Starting from 1st Jun, registration for all classes is online only. super e-gold members’ birthday offer and superlife culture club stamp collection card can be redeemed by contacting our customer service hotline at 2736 3866.

Johan Leclerre

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.

 


 

Michelin Star Kitchen - Oyster cream croquette

Chef introduction:

 

Ingredients  Ingredients E-shop link:

6 Oysters

Soften butter - 4 tablespoons

Flour - 3 tablespoons

Breadcrumbs - 8 tablespoon

Sunflower oil - 1 glass

Minced meat - 4 tablespoons

Mustard - 1 tablespoon

Almond powder- 1 teaspoon

Parsley - 1 bunch

Soy sauce - 1 tablespoon

Lemon – 1 pc

Green onions – few

Squid Ink - few

    Oysters

    Australian Chilled Organic Beef

    MAILLE Wholegrain Mustard with White Wine

    TOMIZAWA Pure Almond Powder

     

    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

                 

                 Ingredients Ingredients E-shop link:

                Clams – 6 pcs

                Fettuccini – 100g

                Garlic – 2 clove

                Red Onion - 2 clove

                Coriander – 1 bunch

                White wine – 1 glass

                Japanese breadcrumbs – 3 soup spoons

                Butter - 3 soup spoons

                Olive oil - 3 soup spoons

                Saffron pistils - few

                Salt - few

                 

                ALFIERI Fettuccine with Egg (500g)


                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
                Left Continue shopping
                Your Order

                You have no items in your cart