Creative version of classic Borsch

Creative version of classic Borsch
Cipollino
Cuisinier: Adrian Quetglas
Pays: Rusia
Localité: 119034 Moscu
Adresse: Soymonovsky, built 1
(+7)4956952950

Adrian Quetglas, an Argentine forged professionally in Spain and located in Moscow, is a learned, talented chef who focuses on the most emblematic delicacies in Russia, reinventing them within a modern haute cuisine framework. Some of his proposals include different recreations of the Olivier salad that are truly extraordinary, as well as other dishes, among which the borsch is a shining example. His is a version that preserves the spirit of the dish, sociologically speaking, but sees it strengthened by other added qualities, like the immaculate flavors, the freshness, the sapid complexity and technique, the color… with the beetroot appearing in all its splendor: a consommé of the beet with vegetables and meat with beet jelly ravioli stuffed with sour cream, potato and onion, served with carpaccio, dill and potato chips, among other delicacies. With utter confidence, this is the most refined, light and artistic borsch in history.



La Recette



Ingredients

For the borsch broth:

  • 4 kg lean beef
  • 12 l water mineral water
  • 1 kg carrots
  • 700 g white onion
  • 350 g leeks
  • 5,5 kg beetroot
  • 150 g sugar
  • 300 g white wine vinegar 9%
  • 1700 g cabbage
  • 70 g garlic (1 head)
  • 2 kg tomatoes
  • 600 g red pepper
  • 150 g red onion
  • 100 g each of parsley and dill
  • 10 g black peppercorns
  • salt


Razor clam in almond oil

Razor clam in almond oil
Casa Gerardo
Cuisinier: Pedro y Marcos Morán
Pays: España
Localité: 33438 Prendes (Asturias).
Adresse: Ctra. AF 19, Km.9
(+34) 985887797

It is likely that this dish best reflects the style marked in 2007 and then confirmed in 2008 by Marcos Morán. An absolute “10” for the shellfish, served raw and hot over a purely minimalist construction, sapid and colorful, with the magnanimous presence of a nut. Here, the almond appears with a magical touch (oil) and a brushstroke (fat), displaying brilliant contrasts. This concept, these techniques, similar ingredients… they make up the body of a talented repertoire, one which is molding this young chef, called on to take his place at the highest levels of Spanish cuisine.



La Recette



Ingredients

  • 1 razor clam
  • 200 g almonds
  • 200 g almond oil

Method

1.) Grind the 200 g of almonds with 100 g of almond oil Strain until obtaining a uniform paste.
2.) Wrap the razor clam in a sous-vide bag with 10 g of almond oil.
3.) Cook at 62ºC for 2 minutes.



Monochrome of Norway lobster

Monocromo de Cigalas
Cuisinier: Paolo Lopriore
Pays: Italia
Localité: 53100 Siena
Adresse: Strada di Certosa, 82
(+39) 0577288180

Is there a more delicate, nuanced, beautiful and brilliant carpaccio as this monochrome of Norway lobster? Surely not. At least we can’t remember one.
With regard to the raw product, the Norway lobsters are neither frozen nor sliced with a machine, instead they are crushed by hand–a technique employed to fully preserve their flavor and meaty texture. A quick blast of heat from the salamander helps to accentuate the flavor. The magical touches are found in the seasoning: marinated lemon, fresh lemon, lime, mint, ginger, radish, cumin water and salt flakes excite the palate with exquisite and refreshing nuances. And the carrot juice confirms the exceptional chef, Paolo Lopriore, one of the most brilliant culinary artists on the planet today.



La Recette



Ingredients

For 4 servings:



Black and grey rice

Risotto Gris y Negro
Osteria Francescana
Cuisinier: Massimo Bottura
Pays: Italia
Localité: 41100 Módena
Adresse: Via Stella, 22
(+39) 059220286

Massimo Bottura is a poet whose cup runneth over with culinary idealism. Enthusiastic, exultant, rapturous… his state of mind comes through in his work, irradiating artistic dedication. Such confidence, insistence and even daring have propelled him, in only a few short years, to one of the icons of creative cuisine in all of Italy.
This black and grey rice, which is one of the less spectacular dishes on the menu, curiously enough, expresses erudition and intelligence–a truly doctoral dish. The sumptuous delicacy is tangible. The rice is soaked in oceanic flavors, with an intense flavor of oysters and, as if that weren’t enough, an inarguable addition:a spoonful of caviar.The staging, nothing short of a painter, eminently talented, makes one want to shut off the lights, close one’s eyes and taste with the soul.



