Film length: 218 sec.

Film length: 108 sec.

Appel and Celeriac Soup

4 apples · 250 ml cream · 150 g celeriac
50 g onions · 30 g butter
1 l beef stock · cornflour · salt and pepper to taste

Remove the top of the apple and scoop out the flesh of the remaining part. Clean, peel and dice the celeriac. Lightly fry the chopped onions, diced celeriac and the apple flesh in butter and add the beef stock. Add the cream, bring to the boil and season your soup with salt and pepper to taste. Blend and strain the soup, thicken with cornflour, pour into the hollowed apple, decorate with freshly chopped herbs and serve.

Fig Mustard

6 ripe figs · 2 tbsp white balsamic vinegar
2 tbsp agave syrup · 1 tbsp apple vinegar
1 tbsp mustard powder · 100 g cane sugar

Peel and blend the figs together with 4 tablespoons of water. Add the sugar to the balsamic and apple vinegar and bring to the boil, add the blended figs and simmer for 10 minutes. Mix the mustard powder with 3 tablespoons of water and the agave syrup, stir into the hot vinegar and fig mass and heat for a further 5 minutes. A wonderful accompaniment to cheese, fresh bread and other fine foods.

SERVING TIP: Surprise your guests by decorating the serving dish with slivers of pizza, finger food or petits fours.

Classic boiled Lobster

1 fresh lobster · 4 shallots · 2 carrots
1 clove of garlic · 500 ml dry white wine
salt and pepper to taste

Peel and finely dice the carrots, shallots and garlic. Rinse and carefully scrub the lobster under running water. Add the diced vegetables and the white wine to approximately 2 litres of water, season with a little salt & pepper and bring to the boil. Place the lobster in the boiling liquid, remove the pan from the hotplate and let the lobster steep for around 10 minutes. Remove the lobster and let it drain before serving with a side salad or fresh
 baguette.