Ingredients

• 24 pieces of big green asparagus
• 50ml of white chicken stock
• 10gr of butter
• 50gr of parmesan cheese on shavings
• 4 free range eggs
• 10cl of chicken jus

METHOD

Peel and wash the asparagus, cut the tops so they are about 8cms long, the left over finely chop.

In a hot pan add a little bit of olive oil, add the finely chopped asparagus, and sweat it out for 3 to 4 mins, without color, after cover with the chicken stock, bring to the boil and cook for 5 minutes.

Mix in a blender with 20gr until a fine puree.

Cook the eggs in boiling water for 5minutes 30 seconds; once they are cooked put them in ice cold water, to stop the cooking.

For the asparagus tips, heat a cast iron cocotte with a dazzle of olive oil, add the tips, saute them a couple of minutes, and then cook them with 10cl of chicken stock, once the tips are cooked, glaze them in their own juice.

PRESENTATION

Heat the puree of asparagus and the chicken jus, check the seasoning, warm the eggs in warm water for 5 minutes, in the center of the plate add a little bit of the puree, then 6 pieces of glazed asparagus, the warm egg and then a dazzle of jus. Add a couple of shavings of parmesan cheese.

SERVE WHILE HOT.

Ingredients

• 300gr Elbow macaroni
• 150gr Butter
• 150gr Cooked ham
• 3cl Black truffle jus
• 100gr Black truffle
• 20cl Bechamel sauce
• 100gr Comte cheese in shavings

METHOD

Cut the ham into small lardons. Clean and finely chop the black truffle.

Bring to the boil 1 liter of chicken stock.

In a cocotte heat up 50gr of butter, sweat out the macaronis, add a little salt, and cover with the chicken stock.

Cook slowly for about 10 minutes, stirring from time to time, and adding stock if needed. The pasta should stay "Al Dente".

After 10 minutes of cooking, reduce the remaining stock, then off the heat add the remaining butter, ham and truffle.

PRESENTATION

Heat up the bechamel sauce, check the seasoning of the pasta; it should be creamy, lie from the butter and the stock.

In a soup plate, put 2 spoons of bechamel sauce, then the pasta on top.

Finish with 3 comte shavings, and fresh pepper from the mill.

Ingredients

• 4 Red mullets
• 2 Fennels
• 8 Spring onions
• 4 Candied tomatoes
• 8 Black olives
• 20cl Shellfish stock

METHOD

Clean and filet the mullets leaving the filets attached by the tail.

Cut the fennel into 2 flat pieces.

With the trimmings, cut them as thin as possible, leave in ice water for minimum 30 minutes.

Trim the spring onions, take off the first skin, .

For the fish soup

Take 1 kg of fresh rock fish, do not wash them, cut them up into small equal pieces, finely slice 1 white onion and 6 tomatoes, and cut 1 head of garlic into 2.

In a cocotte, heat up a dazzle of olive oil; sweat out for 5 minutes the onion, garlic, and 10 black peppercorns, add the fish and cook for 5 minutes with the lid on and without stirring, after add the tomatoes and then again leave it for 10 minutes to cook without stirring, complete with some chicken stock and then cook for 20 minutes, slowly, at the end of the cooking time, leave to infuse for 10 minutes and then pass through a fine chinois.

Keep to one side.

For the shellfish stock

Chop into small pieces 1 lobster; chop into small lardons 100gr of bacon.

In a hot cocotte add a dazzle of olive oil; roast the lobster for 3 minutes then add 3 cloves of crushed garlic, 2 lemon rinds, the lardons, thyme, black peppercorns, cook for another 5 minutes, and the add the tomatoes, cook for 5 minutes , stirring often, reducing the tomatoes and then add the fish soup leave it to simmer for 30 minutes, after this add a bunch of basil for 10 minutes to infuse, then passe the stock though a fine sieve, (we only need the stock) reduce it, until the consistence of a sauce adding a knob of butter and a dazzle of olive oil.

PRESENTATION

Cook the fennel in a little bit of olive oil for a few minutes, the add some chicken stock and cook them until they are cooked fondant, adding chicken stock if needed, once they are cooked glaze them in their juice, then add the tomatoes and olives.

In a small frying pan saute the spring onions, for 2 minutes.

In a non stick frying pan cook the mullets on each side until the skin is crispy, finish in the oven if necessary.

On a round plate, put the pieces of fennel in the center, the mullet just over lapping the fennel, the tomato, 3 pieces of olives, and the spring onion, trying to give the dish some volume, finishing with the raw fennel.

Just before serving, heat the sauce, emulsion, and dazzle around the fish.

Ingredients

• 500ml Cream
• 80gr Sugar
• 1 Vanilla pod
• 5gr Gelatine
• Fresh fruits

METHOD

Put the gelatine to soak in cold water for 20 minutes, Bring to up to the boil the cream and the vanilla, add the sugar, and then add the gelatin, leave to cool down on some ice, when it starts to jellifies, put into some martini glasses and leave it in the fridge for at least 1 hour.

Slice the fruits into small brunoise, leave them to marinate in a little syrup for 30 minutes.

Just before serving add the fruits on top of the Pannacotta.