La Recette



Ingredients

  • 280 g Acquerello rice
  • 100 g Belon oyster meat
  • 100 g Fine de Claire oyster meat
  • (strain the oyster water and set aside)
  • 1 shallot
  • 1/2 cup Anna Maria Clementi white wine
  • Strained fish stock (prepared with turbot, hake, celery, carrot, onion and lemon verbena)
  • 1 tablespoon Isigny butter
  • 20 g Beluga caviar

Method

For the squid ink cream

  • One ink bag from a squid


Grilled Oyster With Venere Rice

Ostra a la Plancha con Arroz Venere
Paco Morales
Cuisinier: Paco Morales
Pays: España
Localité: 46870 Valencia
Adresse: Ctra. Onteniente-Villena km 15,5
(+34) 962355173

Paco Morales, seemingly only shortly after being born, has become one of the most trusted references in creative haute cuisine in Madrid. His spirit and talent break molds. His style has no equal in the Spanish capital: radically minimalist creative cuisine. Along with Josean Martínez Alija “Guggenheim”, with whom he worked, as well as Andoni Luis Aduriz “Mugaritz”, where he spent a time training, they are the genuine representatives of this movement, which has remained personified in just a scant few chefs.
The finest example of his work must be the grilled oyster, hardly seared at all–a few moments is all it takes–and only on one side. It is presented jellied and warm, meaty and with all its juices, exultantly oceanic, served over a few grains of souffléed venere rice that bring beauty and textural counterpoints to the shellfish. Delicate, natural, yet full of gastronomic denaturalization and fullness. It is an achievement in itself that so few elements can offer such an exuberant universe.



La Recette



Grilled oyster with Venere rice
Ingredients

For the grilled oyster:

  • 4 Belon Oysters (Galicia)
  • 50 ml Aubaccasa Arbequina olive oil
  • 100 ml Oyster water
  • 0.90 g Xanthan powder

For the sea water:

  • 1 l mineral water
  • 30 g sea salt

For the venere rice:

  • 100 g Venere rice
  • 400 ml Mineral water
  • 10 g Fine salt
  • 1 l Extra virgin olive oil
  • 10 g Fine salt



Seaweed, herbs and root vegetable salad

Ensalada de algas, hierbas y raices
Cuisinier: Paolo Lopriore
Pays: Italia
Localité: 53100 Siena
Adresse: Strada di Certosa, 82
(+39) 0577288180

Paolo Lopriore is the chef with the most talent and culinary artistic dedication in Italy today. This daring proposal, cultivating the purity of nature in an exceptional, even unique way, is a result of his lucid and professional approach. The real brilliance is in the idea itself, the selection of ingredients, the purity that is expressed and the lack of western seasoning, particularly Italian, wholly without either oil or vinegar. Such historic, noble ingredients are substituted with intense aromas expressed with great subtlety: ginger, wasabi, mustard… bringing light and color to an otherwise strictly green composition.



La Recette



Seaweed, herbs and root vegetable salad
Ingredients

Ingredients for 4 servings:

  • 1 head escarole
  • 4 sorrel leaves
  • 4 wild spinach leaves
  • 4 French watercress leaves
  • 4 rue tips
  • 4 radishesAssortment of edible flowers
  • 4 Chinese mustard leaves
  • 16 chervil tips
  • 12 g ginger confit
  • 1 nori seaweed leaf
  • 4 g wasabi paste
  • 4 wormwood leaves
  • 4 sea fennel leaves

 

Method

Clean the lettuce, separating the green part from the yellow and throwing away the center stalk.

Wash all the aromatic herbs well and dry them with care.
Julienne the nori seaweed.
On 4 individual plates place 2 dots of wasabi topped by the lettuce. Decorate with the aromatic herbs, ginger, sliced radishes, seaweed and finally the flower petals.
 



Baked lumaconi pasta

Lumaconi de Pasta al Horno
Cuisinier: Paolo Lopriore
Pays: Italia
Localité: 53100 Siena
Adresse: Strada di Certosa, 82
(+39) 0577288180

The fact that Paolo Lopriore is the most avant-garde chef in Italy today does not mean that he hasn’t the capacity to reinvent traditional recipes. All the flavor of southern Italy is expressed in this immaculate, gigantic pasta, preserving every bit of its textural and sapid identity, it is lucidly and majestically impregnated with traditional ingredients, with wisdom and assuredness: tomato, basil, burrata cheese, aged parmesan…
A perfect reformation of Italian cuisine presented by a revolutionary.



