Classic Fine Foods Christmas Collection 2018 by Classic Fine Foods

CHRISTMAS COLLECTION 2018 1

THANK YOU TO OUR GUEST CHEFS FOR THEIR CHRISTMAS CREATIONS!

Charles Smith

Vincent Menager

Sarju Ranavaya

Violelktaste Smu

Chrison Sedd

Jamie Houghton Denis DramÃ© MCA

Michael Wignal

Pascal Aussignac

Contents OUR CHRISTMAS OFFERS ............................................ RAVIOLO OF QUAIL BREAST & FOIE GRAS, PERIGORD TRUFFLE, THYME INFUSED CONSOMMÉ by Charles Smith ........................................ BARBECUED QWEHLI “WHITE GOLD” TOOTHFISH, GREEN OYSTER SAUCE, MELTING BRIE AND STURIA OSCIETRA CAVIAR by Pascal Aussignac ............................................. MIERAL TURKEY, BRINED, POACHED AND ROASTED, SCENTED WITH TRUFFLES by Michael Wignall ......................................... PARTRIDGE WITH BRANDY & APPLE SURETTE SAUCE by Vincent Menager............................

3 5 7 9

CHEESE, BUTTER & BREAD ..............................................................................

13 SAVOURY CANAPÉS by Violeta Smulkste ............................................................... 15 CHRISTMAS LITTLE EXTRAS ................................................................. 17 BREAKFAST AND BRUNCH by Denis Dramé MCA ..........................................................

19 VALRHONA ASHANTI CHOCOLATE ORANGE YULE LOG by Sarju Ranavaya ...................... 21 SWISS BRIOCHE WITH CANDIED FRUITS by Jamie Houghton .......................... 23 MONTEBIANCO ICED ENTREMET by Chris Seddon ..................................................................... 25 CAFÉ GOURMAND by Denis Dramé MCA ..........................................................

27 SWEET CANAPÉS by Denis Dramé MCA .......................................................... 29 INSPIRATION FOR CHRISTMAS HAMPERS .................................................. 31 FULL PRODUCTS PORTFOLIO ......................................................................... 33 FULL RECIPES .................................................................... 43

A word from our Regional Director, Olivier Batel Dear Customers, I am very pleased to introduce to you today our latest, innovative Christmas Collection 2018, which has been designed around recipes created using a selection of our finest ingredients. On this occasion I would particularly like to thank the chefs who participated in the creation of this collection with their mouth-watering recipes: Charles Smith, Chris Seddon, Denis Dramé MCA, Jamie Houghton, Michael Wignall, Pascal Aussignac, Sarju Ranavaya, Vincent Menager and Violeta Smulkste. I hope that you will enjoy this supplement to our catalogues and that it will help you plan ahead for the Christmas season. Naturally, I look forward to your feedback and to seeing you before the Christmas rush starts. So, on behalf of the all the staff here at Classic Fine Foods, I would like to wish you all a very Merry Christmas and a Happy New Year, a year that is sure to bring its share of adventures to your kitchens. With my warmest culinary regards, Olivier Batel

Don’t miss our great OFFER CODE XMAS01

OFFER CODE XMAS02

Farmed caviar oscietra, vintage & primeur

Patagonian toothfish & carabineros

Available from October 1 2018 to December 31 2018 st

Buy any

CAVIAR TIN

Available from October 1st 2018 to December 31st 2018

get

10 %

Buy any

QWEHLI TOOTHFISH OR CARABINEROS

OFF

Offer includes Oscietra 50g and 125g, Vintage 50g and 125g, Primeur 50g and 125g. Please check product code on pg 33

OFFERS

get

10 %

OFF

Offer includes Patagonian toothfish in 2 sizes and whole raw carabineros in 4 sizes. Please check product code on pg 33

caille de chanteloup

OFFER CODE XMAS03

OFFER CODE XMAS04

French poultry: Mieral Label Rouge ‘Prince de Dombes’ range and Caille de Chanteloup

Chestnut laboratory products & candied citrus

Available from October 1st 2018 to December 31st 2018

Buy any

MIERAL OR CAILLE DE CHANTELOUP POULTRY

get

OFF

Offer includes Mieral range of turkey, capon, guinea fowl and Caille de Chanteloup range of quail. Please check product code on pg 33-34

Available from October 1st 2018 to December 31st 2018

Buy any

5 UNITS OF CORSIGLIA PRODUCTS

get

FREE

PRODUCT OF YOUR CHOICE*

*Chestnut puree, cream or paste

Offer includes suprême marron, candied chestnuts in syrup, candied chestnuts décor, chestnut puree, cream or paste and candied citrus products. Please check product code on pg 38

DON’T FORGET TO QUOTE THE CODES TO ENJOY OUR OFFERS! 3

Christmas Offers!!!! OFFER CODE XMAS05

OFFER CODE XMAS06

Celaya hot chocolate & couverture chocolates Available from October 1 2018 to December 31 2018 st

For any order of

CELAYA HOT CHOCOLATE get

VANILLA PEARLS AND VANILLA EXTRACT

Buy any

9KG OF VALRHONA COUVERTURE

Available from October 1 2018 to December 31 2018 st

get

OFF

OFFERS

Offer includes vanilla pearls 100g and vanilla extract with Grains 1l – 200g per litre. Please check product code on pg 38

OFFER CODE XMAS08

Marrons glacés boxes

CORSIGLIA MARRONS GLACÉS BOXES

10 %

OFF

OFFER CODE XMAS07

Buy any

get

10 %

Offer includes Celaya hot chocolate, Nyangbo 68% and Ashanti 67% dark chocolate, Bahibé Lactée 46% and Biskélia 34% milk chocolate, Waina 35% white chocolate and Almond, Strawberry and Passion Fruit Inspiration. Please check product code on pg 37

Available from October 1st 2018 to December 31st 2018

For any order of

OFF

get

Vanilla pearls & vanilla extract

10 %

OFF

Offer includes marrons glacés in carton box and wooden box. Please check product code on pg 42

End-of-year celebrations boxes

Available from October 1st 2018 to December 31st 2018

Buy any

VALRHONA GIFT BOXES

get

OFF

Offer includes dark & milk chocolates gift box, truffles, orangettes & ballotins gift boxes, chocolate squares gift boxes. Please check product code on pg 42

Email us on sales@classicfinefoods.co.uk or call us between 9am - 6pm Monday to Friday on 020 7627 9666 4

FESTIVE STARTER

Our favourite ingredients to create a flavoursome starter combining the richness of the quail with foie gras and truffles

ON OFFER caille de chanteloup

Whole French Quail Caille de Chanteloup is a family-run business who breed quail - it’s what they’re good at and 40 years in the business proves just how good they are at raising their birds, feeding them exclusively on a diet of cereal to ensure every bird has that rich, succulent flavour reminiscent of the finest game birds.

Fresh Winter Truffles Few products scream luxury as do fresh winter truffles, Mother Nature’s hidden treasures that she offers up just in time for the Christmas season. Based at the heart of the French truffle region, Plantin’s reputation has been forged over 80 years of experience in the market and our choice of partnering with them guarantees the provenance and excellence of every truffle you reach for to enhance your festive fare.

Any little bits of foie gras trim left over from dicing can be rendered down and cooked like a beurre noisette. It can then be passed off and used to finish certain sauces like beef or poultry.

Anglesey Sea Salt Halen Môn Pure Sea Salt has an intense crunch and tastes of the cleanest oceans – it’s sure to bring an incredible taste to your dishes.

Duck Foie Gras Whole Lobe Foie gras may be a Christmas staple in France, but it is not all produced in the same manner. We choose only to partner with Soulard as our supplier of this delicacy as their commitment to animal welfare is unsurpassed. In turn, they work only with farms in their immediate vicinity, so they can spot check at any moment that their rigorous animal-welfare standards are being strictly adhered to.

Pasta Flour Made from pure Italian wheat, Pivetti type ‘00’ flour is perfect for fresh pasta. With its very low ash content, it produces a dough that will just slip through your pasta machine or be a positive pleasure to roll out by hand. And naturally, it gives each noodle that desirable golden colour, a smooth texture and a definite taste of Italy.

Terre Exotique White Penja Pepper

Sabarot Diced Ceps Cubes

See our full selection on pages 33-35

CHARLES SMITH Head Chef at Lords of the Manor, Upper Slaughter Whilst at a food festival, a young Charles spotted Gordon Ramsay and courageously asked him outright to give him a job … which he did. In 2008 he went to work at Petrus by Marcus Wareing where he stayed four years, working his way up to Junior Sous Chef. During this time Charles Smith won the Craft Guild Young National Chef of The Year competition. With the passion for learning and also a love for travel, Charles then decided to move to New York to work for Thomas Keller at his three Michelin starred restaurant Per Se. At that time the restaurant was named best in New York City and included in World Top 10 lists. A little over a year later, he returned to London to work with James Knappett as senior sous chef at Kitchen Table (awarded a Michelin Star in 2014), before going to work at the 4AA Rosette, Michelin starred Alyn Williams at The Westbury as Head Chef for 2 years.

Raviolo of Quail Breast and Foie Gras, Perigord Truffle, Thyme Infused ConsommĂŠ by Charles Smith Head Chef at Lords of the Manor

See full recipe on page 43

I have been using these quails for 10 years now. They are as consistent today as the first day I ever cooked one.

Barbecued Qwehli “White Gold” Toothfish, Green Oyster Sauce, Melting Brie and Sturia Oscietra Caviar by Pascal Aussignac Head Chef at Club Gascon

See full recipe on page 43

WHITE GOLD SECRET

Discover one of the most unknown jewels from our oceans: the white gold toothfish from the Kerguelen Islands ON OFFER

Patagonian ‘White Gold’ Toothfish No idea what the Patagonians eat for the festive season, but if Christmas is about eating something special, then they should all be eating Qwehli’s toothfish! Despite their name, these succulent fish are actually caught off the French Kerguelen Islands and their meltingly soft texture, pearly white flesh and buttery almond flavour are sure to be a hit with everyone wanting a change from turkey.

This recipe uses products from two of my favourite suppliers: Qwehli and Sturia. Each complements the other giving the toothfish all the flavour of the deepest oceans together with the caviar. Speciales Gillardeau Rock Oysters

ON OFFER

French-farmed Oscietra Caviar

Bring that taste of ultimate luxury to UK tables with Sturia’s Oscietra Caviar. Their Gueldenstaedtil sturgeons are farmed in France using traditional methods to bring you only the most carefully selected caviar. Golden brown in colour, their delicate flavour is an explosion of marine notes and a touch of dried fruit … a taste of heaven for only the most prestigious tables.

Five generations of the Cadoret family have been farming oysters in the Marennes-Oléron to bring gourmets the best the ocean has to offer. And this is the best! Gillardeau oysters spend 9 months in an oyster park before being placed in bags and left to grow for 3 years in deep water. The nearly 4 years spent coming to the peak of perfection make these oysters truly exceptional and fit for only the most discerning palates.

Salish Salt Terre Exotique brings you this 100% natural salt, free of additives or preservatives. Harvested for more than a century from evaporation ponds on the Pacific coast of North America, it gets its name from the Salish Indian practice of smoking over red alder branches…

See our full selection on pages 33-35

PASCAL AUSSIGNAC Head Chef at Club Gascon, London Chef Pascal Aussignac hails from Toulouse in the South West of France, where foie gras, duck, fine charcuterie, cassoulet, good wines and Armagnac are the order of the day. He trained with French master Chefs like Gerard Vie, Alain Dutournier and Guy Savoy. His love of food and attention to detail have been delighting foodies & critics in London since 1998. Pascal Aussignac is a Michelin-starred chef and restaurateur. He cooks in and oversees eight award-winning restaurants in London, all of them with a slightly different culinary theme but all of them celebrating the food of France and of his beloved homeland of Gascony. Pascal Aussignac’s flagship restaurant Club Gascon was awarded a Michelin Star in 2002 and in 2007 was awarded the ultimate peer group accolade of Restaurant of the Year by The Caterer Magazine.

QUEEN OF THE SHOW Let’s give the traditional Christmas turkey an exquisite and refined twist this year

French Turkey Label Rouge

ON OFFER

I have been using TRUEfoods for many years; they have long been my ‘go-to’ and have let me recreate my recipes, perfectly and consistently, every time. With TRUEfoods you get consistency, convenience and great off-the-shelf stocks. BRAND

We have something to grace your table - Mieral’s free-range Label Rouge ‘Prince de Dombes’ turkey. The birds hatch in July and then live free-range for 150 days on French farms, gorging on a 100% vegetal diet rich in minerals, vitamins and cereals (80%). The result – juicy, tender flesh that will delight your diners.

Turkey Stock Russet autumn gold in colour, TRUEfoods turkey stock is made from 100% British Turkey Bones. Bones are sourced from a second-generation family-owned farm. The birds are raised in spacious open-sided barns with deep straw beds with access to plenty of fresh air and a grassy paddock. All birds are allowed to reach adult maturity and are reared free from growth promotors and antibiotics.

Smoked Alsace Bacon Take a piece of belly pork with a rich, full flavour, cure it for 2-3 weeks, then cold smoke for 18 days and you will end up with this wonderful bacon, aromatic with heady spices and wood-smoke overtones. Caramelise well to help bring out the depth of these flavours and you’re in for a treat.

