The perfect pommes soufflé! All tips & tricks for this delicious fine dining potato crisp!
Hey guys! Today we’re going to make the perfect pommes soufflés. They're a little tricky to make, but with some tips and tricks I'm sure you'll get the perfect result every time! Enjoy guys!
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My kitchen equipment ⇩
⇨ Spiralizer machine
⇨ Ice cream machine
⇨ Japanese sheet slicer
The vegetable sheet slicer USA link:
EUR link:
Small food processor USA link:
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Big food processor USA link:
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Japanese mandoline USA link:
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3500 watt induction USA link:
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Langoustine with a courgette roll and quinoa & lime salad
Hey guys, in this video I will show you how to make a beautiful dish from langoustines with a langoustine courgette roll, a baked langoustine and a quinoa lime salad. A delicious combination!
How to make a langoustine bisque, sauce, reduction and oil
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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!
Ingredients:
For the quinoa salad:
50 grams of black quinoa
1 lime
Salt & olive oil
For the quinoa crumble:
50 grams of black quinoa
70 grams of white quinoa
For the langoustine tartare:
2 parts of apple cubes
3 parts of langoustine tartare
1/2 lime zest
Salt & olive oil
For the langoustine roll:
1 yellow courgette
1 green courgette
The langoustine tartare
For the baked langoustine:
A couple big langoustines
Lime zest
Salt, oil and a cube of butter
The leaves and flowers from nasturtium
Bon appetit
Incredible Lunch at Zén Singapore - 3 Michelin Star Fine Dining Restaurant by Björn Frantzén
LUNCH TASTING MENU (November 2023)
The Kitchen
- Råraka', Kalix Löjrom (10/10)
- Choux de Bourgogne, hazelnut (8.5/10)
- Croustade, artichoke, shiroita kombu (9/10)
- Tartelette, crustacean, strawberry hot sauce (9/10)
The Dining Room
- Crudo: Chutoro tartare, Zen Reserve caviar, ikura, fermented mikan (9.5/10)
- Chawanmushi, matsutake, foie gras, cabbage, white truffle (9/10)
- Onion, almond & liquorice (10/10)
- Kinki, blue mussels, Noir de Bigorre lardo, galangal sabayon (9.5/10)
- BBQ quail, preserved lemon, vanilla & long pepper (9.5/10)
- French toast Grande Tradition 2008 (10/10)
- Yuzu marshmallow, buntan, coconut & cardamom (9/10)
- Chewy beet, Arctic strawberry, 100 years balsamic, violet, Tie Kuan Yin (9/10)
The Living Room
- Shine muscat, rose & verjus (9/10)
- Kuroama kaki & yuzu (9/10)
- Muskmelon & Manzanilla (9/10)
- Macaron, pistachio & matcha (9/10)
Overall:
Food & Drink: 9.5/10
Service: 10/10
Ambiance: 9.5/10 (Some people may find the music not fitting for a fine dining restaurant but I personally like it)
Lunch menu: 395 SGD
1 supplementary course (French toast): 55 SGD
Non-alcoholic drink pairing: 180 SGD
My whole meal came out to around 750 SGD (after tax & service charge)
Zén
Address: 41 Bukit Pasoh Rd, Singapore 089855
Website:
Email: reservations@restaurantzen.com
Tel: +65 6534 8880
#zen #singapore #michelinstar #restaurantreview #finedining #bestrestaurant #haicooking
Eating in Singapore
Traveling Singapore
Where to eat in Singapore
Yellowtail kingfish bite with ponzu & chicken skin! Fine dining amuse ft. Andrea Mattasoglio
Hey guys! Today we’re going to vist the Dutch yellowtail kingfish farm together with Andrea Mattasoglio! We're then using the beautiful fish to make a delicious savory bite. It's a ponzu meringue with a ponzu jelly, torched Yellowtail belly, a chicken skin crispy and a lovage emulsion or mayonnaise. All great recipes, so enjoy guys!
Become a member of my channel to support and get excusieve content:
⇨ Thanks for subscribing!
⇩ The full ingredient list & written recipe:
↪ julescooking.com
⇩ For tips, tricks, photos and recipes follow me on:
↪ julescooking.com
↪ Instagram:
↪ Twitter:
↪ Facebook:
My kitchen equipment ⇩