recipes

Ideas and suggestions for using our excellence

Lemon meringue pie
Hukambi coffee and milk
Pork belly sandwich with onions in cooked grape must
Pork tenderloin with green pepper and duchess potatoes
Razza Piemontese Fassone beef, carrots, yoghurt and Red Thaikiri® curry
Cabbage with scampi and Voghiera black garlic
Caramel panna cotta with blonde chocolate whipped ganache
Chicken and prawn curry terrine
Soft omelette with cod
Seeded grissini with Parmesan cheese
Top Entrecote Hokkaido Shabu-shabu
Casalba Iberian Lagarto from Bellota-fed pigs, creamed ratte potatoes with fermented black garlic and lemon
Venison chunks with Chasse a Courre® and wholemeal polenta
100% Hazelnut
La Rose Noire Round Graham Crackers, praline with 66% hazelnut, lemon and fresh coriander
Potato and mushroom casserole with smoked duck speck and Timut pepper
Ravioli with pear, onion and Mons 18-month Mimolette cheese
La Rose Noire Grande Tondo al Cacao, Valrhona Millot 74% pecan and mango praline
Éclair, Tahitiensis vanilla cream cheese and blueberry mousse
Crème brûlée with mascarpone, cocoa and coffee
Warm Komuntu 80% mousse, P125 Cuor di Guanaja sablé and raw almond sorbet
Amatika 46%, pear, ailanthus honey muesli and Chasse à Courre®
Brownie with P125 Cuor di Guanaja and Komuntu 80% texture
Tanariva 33%, salted butter and orange caramel
Rougié Duck Wings confit with mixed salad and Kurozu Vermont vinegar mayonnaise
Dulcey 35%, Toffee with passion fruit and pecan
Cocoa square with warm Tulakalum 75% ganache and raspberries
Almond tart with Opalys 33%, Cream cheese and blueberries
Millot 74% and apricots
Vanilla, lemon and lemon balm
100% Red Berries
Opalys, pistachio and strawberry
Risotto with frog, Verona celery, white asparagus and melted mild cheese
Tonkatsu-style Frog Supreme with fiordilatte braided cheese, cherry tomatoes, capers and herbs
Pecan and Orange Cream, Tulakalum whipped ganache, spiced reconstituted Sablé