Bovine (on a burnt field of grass)


  • 1 kg entrecote
  • Salt
  • Black pepper
  • Clarified butter
Seal the beef air-tightly and cook at 58 °C for 6 hours. Slice the beef, season and brown in a very hot frying pan in butter. Let the beef rest for 5 minutes.

Ramson sauce:

  • 300 g ramsons
  • 200 g concentrated chicken stock
  • Salt
  • Cold-pressed rape seed oil
  • Apple vinegar
Blanch the ramsons in boiling water (for 15 seconds) and cool in icy water. Press the water out of the ramsons and put it in a blender along with the chicken stock. Purée for 5 minutes, press through a towel and season. Combine with rape seed oil before serving.

Jerusalem artichoke purée:

Jerusalem artichokes, butter, salt.
Peel and cut the Jerusalem artichokes into pieces. Seal air-tightly and cook until soft. Purée with butter.

Ash orzotto:

  • Barley groats
  • Butter
  • Jerusalem artichoke purée
  • Smoked bacon
  • Onion
  • Hard cheese
  • Ash from grass
  • Grass
Cook the groats in salted water for 15 minutes. Drain and cool. Smoke the groats with grass. Fry the onions with butter and bacon until they start becoming brown. Add the groats and fry for a little while; add the ash. Add small amounts of boiling stock until the groats are done. Add the cheese and Jerusalem artichoke purée. Heat, season and let rest for a while before serving.

Butter cream:

  • 9 egg yolks
  • Juice of 1 lemon
  • Salt
  • Sugar 0.5 kg
  • butter
  • 1 tbsp water
Put the egg yolks, lemon juice, salt and sugar in a thermomixer. Heat the butter to a boil. Set the thermomixer to speed 4.5 and the temperature of 50 °C and start adding hot butter in a fine stream. Do not pour the skimmed milk into the mixture. First remove the racket from the appliance and mix at speed 10. Now add the skimmed milk and water. Mix at full speed for 30 seconds.

Pork rind crisps:

  • Pork rind
  • Oil
Clean the pork rind of all fat and boil for approximately 2 hours until the rind is sufficiently soft. Remove as much fat as possible and cut the rind into pieces. Dry for 12 hours at 67 °C. Deep-fry the rind at 210 °C.

Singed ramsons:

  • Ramsons Oil
  • salt
Clean the ramsons and roots from soil. Heat a drop of oil on a frying pan and singe the ramsons. Season to taste.

Jerusalem artichoke tubers:

  • Jerusalem artichokes,
  • brown butter
Cut small tubers from Jerusalem artichokes, seal air-tightly with brown butter and cook at 85 °C until soft.

Jerusalem artichoke crisps:

  • Jerusalem artichoke
  • Cornflour
  • Salt
Cut the Jerusalem artichokes into 1 mm slices and place them in cold water. Pat dry and powder with cornflour. Deep-fry in 160 °C oil. Drain and season.