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Signature Recipes
PAUL PAIRET
Paul Pairet is a famous 3 Michelin stars French Chef from Perpignan, South of France. He owns several restaurants based in Shanghai. His cuisine is often described as “Avant Garde”. The flagship, ULTRAVIOLET, is ranked as one of the best restaurants in the world. Ultraviolet is the first restaurant of its kind uniting food with multi-sensory technology to create a fully immersive dining experience. Chef Paul Pairet is also known for his role for the last three years as a Jury in the French TV show : Top Chef (M6). Paul Pairet’s cuisine is both thoughtful and refined, and plays on contrasting flavours. His worldwide culinary experience has allowed him to win many awards and recognitions like the 50 most influential French people in the world in 2019 by Vanity Fair France.
WHITE GOURMET WINE
TRUFFLE BURNT SOUP BREAD
10 Pax
1 - Prepare the Meuniere Sauce*
150 gr Brown Butter (butter cooked until 140ºc – or Golden to your taste)
100 gr Butter 60 gr Light Soy Sauce
150 gr Water
40 gr Fresh Lemon Juice
Combine all. Bring to a simmer, hand blend.
2 - Cut and Soak the Bread
3 Slices of Whole Wheat Bread (3cm thick)
500gr Meuniere Sauce *
1 or 2 Nice Black Truffle
Toast slowly each bread slice under a grill until well browned, nearly burnt. Cut each toasted slice into 2.5 x 2.5x 8cm section pieces (Discard the outer crust).
In a shallow container, soak each bread piece for 30 minutes into the hot meuniere sauce*, toasted side facing up.
Keep warm.
After 30 Minutes, Remove each bread piece.Flip them onto their side into a plate.
Cover with sliced truffles.
Heat briefly under the Grill and serve immediately.
RED GOURMET WINE
A CHICKEN IN A JAR
Vineyard Smoke - Foie Gras – Condiments
10 Pax
1 - Poached Chicken Breast Slices *
2 Unit Bone-In Chicken Breast (700-800gr)
4l Mineral Water
300gr Fine Salt
125gr Sugar
2u Vaccum Bags
Dissolve sugar and salt in 1L warm mineral water.
Combine with remaining 3L mineral water to make a Brine.
Submerge the Chicken breasts into this brine for 6 hours.
Keep refrigerated.
Remove the Breasts from the Brine - pat dry – shape into the vacuum bags.
Vacuum at 100% and slow-poach into a 65°c water bath, to reach 62ºc internal Temperature. (Approx. 2.30hrs cooking).
Cool into ice water. Remove the Breasts from their vacuum bags - pat dry.
Torch the chicken skin, until well browned.
De-bone each chicken breast and portion into 40g / 2.5-3cm thick Poached Chicken Breast slices*
Season with kaffir lime salt*.
Kaffir lime salt*
1gr Kaffir Lime Zest 10gr Maldon Salt
Mix the salt and Keffir Lime Zest – keep into airtight container until needed.
2 - Seared Duck Foie Gras Slices*
1 Unit Duck Foie Gras Whole Lobe (500-600 gram)
Using a hot knife, slice the Duck Foie Gras into 30g/ 2.5cm thick slices.
Season with salt, on presentation side only.
Sear seasoned Foie gras Slices into a non-stick pan, medium-high heat until evenly caramelized.
3 - Chicken Foie Gras Skewers
10 Seared Foie Gras Slices*
10 Poached Chicken Breast Slices*
20 Lime Leaves
10 Glass Jars (1.5l)
10 Lemon skin strips
Build each brochette alternating lime leaf / Poached Chicken Breast slices / Seared Foie Gras slices / Lime Leaf
And insert each Skewer into a Glass jar with the Lemon Strips. Close the Jars.
4 - Garniture*
5 Small Shallots
20gr Xerez Vinegar
100gr Spring Onion
10gr Olive Oil
10 Ceps head
Pm Aged Balsamic Vinegar
Pm kaffir lime salt*
Slice each shallot in half vertically. Separate layers.
Marinade the shallot layers in Xerez Vinegar, 1 hour.
Portion spring onion to 7cm long strips.
Rub each Ceps head with the olive oil and gently grill.
5 - Pick-Up and Plating
Preheat a Combi-oven at 65°C / 30% steam.
Heat each glass jar into oven for 10 min to warm through the skewers.
When done, open the jars and quickly drop a burnt vineyard wood into each.
Close back to instantly smoke the skewers.
Serve immediately with the Garniture* carefully plated, kaffir lime salt and a drop of Aged Balsamic vinegar.
ROSÉ GOURMET WINE
SASHIMI STEAK FRITES
Mustard - Miso - Ugly fries
10 Pax
1 - Tuna Sahimi
10 Slices Sashimi Grade Bluefin Tuna Back (Akami)
30 gr Extra Virgin Olive Oil
10 gr Soy Sauce
Brush the tuna with olive oil followed by soy sauce.
2 - Ugly French Fries
3 Pieces Large Russet Potato (or a good variety for French Fry)
Cut the potatoes into thick wedges.
Wash under cold running water.
Steam the potatoes until fully cooked through – Cool down.
Gently crush the potatoes, taking care not to break the skin and while
keeping the wedge shape intact.
Preheat deep fryer to 180°C.
Deep-fry the French fries until golden brown.
Season the French fries with extra virgin olive oil, Maldon salt and black pepper.
Serve immediately.
3 - Dijon Mustard Sorbet
100 gr Dijon Mustard
150 gr Greek Yoghurt
20 gr White Wine Vinegar
50 gr Fish Sauce
25 gr Extra Virgin Olive Oil
3 gr Glucose Powder
Blend all ingredients and transfer into a Pacojet container.
Blast freeze until completely set.
Churn with a Pacojet.
(Alternatively churn through an ice cream maker)
4 - Miso Wasabi Sauce
25 gr White Miso Paste
12 gr Sake
6 gr Ponzu Vinegar
6 gr Soy Sauce
6 gr Mirin
1 gr Fresh Wasabi Paste
Mix all ingredients together.
Sieve through a fine chinois and store refrigerated.
5 - Plating
Per serve: 1 sashimi tuna slice, 4g Miso Wasabi Sauce, 1 Hot French Fry, and 5g quenelle Dijon
Mustard Sorbet.
Plate neatly.