Basics - 1 / 2

Almond Meringue

• 6 egg whites
• 500 gr sugar
• 90 gr almonds
• 32 gr sugar

Apricot Glaze

• 325 gr jam
• 100 gr sugar
• 60 ml water

Asparagus Sauce

• 525 gr asparagus
• 475 ml cream
• 32 gr butter

Bordelaise Sauce

• 8 shallots
• 1 garlic
• 1 bouquet garni
• 750 ml wine
• 700 ml veal stock
• 130 gr marrow
• 18 gr butter
• 16 gr flour

Brown Chicken Stock

• 6 peppercorns
• 2 onions
• 2 carrots
• 2 celery
• 2 garlic
• 2 thyme
• 1 bay leaf
• 1,300 gr chicken
• 1 gr salt
• 1 gr thyme

Cajun Spice

• 1 gumbo file
• 28 gr paprika
• 20 gr garlic powder
• 14 gr onion powder
• 6 gr cumin (ground)
• 6 gr coriander (ground)
• 6 gr fenugreek (ground)
• 4 gr salt
• 3 gr thyme (dried)
• 3 gr fennel (ground)

Chicken Stock

• 6 peppercorns
• 2 onions
• 2 carrots
• 2 celery
• 2 garlic
• 2 thyme
• 1 bay leaf
• 1,300 gr chicken
• 1 gr salt
• 1 gr thyme

Chili-corn Sauce

• 2 pepper
• 2 corn
• 1 onion
• 1/2 vermouth
• 700 ml cream
• 950 ml stock
• 350 gr beef
• 120 ml wine
• 30 ml oil
• 22 gr chili

Chocolate Cake

• 10 italian
• 9 eggs
• 2 1/2 amaretti
• 375 gr chocolate
• 100 gr sugar
• 50 gr butter
• 24 gr cornstarch
• 16 gr rum
• 12 gr cocoa
• 1 gr extract

Chocolate Mousse

• 4 egg whites
• 3 espresso powder
• 475 ml cream
• 130 gr chocolate
• 120 ml water
• 100 gr sugar
• 85 gr cocoa
• 1 ml cream of tartar

Chocolate Rum Cream

• 475 ml cream
• 130 gr chocolate
• 120 ml water
• 30 gr rum

Curry Butter

• 1 shallot
• 1 garlic
• 1 chili
• 65 gr butter
• 16 ml juice
• 14 gr curry powder
• 9 gr garam masala
• 6 gr curry
• 1 gr turmeric
• 2 slices ginger

Fish Fume

• 1/2 salmon
• 350 ml wine
• 240 ml water
• 240 ml stock
• 28 gr butter
• 1/2 slices onion
• 1/2 slices carrot

Lamb Stock

• 6 peppercorns
• 5 garlic
• 2 racks of lamb
• 2 carrots
• 2 celery
• 2 bay leaves
• 1 onion
• 1 thyme
• 160 gr tomato
• 120 ml water

Nantua Sauce

• 15 crayfish
• 4 stock
• 1 garlic
• 1 mirepoix
• 1 bay leaf
• 160 gr tomatoes
• 120 ml cream
• 120 ml cognac
• 80 gr puree
• 22 gr mushrooms

Pastry Cream

• 2 eggs
• 2 egg yolks
• 1/4 hazelnut paste
• 350 ml milk
• 250 gr sugar
• 240 ml cream
• 32 gr flour

Puff Pastry

• 1 seeds
• 500 gr flour
• 250 gr butter
• 240 ml cream
• 240 ml water
• 240 ml wine
• 230 gr champagne
• 16 ml vinegar
• 5 gr salt

Roast Beef Puree

• 10 peppercorns
• 4 beets
• 4 bay leaves
• 30 ml oil
• 18 gr butter
• 1 gr oregano
• 1 gr thyme
• 1 gr coriander
• 1 gr fennel seed
• 1 gr rosemary

Salmon Mousse

• 8 per
• 1 egg (white)
• 1 pernod
• 1 caviar
• 180 ml cream
• 150 gr salmon
• 5 ml cognac

Veal Stock

• 8 peppercorns
• 4 garlic
• 3 thyme
• 2 onions
• 2 carrots
• 2 celery
• 2 tomatoes
• 2 bay leaf
• 1 leek
• 2,700 gr bones

White Chocolate Mousse

• 8 egg whites
• 6 egg yolks
• 500 gr chocolate
• 200 gr sugar
• 120 ml water
• 16 gr rum