Distillerie du Perigord Fruits Rouges & Co Cognac Chestnut

Christmas Fleur de Sel This perfect mix of fleur de sel and spices (anise, cinnamon, ginger, cardamom, star anise, black pepper, nutmeg, capsicum, cloves, and coriander) will bring the Christmas spirit to your tables and a delicious spicy touch to all your festive dishes. Ideal with roast turkey, capon and duck breast, try it too with foie gras, barbecued meats, stews and even chocolate desserts.

Plantin Truffle Butter

Dried Pitted Dates

See our full selection on pages 33-40

MICHAEL WIGNALL Chef Patron at Angel Inn, Hetton Michael started his career in Spain to experience front of house and authentic cooking. Upon his return to the UK, Michael’s professional career started at Broughton Park, followed by a spell working with John Burton Race at L’Ortolan. Following this he headed up Old Beams, Staffordshire, Waldo’s Restaurant in Cliveden Hotel, Michael’s Nook and the Burlington Restaurant at The Devonshire Arms, earning a Michelin star at each. Michael joined Exclusive Hotels in November 2007. The Latymer became one of the top restaurants in the country. It was awarded its first Michelin star and gained five AA rosettes in 2011 and added the second Michelin star in 2012. From January 2016, Michael made his move from The Latymer to Gidleigh Park, Chagford. Michael, along with his wife Johanna and business partners James and Jo Wellock, purchased the Angel Inn at Hetton, due to open in September 2018. Refurbishment of the iconic Yorkshire pub will take place in January 2019, followed by a relaunch in Spring 2019.

Mieral Turkey, Brined, Poached and Roasted, Scented with Truffles by Michael Wignall Chef Patron at Angel Inn

See full recipe on page 44

For me the importance of working with animals that have been treated with the upmost respect is paramount. The effects of these processes, along with a strong family ethos shines through in the flavour profiles and quality of Mieral poultry.

Partridge with Brandy and Apple Surette Sauce by Vincent Menager Executive Chef at ME Hotel London

See full recipe on page 45

Apple Surette is my discovery of the year! Iâ&#x20AC;&#x2122;ve never heard of it before but as soon as I tried it my mind start working on a million ways to use it. Itâ&#x20AC;&#x2122;s great with game and savoury winter dishes where it brings both sweetness and a touch of sourness. What is more surprising is that it goes equally well with desserts and chocolate. Just amazing!

CHRISTMAS GAME

Don’t miss our partridge and our brand new Apple Surette for a mouth-watering main course Red-legged Partridge The red-legged or French partridge originates from southern Europe and is slightly larger than our native grey partridge, but still only half the size of a pheasant. The taste and texture of the red partridge meat is similar to chicken, but with a stronger, more gamey taste. The young birds are naturally the most tender and after being hung for just a few days the meat is full of flavour without being too gamey.

Such a joy to work with these partridges. Always consistent in size, aged to perfection and really ready to use, just as they are.

Pink Berries Discovered in South America, this ‘ fake’ pepper plant was brought to Madagascar in the 19th century. Hand-sorted by the local Malgash women, you need only to crush them gently between your fingers to release their aromas of coriander and burnt juniper then sprinkle over your dishes just before serving.

BRAND

Apple Surette Surette is a French-Canadian word used to describe a slightly acidic flavour. The La Surette company scours the North-American subcontinent to bring you flavours that tingle on the tongue obtained from plants and fruits encountered on a daily basis but largely unnoticed. Their Apple Surette is a condiment that’s sure to open up new culinary perspectives and add that little something extra to your dishes.

Greek Olive Oil Think quality olive oil; think Italian, French and Spanish! But have you ever tried Greek olive oil? Kalios spent months touring the Peloponnese in search of small producers of the highest-quality oils. They now offer 4 extra-virgin monovarietal olive oils, produced from hand harvested Koroneiki olives with very low acidity (between 0.16% and 0.38%).

BRAND

Distillerie du Perigord Brandy

Sosa Air Bag Potato

TRUEfoods Chicken Stock - Golden

BRAND

TRUEfoods Rose Veal Stock

See our full selection on pages 33-40

VINCENT MENAGER Executive Chef at ME Hotel, London Since June 2017, Vincent Menager has been Executive Chef at ME Hotel London overseeing menu development for modern steakhouse STK London, Radio Rooftop Bar and chic hotel lobby bar, Marconi. Vincent has trained with some of France’s most distinguished chefs, such as Alain Ducasse, Albert Roux, Alain Dutournier and Frederic Anton. He had a long history with Sofitel Hotels working for prestigious establishments around the world, including Le Relais du Parc in Paris, Sofitel Sydney Wentworth in Australia and Sofitel Boao in China, before settling down in the UK working at Sofitel St James’ Brasserie Roux and The Balcon. He creates dishes that exploit seasonal ingredients and is constantly looking to add innovative elements to his cuisine which, in the past, have been enjoyed by the likes of Prince Harry as well as many famous mouths at events such as the BAFTAs or the British Fashion Awards - through his most recent position as Executive Chef for Rhubarb Food Design.

Christmas Cheese Board Bordier has an amazing Christmas cheese selection. Delice de l’Ecureuil: This Camembert may have come straight from the farmhouse, but it’s all dressed up for Christmas! Unadulterated cream gives the cheese its smooth creamy centre with all the taste of a true Camembert plus crunchy walnuts and hazelnuts to titillate the taste buds. Douceur de Romans: Take a traditional cheese from Romans. Let it mature in Bordier’s caves for 10 days and then add honey and cinnamon. vaNectar for the festivities of the gods on Mount Olympus … Simply divine! Kalie: This goat cheese is made in the countryside around Rennes and brings you that indescribable taste of goat cheeses perfectly complemented by the black Kalamata olives layered through the cheese. Truffé du Dauphiné: All the creaminess of a PGI Saint Marcellin with the added pleasure of all the scents of the forest and wonderful truffles. What an end to a meal! Bemontois: Made with unpasteurised milk in the artisan dairy run since 1993 by Philippe Geinoz and his family in the French speaking part of Switzerland, this Tomme is a firm cheese with that perfect salt crystal texture and the delicate scent of warm milk. Hercule vieux: A wheel of this semi-firm, cooked and pressed cheese weighs in at 4 kg and ripening it for between 16 and 20 weeks probably accounts for its name – Old Hercules! It’s made in the Béarn from a mixture of goat’s and ewe’s milk, giving a smooth, melt-in-the-mouth cheese with aromas of warm milk and hazelnuts. For codes see page 34

Cheese, Butter and Bread

Chocolate Butter with Venezuela Cocoa Bean Chips You know herb butter, now try Bordier’s chocolate butter … Smell the rich, heady aroma of cocoa beans and the warm, flowery, spice-filled aromas of fine, crispy chocolate shavings. With just a hint of sweetness and absolutely no bitter notes, it is heavenly melting slowly over white meat, a fillet of duck, kidneys or scallops. And naturally you can use it as butter and spread it on your breads and brioches.

Butter with Roscoff Onions Bordier Butter with Roscoff AOP onions is the union of two everyday products very close to the heart of all Bretons: butter and the vital voluptuousness of the Roscoff onion, an earthly treat from the Breton city from which it gets its name. Sweet, salty, creamy … Difficult to describe but certain to captivate the taste buds. For codes see page 34

For codes see page 34

vBridor’s walnut and fruit breads are just perfect to accompany your Christmas cheese selection.

The walnut loaf from the Frédéric Lalos Collection is made from wheat and rye sourdough with large walnut pieces packed throughout the dough. This dark, versatile bread offers a touch of country rusticity and the perfect colour complement to all those pale cheeses. The fruit bread from Recette Lenôtre professionel is another must-have to serve with cheese. Made with wheat and rye flour, every bite is packed full of flavour with its hazelnuts, dried apricots and raisins. For codes see page 39

Savoury Canapés: Loch Fyne smoked salmon mini cones with horseradish & caper cream Soulard confit duck with hoi sin sauce & smoked duck breast tulips 5 Degrés Ouest lobster buns by Violeta Smulkste Banqueting Sous Chef, Park Plaza Westminster Bridge London

See full recipe on page 45

I have used these beautiful tulip cases for canapé receptions; they look very attractive, they’re so colourful and the feedback we received was positive. In addition, with these colourful brioche buns, you can do so much more, like making tasty mini burgers, or even using them for your afternoon tea sandwich selection.

WINTER WONDERLAND Your savoury canapés will look outstanding this year with our selection of colourful and delicious ingredients

Smoked Duck Breast

Mini Burgers

Our whole smoked duck breast from Soulard has been gently hot smoked for a superb, rich flavour and a tender texture. Ready to use, it is the perfect ingredient for your Christmas canapés. There are so many interesting ideas and combinations that you can try to surprise your guests.

Red, green, yellow and orange are traditional Christmas colours that you can bring to your Christmas canapés with our colourful mini brioches topped with seeds. Each assortment from Savoureuse includes yellow poppy seed, orange poppy seed, red sesame and green polenta. Ready to use – now that’s Christmas magic!

Mini Cones and Tulips We have a wide range of savoury mini cones from Masdeu and tulips from PCB Creation to make your canapés look outstanding this Christmas. The mini cones come in 6 different colours and flavours including vegetable charcoal, ginger bread and black sesame seeds while the tulips offer a very original shape and are available in beetroot, spinach and carrot.

Lobster Tails Cinq Degrés Ouest brings you Blue European Lobster, fished from the coastal waters of the UK, Ireland and France. Using a breakthrough high-pressure process the meat is removed from the shell and cryogenically frozen so you can unwrap a gift of lobster, ready-to-use with its flavour and texture intact.

ON OFFER

Salmon Roe Eggs

Loch Fyne Smoked Salmon Kinglas

Sturia Primeur Caviar Acipenser Baerii

Ernest Soulard Duck Leg Confit in Duck Fat

See our full selection on pages 33-35

VIOLETA SMULKSTE Banqueting Sous Chef, Park Plaza Westminster Bridge, London Violeta Smulkste, originally born in Lithuania, came to London 8 years ago to follow her dream of becoming a chef. Her career started at the Park Plaza Westminster Bridge as an assistant chef. She was eager to learn more and show her potential. Three years later, she gained a diploma in Professional Cookery, which gave her career a boost, as she then became a Sous Chef. For the past years, Chef Violeta has been creating delicious dishes that well represent her innovative and colourful ideas in the Larder kitchen. Working within the large banqueting kitchen, Violeta runs a section of this kitchen, collaborating with 12 chefs who help to create the different styles of food available in the 6 different outlets within the hotel. Her professionalism is a big influence on the smooth running of their banqueting services, especially when they are serving 1,200 guests.

Christmas Little Extras

BRAND

Range of Stocks Christmas in the kitchen is always a marathon but we have a range of stocks from TRUEfoods to help you reach the finish line! They create their stocks in exactly the same way as would any high calibre chef with long, slow cooking, roasting the bones where appropriate for added flavour and straining twice through double muslin. For codes see page 33

Christmas Mixes Tis the Season … so why not get out these seasonings from Terre Exotique, specially formulated to add zing to your Christmas. Try their Christmas Fleur de sel, Christmas sugar, Foie gras mix, Mulled wine mix, Gingerbread mix, or Speculoos mix. The only limit is your imagination! For codes see pages 35 & 39

Greek Olive Oils and Olives

Dried fruits and nuts are about so much more than a nibble while waiting for the turkey? … We stock a large range that includes cranberries, raisins, dates, walnuts and pistachios, any of which could help make traditional Christmas fare so much more exciting.

Kalios olive oil is made exclusively from Koroneïki olives. Their extra virgin olive oil first harvest has an intense unripe fruitiness and green hazelnut aromas while their extra virgin olive oil second harvest offers a balanced between unripe and ripe fruitiness with artichoke aromas. And don’t forget that we also have Kalamata olives in olive oil too!

For codes see pages 37-38

For codes see page 35

Dried Fruits and Nuts

Fruit Vinegars and Oils Huilerie Beaujolaise produces 100% artisan oils and fruit vinegars to add pure, intense flavours to your cooking. Try their hazelnut, pumpkin seed or walnut oils or branch out with their natural fruit vinegars including date, quince and honey. For codes see page 35

Truffle Range

Spirits

Did you know that Plantin is not only renowned for its selection of the best truffles from France but also for its range of preserved truffles – so that you can enjoy their expertise all year long? And because the aroma of truffles is just so … moreish, they also offer truffle peelings, butter, juice, oil and salt.

It’s Christmas, time to splash out … and add a splash of something special to enhance your dishes. Far too good to set light to over the Christmas pudding, but we have a range of brandies and cognacs that are really going to lift your creations! Distillerie du Perigord have an exceptional range of liqueurs that added to your dishes will definitely add to the spirit of Christmas.

For codes see page 41

For codes see page 39

Breakfast and Brunch by Denis Dramé MCA Pastry Chef for TheTasteLab London by Classic Fine Foods

See full recipe on page 46

The Bun’n’roll is such a cool product it won the Sirha Innovation prize in 2017. It looks better than good, has a texture that combines crispiness and softness, is easy to use … convenient and luxurious!

BOXING DAY BRUNCH Let’s create an outstanding brunch for your guests with our unique and innovative products

Scottish Smoked Salmon

Ham de Bellota 100% Iberico

Smoked salmon is definitely a Christmas classic. Loch Fyne salmon are farmed in Loch Fyne and nearby deep-water sea lochs in the West Highlands. Traditional methods passed down through the generations mean the fillets are dry-cured with brown sugar and sea salt then smoked over oak from retired whisky casks.

