CHRISTIAN BAU

BAU.STEINE
CREATIONS AND RECIPES: CHRISTIAN BAU
CONCEPT AND TEXT: DR. CHRISTOPH WIRTZ
PHOTOGRAPHY: LUKAS KIRCHGASSER

v;·c:t9r�
FINE
DINING
BY CHRISTIAN BAU

MATTHAES VERLAG GMBH

A dfv media group company
#will #teamspirit #respect #humility #skill #craft #loveofnature #serviceconcept
#taste #pursuitofquality #attentiontodetail #creativity
 >>DO THINGS
WITH PASSION OR
NOT AT ALL!<<

CHRISTIAN BAU
CONTENT

9 INTRODUCTION 16 MENUS & REPORTS 344 BASIC RECIPES 354 PARTNERS

10 SCHLOSS BERG 340 VICTOR'S RESIDENZ­ 351 TEAM 356 THE CREATIVE ONES
14 BAU.STEINE HOTEL 353 THANKS 356 IMPRINT

Menu I Menu II Menu 111

19 >JAPANESE ROCK AND 65 BROWN CRAB 111 RED GAMBERONI
VEGETABLE GARDEN< XO CREME I SAKE GRANITA I CAVIAR I APPLE I LARDO SNOW

RAW ANO PICKLED VEGETABLES I JASMINE RICE

ICED CORIANDER I PONZU

115 BLUEFIN TUNA

71 AIJ [JAPANESE JACK
CUCUMBER I COMBAVA I BLACK
23 CHAR [IKEJIMEI MACKEREL] RICE VINEGAR
HERBS I KOHLRABI I HORSE RADISH APPLE I CAVIAR I CREME CRU

121 LANGOUSTINE
29 GREEN ASPARAGUS 74 TORO TUNA KOSHIHIKARI I DAIKON I DASHI BE-

>MONSIEUR ROBERT HEARTS OF PALM I TRUFFLES I URRE BLANC

BLANC< DASHI

RED SUMAC I YUZU I MISO

125 JOHN DORY
79 DOVER SOLE CARROT I PAK CHOI I SAVOURY

SPICY GAZPACHO I FRESHWATER MISO SOUP

32 HALIBU T PEARLS I EXOTIC MOUSSELINE
PEAS I MORELS I CHICKEN I
VIN JAUNE 130 VEAL•
85 KUROBU TA PORK SWEETCORN I SPINACH I TRUFFLE

[BACK AND TROTTER]

39 CHAWANMUSHI
YAMS I EDAMAME I JAPANESE
SNAILS I MUSHROOMS I GARLIC
CHIVES
SANSHO PEPPER 137 VENISON
AUBERGINE I ONION I
SAUERBRATEN SAUCE
89 PIGEON
43 BEEF FROM JAPAN
BLACK PUDDING I JERUSALEM
JERUSALEM ARTICHOKE I WAKAME I
TRUFFLE
ARTICHOKE I RED AROMAS 143 VERBENA
PEACH I RASPBERRY I MERINGUE

95 BLACK FOREST
49 >SPRING AWAKENING<
CHERRIES
RHUBARB I BERRIES I BUTTERMILK 147 DARK CHOCOLATE
HOMMAGE TO BACK HOME
OLIVE Oil I CALAMANSI I
FLEUR OE SEL

