Recipes

Method

Prepare the Low-Temperature Prawns

Clean and devein the prawns carefully, keeping them whole.

Season lightly with sea salt, white pepper and finely grated lemon zest.

Place the prawns in a vacuum bag with the olive oil, garlic and thyme.

Cook sous vide at 58°C for approximately 12–15 minutes, depending on the size of the prawns.

Remove from the bag and chill immediately in iced water.

Remove the garlic and thyme and keep the prawns refrigerated until required.

The prawns should remain delicate, juicy and just cooked, with a tender texture.

Prepare the Compressed Three Melons

Cut the watermelon, cantaloupe and honeydew into clean, uniform pieces.

Combine the lemon juice, lime juice, sugar and sea salt.

Arrange the melon pieces separately in vacuum bags and add a small amount of the citrus dressing.

Vacuum seal gently and allow the melon to compress under refrigeration.

Allow to rest for several hours before service.

Remove from the bags and drain lightly before plating.

The melon should retain its natural texture while becoming more intense in flavour.

Prepare the Prawn Tartare

Chill the prawns thoroughly before preparation.

Using a sharp knife, finely hand-cut the prawns into small, even pieces.

Combine with the shallot, chives, extra virgin olive oil, lemon juice and finely grated lemon zest.

Season carefully with sea salt and freshly ground white pepper.

Mix gently and keep thoroughly chilled until plating.

Prepare as close to service as possible.

Prepare the Citrus

Carefully remove the peel and all bitter white pith from the orange and grapefruit.

Cut the lime in to segments.

Combine a small amount of the reserved citrus juice with extra virgin olive oil and a pinch of sea salt.

Dress the citrus lightly just before plating.

Prepare the Parma Ham Crumble

Place the Parma ham on a lined baking tray and dry in a low oven until crisp.

Allow to cool completely.

Break the Parma ham into fine crumbs.

Toast the panko breadcrumbs lightly in olive oil until golden.

Season lightly with freshly ground black pepper.

Keep dry until required.

The crumble should remain crisp and intensely savoury.

Prepare the Truffle Mayonnaise

Combine the mayonnaise, black truffle paste, truffle oil and lemon juice.

Mix until completely smooth.

Adjust the seasoning with sea salt and freshly ground white pepper.

Pass through a fine chinois if a perfectly smooth finish is required.

Transfer to a piping bag and refrigerate until service.

Presentation

Arrange the compressed three melons in a refined composition across the centre of a chilled white plate.

Place the prawn tartare carefully between the melon elements.

Arrange the low-temperature cooked prawns around the composition, creating height and movement while keeping the prawns clearly visible.

Pipe small, elegant points of truffle mayonnaise around the plate.

Finish with the Parma ham crumble, adding it selectively for contrast and texture.

Garnish with micro herbs and delicate basil leaves.

Finish with a few drops of extra virgin olive oil and freshly ground black pepper.

Method

Prepare the Lobster

Blanch the lobsters briefly in boiling salted water, then transfer immediately to iced water.

Remove the tail meat carefully, keeping the meat in large, pieces.

Reserve the lobster shells for the sauce.

Keep the lobster meat chilled until required.

Prepare the Shellfish

Clean the mussels and clams thoroughly.

Heat the olive oil in a saucepan with the crushed garlic.

Add the mussels and clams and deglaze with a little white wine.

Cover and cook until the shells open.

Remove the shellfish immediately and reserve.

Strain the cooking liquor through a fine chinois and reserve for the sauce.

Discard any mussels or clams that remain closed.

Prepare the Lobster & Tomato Sauce

Lightly crush the reserved lobster shells to release their flavour.

Heat the olive oil in a saucepan and gently sweat the shallot and garlic without colouring.

Add the lobster shells and cook gently for several minutes.

Add the cherry tomatoes and fresh chilli and continue cooking until the tomatoes begin to soften and release their juices.

Deglaze with the white wine and reduce slightly.

Add the lobster stock and reserved shellfish cooking liquor.

