Cook and Drink

All recipes with mushrooms can de found on our dedicated mushroom page.

Advocaat
Ajerkoniak
Ajo Blanco
Amuse-Guele
Apple Pie
Apple Pie (simple)
Apricot Chutney
Artichoke
– à la Barigoule
– Pie
– Pie
– Roasted In the Oven
– Salad
– Small Artichokes (Carciofo Violetto)
Asparagus
– with Basil and Olives
– with Beurre Blanc
– Charlotte
– Grilled with Parmesan Cheese
– with Chervil
– with Egg, Ham and Parsley
– with Egg, Ham, Potatoes and Parsley
– with Hollandaise
– with Kimizu
– with Miso Sauce
– with Morels and Ramson
– with Sauce Gribiche
– with Sauce Périgueux a la Kimizu
– with Scrambled Eggs and Shrimps
– soup (blended)
– soup (traditional)
– with Summer Truffle
Baba au Mandarine Napoléon
Baba Ganoush
Bavette with Maitake
Beef Stew
Beef Stew with Djeroek Poeroet
Beef and Black Garlic
Beet Greens Pie
Beetroot Pie
Belgian Endive
(Red) Bell Pepper Paste
(Red) Bell Pepper Roasted
(Red) Bell Pepper Soup with Grains of Paradise
Black Pudding or Boudin Noir with Potatoes and Apples
Blanquettede Veau
Bouchée à la Reine
Bread
– Bread
– with Hazelnuts and Raisins
Bucatini All’Amatriciana
Burdock
Cabbage Stew
Caponata
Carbonnade à la Flamande
Carciofo Violetto (Small Artichokes)
Carpaccio
Carrot
– Salad with Fennel Seeds
– Sand
(Small-Spotted) Catshark
– with Dashi and Bok Choy
– with Tomatoes
Cauliflower
– with Mint and Cilantro
– with Parmesan Cheese
Celeriac Flan
Charlotte aux Asperges
Chervil (Pan) Cakes
Chestnut Butter
Chicken
– A La Carolus Battus with Almonds and Ginger
– Coq au Vin
– with Herbs
– Roulade
– Stock
– with Fennel and Sage
– with Morels and Béchamel Sauce
– with Oregano
– with Sauce Provençale
– with Tarragon and Leek
Chioggia Beet Salad
Choucroute
– Classic
–de la Mer
Clafoutis
Clam Chowder
Cod
– Cheeks
– with Bleu D’auvergne
– in Green
– with Horn of Plenty
– with Kimizu
– with Lentils and Cilantro or Parsley
– with Miso
Coddler
– Celeriac Flan
– Orange Flan
– Tofu, Dashi and Ginger Flan
ConsomméofYellowTomatoes
Coq au Vin
Coronation Quiche
Courgette Flower
Couscous with Vegetables
Crostini
Cucumber and Potato Salad
Curry with Shrimps, Cardamom, Coriander and Ginger
Dashi
– with Nameko and Shrimps
– with Matsutake and Shrimps
Date with Foi Gras and Bacon
Daube Provençal
Deviled Eggs
– with Chervil and Grayfish
– with a Twist
Dorade
Duck
– A l’Orange
– Confit with Curly Kale
– with Figs
– with Garlic Thyme Sauce
– with Lentils and Cèpes
– with Pasta
– with Sichuan Pepper
– with Green Pepper Sauce
– with Soy Sauce and Ginger
– with Soy Sauce and Mushrooms
– with Oyster Mushrooms (salad)
Egg
– Deviled Eggs with a Twist
– with Enoki and Soy Sauce
– with Potato, Mushroom and Dill
– with Shrimps
– with Summer Truffle
– Eggnog
– EggsBenedictwithKimizu
Eggplant Omelette
Escargots
– à la Bordelaise
– with Herbs (De Bourgogne)
– with Quails and a Green Sauce
EtonMess
Far aux Mirabelles
Farfalle
– with Fennel and Zucchini
– with Saint George’s Mushroom, Oregano and Pancetta
– with Wild Garlic and Parmesan cheese
Fennel
Fennel, Radish and Tarragon Salad
Field Peas
Fish Cakes
Fish Cakes by Jean Beddington
Flammkuchen
Flan
– with Celeriac
– with Oranges
– with Tofu, Dashi and Ginger
Fleurs de Courgette Farcie
Garlic
Gieser Wildeman with Ice Cream
Gnocchi
Green Gnocchi
Guacamole
Guineafowl
– with Morels
– with Girolles
Gurnard with Shrimps
Haddock
– Marinated in Miso
– with Shiitake
– with Beech Mushrooms
Halibut
– Marinated in White Miso
– Halibut with Morels
Helianthus
Herring Salad
Himmel Und Erde
Insalata Caprese
Inari Sushi
Jerusalem Artichoke
John Dory or Saint-Pierre
Kabocha (Japanese or Green Pumpkin) Soup
Kale (Curly) with Confit de Canard
Kalette – Kale Sprouts
Ketchup
– Mushroom
– Banana
Kholrabi with Pickled Dried Radish
Kimizu
– Kimizu
– Kimizu with Tarragon
– Kimizu with a Twist
Lamb
– Gasgogne
– with Rosemary (shank)
– with Rosemary, Garlic and Anchovies (leg)
– with Pasto and Autumn Ratatouille (leg)
– with Star Anise, Ginger and Djeroek Poeroet (neck)
Leek
– à la Wannee
– with Truffle
Lemon Curd
Lentils
– with Cèpes and Duck
– with Cod and Cilantro
– with Confit de Canard
– with Sausages and Beetroot Salad
Londonderry Soup
Macaron à l’ancienne
Mackerel Paté
Madeira Cake
Maitake Soup
Mapo Tofu
Marmalade
Mashua
Monkfish
– with Tomato and Olive sauce
– Spanish Style
Mousse Au Chocolat
Mullet in Miso
Mushrooms (various recipes!)
