subban

Serves 4

  • Preparation time: 1 hour
  • Cooking time: 20 min for the lamb cooked over a bain-marie

Utensils

  • 4 small bottles
  • 4 straws, 1 cheesecloth
  • 1 brush, cling film

Ingredients

  • 1 saddle of spring lamb (ask your butcher to trim it)
  • 2 green banana leaves
  • 200 g baby spinach
  • 5 g green tea
  • 20 g ground Vanilla powders
  • 6 Vanilla pods
  • 100 g bread slices without the crust
  • 100 g bread slices without the crust
  • 20 g ground hazelnuts
  • 1 tbsp milk
  • 40 g butter
  • 1 egg
  • 35 g caster sugar
  • 1 tbsp balsamic vinegar
  • 1 tbsp honeydew melon juice
  • Freshly ground salt and pepper

Preparation Method

  • Make the Vanilla oil
  • Heat the oil in a small pan. Remove from heat, toss in 1 Vanilla pod cut in two lengthways and infuse until the oil is cold. Lift out the Vanilla pod and transfer the oil to a bottle, Refrigerate
  • Cook the saddle of lamb
  • Cut the Saddle into four equal pieces. Season With salt pepper and ground Vanilla. Roll each piece into a fat sausage shape and wrap in cling film. Cook with the cling film over a bain-marie for 20 min they should be pink in the centre).Set aside and keep warm
  • Make the bread surprise
  • Separate the yolk from the white (reserving the White) cut out four 5cm bread squares. In a bowl, mix the milk with the ground Hazelnuts and egg yolk. Dip the bread Squares into the mixture. Brown the sliceson both sides in hot butter. Sprinkle with a few drops of honey dew melon juice. Reserve on kitchen paper
  • Assemble the fragrant spinach Vanilla skewers
  • Slide the washed and dried baby spinach leaves on four Vanilla pods. Season with the Vanilla oil and balsamic vinegar
  • Make Vanilla-infused green tea
  • Heat 50 cl of water. Drop in the green tea leaves, the sugar and the last Vanilla pod cut in two lengthways. Allow to infuse for 15 min. Strain the tea through the cheesecloth three times to remove all impurities. Transfer the green tea to the 4 little bottles. Refrigerate. Wrap each piece of rolled lamb in half a banana leaf. Brush with egg white to seal the edges. Fry them on each side for 3 min. Check for seasoning
  • Just before serving
  • Place a lamb roll wrapped in a banana leaf on each plate. Add a spinach skewer and a bread surprise. Serve with the bottles of Vanilla green tea
subban

Serves 4

  • Preparation time: 10 min
  • Cooking time: 3 min for the oyster mushrooms; 30 seconds for the salmon

Ingredients

  • 4 Tsar Nikolaj smoked salmon fillets (ask your fishmonger to cut 12 slices 2 cm thick)
  • 6 oyster mushrooms
  • 3 tbsp acacia honey
  • 2 Vanilla pods
  • 7 tbsp cider vinegar
  • A pinch of Espelette pepper
  • A pinch of Guerande fleur de sel
  • A pinch of black Sarawak pepper
  • 2 tbsp olive oil
  • 1 bunch of chives freshly ground salt and pepper

Preparation Method

  • Delicately rinse the oyster mushrooms. Cut them in half length-ways. Fry them in 1 1/2 tbsp olive oil for 3 min stirring all the time. Add salt and pepper to taste. Set aside somewhere warm
  • Make the honey sauce
  • Split the Vanilla pods down the middle and spoon out the seeds. Pour the honey and the cider vinegar into a small pan. Add the Vanilla seeds and a pinch of fleur de sel. Bring to the boil, and then remove from heat. Allow to infuse 8 min
  • Finely crush the Sarawak pepper
  • In a frying pan, sear the salmon slices for 15 sec on each side with the rest of the olive oil. Season with the crushed pepper
  • Just before serving
  • On each plate, alternate the mushrooms with slices of salmon, coat with the honey sauce, sprinkle with Espelette pepper and chopped chives and garnish with a Vanilla pod
subban

