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Café de paris butter

ingredients

  • 200g unsalted butter, softened
  • 1 shallot, finely minced
  • 1 garlic clove, finely grated
  • 1 tsp Dijon mustard
  • 1 tsp capers, chopped
  • 1 tsp anchovy paste or 2 anchovy fillets, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp Cognac or brandy
  • 1 tsp fresh lemon juice
  • 1 tsp paprika
  • A pinch of curry powder
  • A few drops of Tabasco
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped tarragon
  • Salt and freshly ground black pepper to taste

instructions

Start by allowing the butter to soften at room temperature until it’s pliable but not melted. Meanwhile, finely mince the shallot and garlic, and prepare the rest of the ingredients. In a mixing bowl, combine the softened butter with the shallot, garlic, Dijon mustard, chopped capers, anchovy paste, Worcestershire sauce, Cognac, lemon juice, paprika, curry powder, and a few drops of Tabasco if you like a touch of heat. Mix everything thoroughly until smooth and well-blended. Then fold in the freshly chopped herbs—parsley, tarragon, and chervil—and season the mixture with salt and freshly ground black pepper to taste.

Once the butter is evenly mixed, transfer it onto a sheet of parchment paper or plastic wrap. Shape it into a log, wrap it tightly, and refrigerate for at least one to two hours, or ideally overnight, to allow the flavours to develop fully. When ready to serve, slice a generous disc of the Cafè de Paris butter and place it over a freshly grilled steak or other hot protein, letting it melt into a rich, aromatic sauce.

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Hand-picked white crab, citrus concassé and ginger

Hand-picked white crab

Ingredients

for the crab:
  • 120g white crab meat (hand-picked)
  • 1 spoon of creme fraiche
  • 1 spoon chopped chives
  • salt
  • white peppercorn
  • 1 teaspoon of extra virgin oil
for the salad:
  • 1 blood orange, finely sliced
  • 1 spoon of pomegranate
  • finger lime
  • 1 lime
  • 1 grapefruit
  • 1 lemon
  • leaves of red endive
  • leaves of Frisée lettuce
for the ginger dressing:
  • 40g ginger peeled
  • 300g honey
  • 6 limes

instructions

For the ginger dressing

Peel the ginger and slice it finely. Place it in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then strain. Repeat this process four times.

In another pot, bring the honey to 110°C. Add the lime juice, zest, and the blanched ginger. Cook over low heat for 20 minutes. Let it cool and store.

For the salad

Start with the citrus concassé using limes, grapefruits and lemons.
Carefully wash all the leaves under cold running water to remove any dirt or residue. Gently dry them using a clean kitchen towel or a salad spinner, keeping the leaves crisp and intact.

For the white crab

Mix the meat with crème fraîche and finely chopped chives, then season with a drizzle of oil and a touch of crushed white peppercorns. Make sure you are removing the excess of water from the crab.

To plate up

Begin by preparing the blood orange carpaccio. Start with fresh, firm blood oranges—wash them thoroughly and pat dry. Using a sharp knife, carefully slice the oranges into very thin, even rounds, removing any seeds as you go. Arrange the slices in a single, overlapping layer on a chilled plate to create an elegant, translucent carpaccio base.

arranging a delicate bed of the washed and dried leaves on a chilled plate as the base. Spoon the citrus concassé evenly over the greens, distributing the vibrant citrus pieces to add colour and freshness. Gently mound the crab mixture on top or slightly to one side, ensuring it holds its shape; you can use a ring mould for a neater presentation if you like. Drizzle some of the ginger dressing around the plate or lightly over the crab and salad for a glossy finish and subtle zing. Optionally, garnish with small edible flowers or finger limes to add an elegant touch.

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Culinary reflections

Rediscovering the soul of cooking: A message for future generations by Chef Alberto.

In today’s culinary world, technical mastery has never been sharper, and dishes are executed with scientific precision, visually stunning, and flawless. Yet, in this race for perfection, the emotional connection with food is often lost. Future generations of chefs must remember that cooking is not just a performance of skill but an act of storytelling. It’s about creating flavours that awaken memories, dishes that speak of tradition, and experiences that linger long after the last bite.

