• 300ml of water
  • 200g of white wine
  • 150g of brandy
  • 3.2l water

Oils & Vinegars

  • 210g of Chardonnay vinegar
  • 15g of grapeseed oil
  • 110g of sunflower oil
  • 144g of grapeseed oil
  • 12g of Chardonnay vinegar
  • 22g of Chardonnay vinegar

Store Cupboard

  • 100g of caster sugar
  • 90g of tinned chopped tomatoes, ideally Antonella Polpa Extrafine
  • 29g of egg yolks
  • 12g of Dijon mustard
  • 5.6g of sugar
  • 60g of pickled lemon, finely chopped (from recipe above)
  • rock salt, ideally sel gris

Fruit & Vegetables

  • 300g of lemon, ideally from Amalfi, thinly sliced and pips removed
  • 100g of shallots, brunoised to 3mm
  • 500g of carrots, thinly sliced
  • 325g of onion, thinly sliced
  • 150g of button mushrooms, thinly sliced
  • 90g of leek, thinly sliced
  • 50g of celery, thinly sliced
  • 4g of garlic, thinly sliced
  • 2g of lemon juice
  • 5 cucumbers
  • 120g of celery, brunoised
  • 60g of shallots, confit (from recipe above)
  • 60g of monk's beard


  • 50g of unsalted butter
  • 150g of unsalted butter, diced into 2cm cubes
  • 100g of whipping cream
  • 170g of egg, blitzed with a hand blender

Fish & Shellfish

  • 150g of crab shell
  • 2kg cock crab, claws removed
  • 300g of white crab meat, picked

Speciality Ingredients

  • 40g of bergamot juice
  • 1.6g of gellan gum type F
  • 12 oyster leaves

Salad & Fresh Herbs

  • 5g of coriander, chopped
  • 5g of chervil, chopped
  • 30g of coriander, finely chopped
  • 15g of chervil, finely chopped
  • 5g of tarragon, finely chopped
  • 36g of samphire
  • coriander cress
  • sorrel leaves, ideally red sorrel

Spices & Dried Herbs

  • 2g of fine salt
  • 2g of fine salt
  • 1.4g of fine salt


  • 1 loaf of brioche, cut into 12 portions measuring 8x3x3cm