Caviar Blinis with Creme Fraiche

Serves: 4   |   Time: 20 min

Ingredients:
16 mini blinis
60g sturgeon caviar
120g creme fraiche
1 lemon, zested
Chives, finely snipped

Method:
1) Warm blinis briefly.
2) Spoon creme fraiche, top with caviar.
3) Finish with lemon zest and chives. Serve immediately.

Burrata with Basil Oil & Heirloom Tomatoes

Serves: 4   |   Time: 15 min

Ingredients:
2 balls burrata
300g heirloom tomatoes, sliced
Basil leaves, extra-virgin olive oil
Sea salt, black pepper, balsamic glaze

Method:
1) Arrange tomatoes, nestle burrata.
2) Blitz basil with oil; drizzle.
3) Season and finish with balsamic glaze.

Salmon Tartare on Toast Points

Serves: 4   |   Time: 20 min

Ingredients:
200g sushi-grade salmon, diced
2 tsp capers, 1 tsp Dijon
1 tbsp chives, 1 tsp lemon juice
8 toast points

Method:
1) Fold salmon with capers, Dijon, chives, lemon.
2) Season, chill briefly.
3) Spoon onto warm toast points.

Black Truffle Tagliatelle

Serves: 2   |   Time: 25 min

Ingredients:
200g tagliatelle
30g black truffle (fresh or preserved)
40g unsalted butter
30g Parmigiano Reggiano, finely grated
Sea salt & black pepper

Method:
1) Cook pasta until al dente.
2) Melt butter; toss pasta with butter and cheese.
3) Shave truffle over pasta, season, serve immediately.

Saffron Risotto with Seared Scallops

Serves: 2   |   Time: 35 min

Ingredients:
150g Arborio rice
500ml stock, warmed
Pinch saffron threads
30g butter, 30g Parmesan
6 scallops, olive oil

Method:
1) Bloom saffron in hot stock.
2) Toast rice in butter, add stock gradually.
3) Sear scallops; fold Parmesan into risotto; top with scallops.

Wagyu Ribeye with Truffle Jus

Serves: 2   |   Time: 30 min

Ingredients:
2 x 250g Wagyu ribeye
1 cup beef stock, 1 tbsp truffle paste
30g butter, thyme, salt & pepper

Method:
1) Sear steaks; baste with butter & thyme.
2) Rest steaks.
3) Reduce stock with truffle paste; slice steaks and spoon jus.

Dark Chocolate Ganache Tart with Saffron Cream

Serves: 8   |   Time: 45 min + chill

Ingredients:
200g dark chocolate (70%)
200ml heavy cream
1 sweet tart shell (pre-baked)
Pinch saffron threads
2 tbsp sugar, 1 tsp vanilla

Method:
1) Steep saffron in warm cream 10 min; strain.
2) Heat cream; pour over chopped chocolate; whisk smooth.
3) Pour into shell; chill 2 hrs. Whip remaining cream with sugar & vanilla to serve.

Pistachio Semifreddo with Chocolate Shard

Serves: 6   |   Time: 25 min + freeze

Ingredients:
200ml cream, 2 eggs
80g sugar, 80g pistachios
Dark chocolate for shards

Method:
1) Whip cream; fold in whipped eggs and sugar.
2) Stir in chopped pistachios; freeze 4 hrs.
3) Serve with set chocolate shards.

Citrus Olive Oil Cake with Mascarpone

Serves: 10   |   Time: 55 min

Ingredients:
300g flour, 220g sugar
3 eggs, 200ml olive oil
Zest of 2 oranges & 1 lemon
Mascarpone, sugar, vanilla

Method:
1) Whisk wet and dry separately; combine.
2) Bake at 170°C for ~40 min.
3) Whip mascarpone with sugar & vanilla; dollop to serve.

Contacts

                                          Address:
        Soseaua Nationala nr.46A,Bl.D5, Sc.D,,Et2.Ap.4

                                            Iasi, IS

                                         ROMANIA

                                           Phone:
                                   +40 784 778 579
                                             Email:
                    daniacobute@lprotonmail.com

   For wholesale or gifting inquiries, contact our

                                concierge team.