Simmer gently for approximately 20 minutes, allowing the flavours to concentrate.

Add the basil during the final few minutes of cooking.

Pass the sauce through a fine chinois, pressing gently to extract the maximum flavour.

Return to the pan and reduce until concentrated, glossy and lightly coating the back of a spoon.

Adjust the seasoning.

Cook the Spaghettoni

Bring a large pot of salted water to the boil.

Cook the Gragnano Spaghettoni until al dente, approximately 3 minutes less than the recommended cooking time.

Reserve some of the pasta cooking water before draining.

Finish the Spaghettoni

Transfer the Spaghettoni directly into the lobster sauce.

Add a small amount of reserved pasta water and toss vigorously over medium heat.

Continue tossing until the sauce becomes glossy and emulsified, completely coating the pasta.

Add the lobster meat, mussels and clams during the final minute, warming them gently without overcooking the seafood.

Finish with extra virgin olive oil, fresh basil and finely sliced fresh chilli.

Adjust the seasoning and add a touch of finely grated lemon zest to bring freshness and balance.

The finished Spaghettoni should be al dente, glossy and intensely flavoured, with the sauce.

Presentation

Place the Spaghettoni in the centre of a warm black skillet or shallow pasta plate.

Twirl the pasta into an elegant nest.

Arrange the lobster pieces over and around the Spaghettoni, with the mussels and clams naturally into the composition. Finish with fresh basil leaves and a few slices of fresh chilli.

Drizzle lightly with extra virgin olive oil and finish with a touch of finely grated lemon zest.

For a more dramatic presentation, retain the shell of one lobster, dry it in the oven until crisp, and use it as a natural vessel to hold a portion of the Spaghettoni.

Method

Prepare the Spirulina Tagliolini

Combine the 00 flour, semola, spirulina powder and sea salt.

Make a well in the centre and add the whole eggs and egg yolks.

Gradually incorporate the flour into the eggs until a dough forms.

Knead for approximately 8–10 minutes until smooth and elastic.

Wrap tightly and allow to rest in the refrigerator for at least 30 minutes.

Roll the dough progressively through a pasta machine until thin and even.

Cut into fine tagliolini.

Dust lightly with semola and form into loose portions, keeping the strands as uniform as possible.

Prepare the Scampi Tartare

Chill the scampi thoroughly before preparation.

Using a sharp knife, cut the scampi into clean, slightly larger cubes to retain its delicate texture and natural sweetness.

Season gently with extra virgin olive oil, lime juice, lime zest and finely sliced chives.

Season with sea salt and freshly ground white pepper.

Mix delicately and keep thoroughly chilled.

Prepare as close to service as possible.

Prepare the Shellfish Bisque

Crush the crustacean shells lightly to release their flavour.

Heat the olive oil in a heavy saucepan and sauté the shells over medium-high heat until fragrant and lightly coloured.

Add the shallot, carrot, celery and garlic and cook gently without excessive colouring.

Add the tomato paste and cook for 1–2 minutes.

Deglaze with Cognac and allow the alcohol to evaporate.

Add the white wine and reduce by half.

Add the fish stock, thyme and bay leaf.

Simmer gently for approximately 30 minutes, skimming regularly.

Pass through a fine chinois, pressing gently to extract the maximum flavour.

Return the bisque to the pan and reduce until concentrated.

Add the cream and simmer gently until the bisque becomes silky and lightly coats the back of a spoon.

Pass once more through a fine chinois and adjust the seasoning.

Keep warm until service.

Prepare the Herb Oil

Blanch the parsley and basil briefly in boiling water and refresh immediately in iced water.

Squeeze thoroughly to remove excess moisture.

Blend with the extra virgin olive oil until intensely green and completely smooth.

Pass through a fine chinois.

Season lightly with sea salt.

Keep refrigerated until required.

Prepare the Crustacean Powder

Clean the reserved crustacean shells thoroughly and dry completely.

Dry in a low oven until completely crisp and brittle.