Chardonnay, Cabernet, Sauvignon

Bun’n’Roll Father Christmas probably has a few of these flaky, spiral-shaped buns in his sack for when he gets peckish. Made from delicious croissant dough, this is the ideal base for stunning topquality breakfast or brunch recipes!

Make this Christmas unforgettable with a unique ham from ‘Lampino’ pigs, the Iberian pig that gives the very best ham and exclusive to Juan Pedro Domecq. This family-owned company based in Jabugo, the birthplace of Iberian pigs, is a pioneer in the ham business.

Are we talking wine list? No, they’re the three colours and flavour profiles of Alain Milliat’s exciting grape juice collection. White Chardonnay offers autumn fruit and honey flavours; the early harvest Sauvignon is light amber tending to tangy and vegetal aromas and the Cabernet rosé offers aromatic complexity. Something a little different for those who won’t drink and drive.

Gourmet Candied Cubes ON OFFER

Candied orange, lemon and amarena cherries…what a great combination for an exquisite Christmas Kouglof! They will dazzle your guests with their mellow, syrupy texture as well as their beautiful orange, yellow and red colours. ON OFFER

Otterburn Mangalitza Bridor Black Pudding Le Pain Pochon Loaf

Sturia Caviar Vintage Acipenser Baerii

Sosa Cinnamon Sugar

See our full selection on pages 33-40

DENIS DRAMÉ MCA Pastry Chef for TheTasteLab by Classic Fine Foods, London Denis joined Classic Fine Foods to run TheTasteLab. He began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2-star Michelin restaurant Le Manoir aux Quat’Saisons and after a spell at Dainesfield House, Denis took on the role of Head Pastry Chef at Pennyhill Park. In addition to his day-to-day commitments, Denis regularly judges pastry competitions and was himself awarded of the Master of Culinary Arts.

SANTA’S GIFT

Full-bodied chocolate flavour, crunchiness and Christmassy decorations … All you need for the perfect Christmas log Shiny Colour Glitter Effect ‘Gold’ PCB allows you to create a unique identity and add the WOW factor to your creations thanks to a diverse range of products for every taste and every occasion! This food colouring will make all your products shine and give them plenty of incredible Christmas sparkle.

ON OFFER

Having been an avid fan of Valrhona for many years, I decided to use a very special chocolate that is quite underrated. Ashanti 67% – it has a very fresh flavour with notes of spice, perfect for a Chocolate and Orange Yule Log.

Ashanti 67% Dark Chocolate Valrhona Ashanti 67% dark chocolate ‘Mariage de Grands Crus’ is a delicate blend of Forastero beans from a variety of origins. Ashanti is captivating with sensual, full-bodied and intensely chocolaty flavours accented by gentle hazelnut notes and enhanced by intermingling scents of liquorice, cinnamon and Tonka beans.

Christmas Log Mould Enjoy a wide range of Valrhona professional tools and a wide range of Yule logs designed with eye-catching shapes that stand out from the crowd. Via these products, Valrhona offers you the opportunity to showcase your finest creations, adding an imaginative touch that emphasizes the quality of your recipes.

Valrhona Eclats d’or

Valrhona Milk Chocolate Jivara 40%

Crunchy Pralines Valrhona’s crunchy almond and hazelnut praline 50% with all its nuts make this praline extra crunchy. Lightly toasted the almonds and hazelnuts just burst with flavour to make this paste something special and the ideal addition to your Christmas creations.

PCB Creation Transfer Sheets “Chamane”

PCB Creation Ends of Yule Logs “Boule de Noël étoilée”

See our full selection on pages 37-40

SARJU RANAVAYA Assistant Pastry Chef for TheTasteLab by Classic Fine Foods, London After graduating from the renowned culinary school Le Cordon Bleu, Sarju began his career with the Dorchester Collection in CUT at 45 Park Lane. Then continuing to work in iconic 5 Star luxury hotels in London, spending some years at The Berkeley then moving to The Langham and most recently at Rocco Forte’s Brown’s Hotel before joining the team at TheTasteLab.

Ashanti Chocolate Orange Yule Log by Sarju Ranavaya Assistant Pastry Chef for TheTasteLab London by Classic Fine Foods

See full recipe on page 47

Swiss Brioche by Jamie Houghton Pastry Sous Chef at Belmond Le Manoir aux Quatâ&#x20AC;&#x2122;Saisons

See full recipe on page 48

HOLIDAY DELIGHT

Christmas is also the time for simple pleasures to share with the loved ones; it’s time to discover our top ingredients for a delicious brioche ON OFFER

Vanilla Pearls Discover the new alternative from Eurovanille to the vanilla pod. Vanilla pearls are made with pure vanilla seeds and natural vanilla concentrate. The seed is to the vanilla pod what the pearl is to the oyster. Making up between 5% and 6% of the total weight of a pod, the seeds contribute so much to the flavour and appearance of the finished product.

La Paul Dupuis T55 Flour La Paul Dupuis is a French flour, Type 55, milled from the finest wheat and ideal on a daily basis to make bread and pastries. Milling flour is a delicate and technical process and requires a wealth of experience. Moulin Paul Dupuis chooses the best wheat varieties and the right method for milling the flour depending on the intended use of the finished product by the baker or pastry chef.

A modern twist on a Swiss brioche layered with creme patisserie using the finest vanilla pearls from Eurovanille and Corsiglia’s candied fruits. The vanilla pearls are a great product to use as you get a strong direct flavour of vanilla without the wastage. ON OFFER

Vanilla Extract From the beginning, Eurovanille started supplying the best chefs and most prestigious restaurants with the very best vanilla pods from around the world, in their constant quest for excellence. They’ve started to add other natural ingredients to their offer such as vanilla extract. Eurovanille bouquet extract with seeds is a subtle balance between various varieties of vanilla (Planifolia and Tahitensis) sourced from various places. It is characterized by woody, spicy then sweet and caramelised notes.

ON OFFER

Candied Tricolour Cubes This assortment from Corsiglia of candied French melon cubes offers a tender, syrupy texture as well as a nice sweet taste of melon with no bitterness. Discover too their premium range and the exceptional quality of their citrus and candied fruits, perfect to include in your Christmas brioche recipes!

PCB Creation Golden Stars Spangles

See our full selection on pages 37-40

JAMIE HOUGHTON Pastry Sous Chef at Belmond Le Manoir aux Quat’Saisons, Oxford Jamie was a Mentee in the UK Pastry Team for the 2013 and 2015 Coupes du Monde and he has also participated in several pastry competitions in UK and in France. He was the winner of the UK Pastry Open at the Restaurant Show in October 2017. After starting as a commis in Pastry at Belmond le Manoir aux Quat’Saisons he has been working there for more than four years now and is currently Benoit Blin’s Junior Sous-Chef.

MAGIC DOME

The best and most natural ingredients for you to create an amazing iced entremet with a classy Christmassy look New Age Mix

montebiancogelato.com

Considered by professional Chefs as “the basis of the future”, what sets this gelato base apart is its green label, perfectly in line with Montebianco’s Life Trail philosophy to offer healthier products formulated with the best possible ingredients. This New Age Mix gives you a base with no stabilizers, no emulsifiers and no E-numbers. Easy to use and with skimmed milk its first ingredient it will soon become indispensable to you for high quality gelato.

Tenace Syrup

I like the fact that Montebianco not only considers consumer health but also the practical side for users with clever tricks like the Tenace syrup which is pre-matured so it can be used and churned instantly for use with sorbets.

Hazelnut Piedmont PGI Paste

montebiancogelato.com

Ciaculli Mandarin Discover the Variegati ‘gourmet range’ from Montebianco that meets the very highest standards for the pastry kitchen. This fruit is produced on less than 200 acres of a designated region near Palermo, Sicily but only by experienced farmers with the dedication to bring the fruits to maturity. Fruits are harvested by hand from January to March to offer you the incredibly bold flavour of this exceptional Mandarin.

Tate & Lyle Icing Sugar

Made of vegetable fibres, without milk derivatives, without vegetable fats and without emulsifiers, this product guarantees an amazing result over time and above all protects sorbet from sineresis and glitter.

Silikomart Zuccotto Mould

montebiancogelato.com

Pure PGI Piedmont hazelnut paste = excellence. Italian style! The PGI standard is the guarantee of the product’s quality and authenticity. The variety of hazel grown in Piedmont is the Tonda. The fruits are harvested easily as, when the nuts are completely ripe they spontaneously detach from the branches and fall to the ground.

Whole Hazelnut Blanched

PCB Creation Snowflakes BB Embossed

See Seeour ourfull fullxxselection selection on on pages pg xx 37-40

CHRIS SEDDON Pastry Chef at Coutts Bank, London Chris was a reserve member of the UK Pastry Team for the 2017 edition and has a lot of experiences working with talented Pastry Chefs. He has worked a number of years in some of London’s high-class hotels, such as Claridges, The Savoy and The Connaught to name but a few.

Montebianco Iced Entremet by Chris Seddon

Pastry Chef at Coutts Bank

See full recipe on page 48

The Montebianco flavours range wonâ&#x20AC;&#x2122;t disappoint â&#x20AC;Ś It packs massive flavour plus all of their nut range is 100% pure and of the highest quality.

Café Gourmand by Denis Dramé MCA Pastry Chef for TheTasteLab London by Classic Fine Foods

See full recipe on page 49

ANTI-WINTER BLUES

It’s freezing outside and your guests would definitely appreciate a nice warm coffee or hot chocolate along with comforting treats…

Suprême Marrons

ON OFFER

Discover an exclusive new recipe from Corsiglia, Suprême Marrons. A ready-to-use preparation for chestnut vermicelli with chestnut cream, paste and puree. It’s ready to pipe and perfect for adding an intense taste of chestnuts to your creations.

All the savoir-faire of the Corsiglia family has come together in this fun preparation that lets chefs pipe perfect spaghetti with the intense taste of chestnuts wherever their imagination takes them!

Gingerbread Mix Take a journey across the globe with Terre Exotique and a blend of spices that is just crying out ‘Christmas around a roaring log fire’. This may have been imagined as a mix for gingerbread but it will also lift your apple tarts and add a touch of exotica to your sorbets with its cinnamon, green cardamom, coriander, nutmeg, ginger, cloves and black pepper.

ON OFFER

Celaya Hot Chocolate

Guinettes Cherries in Alcohol The Guinette cherry, also known as the red pearl of the Balkans is harvested by hand just as the fruit begins to ripen. Lovingly selected and stoned with sophisticated equipment, the fruit, and nothing but the fruit, is then ready to be macerated in an alcoholised syrup, imparting all the flavour of the cherry to the final, delicious product from Distillerie du Perigord.

Eurovanille Pistachio Paste

Terre Exotique Mulled Wine Mix

When it’s cold outside what better than to snuggle up with a cup of rich, smooth, creamy hot chocolate? Valrhona’s Celaya chocolate drink includes 17.5% of real, dark chocolate for an intense chocolate flavour and as it’s ready-to-use you too can be enjoying a moment of indulgence in just seconds …

Silikomart Ginger Bread Man Baby Cutter

Valrhona Assortment Sensation Classic Bonbons

See our full selection on pages 37-40

CELEBRATION TIME

Let’s bring the magic to your sweet canapés with our selection of festive flavours and decorations ON OFFER

Bahibé Milk Chocolate 46% Dominican Republic The “Bayahibé Rose”, the cactus flower emblematic of the Dominican Republic, lends its name to this Valrhona chocolate made from single origin cocoa beans. This smooth milk chocolate has all the intense taste of cocoa with a fruity tang and a slight bitterness. Just perfect for your Christmas creations.

Christmas Mould We offer a collection of unique whimsical Valrhona moulds to compliment your creativity and add a distinctive touch to your displays, buffets or tables. Enchant your customers with Christmassy moulded chocolates and don’t forget to garnish them to create exciting surprises.

Cherrymome Purée and Apple Baked with Caramel & Cinnamon Purée A return to childhood with a purée made with baked Canada Gris apples, caramel and cinnamon that will take you and your guests right back to grandma’s kitchen … Or for a more modern touch why not get creative with Capfruit’s Cherrymome, a delicious blend of red sour cherries and the oriental promise of green cardamom. Are you modern or traditional? Or maybe you want to try both …

Sweet Mini Cones and Tart Shells We have a wide range of sweet tart shells from Continental Patisserie and mini cones from Masdeu to make your canapés look outstanding this Christmas. Time to have fun and put your creativity into Christmas gear with these extra crispy cones available in different colours and flavours and ready-to-garnish sweet tartlets – ready and waiting to wow your customers!

Valrhona White Chocolate Opalys 33%

Valrhona Crunchy Pearls Opalys

Almond Powder

PCB Creation Acorns Compound “Scintillants”

See our full selection on pages 37-40

Sweet CanapĂŠs: Cherrymome and Opalys whipped ganache filled cones Chocolate & earl grey tartlets Baked apple macaroons by Denis DramĂŠ MCA Pastry Chef for TheTasteLab London by Classic Fine Foods

During my time in the hotel industry, I used Masdeu for cocktails parties and special occasion events. They have a range of quality products that help the chef be creative and produce for a large number of covers.

