Grilled King Crab Leg

Parsley
Caper Sauce
Butter
Fresh Horseradish
1. Remobed the King Crab Shell, then put on charcoal grille
Garnish 2. Cooked Butter until brown, then add Capers and Parsley
Japanese Caviar, Micro Parsley, Burned Lime 3. On top fresh Horseradish, Crouton and Caviar

Capers Sauce
EVOO, Lemon Jus, Chopped, Shallot, Salt,
Black Pepper, Chopped Parsley, Brown Butter

Pan Seared Scallops, Lemon & Caper Sauce, Smoked Salmon Roe

Garnish
Micro Parsley, Green Oil, Preserved Lemon Brinoise

*Lemon Caper Sauce

Fish Stock, Cream, White Wine,
Pan Seared Scallop nice color
Butter, Sweet Vinegar, Salt
*Reduce Fish Stock, Cream, White Wine to half then add COld Butter one by
one and whisking on the meantime finally seaon with salt and Seet Vinegar

*Green Oil
Parlset Leaves, Greep Seed Oil
*Blend all Ingredients at thermomix to reach 65C

Uruguat Angus Beef Tenderloin

Garnish
Chimichurri Sauce, Sea Salt, Shallot Ring Chips, Parsley Cress

Chimichurri Sauce
EVOO, Red Wine Vinegar, Fresh Chopped Parsley Leaves,
Finely Choppped Garlic Glove, Chopped Long Red Chili(Seedless)
Fresh Lemon Jus, Fresh Oregano Leaves,
Finely Chopped Red Onion, Fresh Ground Black Pepper,
Lemon Zest, Chopped Cilantro, White Soy Saice,
Ornage Juice, Mince Garlic, Brunoised Jalapeno,
Ground Cumin, Kosher Salt, Lime Jus

Beef Bone marrow

Gremolata
1. Clean the Bone Marrow from any extra Meat on the Bone side
Sea Urchin
2. Soak the Bone Marrow at Saled Cold Water for 2 hours to extract the
Grilled Baguette
Blood
3. Cook the Bone Marrow at Sous Vide with Garlic, Bayleaf, Rosemary,
Garnish
EVOO, Salt and Black Pepper for 1 hours at 60C at the Sous Vide
Garlic Solo Chips, Parsley Micro Herbs, Shallots, Lemon Zest
Cerculater.
4. After 1 hour put the Bone Marrow in Ice Water to stop it from cooking.
Gremolata
Bread Crumb, lemon Zest, Chopped Parsley,
Fried Capers, Kosher Salt, Fresh Ground Black Pepper

Grilled Spanish Octopus

Tomato Chutney
Potato Chips

Garnish
Mustard Cress, Mustard Seed, Green Olive

*Mujstard Seed Pickles

Yellow Mustard Seeds, Apple Cider Vinegar, Water, Brown Sugar, Kosher Salt,
Gresh Ground Black Pepper, Espellete Pepper
1. Get Mustard Seeds, cover them with Water and bring it to a boil
1. Poached Octopus in Salt Water for 30 mins and cool down
2. Drain the seeds and repeat the process at least 5 times. This is really
2. Peeled Tomato Skin and cooked in Garlic, until Tomato Chutney.
important as it will helo remove the bitter taste of the Mustard Seeds
3. Charcoal grilled Octopus and brush Wasabi.
3. Boil together the Apple Cider Vinehar, Brown Sugar, Salt, Pepper and
Espelette Pepper.
4. WHen the sugar has dissolbed completely, you can pour the mixture over the
Mustard Seeds.
5. Let it cool, mix it together and let it rest in the fridge for 34

Tomayo Chutney
Roma Tomato, White Onion, Garlic Clove, Jalapeno Pepper,
Smoked Paprika, Kosher Salt, Black Pepper Powder, Olive oil, Lime Juice