55 >SOUVENIR FROM ASIA<

10 0 >RING OF DESIRE<
PANDAN I NASHI PEAR I GINGER
PISTACHIO I RASPBERRY I LIME

REPORT REPORT REPORT

59 BADEN 105PARIS 151 TOKYO

Menu IV
157 >DELUXE< SUSHI
KING CRAB I GILLARDEAU
OYSTERS I BIJOU DE LA MER
161 BLUE LOBSTER
GREEN ZEBRA I BUFFALO
MOZZARELLA I DASHI MELON
164 ARTICHOKES
WALNUT I TRUFFLES I POMELO
170 TURBOT
RAZOR CLAMS I SPINACH I
KATSUOBUSHI
175 HOT & SOUR SOUP
>DELUXE<
SEAFOOD I FOIE GRAS I TRUFFLES
181 LAMB
AUBERGINE I PEPPERS I M'HAMSA I
BLACK GARLIC
187 WILD STRAWBERRIES
PLUM WINE I GREEN SHISO
SORBET I CRISPS
191 COCONUT YUZU ICE
CREAM
VITAMIN-RICH FRUITS IN TEXTURE
REPORT
191 TIIE KITCHEN
Menu V
203 SALMON FROM LOCH
DUART [THE BELLY)
OYSTER I KUMQUAT I CUCUMBER
209 GOOSE LIVER FROM
LANDES
ARABICA COFFEE I PIEDMONT
HAZELNUT I SOUR CHERRY
213 SCALLOPS
PUMPKIN I CHICKEN I WHITE
TRUFFLE
217 SEA BASS [IKEJIMEI
BBQ-EEL I AUBERGINE I KOJYU
VINAIGRETTE
223 VENDEE GUINEA FOWL
RAZOR CLAMS I SMALL
ARTICHOKES I PRESERVED LEMON
228 FLAT IRON STEAK
CORN STRUCTURES I BLACK
GARLIC I ONION
233 CITRUS FRUITS
GREEK YOGHURT I
CANDIED OLIVES I SPONGE
237 BANANA SPLIT
[RELOADED)
BANANA I CREAM I TAHITI
VANILLA I CHOCOLATE
REPORT
243 SERVICE
Menu VI Menu VII
249 >MEMORIES OF JAPAN< 297 SCALLOPS
SEAFOOD I PONZU I RED SHISO SASHIMI I MIKAN I SEA URCHIN
ICE CREAM
254 JAPANESE YELLOWFIN
300 SALMON FROM THE
MACKEREL [SASHIMII
AD OUR
YUZUKOSHO I BUTTERMILK DASHI I
AVOCADO I CITRUS I JALAPENO
IMPERIAL CAVIAR
STOCK
258 BLUE LOBSTER
305 RED GAMBERONI
CARROTS I CALAMANSI I COMBAVA
YAMS I THAI CURRY I PAK CHOI I
OIL I CORIANDER BISQUE
BERGAMOT
265 ZANDER
311 BLACK COD
GREEN VEGETABLES I PEARL
OYSTERS I CAULIFLOWER I KOMBU
ONIONS I FOAMED DASHI
317 CREAMY KOSHIHIKARI
269 THE BEST OF VEAL
DIM SUM I HAZELNUT I ALBA WHITE
ABALONE I TRUFFLE I FOIE GRAS
TRUFFLE
321 DUCK FROM
>MONSIEUR MIERAL<
273 WILD HARE FROM THE
BLACK SALSIFY IN SAKE I
SOLOGNE BEETROOT I DIM SUM
HEART OF PALM I ASIAN BROCCOLI I
PURPLE CURRY
327 >JAPANESE SNOWBALL<
RED SHISO I CALPICO I YUZU SAKE
279 >JAPANESE MOMENT<
MATCHA TEA I LYCHEE I
GREEN SHISO
330 >SNICKERS 2018<
PEANUT I CHOCOLATE I CARAMEL I
MALOON SALT
283 >BAU.STEIN<
TONKA BEAN I PEAR I RED WINE
R E PORT REPORT
2s9 FRIENOS 337 2 0 , I•:/\ RS
I I( I OR'S l'I\ 1: DI \I \G
I!\ CIIRISTI \\ ll\U
 /

INTRODUCTION /

The title of this unique book, with its innovative recipes and impressive photos, is a play­
on-words in German: Christian Bau, voted Chef of the Year in 2018, whose name means
>build< has literally cleared some blockages in making his path. The art of cooking must
move with the times. But the somewhat stiff presentation which used to be the norm in
fine gastronomy created a blockage - going as far as to create a certain fear of entering the
>Star temples< - particularly for those guests for whom pleasure without any feeling of
compulsion is paramount. Until the Bau era began, in 1998 in >Victor's Gourmet-Restaurant
in Schloss Berg< ...
Because the development of >Victor's Fine Dining by Christian Bau< which has now been
under his tried-and-tested management for 20 years, demonstrates that a finely balanced,
natural nonchalance considerably increases enjoyment and it can nonetheless be accompa­
nied by outstanding perfection and exceptional creativity. The loyal long-standing guests
and the continually growing crowds of new fans should be the highest compliment for
him and also encourage him to continue with his love of experimentation and desire for
maximum performance.

The 3-star cook himself likes to describe his cuisine as light, contemporary and metropolitan.
I am very happy to confirm that these attributes hold true. To you, the reader of this lovingly
created book, I wish hours of interesting reading and lots of fun trying out one or another of
these culinary surprises.

My thanks go to Christian Bau for 20 years of pleasure at the highest level.

And I'm looking forward to many more BAU.STEINE!

