We all love a delicious terrine, but this layered terrine is going to blow your guests mind! A layered terrine is also known as a marbre, which means marble in French. This one is made from beef tail, beef tongue and a rich beef & madeira jelly. On the side we have a raisin & Pedro Ximinez gel, beurre noisette cooked apple and a beef and bay leaf broth. The beef & madeira marbre The brine & beef tail 3 liters water 90 g nitrite salt 3 bay leaves 3 g coriander seeds 3 g black

A true class on techniques! I’ll show you the best way to clean venison and we’ll use everything single gram. We’ll make a mousse wellington with a venison sauce, cepes and on the side a potato puree with a hazelnut crust. The venison sauce 2 kg venison bones 2 onions 1 leek 1 big carrot 250 g mushrooms (I use white button) 300 g white wine 1 small bulb garlic 3 sprigs thyme 1 g black peppercorns 1 g coriander seeds Spread the venison bones on a metal tray and toast them at 2

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