INTERNATIONAL FOODS

  Beetroot marinade 250 g beetroot juice 50 g honey 50 g sherry vinegar 50 g salted soy sauce Marinated trout 1 trout fillet (800 g) 800 g coarse salt 500 g caster sugar 2 lemon zest 2 lime zest 100 g beetroot marinade Beetroot pickles 1 beetroot 50 g sugar 100 g white vinegar 150 g water Herb oil 250 g neutral oil 50 g parsley 50 g chervil 20 g tarragon Ricotta with herbs 200 g ricotta cheese 50 g of herb oil Juice of 1 lemon 40 g of liquid cream Finishing 3 slices of sandwich bread Beetroot marinade Caramelize the honey in a saucepan, then deglaze with the vinegar. Add the soy sauce and beetroot juice. Set aside in the fridge. Marinated trout In a mixing bowl, combine the coarse salt, sugar and citrus zest. Cover the trout with this mixture and marinate for 6 hours in the refrigerator. Rinse the fillet with clean water and let it drain overnight. The next day, vacuum seal with 100 g of beetroot marinade and leave in the refrigerator for 24 hours. Beetroot pickles Scoop beetroot...

  225 grams frozen mango chunks (13/4 cup) 85 ml of Blanco Tequila (6 tablespoons) 45 ml triple sec (3 tablespoons) 85 ml agave syrup (1/4 cup)* 30 ml lemon juice (3 tablespoons) 2 cups ice cubes 1/2 tsp ground chili pepper or Tajín powder to mix with salt (optional) Place the mango chunks, hunters tequila, triple sec, natural syrup, and lime juice in the blender. Mix on the highest speed until you have a very creamy mixture. Add the ice cubes to the blender, making sure they reach the bottom where the blades are, and continue blending until everything is very finely blended. Serve into the prepared glasses of your choice. To prepare the glasses, rub the rims with a slice of lemon and then dip them in a small dish of salt (if using with the Piquín or tajín powder). And that's it! Enjoy your frozen mango margarita!

  Deer 1 venison fillet Oil Butter Red wine sauce Deer Ornaments 3 onions 3 shallots 5 cloves of garlic 1 sprig of thyme 3 l red wine 100 g butter Chanterelles 1 kg of chanterelles, washed 2 shallots, chopped 50 g chopped parsley Oil Mashed potatoes 1 kg of potatoes 250 g butter 100 g milk Coarse salt Finishing Roasted almonds Chervil Fleur de sel Deer Trim the venison fillet and cut into steaks of about 150 g. Save the trimmings for the sauce. Red wine sauce Cut the trimmings into pieces and brown them in butter until you get a nice caramelization. Deglaze with a little water to loosen the juices. Add the chopped onions, shallots and garlic, then the thyme, and repeat. Add the red wine. When boiling, flambé, then simmer for 2 hours. Strain the juice, then reduce it until coating. Whisk in butter and adjust the seasoning. Chanterelles Sauté the chanterelles in a very hot pan with a little oil. Drain them as soon as they release their water from vegetation. Mashed potatoes Bake the...

8 Roscoff onions PDO (large size) Coarse grey sea salt from Guérande Mizuna Sprouts Onion siphon 1/2 onion pulp 10 cl dry white wine 400 g 35% liquid cream Stuffing 1/2 onion pulp 100 g smoked duck breast 100 g Comté (18 – 24 months) Gel ponzu 100 ml ponzu juice 2 g agar-agar Crispy shallots 2 shallots Cornflour Frying oil Fleur de sel Pickled red onion 1 red onion Marinade 1-2-3 (1 vol. sugar, 2 vol. vinegar, 3 vol. water) Roscoff onions Arrange the 8 whole unpeeled onions on a bed of coarse salt. Bake for 30 minutes at 230 °C. Let cool and then carefully core. Reserve the intact shells and pulp on one side, and keep the cooking salt on the other. Onion siphon In a sauté pan, sweat half of the onion pulp until light blonde. Deglaze with white wine, reduce, then moisten with the cream. Reduce to a simmer. Mix strongly, strain through a sieve and pour into a siphon. Load with 1-2 rounds. Keep warm in a bain-marie (< 60°C). Condiments Ponzu gel: Cold mix ponzu juice and agar-agar. Br...

500 g fresh buffalo or cow’s milk cream (high fat content) 3–4 tablespoons flour (preferably wheat flour) 3–4 tablespoons granulated sugar or brown sugar (adjust to taste) 2–3 tablespoons raisins (optional; frequently used in traditional presentations) 2–3 tablespoons hot water or milk (to adjust consistency) Place the cream in a heavy-bottomed cast-iron pan or pot. Heat over low-to-medium heat until the cream slowly melts and begins to simmer. As the cream simmers, the melted butter (yellow fat) will begin to separate and rise to the surface. At this point, reduce the heat to low. Gradually add the flour to the melted cream. Stir constantly with a wooden spoon or whisk to prevent the flour from clumping. Continue stirring and cooking the flour-cream mixture over low heat for 8–10 minutes, until it turns a light golden-brown color and releases a nutty aroma. Add the sugar and the rinsed, dried raisins to the caramelized mixture. Stir for another 2–3 minutes until the sugar has complete...

 Bottom Layer: 3 tablespoons extra virgin olive oil Freshly squeezed juice of half a lemon 1 teaspoon pomegranate molasses 1 teaspoon mustard Salt and black pepper 1 cup cooked quinoa (or buckwheat / boiled chickpeas) Middle Layer: 150 grams grilled or boiled chicken breast (shredded or cubed) Half a cup of cubed cucumber 5–6 cherry tomatoes, halved 2 tablespoons boiled corn kernels or cubed red bell pepper (kapya pepper) Top Layer: 1 handful of finely chopped arugula or lamb’s lettuce (mâche) 2 whole walnut kernels (roughly broken) or 1 tablespoon pumpkin seeds (shelled) Pour the olive oil, lemon juice, pomegranate molasses, mustard, salt, and black pepper into the very bottom of a tall, wide glass jar. Whisk lightly with a fork inside the jar to create a uniform dressing layer. The dressing should always remain at the very bottom. Add the cooked and cooled quinoa directly on top of the dressing. The quinoa will absorb the flavors of the dressing—effectively marinating—and act as ...