Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Atlantic Halibut with Salmon Tartare

By Chef Thomas Henkelmann

  1. Bring the water, champagne vinegar and butter to a boil. Add the sliced onions and simmer on low heat for
    approximately 1 hour. Once the liquid is almost syrupy add the honey. Salt and pepper to taste. Remove
    from the heat and refrigerate

Assembly of the Napolean

  1. Place the first layer of the cut halibut filet on a small piece of parchment paper brushed with olive oil. Touch it with ½ lemon, salt and pepper
  2. Evenly spread out the onion compote and top with the second layer of Halibut filet. Now evenly spread the marinated salmon tartare on top of the second filet. Place a third Halibut filet on top. Refrigerate
  • 4 servings


2 ½ lbs. halibut filet cut into rectangles 3×5 inches and 1/5th an inch thick (30 slices)
1 lb. salmon filet cut into small cubes and marinated with:
• 1 ½ oz. shallots finely diced
• 1 ½ oz. small non-parielle capers
• ½ oz. extra virgin olive oil
• ½ oz. basil leaves, julienned
• Salt, freshly ground white pepper and freshly ground coriander


Creamed spinach
Sauce Mousseline
Yellow Heirloom Tomato Fondue
Basil flowers
  1. Combine all ingredients and bring to a boil. Simmer at low heat for 20 minutes. Strain and store in the refrigerator
  2. Mix the egg yolks with the reduction and wisk over a hot water bath until it reaches a Sabayon-like consistency. Add
    the warm clarified butter and the whipped cream. Strain and season to taste. Keep in a warm place.


1 cup Champagne vinegar
1 cup dry white wine
1 cup water
2 oz. shallots peeled and sliced
1/3 oz. black peppercorns
1 oz. fresh tarragon

For the sauce:

10 egg yolks
3 oz. of the reduction
2 oz. clarified butter
1 ½ oz. whipped heavy cream
Salt, pepper and cayenne to taste
  1. Warm the butter, add the shallots and anchovies. Sweat without giving color
  2. Add the heavy cream and reduce to half
  3. Add the spinach and season to taste


1 pound of fresh cleaned spinach finely chopped Blanched
1 pound of fresh cleaned spinach finely chopped Blanched
4 oz. heavy cream
2 oz. sweet cream butter
4 pieces of salted anchovy filet very finely diced
Salt and pepper to taste
  1. Blanch the tomatoes in boiling water for 10 seconds. Cool down in ice water.Peal of the skin, half of the tomatoes and remove the seeds, cheep the seeds plus the tomato water, Strain and put aside. Cut the tomato a half in small slices
  2. Sweat the onions in the olive oil until tender (no color). Add the diced yellow Heirloom tomatoes and the strained
    tomato water. Add the bouquet garni and simmer on low heat for approximately 1 ½ Hours until excess liquid is
    evaporated. Season with salt and pepper


1 ¾ pound of organic yellow Heirloom tomato
2 oz. of finely diced shallots Sweet Onions
2 oz. of finely diced shallots Sweet Onions
Bouquet garni tied in cheese cloth:
20 white pepper corns
1 oz. of Basil leaves
20 Coriander seeds
2 Gloves of garlic peeled and sliced