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Foie gras mi-cuit with ponzu breadcrumbs and an olive-caper condiment
With this dish, Keigo Kimura is demonstrating his talent with a blend of new flavors from far and...

Sea bass steaks with truffle jus and pumpkin hazelnut purée
Have you scoured your recipe books looking for something special for a festive meal? Then look no...

Grilled Oysters with an Asian twist
Take a fresh approach to serving oysters with this recipe. Here, France’s celebrated Marennes...

Goujons of sea bream with lime, served with quinoa mango risotto
There are many different ways to cook sea bream but this recipe showcases it perfectly. The taste...

French Toast, Truffled
Everyone knows and loves French toast, that deliciously eggy toasted bread that transforms a simple...

Pan-fried asparagus with tomatoes and lemon burrata
Fancy a nice fresh dish that’s quick to cook? Then try this springtime treat that will...

Seabass with seaweed, and oyster smashed potatoes
Seabass is a fish with a subtle taste yet one that is very easy to cook. This recipe combines...

Vegetable quiche
If you’re looking for a light supper to serve on a warm summer evening, then this is the...

Firefly squid and rape flowers
Japanese cuisine is a perfect match with Chablis wines. In this recipe, the flavors of the firefly...