For 2 portions:

200 g fresh strawberries
40 g Dulcey chocolate
20 g fresh mint

Biscuit

80 g caster sugar
80 g softened butter
160 g plain flour
1 tbsp of honey
5 g ground star anise
1/2 tsp baking powder
1/2 tsp baking soda
little salt

50 g greek yoghurt
fresh lemon juice

This recipe is very fast if you have a pre-made biscuit that lasts for a long time if stored correctly. The best is a large glass jar. Strawberries are in season, so there is no need to do much with them. If they are not very sweet, you can marinate them in lemon juice and sugar and use immediately. After a while, the juice starts to ooze out.

First, we bake the biscuit. Mixed all ingredients together. We can use the robot or do it old fashioned way, wrap the dough in the foil and put it in the fridge for 30 minutes. Roll it out thinly, ideally on a baking paper about half cm thick and put it in the oven at 170 degrees for about half an hour. It is better to overbake it, than not bake enough, because it is rather a dry biscuit. Over a time, star anise will develop the flavour and gets a beautiful gingerbread taste. When it’s dry just break it in pieces.

Yoghurt is used as sour component in the recipe, it should be a little bit more acidic to balance the sweetness. We can use a touch of lemon juice.

Dulcey chocolate is not easy to buy or pay for, but it’s worth it. For me, it is one of the most striking chocolate with a caramel touch. It was actually invented by accident, when the white chocolate barrels overheated and everything inside it burned (caramelised as chefs say :D). This process created another type of chocolate that is specific to work with, has to set long, it difficult to temper, and is just quite specific. In addition to milk, dark and white, we have Dulcey – or blond type chocolate. For this recipe, just dissolve it slowly in the microwave and make a beautiful sauce by mixing it. It tastes like white chocolate with caramelized condensed milk, but even this comparison is not exactly accurate.

Finally, put everything on the plate and decorate with mint and fresh edible flowers. Enjoy your meal!

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Well, the basic recipe is simple, put a banana on a plate and pour some melted chocolate over it. No more descriptions needed, haha. Well, this version is a little bit more complex.

For 8 portions:

1 banana
50g dried banana
fresh mint, flower and caster sugar

Streusel

50g butter
50g brown sugar
50g plain flour
50g walnuts

Ice-cream

500ml full-fat milk
50g dark chocolate (we used 70 percent chocolate from Valrhona)
50g Dutch cacao powder
10g dried milk
30g glucose
100g caster sugar
0,5g xanthan
1 tonka bean

Chocolate sauce

50ml water
70g dark chocolate
salt
1 tbs rapeseed oil

Let us start with the ice cream. It is not a classic, where you would use crème anglaise, so not based on eggs. It’s rather something between ice cream and sorbet. Chocolate has great properties when you work with it and solidifies on its own pretty well. If you don’t have xanthan at home, you can use a gelatine sheet instead.

Dissolve sugar and glucose in milk. It’s enough if you heat it to 80 degrees. Add chopped chocolate and don’t heat it up anymore. Add the cocoa, dried milk and xanthan. Grate the tonka bean finely and blend the whole mixture until smooth. Chill it in fridge or in an ice bath. Move to an ice-cream machine or use a frozen Kitchen Aid bowl (ideally you would use a blast chiller).

For streusel: mix all the ingredients together in a blender (chunks are good, it shouldn’t be too smooth). It is easier if the butter is room temperature. Wrap in foil and freeze. When it’s solid, bake at 180 degrees for 10 minutes.

Dissolve the chocolate, pinch of salt and oil in a pot. Be careful, this might get burnt really easily. Mix well. You can also season it with honey, add cream or some alcohol (rum, malibu, cognac or amaretto).

Cut the banana in half and quarters. Sprinkle with sugar and let it sit. Add more sugar and remove the excessive one. Burn with a blowtorch and remove the skin.

Decorate the plate with mint, chocolate sauce, edible flowers and add the rest of the ingredients. Enjoy!

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For 2 portions

250 g venison fillet (we used roe deer)
100 g beluga lentils
300 g cauliflower
200 g milk
50 g carrot
50 g celery
30 g red bell pepper
30 g leek
100 ml red wine
50 ml balsamico vinegar
500 ml chicken stock
80 g butter
15 g quality chocolate
1 clove of garlic
salt and pepper

Season the meat with salt and pepper and pan-sear it in a hot pan until golden – about 1 minute from every side. Add half of the butter and garlic and glaze the meat for 2 more minutes. Take out the meat and let it rest. .

Pour the wine in the pan and let the alcohol cook out. Add the stock and reduce the liquid to about 2o% of the original amount. Add the chocolate and remaining butter, season with salt and pepper. You can also put in some spices, such as juniper, star anise or chilli.

Cook the lentils in some stock like risotto, but without wine. You need to cook it through and let it rest for a while (otherwise it might get hard). Cut the veggies into small dices (carrot, celery, leek and pepper) and sauté them with a bit of olive oil. Add the lentils and season to taste.

Cauliflower purée is very easy to make. Just put the pieces of cauliflower into the milk and cook for about 10 minutes. Season, move it to a higher container and blend with a hand blender (don’t forget to add a piece of butter). Adjust the seasoning and consistency (milk or butter).

At the end just quickly sear the meat again, medium rare is the best for this cut. Serve with lentils, cauliflower purée and chocolate sauce. Enjoy!

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