See full recipe on page 50

Pepper Gift Box This Terre Exotique gift box includes four grand cru peppers (White Penja Pepper, Voatsiperifery Pepper, Sil-timur Berry, Passion Berry) any of which will add new flavours and pack a different kind of punch in the kitchen. With its booklet entitled â&#x20AC;&#x2DC;A Journey Through The Land of Peppersâ&#x20AC;&#x2122; this is the perfect gift for adventurous people who love to cook. For codes see page 42

Gin Infused Smoked Salmon Fresh Loch Fyne Scottish salmon fillets are dry cured with salt, sugar and infused with award-winning Makar Gin before being smoked over oak shavings from retired whisky casks. The result is a distinctive, refreshing taste experience, with notes of juniper, black peppercorn and citrus. For codes see page 41

Caviar Gift Boxes Christmas is an exceptional time of the year and Sturia are celebrating the season with three exceptional, limited edition gift boxes: The Caviar Cellar, The Caviar Pearl Box and The Galuchat Selection. With their beautiful, highly sophisticated packaging they would make the perfect gift for your VIP clients! For codes see page 41

Inspiration for Christmas Hampers

ON OFFER

Marrons Glacés Corsiglia use a traditional process to make uniquely delicious Marrons Glacés that lets the natural flavour of the chestnut shine through. Just the right amount of sugar is added to ensure perfect preservation, without them being over sweet … but you’ll never resist them long enough to test their keeping qualities! Packed in a wooden box, they make a wonderful addition to Christmas hampers. For codes see page 42

Chocolate Bonbons Celebrations Range

ON OFFER

Black Nougat

Chocolate does of course have many medicinal virtues so we can all find an excuse to indulge. But Christmas is about enjoyment, families and sharing and Valrhona’s Grand Chocolate Bonbons in their exciting, eye-catching packaging are the perfect way to celebrate the joys of chocolate – and the season! Each bonbon is an artisan creation, assembling only the finest ingredients, a gift to the eye and a festive explosion on the tongue.

“If it ain’t broke don’t fix it!!!” So to produce this authentic, traditional nougat Confiserie du Roy René has been using the same traditional equipment since it began, some of it dating back to 1920. The confectioner uses only Mediterranean almonds with either lavender honey for white nougat and Provence flower honey for dark nougat. The perfect indulgence for Christmas!

For codes see page 42

CUISINE SELECTION DELICATESSEN

SEAFOOD Qwehli Patagonian Toothfish

Sturia Farmed Caviar Oscietra STU180 – 15g STU181 – 30g

STU182 – 50g STU184 – 125g

ON OFFER

STU142 – 50g* STU144 – 125g*

ON OFFER

STU132 – 50g* STU134 – 125g*

ON OFFER

Loch Fyne Scottish Smoked Salmon Classic Whole long sliced LOC150 – ≈1-1.5kg

Loch Fyne Scottish Smoked Salmon Gravadlax* Whole LOC400 – 1-1.5kg

Soulard Duck Foie Gras Whole Lobe Premium

MET126 – 400g ON OFFER

Whole raw Size XL (5/20 units) Size 4XL (6/7 units) QWE632A – box 1kg* QWE632C – box 1kg* Size M (28/35 units) Size 3XL (8/10 units) QWE632B – box 1kg QWE632D – box 1kg*

Fresh wrapped under paper SOFC2V002 – ≈550g* Fresh in vacuum pack Frozen in vacuum pack SOFC5T001 – ≈550g SOFC4T008 – ≈400-500g

MEAT

ON OFFER

Loch Fyne Scottish Lightly Smoked Salmon Fillet*

Sturia Farmed Caviar Primeur STU130 – 15g* STU131 – 30g

Salmon Roe Eggs

Qwehli Carabineros

Sturia Farmed Caviar Vintage STU140 – 15g* STU141 – 30g

Skin-on fillet, individually packaged QWE386A – 1 pce 1/1.5kg QWE386 – 1 pce 1.5/2kg*

LOC980 – ≈1kg-1.5kg

Loch Fyne Scottish Smoked Salmon Kinglass Whole LOC250 – 500g

Loch Fyne Scottish Native Oyster* LOC732 – box 24 pcs

Loch Fyne Scottish Rock Oyster*

Truefoods Beef Stock TRU001 – 5 x 2.5kg

Truefoods Chicken Stock Golden

Truefoods 100% British Rose Veal Stock

N. 3 (75/90g; ≈4kg)

TRU011 – 5 x 2.5kg

Loch Fyne Northern England Rock Oyster* SEA090 – box 50 pces

Truefoods 50% Reduced British Rose Veal Stock

SOFT1A014 – 1kg

N. 3 (75/90g; ≈4kg)

N. 4 (65/75g; ≈3.5kg) SEA092 – box 50 pces SEA094 – box 50 pces

TRU012 – 5 x 2.5kg

Soulard Sliced Duck Foie Gras

Cadoret Speciales Gillardeau Rock Oyster*

Truefoods 50% Reduced Golden Chicken Stock

Soulard Duck Foie Gras Half Preserved in Plastic Terrine

SOFC4P049 – 30 x 30g SOFC4P027 – 20 x 50g SOFC4P089 – 15 x 80g

Plantin Whole Fresh Winter Truffles* Tuber Melanosporum

End November to mid-March

Plantin Truffle Butter PLA8660 – 220g

Whole Fresh White Truffles Tuber Pico Magnatum

From September-December

N. 2 (90/105g; ≈5kg)

N. 3 (66/85g) N. 2 (86/120g) SEA062 – box 48 pcs SEA064 – box 48 pcs SEA063 – box 96 pcs SEA065 – box 96 pcs

Cadoret Fine de Bretagne Rock Oyster*

N. 2 (86/120g) N. 3 (66/85g) SEA054 – box 48 pcs SEA056 – box 48 pcs SEA055 – box 96 pcs SEA057 – box 96 pcs)

5 Degres Ouest Flash Frozen Raw Tail Blue Lobster Meat only CIN115 – 25 x 78g

Cooked King Crab Cluster N. 2 (86/120g) FRE224 – ≈900-1100g per cluster(≈22kg box)

BRAND

TRU005 – 5 x 2.5kg

SEA082 – box 50 pcs

N. 4 (65/75g; ≈3.5kg) SEA085 – box 50 pcs SEA088 – box 50 pcs

BRAND

TRU002 – 5 x 25kg

Truefoods 50% Reduced Beef Stock

N. 2 (90/105g; ≈5kg)

BRAND

TRU013 – 5 x 2.5kg

Truefoods Turkey Stock*

BRAND

TRU007 – 5 x 2.5kg

Mieral Prince de Dombes Label Rouge Turkey* MIE705 – 2 x 4kg

ON OFFER

Mieral Prince de Dombes Label Rouge Capon* MIE715 – 2 x 4kg

ON OFFER

*Non stock items: Loch Fyne 3 days in advance. Soulard, Cadoret, Mieral 5 days in advance. Plantin, TRUEfoods, Sturia 1 week in advance. Qwehli 8 days in advance.

ON OFFER

See pages 3-4 to see our offers

DAIRY Axuria Milk Fed Baby Lamb Shoulder

Mieral Prince de Dombes Label Rouge Guinea Fowl* MIE710 – 6 x 2kg

ON OFFER

Caille de Chanteloup Whole French Squab Pigeon*

Axuria Milk Fed Baby Lamb Coffre

CDC02 – 5 x ≈500-550g CDC01 – 5 x ≈450-500g CDC07 – 5 x ≈400-450g CDC10 – 5 x ≈350-400g

AXU300 – ≈1.6-2.3kg

Caille de Chanteloup Whole French Quail* CDC08 – 12 x ≈300g CDC09 – 12 x ≈280-300g CDC04 – 12 x ≈240-260g

Sold by packs of 2pcs AXU400 – 2 x ≈500-900g

Axuria Milk Fed Baby Lamb Culotte (2 Legs)

Le Beurre Bordier Handmade Churned Salted Butter* Ask your account manager for more information

Le Beurre Bordier Handmade Churned Seaweed Butter* Ask your account manager for more information

Le Beurre Bordier Handmade Churned Butter with Chocolate*

AXU200 – ≈1.8-2.5kg

Ask your account manager for more information

Turners Game Venison Haunch*

Spanish Suckling Pig

Le Beurre Bordier Handmade Churned Butter with Onion*

TUR117 – ≈4kg

ROT116 – ≈5.5kg

Ask your account manager for more information

Turners Game Young Red-Legged Partridge*

Juan Pedro Domecq Solomillo - Tenderloin de Bellota 100% Iberico

Le Beurre Bordier Délice de l’Ecureui*

Oven ready TUR101 – sold by unit New York Dressed TUR101NYD – 5 pcs/case

Turners Game Pheasant*

Oven ready TUR104 – sold by unit New York Dressed TUR104NYD – 5 pcs/case

Turners Game Mallard*

Oven ready TUR107 – sold by unit New York Dressed TUR107NYD – 5 pcs/case

Young Grouse*

Oven ready BRA100 – sold by unit New York Dressed - Grade A BRA200NYD – 5 pcs/case

Ernest Soulard Mullard Duck Leg Confit in Duck Fat* SOU330 - 6 x ≈200g

ON OFFER

PED011 – 2 x ≈330-400g

Otterburn Mangalitza Pork Black Pudding OTT2001 – ≈1-1.5kg

John Stone 28-Day Dry Aged Irish Beef Cote de Boeuf* STO111 – ≈4kg

John Stone 28-Day Dry Aged Irish Beef Striploin Special Trim* STO102 – ≈6kg

Soft cheese, cow milk with walnuts and hazelnuts BOR970 – 250g

Le Beurre Bordier Douceur de Romans* Soft cheese, cow milk with honey and cinnamon BOR971 – 200g

Le Beurre Bordier Truffé du Dauphiné* Soft cheese, cow milk with truffles BOR972 – 80g

Kalie*

Le Beurre Bordier

Natural rind, goat milk with Kalamata olive pulp BOR973 – 180g

Le Beurre Bordier Hercule Vieux*

CHARCUTERIE

Semi hard cheese (not cooked), mix of sheep and goat milk BOR974 – 200g - 3.5kg

Le Beurre Bordier Bemontois*

Ernest Soulard Mullard Duck Breast Whole Smoked

Juan Pedro Domecq Whole Ham De Bellota 100% Iberico On the Bone

SOU180 – ≈290g

PED100 – ≈6.5-8.5kg

USDA Prime Beef Tenderloin Chain Off

Maurer Tempé Smoked Alsace Bacon

ZAN235USP – ≈2kg

TEM100 – ≈3-4kg

USDA Prime Beef Rib Eye Lip Off

Levoni Pancetta Tesa*

La Surette Apple Surette

ZAN251USP – ≈5kg

LEV330 – ≈4kg

SUR002 – 473ml

Hard cheese (cooked), cow milk BOR975 – 200g - 11kg

GROCERY

*Non stock items: Game 4 days in advance. Soulard, Mieral 5 days in advance. John Stone, Bordier 1 week in advance. Levoni 8 days in advance.

BRAND

See pages 3-4 to see our offers

Kalios Kalamata Olives in Olive Oil (2kg olives + 1kg olive oil) KAL151 – 3kg

Kalios Extra Virgin Olive Oil 01 First Harvest KAL100 – 5l

Huilerie Beaujolaise Hazelnut Virgin Oil HUI700 – 25cl

Huilerie Beaujolaise Quince Fruit Vinegar HUI820 – 25cl

Huilerie Beaujolaise Honey Fruit Vinegar HUI850 – 25cl

Huilerie Beaujolaise Walnut Virgin Oil HUI710 – 25cl

Huilerie Beaujolaise Toasted Sesame Virgin Oil HUI750 – 25cl

Terre Exotique Fleur de Sel

Alain Milliat Pippin Apple Juice

TER051 – 1kg

ALM140 – 12 x 33cl

Terre Exotique Espelette Chili Pepper

Alain Milliat White Grape Juice Chardonnay

TER103 – 250g

Terre Exotique Pink Berry* TER023 – 500g

Terre Exotique Golden Sesame Seeds TER107 – 500g

TER012 – 1kg

Halen Mon Pure Sea Salt HAL010 – 1kg

Pivetti Soft Wheat Flour Type “00” - Rosa PIV001 – 5kg

Sabarot Frozen & Canned Mushrooms Ceps Cubes

HUI740 – 25cl

SAB642 – 1kg

Huilerie Beaujolaise Argan Virgin Oil

Sosa Air Bag Potato Grainy SOS58400006 – 750g

MINI BAR & BEVERAGES

Terre Exotique Salish Salt*

Alain Milliat White Peach Nectar

TER211 – 1kg

ALM246 – 12 x 33cl

Terre Exotique Foie Gras Blend of Spices*

Alain Milliat Red Tomato Juice

TER212 – 1kg

ALM100 – 12 x 33cl

Alain Milliat Red Grape Juice Merlot ALM243 – 12 x 33cl

Alain Milliat Rose Grape Juice Cabernet ALM245 – 12 x 33cl

READY TO USE SOLUTIONS Le Monde des Crepes 40 x 60 Mini-Blinis Flavors Selection* Green tea, piquillos pepper, lemon zest & buckwheat MON7015 – 5g x 240 units

Savoureuse Mini Burger Assortment Plain, polenta, poppy seed & sesame (25 per flavour) SAV906 – 100 x 10g

PCB Creation Tulip* Ø 32mm - H 15mm

Spinach PCB033514 – 192 pcs Beetroot PCB033513 – 192 pcs Carrot PCB033512 – 192 pcs

PCB Creation Neutral Savoury Barquette* 69 x 33mm - H 9mm PCB033511 – 252 pcs

PCB Creation Ebene Savoury Barquette*

Terre Exotique Christmas Fleur de Sel* TER216 – 90g

ALM244 – 12 x 33cl

Terre Exotique White Penja Pepper

Huilerie Beaujolaise Pistachio Virgin Oil

HUI780 – 25cl

ON OFFER

69 x 33mm - H 9mm PCB033510 – 252 pcs

Masdeu Ginger Bread Mini Cones*

with sleeve - 75mm DIS999 – 180 pcs

Masdeu Vegetable Charcoal Mini Cones with sleeve - 75mm DIS563 – 180 pcs

*Non stock items: Terre Exotique, Le Monde des Crepes 1 week in advance. PCB Creation 10 days in advance. Masdeu 2 weeks in advance.

