Chocolate Fondant

Ribeye Steak

Grilled Sea Bass

Scallops

Beetroot Carpaccio

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy.

Whisk Eggs and Sugar

Slowly pour the melted chocolate mixture into the egg mixture while continuously whisking. Add the vanilla extract and mix until well combined.

Combine Mixtures

Sift the all-purpose flour into the chocolate mixture and gently fold it in until just combined. Be careful not to overmix.

Add Flour

Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.

Prepare Ramekins

Evenly divide the batter among the prepared ramekins. Bake in the preheated oven for about 10-12 minutes, until the edges are set but the centers are still soft.

Bake Fondants

Remove from the oven and let cool for a minute before inverting the ramekins onto plates. Serve immediately with a scoop of vanilla ice cream.

Cool and Serve

dark chocolate

unsalted butter

granulated sugar

eggs

all-purpose flour

vanilla extract

vanilla ice cream

Peel the potatoes and cut them into thick chips. Rinse them in cold water to remove excess starch.

Prepare the Hand-Cut Chips

In a large pot, bring salted water to a boil. Add the chips and cook for about 5 minutes until slightly tender. Drain and let them dry.

Cook the Chips

In a large skillet, heat oil over medium heat. Add the chips and fry until golden and crispy, around 10-15 minutes. Remove and drain on paper towels.

Fry the Chips

Season the ribeye steaks generously with salt and black pepper on both sides.

Prepare the Steak

In a skillet over medium-high heat, add olive oil. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

Cook the Steak

In the same skillet, lower the heat and add butter. Once melted, add minced garlic and sauté for 1 minute. Add the green peppercorns and beef broth, scraping the bottom of the skillet.

Make the Peppercorn Sauce

Pour in the heavy cream and simmer for 5 minutes until thickened. Season to taste with salt and pepper.

Finish the Sauce

Slice the ribeye steak and serve with hand-cut chips and drizzle with peppercorn sauce. Garnish with fresh parsley.

Serve

Ribeye steak

Olive oil

Salt

Black pepper

Potatoes

Butter

Heavy cream

Green peppercorns (jarred)

Beef broth

Garlic

Fresh parsley

In a bowl, mix together the olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Place the sea bass fillets in the marinade and let them sit for at least 30 minutes.

Prepare the Sea Bass

While the fish is marinating, chop the seasonal vegetables into bite-sized pieces. Drizzle with a little olive oil, salt, and pepper, and toss to coat.

Prepare the Vegetables

Preheat the grill to medium-high heat. Grill the marinated sea bass fillets for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Grill the Sea Bass

On the grill, place the vegetables in a grilling basket or on skewers. Grill for about 8-10 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

Once the sea bass and vegetables are cooked, remove them from the grill. Serve the grilled sea bass alongside the seasonal vegetables, garnished with additional parsley if desired.

Sea bass fillets

Lemon juice

Garlic cloves, minced

Fresh parsley, chopped

Seasonal vegetables (e.g., zucchini, bell peppers, asparagus)

In a medium saucepan, bring salted water to a boil. Add fresh peas and cook for 2-3 minutes until tender. Drain and set aside.

Prepare the Pea Purée

In a blender, combine the cooked peas, heavy cream, garlic, salt, and black pepper. Blend until smooth and adjust seasoning if necessary. Set aside.

Blend the Purée

Pat the scallops dry with paper towels and season with salt and black pepper. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Do not overcrowd the pan.

Sear the Scallops

Add lemon juice and remaining butter to the skillet. Spoon the melted butter over the scallops as they cook for an additional minute. Remove scallops from the pan and keep warm.

Finish the Scallops

On a serving plate, spread a generous amount of pea purée. Arrange the seared scallops on top and garnish with fresh mint or basil. Serve immediately.

Plate the Dish

Sea scallops

Fresh peas

Fresh mint or basil

Wash the beetroot thoroughly and trim the ends. Boil or roast the beetroot until tender, about 45 minutes if boiling or 60 minutes if roasting. Allow to cool, then peel the skin off and slice thinly.

Prepare the Beetroot

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to create a dressing.

Prepare the Dressing

On a serving plate, arrange the beetroot slices in a circular pattern. Crumble the goat cheese over the beetroot and sprinkle with chopped walnuts and parsley.

Assemble the Carpaccio

Drizzle the dressing over the assembled carpaccio and serve immediately as an appetizer or light meal.