Mussels
– Bouchot
– Moules Mariniere
– with Anise
– with Dashi and Kimchi
– with Spicy Tomato Sauce
Napoletana, Ragù
Orange Parfait
Oca
Octopus
– Grilled Tentacles (with salsa)
– Spicy Grilled Small Octopus
Oden
Omelet
– with Artichokes
– with Black (Winter) Truffle
– with Chard
– Japanese
– with Oyster Mushrooms
– with Pied Blue
– with Potato, Mushroom and Dill
Onion Confit
(Bitter) Orange
(Royal) Orange and Almond Cake
Orecchiette alla Barese
Oyakodon
Oysters
– à la Antonio Carluccio
– with Tarragon
Palmiers au Fromage
PannaCotta
– with Agar
– with a Twist
– with Caramelised Orange Zest
– with Raspberry Coulis
– with Yuzu
Parsley Root or Parsnip with Fennel
Parsnip
Partridge with Courgette and Thyme
Partridge with Sauerkraut and Parsley Root
Pasta
– with Duck
– with Mushrooms
– with Sage
– with Tomatoes and Octopus
– with Tomato Balls
Paupiette
Peaches with Lavender
Pear
– Pear and Chocolate Pie
– Pear and Almond Pie
– Pear Pie with Frangipane
– Pears (slow cooked)
– Tartelette
Pepernoten
Petits Farcis
Pike Perch
Pissaladiere
Pita Bread
Pork
– with Clams
– with Enoki
– Stew with Brown Beer and Pappardelle
Potato
– and Truffle Purée
– with Fennel and Wild Garlic
– Mushroom and Dill Omelette
– salad with Cucumber
Prawn Cocktail
Prawns, Fried Large
Prawns with Garlic and Samphire
ProsciuttoeMelone
Pumpkin Soup
Quail
– with Pruneaux d’Agen, Pancetta and Bay Leaf
– with Pruneaux d’Agen, Sage and Olives
– à la Roden
– with Snails and a Green Sauce
Ragù Napoletana
Raspberry Vinegar
Ratatouille
Red Cabbage with Apple and Balsamic Vinegar
Red Mullet in Miso
Risotto
– with Beetroot and Gorgonzola
– with Mushrooms
– with Peas
– with Porcini
– with Squid
Rose Fish
Roulade
– Part 1
– Part 2
Saithe with a mild Curry
Salade Niçoise
Salad
– of Cèpes and Smoked Duck
– with Grilled Vegetables
– with Truffles and Asparagus
Salmon (Salad)
Salmorejo
Satureja
Sauces
– Bearnaise a la Kimizu
– Beurre Blanc
– Béchamel
– Cameline
– Green
– Green Pepper
– Gribiche
– Hollandaise
– Kimizu
– Madeira and Truffle
– Miso
– Orange
– Périgueux a la Kimizu
– Provençale
– Ravigote
– Tomato (classic)
– Tomato (modern)
– Vierge
– Walnut
Scallopini
Scallops
– with Cauliflower Purée
– Gratin
– with Roe
– with Truffle and Potato Mousseline
– with Winter Truffle
Scones
Sea Snails
Seasonal Vegetables
Shrimps with Kabocha
Skate
– with Fried Capers
– with Sauce Vierge
Soup
– Asparagus soup (blended)
– Asparagus soup (traditional)
– Avocado and Cucumber Soup
– (Red) Bell Pepper Soup with Grains of Paradise
– Kabocha (Japanese or Green Pumpkin) Soup
– Londonderry Soup
– Kale and Kohlrabi Soup
– Maitake Soup
– Mushroom soup with Pancetta and Thyme
– Parsley Root soup
– Parsnip and Jerusalem Artichoke soup
– Pumpkin Soup
– Spicy Pumpkin Soup
– Watercress Soup
– Wild Garlic Soup
SpaghettiCarbonara with Guanciale
Spanish Tortilla
Stock
– Chicken
– Vegetable
Stuffed Eggs à la Carolus Battus
Sweetbread with Madeira and Truffle
Swordfish
– Grilled with Spicy Tomato Sauce
– Salad with Various Beans
Tagliatelle with Artichokes, Pancetta (or Speck) and Parmesan
Tamagoyaki
Tartelette
– au Citron
– with Raspberries
– with Lemon
– with Blueberries
– with Pear
Tartiflette
Tataki
Tellines with Parsley
Tiramisù
Tisane of Rosemary
Tomatoes
– Burger
– and Halloumi Salad
– Confit
– Aux Crevettes
Tortang Talong
Tournedos Rossini
Tourtes aux Blettes
Tourtes de Blettes (sucrée)
Trompette de la Mort with Cumin and Pork Fillet
Tuberous Chervil
Tuna with Sesame seeds and Pickled Cucumber
Tuna Tartare
Turkey Roulade
(Golden)Turnips
Veal
– with Bay Boletes and Sage
– Blanquette de Veau
– Cheeks
– with Mai Take
– with Morels and Madeira Sauce
– Vitello Tonnato
Walnut Sauce
Watercress Soup
Weever
Wild Garlic
Wild Garlic Soup
Zucchini
– with Parmesan Cheese and Oregano
– with Taleggio