Welcome to Cucina.gr
The Use of Siphon
Recipes using Siphon in various combinations
The use of Siphon is increasing more and more today, especially in the restaurants
which want to provide a "Fine Dinin" experience to their customers.
For that reason the team of Cucina.gr provides you with some interesting combination of recipes with the use of Siphon with you can surprise your clients.
These recipes where presented by the French Executive Chef Christophe Pouy who visit Athens-Greece on May 2009, for a high level seminar in Greek professionals, on new technologies & new cooking techniques.
Brioche Beef Filet
A marvelous recipe for Buffet or a la carte
Cucina.gr presents a marvelous recipe which can be used either in Buffet or a la carte.
French Chef Christophe Pouy who at the time of the presentation of this recipe was Demonstration Chef in Ecole Ritz Ecoffier performed it in total perfection.
Ingredients for 4 to 6 servings
THE LIGHT SHELLFISH SAUCE: 1.1lbs (500g) crabs, velvety swimming crabs, or the heads of 18 crayfish,
10/12 size Dublin Bay prawns (langoustines or scampi), 3 1/2 oz (100g) butter (total),
6 Tbsp (1dl) white wine, 6 Tbsp (1dl) fish stock, 1 1/5cup (3dl) heavy (whipping) cream,
6 Tbsp (1dl) cognac, salt and pepper to taste.
Fresh Fruit Christmas Log
Recipe from 'Chocolate Bible' by Le Cordon Bleu
Enjoy your Christmas holidays, with a Fresh Fruit Christmas Log recipe, as recently released by "Chocolate Bible", written by Le Cordon Bleu