The Culinary World of Escoffier_Australia master 1654067748 DEIASIA-PACIFIC THE CULINARY WORLD OF AUGUSTE ESCOFFIER An inspiring perspective by his disciples Auguste Escoffier wrote eight landmark books, including his most famous, Le Guide Culinaire which is still used today and has over 5000 recipes. He was the first to highlight fresh, wholesome ingredients from farm to table. We are pleased to present a modern, regional approach to Escoffier Culinary Guidebook, by 13 Disciples delegations of Asia-Pacific, each publishing its own cookbook. 130 Chefs participated in the elaboration of these masterpieces, offering their innovative twists to traditional recipes More than 200 recipes, to replicate at home or in your restaurant, with three levels of difficulties, step-by-step methods, chef's tips, plated dish photos, and sommelier's wine pairing, presenting various wines from the old to the new world. For cocktail lovers, discover a variety of modernized standards, with 50 unique concoctions to surprise every taste bud. Good food is the foundation of genuine happiness! (Auguste Escoffier) Robert Fontana (President Disciples Escoffier Asia-Pacific) AUSTRALIA Australia byLe Petit Futé Photo courtesy of Le Petit Futé - Photopgraphy by bmphotographer AUSTRALIA The mainland island or Terra Australis is one of those mythical destinations whose legend is well known: Outback, Opera, crocodiles, kangaroos, Great Barrier Reef or didgeridoo are all words that evoke the great outdoors and adventure. The atypical fauna punctuates each discovery: the strange wombat, the gentle koala, the prehistoric casoar, the enigmatic platypus or the famous Tasmanian devil. Animals are everywhere and the Aborigines attribute to them a main role in the Dreamtime, which is told to us through extraordinary songs, dances and rock paintings. However, the destination is not only for women, the cities are vibrant and modern, each with its own particular personality: Sydney the must-see with its elegant curved opera, Melbourne the punk and rebellious. Halfway between the two, Canberra, the scholar too often wrongly forgotten. To the south, Adelaide marks the end of the Great Ocean Road and the passage to the wild and desert west coast. Perth is the largest city in the region, born of the region's mining and oil boom. In the north, tropical Darwin is only a few kilometres from Indonesia. Going back east Cairns is the gateway to the islands and the Great Barrier Reef while the Gold Coast shines from its high skyscrapers. The most difficult thing will be to choose your itinerary because a trip to Australia will not be enough to see everything Best restaurants in Australia by Le Petit Futé About the Delegation Photo courtesy of Le Petit Futé - Photopgraphy by Andrey Bayda DISCIPLES ESCOFFIER AUSTRALIA DELEGATION Chef J.M Lerest implemented the delegation in Australia in 2016, to create a synergy with Australian & French chefs. As he was chef of French Embassy, he enjoyed the full support of the French Ambassador of the time. In 2017 Chef Jean Marie Lerest took his post at the French Embassy, Vatican City and he passed the presidency to Mr. Christophe Gregoire, executive chef and restaurant owner of Le Tres Bon. The delegation of Australia had the privilege and honour to induct His Excellency Mr. JP Thebault, French Ambassador to Australia on 17 March 2021 at the Residency of the French Embassy in Canberra. This special event was also the first Chapter and Epicurean dinner. $1,000 was donated to Canteen, an organisation which helps teenagers with cancer. At this event, celebrity chef Gabriel Gate was inducted into the Australian Delegation. Chef Gate is very well-known French chef in Australia, and of note, he created Taste Le Tour for 20 years with TV SBS program during Tour de France where he showcased regional French cuisine at each stage. Chef Gabriel Gate is also the President of Bocuse d’Or Australia. Despite the Covid situation, the Australian delegation made an amazing contribution on the 175th anniversary of Escoffier. A donation of $1,000 was offered to Beyond Blue, an organization supporting those with mental health issues. Bureau Members Bureau Members Disciples Escoffier Australia Christophe Grégoire President Sponsors THANK YOU! We would like to express our gratitude to all sponsors. Thank you so much for your interest in partnering with our organization! We are thrilled that you have showed interest in supporting us. Your sponsorship makes it possible for us to create our project. As a sponsor, your contribution is vital to continue our important