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Apéro Box for two persons

BY ANDREAS CAMINADA - Experience langoustine tartare hidden in a filigree cornet, golden eggs filled with truffles and leeks, airbread with lentil cream, and liver mousse adorned with almonds. Even small bites can bring great pleasure.

How to prepare

SERVE COLD

STEPS

LANGOUSTINE CORNET

  • Take a glass and pour raw seeds or grains inside (use whatever you have available in your household, like lentils or sesame seeds). This to stabilize the langoustine cornets.
  • Cut the ending of the piping bag with the langoustine tartare and fill the langoustine cornets.
  • Stick the langoustine cornets in the small glass in the seeds or grains.
  • FILLED EGGS

  • Take a glass and pour raw seeds or grains inside (use whatever you have available in your household, like lentils or sesame seeds). This is to stabilize the eggs.
  • Place the filled eggs into the glass with seeds or grains.
  • Stick the potato chip into the eggshell openings to garnish.
  • DUCK LIVER ALMONDS

  • Place the duck liver almonds in a small bowl and enjoy immediately.
  • AIRBREAD FILLED WITH LENTIL CREAM

  • Use the piping bag with green lentil cream to fill the openings of the airbread.
  • Squeeze a dot of tarragon cream on the plate and place the airbread on top (with the openings of the airbread facing downwards).
  • Garnish with one dot of tarragon cream on top of the airbread.
  • CAULIFLOWER TARTLETS

  • Place the tartlets on your plate and squeeze the cauliflower cream on top.
  • Stick the cauliflower slices into the cauliflower cream (3 slices per piece).
  • Garnish with cauliflower couscous on top.
  • COMPONENTS:

    LANGOUSTINE CORNETS

    Langoustine cornets, langoustine tartare.

    FILLED EGGS

    Potato chips, filled eggs (fillings: leeks, truffle leek mousse, truffle cream, leek cream, truffle sauce, and grated truffle).

    AIRBREAD FILLED WITH LENTIL CREAM

    Airbread, green lentil cream, tarragon cream.

    CAULIFLOWER TARTLETS

    Tartlets, cauliflower cream, cauliflower slices, cauliflower couscous.

    NECESSARY EQUIPMENT:

    Kitchen tweezers, spoon, 2x small glass, 2x raw seeds or grains.

    PLATE SUGGESTION:

    Small bowl, small flat plate, big serving plate.

    Allergens

    Air bread: milk, crustaceans , nuts (hazelnuts), nuts (walnuts), nuts (pecan nuts), nuts (pistachio nuts), nuts (cashews), nuts (macadamia), nuts (Brazil nuts), sulphites. Brick cornet lango: milk, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten), soybean. Cauliflower tartlets: milk, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten), soybean, celery. Stuffed egg leek truffle: milk, sulphites, egg, mustard, celery, wheat (gluten), celery. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

    More info

    Foie gras origin: FR.

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