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Lobster navarin, fresh pasta and green asparagus with coral butter - Hervé Toussaint

* 4 female lobsters of 1¼ pounds* 24 green asparagus* 4 linguine nests* Chiseled chives- Cook the lobsters for 8 minutes in boiling salted water- Chill, then remove the shell- Remove the coral from the carcasses and set...[more]

Culinary creation by Savini

Braised lamb shank with rosemary and gremolata sauce.

4 lamb shanks1 chopped onion2 chopped cloves of garlic2 tablespoons flour500 ml tomato sauce250 ml chicken stockFresh rosemaryZest of one lemon1 tablespoon chopped...[more]

Culinary creation by Chef Franco Parreira from Restaurant Parreira

Red tuna tataki, wasabi cream

 

Preparation : 15 minutes

Cooking : 2 minutes

 

4 pieces of red tuna (15 grams each)

30 ml (2 tablespoons) steak spice

5 ml (1 teaspoon) canola oil

15 ml (1 tablespoon)...[more]

Jean-Claude Crouzet’s favorite recipes

FILLET NAPOLEON WITH PROVOLONE. TAPENADE CREAM WITH TARRAGON.  HERB POLENTA.Ingredients (for four people)720g Veal fillet200g  Polenta flour100g  Unpitted black olives2  Anchovies10g Capers20 ml  Virgin...[more]

Culinary creation by Roy Kaercher

SKATE WING SALAD WITH PUY LENTILS AND SHERRYFour 4 guests4 300-g fresh skate wings200 g  rinsed Puy Lentils1 garden carrotCelery leavesCourt-bouillon1 bunch of mixed herbs (bouquet garni)1 onion40 ml white wineGrey sea...[more]

Apple crumble verrine - Paris Grill

(12 verrines) 500 g diced apples100 g unsalted butter200 g sugar2 g salt500 g flour250 g oatmeal350 g softened unsalted butterPreparation and/or notes:1-Make a clear caramel using the sugar and butter.Add the apples and cook for...[more]