work. We cannot succeed without the generosity of supporters like you. And we hope that the extra exposure you've received with your involvement will translate to considerable new business. Sponsorships are a win/win for everyone involved! Platinum Gold Silver Bronze Acknowledgements Acknowledgements credits & copyrights We would like to thank the 13 Disciples Escoffier Delegations in Asia-Pacific and all the contributors, for making this cookbook one of a kind. We hereby acknowledge the following people and organizations for their contributions to the cookbooks: - Project Director: Robert Fontana (Disciples Escoffier Asia-Pacific) - Managing Director: Hualing Guan (ICDE China) - Managing Editor: Richard Gillet (Thalias Hospitality) - Editor / Photo Editing: Yann Mandigou (Dine & Wine Bali) - Video Editing: Adrien (Disciples Escoffier Asia-Pacific) - Country presentation & photo: Courtesy of Le Petit Futé travel guide - Design & Layout: omnibook.com Links to other sites From time to time, we might provide links to other websites, not owned or controlled by Disciples Escoffier APAC. We cannot, however, be responsible for the privacy practices used by other website owners or the content or accuracy of those other websites. Copyright © 2022 by Disciples Escoffier Asia-Pacific | All Rights Reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping, or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews. Published by: omnibook.com for Disciples Escoffier Asia-Pacific Contributors Contributors MEET THE CHEFS Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cook and remains perhaps the foremost name in French cuisine. Not a chef in the world ignores the savoir-faire of Escoffier. Discover all participants, Chefs, Sommeliers & Mixologists, their background, current establishments, and a short Q&A session for a deeper understanding of their culinary vision. Thanks to all who participated in the realization of this project! Anthony Craig Anthony Craig Chef Recipes Calf's Head Ravigote Australian Version Veal Sweetbread Financière in Crust Revised Australian Style Company Eastlake Group Eastlake Group offers family-friendly dining at three convenient locations throughout Canberra. Our menu has been crafted by our award-winning chefs to suit everyone's taste. Keeping up with the latest food trends and local produce availability, our menus are diverse and regularly updated. This is clearly reflected in the diverse offerings under weekly specials as well as our daily lunch specials. With fresh, imaginative, hearty salads to traditional Club Favourites like schnitzel or fish and chips, our menu is designed to satisfy all tastes and dietary requirements, making Eastlake one of the go-to-clubs among Canberrans. Addresses: Eastlake Gungahlin 51 Hinder St, Gungahlin Act 2912 6147 5511 gcreception@eastlakefc.com.au Eastlake Football Club 3 Oxley St, Griffith Act 2603 6228 0999 efcreception@eastlakefc.com.au Eastlake Calwell 1 Were St, Calwell Act 2905 6291 5666 ccreception@eastlakefc.com.au Biography Anthony Craig is currently the Eastlake Group Executive Chef in Canberra, running three restaurants, 2 function centres and a Pub. Prior to this Anthony was the Managing Director of “Hospitality A Go-Go”, Hospitality A Go-Go provides catering service to three Clubs in Canberra for 10 years. Prior to the establishment of Hospitality A Go-Go Anthony was running the Boutique Venues Company which owns a string of Restaurants and Function centres such as Cha Cha Char, Wanganui River Gardens and Char Darwin. Anthony spent three years as the Director of Food and Beverage at the prestigious Brisbane Club. He spent 6 years as the Executive Chef for The Brisbane Club prior to that, following a stint as Executive Chef at Parliament House and the Park Hyatt in Canberra. Anthony has had extensive European experience including Premier Sous Chef at the Dorchester, 2 ½ years with the Savoy’s exclusive Connaught Hotel in Mayfair, 5 star hotels in Switzerland and Michelin star restaurants England. Anthony has worked for several royal families, including a position as Chef to the Sultan of Oman, specializing in European cuisines. Anthony is currently a national and regional judge of cookery for World-skills Australia and has been a judge of The Rising Chefs of Australia for the last seven years including a stint as Chief Judge. Chef Talk What is your cuisine style and philosophy? Modern Australian and my philosophy to food it that texture, colour and height are important factors every chef must obey but nothing is more important than taste. What inspires