ROAST CHICKEN PUFF PASTRY CORNET WITH PINK SAUCE AND VEGETABLE CHIPS
Code: 26712 For the puff pastry cone: – Puff pastry dough – Butter – Black sesame Cut a strip of puff pastry, sprinkle it with black sesame seeds, and roll it lig
CRISPY MUSHROOMS ON VEGETABLE AND POMEGRANATE SALAD
Ingredients References used: 1622 and 47212 For the crispy mushroom: 1 Exquisitarium mushroom cannelloni Flour Egg Panko Leave the cannelloni to thaw for 10 minutes and pass throug
CHOCOLATE DONUT WITH MANDARIN CARPACCIO AND FRESH MINT
Ingredients Reference used: 31009 Peel the mandarin and slice thinly, arrange on the base of the dish. Heat the donut until the inside is liquid and place on top of the mandarin sl
SLAB OF SUCKLING PIG WITH LAGAVULIN REDUCTION CARAMELIZED PEACH AND CRISPY PUMPKIN
Product code: 2154 slab of suckling pig confit Suckling pig: Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first). Caramel
DUCK CONFIT CANNELLONI AND FOIE GRAS WITH PEDRO XIMÉNEZ SAUCE
Ingredients Product code: 1626 XL duck confit cannelloni and foie gras Pedro Ximénez sauce :                            Â
CRISPY PIG’S TROTTERS WITH SHRIMP, THEIR PULP, AND MILD AIOLI
Product code: 4305 pig’s trotters roll Crispy pig’s trotters: Once the roll is defrosted, cut it into slices approximately 2 cm thick and grill or cook in a nonstick pan until