Hartmut Ostermann
Founder und Chairman of the Supervisory Board of the Victor's Group
SCHLOSS BERG

Schloss Berg, the small Renaissance castle in

Nennig, is very close to the borders of France and
Luxembourg. It has been home to the gourmet
restaurant >Victor's Fine Dining by Christian Bau<
since 1998. Here, Christian Bau and his dedicated
team welcome their guests with great warmth.
_..
-
: 1,

10

11
12
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13
EXCERPTED DISHES
BAU • STEINE
Hit-lists are not an option where issues of culture
are touched on. Whether Monet should get more
points than Matisse, whether Wagner should be
ranked higher in the opera rankings than Verdi (and
if so, where?) - there's no sensible answer to this.
Naturally, the art of cooking it's just the same -
objectivity remains an illusion. Which, of course,
doesn't mean that there are no benchmarks to
measure from! If you follow the judgement of all
the relevant publications, in 2018, Christian Bau is
at the peak of culinary development in Germany.
>Chef of the Year<, top rated in all guides from Lon­
don to Seoul , on this his 20th anniversary as a chef
Bau can look back on a spectacular evolution. He
is among the few chefs in this country whose clear
signature is always unmistakable and who has pro­
vided innumerable colleagues with inspiration or a
template for more or less successful plagiarisms. In
October, he was presented with the German Order
of Merit by the President of Germany. »As a master
of cooking culture and as a culinary ambassador, he
makes an outstanding contribution to a positive im­
age of Germany« as it said in the official statement.
So, it's time to record the current status.
In 2018, Bau's oeuvre is characterised above all by
the greatest possible technical cooking effort, the
most precise craftsmanship and uncompromising
obsession with details. Asiatic influences - Japanese
techniques and products, the aromatic abundance
of Thailand - still play a major role. At the same time,
the classical French basis has become more obvious
again with the years. Not as a step backwards but
as a confident, conscious decision. It's clear that
the days when Christian Bau had to prove himself
to everyone are long past. »I just want to cook what
I myself like to eat« he says confidently today, »and
above all not go over the guests' heads!« Maybe this
consciousness comes from his restaurant's peri-
pheral location at the far west of Germany - within
earshot of France, Belgium and Luxembourg. It most
certainly also comes from Bau's grounded training
and his personality structure. Effects are not his
thing, nor highbrow experiments or empty artistry.
This stance must be boring for those who confuse
innovation with substance. The remainder will find
in this book a collection of masterly formulated
menus, among which there's not one dish which
doesn't taste outstanding - if precisely followed. A
somewhat unique characteristic.
However the bit about following precisely is a bit of
an issue. What comes across as so appetising and
light, harmonious and elegant is the natural; result
of great skill and often virtually absurd effort. No­
body could expect that these plates which Christian
Bau works on all day along with ten cooks can be
easily copied at home at the home stove. However
this book offers more than just aesthetic enjoyment.
Because the gratifyingly unpretentious Christian
Bau doesn't just think in terms of a sacrosanct to­
tal art work, there are exemplary excerpts from his
dishes in every chapter which illustrate highlight­
ed aspects of Bau's cuisine - products, techniques
and fundamental ideas. Above all Bau's cuisine is a
logical, disciplined cuisine. Grounded, meticulously
thought-out and tested. Because every component
of his dishes must be tasty, because nothing is al­
lowed on his plates good reason, nothing is just a
decoration, they make it possible to present funda­
mental concepts and make them comprehensible. In
these excerpted dishes basic building blocks of an
impressive oeuvre - not systematically but intended
to stimulate - are presented.
Dr. Christoph Wirtz
Freiburg in Breisgau, Summer 2018
>JAPANESE ROCK AND VEGETABLE GARDEN<
RAW AND PICKLED VEGETABLES I ICED CORIANDER I PONZU

CHAR [IKEJIME]
HERBS I KOHLRABI I HORSE RADISH

GREEN ASPARAGUS >MONSIEUR ROBERT BLANC<

RED SUMAC I YUZU I MISO

HALIBUT
PEAS I MORELS I CHICKEN I VIN JAUNE

CHAWANMUSHI
SNAILS I MUSHROOMS I GARLIC CHIVES

BEEF FROM JAPAN

JERUSALEM ARTICHOKE I WAKAME I TRUFFLE

>SPRING AWAKENING<
RHUBARB I BERRIES I BUTTERMILK

>SOUVENIR FROM ASIA<

PANDAN I NASHI PEAR I GINGER
 MENU

DI SH I

>JAPANESE ROCK
AND VEGETABLE
GARDEN-<
RAW AND PICKLED VEGETABLES
ICED CORIANDER
PONZU

Affilla cress Kimizu

Atsina cress Kojyu vinaigrette

Avocado cream Pickled vegetables

Chive oil Ponzu gel

Coriander ice pearls Radish and garden radish

Cucumber blossoms Red shiso

Cucumbers Rock chives

Daikon cress Shiso vinaigrette

Edamame Yuzu and miso ganache

Garden cress

18

19
DISH I

>JAPANESE ROCK AND VEGETABLE GARDEN<

RAW AND PICKLED VEGETABLES I ICED CORIANDER I PONZU

Yuzu and miso stones Dyed stones Kimizu

Kombu water 5g silver powder 120g egg yolk

350ml water 25ml water 50ml mirin
15g kombu 2 pinches of Xanthan gum 50ml rice vinegar
2 g bonito flakes Octopus ink Salt

