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Chef's Recipes Welcome to the Chef’s Recipes page. I wısh you a pleasant time...

Red Wine-Blood Orange Poached Pear, Crisp Almond-Cranberry Cookie and Mascarpone ✨
12/10/2026

Red Wine-Blood Orange Poached Pear, Crisp Almond-Cranberry Cookie and Mascarpone ✨

12/10/2026

Coral 🪸 Tuile

Lamb Tenderloin KebabA contemporary interpretation of an Iranian classicRespecting identity and technique, with saffron ...
11/10/2026

Lamb Tenderloin Kebab

A contemporary interpretation of an Iranian classic
Respecting identity and technique, with saffron sauce

Beet Salmon Gravlax & mango Tartare with buttermilk dill marble saucecold grab & go appetizers crafted for Crust Saturd...
11/10/2026

Beet Salmon Gravlax & mango Tartare with buttermilk dill marble sauce

cold grab & go appetizers crafted for Crust Saturday best brunch buffet

One thing I find very frustrating about being a chef, is how much you are limited by the fact things have to taste good.
10/10/2026

One thing I find very frustrating about being a chef, is how much you are limited by the fact things have to taste good.

10/10/2026

Dorade Rose. Bone-in. Butter-basted.

Pan-roasted and continuously basted until golden, while keeping the flesh juicy and delicate.

Served with a warm salad of tomatoes, Taggiasca olives, pine nuts, chives and olive oil.

Silky cauliflower cream, sauce rouille finished with crustacean oil, and a few wild herbs to bring it all together.

Simple, focused, and all about the fish.


Beef tartare: Piedmont Fassona beef, egg jelly, breadcrumbs, Dijon mustard, roasted walnuts, tomato confit, caper blosso...
09/10/2026

Beef tartare: Piedmont Fassona beef, egg jelly, breadcrumbs, Dijon mustard, roasted walnuts, tomato confit, caper blossoms 👨‍🍳

Wild sea bass, burnt cauliflower, hummus, leeks butter sauceA twist of Mediterranean and European flavors, great combo ⭐...
09/10/2026

Wild sea bass, burnt cauliflower, hummus, leeks butter sauce
A twist of Mediterranean and European flavors, great combo ⭐️👌🏻
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08/10/2026

🟣 PURPLE CAVIAR 💜
The easiest spherification recipe you’ll ever see 🤯✨

📌 Save this recipe so you don’t lose it!

Ingredients:
• 280 g purple cauliflower
• 150 ml water
• 1 tbsp lemon juice
• 1 pinch of salt
• 1.5 g agar-agar
• 400 ml very cold neutral oil
Preparation:
1️⃣ Place the oil in the freezer for 30–40 minutes.
2️⃣ Cook the cauliflower, then blend with the water, lemon juice, and salt. Strain the mixture.
3️⃣ Heat 150 ml of the liquid with the agar-agar and bring to a boil for 30 seconds.
4️⃣ Let it cool slightly, then form droplets into the cold oil.
5️⃣ Rinse, and it’s ready ✅

Norwegian salmon cured in salted orange, filled with quinoa, apple and citrus cream. Finished with a touch of coconut, a...
08/10/2026

Norwegian salmon cured in salted orange, filled with quinoa, apple and citrus cream. Finished with a touch of coconut, apple gel, crispy fishbone and a vinaigrette of celery, apple, dill and roe.

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