Cook and Drink

Advocaat
Ajerkoniak
Ajo Blanco
Amuse-Guele
Apple Pie
Apricot Chutney
Artichoke
– à la Barigoule
– Pie
– Roasted In the Oven
– Salad
– Small Artichokes (Carciofo Violetto)
Asparagus
– with Basil and Olives
– 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
Avocado and Cucumber Soup
Baba au Mandarine Napoléon
Baba Ganoush
Bavette with Maitake
Bay Boletes
– with Beef and Brussels Sprouts
– with Fillet of Deer and Jerusalem Artichokes
– with Guineafowl
– with Veal and Sage
Beech Mushrooms
– with Haddock
Beef Stew
Beef Stew with Djeroek Poeroet
Beef and Black Garlic
Beet Greens 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
Blanquette de Veau
Bouchée à la Reine
Bread
– Bread
– with Hazelnuts and Raisins
Bucatini All’Amatriciana
Cabbage Stew
Caeser’s Mushrooms with Udon
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
Cèpes
– à la Bordelaise
– with Lentils and Duck
– with Smoked Duck
Charlotte aux Asperges
Chervil (Pan) Cakes
Chestnut Butter
Chicken
– A La Carolus Battus with Almonds and Ginger
– Coq au Vin
– 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
Coddler
– Celeriac Flan
– Orange Flan
– Tofu, Dashi and Ginger Flan
Consommé of Yellow Tomatoes
Coq au Vin
Cordyceps
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 Lentils and Cèpes
– 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
– Eggs Benedict with Kimizu
Enoki
– with Eggs and Soy Sauce
– with Pork
Escargots
– à la Bordelaise
– with Herbs (De Bourgogne)
– with Quails and a Green Sauce
Eton Mess
Fairy Ring Mushrooms
– with Pork
– with Tarragon and Fennel
– with Udon
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
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
Girolle
– Omelette
– with Guineafowl
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
Herring Salad
Himmel Und Erde
Horn of Plenty
– with Cod
– with Cumin and Pork Fillet
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
Kholrabi with Pickled Dried Radish
Kimizu with Tarragon
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
Lobster Mushroom with Pasta
Londonderry Soup
Macaron à l’ancienne
Mackerel Paté
Madeira Cake
Maitake Soup
Mapo Tofu
Marmalade
Mashua
Maitake
– with Bavette
– with Mash, Tomato Confit and Lentils
– Soup
– with Veal
Matsutake
– with Shrimps in Dashi
– with Spinach and Ginger
– with Garland Chrysanthemum
Monkfish
– with Tomato and Olive sauce
– Spanish Style
Mousse Au Chocolat
Mullet in Miso
Morels
– with Asparagus and Ramson
– with Chicken
– with Chicken and Béchamel Sauce
– with Guineafowl
– with Veal and Madeira
Mushroom (General)
– Caponato
– Cream Sauce from 1790
– Crostini
– Flaugnarde
– Mapo Tofu (vegetarian)
– Omelette with Potato and Dill
– Paté
– Risotto
– Salad
– Soup with Pancetta and Thyme
Mussels
– Bouchot
– Moules Mariniere
– with Anise
– with Dashi and Kimchi
– with Spicy Tomato Sauce
Nameko with Dashi and Shrimps
Napoletana, Ragù
Oca
Octopus
– Grilled Tentacles (with salsa)
– Spicy Grilled Small Octopus
Oden
Omelet
– with Artichokes
– with Black (Winter) Truffle
– 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
Oyster Mushrooms
– Fried
– Omelet
– with Parmesan Cheese
– Salad with Pancetta and Chives
– Salad with Smoked Breast of duck
Panna Cotta
– with Agar
– with Caramelised Orange Zest
– with Raspberry Coulis
Parasol Mushrooms
– à la Milanese
– Sandwiched
Parsley Root or Parsnip with Fennel
Partridge with Courgette and Thyme
Partridge with Sauerkraut and Parsley Root
Pasta
– with Mushrooms
– with Sage
– with Tomatoes and Octopus
– with Tomato Balls
Pâté with Mushrooms
Peaches with Lavender
Pear and Chocolate Pie
Pear and Almond Pie
Pears (slow cooked)
Petits Farcis
Pied Blue with Omelette
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
Prosciutto e Melone
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 Squid
Rose Fish
Saffron Milk Cap
– with Eggplant and Potatoes
– with Red Bell Pepper and Chorizo
– with Squid and Tomatoes
Saint George’s Mushroom
– with Farfalle, Oregano and Pancetta
– with Omelette Soufflée
– with Pasta
Saithe with a mild Curry
Salade Niçoise
Salad
– of Cèpes and Smoked Duck
– with Grilled Vegetables
– with Truffles and Asparagus
Salmorejo
Sauces
– Bearnaise a la Kimizu
– Beurre Blanc
– Béchamel
– Cameline
– Chlorophyll
– 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
– with Roe
– with Truffle and Potato Mousseline
– with Winter Truffle
Scones
Sea Snails
Seasonal Vegetables
Shiitake
– with Haddock
– Salad
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
– Maitake Soup
– Mushroom soup with Pancetta and Thyme
– Pumpkin Soup
– Watercress Soup
– Wild Garlic Soup
Spaghetti Carbonara 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
– aux Framboises
– aux Myrtilles
Tataki
Tellines with Parsley
Tiramisù
Tisane of Rosemary
Tomatoes
– Burger
– and Halloumi Salad
– Confit
– Aux Crevettes
Tournedos Rossini
Tourtes aux Blettes
Trompette de la Mort with Cumin and Pork Fillet
Truffle
– Alba Butter with White Asparagus
– with egg
– salad with Asparagus
– Salad with Leek
– Summer Truffle with Asparagus
– Bianchetti with Oysters à la Antonio Carluccio
– Winter Truffle – Omelet
– Winter Truffle and Potato Purée
– Winter Truffle with Potato Mousseline and Scallops
– Winter Truffle – Sauce Périgueux a la Kimizu
– Winter Truffle with Scallops
– Winter Truffle with Sweetbread and Madeira
– Winter Truffle – Tournedos Rossini
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