Ingredients for Four Portions

4 Pieces Hammours escalope, 160g each

For the crust
2 Pieces Croissant
Mixed fresh herbs, finely chopped

For the sauce
250g Fresh tomatoes
200g Dry Capsicum
100g Non peeled hazelnut
2 Cloves Garlic
10 Cl Olive oil

For garnish
4 Pieces Fresh leeks

Method

To make the sauce

• Soak the dry capsicum in water to get them soft. Peel them.
• Halve the tomatoes, squeeze out the juice. Place on a tray with the Capsicum and the garlic cloves
• Place in the oven and roast them for about 15 Minutes at 180 Degrees C.
• When ready, place in a blender a mix to obtain a smooth puree. Slowly add the olive oil, to obtain a foamy emulsion

The grilled leeks

• Clean and cut them to the require size. Blanch them for about 2 minutes.
• Cool them in ice water, place on a towel to get rid of the excess of water.
• Brush them with olive oil, and grill them on low heat.

The fish escalope

• Season the fish with salt, pepper. Sear on low heat. The fish should not dry out.
• Take the croissant, make fine crumbs with them. Add the mixed herbs. Season with salt & pepper.
• Top each cooked fish escalope with the herb crust, place under the salamander till crispy and golden brown colour.

To serve

• Arrange the grilled leak on each plate.
• Topped with the fish escalope, spoon sauce around the fish.

Ingredients for Four Portions

1 Piece, 1.300 kg Whole chicken
300 g Onions, sliced
100 g Lemon
20 Cl Almond milk
To cover the chicken, Olive Oil
1 Bay leaf
10 g Peppercorn
10 g Coriander

Sauces
Tomato Spray
200 g Fresh tomato
2 Cloves Garlic puree
5 g Parsley
10 Cl Olive Oil
Lemon juice to taste

Alioli
10 Cl Olive oil
20 Cl Cornflower oil
2 Cloves Garlic puree
1 Whole egg
Lemon juice to taste

Method

To cook the chicken

• Cut the chicken into quarter .Place into a tray
• Add the sliced onions, the spices, lemon slices, almond essence then cover entirely with olive oil.
• Place in oven at 100 degrees. It must not boil, just simmer slowly for about 3 hours.
• Leave to cool. While still lukewarm, take off all the meat from the chicken.
• Place in a mixing bowl, add the onions form the tray, and some part of the chicken skin.. Mix gently, season to taste.
• Fill portion size ramekin with the meat, place in a fridge to cool down.When needed,warm very slowly in the oven or in a microwave oven.

• Place olive oil cornflower oil, garlic and egg ( room temperature) in a bowl.
• Using an electric hand mixer, whish to obtain a creamy consistency. Mayonnaise like

• Using hand grater, grate the tomatoes, add the garlic puree and the olive oil as well the chopped parsley.
• Season with a few lemon drops.

• Finely grate potatoes. Place greaseproof pare on a tray.
• Arrange galette size potatoes on top,. brushed with olive oil and placed in the oven at 125 Degrees C till crispy and golden brown in colour. Approx. 1 1/2 hours.
• When ready cut them to the required size

• Take the confit chicken, halve each portion side ways.
• On a serving plate, place 1 potato galette, top with half of the chicken, top with a potato galette, the other half of the chicken finish with one last potato galette.
• As per photo spoon the sauce around using your artistic skills and creativity...

Ingredients for Four Portions

4 whole lobsters, 600 g pieces

To poach the lobsters
2 bay leaves
1 sprig fresh thyme
1 onion, sliced
1 leek, roughly sliced
1 fennel, sliced
Coarse sea salt and white peppercorns to taste

For the citrus dressing
10 cl orange juice
10 cl lemon juice
10 cl grapefruit juice
1 pinch cayenne pepper
15 cl olive oil
10 cl tarragon vinegar

For the garnish
4 pieces artichoke bottoms
4 mixed lettuce bouquet
4 sprigs of fresh chervil

Method

To poach the lobsters

• Prepare a court bouillon, using all the ingredients. Let simmer for a while so the court bouillon will have a strong flavour
• Add the lobsters and let simmer until they are done (approximately 15 minutes)
• Remove lobsters from the court bouillon and leave to cool
• Once cooled, remove the tail and the shell. Slice each tail in equal medallions. Set aside

• Slice them and quickly sauté in a little olive oil. Season with salt and pepper

• Place orange, lemon and grapefruit juice in a saucepan. Reduce sauce to half or till syrupy. Leave to cool
• Place in a blender, add the olive oil, the tarragon vinegar and the cayenne pepper
• Season to taste with salt

• Take four serving plates, divide the sautéed artichokes into equal parts in the centre of each plate
• Arrange the lobster medallions on top in a circle with each slice overlapping the other
• In the centre of the circle place the mixed lettuce bouquet
• Spoon some of the dressing on top of the lobster medallions, the rest around the plate. Garnish with the sprigs of chervil