The third Christmas episode and today we’re going to make the appetizer! It’s a leek terrine with a shiso & grape broth, a capper mayonnaise and toasted leek powder covered pommes soufflés. The leek terrine 8 leeks 1 lemon 1 kombu sheet 150 g vegetable broth 2 g agar powder The leek terrine is agar based, so it’s completely vegan or vegetarian. For this recipe we need quite a lot of leeks. I use 8 leeks, but if you want a thinner terrine or an even bigger you can easily adjus

The second episode of this year’s Christmas special! It’s the final bite or amuse before we start on the courses. It’s an amuse based on salsify, coffee & pear. Super rich in flavor & lovely in texture. It’s a salsify rose that’s cooked sous-vide with coffee beans, a salsify sauce, a savory sable cookie & a fresh pear gel. The coffee oil 250 g neutral oil ( I use a sunflower oil or a grapeseed oil) 25 g coffee beans 1/2 empty vanilla pod Pour the neutral oil in a pan and heat

The first episode of this year’s Christmas special! We’re going to begin with the first bite and that’s a lovely savory scallop madeleine. It’s a batter that’s made with the scallops roe and tandoori spices and we’re going to stuff the madeleine with scallop itself. To really bring it to the next level we’re using every single bit of the scallop, so we’re going to make a glaze from the beard. I think it’s definitely one of the best things I made so far. How to open up the sca