We’re going to make a lovely onion & mustard tart dish! It’s the fourth Christmas episode and I love this one! It’s a gluten free buckwheat tart with caramelized onion, a mustard sauce, sweet & sour pearl onions, brioche and toasted & puffed mustard seeds. The gluten free buckwheat tart shell 125 g buckwheat flour 65 g cold cubes of butter 25 g beaten egg 3 g salt 15 g water Start by pouring the buckwheat flour on your worktop and make a well in the middle. Fill it with the c

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