Stories
Perennial Crops - Asparagus - Lunch
A refined lunch dish featuring crispy asparagus rolled in bacon powder, served with a tangy red onion and sherry emulsion — showcasing culinary techniques such as emulsions, drying, and precise cooking.
Yellow Beet Ravioli Filled with Jerusalem Artichoke, Beet, and Chive Caviar
Yellow beet ravioli filled with Jerusalem artichoke, beet, and chive caviar made using the culinary technique "stuffing"
Marinated kohlrabi ravioli with passion fruit and sweet chocolate-banana Pesto
Marinated Kohlrabi Ravioli with Passion Fruit and Sweet Chocolate-Banana Pesto made using teh culinary technique "stuffing"
Fennel Carpaccio with Lemon and Olive Oil, served with Tomato-Mozzarella-Basil Ice Cream
Recipe made by using the culinary technique "Carpaccio"
Plancha of Belgian Endive with Bresaola, Garlic Chips, and Bell Pepper Strips
Recipe made with the use of culinary technique "Slow cooking". Plancha of Belgian Endive with Bresaola, Garlic Chips, and Bell Pepper Strips
Pancakes made from oats and buckwheat with sprout mix and pear syrup.
Recipe made using culinary technique "Blinis and pancakes"
Still spinish with sesam seads, radish and cooked salm
Recipe made with the use of the culinary technique "caviar"