Serves 4

  • Preparation time: 15 min (the day before for the Vanilla oil and the vinaigrette)
  • Cooking time: 5 minfor the mango, 2 min for the foie gras

Ingredients

  • 240 g duck foie gras, deveined
  • 1 very ripe mango (40 g)
  • 40 g coconut>
  • 20 g soft brown sugar
  • A pinch of fleur de sel
  • A pinch of freshly ground pepper

Vanilla oil

  • 20 cl Bormano olive oil or other high-quality virgin olive oil
  • 4 Vanilla pods
  • 1 tsp cane sugar>

Exotic vinaigrette

  • 1 passion fruit
  • 1 mango (40 g)
  • 1 untreated lime>
  • 1 small Espelette pepper
  • 20 g roasted giraumon seeds (turks turbansquash)
  • A few coriander leaves
  • pinch of fleur de sel

Preparation Method

  • The Day Before
  • Cut the foie gras into slices Refrigerate
  • On The Day
  • Make the Vanilla oil
  • Slit the Vanilla pods in two lengthways. Put them in a jar with the cane sugar and the olive oil
  • Make the exotic vinaigrette
  • Cut open the passion fruit and spoon out the seeds. Peel and finely dice one mango. Peel the zest of one lime. Shred the coriander. Combine all the ingredients. Season with Espelette pepper. Add the roasted giraumon seeds and the Vanilla oil. Season with salt and set the mixture aside
  • On The Day
  • Peel the second mango and cut into 4 thick discs. Dip them in the soft brown sugar. In a frying pan, caramelise the discs on both sides. Set aside somewhere warm
  • Just before serving
  • Using a vegetable peeler, peel off large coconut shavings. Season the foie gras with Fleur de scl and pepper. In a frying pan, sear the slices for I min on each side. Pat dry with kitchen paper. Place a caratnelised mango disc and a slice of seared foie gras on each plate. Season with the exotic vinaigrette and garnish with coconut shavings and small Vanilla sticks
subban

Serves 4

  • Preparation time: 30 min
  • Cooking time: 20 min for the racks of lamb

Utensils

  • 1 baking sheet
  • 1 chinois strainer

Ingredients

  • 2 racks of free-range lamb, 6 chops each
  • 8 baby turnips with their greens
  • 8 baby carrots with their greens
  • 8 fennel greens
  • 4 Vanilla pods
  • 30 cl lamb juices
  • 2 tbsp Vanilla syrup
  • 1 clove of garlic
  • 4 nasturtium flowers
  • 80 g butter
  • Freshly ground salt and pepper

Preparation Method

  • Preheat oven to 180 °C (th. 6)
  • Butter the individual souffle dishes. Sprinkle with caster sugar, removing the excess
  • Season the racks of lamb with salt and pepper. Place them in a buttered roasting dish. Roast for 20 min
  • Wash the vegetables and cut the greens down to 1 cm. Blanch them one by one in boiling salted water for 1 min: they should stay crisp. Freshen them up quickly under cold running water and drain. In a frying pan with 40 g butter, brown them slightly on both sides. Set aside
  • Make the Vanilla sauce
  • Slit the Vanilla pods down the middle and scoop out the seeds. Reduce the lamb juices. Add the Vanilla seeds and the peeled clove of garlic. Cover and leave to infuse for 10 min. Strain the sauce through a chinois
  • Check the seasoning (lamb juices are always a bit salty). Remove from heat and whisk in the rest of the butter cut into knobs
  • Just before serving
  • Cut the racks into individual chops. Arrange them on the plates escorted by the golden-brown vegetables. Drizzle with the garlic and Vanilla sauce. Garnish with the nasturtium flowers
  • Tip
  • At the last minute, you can deglaze the lamb juices with a little foamy butter sauce. Strips of crisp, grilled ventreche (pork belly) or bacon will add a pleasant, decorative touch
Note: 1 cl = 10 ml

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