your cuisine? Deep love of food and how food is and should be a central focus in our lives What prompted you to become a chef? Grandmother was a chef for 50 years and as a child I was constantly drawn to the kitchen What is your favorite local ingredient? And why? Australian seafood, because the quality, freshness and abundance of variety are second to none. Which chef is your model? And why? Michelle Bourdin Chef de Cuisine of The Connaught Hotel Mayfair, London How important is Escoffier for you? Of the upmost importance, Escoffier the King of Chefs was instrumental in the creation of what work in professional Kitchens. What is your top 3 Escoffier’s recipe? Peach Melba Why did you join DEI? To be a force in the development of young Australian Chefs Previous / Next Christophe Gregoire Christophe Gregoire Chef Recipes Mackerel Escabèche Australian Style Mackerel Escabèche Restaurant Le Trés Bon Bungendore’s terroir: showcasing the taste of place In the classic Australian country setting of Bungendore village nestles Le Très Bon restaurant. This charming restaurant and cooking school is the epitome of provincial France; an old brick fireplace, elegant timber chairs and cloth draped tables topped with fresh flowers furnish the dining room for a romantic ambiance suited to intimate dining. Classic French dishes are prepared with local produce and inspired by Christophe’s world travels to fill the menu with ingredients like truffles, foie gras and seasonal vegetables. Address: 40 Malbon St, Bungendore, NSW, Australia Biography Master chef Christophe Gregoire was born and raised in the Les Vosges region of France, also home to the country’s greatest heroine, Joan of Arc, and famous for its spa resorts, pristine lakes, mountains and rustic farmhouse inns. After practicing and teaching around the world, Christophe met Josephine while working in New Caledonia. Living, working and raising a family in Bungendore, Christophe and Josephine complement each other in life as well as their passion for food, bringing their hearts full of vitality and warmth to Le Très Bon. Chef Christophe speaks passionately about fresh, local produce which Bungendore’s providers put at his fingertips, including chestnuts, organic vegetables, fruit and organic meat. When black truffles are in season, Chef Christophe loves to celebrate by way of offering special dinners, cooking classes and a daily truffle menu with truffles from his own truffiere. Chef Talk What is your cuisine style and philosophy? My style of cooking is classic French cuisine always made with seasonal local produce. What inspires your cuisine? My cuisine is inspired by the richness and diversity of the many different terroirs I have had the pleasure of experiencing over the past years. These include Guadeloupe, French Guiana, Madagascar, New Caledonia, Southern Italy and Australia. What prompted you to become a chef? I have fond memories of being with my grandma in the very small village in Vosges mountains - everything was done by hand. From milking the cows to Munster cheese making, raising rabbits, chickens, pigs to farming fields of wheat and vegetables. What is your favorite local ingredient? And why? One of my favourite local ingredients are, of course, truffles. Truffles are so complex and hold a very captivating flavour. For me, truffles are something magical that complements our good cuisine. They also hold an important connection to nature. Which chef is your model? And why? One of my favourite chefs is Marc Veyrat (Haute Savoie) for his profoundly strong connection with nature which ultimately inspires his cuisine and mine. I really appreciate his freedom and strong personality. How important is Escoffier for you? Auguste Escoffier is our spiritual master. Escoffier revolutionised French cuisine during a difficult period in France with his very advanced ideas and vision for his time. Apart from the humanism to which he bought to our kitchens (the sharing, the brigade and kitchen uniforms) Escoffier's strong spirit continues to bring us all together today. What is your top 3 Escoffier’s recipe? Tête de Veau Sauce Ravigote | Poularde Demi-Deuil | Pêche Melba Why did you join DEI? I wanted to join this beautiful and powerful family of Disciples Escoffier to contribute to the evolution of French cuisine, charity and to continue sharing knowledge for the next generations to come so that we can continue unity all around the world. Previous / Next Gabriel Gâte Gabriel Gâte Chef Recipes Yabbies Duchesse Nantua Crab Bisque with Finger Lime Company Gabriel Gâte Freelance Chef