PASTRY SELECTION CHOCOLATES & PRALINES

VAL6085 – 3kg

ON OFFER

Valrhona Ashanti 67% Dark Chocolate VAL6725 – 3kg

ON OFFER

Valrhona Bahibé Lactée 46% Milk Chocolate VAL9997 – 3kg

ON OFFER

Valrhona Biskélia 34% Milk Chocolate VAL11387 – 3kg

Valrhona Crunchy Almond Hazelnut 50% Praline

Capfruit Cherrymome Puree*

VAL5621 – 5kg

CAP16331003 – 1kg

Valrhona Crunchy Pearls Opalys

Capfruit Orange Peel Zest

VAL10843 – 3kg

CAP194800 – 500g

Unpasteurised tub

DRIED FRUITS, IQF FRUITS, FRUITS IN ALCOHOL & NUTS

Valrhona Celaya Hot Chocolate

Dried Pitted Dates

Valrhona Opalys 33% White Chocolate

Valrhona Assortment Sensation Classic Bonbons

VAL8118 – 3kg

VAL20229 – 160pcs

AFR710 – 1kg ON OFFER

Valrhona Waina Organic 35% White Chocolate

Dried Cranberries AFR720 – 1kg

Dried Sultanas Raisins ON OFFER

AFR750 – 3kg

FRUIT PUREES Capfruit Coconut Classic Puree

Valrhona Almond Inspiration VAL14029 – 3kg ON OFFER

VAL15391 – 3kg ON OFFER

Pasteurised tub CAP113210 – 1kg

Capfruit Exotic Ginger Puree* (mango, passion fruit, ginger)

Valrhona Passion Fruit Inspiration VAL15390 – 3kg ON OFFER

Fruits Rouges & Co Red Sour Cherry

Pasteurised tub CAP165810 – 1kg

Capfruit Passion Fruit Puree

Valrhona Strawberry Inspiration

No Added Sugar

VAL8029 – 4kg

VAL3209 – 6 x 1l

VAL19864 – 5kg

Unpasteurised tub

ON OFFER

VAL4658 – 3kg VAL0189 – 3 x 1kg block

Valrhona Peanut 70% Praline

No Added Sugar

Unpasteurised tub CAP164710 – 1kg

VAL19822 – 5kg

Valrhona Eclats d’Or

Valrhona Jivara 40% Milk Chocolate

VAL15002 – 3kg

Capfruit Mandarin Chestnut Puree

Valrhona Almond 55% & Coconut Praline

Valrhona Nyangbo 68% Dark Chocolate

Pasteurised tub CAP162410 – 1kg

Capfruit Apple Baked with Caramel & Cinnamon Pasteurised tub CAP161010 – 1kg

FRU570 – 5 x 1kg

No Added Sugar

Fruits Rouges & Co Chestnut FRU510 – 5 x 1kg

Distillerie du Perigord Guinettes Cherries in Alcohol DDP100 – 1l

Walnut Halves AFR550 – 1kg

*Non stock items: Capfruit 2 weeks in advance.

ON OFFER

See pages 3-4 to see our offers

Whole Hazelnut Blanched

Corsiglia Chestnut Paste

AFR520 – 1kg

COR137 – 1kg

Eurovanille Bitter Almond Extract* ON OFFER

Corsiglia Suprême Marrons*

Hazelnut Powder AFR530 – 1kg AFR908 – 10kg*

Alcohol Basis VAN909 – 40ml

Eurovanille Cinnamon Extract*

COR1271 – 950g

Natural

VAN911 – 40ml ON OFFER

Corsiglia Candied Tricolour Cubes

Almond Powder AFR300 – 1kg AFR900 – 10kg

COR1632 – 2.5kg

ON OFFER

Corsiglia Gourmet Candied Cubes

Tonka Beans LED970 – 650g

Montebianco New Age Mix MCO100 – 2kg

COR1633 – 2.5kg

ON OFFER

Corsiglia Candied Clementine in Syrup*

VAN135 – 100g ON OFFER

ON OFFER

VAN140 – 1kg

ON OFFER

Montebianco Almond Paste MCO103 – 3kg

COR3522 – 40/50mm, 2.5kg

ON OFFER

Montebianco Pistachio 100% Bronte PDO Paste

COR3521 – 40/50mm, 2.5kg

Corsiglia Candied Chestnuts Décor*

ON OFFER

COR365 – 4.5cm, 2kg ON OFFER

ON OFFER

Corsiglia Straight Candied Orange Slivers ON OFFER

COR139 – 870g ON OFFER

Corsiglia Chestnut Cream

MCO107 – 4kg

COR355 – 7-7.5cm, 1kg

ON OFFER

COR144 – 1kg

Montebianco Honey Ginger Orange

COR3601 – 7-7.5cm, 1kg

Eurovanille Blood Orange Extract

MCO105 – 5kg

Montebianco Mandarin Ciaculli

Corsiglia Straight Candied Lemon Slivers

Corsiglia Chestnut Puree

MCO104 – 3kg

Montebianco Hazelnut Piedmont PGI Paste

Corsiglia Candied Ginger Stripes

Corsiglia Candied Chestnuts in Syrup Broken COR1081 – 1kg

MCO102 – 2kg

COR157 – 2.5kg

Corsiglia Drained Candied Lemon Slices*

Eurovanille Pistachio Paste

MCO112 – 3kg

Montebianco Dulce de Leche*

Corsiglia Drained Candied Orange Slices

Eurovanille Vanilla Extract with Grains

COR421 – 1kg

Montebianco Tenace Syrup for Sorbets

COR163 – 2.5kg

Eurovanille Vanilla Pearls

VAN110 – 1l – 200g per litre

ON OFFER

Corsiglia Candied Orange Cubes*

VANILLA, CHESTNUTS & CANDIED CITRUS

INGREDIENTS FOR ICE CREAM

ON OFFER

MCO110 – 4kg

Natural

VAN903 – 40ml ON OFFER

*Non stock items: Eurovanille 4 days in advance. Nuts 6 days in advance. Corsiglia 10 days in advance. Montebianco 12 days in advance.

See pages 3-4 to see our offers

SPICES & SUGARS

BAKERY & BREAKFAST

Terre Exotique Mulled Wine Mix*

Moulin Paul Dupuis La Patissière

TER225 – 250g

MOU103 – 25kg

Terre Exotique Gingerbread Mix*

Moulin Paul Dupuis La Paul Dupuis T55

TER105 – 500g

MOU102 – 25kg

Terre Exotique Speculoos Mix*

Bridor Bun’n’Roll

TER222 – 500g

BRI36967 – 50 x 85g

Terre Exotique Christmas Sugar*

Bridor Country Fig Loaf*

TER226 – 1kg

BRI34230 – 26 x 330g

Sosa Cinnamon Sugar

Bridor Buckwheat & Raisin Loaf*

SOS00102012 – 500g

BRI34671 – 20 x 350g

Tate & Lyle Icing Sugar

Bridor Walnut Bread*

TAT014 – 3kg

BRI34324 – 25 x 400g

Bridor Le Pain Pochon Loaf

SPIRITS Distillerie du Perigord Cognac DDP200 – 1l

BRI32993 – 16 x 450g

Bridor Fruit Bread Mini Loaf BRI30894 – 20 x 180g

Distillerie du Perigord Brandy

Alain Milliat Blond Orange Marmalade

DDP202 – 1l

ALM533 – 60 x 30g

Distillerie du Perigord Marc de Champagne DDP203 – 1l

Distillerie du Perigord Kirsch DDP205 – 1l

Distillerie du Perigord Rum DDP204 – 1l

ON OFFER

CHOCOLATE SHELLS, TART SHELLS & MINI CONES Valrhona White Solstis Shells �9.6g each VAL14645– 45 pieces

PCB Creation Round Milk Chocolate Shells Ø 30mm – H .12mm PCB008997 – 350pcs

PCB Creation Round Dark Chocolate Shells Ø 30mm – H .12mm PCB008992 – 350pcs

Pastel Marbled Petits Fours Assortment Cups Ø 37.5mm - H 34mm MLI102 – 38 pieces

Continental Patisserie Chocolate Mini Round Tart Shells Ø 41 x 17mm CPA1800 – 288pcs

Continental Patisserie Vanilla Medium Round Tart Shells Ø 55 x 18mm CPA1400 – 120pcs

Continental Patisserie Vanilla Large Round Tart Shells Ø 80 x 20mm CPA1600 – 72pcs

PCB Creation Medium Sweet Round Tart Shells* Ø 50mm - H 17mm PCB033520 – 90 pieces

PCB Creation Large Sweet Round Tart Shells* Ø 80mm - H 17mm PCB033522 – 36 pieces

PCB Creation Large Chocolate Round Tart Shells* Ø 80mm - H 17mm PCB033528 – 36 pieces

Masdeu Biscuit Mini Cones

with sleeve - 75mm

DIS570 – 180pcs

Masdeu Chocolate & Nut Sprinkles Mini Cones with sleeve - 75mm

DIS582 – 180pcs

PCB Creation Square Dark Chocolate Shells 30mm – H .8mm PCB008990 – 350pcs

*Non stock items: Terre Extotique 1 week in advance. Bridor 8 days in advance. PCB Creation 10 days in advance.

DECORATIONS & ACCESSORIES Silikomart Ginger Bread Man Baby Cutter* 89 x 114 H 25mm

Silikomart Zuccotto Mould 115/12 Set 12 Silicone Mould*

SIL7010002

SIL2501187

Silikomart Mora & Lampone*

Valrhona Christmas Tree Mould*

Ø 65 H 67mm

SIL2831087

Silikomart Stone Ø 65 H 30mm

SIL3616387

Silikomart Square Sphere 110* 60 x 60 H 39mm

SIL3623687

Silikomart Truffles 120 Ø 62 H 52mm

190 x 290 x 42mm

PCB Creation Acorns compound “Scintillants” 4 Designs* 1,8 x 2,5cm

PCB025032

PCB Creation End Of Yule Log Rectangle Dark Chocolate Boule de Noel Étoilée*

VAL12771

8,5 x 7,5cm

Valrhona Santa Claus Mould* 14cm

PCB Creation Shiny Colour Glitter Effect Gold*

VAL12432

PCB004669

Valrhona Snowman Mould*

PCB Creation Stars Spangles Gold

VAL12770

PCB008620

Valrhona U Large Mould*

PCB Creation Gold Leaves in book loose*

190 x 290 x 42mm

PCB000313

SIL3619287

VAL2171

8 x 8cm

Silikomart Kit Buche Wood

PCB Creation Little Candy Cane White Chocolate*

PCB Creation Chamane Transfer Sheets*

2 x 4cm

40 x 25cm

PCB036073

PCB007914

PCB Creation Merry Christmas Round Dark Chocolate*

PCB Creation Constellation Transfer Sheet*

250 x 90 H 70mm

SIL2505199

Silikomart Zuccotto Mould 160/6 Set 6 Silicone Mould* SIL2501687

Silikomart Zuccotto Mould 135/8 Set 8 Silicone Mould* SIL2501387

Ø 5cm

PCB001147

PCB025227

PCB007471

PCB Creation Snowflakes BB Embossed* PCB000255

*Non stock items: Valrhona 1 week in advance. PCB Creation 10 days in advance. Silikomart 12 days in advance.

HAMPERS SELECTION Sturia Farmed Caviar see page 33 for codes

Plantin Truffle Salt

50g & 125g tins are on offer

PLA8663 – 100g ON OFFER

Sturia Xmas Gift Box The Caviar Cellar*

Tins need to be purchased separately STU268

Sturia Xmas gift box The Caviar Pearl Ball* Tins need to be purchased separately STU269

Sturia Xmas Gift Box - The Galuchat Selection* Tins need to be purchased separately STU270

Sturia Tarama with Caviar STU200 – 6 x 90g

Targe Saucisson with Beaufort Cheese TAR555 – 250g

Plantin Truffle Juice

Targe Saucisson with Figs*

PLA8125 – 200g

TAR120 – 200g

Plantin Black Truffle Flavoured Oil

Targe Saucisson with Hazelnuts

Infused in sunflower oil PLA6041 – 25cl

TAR125 – 280g

Ernest Soulard Duck Foie Gras Preserved with Truffles 3%*

Targe Saucisson with Black Truffles*

SOFT1B071 – 20 x 50g

TAR510 – 220g

Ernest Soulard Duck Foie Gras Preserved with Morels*

Huilerie Beaujolaise Virgin Oil & Vinegar

SOFT1B160 – 20 x 50g

see page 35 for codes

Loch Fyne Scottish Kinglas Smoked Salmon*

Ernest Soulard Duck Foie Gras Preserved with Cognac*

LOC747 – 250g

SOFT1B161 – 20 x 50g

TER216 – 90g

Loch Fyne Scottish Gin Infused Smoked Salmon*

Ernest Soulard Mullard Duck Leg Confit in Duck Fat*

Terre Exotique Foie Gras Spices Blend*

LOC970 – 200g

SOU330 – 6 x ≈200g

TER213 – 60g

Loch Fyne Scottish Whisky Marinated Smoked Salmon*

Caille de Chanteloup Fresh Quail Eggs

Terre Exotique Mulled Wine Mix*

LOC950 – 200g LOC120 – 100g

CDC06 – 18 pcs

TER218 – 35g

Plantin Preserved Whole Winter Truffles

Juan Pedro Domecq Pre-Sliced Ham De Bellota 100% Iberico

Terre Exotique Gingerbread Blend Powder*

PED110 – 80g

TER219 – 60g

Juan Pedro Domecq Pre-Sliced Loin De Bellota 100% Iberico

Terre Exotique Speculoos Spices*

3-6 truffles per jar PLA8121 – 100g

Plantin Preserved Winter Truffle Peelings In tin PLA8122 – 100g

Plantin Truffle Butter PLA8660 – 220g

PED305 – 80g

Juan Pedro Domecq Pre-Sliced Chorizo De Bellota 100% Iberico PED500 – 80g

Terre Exotique Christmas Fleur de Sel*

TER221 – 60g

Terre Exotique Pearls of Spices* TER215 – 50g

*Non stock items: Loch Fyne 3 days in advance. Soulard 5 days in advance. Targe, Terre Exotique, Sturia 1 week in advance.

