Turbot Cooked on a Champagne Barrel Stave
PREPARATION 01. The stave and turbot Lift the turbot fillets, wrap them in the Kombu and marinate 1 night. Remove the seaweed and portion the fillets. Powder them with dehydrated caviar and arrange on a stage of old Champagne barrels. Set aside at room temperature for 20 minutes then cook gently in a dry oven [...]
The Mandarin Nice Shipment
PREPARATION 01. Marmelade Make the marmalade by cutting the mandarins into slices and removing the seeds. Blanch them 3 times. Cut into small cubes of 3 mm (very thin). Mix with mandarin juice, sugar and pectin. Cook for 15 minutes over low heat. Put in a small bowl. For the jelly, take a small saucepan, [...]
The Yuka Flower Truffle Dome
PREPARATION 1. Peel the truffle and the artichokes with a peeling knife, leaving 1 cm of the bottom and removing the first hard leaves. 2. Then cut off the tips of hard leaves, by 3 cm. Cut your artichoke in half and cut 2 mm thick blades. Sauté them in a hot pan over medium [...]
Celery Tagliatelle with Caviar
PREPARATION 01. Celery Tagliatelle With the Japanese unwinder, make 50 cm strips of celery of 1 cm. Blanch for 1 minute in boiling salted water and warm when serving in celery sauce. 02. Salt Paste Prepare a salt dough by kneading the flour with the whole eggs, yolks, water and coarse salt. 03. Celery Sauce [...]
Mushroom Burger
PREPARATION 01. Miso Eggs Mix the white miso and Ecchu's miso. Separate the whites from the egg yolks and marinate the yolks in the miso for 48 hours. 02. Lace Tiles Blend the white background, olive oil, starch and salt in the blender. Put the mixture in the pan and obtain a fine tile, then [...]
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