AROUND AN EGG

We cook the quail egg ‘mollet’. Meaning that the yolk is still liquid while the white is set. Then we breadcrumb it and deep fry it. To accentuate the crunchiness of the outside layer. And finish by dipping it in leek ash, to add some bitterness taste.

For the edible soil we start by dehydrating several types of mushrooms and pulverising them, in the food processor, into a fine powder. We dehydrate black olives and blend them into a powder.

Then we toast walnuts, hazelnuts and almonds in the oven. Toasted nuts add hearty notes that would otherwise be lacking if they were left raw. Finally we mix all ingredients with some butter and grated parmesan cheese, and cook briefly the mixture in the oven.

This is an old French recipe of a white onion based sauce. The famous French chef Escoffier was doing it with bechamel sauce. But we prefer the modern version, with cream in place of the bechamel. Because we find the traditional recipe tastes heavier and starchy compared to plain cream.

The white onions are sliced and cooked with butter. The goal is to cook them over low heat to keep the onions sugars from caramelizing, and the onion from turning brown. Since we want a white sauce.

We then add guinea fowl stock (use chicken stock if you don’t have guinea fowl stock), milk and heavy cream. Before blending all ingredients together into a smooth sauce and passing it through a fine mesh.

One variety of carrots grown in Madeira has quite an unusual size. It’s mini... These carrots can be the same diameter as regular carrots available in most supermarkets worldwide. But they are very small in height.

We cut them in cubes and cook them using the sous-vide technique. With roast cumin seeds, butter and some fresh pressed carrot juice.Then we blend them and pass the mix through a fine mesh. The resulting purée combines a concentrated carrot taste with the pairing flavor of cumin.