ON OFFER

See pages 3-4 to see our offers

Terre Exotique Christmas Sugar*

Valrhona Orangettes Gift Box*

TER223 – 250g

VAL19857 – 12 x 130g

Mademoiselle de Margaux Cherries in Kirsch* ON OFFER

Valrhona 3 x 18 Squares of Dark & Milk Chocolates Grand Crus Gift Box*

Terre Exotique Candied Iyokan Peel* TER227 – 35g

Valrhona 25 Assorted Fine Chocolates Ballotins Gift Box*

Terre Exotique Candied Yuzu Peel* TER224 – 50g

ROY113 – 10 x 100g

TER214 – 90g

PCB Creation Boules CN Cristaux*

VAL19720 – 12 x 345g

ON ON OFFER OFFER

Valrhona 50 Assorted Fine Chocolates Ballotins Gift Box*

Terre Exotique Gift Box Cooking the Foie Gras* TER209

Includes:Voatsiperifery Pepper, White Penja Pepper, Sil-timur Berry, Passion Berry

Valrhona 74 Assorted Fine Chocolates Ballotins Gift Box*

TER210

VAL19719 – 4 x 700g

Alain Milliat Juices & Nectars

Corsiglia Marrons Glacés in Carton Box*

Box of 8 COR122 – 12 x 160g

see page 35 for codes

Valrhona Assorted Ganache Christmas Box*

Ø 7cm PCB003764

PCB Creation Matriochkas Ours* PCB045526

VAL19721 – 8 x 465g

Terre Exotique Pepper Gift Box n1*

ON OFFER

PCB Creation Packaging Balls* PCB004433 ON ON OFFER OFFER

PCB Creation Packaging Matriochkas* Box of 12 COR123 – 1 x 240g

PCB004431 ON OFFER

Corsiglia 8 Marrons Glacés in Wooden Box* ON OFFER

Valrhona 16 Assorted Truffles Gift Box* VAL13514 – 8 x 210g

ON OFFER

Valrhona 37 Assorted Fine Chocolates Ballotins Gift Box*

Terre Exotique Fig Chutney with Penja Pepper*

ROY111 – 12 x 270g

Roy René Black Nougat*

VAL19718 – 12 x 230g

16 dark & milk fine chocolate bonbons VAL10120 – 8 x 150g

Roy René Mini Calisson Discovery Box* ON OFFER

VAL19751 – 5 x 90g

MDM0160 – 125g

COR122W –12 x 160g

ON OFFER

Corsiglia 8 Marrons Glacés 100% Organic in Carton Box* ON OFFER

COR130 – 12 x 160g

ON OFFER

*Non stock items: Mademoiselle de Margaux 5 days in advance. Terre Exotique, Valrhona, Sturia 1 week in advance. PCB Creation, Corsiglia 10 days in advance. Roy René 13 days.

FULL RECIPES

All products in bold are available from Classic Fine Foods CHICKEN AND FINE HERB MOUSSE

RAVIOLO OF QUAIL BREAST AND FOIE GRAS, PERIGORD TRUFFLE, THYME INFUSED CONSOMMÉ

by Charles Smith

200g

Diced chicken breast

240g

Fresh whipping cream

Sea salt Halen Môn

1 tsp

Finely chopped tarragon

1 tbsp

Finely chopped flat leaf parsley

1 tbsp

Finely chopped chives

1 tbsp

Finely chopped chervil

pg 5

Few twists of fresh milled black pepper corns

PREMIUM FOIE GRAS DICED AND BRINED

PASTA 500g

Soft wheat type 00 rosa flour Pivetti

Medium egg yolks

Whole medium egg

1 tbsp

Milk

1 tbsp

Extra virgin olive oil Kalios

QUAIL CONSOMMÉ

8% brine: 500g

Water

40g

Salt

Black Sarawak pepper corns Few sprigs of thyme

Foie gras and chicken mousse ratio: 60%

Chicken and fine herb mousse

40%

Diced and brined Premium grade foie gras Soulard

1kg

Quail bones (wings and chopped roasted carcasses cut into inch-sized pieces)

125g

Diced celery

FINISHING ITEMS

200g

Diced onion

200g

Diced carrot

Dried ceps Sabarot (blitzed to a powder and dusted over the raviolo once cooked)

15g

Garlic cloves cut in half

Wilted spinach

250ml

White wine

Fresh shaved Perigord truffles Plantin

250ml

Madeira

Chervil sprigs

1.5l

Brown chicken stock

White penja pepper Terre Exotique

Coriander seeds

Thyme

Bay leaf

Rendered foie gras fat drizzled over the dish before pouring the consommé.

To clarify the consommé: 10% of fresh egg whites to the weight of quail stock to be clarified Fresh thyme sprigs

BARBECUED QWEHLI “WHITE GOLD” TOOTHFISH, GREEN OYSTER SAUCE, MELTING BRIE & STURIA OSCIETRA CAVIAR

To finish the consommé before serving: Infuse with fresh thyme Raw Madeira Dark soy Sea salt Halen Môn

by Pascal Aussignac

QUAIL French quails Caille de Chanteloup Remove the wings and legs and clean the inside of the birds. Discard the fat around the neck and under the skin near the breasts. Carefully singe any small hairs visible with a blowtorch. Heat 1l of brown chicken stock along with fresh thyme and crushed garlic. Bring the stock to a boil and gently place the birds in the stock. Remove the pan from the stove and poach for 3 minutes. Take the birds out of the stock and rest for 3 minutes. Pat them dry with a towel and season the outside of the bird and cavity with kosher salt. Roast the birds in a little oil, foaming butter and thyme until evenly caramelised. The objective is to have them still pink and perfectly moist. Let them rest for five minutes and then remove the breasts from the carcass. Remove the little fillet from the breast, this will leave a small groove so we can be generous with the foie gras and chicken mousse when assembling.

Recipe serves 10

pg 7

2kg

Patagonian “white gold” toothfish Qwehli

Leave the toothfish to marinade for 40 minutes, liberally covered with coarse sea salt. Rinse and pat dry, then cut the fillets into 1cm strips.

SEAWEED CRISPS 454g

Tapioca pearls

3.5l

Water

15g

Salish salt Terre Exotique

50g

Sea lettuce

Edible sea plankton

Dried seaweed (Nori)

Cook the tapioca in the water, boiling for 35 minutes. Add the chopped sea lettuce, the plankton and dried seaweed and spread thinly onto trays to cool and set. Leave to dry out for 24 hours, then pan fry pieces of the mixture in very hot oil until crispy.

TURKEY 1

Small turkey Mieral

Lightly blow torch the whole bird. Allow to cool.

OYSTER SAUCE 10

Speciales Gillardeau rock oysters Cadoret

Remove the legs from the crown and set the wishbone and bones aside for stock.

200g

Mineral water

De-bone both legs.

30g

Spinach leaves

30g

Samphire

Lay the legs out flat and remove any sinews from the leg and the thigh.

15g

Parsley

Place into a Vac Pac bag, with 200ml of the brine. Vac and seal on full power.

Lemon juice

Allow to brine for 3 hours.

Salish salt Terre Exotique

Remove turkey from the brine and pat dry with a clean J-cloth.

Xanthan gum Louis Francois Blanch the spinach, samphire and parsley. Mix together all the ingredients with the exception of the xanthan gum in a Thermomix then strain through a very fine cone sieve. Use the xanthan gum to adjust the consistency of your sauce.

FOR TURKEY CROWN 200g

Truffle butter Plantin

Thyme

Fully submerge the crown in the brine, for 12 hours.

BRIE SAUCE 100g

Brie (after removing the rinds) Bordier

80g

Mineral water

Remove from the brine and leave to dry overnight, on a wire rack and tray, in a fan-assisted chiller. Once the crown is dry, remove the breasts and place each breast, separately, into a large sous-vide bag, along with 200g of truffle butter and 5g of thyme, tied with string.

Xanthan gum Louis Francois Use a blender to mix the water and Brie. Adjust the consistency with the xanthan gum.

ASSEMBLY Oscietra Caviar Sturia Blow torch the strips of toothfish for a few seconds. Add colour to the plate with the green oyster and white Brie sauces, arrange the fish between pieces of the Seaweed Crisp and sprinkle with caviar. Decorate if desired with Sea Fennel herb and Monk’s Beard.

MIERAL TURKEY, BRINED, POACHED AND ROASTED, SCENTED WITH TRUFFLES

by Michael Wignall

STUFFING 60g

Truffle butter Plantin

Banana shallot, finely diced

1/2

Garlic clove, finely chopped

Christmas fleur de sel Terre Exotique

170g

Sliced brioche, crust removed, left to dry and made into a fine crumb

80g

Dried dates, finely chopped Classic Fine Foods

100g

Cognac Distillerie du Perigord

180g

Sausage meat

20g

Fresh truffle Plantin

35g

Pine nuts, lightly toasted and finely chopped Classic Fine Foods

10g

Thyme, picked over and finely chopped

Medium-sized free-range egg

Soak the dates in the cognac overnight. Heat a small non-stick frying pan and melt the butter. Add the shallot, garlic and then the salt. Cook until soft and add the brioche crumb and remaining ingredients (apart from the sausage meat). Allow to cool slightly and then mix into the sausage meat.

pg 9

Prepare a small burger-like button and pan fry to test for seasoning and consistency. Adjust seasoning if necessary.

TURKEY BRINE

Lay the boned and brined legs out on your board; this should form a rectangle. Place the stuffing along the centre of each flattened out leg.

Cold water

250g

Caster sugar

450g

Fleur de sel Terre Exotique

Roll up each leg and then roll in cling film to form a tight sausage shape.

40g

Fresh tarragon

Allow to set and shape for at least 3 hours in the fridge.

40g

Flat leaf parsley

Bay leaf

Head of garlic, cut in half

Once set, carefully remove from the cling film and tie each leg with butcher’s string, leaving 2 cm between each piece of tied string.

Whole onions, peeled

White Penja peppercorns Terre Exotique

Whole lemons, cut in half

Bring all the ingredients to a light simmer, for 8 minutes. Allow to cool, then strain through a muslin cloth.

Brush each leg with softened butter and tightly roll in foil, twisting each end to seal. Slowly roast on a bed of quartered onions, sage, thyme and garlic, with trimmings of Alsace bacon (preferably the skin) for approx. 35-40 mins at 170°C. Leave to rest for a minimum of 20 minutes and when ready to serve, remove from foil and slice as desired.

TURKEY SAUCE

200g

Agria potatoes

Turkey stock TRUEfoods

100g

Brown onion

150g

Alsace bacon trimmings Maurer Tempé

10g

Olive oil Kalios

Carrot, peeled and lightly browned in 50g of unsalted butter

20g

Butter

Onion, peeled, halved and lightly browned in 50g of unsalted butter

50g

Veal Dripping

Golden chicken stock TRUEfoods

Garlic cloves, lightly browned in 50g of unsalted butter

Thyme

20g

Air bag potato grainy Sosa

Winglets, wishbone and leg bones (lightly coloured).

Pink berry Terre Exotique

15g

Crispy shallots

100g

Partridge jus

Place the bones and the TRUEfoods turkey stock into a deep pan and bring to a light boil. Skim then add the vegetables and herbs to the bones and stock. Bring everything back to the boil, skimming continuously. Reduce heat and cook at a rolling simmer for 1.5 hours. Strain through a muslin and reduce to desired taste and consistency. (This is a light sauce and shouldn’t be over reduced).

CHESTNUT PURÉE 150g

Chestnut purée, prepared from IQF Chestnuts Fruits de l’Aisne

20g

Cognac Distillerie du Perigord

30g

Unsalted butter

60g

Reduced turkey stock

Lightly warm the chestnut purée over a bain-marie and mix until smooth. Warm and flame 20g Cognac and add to the purée. Place in a blender, with 100g reduced turkey sauce (made earlier) and 30g unsalted butter, melted. Blend until silky smooth. Set aside and keep warm.

PARTRIDGE After dry-ageing the meat, remove the skin, the legs and the neck. Place one bird in a sous-vide bag and cook in a water bath at 80°C for 8 minutes. Leave to rest for 5 minutes before opening the bag. Cut the second bird into four parts and roast in the oven with the garlic shallot and thyme. Deglaze the pan with the brandy and apple surette. Add the veal stock and reduce your sauce to the required consistency.