Consultant, Guest Speaker & MC, Cookbook Author, TV Presenter and Cookery Teacher. Gabriel has extensive experience as a guest speaker, having presented on subjects as wide as 'Travelling in France' and 'Food of Provence' to 'How to Teach Kids to Cook' and 'Cooking for Diabetics'. Having presented cookery shows and recipes on television for the last 40 years, Gabriel is well recognised all over Australia. His credits include ‘Taste Le Tour with Gabriel Gaté’ (SBS), ‘The Good Food Show’ (ABC) and ‘What’s Cooking’ (Ch 9), and he worked with Bert Newton for over twelve years on ‘Good Morning Australia’ (Ch 10). If you are interested in booking Gabriel to speak or present at an event, feel free to contact him for more information. Biography Gabriel Gaté trained as a cuisinier with several of the best French chefs of his generation in several of the top restaurants in France and England. He arrived in Australia in 1977 with his Australian wife, Angie. Soon after, Gabriel began to free-lance as a chef consultant, cooking demonstrator, writer and broadcaster. He is one of Australia’s best-selling cookery authors, his 24 cookbooks having sold well over one million copies. His latest book is So French So Sweet . Gabriel has presented cookery shows on television for the last 40 years. His credits include ‘The Good Food Show (ABC) and ‘What’s Cooking?’ (Nine Network) More recently and for fifteen years Gabriel has produced and fronted the popular cooking segment, “Taste Le Tour with Gabriel Gaté’ for SBS TV featuring the most talented chefs and patissiers, the best food, wines and gastronomy of France. Several generations of chefs and home cooks have been inspired by Gabriel’s cooking and food philosophy and he is often referred to as the original TV Master Chef in Australia. On Bastille Day 2000 Gabriel was honoured by the French government for his contribution to French gastronomy with the medal of Chevalier dans L’Ordre du Mérite Agricole. Chef Talk What is your cuisine style and philosophy? My cuisine is mostly french and is a reflexion of my life. What inspires your cuisine? The desire to eat delicious fresh food. What prompted you to become a chef? The joys of eating and cooking. What is your favorite local ingredient? And why? One of my favourite local ingredients are, of course, truffles. Truffles are so complex and hold a very captivating flavour. For me, truffles are something magical that complements our good cuisine. They also hold an important connection to nature. Which chef is your model? And why? My masters, Albert Augereau, Alain Senderens, Paul Bocuse and Michel Guérard all inspired me for their passion. How important is Escoffier for you? Escoffier's cookbook is a wonderful repertoire of French cuisine that I still consult after 50 years as a chef. What is your top 3 Escoffier’s recipe? Glace de Viande | Filets de Sole à la Cancalaise | Civet de Lièvre Why did you join DEI? To join my friend Chef Christophe Grégroire, president of DEI Australia. Previous / Next Recipes Recipes A REGIONAL APPROACH Let's not associate tradition with immobility! Auguste Escoffier revolutionized French gastronomy by establishing the basis of traditional cuisine. He promptly realized that in cooking there is a never-ending field of study and improvement. Gaining from the progress of the industrial revolution, he always worked at evolving his cuisine, (re)invented cooking methods and direction. The art of plating was also a field of perpetual research on his part. Pursuing his objective to develop new recipes, using mainly local products, new techniques, and novel technology, DEI Australia is sharing some of Escoffier's classics, using regional ingredients, with an innovative and simple approach. As in the past, tomorrow, others will come to take our vision, will rework it, and transform it to adapt to new needs and trends. Let's not associate tradition with immobility! 