Filet of veal with violette truffle and garden vegetables

Filet of Veal with Violette Truffle and Garden Vegetables

Prepared by Sebastian Neiderhell Head Chef in Schliersee, Bavaria, Germany We use: Veal Filet Violette Potatoes Vegetables (at your choice) Carrots Tomatoes Leek Celeriac Onions Spices Red Wine Preparation by Sebastian: 1. First you make the Demiglace of Veal Bones. I make it like every other sauce of bones with carrots, leek, celeriac and onions, roasted veal …

Alex Morte

Chargrilled Tiger Prawns with Saffron Risotto and Pickled Asparagus

Prepared by Alex Morte, Professional Chef in London, UK  For 4 portions Ingredients Prawns •8 large tiger prawns •Pinch of salt and pepper •Squeeze of lemon •Tablespoon of smoked paprika •Drizzle of olive oil Sauce Vierge •4 plum tomatoes •Handful of fresh basil •1/2 a lemon •Clove of garlic •70ml of olive oil •Pinch of …