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Buckwheat Blinis with Salmon & Caviar

Ingredients: All-Purpose Flour – ½ cup Buckwheat Flour – 1/3 cup Sugar – 4 tsp Active Dry Yeast – 1 1/4 tsp (Generous) Salt – 1/4 tsp Whole Milk – 1 cup Butter, Cut Into Cubes – 3 tsp Eggs, Lightly Beaten – 2 large Melted Butter Crème Fraîche Thinly [...]

Oysters – Radish, Pear, Beluga Caviar

Ingredients: Oysters – 4 Large Finely Diced Pear – 25 Grams Finely Sliced Radish  – 10 grams Finely Sliced Cucumber  – 5 grams Soy Sauce  – 5 grams Lime Juice  – 5 grams Cream Fraiche  – 5 grams Beluga Caviar  – 5 grams Chervil – 3 grams Sea Salt White [...]

Beluga & Labneh

Ingredients: Beluga Caviar  - 15 grams Labneh - 35 grams Cucumber  - 5 grams Charcoal Blinis (See Blinis Recipe)  - 25 grams   Method: Using a bowl, micro grate the pellets cucumber into the labneh, add salt and pepper. Place the labneh into an attractive serving bowl and generously spoon [...]

Simple duck liver parfait

Duck liver mousse or parfait is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canapés at the grandest party, this simple pâté can excel in any situation. [...]

French Country Bread

Ingredients: Dried Or Fresh Yeast 1/2 tsp Warm Water – 1 cup Bread Flour - 1 1/2 cups Active Dry Yeast - 2 tsp Warm Water – 2 cups Whole Wheat Flour – 1 cup Bread Flour – 3 cups Salt – 2 tsp   Method: The night before baking [...]

Duck Parfait – Duck Rillette

Duck Parfait - Duck Rillette - Watercress - Truffle Aioli, Grape, Apricot Ingredients: Duck Legs – 4 Large Duck Fat – 20 grams Pink Pepper Corns – 5 grams Maldon Sea Salt – 5 grams Prunes – 5 grams Dried Morels– 5 grams Mixed Peppercorns Green, Pink, White – 2 grams Duck Liver – 100 grams Butter – [...]