Blend to a fine powder and pass through a fine sieve.

Season very lightly with sea salt.

Store in an airtight container until required.

Cook the Tagliolini

Bring a large pot of generously salted water to the boil.

Cook the spirulina tagliolini until al dente, approximately 1–2 minutes depending on thickness.

Reserve a small amount of pasta cooking water.

Drain the pasta and transfer directly into a pan containing a small amount of warm shellfish bisque.

Toss gently while adding a little pasta water until the sauce becomes glossy and emulsified.

Finish with a small amount of extra virgin olive oil.

The tagliolini should remain delicate, glossy and perfectly al dente.

Presentation

Pour a thin, elegant layer of shellfish bisque into the centre of a wide white plate.

Using a carving fork or pasta tweezers, roll the tagliolini into a tight, perfectly uniform nest.

Place the nest precisely in the centre of the bisque.

Arrange a generous portion of the larger-cut scampi tartare delicately on top of the pasta.

Add a small, restrained portion of Beluga caviar over the tartare.

Finish with several precise drops of green herb oil around the bisque.

Add a delicate scattering of crustacean powder, both on the pasta and on the dish.

Finish with carefully selected micro herbs and a fine touch of fresh lime zest.

Method

Prepare the Beef Jus Reduction

Sweat the shallot, carrot and celery gently in a saucepan without colouring.

Add the red wine, thyme and bay leaf and reduce until almost completely evaporated.

Add the beef stock or veal jus and simmer gently until reduced by approximately two-thirds and intensely flavoured.

Pass through a fine chinois.

Return to the pan and reduce further until the jus has a rich, glossy consistency.

Whisk in the cold butter immediately before serving.

Adjust the seasoning carefully.

The finished jus should be deep, glossy and concentrated without becoming overly salty or heavy.

Prepare the Fondant Potatoes

Peel the potatoes and cut into clean, uniform cylinders.

Rinse briefly and dry.

Heat the butter in a heavy-based pan and carefully colour the potatoes on both flat sides until evenly golden.

Add the garlic and thyme.

Pour in the stock until it reaches approximately halfway up the potatoes.

Transfer to a moderate oven and cook gently until the potatoes are completely tender while maintaining their shape.

Remove the garlic and thyme.

The exterior should be golden and caramelised, while the centre remains soft and creamy.

Prepare the Tarragon Hollandaise

Place the shallot, white wine vinegar and water in a small saucepan.

Reduce gently until approximately one-third of the liquid remains.

Strain and allow to cool slightly.

Place the egg yolks in a heatproof bowl and whisk in the reduction.

Set the bowl over a gentle bain-marie and whisk continuously until the yolks become thick, pale and aerated.

Slowly incorporate the clarified butter while whisking continuously until a smooth, stable emulsion forms.

Season with salt, white pepper and a few drops of lemon juice.

Fold through the finely chopped fresh tarragon.

Keep warm, but do not allow the hollandaise to become too hot or split.

Prepare the Beef Fillet Mignons

Remove the beef from refrigeration and allow it to temper briefly before cooking.

Season generously with sea salt and freshly ground black pepper.

Heat a heavy frying pan until very hot.

Add the olive oil and sear the beef evenly on all sides until deeply caramelised.

Add the butter, garlic and thyme.

Baste the beef continuously with the foaming butter.

Transfer to a moderate oven if necessary and cook to the desired internal temperature, ideally medium-rare.

Allow the beef to rest for several minutes before serving.

Finish with a light touch of Maldon sea salt.

Prepare the Summer Truffle

Clean the truffle carefully with a soft brush.

Slice thinly using a truffle slicer immediately before plating.

Reserve several beautiful slices for the top of the beef and finely slice the remaining for the sauce.

Presentation

Place the fondant potato slightly off-centre on a warm white plate.

Position the roasted beef tenderloin alongside it, allowing the caramelised exterior and pink centre to remain visible.

Arrange a delicate quenelle or spoonful of tarragon hollandaise beside the beef.

