How To make Pea & Carrot Salad with Lovage

Crab salad tartelette amuse - Fine dining Christmas menu special

Hey guys! Today's the first episode of my Christmas menu special! We start with the amuse. A crab salad tartelette with a crab cream, tarragon and crispy onion So delicious, enjoy guys!

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Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
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KitchenAid stand mixer:
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3500 watt induction:
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Fine dining pumpkin bite (with orange and ginger)

Hey guys, in this video I will show you how to make a delicious pumpkin bite. It's a sugar cilinder made from toasted pumpkin cream with a pumpkin orange tartare. I make them from butternut squash. You can serve this as a great amuse. Enjoy!

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My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:

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Enjoy making this recipe!

Oven temperature 180 and 120 degrees Celsius

Ingredients:
2 butternut squash
Couple springs of thyme
Flaky salt
Olive oil
3 oranges
Sugar
400 milliliters of orange juice
20 grams of glucose
100 grams of isomalt sugar
80 grams of icing sugar

Bon appetit!

Fine dining cod dish with mushroom & a tapioca crisp

Hey guys! Today I'm going to show you how to make a beautiful cod dish with a mushroom duxelles, a mushroom broth, a tapioca crisp and some glazed & crispy kale. Enjoy guys!

⇨ Thanks for subscribing!
⇩ Full ingredient list & written recipe:
↪ julescooking.com

My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:

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Enjoy making these recipes!

How to make GREEN OIL at home | Michelin Star Technique

In this video, I going to show you how you can make amazing wild garlic green oil at home. This is a recipe from Michelin star restaurant but you can do it easily at home.

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Fine dining dish with only 1 ingredient! Carrot edition

Today we’re going to make a beautiful fine dining dish with only one ingredient, carrots. We're going to make a carrot mosaic with a vinaigrette, a crispy and a cream All great recipes, so enjoy guys!

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⇩ The full ingredient list & written recipe:
↪ julescooking.com

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My kitchen equipment ⇩

The vegetable sheet slicer USA link:
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Small food processor USA link:
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Big food processor USA link:
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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:
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My brush machine USA link:
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Black Le Creuset pan USA link:
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Broad bean flan with Oscietra caivar and a lovage cream

Hey guys, in this video I will show you how to make a delicious broad bean, caviar and lovage dish.
It comes together with a beautiful pickled lemon sauce and some green asparagus. Enjoy!

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The mold I used:


Enjoy making this recipe!

The pickled lemon sauce:
- 3 lemons
- Coarse salt
- 3 shallots
- 2 pieces of lemon grass
- 400 milliliters of double cream
- 500 milliliters of chicken stock
- 250 grams of creme fraiche

The broad bean flan: (140 degrees Celsius for 12 minutes)
- 500 grams of broad beans for 200 grams of clean beans
- 100 grams of double cream
- 30 grams of olive oil
- 4 leaves of lovage
- 2 eggs
- 4 grams of salt

The lovage oil:
- 80 grams of lovage
- 300 grams of neutral oil

The lovage creme:
- 40 grams of egg white
- 15 grams of sushi vinegar
- 50 grams of ice cubes
- 4 grams of salt
- 200 grams of oil

Bon appetit