some recipe , have not try

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Study of melon, and duck  

Rock melon cold soup, grappa with smoked prosciutto of duck (rougie)

rock  melon, Ashes goath cheese, almond, olive, Pernod perfume, crouton with goose liver (rougie)

Rock melon cold soup, grappa with smoked prosciutto of duck (rougie)

600 g rock melon

100 ml grappa

150 gm smoke duck rougie

Milk form (for decoration)

Fine herbs and edible flower for decoration (for decoration)

4 mini slice of garlic bread

Take melon peeled and carve wit h the parry spoon 8 small ball .Take out the seed and blend all in a blender , slight seasoning .

Pass in a fine stain, add the grappa and  place in fridge .

Take, duck breast, slice, and place the melon ball and the slice in a bamboo stick , place on top of a small pices of garlic bread crouton .

Served the cold soup in a small glass espresso cup with milk form ( the evaporated milk  from the cappuccino cream foam ) the crouton and the kebabs bear buy .

Decorated with the herbs, flower , and balsamic reduction pipe .

Balsamic reduction

300 ml balsamic vinaigrette

200 gm sugar

Seasoning

Caramelize sugar in a pan, add the balsamic and reduce until thick , seasoning .

Water melon, feta cheese, almond olive, Pernod perfume, crouton with duck liver terrine (rougie)

Pernod perfume

120 ml almond oil  

30 ml Pernod

20 g red vinaigrette

2 g anise

In a perfume bottle mix ingredients and leave for a day before to spay as a dressing.

 For the preparation:

300 g water melon

100 g ashes goat cheese

50 g Kalamata olive with out seed (chopped )

20 g almond flakes

12  thin slice of pain brioche cut round shape 2 mm

100 g of rougie goose liver

Fine herbs and edible flower

60 g of fresh mini salad

Pernod perfume

Cut the water melon in cube, triangle, place in a plate, and topped with the cube of feta cheese, the olive paste, the almond and decorated with edible flower.

At the side prepare the crouton, toasted, cut the terrine same size, and form a mille foille

Served all in the plate with a micro salad and the spray dressing.( spray on the serving time )

Roasted lamb with the warm beans salad and autumn shrooms

Warm beans salad:

50 g fava beans

50 g green lentil

50 g borlotti beans

50 g canellini beans

Sea salt

Pepper

Extra virgin olive oil

Pelled the fava beans and boil in salted water , keep at the side .  Take the beans in different pan to boil with water and keep at the side (  al  beans have to be already left in the water a day before ) , do no use salt on the water .

Place the beans in a ball, dressed with extra virgin olive oil , balsamic vinaigrette , sea salt and pepper .

Autumn mushrooms:

300 gm Chanterelle fresh

200 g Bleu foot Mushrooms

10 gm unsalted butter

20 gm fresh sage

Salt and pepper

30 g Choped onion

Seasoning

Clean mushrooms and chook in the clarified butter with the sage , add just seasoning .

Garlic foarm

200 g garlic

300 ml milk

100 g butter

Salt pepper

10 gm cumin

Take garlic, blanch in some salt water, take out and remove the inside root ,

A part boil the milk, add the garlic and some rosemary for infuse for five minutes, take out and add the butter . Add just seasoning.

With a hand blander whipped the form and keep the side .Each time you serve sprinkle the form with the cumin powder to give some color .

Lamb juice

300 gm lamb dark juice

200 gm Red wine

20 gm Black broken truffle

Clarified butter

2 gm Cumin

1 gm Fennel seed

Corn starch some

Reduce the lamb stock with the rest of ingredient, seasoning , add some broken truffle inside ( the color have to be dark )

For the Lamb;

1000 g lamb rank

50 g truffle

Lamb juice

Salad of beans

Autumn Shrooms

Lamb juice

Garlic cumin form

Lavender flower for decoration

Prepare clean the lamb rack with the bone, seasoning and place in a ho t oven for the  15 minutes or the at 180*.

Make sure you cover the bone with the aluminum foil to prevent to burn.

Place the salad beans in a plate, the shrooms , pour in a street line the sauce and served with the rack of lamb on top, slice the fresh truffle around , put some sea salt and ground pepper ,

Dressed the lamb with some garlic cumin form and lavender flower.

Early grey tea and chocolate dome with coconut sorbet and berries.

Chocolate mousse

80 gm milk

80 gm cream

12 gm sugar

32 g egg yolk

2 g gelatin sheet

320 g milk chocolate

430 g whipped cream

Make a custard using the milk, the cream , the sugar and pour the eggs yolk . > them add the gelatine (soaked and drained ) and pour over the  melted chocolate . Fouled the whipped cream (still soft) into the mixture

Chocolate Cremeux

190 g cream

190 g milk

24 g Early grey tea

95 g sugar \125 g eggs yolk

4 g gelatine leave

410 g 70 % dark chocolate

Bring the cream , milk and the tea to boil , let the infuse for one hour . Strain mixture , make custard with the sugar and eggs yolk . add gelatin ( soaked and drained ) to the mixture and pour on top of the grated chocolate .

Croquant

90 g milk chocolate

230 g praline

107 g paillete feuilletiene

Melted chocolate. Add praline then the fuillletine

Brownie

400 g butter

320 g sugar

128 g glucose

320 sugar
128 g glucose

320g eggs

225 g 58%dark chocolate

160 g flour

32g cocoa powder

16 gm chopped walnuts

160 g whole pecan nut

Combine butter sugar and glucose, add eggs one by one, and fold the melted chocolate Add flour, the cocoa powder and chopped walnuts.

Spread the mixture in the silpad, bake in the oven 180 * for 1 minute.

When cooked, take out and cool down,

Cover the Brownies with 5 mm thick layer of croquant. Cut in disk form 70 mm. Place in fridge.

Chocolate icing

290 water

360 g sugar

120 g cocoa butter

240 cream

13 g gelatine sheet

Bring water, sugar, cocoa powder and the cream to the boil .Add gelatine and strained.

Coconut sorbet

360 g sugar

320 g water

48g

Powder glucose

1600g coconut puree’

224 g Malibu liquor

80 gm grated coconut roasted

Bring the sugar, water and glucose to boil .Take off and add the coconut puree’ . Let cool down and add the Malibu.

Place the mixture in a fridge, them when is ready pour in a sorbet machine .When the sorbet is ready foaled in the grated coconut

 To assembly the dome:

Pipe the chocolate cremeux into the flexi pan  , until 3 /4 of the capacity . Put in freezer for 5 minute .pipe chocolate mousse on top of the cremeux. Close whit the brownies , placing the croquant facing down ,toward the mousse . Freeze.

Glaze the dome with the chocolate icing, then place in a plate accompany by the coconut sorbet and fruit berry  for the decoration