Pour or brush a small amount of the beef jus reduction around the composition, keeping the sauce concentrated rather than flooding the plate.

Generously shave summer truffle over the beef, allowing several slices to fall naturally across the meat.

Finish with delicate , herbs and micro herbs and a final touch of freshly ground black pepper.

Complete with a few drops of extra virgin olive oil and additional summer truffle immediately before serving.

The final plate should remain elegant, restrained and luxurious, allowing the beef and summer truffle to remain the clear focal points.

Method

Prepare the Octopus

Place the cleaned octopus in a large saucepan with the onion, garlic and bay leaf. Cover and cook gently until the octopus is completely tender.

Remove from the cooking liquid and allow to cool slightly. Separate the tentacles and pat them thoroughly dry.

Brush the tentacles with extra virgin olive oil and season lightly with sea salt and black pepper.

Charcoal-Grill the Octopus

Heat a charcoal grill until very hot.

Grill the octopus tentacles over high heat, turning regularly, until deeply caramelised and charred on the outside while remaining tender inside.

The exterior should develop a dark, smoky crust without drying the octopus.

Rest briefly before plating.

Prepare the Eggplant Purée

Prick the eggplants and roast over a high heat until the skins are deeply charred and the flesh is completely soft.

Allow them to cool slightly, then remove the skins and drain the flesh well.

Blend the eggplant with garlic, olive oil and lemon juice until smooth and silky.

Season with sea salt and freshly ground black pepper.

For an exceptionally refined finish, pass the purée through a fine sieve.

Prepare the Mediterranean Garnish

Cut the cherry tomatoes into halves or quarters, depending on their size.

Warm a little extra virgin olive oil in a pan and gently sauté the garlic.

Add the cherry tomatoes, olives, capers and thyme. Cook briefly, keeping the tomatoes intact and fresh rather than allowing them to become a sauce.

Adjust the seasoning carefully—the olives and capers will already provide considerable salinity.

Prepare the Italian Basil Salsa Verde

Combine the basil, parsley, garlic, egg, bread, capers, Dijon mustard and lemon juice.

Finely chop together while gradually incorporating the extra virgin olive oil.

The salsa verde should remain fresh, vibrant and slightly textured rather than completely smooth.

Season with sea salt and freshly ground black pepper.

Presentation

Spoon a generous but elegant layer of eggplant purée onto the centre of a warm white plate.

Place the charcoal-grilled octopus prominently over the purée, allowing the natural shape of the tentacle to remain visible. Arrange the cherry tomatoes, Mediterranean olives and capers naturally around the octopus.

Add several delicate points of Italian basil salsa verde and a few drops of extra virgin olive oil.

Finish with fresh basil leaves, fine lemon zest and a few flakes of Maldon sea salt.

Method

Prepare the Sea Bream

Clean and dry the sea bream thoroughly. Score the skin with several shallow diagonal cuts on both sides.

Season the cavity with sea salt and freshly ground black pepper. Fill with crushed garlic, lemon slices and fresh basil.

Brush the outside generously with extra virgin olive oil and season the skin with sea salt and black pepper.

Roast the Fish

Place the sea bream on a lightly oiled roasting tray.

Roast in a preheated oven at 190°C until the flesh is just cooked and the skin is lightly crisp, approximately 20–30 minutes, depending on the size of the fish.

The flesh should remain moist and separate cleanly from the bone.

Char the Citrus

Place the citrus halves cut-side down on a very hot grill or cast-iron pan.

Cook until deeply caramelised and lightly charred. Set aside for plating.

Prepare the Cherry Tomatoes, Olives & Capers

Warm a little extra virgin olive oil in a sauté pan and gently cook the sliced garlic with the thyme.

Add the cherry tomatoes, olives and capers and cook briefly, keeping the tomatoes intact and fresh.

Season carefully with sea salt and freshly ground black pepper, remembering that the olives and capers already provide salinity.

Prepare the Basil-Lemon Olive Oil

Blend the fresh basil with the extra virgin olive oil until vibrant green.