BOULANGERE POTATOES Use a mandolin to cut the potatoes into 1.5mm slices, then into circles using a 2.5cm cutter. Blanch the slices in boiling water for 30 seconds. Cut the onion into julienne, then caramelise with the olive oil and butter. Season to taste.

PARTRIDGE LEGS Place the legs from the first bird with 1 tbsp. of veal dripping into a sous vide bag and cook in a water bath for 8h at 60°C. Remove the meat from the bone and mix with the onion.

TURKEY BREASTS

Spread into the bottom of an 18cm diameter ovenproof dish and top with the potatoes, arranging them in a rosette working towards the centre.

Place the turkey breasts into a water bath, set at 63°C, cook for 90 105 minutes, depending on the size of the breasts.

Cover with Chicken stock and bake in the oven at 180°C for 15 minutes.

Remove from bags and leave to rest. Lightly pat dry and place the breasts into a pan of foaming butter. Cook until the skin is a crisp, golden brown. Allow to rest for at least 10 minutes, slice and serve.

CRISPY MIX In a sauté pan with a drop of oil, heat the potato airbag, crushed pink berry, and crispy shallots, then pound into a crunchy powder. Remove the first partridge from its bag and remove the breasts. Cover with partridge jus and coat with the crispy mix. Add the meat to the centre of the boulangere potatoes, drizzle with the brandy and apple surette sauce and serve.

PARTRIDGE WITH BRANDY AND APPLE SURETTE SAUCE

SAVOURY CANAPÉS

by Violeta Smulkste

by Vincent Menager

Each recipe makes 10

pg 11 pg 15

INGREDIENTS

LOCH FYNE SMOKED SALMON CONES WITH HORSERADISH AND CAPER CREAM

Dry aged partridge (4/5 days salt block dry age) Turners Game

Garlic clove

Banana shallot

For filling:

20g

Thyme

50g

Cream cheese

20ml

Brandy Distillerie du Perigord

1 tbsp

Horseradish sauce

100ml

Apple surette La Surette

1 tbsp

Capers

Veal stock TRUEfoods

Slices Kinglas Smoked salmon Loch Fyne

Vegetable charcoal mini cones Masdeu

For decoration: AD

Salmon roe Classic Fine Foods

Red cherry tomatoes

Dried lemon slices

Cress

BREAKFAST AND BRUNCH

by Denis Dramé MCA

PREPARATION Blend together the cream cheese, capers and horseradish sauce. Pipe into the cones. Top with a slice of Kinglas smoked salmon. Decorate with cherry tomato wedges, lemon slices, salmon roe and cress.

pg 19

CINNAMON DOUGHNUT CONFIT DUCK WITH HOI SIN SAUCE AND SMOKED DUCK BREAST 10

Carrot tulips, spinach tulips, beetroot tulips PCB Creation

For filling:

518g

T55 Patisserie Flour Moulin Paul Dupuis

20g

Fresh Yeast

74g

Caster Sugar Tate & Lyle

Anglesey sea salt Halen Môn

212g

UHT Milk Maitres Laitiers

Confit duck leg Soulard

111g

Free-range Pasteurised Egg Ovoteam

20g

Hoi sin sauce

Vanilla pearls Eurovanille

Red pepper

Orange Zest Capfruit

Spring onion

60g

Butter Flechard

Smoked duck breast Soulard

500g

Cinnamon Sugar Sosa

For decoration: AD

Edible flowers

Golden sesame seeds Terre Exotique

Red pepper

Dried kumquat slices

Cress

PREPARATION Remove skin from duck leg and chop into small pieces. Add finely diced spring onions and red pepper. Add hoi sin sauce and mix together. Thinly slice duck breast and place into spinach tulip tart cases. Top with the confit duck mix. Decorate with edible flowers, cress, kumquat slices and red pepper cut into julienne.

5 DEGRÉS OUEST LOBSTER BUNS 10

Mini brioches coloured assortment Savoureuse

For filling:

Put all the ingredients into a mixer fitted with a dough hook and mix on speed 1 for 3 minutes then mix on medium speed for 10 minutes until the dough comes away from the side of the bowl. Add the cold butter and orange zest then continue to mix until completely incorporated into the dough. The finished dough should be at a temperature no higher than 23°C. Allow to prove in a bowl covered with cling film for 1 hour. Knock the dough back and shape into 30g balls then prove for 2-3 hours. Fry the doughnuts in neutral oil at 170°C until deep golden-brown colour. Drain, pat away any excess oil and toss in cinnamon sugar to coat.

KUGELHOPF 1000g

La Gruau Délice flour Moulin Dupuis

20g

Salt

120g

Caster sugar Tate & Lyle

300g

Fermented dough

50g

Yeast

350g

Eggs Ovoteam

250g

Whole milk Maitres Laitiers

Raw blue lobster tail 5 Degrés Ouest

Lemon, zested

Small avocado

500g

Butter Flechard

30g

Mayonnaise

200g

Rum Distillerie du Perigord

Lemon

400g

Gourmet candied fruits Corsiglia

Espelette chili pepper Terre Exotique

100g

Dried cranberries Classic Fine Foods

Fleur de sel Terre Exotique

Pinch of chopped chives

Macerate the gourmet candied fruit and dried cranberries in the rum for 24 hours. In a mixing bowl, work all the ingredients except the butter, eggs and candied fruits. Add the eggs, mixing first on on speed 1 then speed 2 until the dough comes away from the bowl. Gradually add the butter until fully incorporated and finally the candied fruit. Set aside in the fridge. Weigh out 350g portions and bake for 35 minutes at 160°C in a convection oven. Soak the Kugelhopf in a warm syrup prepared from 2l of water and 1kg sugar.

For decoration: 1

Asparagus

Red cherry tomato

Primeur caviar Sturia

Cress

PREPARATION Mix the mayonnaise with the chili pepper, fleur de sel, chives and a squeeze of lemon juice. Cook the lobster tail. Cut the lobster and avocado into small pieces and mix everything together. Have the brioche buns and place lobster mix inside. Decorate bun tops with thinly sliced asparagus and cherry tomato wedges. Add cress and caviar.

BREAKFAST BUN’N’ROLL 4

Bun’n’roll Bridor

Slices black pudding Otterburn Mangalitza

Bacon rashers Maurer Tempé

Duck eggs

220g

Sugar Tate & Lyle

40g

Salted butter Fléchard

110g

Almond powder Classic Fine Foods

Slices tomato

80g

La Patissiere flour T55 Moulin Paul Dupuis

2 tbsp

Vegetable oil

90g

Cocoa powder Valrhona

260g

Grapeseed oil

360g

Pasteurised egg whites Ovoteam

120g

Sugar Tate & Lyle

Bake the Bun’n’rolls. For an optimal result, the Bun’n’roll must be defrosted (45 minutes to 1 hour at room temperature) and then baked in its paper mould for 15 to 16 minutes, at 165-170°C. Cut the Bun’n’rolls in half and spread with butter. Cook the bacon and black pudding under a hot grill to your liking. Put the oil in a frying pan, carefully crack in the duck eggs and cook for 2-3 mins or until fried to your liking. Serve the Bun’n’roll topped with a fried duck egg, the bacon, black pudding and a slice of tomato. Serve with the sauce of your choice.

Sift the ground almonds, flour and cocoa powder together. In a mixer, place the egg, sugar and sifted dry ingredients and whisk up. Prepare a meringue with the egg whites and sugar. Fold the meringue into the base mixture in 3 batches. Finally add the grapeseed oil. Spread on a tray and bake at 180°C for 6-8 minutes.

ASHANTI CREAM BELLOTA HAM TARTINE 4

Slices Pain Pochon Bridor

90g

Bellota ham 100% Iberico, sliced Juan Pedro Domecq

100g

Goat cheese

4/5

Figs (fresh if possible or dried)

50g

Pomegranate seeds

50g

Lamb’s lettuce & rocket leaves Virgin argan oil Huilerie Beaujolaise Fleur de sel Terre Exotique Black Sarawak Pepper Terre Exotique

Slice the pochon into 2cm strips, top with the salad, pieces of goat cheese, the figs and the ham. Sprinkle with pomegranate seeds. Finish with the argan oil, salt and pepper.

SALMON & CAVIAR TARTINE 4

Slices Pain Pochon Bridor

Slices smoked salmon Loch Fyne

4 tsp

Vintage caviar Sturia

4 tsp

Cream cheese

Lemon

2 tbs

Olive oil Kalios

Rocket leaves, small bunches Black Sarawak Pepper Terre Exotique

Mix the cream cheese with the juice from the lemon, season to taste and add the olive oil. Toast the slices of bread and spread with cream cheese. Top with the rocket, the smoked salmon, a little salt and pepper, then top each tartine with a spoonful of caviar.

VALRHONA ASHANTI CHOCOLATE ORANGE YULE LOG

by Sarju Ranavaya Mould: U large mould Valrhona

140g

UHT cream Maitres Laitiers

72g

Pasteurised egg whites Ovoteam

36g

Caster sugar Tate & Lyle

1.4g

X58 pectin Louis Francois

174g

Ashanti 67% dark chocolate Valrhona

Mix the pectin X58 with the sugar and set aside. Heat the milk and cream to 40°C then add the pectin mixture. Bring to the boil then take off the heat and temper with the egg white, return to the heat and cook to 82°C. Make an emulsion with the custard and the chocolate, allow to crystalize for 24 hours.

CHOCOLATE CRUNCH 140g

Crunchy almond hazelnut 50% praline Valrhona

23g

Jivara 40% milk chocolate Valrhona

23g

Ashanti 67% dark chocolate Valrhona

150g

Eclats d’or Valrhona

Melt the chocolates and praline together and gently mix with the Eclat D’or.

120g

Fresh orange zest

180g

Caster Sugar Tate & Lyle

300g

Fresh orange juice

Blanche the orange zests 6 to 8 times in boiling water, changing the water each time. Place the sugar, blanched zests and juice in a pan and reduce over low heat to a final weight of 400g then blend in a Thermomix® until smooth and refrigerate until ready to use.

ASHANTI MOUSSE 225g

Full fat milk Maitres Laitiers

70g

Pasteurised egg yolks Ovoteam

45g

Caster sugar Tate & Lyle

240g

Ashanti 67% Dark Chocolate Valrhona

340g

UHT Cream

Whisk together the sugar and egg yolks and set aside. In a saucepan bring the milk to a boil, take off the heat, pour half over the egg mixture and mix thoroughly. Pour everything back into the pan and cook over medium heat to 82-84°C. Melt the chocolate, make an emulsion with the crème anglaise and chocolate. Whip the cream and fold into the chocolate ganache. Set in desired moulds.

DARK CHOCOLATE SPRAY GLAZE

pg 21

CHOCOLATE BISCUIT

Full fat milk Maitres Laitiers

ORANGE CONFIT

Fleur de sel Terre Exotique

240g

260g

Pasteurised eggs, whole Ovoteam

160g

Water (1)

30g

Caster sugar Tate & Lyle

NH pectin nappage Louis Francois

80g

Glucose DE40 Louis Francois

800g

Absolute crystal neutral glaze Valrhona

80g

Cocoa powder Valrhona

25g

Fish gelatine 200 Bloom Louis Francois

160g

Water (2)

relax and chill overnight. The next morning take out the brioche and roll out into a 38 x 52cm x 4mm rectangle. Reserve in the fridge on a tray until needed.

CREME PATISSIERE

Hydrate the gelatine with the water (2) and mix together the sugar and pectin then set both aside. Heat the water (1) and glucose to 40°C, add the pectin mixture then the neutral glaze. Next add the cocoa powder and bring back to the boil. Remove from the heat and add the gelatine. Mix thoroughly and allow to set for 12 hours in the fridge. To use the glaze, reheat to 80°C and transfer to a spray gun.

ASSEMBLY Spread 450g of the chocolate crunchy onto the sponge while its still warm (around 40°C) and set aside. Once the crunchy is set spread a very thin layer of the orange confit and cut into 6.5cm x 55cm bands then stack all 4 bands together and gently press to stick them together. Place into the freezer. Take the precrystallised Ashanti cremeux and using a 10mm plain nozzle pipe a few long tubes along the band like spaghetti and place into the freezer. Once frozen solid prepare the mousse and fill two-thirds of the Valrhona Buche Mould then place the layered sponge insert inside, level off the base and keep in the freezer.

FINISHING To remove the cake from the Mould run hot water onto the plastic part for a few seconds and the buche should release (do not run under hot water for too long as it can melt the mousse). Once the buche is out of the Mould cut into three parts and place in the freezer to chill the surface to -18, heat the chocolate glaze to 80C and spray the buches. Once glazed place onto cake cards and using a brush dust a very fine layer of gold shimmer and then place PCB decorations on the ends. For the chocolate decor, temper dark chocolate and spread between two transfer sheets and leave to crystallise. Remove the decor from the transfer sheets and place onto the buche.

260g

Full fat milk Maitres Laitiers

83g

Pasteurised egg yolks Ovoteam

40g

Caster sugar Tate & Lyle

10g

Corn flour

13g

La Paul Dupuis T55 flour Moulin Paul Dupuis

26g

Cointreau

300g

Candied tricolour cubes Corsiglia

Vanilla pearls Eurovanille

Bring the milk and the scraped vanilla pods to the boil in a medium sized pan. Place the yolks and sugar into a bowl and whisk. Add the flour and whisk followed by the corn flour. Once the milk has come to the boil pour over the yolk mix and whisk well. Return the milk and egg mix to the pan and whisk over medium heat for 3 minutes until the flour has cooked fully. Strain the creme patissiere through a sieve onto a tray. Contact cover with cling film and place in a fridge to chill. Once fully chilled place the Creme Patissiere in a bowl and whisk until smooth. Add the Cointreau and the diced fruit and mix.

