INTERNATIONAL FOODS

  1/4   cup   lime juice, freshly squeezed 1   tablespoon   extra virgin olive oil   or more to taste 1   cup   of fresh mango, diced 1   cup   of cucumbers, diced 1   cup   of cherry tomatoes, diced 1/4   cup   of red onion, diced 1/4   cup   fresh cilantro leaves, roughly chopped salt and pepper to taste   Measure the the lime juice and the olive oil into a small bowl. Whisk to combine. Set aside. Add all chopped ingredients (mango, cucumber, cherry tomato, red onion and cilantro) to a medium bowl. Pour the dressing on top, then stir gently to combine. Give the salsa a taste. Season with salt and pepper to taste. Drizzle with more olive oil and serve. ENJOY YOUR MEAL

  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL

  For the asparagus: 1   lb   fresh white asparagus 1   large ripe avocado 1/2   cup   oil and vinegar dressing 4   ripe round or plum tomatoes   skinned 4   large fresh Basil leaves   shredded 8   slices   wafer-thin Black Forest ham 1   tbsp   chopped fresh chives sea salt and freshly ground pepper For the Oil and Vinegar Salad Dressing: 4   oz   rapeseed or vegetable oil 4   oz   olive oil 4   oz   white wine or apple vinegar or half of each 1/2   tsp   sea salt 1   tsp   mustard 1   tsp    honey   1/4   tsp   freshly ground pepper Trim the bottoms of the asparagus stalks and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready. Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into th...

  9   oz   dried green split peas   soaked overnight 2   oz   bacon 1   onion   chopped 1   potato   chopped 6-1/2   cups   chicken   beef or ham broth 1/2   tsp   dried marjoram or oregano or a good pinch of dried thyme 2   small whole German frankfurters   sea salt and freshly ground pepper a little chopped fresh parsley or chervil   to serve sliced German rye,   linseed or sunflower seed bread, to serve   Drain the soaked peas and rinse in cold water. Set aside. Fry the bacon in a large saucepan for a few minutes over medium heat until the fat starts to run, then stir in the onion and potato. Continue to fry for 5 minutes until softened. Add the peas, broth, herbs and pepper to taste. Bring to the boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally. Cook for 30 to 40 minutes until t...

  320 g bluefin tuna 500 ml frying oil Salt Pepper 1 large aubergine Marinade 50 g water 15 g bonito shavings 5 g kombu seaweed 1 tsp soy sauce 1 tsp grated ginger Salt Sauce 200 g white miso 1 egg yolk 3 tsp sugar 15 g mirin 15 g sake 20 g rice vinegar 1 tsp Japanese mustard Salad sprouts Tuna Heat the oil to 180°C. Season with salt and pepper. Fry the tuna in it for about 15 minutes. Stop the cooking of the tuna by immersing it in a container of ice water. Drain well and set aside in the refrigerator. Eggplant Cut the eggplant in 2 lengthwise. Fry it for 2 minutes in the already hot oil. Let cool and peel. Set aside. Marinade Heat all ingredients together until boiling. Let cool and then add the eggplant. Sauce Mix together the white miso, egg yolk, sugar, mirin and sake. Heat everything in a bain-marie for 15-20 minutes. Let cool and then add the rice vinegar and Japanese mustard. Finishing and plating Cut the tuna into rectangles of about 1.5 cm and the aubergine into thick str...