For a refined restaurant finish, pass through a fine sieve.

Add the lemon zest, fresh lemon juice and a small pinch of sea salt. Mix gently and reserve.

Presentation

Place the whole roasted sea bream across a large warm white platter.

Arrange the charred citrus halves around the fish.

Scatter the cherry tomatoes, Mediterranean olives and capers naturally around the sea bream.

Add the basil-lemon olive oil around the plate and over the fish.

Finish with fresh basil leaves, micro herbs, fine lemon zest, a drizzle of extra virgin olive oil and a few flakes of Maldon sea salt. The fish should remain the unmistakable centrepiece of the composition.

Method

Prepare the Lamb

Trim the lamb racks neatly, keeping a clean layer of fat over the eye of the meat.

Season generously with sea salt and freshly ground black pepper.

Heat the olive oil in a heavy pan and sear the lamb, beginning with the fat side, until deeply golden. Sear the remaining sides briefly.

Remove from the heat and brush the exposed surface generously with Dijon mustard.

Prepare the Italian Herb Crust

Combine the breadcrumbs, parsley, basil, rosemary, thyme and garlic in a food processor.

Blend until finely chopped but still slightly textured.

Fold in the Parmesan, lemon zest and olive oil. Season with sea salt and freshly ground black pepper.

Press the herb mixture firmly onto the mustard-coated surface of the lamb, creating an even crust.

Roast the Lamb

Place the lamb on a roasting tray and cook in a preheated oven at 190°C until the crust is crisp and the lamb reaches the desired internal temperature.

For a medium-rare finish, remove the lamb at approximately 52–54°C and allow it to rest for 8–10 minutes before carving.

The resting period allows the juices to redistribute while keeping the meat tender and pink.

Prepare the Lamb Jus

Roast the lamb bones and trimmings in a hot oven until deeply browned.

Add the onion, carrot, celery and garlic and continue roasting until caramelised.

Add the tomato paste and cook briefly.

Deglaze with the red wine and reduce by approximately two-thirds.

Add the lamb or veal stock, rosemary, thyme and bay leaf.

Simmer gently until the liquid is intensely flavoured and reduced.

Pass through a fine chinois and skim away excess fat.

Return to the pan and reduce until the jus has a rich, glossy consistency.

Whisk in the cold butter immediately before serving and adjust the seasoning.

Prepare the Potato Mille-Feuille

Peel the potatoes and slice them very thinly and evenly using a mandoline.

Arrange the slices in tight layers in a lined baking dish, brushing each layer lightly with clarified butter and seasoning with salt, pepper and fresh thyme.

Cover and bake at 175°C until completely tender.

Remove from the oven, place a weight over the potatoes and chill until firmly set.

Cut into clean rectangular portions.

Before serving, crisp the portions in a hot pan or oven until golden and caramelised on the outside while remaining tender inside.

Prepare the Mediterranean Eggplant Mousse

Char the eggplants over a high flame or under a very hot grill until the skins are deeply blackened and the flesh is completely soft.

Remove the skins and drain the flesh thoroughly.

Blend the roasted eggplant with garlic, olive oil, lemon juice and Parmesan until completely smooth.

Fold in the egg yolk and cream and season carefully with sea salt and freshly ground black pepper.

Pipe the mixture into small savoury silicon moulds.

Bake gently until the mousse is just set and lightly coloured on top.

Allow to rest briefly before plating.

Presentation

Carve the rested lamb rack into clean chops, keeping the Italian herb crust intact. Spoon a refined pool of lamb jus onto a warm white plate.

Place the lamb prominently over or beside the jus.

Add the potato mille-feuille alongside the lamb and position the Mediterranean eggplant mousse tart as a contrasting element.

Finish with delicate micro basil or fresh basil leaves, thyme tips, fine lemon zest, a few drops of extra virgin olive oil and Maldon sea salt.

The lamb should remain the unmistakable focal point of the plate, with each accompaniment providing a distinct contrast in texture, flavour or aroma.