Masterpiece of

tres doux

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

Crab Lasagna

By Chef Galvin Brothers

  1. Open & clean scallops. Chill in freezer with the rot coupe bwl for 15 mins. Blitz to a smooth puree, add half the cream slowly, and then add a pinch of salt. Salt and pepper to taste. Add the remainder of the cream & blend until smooth. Season to taste with salt & a little cayenne pepper.


250 g fresh scallop flesh
3oo ml double cream
Salt and cayenne pepper
  1. Bend all ingredients except for the olive oil together in a food processor until it resembles breadcrumbs, add the oil then knead on a bench for 2 or 3 mins. dough should appear very smooth & silky. Wrap tightly in cling film or sous-vide & refrigerate for at least 3 hrs. Roll very thin sheets on a pasta machine & blanch in boiling water with salt & a little olive oil in. Refresh in iced water then cut out circles of pasta 6 cm in diameter.


550 g strong pasta flour
4 whole free range eggs
6 free range egg yolks
2 tablespoons of extra virgin olive oil
Pinch of salt
  1. Wash & roughly chop all of the vegetables. In a large stock pot bring the water the boil with all the other ingredients. Cook for 15 min. Add the crabs, bring back to the boil, reduce the heat to a simmer & cook for 11 mins. Allow the crab to cool in the bouillon. When cool pick the white meat from the crabs, for this recipe we do not use the brown meat but this can be used elsewhere.


2 sticks of celery
4 large onions
3 large carrots
2 star anise
10 black peppercorns
50 g of tarragon
50 g of thyme
275 ml dry white wine
150 ml white wine vinegar
100 g of salt
1 Liter of water
  1. Roughly chop the onion then cook in the butter until tender but being careful not to color. doughm should appear very smooth & silky. Add the girolle. Sweat for a further 5 mins. Add the boiling chicken stock. Boil for 2-3 mins. Remove from heat. Add the cold milk then blitz. Pass through a fine sieve. Season with salt & a small squeeze of lemon juice.


500 g butter
1 large onion
1.5 liters of chicken stock
800 ml milk
1 kg of girolle mushrooms