1. Mackerel Escabèche Escabèche de Maquereaux Mackerel Escabèche Chef Christophe Gregoire Difficulty 60mn 4 persons Ingredients Ingredients Quantity Unit Mackerel fillets 400 gr Plain flour 3 tbsp Olive oil 2 tbsp Table salt noted Black pepper noted Garlic 4 cloves Carrots 60 gr Onions 60 gr Olive oil 2 tbsp Chilli 4 pc White wine vinegar 4 tbsp Thyme 4 bunch Bay leaf 1 leaf Parsley 4 bunch Rock salt noted Water 5 tbsp Method Step 1 Mackerel: Salt and pepper the fish fillets, flour and cook quickly in very hot olive oil, set aside in a large salad bowl. Step 2 Prepare the marinade: In a small saucepan, heat the olive oil and add in 8 cloves of garlic, the carrot cut into rings and the onion cut into rings. Leave to fry for a few moments and add the white wine vinegar, rock salt, thyme, bay leaf, chillies, parsley and the water. Cook for 10 minutes and pour hot over the fish. Step 3 Leave to marinate for 24 hours. Step 4 Plating: Arrange the fish fillets in a wide deep plate and decorate with the vegetables in the marinade and the cold marinade. Chef's Tips Make the marinade the day before for an abundance of flavour! Sommelier Advice Le Petit Couscouril Collioure Blanc Domaine Vial-Magnères This Collioure blanc, composed of 90% Grenache Gris and 10% Grenache Blanc, will surprise you with its freshness and fruitiness. it will be perfect for your summer aperitif or just accompanied by a fish. Previous Next Previous / Next 2 Australian Style Mackerel Escabèche Escabèche de Maquereaux à l’Australienne Australian Style Mackerel Escabèche Chef Christophe Gregoire Difficulty 120mn 4 persons Ingredients Ingredients Quantity Unit Small fillets mackerel 4 pc Plain flour 4 tbsp Table salt Noted Pepper Noted Extra virgin olive oil 3 tbsp Carrots 80 gr Red chilli 1 pc Lemon caviar 2 pc Pigface Australian native flower 4 pc Warrigal leaves half bunch Macadamia nuts 2 pc Garlic 1 clove Australian native mountain pepper Noted Extra virgin olive oil 5 tbsp Method Step 1 Garnish: 1 large carrot, 1 red chilli, 2 caviar lemons, 4 Pigface flowers (native Australia flower) Step 2 Pesto: Warrigal leaves (native Australian leaves), 2 macadamia nuts, 1 clove of garlic, salt, native mountain pepper, 5 tablespoons of extra virgin olive oil. Use a mixer bowl and emulsify the Warrigal green leaves with the garlic, macadamia, olive oil and fine salt. Step 3 Mackerel: - Remove the backbone of the fish by cutting each end before using scissors, removing the head. - Salt and pepper the inside of the fish and flour. - Cook over high heat on both sides in olive oil, set aside. - Cut thin strips of carrot, red chilli and lay flat on a baking sheet, oil very lightly, salt and cook very quickly in the oven at 200 degrees Celsius for 4 minutes, set aside. Step 4 Plating: Place the fish in the middle of the plate, decorate the carrots and red chilli's in the shape of a rose, and place a Pigface flower. Pour in the Warrigal pesto. Chef's Tips Make sure the mackerel is fresh and the vegetables are cooked al dente! Sommelier Advice Le Petit Couscouril Collioure Blanc Domaine Vial-Magnères This Collioure blanc, composed of 90% Grenache Gris and 10% Grenache Blanc, will surprise you with its freshness and fruitiness. it will be perfect for your summer aperitif or just accompanied by a fish. Previous Next Previous / Next 3. Yabbies Duchesse Nantua Yabbies Duchesse Nantua Chef Gabriel Gâte Difficulty 2.5h 4 persons Ingredients Ingredients Quantity Unit Medium-sized yabbies (cooked) 8 pc Extra virgin olive oil 2 tbsp Brandy I tbsp Dry white wine 100 ml Diced tomatoes half cup Salt & pepper Noted Cayenne pepper 1 pinch Ground lemon myrtle leaves half tsp Finely gratted orange zest 2 tsp Cream Président 250 ml Choux puff 3mm diameters 8 pc Salted macadamia nuts 8 pc Finely cut chives 1 tbsp Method Step 1 Remove the yabby's head from the body and shell, the yabby tails and claws. Cut the yabby tails in halves and refrigerate with the claws. Cut the yabby shells into small pieces. Step 2 Heat the olive oil in a cast-iron pan and, when very hot, add the yabby shells pieces and stir well for a few minutes. Add the brandy and wine and stir well. Add diced tomato and the 100ml water, season with salt, pepper and cayenne pepper and stir over medium heat for a further 10 minutes. Step 3 Strain through a chinois, pressing on the shells to extract maximum flavour. Season with ground lemon myrtle leaves and orange zest. Place in a small saucepan and reduce to about 4 tablespoons Refrigerate to chill well. Step 4 Gently fold the very cold yabby sauce into the firm whipped cream. Transfer the preparation to a piping bag fitted with a 1 1/2cm serrated nozzle. Step 5 Plating: Slit the top off each choux puff. Place a piece of yabby tail and claw in each choux base. Pipe a little cream on top. Top with an inverted choux lid. Pipe a rosette of cream in the lid. Garnish with a piece of yabby tail and a macadamia nut and sprinkle with finely cut chives. Keep refrigerated until ready to serve. Chef's Tips Nantua, the name of a small town in the scenic French Jura region, is famous for yabbies and fresh water fish. The name Nantua is given to several classic French dishes and a delicious sauce with yabbies. Duchesse is a preparation of small choux puffs