Would you like a culinary borderline experience? Chef Jeroen (Restaurant “Sens”, Vitznau, Lucerne, Switzerland) makes it crack. Here are the test notes. Gault Millau – July 12, 2020 Text: Urs Heller Photos: Olivia Pulver EXPERIENCE 1: «THE PARMESAN OF THE … Read More
Kartoffel Spiessli-Potato Skewers Auf dem Grill gekochte Kartoffeln haben einen leckeren Geschmack und eine knusprige Haut. Diese Spieße werden mit einem dicken, knoblauchreichen Dip serviert. grill, grill tools, metal skewers, tongs 1 kilo small new potatoes or raclette potatoes … Read More
Great recipe for leftover sauteed Foigras slices (see video of preparation here) Marble of Foie de Canard (Duck Liver) A chilled Foie Gras Terrine 1x Ceramic mold (1 1/2 qt. capacity) or 1x 15Lx2W inch paté mold, small saucepot, baking … Read More
Hazelnut Marjolaine Napoleaon with Coffee Buttercream Rich and Nutty, with Coffee flavor! serve with a Macedoine of fresh Citrus Fruits, or a medley of dehydrated Fruits Electric mixer or Kitchen Aid, wire whip, plastic spatulas, Baking pans,(half sheet pan)Flour … Read More
Prune-Armagnac Ice-cream An Icecream not intended for the children saucepot, wire whip, stainless steel bowl, rubber spatula, 4 pound dried prunes (pitted) 2 quart Armagnac (or Brandy to substitute) 48 each egg yolks 2 cups white sugar 2 quart … Read More
Fotos Personal de Jaragua 1987-1992 -Festival Gastronomico National de la Republica Dominicano