La Recette



Baked lumaconi pasta
Ingredients

for 4 servings:

  • 8 hard semolina lumaconi shells
  • 2 burrate*
  • 12 fresh basil leaves
  • Extra virgin olive oil
  • 20 g grated Parmigiano-reggiano
  • 400 g tomato sauce perfumed with garlic and basil
  • 3 g agar
  • Salt, pepper and sugar
  • * Mozzarella di búfala with its cream.

 



Baby squid risotto with carpaccio and ink sauce

Risotto  de chipirones con su carpaccio y salsa negra .
Zorzal
Cuisinier: Iván Sáez
Pays: España
Localité: 28015 Madrid
Adresse: San Bernardino, 13
(+34) 915412026

Often the most simple things can be the most extraordinary. That is certainly the case with this recipe, intellectualizing a traditional dish in keeping with the set of values of contemporary haute cuisine. A superb baby squid risotto, academically prepared, covered by a carpaccio made from the same cephalopod, or of normal squid, strengthening the dish with its raw nature, beautifying the plate, accompanied by a few ribbons of squid ink. It is presented without altering the traditional sense of the dish, but with a new color and texture, converting it into a distinguished, elegant construction that is flavorfully, texturally and visually impressive.



La Recette



Baby squid risotto with carpaccio and ink sauce
Ingredients

FOR FOUR SERVINGS
For the sauce:

  • 1 kg baby squid
  • 700 g spring onion
  • 125 g dry white wine

For the ink:

  • Dry white wine
  • 1/2 onion
  • 1/2 green pepper
  • 50 g tomato sauce
  • 0.5 l fish stock
  • Squid and octopus ink
  • Oil

For the squid carpaccio:

  • 1 kg fresh calamari

For the rice:



Crusted cod with tender spring onion, lentils and crispy pancetta

Bacalao en Costra con Cebolleta Tierna, Lentejas y Panceta Crujiente
Paco Morales
Cuisinier: Paco Morales
Pays: España
Localité: 46870 Valencia
Adresse: Ctra. Ontenient-Villena, km. 15,5
(+34) 962355173

The young Paco Morales–a future number one in Spanish cuisine–has truly exceptional natural gifts beyond that of almost anyone we have seen in the last thirty years of gastronomy. His daringness and masterful talent are perfectly reflected in this recipe (which is nothing short of stellar), something that is no small feat when using salt cod as a protagonist.
Interestingly, as an alternative to the radical minimalism that distinguishes his work, he reveals a versatility to his approach that shines a light on his ability to construct more complex and academic dishes. The cod itself boasts a remarkably beautiful filet with a clean, sharp flavor: beyond juicy… it is then enriched with a flavorful, attractive crust of potato starch and served over a broth made of meat and cod; an essential construction in which the spring onion, lentils and crispy pancetta are swimming.



La Recette



Crusted cod with tender spring onion, lentils and crispy pancetta
Ingredients

For 4 servings:

For the cod:

  • 2 Salted cods (90 g per person).
  • 1 kg Potato starch
  • 2l Extra virgin olive oil
  • 100 ml Mineral water

For the spring onion:

  • 2 l mineral water
  • 12 g sea salt
  • 4 Fresh spring onions

For the lentils:

  • 100 g Small green lentils
  • 1 l Mineral water
  • 6 g Fine salt

For the stock:

  • 100 ml Cod stock
  • 100 ml Meat stock
  • Fine salt

For the cod stock:

  • 1 kg Cod skins
  • 1.2 l Mineral water

For the meat stock:

  • 5 kg Shank bone with marrow
  • 5 kg Flank steak
  • 1 kg Carrots
  • 1 kg Onions
  • 1 kg Leeks
  • 1 l Aged red wine
  • 10 l Mineral water

For the crispy pancetta:

  • 100 g Sliced bacon

Method

For the cod:

Make sure that the cod is desalted appropriately.
Cut each filet into two servings, square and high. Set aside in the freezer.
Place the potato starch in a large mixing bowl. Set aside.
In a large saucepan place the virgin olive oil. Keep at 200ºC/424ºF. Set aside.

For the spring onion:

Cut of the base of the spring onions as well as the green tops.
Place the mineral water, sea salt and spring onions in a saucepan.
Cook for 4 min.
Leave to cool in the same pan with the juices to finish the cooking process little by little.
Cut down the middle, remove the first few hard layers and cut into petal shapes: 5 per person.

For the lentils:

Place the mineral water, sea salt and lentils in a saucepan.
Cook for 15 min.
Leave to cool in its own cooking water.
Remove and pick out any lentils that may have broken.
15 lentils per person. Set aside.

