French Toast with Truffle & Monarq Osetra Caviar
Preparation For the French toast: Cut the brioche into uniform slices of about 125g and let it dry for one to two hours. In a mixing bowl, combine the milk, cream, egg, and 30g of sugar. Soak the brioche pieces...
Beef tartare with potato espuma, sour cream, and oscietra caviar
Preparation: Finely chop the meat using a sharp knife. Mix the salt and pepper, then add the oil (lemongrass and soy sauce are optional). Add the meat and cucumber, mix well, and fill a small glass. Cook the potatoes until...
Beef Ribeye on French Brioche, Umami Sprouts, Horseradish Mousse, and Osciètre Caviar
Beef Preparation: Sear the ribeye on both sides with butter, season with salt and pepper. Let it rest for 10 minutes. Cut into small pieces (appetizer-sized). Place them on the French brioche and top with Osciètre caviar. Add sour cream...
Salmon tartare with red onions, dill, sour cream, horseradish mousse, and lemon zest. Topped with black coral chips, sour cream, and Oscietra caviar. Served on a blini and enjoyed with a glass of champagne. Preparation: Fill a bowl two-thirds full...