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Recipe Books

MICHEL BRAS : ESSENTIAL CUISINE

Langoustine medallion with apple juice and plum oil.
Baked apples, flowers and paracress leaves.

The michelin three star chef suggests reducing a home made apple juice by one third and carefully whipping plum oil, salt and apple juice together until a fruity emulsion is obtained.The emulsion is then drizzled on a lobster and served with crunchy baked apples and para cress leaves... The result is an original vinaigrette mixing sweet, almondy and salty tastes in an explosion of flavours.

FREDERIC BAU : CHOCOLATE FUSION

Nougat of duck foie gras with chocolate and caraway.
Sweet and sour bergeron apricot saut´ed in plum oil.
And raisin, and crisp lace of toasted bread.

Cooking with fruits has always been a standard in South West France cuisine. And plum oil with its almond like aroma attracted the attention of more than one chef. Frederic Bau creates an original recipe, using apricot and plum oil to elaborate a "gastrique" (thick sauce produced by a reduction of vinegar, sugar and fruit), using honey, orange juice, vinegar and muscat raisin. The sauce is served on a nougat made with chocolate and foie gras.

ALBERT Y FERRAN ADRIA : TEXTURAS

Migas de aceite de almendra amarga

…Mezclar los aceite virgen de almendra y aceite de ciruela y guarda. Añadir la mezclar de aceite poco a poco a la Malto (Malto es un producto a base de maltodextrina resultante de la ruptura de las moléculas de tapioca) sin de dejar de remover con la ayuda de un batidor de mano hasta que se formen migas sueltas entre sí…