Eclair

Pheasant with Chanterelles and black Apple

Pheasant

Hazelnut

Dover Sole

Ryg Ost

Oyster

Strawberry

Detroit Red

Vendance caviar

Cantaloupe with Tarragon and Dill Vinegar

Cantaloupe

Preheat your oven to 400°F (200°C). In a saucepan, combine water and butter over medium heat until the butter melts. Stir in flour and salt all at once, and mix vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and allow to cool for about 5 minutes.

Prepare the Eclair Pastry

Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Add the Eggs

Transfer the dough to a piping bag and pipe 4-inch long strips onto a lined baking sheet. Bake in the preheated oven for 25-30 minutes or until golden brown and puffed.

Pipe the Pastry

Soak the dried porcini mushrooms in hot water for about 20 minutes until softened. Drain, then chop finely. In a bowl, mix the chopped mushrooms, heavy cream, cream cheese, garlic powder, salt, and black pepper until well combined.

Prepare the Porcini Filling

Once the eclairs are cooled, use a small knife to make a slit on the side of each eclair. Fill each eclair with the porcini filling using a piping bag.

Fill the Eclairs

Serve immediately, or refrigerate until ready to serve.

Serve

water

unsalted butter

all-purpose flour

eggs

salt

Clean the pheasant breasts and pat them dry. Clean the chanterelle mushrooms thoroughly and slice them if large. Core and slice the black apples.

Prepare the Ingredients

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Season the pheasant breasts with salt and black pepper. Sear the pheasant for about 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.

Sear the Pheasant

In the same skillet, add the remaining butter and the garlic, sautéing for about 1 minute. Add the chanterelle mushrooms and thyme, cooking for another 5-6 minutes until the mushrooms are tender and golden.

Cook the Chanterelles

Add the sliced black apples to the skillet and cook for an additional 2 minutes. Serve the pheasant breasts topped with the chanterelles and black apple mixture.

Combine and Serve

Pheasant breasts

Chanterelle mushrooms

Black apples

Olive oil

Butter

Garlic

Fresh thyme

Salt

Black pepper

Wash and peel the sunchokes. Cut them into bite-sized pieces and set aside.

Prepare the Sunchokes

In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes, stirring frequently until golden brown. Remove from heat and roughly chop.

Toast the Hazelnuts

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sunchoke pieces and cook for about 10-12 minutes, stirring occasionally, until they are golden and tender.

Sauté the Sunchokes

Stir in the thyme leaves, salt, and black pepper. Pour in the vegetable broth and bring to a simmer. Cook for an additional 5 minutes.

Add Seasonings

Remove the skillet from heat and stir in the chopped hazelnuts and grated Parmesan cheese until well combined.

Combine with Hazelnuts

Transfer to a serving dish and enjoy warm as a delicious side or a light main course.

Hazelnuts

Sunchokes (Jerusalem artichokes)

Garlic cloves, minced

Fresh thyme leaves

Vegetable broth

Parmesan cheese, grated

Season the Dover sole fillets with salt and black pepper on both sides.

Prepare the Sole

In a large skillet, melt the butter over medium heat. Once the butter is bubbling, add the seasoned sole fillets. Cook for about 3-4 minutes on each side, or until the fish is golden brown and cooked through.

Cook the Dover Sole

In the same skillet, reduce the heat and add the elderflower cordial and lemon juice to the remaining butter. Stir gently and let simmer for 1-2 minutes.

Make the Sauce

Place the cooked Dover sole on a plate, drizzle with the elderflower sauce, and top with caviar and fresh dill.

Plate the Dish

Dover sole fillets

Elderflower cordial

Fresh lemon juice

Caviar

Fresh dill

Preheat your oven to 375°F (190°C). In a bowl, mix olive oil, lemon juice, salt, and black pepper. Marinate the salmon fillets in this mixture for about 15 minutes.

Prepare the Salmon

Place the marinated salmon on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.

Bake the Salmon

While the salmon is baking, slice the cucumber thinly. You can either serve it raw or lightly salt it and let it sit for a few minutes to draw out moisture.

Prepare the Cucumber

Once the salmon is done, place it on a plate and arrange the cucumber slices around it. Garnish with fresh dill.

Salmon fillet

Cucumber

Lemon juice

Carefully shuck the fresh oysters, discarding the top shell and leaving the oysters on the bottom shell. Place them on a serving platter with crushed ice to keep them chilled.

Shucking the Oysters

In a small bowl, toss the julienned kohlrabi with sea salt and freshly ground black pepper. Let it sit for about 5 minutes to soften slightly.

Preparing the Kohlrabi

On each oyster, add about a teaspoon of horseradish sauce. Top with a few pieces of seasoned kohlrabi.

Assembling the Dish

Garnish the platter with lemon wedges and fresh dill. Serve immediately.

Garnishing

Fresh oysters

Horseradish sauce

Kohlrabi, peeled and julienned

Lemon wedges

Fresh dill, for garnish

Sea salt

Black pepper, freshly ground

Wash the fresh strawberries thoroughly under cold water. Remove the stems and slice them in half.

Prepare the Strawberries

In a small bowl, crumble the chevre and mix it with honey until well combined.

Mix the Chevre

On a serving platter, arrange the halved strawberries. Spoon a small amount of the honey-chevre mixture onto each strawberry half.

Assemble the Dish

Sprinkle fresh woodruff leaves over the strawberries and drizzle with balsamic reduction. Add black pepper on top to enhance the flavors.

Garnish

Serve immediately as an appetizer or dessert.

Fresh strawberries

Chevre (goat cheese)

Fresh woodruff leaves

Honey

Balsamic reduction

Rinse the black currants thoroughly under cold water to remove any dirt or debris. Remove any stems and leaves.

Prepare the Black Currants

Wash the sorrel leaves and chop them roughly. In a blender, combine the chopped sorrel leaves with 1 cup of water. Blend until smooth.

Blend the Sorrel

In a medium saucepan, combine the rinsed black currants, blended sorrel mixture, sugar, and lemon juice. Bring to a boil over medium heat, then reduce to a simmer.

Cook the Mixture

Let the mixture simmer for about 15-20 minutes, stirring occasionally until the black currants are soft and the mixture has thickened slightly.

Simmer

Remove from heat and let cool slightly. Serve warm or chilled as a unique dessert or topping.

Cool and Serve

Black currants

Fresh sorrel leaves

Granulated sugar

Water

In a medium bowl, whisk together the heavy cream and buttermilk. Cover the bowl with a clean kitchen towel and let it sit at room temperature for 12 to 24 hours until it thickens and develops a tangy flavor.

Culturing the Cream

Once the cream is cultured, add sea salt and freshly ground black pepper to taste. Mix well until the seasonings are evenly distributed.

Seasoning the Cream

Transfer the cultured cream to a serving dish. Top with fresh pepper cress, allowing it to scatter over the surface. Serve immediately with crackers or bread.

Serving

heavy cream

buttermilk

pepper cress

sea salt

freshly ground black pepper

Cut the cantaloupe in half, remove the seeds, and scoop out the flesh. Cut the flesh into bite-sized cubes.

Prepare the Cantaloupe

In a small mixing bowl, whisk together the dill vinegar, olive oil, chopped tarragon, salt, and black pepper.

Make the Dressing

In a large bowl, combine the cantaloupe cubes with the dressing. Toss gently to coat the cantaloupe with the dressing. Serve immediately as a refreshing salad.