing his knowledge and skill in French Gastronomic Cuisine. After 10 years of culinary journey in America and Europe, Amaury makes his way to Indonesia in 2013 and get fascinated by the rich and authentic taste of Asian cuisine. In love with the exotic spices and traditional culture of Bali, this open a path for Amaury to explore his cooking skills and expand his connections in the food & beverages industry, especially in Indonesia. Just a few years after, he has once again elevated his culinary experience by becoming one of the top 10 chefs in Bali island at Hello Bali Chef War 2015. Amaury has a distinct style of cooking, every dish is always honest, classy, elegant and authentic. Never too much and never too little, he believes that balance is the key of a perfect dish. Although he is a fan of classic recipes, Amaury always embraces new ideas and influences, and never afraid to reach for some new spices and encapsulate them into something refined and beautiful. As he combines technical expertise and rigorous work ethic into his disciplines, Amaury continues to cook in his signature style and now leading the big culinary team at The Trans Resort Bali.
Atlantic Sca-op, crispy Ris"o Pae-a +yle,
Saffron & Lob$er sor't, Aioli Boui-/ai2e
Atlantic Scallop 250gr risotto arborio rice 500gr fish stock with saffron 50gr chopped onions 20gr butter 20gr parmesan grated Lobster sorbet 200gr lobster bisque 25gr fresh milk 25gr cooking cream 20gr sugar 5pcs egg yolk 20gr super neutrose Aioli bouillabaisse 30gr mayonnaise 30gr fish stock reduction Prepare the risotto until finish and cold process in the chiller and cut in little square. Seared in a pan with hot oil and keep on the side. Seared the Atlantic in a hot pan to caramelise each side. In a Paco jet, blind the frozen lobster sorbet. In a plate, dispose all the element as same as the picture
Duo of Farm Du)
Leg Confit & Bre,t +uffed, Bla) Truffle P3%o Noisette
Duck leg and breast 1 pcs duck leg, 1pcs duck breast, 500gr duck fat, 100gr mixed mushroom, 20gr onion, 3gr garlic, brandy to taste, 20gr chestnuts, 200gr celeriac, 10cl fresh milk, 20gr butter, 100gr potato, 1 pcs egg, 20 gr truffle paste, 5gr truffle oil, flour 30gr Process: cook the duck leg at slow temperature in duck fat for 2 hours. Stuff for duck breast: mix the trimming of duck meat, mushroom, onion, garlic, brandy chestnuts and stuff the duck breast. Seared it in a hot pan to caramelise all the side golden brown. Mix the mash potato with eggs, flour, truffle paste, truffle oil, make a ball 20gr and fried it until crispy tender. Cook the celeriac inside the fresh milk to keep it white and mix to make puree. Glaze fresh celeriac in a pan with chicken stock butter and sugar. Prepare chestnut puree to sick the potato noisette on top of the glaze celeriac. In a plate dispose the element as same as the picture.
Pineapple Pina Co-ada
Almond Dacquoise & Granny Smi0 Coulis
27gr coconut Kara 14gr fresh milk 40gr cream 50gr sugar 10gr gelatine 25gr pineapple juice 50gr pineapple fresh 50gr eggs 20gr butter 3gr maizena 6gr flour 6gr almond powder 50gr apple granny smith Process: mix the flour, maizenna, almond powder, white eggs, sugar and prepare the almond dacquoise. Cook in a oven and keep on the side. Mix the coconut Kara with sugar and gelatine and cold in a chiller. Prepare the pineapple bavaroises by mixing, fresh pineapple puree, pineapple juice whipped cream and gelatine and cold in a chiller. Flash the granny apple and make the puree to keep it green, mix with gelatine. Slice fresh pineapple and cook in the oven to make a crispy chip. In a plate, dispose the element as same as the picture.
tRNASRESORTBALI
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