filled with a delicate savoury food. My Australian version is seasoned with ground lemon myrtle leaf and orange zest. Sommelier Advice Domaine du Tunnel St Peray Roussanne Stéphane Robert, Rhône Valley France On the nose delicate almond and apricot flower. In the mouth, full with a minerality that makes you salivate. Previous Next Previous / Next 1. Crab Bisque with Finger Lime Bisque de Crabe au Citron Vert Crab Bisque with Finger Lime Chef Gabriel Gâte Difficulty 60mn 4 persons Ingredients Ingredients Quantity Unit Whole fresh crab (about 700gr) 1 pc Olive oil 2 tbsp Fennel seeds 1 tsp Diced carrot 1 pc Brown onion diced half pc Salt & pepper Noted Diced tomatoes half cup Parsley 6 stalks Brandy 20 ml Dry white wine 60 ml Fish stock 600 ml Cream Président 2 tbsp Cayenne pepper 1 pinch Cooked crab meat 160 gr Finger limes 2 pc Finely cut chives 2 tbsp Dill noted sprig Method Step 1 Wash the crab in cold water. Cut the crab into small pieces, keeping everything. Step 2 Heat olive oil in a wide pan. Stir in the crab pieces and fennel seeds and sauté for 3-4 minutes. Add carrot and onion and cook for a few minutes. Season with salt and pepper. Step 3 Stir in tomatoes and parsley stalks. Add the brandy and white wine, bring to the boil, and boil for 2 minutes, before adding the stock. Simmer for 15 minutes. Step 4 Place the crab shells and liquid in a food processor and carefully blend to extract more flavour. Strain through a chinois, pressing on the shells to extract the maximum flavour. Step 5 Just before serving, reheat the bisque, whisking in the cream and add the cayenne pepper. Step 6 Plating: Place a little crab meat in 4 deep plates and pour the hot bisque over the top. Sprinkle with the finger lime pulp, cut chives and a few small sprigs of fennel or dill. Chef's Tips Australia is surrounded by sea and blessed with many varieties of soft shell crabs ideal for making bisque. Here is an ‘Australianised’ Escoffier classic flavoured with wild Australian fennel seeds and Australian finger lime pulp. Sommelier Advice Clos Saint Vincent Bellet Blanc Provence Superb wine with aromas of fruits and flowers. Great with Shellfish. Previous / Next 1. Calf's Head Ravigote Australian Version Tête de Veau Ravigote à l’Australienne Calf's Head Ravigote Australian Version Chef Anthony Craig Difficulty 4h 4 persons Ingredients Ingredients Quantity Unit Calf's head 600 gr Carrot 1 pc Onion 1 pc Leek 1 pc Celeriac 100 gr Garlic 2 cloves Bouquet garni 1 pc Bay leaf 1 pc Star anise 1 pc Lemon myrtle 50 sprig Saltbush 50 gr Bottlebrush flower 1 pc Double cream 150m ml Horseradish 1 tsp Seasoning noted Method Chef's Tips It is vital that the calf's head is soft when cooking process is complete. Sommelier Advice Parish Vineyard Riesling 2021 This Riesling is defined by a long spine of salty acidity, but balanced by textured complexity, flavours of feijoa and grapefruit and aromas of tea rose, cumquat and ocean spray. Previous / Next 2. Veal Sweetbread Financière in Crust Revised Australian Style Croustade de Ris de Veau Financière Révisée Version Australie Calf Sweetbread Financière Crisp Revised Australian Style Chef Anthony Craig Difficulty 3h 4 persons Ingredients Ingredients Quantity Unit Calf sweatbreads 220 gr Chicken breast dumplings 100 gr Veal kidneys 80 gr Carrot 1 pc Onion 1 pc Celeriac 100 gr Garlic cloves 2 pc Bouquet garni 1 pc Demi glace 100 ml Maderia 50 ml Chive 10 stig Sunflower oil 1 tbl Seasoning noted Poaching liquor 200 ml Cream double 50 ml Lotus root crisps 4 each Creeping saltbush leaves 16 pc Grenadine seeds 50 gr Violets 4 pc Method Step 1 Wash the sweetbreads in cold water to disgorge any blood and poach gently for 30 minutes with the carrot, onion, bouquet garni, garlic, celeriac, and salt. Drain and cut into cubes. Set aside. Step 2 Dice the veal kidney and sauté with the sunflower oil, salt, and pepper. Step 3 Cut the chicken breast dumplings into small dice. Reheat the dumplings, sweetbreads, and kidneys with a little demi-glace and Madeira. Step 4 Pass the cooking liquor and reduce with cream. Adjust the seasoning. Step 5 Plating Use a circular mould and press the sweetbread mixture into the mould, turn out into the centre of the plate, top with Lotus root, chives, and violet. Chef's Tips Sommelier Advice Pra "Otto" Soave Classico A lively, lithe white, with lovely lime blossom, pink grapefruit sorbet, stone and spice notes that linger on the mouth-watering finish. Hand-harvested and practicing organic. Age of vines 30 to 60 years. Fermented and aged in stainless steel. Practicing organic. Previous / Next