Rhubarb
Rhubarb compote with caramelized meringue, wood sorrel and caramelized buttermilk Serves 4 500 […]
Grill
Grilled Pointed Cabbage with Toasted Buckwheat, Verbena, and Grilled Garlic and Salted […]
Green pea
Green pea soup with fried rapeseed flowers, peas and bronze fennel […]
Forest
Fried Eggs with Fried Rapeseed Flowers and Wood Sorrel Serves 4 4 […]
Eggs
Fried egg with fried cauliflower, basil, hazelnut and parmesan 4 people 4 […]
Leeks
Baked leeks with dressing on hazelnuts, burnt oranges, tarragon and olive […]
Grapefruit
Baked grapefruit with spices, lentils, red onions, feta and basil 4 […]
Evergreen
Small film from our new cookbook Evergreen – release February 8th.
Rice pudding
Rice pudding/Ris a la mande with a compote of dried cherries and […]
Red cabbage salad
Red cabbage salad with dried figs, orange and walnuts 4 persons ¼ […]