As you refine your techniques, never forget that the soul of cuisine lies in its authenticity. Let your food reflect who you are, your roots, your creativity, and your passion. Don’t be afraid to let simplicity shine or to embrace imperfections that make a dish human. The future of cooking depends not only on innovation but on preserving its heart, where a plate carries a story, every flavour sparks an emotion, and every meal creates a connection.

by Chef Alberto

The story of my knives

They are my companions on this journey, my knives. In silence, they have been through everything with me, unfamiliar kitchens, endless shifts, days of glory, and nights full of doubts. Tired hands, scorching kitchens, and silences heavy with tension. They were there on the good days, when every movement was like music, and on the hard ones, when even a simple cut felt like a battle.

They have seen my hesitations, my first certainties, the small wounds and the deeper ones you can’t see but feel. Every blade has a story, every handle has borne the weight of my choices. They are not just tools: they are the reflection of my path, my growth, and the fire I still carry inside.

Culinary reflections

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Kombucha

Kombucha, a fermented tea with ancient roots, may not belong to the traditional canon of either cuisine, but in my view, it holds a place at the table, not to replace, but to elevate. In my journey through the rich landscapes of Italian and French gastronomy, I’ve always been guided by a deep respect for tradition, yet also by a constant curiosity for ingredients that speak the language of nature, balance, and craft. Kombucha lends itself beautifully to pairing. Its natural effervescence and gentle tartness make it a refined, non-alcoholic companion to cheese boards, seafood crudi, or even charcuterie, offering contrast without overpowering. Whether served alongside a delicate risotto or a slice of aged goat cheese, it invites a new kind of harmony at the table.

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Pesto Genovese is a jewel of Italian culinary tradition, born in the coastal city of Genoa, in the Liguria region. Its history traces back to at least the 19th century, though its roots are believed to lie even further in the past, possibly inspired by moretum, an herb and cheese spread eaten by the ancient Romans. The name “pesto” comes from the Italian verb pestare, meaning “to crush”, referring to the original method of preparing the sauce by hand with a mortar and pestle. This technique is not just a quaint tradition; it helps preserve the delicate aromas of the fresh basil and prevents the bitterness that can arise from overheating the ingredients.

The true art of pesto lies in its simplicity and the absolute quality of its components. Traditional pesto uses small-leaf Genovese basil, known for its sweet, aromatic fragrance and lack of minty or clove-like notes found in other varieties. The pine nuts should be fresh and tender, adding a creamy texture and subtle earthiness. Parmigiano Reggiano and Pecorino Romano provide depth, balancing sweetness and sharpness, while Liguria’s extra virgin olive oil, light and fruity, brings everything together with elegance.

Even the garlic plays a key role, often young and mild, to avoid overpowering the basil. Though pesto Genovese has travelled the world and been reimagined in countless ways, the original remains a triumph of local ingredients and ancient methods. It is a sauce that speaks of the land it comes from, the terraced hills, sea breeze, and centuries of careful culinary stewardship.

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Taralli pugliesi

Taralli pugliesi are a classic snack from southern Italy, loved for their crisp texture and subtle flavours. Traditionally made with simple ingredients like flour, olive oil, white wine, and fennel seeds, they’re baked to perfection and enjoyed throughout the day, whether with a glass of wine, as an appetiser, or alongside cheese and olives. These crunchy rings capture the spirit of Italian countryside kitchens and the joy of sharing good food with good company.

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Bright, bold, and packed with fresh herbs, chimichurri is Argentina’s answer to the perfect all-purpose sauce. More than just a steak companion, this vibrant green condiment brings life to grilled vegetables, fish, and even roasted potatoes. Made with parsley, garlic, vinegar, and olive oil, chimichurri is quick to prepare and impossible to forget; a drizzle of it turns any dish into something unforgettable.

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Nestled in the crystal-clear waters surrounding the Shetland Islands, Shetland mussels are among the finest in the world. Known for their sweet, tender meat and sustainably farmed origins, these mussels capture the essence of Scotland’s pristine coastline.

Paired with the delicate richness of burrata and the earthy bitterness of rapini, this dish elevates simple ingredients into an extraordinary culinary experience. The burrata, combined with the crispy lightness of tempura rapini, creates a striking contrast to the briny, plump mussels, while the savoury sauces enhance each bite. Perfect for a refined dinner or a celebration of coastal flavours, this recipe brings together the best of the Scottish sea and the richness of Italian tradition in one unforgettable dish. Indulge in the flavours of the Shetland Isles with this luxurious yet comforting creation.

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