La Recette

Ice cream
Ingredients

• 600g fresh duck liver
• 800ml milk
• 300g liver in cubes
• 9g alginate
• Brandy
• Pepper
• Salt

Method

Warm the duck liver to 40°C. Cut the liver into six pieces to later be passed through a sieve.
In a saucepan, infuse the milk with the pepper and a few drops of aged brandy.
Obtain a paste by passing the liver through a sieve at the adequate temperature. This is the paste that is later mixed with the warm milk mixture – never heat past 80°C –, add the alginate and blend until it has a creamy consistency.
Cut the rest of the liver into half-centimeter cubes.
Heat a frying pan until very hot and add the liver cubes. Heat them and drain the fat. With the help of a round spatula combine them with the previous mixture.

Olive sponge cake
Ingredients

• 100g black olive puree
• 20g sugar
• 40g flour
• 3 egg yolks
• 2 egg whites

Method

Whip the egg yolks with the sugar and flour, adding in the olive puree and then the already whipped egg whites. Spread the mixture into a mold and bake at 180°C for six minutes.

At the base of a cylindrical mold place the olive sponge cake covered by a balsamic vinegar reduction, then fill the rest of the mold with the previously prepared dough mixture and set aside for the next day.

Salad
Ingredients

• Raspberry soup
• Extra virgin olive oil
• Vinegar reduction
• Pansies
• Carnations
• Begonia
• Lobelia
• Lilac
• Arugula
• Red chard
• Mizuna salad

Method

Prepare the vinaigrette with the raspberry, olive oil, and balsamic reduction. Pour it into a circle and place the flowers and herbs on top.

Ochoa muscatel gelatin
Ingredients

• 3/4 liter Ochoa muscatel
• 4 gelatin leaves

Method

Prepare a traditional gelatin.

Remove the mold from the mold cylinder, warm it in the oven, caramelize with brown sugar, and finish by seasoning it with Maldon salt.

La Recette

Squab of bresse with salt crust
Ingredients

• 1 large squab of Bresse
• salt
• pepper
• thyme
• sage
• parsley
• olive oil

FOR THE SALT CRUST:

• 500g sea salt
• 500g flour
• 8 egg whites

Mix the ingredients into dough for covering the squab.

La Recette

Ingredients

For 4 servings

• 100 g Puntalette pasta
• 20 g butter
• 2 shallots, diced
• 1/4 l chicken stock
• salt
• ground white pepper
• a few drops of lemon juice

Cod tripe stew:

• 200 g desalinated cod tripe
• 1/2 white onion, julienned
• 1 bay leaf
• 40 g yellow bell pepper
• a pinch of toasted saffron
• 1 spoonful olive oil
• a pinch of Espelette pepper
• 4 spoonfuls chicken stock
• salt

Method

Desalinate the cod tripe for three days in water with a lot of ice. Fry the onion for one minute, add the slices of tripe and the rest of the ingredients. Cook for 10 minutes on low heat, cover and let cool for 1 hour. Reheat before serving.

Puntalette risotto:

Fry the diced shallots with the butter in a Teflon pan. Add the Puntalette pasta. Gradually add the chicken stock, always in quantities that the pasta can absorb. Continue this process until the pasta is just right. Salt, pepper and dress with lemon. Serve immediately.

La Recette

Ingredients

• 320 g of tagliatelle*
• 3 dl of murex sauce*

Method

Cook the tagliatelle in an abundant amount of water with salt for one and a half minutes so that they are still fairly crunchy, then give them a creamy consistency mixing them well with the murex sauce.
Portion out the tagliatelle onto 4 soup plates.