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COOKING INSTRUCTIONS

 
FOIE GRAS COCOTE STYLE
Flash fry the scallops on both sides. Then, place them in a cocote with the sprigs of spruce, lavender and wild rose. Oven cook for 10 minutes at 210º.  Then, rinse well over a strainer. Decorate with fresh rose petals, fine salt and rose syrup with apple vinegar and place it on the...

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COOKING INSTRUCTIONS

 
FOIE GRAS COCOTE STYLE
Flash fry the scallops on both sides. Then, place them in a cocote with the sprigs of spruce, lavender and wild rose. Oven cook for 10 minutes at 210º.  Then, rinse well over a strainer. Decorate with fresh rose petals, fine salt and rose syrup with apple vinegar and place it on the watermelon.
 
WILD ROSE JUICE AND VINEGAR SYRUP
Heat a litre of bottled mineral water and infuse with 100 g of samba tea, 50 g of sugar and 50 g of hibiscus flower. Remove half the jus obtained. Add the same amount of duck stock and reduce to a syrup. Set aside and serve from a teapot with the remaining ½ jus. Equally, reduce with a spoonful of apple vinegar and set aside in a dispenser to season the rose petals.
 
WHITE PEACH & ROSE PETAL CONDIMENT
Oven cook the peaches at 160º for 15 minutes. Cut a lime in 8 and sauté three times. Then, drain and set aside. Cut the peach flesh. Place in a blender. Add the lime and grated ginger and alga agar. Stir for 5 minutes at 90º. Then, let it go cold and stir again. The texture should be like mayonnaise. Set aside in a dispenser.
 
PINK SORBET  
Place the juice from the watermelon flesh in a saucepan. Add the rose syrup, raspberry coulis and rose extract. Stir. Add lemon juice. Raise to 60º. Add the gelatine, lemon zest and allow to cool down. Then, place in pacotization glasses.
 
ROSE PETALS
Soak the fresh rose petals for the colour to taste.
 
PICKLED ROSE PETALS
Marinade roses in pickling vinegar.
 
MARINADED WATERMELON
Peel the watermelon and cut in half. Sprinkle with grated lime, verbena leaves, mint and milled Szechuan pepper. Place in a vacuum bag and put in a vacuum. Keep in the cold to taste. Cut strips measuring 1 cm to 15 cm long. Keep in the cold with the flesh. Make a jus aromatized with rose to be drunk as a slush puppy. Serve like a soft drink. 
 
FOREST STRAWBERRIES
Spread some forest strawberries on a plate and garnish with lemon-infused herbs.
 
SPINACH SHOOTS
Wash the spinach shoots and cut them into 1 cm round shapes. Set aside in the cold to taste. Brighten them with lemon oil and a little Szechuan pepper.
 

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Ingredients 4 persons
  • FOIE GRAS
  • WILD ROSE JUS
  • foie gras
  • lavender flower
  • spruce
  • wild rose leaf
  • fine salt (fleur de sel)
  • pepper
  • rose syrup with vinegar
  • WILD ROSE JUS
  • 100 g samba tea
  • 2 l mineral water
  • 50 g sugar
  • 50 g hibiscus flower
  • 2 cl apple balsamic vinegar
  • WHITE CONDIMENT
  • white peach
  • lime
  • rose petals
  • ginger
  • PINK SORBET
  • 6 soup spoonfuls rose syrup
  • 140 cl watermelon juice
  • 1 lemon
  • 1 spoonful lemon zest
  • 3 sheets gelatine
  • 50 cl raspberry coulis
  • ROSE PETALS
  • rose petals
  • wild rose petals
  • ROSE PETAL PICKLES
  • red rose petals
  • pickle marinade
  • MARINADED WATERMELON
  • seedless watermelon
  • lime
  • bunch mint
  • verbena
  • Szechuan pepper
  • atsina cress
  • verbena leaf
  • mint leaf
  • FOREST STRAWBERRIES
  • forest strawberries
  • SPINACH SHOOTS
  • spinach shoots
  • lemon oil
  • Sancho pepper
Recipes. The Cook & Chef Institute