We’re going to make an incredible dry age duck dish! We’re going to dry age a duck on the crown and glaze it with a pine shoot honey, the legs are confit and then rolled into a rouleax before they’re glazed and served with a duck skin crisp and sweet and sour pine shoot, the final component is confit potato filled with a duck liver cream. To bring everything together we’re serving the dish with an incredible duck sauce. The duck recipes The brine 20 g ginger 2 liter water 5

We’re going to make a lovely citrus & basil dessert! It’s a basil panna cotta with a citrus gel sphere, a white chocolate & vanilla gel, a lemon spongecake, a basil pate de fruit and a delicious citrus & basil vinaigrette. The basil panna cotta & white chocolate glaze 1 leaf or 1.6 g gelatin 200 g milk 1/2 empty vanilla pod 1 orange for zest 100 g white chocolate 10 g basil leaves Begin by soaking the gelatin in cold water. Now mix the milk with half an empty vanilla pod and

Strawberries are finally in season, so let’s make a strawberry tart! As a base we make a lovely thin and crispy almond tartelette. To tidy up the outside it grated on a microplane before making it shine with a cream and egg yolk glaze. After baking the inside it’s brushed with some melted white chocolate to prevent it from becoming soky. The tartelette is filled with a delicious strawberry and lilac compote, a long pepper sponge and a strawberry cremeux. A dot of lilac mering