Michelin Star Kitchen - Oyster cream croquette

Chef introduction:

Johan Leclerre is a one-Michelin-starred French chef who was nominated as a Meilleur Ouvrier de France (M.O.F) in 2007. He has worked with renowned chefs including Pierre Gagnaire, Alain Ducasse and Pierre and Michel Troisgros. As well as a successful chef, he is also a consultant chef to several hotels and restaurants in France and elsewhere. Chef Johan is also part of the world’s largest chefs' association, Disciples Escoffier International, which has more than 25,000 members and operates in 30 countries.

Suggested wine pairing:

AEGERTER SAINT-ROMAIN BLANC16

Method:

1. Pan fry the minced meat with soften butter
2. Mix the butter, chopped parsley, almond powder and mustard with minced meat (sitting on ice)
3. Dice the oysters into small pieces and add into the mixture
4. Refrigerate the mixture for 10 minutes
5. Mould the mixture into balls
6. Mix the soy sauce, fresh lemon juice and salt with squid ink
7. Coat the balls into flour, Squid ink and breadcrumbs
8. Fry the balls at 170° C for 2 minutes
9. Cook the remaining oyster with butter
10. Cook the green onion with oyster juice

Michelin Star Kitchen - Clams alle Vongole

Suggested wine pairing:

LOUIS MICHEL CHABLIS 1C TONNERRE 15

Method:

1. Sauté red onion with olive oil
2. Add white wine & clams, and cook for 1-2 mins
3. Remove the clams. Add butter, olive oil & saffron
4. Boil the fettuccine for 6-7 mins, rinse it & set aside
5. Brown the Japanese breadcrumbs until golden
6. Gently dice the clams. Slice garlic, add olive oil & salt
7. Shape the dough around the insides of the clam shells
8. Add fettuccine & minced coriander to clam juice
9. Add olive oil to clams
10. Place fettuccine & clams on the shell. Sprinkle breadcrumbs & coriander over as decoration