Béarnaise sauce
Choron, Maltese, Mousseline, foyot sauces
Ingredients
For the Tarragon Reduction:
- 10g fresh tarragon
- 5g fresh thyme
- 1 bay leaf
- 50g black peppercorns
- 250g shallots (peeled and sliced)
- 180ml white wine
- 125ml white wine vinegar
Irresistible Greek yoghurt and White Chocolate Panna cotta, honey madelaine, strawberries
This elegant dessert is a perfect balance of creamy, citrusy, and sweet flavours. The panna cotta, infused with sumac and velvety white chocolate, offers a subtle tang that enhances its luxurious texture. Served alongside warm, honey-kissed madeleines and a vibrant strawberry sauce, this dish creates a harmonious blend of richness and freshness. The combination of smooth panna cotta, fluffy madeleines, and bright, fruity notes makes it an ideal dessert for any special occasion or indulgent treat.
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Caramelised Onion Tart, an amazing beginning
A great meal begins with a memorable starter and this special dish is designed to impress with its simplicity and a perfect balance of flavour. I remember when I put the onion tart on the menu, I couldn’t believe how people loved it !! As a result, I couldn’t take it off the menu anymore. carefully crafted with fresh quality ingredients such as the Elrik goat cheese, this starter sets the stage for an unforgettable dining experience, it awakes the palate and builds anticipation for the courses to come. A perfect Dish to make at home.
…Mayonnaise, aioli
ingredients
- 40g Pasteurized egg yolk ( room temperature)
- 1 teaspoon Dijon mustard
- 1 spoon of lemon juice
- 1 spoon white wine vinegar
- 120ml sunflower oil
- salt
Hay Smoked Mackerel, wild mushrooms, apple, celeriac remoulade
wild Mushrooms and Scottish Mackerel are prized for their exceptional quality, rich flavour, and sustainability. Caught in the cold, pristine waters of the North Atlantic, this oily fish boasts a firm texture and a high concentration of omega-3 fatty acids, making it both delicious and nutritious. Scottish mackerel is harvested using responsible fishing practices, ensuring the preservation of stocks for future generations.
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“In the mind of a chef”
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
cooking is a craft, i like to think, and a good chef is a craftsman-not an artist. There’s nothing wrong with that: the great cathedrals of Europe were built by a craftsman-though not designed by them. Practising your craft in expert fashion is noble, honourable and satisfying
Anthony Bourdain.
In every art, great refinement consists of synthesis and simplicity.
Gualtiero Marchesi.
Clearly, one must draw from tradition, but it must be forgotten without, however, betraying it through negligence or a refusal to acknowledge it.
This is how one becomes a chef without prejudices, an anarchist who, in composing a dish, respects only the law of balance imposed by nature.
nine out ten english chefs have their names on their chests. who do they think they are? they’re dreamers. they’re jokes. just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. we all wear blue apron in my kitchen because we’re all commis, we are still learning.
Marco pierre White
Cheese scones… a true delight
Originating from British teatime traditions, these golden, flaky cheese scones are perfect as a snack, a side for soup, or even as a base for creative sandwiches. They offer a delightful contrast between their crisp, buttery exterior and soft, cheesy crumb. They are delicious for any occasion.
…Velvety and rich Veal Jus
The veal jus is the perfect way to add Depth, elegance, and a touch of indulgence to any dish. Rooted in classic French cuisine, the sauce is rich and velvety. The wine’s bold flavours intensify as it simmers creating a beautifully balanced sauce. Whether you are aiming for a gourmet touch or simply elevating a homemade meal, a well-made veal jus brings warmth and sophistication to the table.
…Cozy French Onion Soup…Love at first sight!
Few dishes capture the essence of French onion cuisine like French onion soup, a rich, Savoury masterpiece with humble origins. Historically, onion soup dates back to ancient Rome, where onions, abundant and inexpensive, were a staple among the working class. However, it was in 18th-century France that the dish evolved into the beloved version we know today. According to legend, Louis XV is credited with refining the recipe when, late one night, he found his pantry nearly empty, save for onions, butter, and champagne. The result? A simple, comforting, and fragrant broth that soon became a hallmark in French bistros.
…The magic of Pizza
Pizza is more than just food; it’s a symbol of connection, simplicity, and comfort. Without a doubt, it’s my favourite food. From traditions to bold innovations, pizza reminds us that life, like food, is meant to be explored, savoured, and shared. Here are two recipes that I’ve developed over the years. The first one is simpler and easily replicable at home, while the second involves a bit more technique. Both are delicious and perfect for family dinners.
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