-Fry scallops: Peel the muscle off then reserve on to gastro tray lay down with baking paper, a la minute pan-fry in hot pan with soya oil and a cold dice butter, to good caramelization, then drain and serve as show 3 stk portion.
-Small potato dices, chop shallots & chives, grated horseradish, lemon jus, brown butter & raps oil: Portion the baking potato in rectangle shape, reserve in ice cold water over night, net day drain and vacuum hard in cooking bags, and cook for 1h30 min at 85 degrees, then cold down, when cold portion in 1cm dices and reserve in the fridge until needed, a la minute marinated the dices potato (8 Stk / portion) with some chop shallots, grated horseradish, chop chives, lemon jus, brown butter, and raps oil to test, and serve tempered as show.
-Scoop cucumber: Scoop the cucumber with the Parisian spoon no15, and reserve under wait cloths, a la minute mariner with rasp oil s+p and dress on the plate 4 stk on the plate as show.
-Sliced smoked lard: Order some smoke pork fat home, then trim off the skin part off, and portion in more less event block with a 10 cm long side, then dispose the pork fat with the skin side up on top of a flat gastro tray lay down with baking paper, then dispose the tray in a cold oven, now in a pot on the induction at no 9 start to burn some off the wood smoke powder, until reaching good smoke then add this smoking pot in the bottom of the cold oven, cover up with one off the big sift, then immediately close the door and the fan exit with a cloths, and start the oven on roast program at 25 degrees, let the oven run for a good minute to really get the smoke every where, then close the oven off and let it infuse for a good 30 min, repeat the smoking proses one more time, then cold down and freeze. Slice the frozen smoke fat in the 10 cm long way on the slicer machine no 1 curling it up, reserve in the 1 liter plastic contender close with a lead in freezer until needed, a la minute dress 2 stk on the plat as show.
-Deep-fried ”sweat potato” Angel hair: Peel the potatoes and cut as thin as possible on the mandolin with the small grater knife. Put in ice water and reserve in the fridge over night. Next day drain well and deep fry in 140 degrees soya oil until crispy, then drain on to a cloths and finish seasoning with s+p and a drop of vinegar powder. A la minute dress as show.
-Pluck French watercress: As say.
