The perfect spring dish! Asparagus with stuffed morels & a magnolia beurre blanc | Fine dining dish!
Hey guys! Today we’re going to make the perfect spring dish! We’re going to stuff some beautiful morels and serve those with white asparagus, an egg yolk cream, a crispy morel cilinder and a delicious magnolia flower beurre blanc. All great recipes, so enjoy guys!
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⇨ Spiralizer machine
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⇨ Japanese sheet slicer
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The perfect pommes soufflé! All tips & tricks for this delicious fine dining potato crisp!
Hey guys! Today we’re going to make the perfect pommes soufflés. They're a little tricky to make, but with some tips and tricks I'm sure you'll get the perfect result every time! Enjoy guys!
Become a member of my channel to support and get excusieve content:
⇨ Thanks for subscribing!
⇩ The full ingredient list & written recipe:
↪
↪ julescooking.com
⇩ For tips, tricks, photos and recipes follow me on:
↪ julescooking.com
↪ Instagram:
↪ Twitter:
↪ Facebook:
My kitchen equipment ⇩
⇨ Spiralizer machine
⇨ Ice cream machine
⇨ Japanese sheet slicer
The vegetable sheet slicer USA link:
EUR link:
Small food processor USA link:
EUR link:
Big food processor USA link:
EUR link:
Favorite saucepan USA link:
EUR link:
Japanese mandoline USA link:
EUR link:
Microplane grater USA link:
EUR link:
My palette knife USA link:
EUR link:
KitchenAid stand mixer USA link:
EUR link:
Wüsthof chef’s knife USA link:
EUR link:
3500 watt induction USA link:
EUR link:
Round cutter set USA link:
EUR link:
Hand blender USA link:
EUR link:
Wüsthof sharpening steel USA link:
EUR link:
The sous-vide bath USA link:
EUR link:
My brush machine USA link:
EUR link:
Black Le Creuset pan USA link:
EUR link:
Incredible Lunch at Zén Singapore - 3 Michelin Star Fine Dining Restaurant by Björn Frantzén
LUNCH TASTING MENU (November 2023)
The Kitchen
- Råraka', Kalix Löjrom (10/10)
- Choux de Bourgogne, hazelnut (8.5/10)
- Croustade, artichoke, shiroita kombu (9/10)
- Tartelette, crustacean, strawberry hot sauce (9/10)
The Dining Room
- Crudo: Chutoro tartare, Zen Reserve caviar, ikura, fermented mikan (9.5/10)
- Chawanmushi, matsutake, foie gras, cabbage, white truffle (9/10)
- Onion, almond & liquorice (10/10)
- Kinki, blue mussels, Noir de Bigorre lardo, galangal sabayon (9.5/10)
- BBQ quail, preserved lemon, vanilla & long pepper (9.5/10)
- French toast Grande Tradition 2008 (10/10)
- Yuzu marshmallow, buntan, coconut & cardamom (9/10)
- Chewy beet, Arctic strawberry, 100 years balsamic, violet, Tie Kuan Yin (9/10)
The Living Room
- Shine muscat, rose & verjus (9/10)
- Kuroama kaki & yuzu (9/10)
- Muskmelon & Manzanilla (9/10)
- Macaron, pistachio & matcha (9/10)
Overall:
Food & Drink: 9.5/10
Service: 10/10
Ambiance: 9.5/10 (Some people may find the music not fitting for a fine dining restaurant but I personally like it)
Lunch menu: 395 SGD
1 supplementary course (French toast): 55 SGD
Non-alcoholic drink pairing: 180 SGD
My whole meal came out to around 750 SGD (after tax & service charge)
Zén
Address: 41 Bukit Pasoh Rd, Singapore 089855
Website:
Email: reservations@restaurantzen.com
Tel: +65 6534 8880
#zen #singapore #michelinstar #restaurantreview #finedining #bestrestaurant #haicooking
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How to Make Rosettes & Timbales |Scandinavian Classics| Nordic Ware
Make delicious, deep-fried, melt-in-your-mouth Scandinavian Rosette cookies and Timbale pastry shells. Our Rosette and Timbale Set include 3 unique Rosette iron designs and 3 Bundt-inspired Timbales with an interchangeable two prong handle. Follow these steps how to make these crispy cookies on your stovetop. Dust with powdered sugar or fill with sweet and savory options.
Visit our website for our Rosette and Timbale Set, recipes and more:
Rosette Recipe: