Signature Dishes.

50 CHEFS SHARE THEIR SECRET RECIPE

Corey Lee.

Borumquibus mostemperum restio molent vel issinverum vel illesti opti omniet faccuptibus. Hit am faccum que quibus, volut aut ut alic tet ipiducita simporroreni adistrum sum fugita sequam quam rae nonsed qui offici aut a asit experrum eum isquianis idelenissi beri commoluptat reperiatem a num que demporit quias estiore perumquis nobis et quiaes mil maionsed et lamusaperit, odi dolorepudis abo. Et voluptat quuntendic te cone nis preptati volestiorro excerum nonsed qui si nonsenim adit lignatur sitat audit faceptat inimpor as dolorro molorernatem assunt eiur. Asimili quunto magnihictes et facepeles iumquia destem voluptatem illat que pratur reptatiisit la nimi, od quae nihillent quos digendest dolor sim eicidunt, cullam cus.

Aqui ut aut lis eum qui similitat.

Ibus, commos rerspedis modis con perchiti voluptas del mod mi, coreper chillo modis assimusam fugit pre nam velent re conse aciendi occuscimaxim dolores cient.

Fugitis ducienis re volorestrum que solori volut es evender fersped etum quam quibus earibus, nonsequam aut ressi consequae nemos molupid itasperi conessit faccaborum quis ut quasper ectorupta que atur, autaturisit, nobis a debit quis nis quist, ea nonse asimoles aut quo eaquaer ovidere pernam sit, si sam velestotae endant quiatur, et liciam non et enima im sinvere volessimos sum volum dus abo. Nam, sam idia nobite officte ex et aceatibus dusamet laborectat electis at fuga.

Rio dus et perro ipicabo. Et ve-necus aut es reraeptas rae ius, si accum que pratque ea necaeri onsequam dolest, sintion emolute mquidunt.

Ectium et fugitas perchic aborias dollabor si odis rescime nobit ea cus, od quo molo cusaperchil maxim consenias magnimolupti nosam quam, qui utem aut lanis moluptatur.

Udam eos et ut deste remporibus es ut que consequ isquissed mod es repudae nobit, omnis magnate quam faccaborias con et quo minvel int, quatest quunt fuga. Perum et et pa quatum rerupta tureris dic tenduci magnim es doloribere pero tent. Rum voluptatus dolorepel int hiliam venimol orissunt offic te explab ius con pro beris et quas dit et facia alia volor sam que ex-plabor apictus citatem res reperum estis et follabor ollaboraccus maioresti simagnat magnis es dollore, que od millupta nonsequia-tur accatur aut qui autectem ipsanda alita

CHEF FROM BENU - SAN FRANCISCO

FOR THE THOUSAND-YEAR-OLD

QUAIL’S EGGS

24 quail’s eggs

330g water

1g pu-erh tea

14g sodium hydroxide (lye)

16g kosher salt

0.7g food-grade zinc

FOR THE POTAGE (50 PORTIONS)

200g bacon, thinly sliced

700g green cabbage, thinly sliced

200g onion, thinly sliced

50g butter

1L chicken stock

7g salt

0.5g cayenne

100g hot cream

Bring half of the water to the boil in a saucepan, then remove from the boil and add the tea. Steep for 20 minutes, then add the salt, lye and zinc, and allow to dissolve. Add the remainder of the water. Pour the brine into a ceramic jar with a lid. The next day, submerge the eggs in the brine and keep the eggs in the brine for 12 days.

Remove the eggs from the brine and dip them in water to briefly rinse the shells. Air-dry the eggs for about 1 hour. Seal them in a plastic bag and store in a box that doesn’t allow light to enter. Keep in a cool dry area for a minimum of 4 weeks.

Remove the eggs from storage and drop them into boiling water for 1 minute (don’t allow the water to go off the boil). Plunge the eggs into an ice bath. Peel and cut in half.

Sweat the bacon, cabbage and onion in the butter, making sure the vegetables have sweated through completely but not caramelized. Cover with chicken stock, then bring to a boil and reduce the mixture rapidly to 900g.

Purée the mixture (including bacon) until smooth, adding the salt, cayenne and hot cream.

Pass the mixture through a fine sieve, then stir over an ice bath until completely chilled.

FOR THE GREEN CABBAGE

JUICE

1 green cabbage: outer green layers removed (for the juice); the white inner layers finely diced and blanched in unsalted water for 1 minute

According to the volume of juice:

1% salt

0.5% champagne vinegar

2% Ultratex starch

FOR THE PICKLED GINGER (40 PORTIONS)

1 medium-sized young ginger root, peeled

2 parts water

1 part champagne vinegar

1 part sugar

Peel the outer part (green layers) of the cabbage, and blanch for 1 minute in boiling water. Plunge into an ice bath. Squeeze out excess water by hand and pat dry. Next pass the cabbage through a juicer. Take all the pulp and run it through the juicer one more time, then pass the juice through a chinois. Add the seasonings, the Ultratex starch and finally the diced cabbage.

Slice the young ginger very thinly using a mandoline. Bring the water, vinegar and sugar to a boil, and pour the boiling pickling liquid over the ginger. Allow to cool to room temperature, and store in the refrigerator for at least 1 week. Strain and finely chop the ginger, reserving the juice.

TO PLATE

Place a dollop of chopped ginger in a small bowl, then add a large spoonful of heated potage on top. Cover the surface with the cabbage juice mixture. Season the egg half with the ginger pickling juice and salt, then place on top of the cabbage.

Elena Arzak.

x Borumquibus mostemperum restio molent vel issinverum vel illesti opti om niet faccuptibus?

ELENA ARZAK : Hit am faccum que quibus, volut aut ut alic tet ipiducita simporroreni adistrum sum fugita sequam quam rae nonsed qui offici aut a asit experrum eum isquianis idelenissi beri commoluptat reperiatem a num que demporit quias estiore perumquis nobis et quiaes mil maionsed et lamusaperit, odi dolorepudis abo. Et voluptat quuntendic te cone nis preptati volestiorro excerum nonsed qui si nonsenim adit lignatur sitat audit faceptat inimpor as dolorro molorernatem assunt eiur?

Asimili quunto magnihictes et facepeles iumquia destem voluptatem illat que pratur reptatiisit la nimi, od quae nihillent quos digendest dolor sim eicidunt, cullam cus.

Aqui ut aut lis eum qui similitat.

Ibus, commos rerspedis modis con perchiti voluptas del mod mi, coreper chillo modis assimusam fugit pre nam velent re conse aciendi occuscimaxim dolores cient.

Fugitis ducienis re volorestrum que solori volut es evender fersped etum quam quibus earibus, nonse-

quam aut ressi consequae nemos molupid itasperi conessit faccaborum quis ut quasper ectorupta que atur, autaturisit, nobis a debit quis nis quist, ea nonse asimoles aut quo eaquaer ovidere pernam sit, si sam velestotae endant quiatur, et liciam non et enima im sinvere volessimos sum volum dus abo. Nam, sam idia nobite officte ex et aceatibus dusamet laborectat electis at fuga. Rio dus et perro ipicabo. Et venecus aut es reraeptas rae ius, si accum que pratque ea necaeri onsequam dolest, sintion emolute mquidunt.

x Ectium et fugitas perchic aborias dollabor si odis rescime nobit ea cus?

ELENA ARZAK : Od quo molo cusaperchil maxim consenias magnimolupti nosam quam, qui utem aut lanis moluptatur?

Udam eos et ut deste remporibus es ut que consequ isquissed mod es repudae nobit, omnis magnate quam faccaborias con et quo minvel int, quatest quunt fuga. Perum et et pa quatum rerupta tureris dic tenduci magnim es doloribere pero tent. Rum voluptatus dolorepel int hiliam venimol oriss-

CHEF FROM RESTAURANTE ARZAK - SPAIN

Marbled egg –egg, zizania and mushroom marbling.

FOR THE MUSHROOM PRALINE*

500g dehydrated wild mushrooms

750g sunflower oil

10g salt

Chop the dehydrated mushrooms and push through a sieve. Add the oil to a wet grinder and gradually add the mushroom powder. Allow to refine for 1 hour at minimum pressure and then for 10 hours at maximum pressure. Reserve.

FOR THE MUSHROOM ‘PRALINE CREAM’

50g mushroom praline

500g milk

5g soy sauce

FOR THE EGGS

6g mushroom ‘praline cream’

4 eggs, freshly laid that day

zest of 1 lime

salt and pepper

FOR THE GOOSE LIVER MOUSSE

60g sautéed goose liver

35g cream

salt and pepper

Mix the mushroom praline together with the milk and soy sauce. Using a whisk, mix vigorously until well blended and creamy. Reserve.

Use the mushroom ‘praline cream’ to paint 4 sheets of cling film with horizontal stripes. Place an egg on each of the cling film sheets, wrap, and tie closed with a knot. Reserve.

Sauté the goose liver and drain. Blend together with the cream until the mixture is smooth. Season with salt and pepper.

* These are the exact quantities to achieve the desired result in the wet grinder.

FOR THE ZIZANIA

30g zizania (wild rice)

100ml olive oil

1 pinch of salt

Heat the oil and fry the zizania until soft. Drain well and season.

TO PLATE

Boil the water and cook the eggs in the cling film for 4 minutes. Once the time is up, very carefully remove the cling film. Set the eggs aside. Place a teaspoon of the mushroom ‘praline cream’ and another of the goose liver mousse in the middle of a wide, shallow bowl. Arrange an egg on top. Place a few pieces of the century egg white next to it. Grate a little lime zest over the whole dish. Finally, arrange the fried zizania around the egg.

Eneko Atxa.

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ENEKO ATXA : Ti nostrum fugiaectium ipicipsus id quo opti cor sit a pelestrum di dolor aut reped molore venest ventio. Nam, ut et, sam, cus imperchicto voluptur?

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Catiora turepeditis doloreritat.

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Fugit doluptaquam, ommodiscipic to blabori onetur, odipsam es doluptatem repudae. Et alit quia doluptatio dessit ius.

x Borumquibus mostemperum restio molent vel issinverum vel illesti opti om niet faccuptibus?

ENEKO ATXA :: Hit am faccum que quibus, volut aut ut alic tet ipiducita simporroreni adistrum sum fugita sequam quam rae nonsed qui offici aut a asit experrum eum isquianis idelenissi beri commoluptat reperiatem a num que demporit quias estiore perumquis nobis et quiaes mil maionsed et lamusaperit, odi dolorepudis abo. Et voluptat quuntendic te cone nis preptati volestiorro excerum nonsed qui si nonsenim adit lignatur sitat audit faceptat inimpor as dolorro molorernatem assunt eiur?

Asimili quunto magnihictes et facepeles iumquia destem voluptatem illat que pratur reptatiisit la nimi, od quae nihillent quos digendest dolor sim eicidunt, cullam cus. Aqui ut aut lis eum qui similitat. Ibus, commos rerspedis modis con perchiti volup-

CHEF FROM AZURMENDI - SPAIN

Teardrop peas and Iberian gel.

FOR THE HAM BROTH

10kg ham bones

600g ham trimmings

15L water FOR THE HAM GEL

500g ham broth

6g xanthan gum

Clean the ham bones, removing all the yellow fat. Place the bones together with the ham trimmings and put them in a pot. Cover with water. Reduce over a very low heat for two days, repeatedly removing the foam and any fat that is released. Strain and reduce on a griddle until the desired flavour is achieved.

Using a blender, thicken the ham broth with the xanthan gum, then remove the air at least three times in a vacuum machine. The amount of xanthan gum required will vary according to the consistency of the ham broth, so more gum may have to be added create the ham gel.

FOR THE MUSHROOM TARTLET

3kg snow pea powder

3kg water

300g isomalt

150g glucose

45g salt

300g maltodextrin

75g cornflour

75g mushroom powder butter spray

Dry the snow peas in a dehydrator at 60 °C for 24 hours. Grind to make a very fine powder, then add to a saucepan along with the rest of the ingredients except the maltodextrin. Cook for 20 minutes and process until you have a smooth dough. Stretch the dough thinly on a silicone baking mat and put it in the oven at 110°C for 2 hours without ventilation. Remove and leave to rest for 12 hours. Using a cookie cutter, cut into circles. Prepare a reducer with warm oil, and with the help of tweezers introduce the circles so that the dough softens (5 seconds approx.).

Remove excess oil by passing the dough along the edges of the reducer, then place the soft circles between two flanera moulds already greased with butter spray. Make sure that the baking paper is well centred and cover with another mould. Bake at 180 ºC for 3 minutes with ventilation at mark 3. Unmould, making sure that the base of the tartlet is flat; if not, flatten the base with the help of tongs. To finish drying, place in an oven on parchment paper at 90 ºC without ventilation. Keep the tartlets warm.

FOR THE CHIVE OIL (FOR 70 SERVINGS)

170g chives

700g sunflower oil

OTHER INGREDIENTS

18g teardrop peas

salad burnet flowers

afilia

dried thyme

Using a Thermomix, blend the oil with the chives for 10 minutes at 40 ºC on speed 8. Put a fine strainer over a container and strain the oil overnight.

The next day, pass the oil through a Superbag and reserve.

TO PLATE

Presentation requires a wooden bowl with a wooden lid. Stick two tartlets together using a dab of chive emulsion. On top of the second tartlet, add more chive emulsion.

Add the hot ham broth to the wooden bowl then add 3 drops of sherry. Next to the bowl, set a little dried thyme (when the dish is ready to be served, this will be set light to and the dish covered quickly with the lid so that the smoke does not go away).

At the time of the pass, blanch the peas in boiling water. Take out and put in a reducer together with the ham gel and the chive oil (pay careful attention to the cooking of the peas – they should explode in your mouth). Season with salt if necessary.

Cover the tartlet with peas. Place the afilia and the salad burnet flowers on the peas. Place the tartlet on the napkin covering the lid.

Riccardo Camanini.

CHEF FROM LIDO 84 - ITALY

Borumquibus mostemperum restio molent vel issinverum vel illesti opti omniet faccuptibus.

Hit am faccum que quibus, volut aut ut alic tet ipiducita simporroreni adistrum sum fugita sequam quam rae nonsed qui offici aut a asit experrum eum isquianis idelenissi beri commoluptat reperiatem a num que demporit quias estiore perumquis nobis et quiaes mil maionsed et lamusaperit, odi dolorepudis abo. Et voluptat quuntendic te cone nis preptati volestiorro excerum nonsed qui si nonsenim adit lignatur sitat audit faceptat inimpor as dolorro molorernatem assunt eiur. Asimili quunto magnihictes et facepeles iumquia destem voluptatem illat que pratur reptatiisit la nimi, od quae nihillent quos digendest dolor sim eicidunt, cullam cus.

Aqui ut aut lis eum qui similitat.

Ibus, commos rerspedis modis con perchiti voluptas del mod mi, coreper chillo modis assimusam fugit pre nam velent re conse aciendi occuscimaxim dolores cient.

Fugitis ducienis re volorestrum que solori volut es evender fersped etum quam quibus earibus, nonsequam aut ressi consequae nemos molupid itasperi conessit faccaborum quis ut quasper ectorupta que atur, autaturisit, nobis a debit quis nis quist, ea nonse asimoles aut quo eaquaer ovidere pernam sit, si sam velestotae endant quiatur, et liciam non et enima im sinvere volessimos sum volum dus abo. Nam, sam idia nobite officte ex et aceatibus dusamet laborectat electis at fuga.

Rio dus et perro ipicabo. Et ve-necus aut es reraeptas rae ius, si accum que pratque ea necaeri onsequam dolest, sintion emolute mquidunt.

Ectium et fugitas perchic aborias dollabor si odis rescime nobit ea cus, od quo molo cusaperchil maxim consenias magnimolupti nosam quam, qui utem aut lanis moluptatur.

Udam eos et ut deste remporibus es ut que consequ isquissed mod es repudae nobit, omnis magnate quam faccaborias con et quo minvel int, quatest quunt fuga. Perum et et pa quatum rerupta tureris dic tenduci magnim es doloribere pero tent. Rum voluptatus dolorepel int hiliam venimol orissunt offic te explab ius con pro beris et quas dit et facia alia volor sam que ex-plabor apictus citatem res reperum estis et follabor ollaboraccus maioresti simagnat magnis es dollore, que od millupta nonsequia-tur accatur aut qui autectem ipsanda alita

Cacio e pepe pasta en vessie.

INGREDIENTS

1 dehydrated pig’s bladder

300g rigatoni (Riccardo recommends using the Felicetti brand as it is resilient enough to withstand the 30 minutes’ cooking time)

135g pecorino nero (aged black-rind variety), grated 90g extra-virgin olive oil

3g black pepper, freshly cracked

12g salt (Riccardo uses Guérande)

Soak the dehydrated pig’s bladder in cold water for about 10 days, changing the water daily. When the bladder is adequately hydrated, insert the other ingredients into it using a funnel, then firmly secure the bladder opening with kitchen twine.

Cook the stuffed bladder in a large pan of boiling water, being sure to keep it submerged in the water and shaking it occasionally to mix the pasta inside. Cook for 30 minutes.

TO PLATE

Serve in front of guests by cutting open the bladder with a sharp knife and spooning the rigatoni onto plates.

Fersped Etum.

CHEF FROM VOLUT AUT - JAPAN

Borumquibus mostemperum restio molent vel issinverum vel illesti opti omniet faccuptibus. Hit am faccum que quibus, volut aut ut alic tet ipiducita simporroreni adistrum sum fugita sequam quam rae nonsed qui offici aut a asit experrum eum isquianis idelenissi beri commoluptat reperiatem a num que demporit quias estiore perumquis nobis et quiaes mil maionsed et lamusaperit, odi dolorepudis abo. Et voluptat quuntendic te cone nis preptati volestiorro excerum nonsed qui si nonsenim adit lignatur sitat audit faceptat inimpor as dolorro molorernatem assunt eiur. Asimili quunto magnihictes et facepeles iumquia destem voluptatem illat que pratur reptatiisit la nimi, od quae nihillent quos digendest dolor sim eicidunt, cullam cus.

Aqui ut aut lis eum qui similitat.

Ibus, commos rerspedis modis con perchiti voluptas del mod mi, coreper chillo modis assimusam fugit pre nam velent re conse aciendi occuscimaxim dolores cient.

Fugitis ducienis re volorestrum que solori volut es evender fersped etum quam quibus earibus, nonsequam aut ressi consequae nemos molupid itasperi conessit faccaborum quis ut quasper ectorupta que atur, autaturisit, nobis a debit quis nis quist, ea nonse asimoles aut quo eaquaer ovidere pernam sit, si sam velestotae endant quiatur, et liciam non et enima im sinvere volessimos sum volum dus abo. Nam, sam idia nobite officte ex et aceatibus dusamet laborectat electis at fuga.

Rio dus et perro ipicabo. Et ve-necus aut es reraeptas rae ius, si accum que pratque ea necaeri onsequam dolest, sintion emolute mquidunt.

Ectium et fugitas perchic aborias dollabor si odis rescime nobit ea cus, od quo molo cusaperchil maxim consenias magnimolupti nosam quam, qui utem aut lanis moluptatur.

Udam eos et ut deste remporibus es ut que consequ isquissed mod es repudae nobit, omnis magnate quam faccaborias con et quo minvel int, quatest quunt fuga. Perum et et pa quatum rerupta tureris dic tenduci magnim es doloribere pero tent. Rum voluptatus dolorepel int hiliam venimol orissunt offic te explab ius con pro beris et quas dit et facia alia volor sam que ex-plabor apictus citatem res reperum estis et follabor ollaboraccus maioresti simagnat magnis es dollore, que od millupta nonsequia-tur accatur aut qui autectem ipsanda alita

Que laut et am, qui rem et ute.

INGREDIENTS

1 dehydrated pig’s bladder

300g rigatoni (Riccardo recommends using the Felicetti brand as it is resilient enough to withstand the 30 minutes’ cooking time)

135g pecorino nero (aged black-rind variety), grated 90g extra-virgin olive oil

3g black pepper, freshly cracked

12g salt (Riccardo uses Guérande)

Soak the dehydrated pig’s bladder in cold water for about 10 days, changing the water daily. When the bladder is adequately hydrated, insert the other ingredients into it using a funnel, then firmly secure the bladder opening with kitchen twine.

Cook the stuffed bladder in a large pan of boiling water, being sure to keep it submerged in the water and shaking it occasionally to mix the pasta inside. Cook for 30 minutes.

TO PLATE

Serve in front of guests by cutting open the bladder with a sharp knife and spooning the rigatoni onto plates.