Cook and Drink

Advocaat
Ajerkoniak
Ajo Blanco
Amuse-Guele
Apricot Chutney
Artichoke
– Pie
– Salad
Asparagus
– with Basil and Olives
– Grilled with Parmesan Cheese
– with Chervil
– with Egg, Ham and Parsley
– with Egg, Ham, Potatoes and Parsley
– with Hollandaise
– with Kimizu
– with Morels and Ramson
– with Sauce Gribiche
– with Sauce Périgueux a la Kimizu
– with Scrambled Eggs and Shrimps
– with Summer Truffle
Avocado and Cucumber Soup
Baba Ganoush
Bavette with Maitake
Bay Boletes
– with Beef and Brussels Sprouts
– with Fillet of Deer and Jerusalem Artichoke
Belgian Endive
Blanquette de Veau
Bread
Caeser’s Mushrooms with Udon
Carbonnade à la Flamande
Carpaccio
Cauliflower with Parmesan Cheese
Celeriac Flan
Cèpes à la Bordelaise
Chestnut Butter
Chicken
– A La Carolus Battus
– Roulade
– Stock
– with Morels and Béchamel Sauce
– with Oregano
– with Tarragon and Leek
Chioggia Beet Salad
Choucroute de la Mer
Clafoutis
Cod
– with Bleu D’auvergne
– with Kimizu
– with Lentils and Cilantro or Parsley
Coddler
– Celeriac Flan
– Orange Flan
– Tofu, Dashi and Ginger Flan
Consommé of Yellow Tomatoes
Courgette Flower
Couscous with Vegetables
Curry with Shrimps, Cardamom, Coriander and Ginger
Dashi
– with Nameko and Shrimps
– with Matsutake and Shrimps
Daube Provençal
Duck
– A l’Orange
– with Sichuan Pepper
– with Green Pepper Sauce
– with Soy Sauce and Ginger
– with Soy Sauce and Mushrooms
– with Oyster Mushrooms (salad)
Egg
– with Shrimps
– with Summer Truffle
– Eggnog
– Eggs Benedict with Kimizu
Fairy Ring Mushroom with Pork
Farfalla with Ramson and Parmesan cheese
Fennel, Radish and Tarragon Salad
Flan
– with Celeriac
– with Oranges
– with Tofu, Dashi and Ginger
Garlic
Gieser Wildeman with Ice Cream
Gnocchi
Guineafowl with morels
Gurnard with Shrimps
Haddock
– Marinated in Miso
– with Shiitake
– with Beech Mushrooms
Halibut Marinated in White Miso
Horn of Plenty with Cumin and Pork Fillet
Insalata Caprese
Jerusalem Artichoke
Kholrabi with Pickled Dried Radish
Kimizu with Tarragon
Lamb
– with Rosemary (shank)
– with Rosemary, Garlic and Anchovies (leg)
– with Pasto and Autumn Ratatouille (leg)
– with Star Anise, Ginger and Djeroek Poeroet (neck)
Lentils
– with Cod and Cilantro
– with Confit de Canard
– with Sausages and Beetroot Salad
Londonderry Soup
Maitake Soup
Matsutake
– with Shrimps in Dashi
– with Spinach and Ginger
Monkfish
– with Tomato and Olive sauce
– Spanish Style
Mullet in Miso
Mussels
– Moules Mariniere
– with Anise
– with Spicy Tomato Sauce
Octopus
– Grilled Tentacles (with salsa)
– Spicy Grilled Small Octopus
Oden
Omelet
– with Black (Winter) Truffle
– Japanese
– with Oyster Mushrooms
– with Pied Blue
Onion Confit
Oysters
– A la Antonio Carluccio
– with Tarragon
Oyster Mushrooms
– Fried
– Omelet
– Salad with Pancetta and Chives
– Salad with Smoked Breast of duck
Panna Cotta
– with Caramelised Orange Zest
– with Raspberry Coulis
Parasol Mushrooms
Parsley Root or Parsnip with Fennel
Partridge with Courgette and Thyme
Pasta with Sage
Pears (slow cooked)
Pissaladiere
Pork Stew with Brown Beer and Pappardelle
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
Ratatouille
Red Cabbage with Apple and Balsamic Vinegar
Red Mullet in Miso
Risotto
– with Beetroot and Gorgonzola
– with Mushrooms
– with Squid
Saint George’s Mushroom with Pasta
Salade Niçoise
Sauces
– Bearnaise a la Kimizu
– Béchamel
– Green Pepper
– Gribiche
– Hollandaise
– Kimizu
– Madeira and Truffle
– Orange
– Périgueux a la Kimizu
– Tomato
– Vierge
Scallops
– with Cauliflower Purée
– with Winter Truffle
– with Truffle and Potato Mousseline
Seasonal Vegetables
Skate
– with Fried Capers
– with Sauce Vierge
Sweetbread with Madeira and Truffle
Swordfish
– Grilled with Spicy Tomato Sauce
– Salad with Various Beans
Tagliatelle with Artichokes, Pancetta (or Speck) and Parmesan
Tamagoyaki
Tellines with Parsley
Tisane of Rosemary
Tournedos Rossini
Tourtes aux Blettes
Trompette de la Mort with Cumin and Pork Fillet
Tuna with Sesame seeds and Pickled Cucumber
Turkey Roulade
Veal
– Blanquette de Veau
– Cheeks
– with Mai Take
– with Morels and Madeira Sauce
– Vitello Tonnato