Recipes by Walter (Page 8)
Foie Gras and Chicken LiverOne is French the other English? No, of course not. But calling goose liver Foie Gras just sounds more elegant. They are basically both livers, one… |
Apr 2013
Professional |
0 votes
583 views
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Snapper and Lobster with ParsnipLet's go to the next course of the NYE menu, I used originally grouper, but now I have a recipe that uses… |
Apr 2013
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299 views
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Beef fillet with Truffle PotatoesIt has been a good new year so far, we had already some great recipes, so time now for a good piece de… |
Apr 2013
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0 votes
431 views
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Jaconde Alize.....a sexy dessertEvery good menu needs a stunning dessert to end the meal, so we need to have something really sexy for dessert.… |
Apr 2013
Professional |
0 votes
274 views
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Confit Salmon SaladToday I want to show you a bit of a different way of how to prepare salmon, this time as a Confit. So what is actually a confit? It is pretty… |
Apr 2013
Professional |
0 votes
251 views
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Prawn CocktailI thought today I do something nice and easy, something that fits well for a Sunday or a dinner party, a Prawn Cocktail. Ahhhh, this is so 70… |
Apr 2013
Professional |
0 votes
349 views
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Branzino with Mussels and TomatoesI love Branzino, it is one of the tastiest fishes in the Mediterranean Sea and there are so many great ways to… |
Apr 2013
Professional |
0 votes
468 views
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Cured SalmonI have been away for a while, but now I am back in full swing with new recipes and tips, some more about travel and other interesting stuff.One of… |
Apr 2013
Professional |
0 votes
233 views
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Smoked Salmon Mille FeuilleWe had some special guests in the restaurant today and they wanted to have something different. As a starter they requested smoked salmon, something… |
Apr 2013
Professional |
0 votes
327 views
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Chicken Roulade with Lobster MousseI am on a roll at the moment. We are changing a lot of dishes on the menu, have new promotions coming up and… |
Apr 2013
Professional |
0 votes
311 views
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