shrimp oil

• Heat the oil in a large pan until very hot. Place the shrimp in the pan, remove from the heat and shake until the shrimp are pink. Let them cool in the oil, drain and keep the oil behind. We do not use the shrimps, but you can eat them.

Foam

• Heat the oil over medium heat in a pan. Add the chopped vegetables, garlic, peppercorns and coriander seeds and cook until vegetables are tender, about 15 minutes. Add the vermouth and reduce over medium heat until syrupy. Add parsley, fish stock, whipping cream and milk. Bring the mixture to a gentle boil and let it cool off the heat. Strain it into a clean pan.

scallop tartare

• Mix the scallops with the pickled lemon (or lemon juice), chives, walnut oil, vinegar and salt. Divide the mixture between the plates using a small ring mold (5 cm).

Finish up

• Gently heat the foam and stir in the chopped chocolate until it melts. Add salt. Pour some oil on a plate and dip the scallop slices in it. Season them with salt and fry them briefly in a hot, dry pan. Place the scallop rounds, baked side up, on the tartare and garnish with caviar, pea shoots and chocolate shavings. Use a stick blender to froth the chocolate foam and pour the foam around the tartare. Drizzle some shrimp oil on the foam and serve immediately.

• Measure the temperature of the room and the flour. Add together. The milk and water together must have a temperature that brings the total to 54 degrees.
• Put the flour in a ring on the worktop. Put the sugar and salt in it, pour in the milk / water mixture and crumble the yeast. Then mix the yeast with your hands through the liquid until it is completely absorbed. Then carefully mix the flour, sugar and salt with the moisture until a dough is formed. Knead this for 10 minutes into a nice elastic ball. Put it in a bowl and let it rise until the volume has doubled. That can take a night.
• After the rising, knead the dough for a while. Beat the butter to the same firmness as the dough. Roll out the dough into a piece of cloth, large enough to cover the butter. Place the slice of butter in the middle of the dough and fold the dough in its entirety tightly closed. The butter can not get through. Then roll out the whole into an elongated rectangular piece. Fold it in three, turn it 90 degrees and roll out again into an elongated piece. Fold in three and place in the fridge to allow the butter to stiffen and let the dough rest.
• After half an hour, unpack the patch and roll out again into a long piece of cloth. Fold in three and put back in the fridge for half an hour.
• Repeat this once more and leave the lap unrolled on the worksheet. The width of the piece should be about 18 cm.
• Cut triangles measuring 18 cm high and 9 cm wide from the dough. Make an incision of 1 cm in the middle of the base. Pull the dough slightly apart in width and length and then start rolling up from the base of the triangle. Pull out the dough a bit. Place the resulting croissant with the overlapping piece down on a baking sheet covered with parchment paper. Let the croissants rise until they are doubled in size.
• Brush them with beaten egg, and bake them in a 190-degree oven, about 15 minutes, nicely browned.

• Bring the cream to the boil with the cinnamon sticks and a pinch of salt. Leave it on gently for 20 minutes. Then remove from the heat and remove the cinnamon sticks. Gradually stir the chocolate into the warm cream until it is a homogeneous mass. If necessary, heat the mixture in a bain marie. Let cool to room temperature. Make circles of white chocolate on greaseproof paper. Fill a piping bag with a nozzle of your choice with the mixture and pipe shapes onto the chocolate slices. Dip the bonbons through the tempered white chocolate. Finishing: mix the cinnamon powder with the icing sugar and sprinkle a little on each bonbon using a small sieve.

  Variation: use some seaweed in stead of cinnamon powder and icing sugar.

• When you use dry yeast, mix the yeast with the flour. When you use fresh yeast, follow the next step. Place the flour in a ring on the working table. Pour the water into the ring. Put the fresh yeast in the water, crumble and blend it with your fingers until it is solved into the water. Mix the water gently with the flour until the result is a rather moisty dough. At this point you add the salt and start mixing the salt into the dough. Then you knead the dough for about 10 minutes. Make a ball and put into a bowl. Let it rise for 35 minutes at a temperature of 23 ºC or 73ºF. Cut the dough into 4 pieces. Make it flat, fold the sides inward and roll until it is a long roll. The endings should be thinner. Place the rolls on floured towels and let it rise for another 35 minutes. Preheat the oven to 250ºC or 480ºF. Cut incisions with a razor blade into the dough and bake for 30 minutes until nice brown looking and smelling.

Carrot gnocchi

• Cook the potatoes and carrots. Grind them in a vegetable grinder or masher.

• Knead the mixture into a dough with the flour and season with the nutmeg, salt and pepper. Roll the dough with a flour-pollinated worktop into a thin roll with a diameter of 1 cm. Cut the roll into pieces of 1.5 cm.
• Sprinkle a little flour into a bowl. Press the pieces of dough with the teeth of an inverted fork, so they curl a little. Put the gnocchi in the bowl.

Langoustines and saffron cream

• Heat the olive oil in a pan. Fruit the finely chopped shallot glassy. Add the langoustines and fry them on high heat until they are beautifulpink. Extinguish the langoustines with the wine, add the saffron and cream and let the mix reduce until half.

Procsiuto di Parma

• Preheat the oven to 100 degrees C. Place the slices of ham on a baking tray and dry them in the oven in about 45 minutes.

Finish

• Bring a pan with ample water and salt to a boil. Put the gnocchi in the boiling water. They're cooked when they float upstairs. When cooking in portions, put the cooked in a bowl and keep them warm in an oven of 80 degrees.
• Then put the gnocchi at the langoustines in the saffron cream. Let this simmer for a few seconds. Put the dish over preheated plates and sprinkle it with the cheese. Garnish with the finely chopped parslye and prosciuto de parma.