IODINE CONCENTRATEWITH RAW SCALLOPSAND FROSTED URCHINTARAMASALATA01 /

/ 02GRATINATED ONIONSÀ LA PARISIENNE

JAPANESE WAGYU BEEFWITH TRUFFLE ANDOLIVE TAPENADE03 // 04BANANA TRANSPARENCE,

PASSION FRUIT ANDCOFFEE FOAM

Christian’s Dishes

METHOD TO STARTOpen the scallops and urchins and make the truffle coulis. FROSTED URCHIN TARAMASALATAFreeze the urchin tongues, mix them into the paco-jet, then sieve them. Add some ground pepper and freeze them again.

CRISP SCALLOP Mix and sieve the scallops, spread them 1.75cm thick and cook them between two plates for 4 minutes at 160C. Cut them in brunoise, then cook with olive oil. Then add some cold butter. When it reaches a uniform brown colour, deglaze with lemon juice, drain and let it dry. Season with a spice mill.

LYCHEE JUICEMix 100g of juice with 0.7g of xanthan. Mix and wait for the bubbles to subside.Cut and season the scallops with a green pepper marinade.

TO SERVEForm a half-circle of crisp scallop on the plate’s edge. Make four spots of truffle coulis, place the scallops directly on them and add the urchin quenelle. Decorate with flowers and salicornia.

Christian Le Squer’s RecipesFOUR International03/16

Iodine concentrate with raw scallops and frosted urchin taramasalata

INGREDIENTS• 18 pieces of scallops• 500g urchin tongues• 20cl truffle coulis• some salicornia• some purple flowers• 100g Boiron lychee juice

CHRISTIAN LE SQUER’S RECIPES

/ 01

SERVES 4

Gratinated onion à la Parisienne / 02 METHOD SPHERES/SWEET ONION CREAMRoast the onions until brown, pour in some onion stock. Then remove the liquid and add cream and glucose. Make some spheres of different sizes into the egg bath, flame them with the blow torch, add grated parmesan and flame again.

TRUFFLE COULISPut the truffle trimmings in a casserole dish, add the water and cook for half an hour. Mix in the thermomix until the texture is creamy.

THYME/ROSEMARY GELMix all ingredients and wait for the bubbles to subside.

CANDIED ONIONCut the onions in half and vacuum, then cook them with some white stock and butter.

ONION STOCKPut 1kg onions in a vacuum with 3 litres of poultry stock and leave it to steam cook at 85C for 48 hours.

ONION SAUCEBrown the onions, add the stock and let reduce, then add xanthan.

GRATINMash the butter and then comfit the chopped onions at the edge of the stove without browning them.

TO FINISHPrepare the gratin by spreading the candied onions finely on a plate, grate some parmesan on the top and brown it under the grill. Make the same gratin disc on a dish and let it brown. Place the onion spheres covered by the gratinated onion soup, top with the truffle/parmesan croutons, the sauce spots, the truffle spots, the candied onion flakes and the thyme gel spots. Then season with pepper from the mill.

Christian Le Squer’s RecipesFOUR International 03/16

CHRISTIAN LE SQUER’S RECIPES

INGREDIENTSSPHERES/ SWEET ONION CREAM

• 1kg sweet onions• 400ml cream• 200ml onion stock• 2% glucose

BREAD CROUTONS• some bread croutons

TRUFFLE COULIS• some water• some truffle

THYME/ROSEMARY GEL

• ½ bunch thyme• ½ bunch rosemary• 100g ice

CANDIED ONION• 2 onions• butter• white stock

ONION STOCK• 1kg onions

ONION SAUCE • 500g sweet onions• 1l onion stock• xanthan

EGG BATH• 500ml water• 200g egg yolks• 7.5g algin

GRATINATED ONION SOUP

• 500g sweet onions• 150g of butter• some parmesan

SERVES 4

Japanese Wagyu beef with truffle and olive tapenade

/ 03

METHOD HERBS TO SEASONMix all ingredients in the thermomix.

TARRAGON SAUCEMix parsley and tarragon in the thermomix with a knife tip of ascorbic acid and a bit of water to make the mixing easier. Add a brown-butter-candied garlic clove and add the spoons of brown butter, thicken the sauce to your liking with xanthan.

OLIVE AND TRUFFLE TAPENADEMix all ingredients in a thermomix.

OLIVE POWDERPut the olives in the microwave and let them dry, then mix them until you get the powder.

FRIED ONIONSCut the pearl onions finely with a slicer, put and mix them with flour then fry them in oil until they become golden brown.

BUTTERNUT SQUASHWrap the butternut in the salt dough and bake it in the oven for 2.5 hours.

CANDIED ONIONSPlace the onions on a bed of salt and bake them in the oven for 25 minutes.

TO SERVEBrush a bit of coal oil onto the beef before serving.

Christian Le Squer’s RecipesFOUR International03/16

CHRISTIAN LE SQUER’S RECIPES

INGREDIENTSBEEF

• 4 pieces of wagyu beef, à 120g

• coal oil (coal powder purchased at the pharmacy)

HERBS TO SEASON• 45g flat-leaved parsley • 25g chervil• 15g olive oil• 20g hazelnut oil • 1 chopped candied

kumquat• 10g kumquat syrup• 8g miso• 0.30g Sancho pepper• ½ grated orange

TARRAGON SAUCE• ¼ bunch parsley • 1 bunch tarragon• 1 garlic clove• 2 tbsp. brown butter• some xanthan• some ascorbic acid

OLIVES AND TRUFFLE TAPENADE

• 125g marinated truffle• 75g Kalamata tapenade • 25g honey• 50g olive oil• 25g grape seed oil • 75g water

OLIVE POWDER• 100g Kalamata olive

FRIED ONIONS• 10 pearl onions • some flour

BUTTERNUT SQUASH• 1 butternut• some salt dough

CANDIED ONIONS• 25 pearl onions • sea salt

SERVES 4

Banana transparence, passion fruit and coffee foam

/ 04

Christian Le Squer’s RecipesFOUR International03/16

INGREDIENTSSERVES 4

BANANA• 4 bananas• 1l water• 300g sugar• 2 vanilla pods• 200g rum

BANANAS BRUNOISE• 4 bananas in brunoise• 150g sugar• 150g water• 200g passion fruit juice

PASSION BOMB COFFEE• 330g passion juice • 300g water• 120g concentrated fruit syrup 30°• 18g ground coffee beans• 50g mint leaves• 4 gelatine leaves

DECORATION• Isomalt• Atsina leaves

METHOD BANANASMake the vanilla syrup and let it cool down. Then add the rum. Peel the bananas and cut the ends off. Place 3 bananas in a vacuum bag together with ½ vanilla pod and five spoons of the cold rum syrup. Close the vacuum bags and let the content infuse for six hours at room temperature.

BANANAS BRUNOISEMake a dark caramel with sugar and water. Add the brunoise to the caramel. Cook over high heat for some minutes. Deglaze with passion juice. Then continue cooking it over high heat until the liquid evaporates.

PASSION BOMB COFFEEInfuse all ingredients for 12 hours without heating them. Then filter the mixture. Weigh the liquid and for every 0.5 litres add 4 gelatine leaves. Put into a siphon with two cartridges and store it in a cold place.

DECORATIONBlow the melted isomalt into a crumpled shape.

TO SERVECut the bananas into equal pieces of 10x2cm. Place three parallel pieces in the middle of the plate, placing them 1cm apart. Place the bananas brunoise on top of each and fill the spaces between with Passion bomb coffee. Cover everything with transparent sugar and scatter some Atsina leaves on it.

CHRISTIAN LE SQUER’S RECIPES