COINTREAU SYRUP 200g

Water

200g

Caster Sugar Tate & Lyle

50g

Inverted sugar Marguerite

50g

Cointreau

20g

Vanilla extract with grains Eurovanille

Bring the water, sugar, vanilla extract and inverted sugar to the boil, add the Cointreau and chill.

ASSEMBLY

DECOR AD

Shiny colour glitter effect “gold” PCB Creation

End of Yule Log rectangle dark chocolate “Boule de Noel étoilée” PCB Creation

Transfer sheets “Chamane” PCB Creation

SWISS BRIOCHE

by Jamie Houghton Makes 3 tins

Take the rolled brioche dough out of fridge and spread the surface with the creme patissiere making sure to go right to the edges and working quickly as it will be easier to work with when it is cooler. Roll into a tight roll using the paper the brioche is on to help you and making the roll as tight as possible. Roll the baking paper (to help keep its shape) around the log and freeze. Once frozen, place on a chopping board and let it thaw for 20 minutes before slicing into 2cm wide pieces. Line the bottom of a 20 cm wide, 4cm deep non-fluted flan tin lined with baking paper. Place one slice of brioche in the middle of the tin and arrange 5 slices of brioche around the outside, placing the flattest edge towards the central piece of brioche. Let it prove until it has doubled in size and bake in a fan oven at 160°C for 15 -20 minutes until nicely golden brown. Once cooked take out of the oven and brush generously with the Cointreau syrup. Leave to cool and serve.

DECOR Stars spangles gold PCB Creation

pg 23

BRIOCHE 500g

La Paul Dupuis T55 flour Moulin Paul Dupuis

Improver

60g

Caster Sugar Tate & Lyle

MONTEBIANCO ICED ENTREMET

12g

Salt

by Chris Seddon

25g

Fresh yeast

Makes 4 x 16cm dome entremets

300g

Pasteurised egg, whole Ovoteam

212g

Unsalted butter - Cold and diced 1cm cubes Fléchard

Mix all the ingredients except the butter on slow speed for 5 minutes, then add the butter and mix on medium speed for 7 minutes. Take out of the machine and spread into a rectangle approx. 2cm thick on a baking paper lined tray. Put in the fridge to

Mould: Zuccotto Mould Silikomart pg 25

ICED HAZELNUT MOUSSE 48

200g

Whipping cream Maitres Laitiers

30g

Hazelnut Piedmont PGI paste Montebianco

70g

Tenace Syrup Montebianco

Whip the cream and syrup together until at semi-whipped stage. Fold in the hazelnut paste. Pour into 7-8 cm dome moulds and freeze.

HAZELNUT SPONGE 35g

Hazelnut Piedmont PGI paste Montebianco

60g

Unsalted butter Fléchard

30g

Caster sugar (1) Tate & Lyle

82g

Pasteurised egg yolks Ovoteam

Corn flour

13g

La Patissiere flour T55 Moulin Paul Dupuis

120g

Pasteurised egg whites Ovoteam

95g

Caster Sugar (2) Tate & Lyle

30g

Whole hazelnuts, crushed Classic Fine Foods

Beat together the hazelnut paste and butter.

140g

Fish gelatine mass, 200 bloom, 5 parts water 1 part gelatine Louis Francois

300g

Cocoa powder Valrhona

Heat the sugar, glucose and water to 103°C. Pour this over the condensed milk, gelatine and chocolate and mix using a hand blender. Keep in the fridge and use the following day at 30-35°C after blending again.

SABLE 264g

Unsalted butter Fléchard

96g

Icing sugar Tate & Lyle

Salt

240g

La Patissiere T55 flour Moulin Paul Dupuis

Soften the butter, add the icing sugar and mix. Add the salt and then the sifted flour. Leave to rest in the refrigerator. Roll out to a thickness of 2mm. Cut to a diameter of 16cm and bake at 166°C for around 8 minutes. Place the finished dome on a sable disc and serve.

Mix together the yolks and sugar (1).

DECOR

Sift the flours.

Whip the egg whites and sugar (2).

Snow flakes BB embossed PCB Creation

Mix together the butter and yolk mixes then careful fold in the meringue and the flours. Pipe with a 5mm nozzle over a 60 x 40 cm tray then sprinkle crushed hazelnuts on top. Bake at 175°C for about 9 mins.

MANDARIN RIPPLE ICE CREAM 250g

Full fat milk Maitres Laitiers

125g

Whipping cream Maitres Laitiers

50g

Caster sugar Tate & Lyle

Dextrose Louis Francois

70g

New age mix Montebianco

125g

Mandarin Ciaculli Montebianco

Mix all dry ingredients together. Bring the liquids almost to the boil then remove from the heat and whisk in the dry ingredients.

CAFÉ GOURMAND

by Denis Dramé MCA

pg 27

GINGERBREAD PEOPLE 350g

La Patissiere flour Moulin Paul Dupuis

Chill and for best results rest in the fridge for 6-12 hrs before use.

Bicarbonate of soda Louis Francois

Churn in an ice cream machine and ripple through with the mandarin ciaculli immediately on extraction. Place into 12cm dome moulds pushing a dome of the Iced hazelnut mousse dome inside, top with a 12cm diameter circle of the Hazelnut sponge and freeze.

Gingerbread mix Terre Exotique

125g

Unsalted butter Fléchard

175g

Light soft brown sugar Tate & Lyle

50g

Free-range pasteurised whole egg Ovoteam

60g

Golden syrup Tate & Lyle

HAZELNUT ICE CREAM 483g

Full fat milk Maitres Laitiers

67g

Caster sugar Tate & Lyle

19g

Dextrose Louis Francois

105g

New age mix Montebianco

75g

Hazelnut Piedmont PGI paste Montebianco

0.3g

Salt

Mix all dry ingredients together. Bring the liquids almost to the boil then remove from the heat and whisk in the dry ingredients.

Gingerbread Man - Baby Cutter Silikomart Cut the butter into small pieces and place in a mixer. Add all the dry ingredients and bring to a breadcrumb texture. Add the egg and golden syrup. Once a paste has formed roll out between two pieces of paper to a thickness of 3mm. Leave to rest in the fridge for 4 hours, cut out gingerbread people and bake on a Silikomart Airmat in a convection oven at 160°C for 12-15 minutes. Leave to cool then decorate as desired.

MULLED WINE CHOCOLATE

Chill and for best results rest in the fridge for 6-12 hrs before use.

250g

Celaya hot chocolate Valrhona

Churn in an ice cream machine. Place into 16cm dome moulds pushing a dome of the mandarin ripple inside and freeze.

Mulled wine mix Terre Exotique

Clementines/satsumas, sliced

Sprig of rosemary

125g

Sweet red wine

CHOCOLATE GLAZE 300g

Caster Sugar Tate & Lyle

300g

Glucose DE40 Louis Francois

150g

Water

200g

Condensed milk

Warm the Celaya chocolate drink, add the spices, the clementines and rosemary, allow to infuse for 10 mins. Add the red wine and warm through gently. Serve warm rather than hot.

Cherrymome and Opalys whipped ganache filled cones

PISTACHIO & CHERRY CAKE 70g

Almond powder Classic Fine Foods

220g

Icing sugar Tate & Lyle

70g

T55 La Patissiere flour Moulin Paul Dupuis

125g

Caster Sugar Tate & Lyle

180g

Pasteurised egg whites Ovoteam

NH Pectin Louis Francois

60g

Pistachio paste Eurovanille

240g

Cherrymome frozen purée Capfruit

180g

Clarified butter Valrhona

100g

Diced cherries

Guinettes Cherries in alcohol Distillerie du Perigord

Mix the sugar and pectin together.

Sieve the flour, ground almond and icing sugar together, gradually incorporate the egg whites to make a smooth paste. Add the warm (40°C) clarified butter. Fill the flexipan round moulds 2/3 of the way up, place 5 drained Guinettes cherries on top, making sure there is no excess liquid on them. Cook in a fanassisted oven at 180°C for 15 mins.

CHERRYMOME COMPOTE

Heat the purée and cherries to about 40°C, add the sugar and pectin and bring to the boil. Reserve in the fridge.

CHOCOLATE GANACHE 125g

Whipping cream 35% (1) Maitres Laitiers

12g

Inverted sugar Marguerite

Chestnut Choux

12g

Glucose DE40 Louis Francois

110g

Opalys 33% white chocolate Valrhona

CHOUX PASTRY

182g

Whipping cream 35% (2) Maitres Laitiers Chocolate & Nut Sprinkles Mini Cones Masdeu

125g

Full fat milk Maitres Laitiers

125g

Water

125g

Unsalted butter Fléchard

Salt

Add the cream (2) and process with a hand blender until smooth.

Caster sugar Tate & Lyle

Refrigerate overnight to set.

165g

La Paul Dupuis T55 Flour, sieved Moulin Paul Dupuis

325g

Pasteurised egg, whole Ovoteam

Whip the ganache then transfer to a piping bag fitted with a star nozzle.

Bring the cream, sugar and glucose to the boil Pour this over the chocolate and beat until smooth.

Bring the water, milk, butter, salt and sugar to the boil. Remove from the heat, add all the flour and beat vigorously with a wooden spoon. The pastry must be completely smooth before putting it back on the stove. Cook for approx. 2-3 mins or until the mixture starts to break up – around 2 mins. Place the dough into the bowl of a food mixer and gradually incorporate the beaten egg. Pipe onto non-stick trays as required. Cook in the oven at 170°C, with vent open for about 40 mins.

Half-fill each cone with the cherrymome compote and pipe the whipped ganache on top.

DECOR AD

Opalys Crunchy Pearls Valrhona

Shiny gold effect PCB

CHESTNUT MOUSSELINE

CHOCOLATE & EARL GREY TARTLETS

250g

Crème patissiere

60g

Full fat milk Maitres Laitiers

125g

Chestnut Cream Corsiglia

10g

Earl grey tea leaves

125g

Chestnut Puree Corsiglia

120g

Bahibe lactee 46% Valrhona

125g

Whipping cream Maitres Laitiers

30g

Nyangbo dark chocolate 68% Valrhona

20g

Dark rum Distillerie du Perigord

30g

Unsalted butter Fléchard

Staboline 815 inverted sugar Marguerite

Beat the cream patissière until smooth, then beat in the chestnut purée and cream.

Chocolate mini round tart shells Continental Patisserie

Add the rum then fold in the whipped cream.

DECOR AD

Gold leaves PCB Creation

Chocolate disc Nyangbo 68% Valrhona

Chestnut supreme Corsiglia

Candied chestnut décor Corsiglia

Acorn “Scintillants” PCB Creation Heat the milk then infuse with the tea for 1 min. Strain then make up to 60g with whipping cream. Pour this over the chocolates and prepare a ganache. Once this has cooled to 32°C add the butter and the inverted sugar. Use a confectioner’s funnel to fill the bases. Leave to set then coat with chocolate glaze and decorate.

Baked Apple Macaroons MACAROON BASE

SWEET CANAPÉS

by Denis Dramé MCA

pg 29

375g

Pasteurised egg whites Ovoteam

100g

Caster sugar Tate & Lyle

405g

Almond powder Classic Fine Foods

735g

Icing sugar Tate & Lyle

Sieve the ground almonds and the icing sugar. Place the egg whites in the bowl of a mixer and start to whip on low speed to soft peaks. Add the caster sugar and continue whisking until the egg whites are almost breaking. Fold in the icing sugar and ground almonds making sure you do not break down the egg

whites too quickly and that you mix everything from the bottom and sides of the bowl. When the mix becomes smooth and glossy and has reached a light ribbon stage, this is now ready to pipe. Pipe using a 1cm diameter nozzle, pipe 1.5cm bulbs evenly spaced onto a silpat sheet. Place in a pre-heated oven at 150°C, vent open, on a single tray (only 3 trays at a time) for 4 min, turn and cook for 4 min more. Leave to cool down completely on the rack before turning them upside down on paper. Pipe a small dash of ganache (2g each) in the middle of half of the macaroons and place the other half on top. Press slightly and reserve in the freezer.

BAKED APPLE & CINNAMON CREAM 200g

Apple baked with caramel and cinnamon purée (1) Capfruit

70g

Pasteurised egg yolks Ovoteam

115g

Pasteurised whole eggs Ovoteam

87g

Caster sugar Tate & Lyle

12g

Gelatine Louis Francois

145g

Unsalted butter Fléchard

40g

Apple baked with caramel and cinnamon purée (2) Capfruit

Bring the apple purée (1) to the boil; blanch the egg yolks with the sugar and mix. Pour on the hot purée return to the pan and cook to 82°C/180°F. Add the gelatine, previously soaked in cold water, then add the apple purée (2). Let it return to room temperature. Add the butter and emulsify. Allow to set in the fridge overnight before piping onto the macaroons.

Classic Fine Foods is proud to support Sarju Ranavaya - Chocolate candidate; Chris Seddon - Ice Candidate; Denis Dramé MCA - Coach; Jamie Houghton - Sugar Candidate & Team Captain

Thank you to For their contribution of plates and tableware that was used in the recipe pictures from our Christmas Collection 2018.

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