Christmas Dinner

BUL-NED-ESP Christmas Dinner 2020

As soon as I get to Stella’s:

  • Put the pumpkin cremeux ring and honeycomb panna cotta in the freezer. Let it get to room temperature on the plate before serving.
  • Keep the 3d octopus in the fridge. The yellow ‘stones’ in the disposables for potato leaves and honeycomb tuille are not edible. There purpose is to keep them crispy.

Apéritifs

3D Reef landscape

Ingredients
  1. sea herbs
  2. 3D butter octopus & butter shells
  3. sponge cake
  4. braid bread from Menno
  5. olive crumble
Plating
  • Sprinkle the bread with a little water and bake the bread for 8 min in a pre-heated oven at 200 degrees
  • Let the butter get to room temperature
  • Sprinkle the olive powder loosely on the plate
  • Place the chilled octopus partly on the olive powder with a spatula
  • Then place the butter shells
  • Put the sponge cake on the plate
  • Garnish with the sea herbs
Drinks
  • De Goede & De Stoute, Vuurzee Vonkelbier

Amuses

Truffle cheese souffle, King crab dashi infused pearls & Taquito tuna vadouvan

Ingredients
  1. cheese truffle souffle
  2. parmesan gel
  3. golden eggshell
  4. king crab
  5. dashi tapioca pearls
  6. taco
  7. vadouvan mayo
  8. tuna
Plating
  • Put the truffle cheese souffle in a pre-heated oven (165 degrees) for three minutes
  • Pipe some parmesan gel on top off the souffle
  • Fill the golden eggshell with the crab and finish with a nice scoop of dashi infused pearls
  • Slice the spring onion thinly.
  • Fill the taco with the tuna tartare, pipe the vadouvan mayonnaise on top and finish with sliced spring onion
  • Combine all three amuses and you are ready to serve
Drinks
  • De Goede & De Stoute, Vuurzee Vonkelbier

Entrées

Ceviche avec coquilles

Ingredients
  1. coquilles
  2. tiger milk
  3. radish disks
  4. puffed pandan rice
  5. green leek oil
  6. red amaranth
Plating
  • Remove the scallops from the bag and dry the coquilles with kitchen paper
  • Get the sheet off and slice the scallops in thin disks
  • Season with pepper and salt and dress the slices of scallops on the plate
  • Sprinkle them generously with the tiger’s milk and let them bathe in the tiger milk
  • Spray some green leek oil on the dish
  • Garnish with the pickled radish disks
  • Finish it with the pandan rice and red amaranth leaves
Drinks
  • Weissburgunder Battenfeld Spannier

Steak Tartare, Okonomiyaki style

Ingredients
  1. tartare
  2. Japanese mayo and okonomiyaki-sauce
  3. spring-onion and chive
  4. crispy onion, furikake
  5. shiso purper cress
Plating
  • Use a spoon to place the steak tartare lightly on the plate
  • Marinate with some green garlic oil and season with salt and pepper
  • Pipe the okonomiyaki-sauce in bands over the dish
  • Then spray the Japanese mayonnaise over the dish in bands
  • Thinly slice the spring onion and chives
  • Add the crispy onion, furikake, the thinly sliced spring onion and chives
  • Finish with some shiso purper cress and garlic oil
Drinks
  • Weissburgunder Battenfeld Spannier

BGE oxheart cabbage

Ingredients
  1. cabbage
  2. yuzu-miso crème
  3. poached egg
  4. puffed cereals
  5. mustard leaves
Plating
  • Place the cabbage in a preheated oven (165 degrees) for 7 minutes
  • Put some yuzu creme between the different layers of the cabbage leaves
  • The eggs are already poached
  • For 35 mins on 63 degrees)! To finish the eggs, put some hot salted water in a cooking pan, the water has to be around 90 degrees, a small bubble from the bottom is what we want
  • Gently crack the eggs open and let the pre-poached eggs glide into the hot water for 2 minutes or so. Take it out, feel the egg! Tap it with your finger: we want it runny. Do not overcook! Gently place them on a paper towel. Season with pepper and salt
  • Dress the cabbage and the egg on a plate
  • Top the cabbage with the puffed cereals
  • Dress the mustard leaves nicely
  • Cut the poached egg for some extra effect
Drinks
  • Weissburgunder Battenfeld Spannier

Accompagnements

Langoustine

Ingredients
  1. langoustine
  2. mille et une nuits langoustine sauce
  3. pumpkin disk
  4. ras el hanout crumble
  5. sour crème
  6. green leek oil
Plating
  • Place the chilled pumpkin ring on a pre heated plate
  • Heat the langoustine sauce in a cooking pan, slow heat at 70 degrees Not to hot or else it will curdle
  • Put a baking pan on a high heat, add a little olive oil and some salt in the pan Roast the langoustine tail for a minute on both sides. Do not overcook. We do not want to see cooked egg whites. Roll the langoustine through the ras el hanout crumble
  • Season with salt and pepper and dress the langoustine on the plate
  • Pipe dots of sour cream around it
  • Foam the sauce with a hand blender and after that, dress it on the plate
  • Sprinkle some green leek oil to finish the dish and garnish with herb selection
Drinks
  • Les Ramades Tardieu