For the stock:

Combine the two stocks and adjust the salt. Set aside.

For the cod stock:

Place the skins and water in a saucepan. Cook over low heat for 3 hours.
Strain through a fine sieve and transfer to a superbag. Set aside.

For the meat stock:

Roast all the ingredients in the oven at 200ºC/424ºF until they are well toasted.
Place in a large pot with the water and cook for 6 hours over low heat.
Reduce the red wine and add at the end of the preparation.
Strain and reduce to give it a texture that is more a reduction than a thickening.
Strain into a Superbag. Set aside.

For the crispy pancetta:

Place the sliced bacon in between two baking sheets and bake for 15 min. at 160ºC.
Finishing and presentation:
Dry well and place in a dehydrator; dry well and grind into a powder. Set aside.
Soak the cod with water and coat with the potato starch.
Fry at the said temperature for 3 minutes. Set aside.
On a deep plate place the spring onion, lentils, crispy pancetta and top with the cod. Add a small amount of the juices at the table as a counterpoint to the potato starch.
 



Grilled, smoked scallops with stewed chicken ravioli and sauce suprême

Vieiras ahumadas a la plancha. Ravioli de gallina a la olla con salsa suprema.
La Guériniére
Cuisinier: Stéphane Carrade
Pays: Francia
Localité: 33470 Gujan Mestras
Adresse: 18, Cours de Verdun
(+33) 0556660878

This dish expresses all wonder of the philosophy and laboriousness that defines the cuisine of Stéphane Carrade’s–a chef who has succeeded in putting forth a completely personal message… a combination which, it must be said, can wear on a guest at times for its exhaustive baroque style. Nonetheless, exuberance is coupled with wonder with two ultimate values: select products and an immaculate way of communicating them to the guest.
A supreme testimony to this element is found in these scallops. Excellent in and of themselves, seared and smoked, clean and powerful, offered alongside a succulent chicken ravioli with vegetables and juices, crowned with truffles and flowers as well as an attractive, refreshing green mango mirepoix seasoned with Espelette pepper and ginger, topped with an exciting adornment of sweet corn and bacon foam. It would be hard to find more purity, more complexity, more art and such beauty in a single dish.



La Recette



Grilled, smoked scallops with stewed chicken ravioli and sauce suprême
Ingredients

chez.ruffet@wanadoo.fr
The market: For 4 servings:

Ravioli:

  • Ravioli pasta 8 squares
  • Stewed chicken meat 200 g
  • Vegetable brunoise (carrot, onion, leek) 100 g
  • Chives
  • White scallops without the muscle 12

Mango rougail:

  • Green mango 100 g
  • Fresh onions 2
  • Ginger 20 g
  • Salt and Espelette pepper
  • White wine vinegar 1 ribbon
  • Olive oil 1 ribbon

Sauce suprême:

  • Chicken stock 1/2 liter
  • Flour 40 g
  • Cream 2 dl
  • Butter 20 g
  • Salt
  • Juice of 1 lemon

Corn-bacon emulsion

  • Corn 200 g
  • Smoked bacon 100 g
  • Freshly ground pepper 5 g
  • Beef consommé 2 dl
  • Cream 1 dl
  • Salt
  • Fresh truffles 10 g
  • White truffle oil
  • Truffle juice
  • Butter 40 g

Method

 

The recipe:

For the sauce suprême:

- Prepare a roux, making sure to cook the flour well.
- Cover with chicken stock.
- Cook for 30 minutes, add the cream and butter, strain and add the lemon juice.

For the ravioli:

Prepare a salpicon with the stewed chicken and vegetables. Add the truffle juice and chives. Season and close giving it the look of ravioli with a brush and egg yolk.

For the green mango Rougail:

- Chop the green mango.
- Slice the onion and ginger very finely. Combine the 3 elements, season with the Espelette pepper, salt, olive oil and white wine vinegar.

For the corn-bacon emulsion:

Cut the bacon into strips and brown with no added fat. Add the sweet corn and pepper. Cover with the consommé and the cream. Cook for 22 minutes. Strain while applying pressure, add a little butter and salt to taste.

Finish and assembly:

Place the mango rougail at the base of the plate with a round pasta cutter. Cook the ravioli in boiling, salted water with a ribbon of olive oil. Drain and toss with beurre noisette.
Place on top of the mango rougail and add the scallops, which will have been previously smoked with beech wood and grilled (also with no fat, oil, etc.). Cover the ravioli with the sauce suprême and freshly grated truffle. Finish with a drizzle of truffle oil, emulsify the corn sauce and make two dots on the dish.