Meeting guests’ expectations for fast service and high quality is challenging without streamlining kitchen processes. One solution to this balancing act is the garnish kitchen, where the pre-preparation stages are outsourced, allowing chefs to focus on refinement through their own creative work.
THE VALUE-ADDED STAIRCASE USING THE EXAMPLE OF OUR VEAL BLANQUETTE
Discover our recipe ideas tailored to your needs. This month, we have selected one of our highlights for you.
Variant #1
Veal blanquette on a bed of spinach with potato gratin patty
Regenerate the veal blanquette by placing it (in the bag) in a water bath at 85 °C for 10 minutes. Place the spinach leaves (in the bag) in the same water bath at 85 °C, but only for 6 minutes. Bake the frozen gratin patty in the oven at 165 °C for 12 minutes.
250 g veal blanquette, Block Menü
150 g leafy spinach, Block Menü
80 g potato gratin patty, Block Menü
Garnish: wild garlic & flowers, in-house
Variant #2
Veal blanquette with sous vide cooked asparagus, sugar snap peas and potato rösti.
Regenerate the veal blanquette by placing it in a water bath at 85 °C for 10 minutes. Place the asparagus in the same water bath at 85 °C for 6 minutes. Blanch the sugar snap peas until al dente. Glaze the blanched sugar snap peas with butter, a pinch of salt and a little sugar. Place the frozen potato rösti in the oven and heat at 165 °C for 10 minutes.
250 g veal blanquette, Block Menü
190 g asparagus, Block Menü
80 g potato rösti, Block Menü
60 g sugar snaps, in-house
Garnish: cherry tomato & basil, in-house
Variant #3
Veal blanquette with green asparagus, sweet pepper bites, stuffed wild garlic ricotta gnocchi and caramelised sesame seeds.
Regenerate the veal blanquette by placing it in a bain-marie at 85 °C for 10 minutes. Place the green asparagus and sweet pepper bites (mini peppers cooked sous vide in aromatic herb oil) in the same bain-marie at 85 °C for 6 minutes. Remove the wild garlic ricotta gnocchi from the bag.
Place the gnocchi in lightly salted, boiling water and leave to stand until they float to the surface. Once the gnocchi float, remove them from the water. Lightly fry the gnocchi, asparagus and sweet pepper bites in a pan with butter. Add fresh wild garlic and caramelised sesame seeds to the pan, mixing well.
250 g veal blanquette, Block Menü
120 g sweet pepper bites, Block Menü
140 g green asparagus, in-house
140 g potato gnocchi filled with ricotta and wild garlic, in-house
Garnish: sweet potato chip & caramelised sesame seeds, in-house
THE GREATER THE CREATIVITY, THE HIGHER THE VALUE-ADDED STAIRCASE!
Enjoy added value with these products:
Goose confit
Pumpkin cream soup
Asparagus curry soup with prawns and cashew nuts
Asparagus cream soup
Tomato consommé
Mediterranean tomato ‘cappuccino’ with cherry tomato crostini, pesto and green bean kernels
Porcini mushroom essence with young peas and port wine
Maritime fish soup with green bean kernels and tomato crostini
Cream of tomato soup
Enjoy added value with these products:
Boiled beef terrine
Sous vide cooked turkey breast
Tartare of white ox
Tuna carpaccio
Vitello tonnato
Chicken burger in three variations
Pulled beef
Enjoy added value with these products:
Ox cheek
Burger
Fine veal blanquette
Lamb carré
Potato rösti with vegetable strips
Corn-fed poularde breast
Sous vide cooked ossobuco
Beef fillet
‘Kölsch’ sauerbraten
Wiener schnitzel
Salmon fillet in chilli butter
Veal cheek
Grilled T-bone steak with four different dips and baked potatoes
Vegetarian burger with spicy halloumi patty
Falafel patty with carrot
Sous vide cooked poularde breast in curry lime butter, with truffle linguini, king oyster mushrooms and broccoli crunch
Pasta al aglio e peperoncino
Pappardelle with frutti di mare sauce
Pork medallions in orange and pepper sour cream
Leg of goose
Coq au vin blanc
Corn-fed poularde breast in vegetable butter
Roast suckling pig
Confit de canard
Honey-pepper boiled beef
Half duck
Indian lamb curry
Enjoy added value with these products:
Ice cream
Nougat lasagne with Thai mango and Banyuls reduction
Espuma of cassis and white chocolate
OUR CHEF ACADEMY WORKSHOPS PROVIDE PRACTICAL IDEAS AND CREATE A PLEASANT ATMOSPHERE IN OUR ACADEMY.