Les Principals

Slow cooked Black Angus veal cheek

Ingredients
  1. veal cheek Jamaican pepper gravy
  2. mashed potatoes
  3. pickled cauliflower
  4. crispy potato leave
  5. water cress
Plating
  • Take the cheek out of the bag and let it get to room temperature before baking
  • Pre heat your plates in the oven for 10 mins at 50 degrees
  • Season with salt and pepper and sauté the cheek(s) in a medium hot pan with some olive oil or butter for 3 – 4 minutes on both sides. Set aside or keep the cheek(s) warm in the oven on 120 degrees
  • Slowly heat the gravy
  • Heat the bag with mashed potatoes au bain-marie in a cooking pan. Don’t let the water boil
  • Put the pickled cauliflower on a tray and re-heat in the oven for 7 mins at 180 degrees
  • Cut the piping bag on the small end and make a nice circle pattern of the warm mashed potatoes. If the bag is too hot, wrap it in a tablecloth so that you do not burn your fingers
  • Dress the veal cheek in the middle of the plate and season with pepper and salt
  • Pipe some dots mashed potatoes and add the pickled cauliflower
  • Garnish with some watercress and crispy potato leaves
  • Finish with beautiful Jamaican pepper gravy
Drinks
  • Peña El Gato Rioja

Halibut

Ingredients
  1. halibut
  2. kaffir dashi
  3. mashed potatoes
  4. pickled cauliflower
  5. crispy potato leave
  6. water cress
Plating
  • Pre heat your plates in the oven for 10 mins at 50 degrees
  • Heat the bag with mashed potatoes au bain-marie in a cooking pan. Don’t let the water boil
  • Put the pickled cauliflower on a tray and re heat in the oven for 7 mins at 180 degrees
  • Dry the halibut filets with kitchen paper, season with salt and pepper and bake them for 4 mins in a hot pan on one side. Flip and then add some butter (50 gr per filet) and scoop the brown butter over the top of the filets
  • Cut the piping bag on the small end and make a nice circle pattern of the warm mashed potatoes. If the bag is too hot, wrap it in a tablecloth so that you do not burn your fingers
  • Place the fried halibut on the plate
  • Pipe some dots mashed potatoes and add the pickled cauliflower
  • Garnish with the watercress and crispy potato leaves
  • Foam the dashi-kaffir sauce with a hand blender and dress on the plate
Drinks
  • Les Ramades Tardieu

Fried celeriak steak

Ingredients
  1. celeriac steak
  2. lemon miso sauce
  3. pickled mushrooms, miso onions
  4. mashed potatoes
  5. pickled cauliflower
  6. crispy potato leave
  7. water cress
Plating
  • Pre heat your plates in the oven for 7 mins at 50 degrees
  • Heat the bag with mashed potatoes and the bag with celeriac au bain-marie in a cooking pan. Don’t let the water boil
  • Put the pickled cauliflower, mushrooms and miso unions on a tray and heat it in the oven for 7 mins at 180 degrees
  • Take the celeriac out of the bag and bake for 3 mins on each side it in a hot baking pan with some olive oil
  • Cut the piping bag on the small end and make a nice circle pattern of the warm mashed potatoes. If the bag is too hot, wrap it in a tablecloth so that you do not burn your fingers
  • Dress the fried celeriac on the plate. Season with salt and pepper
  • Add the pickled cauliflower, mushrooms, miso unions and garnish with watercress and potato leaves
  • Finish with the heated salted lemon-miso sauce
Drinks
  • Xarel-lo Amphoras

Desserts

Farmers cheese

Ingredients
  1. Rocamadour ‘Zwaluw gekletter’ Comte
  2. Benedictus
  3. Blue del Moncenisio Kletzenbrood
  4. Gelei van kweepeer
Plating
  • Let the cheeses get to room temperature before serving and pick them out of the fridge 1 hour before eating
  • Start with the rocamadour
  • Then the ‘zwaluw gekletter’
  • The comte
  • The benedictus
  • Finally, the blue del moncenisio
  • Add the kletzen brot and the quince jelly
Drinks
  • Croft Ruby Port

момчета’s beekeeper paradise

Ingredients
  1. honeycomb
  2. honey tuille
  3. vanilla curd
  4. citrus gel
  5. white strawberries
  6. chocolate honeybee
  7. merengue
  8. flowers
Plating
  • Put the frozen honeycomb panna cotta on to the plate and let it defrost 15 mins before preparing
  • Pipe some dots vanilla curd and citrus gel around it
  • Add the white strawberries and meringues
  • Put the tuille on top with the chocolate honeybee
  • Make a nice garden for her with the flowers
Drinks
  • Lauriga Rivesalts Rouge

Coffee friandises à la Dutch snacks

Ingredients (no plating)
  • Mango white chocolate yuzu cheese
  • Strawberry cocos sausage
  • Chocolate bitterbal filled with salted caramel
Drinks
  • Coffee