Bring the water with the kombu to the Stir the silver powder into the water Mix all the ingredients into a fine
boil. Let it stand for 15 minutes and until a viscous silver dye is created cream in the Thermo mix at 85·c.
then strain. Bring to the boil again, and then bind with xanthan gum. Paint Season to taste with salt and pass
add the bonito flakes, let it stand 15 the frozen stones with silver dye, through a fine strainer.
minutes again and strain again. ensuring that they're completely cov-
ered without any gaps. Freeze again.
As soon as the dye is frozen, blacken Soy cucumbers
Stones with octopus ink. Freeze again and
(Note: The recipe will produce some store in freezer until required. In or­ 1 cucumber
40 stones) der to serve at correct temperature, 1 tbsp salt
place on plates covered with clingfilm 50ml low-salt soy sauce
40 ml kombu water (see above) 30 minutes before use. 50ml mirin
30g miso paste 25 ml rice vinegar
30g passion fruit puree
10ml yuzu juice Ponzu gel Halve the cucumbers lengthwise,
240ml cream remove centre, cut into 1.5mm slices
25g egg yolk 250ml chanponzu and place in salt. Leave for 1 hour
20g sugar 125ml water and then squeeze out the remaining
2g salt 40g sugar water. Stir the soy sauce, mirin and
2.6g Iota 4g agar-agar rice vinegar into a marinade and then
2 sheets of gelatine, softened and 4g gel Ian gum vacuum-seal with the cucumbers. Let
squeezed 2 g cassava stand for 12 hours and then drain.

Heat the kombu water, miso paste, Bring the chanponzu, water and sugar
passion fruit puree, yuzu juice, 40ml to the boil and bind with agar-agar, Vegetable rolls
cream, egg yolk, sugar and salt in the gellan gum and cassava. Leave to cool
Thermomix to 50·c. Bring the 200ml and mix in Thermomix until cool. 2 carrots
cream and Iota to the boil and pour ½ yellow radish (finished product)
the mixture into the Thermomix while ½ white radish
still running. Lastly, add the gela­ Avocado cream
tine. Then strain and pour the warm Cut the vegetables as follows: 1 mm
mixture into silicon moulds and blast 3 ripe, peeled avocados with stones thick, 10cm long, 1 cm wide. Store the
freeze. Release from moulds when removed yellow radish in its own juice.
frozen. 70g yoghurt
10g chervil
Note silicon moulds: Make your own 5g tarragon
moulds using food-grade-silicon and 10g coriander
small white stones (2.5-3 cm diame­ 10g basil
ter; 1.5-2 cm high). Juice of 1 lemon
Salt, pepper, sugar

In the Thermomix beat all the ingre­

dients into a cream, season to taste,
strain and refrigerate until required.

Vegetables for pickling
1 bunch of radishes: cleaned, de­
pending on size, cut into four, six or
eight pieces
½ lotus root: 1mm slices, cut out in
circles and quartered
½ cauliflower: florets, sliced 1mm
thick
10 white asparagus tips cleaned and
quartered
1 pack of beech mushrooms: cleaned,
leaving about 6mm stalk
100 g Chinese artichokes, cleaned and
washed
4 stalks of fermented burdock (fin-
ished product): cut into 4 mm, oblique
slices and stored in own juice
Vegetable stock for pickling
600ml water
300ml rice vinegar
100ml mirin
30g salt
30g sugar
10 juniper berries
20 white peppercorns
6 bay leaves
Bring all ingredients to the boil and
pour the boiling mixture over the
prepared vegetables (except the
yellow radish rolls and the burdock).
Let the vegetables stand for 48 hours
and then store in a cool place.
Seared white radish and garden
radish slices
200g peeled white (thick) radish
8g garden radish
Cut out (1 cm diameter) slices from
the white radish with an apple corer
and blacken completely with a culi-
nary torch. Then cut into 2mm thick
slices. Clean the garden radishes and
then also cut into 2mm slices.
Coriander ice pearls
25g basil
25g coriander
75g ginger
1 stalk lemon grass
Zest of 1 untreated lime
Untreated kaffir lime zest
1 kaffir lime leaf
5g galangal
Vegetable oil
100ml milk
50ml coconut milk
1 egg yolk
1 g Super Neut rose
1 sheet of gelatine, softened and
squeezed
Blanch the basil and coriander. Lightly
saute the lemon grass, lime zest, a
little kaffir lime zest, kaffir lime leaf
and galangal in a little oil and add mild
and coconut milk. Bring to the boil
and then let stand for 20 minutes.
Then strain and mix in Thermomix with
the blanched herbs at 80·c. Increase
the temperature to 85 ·c and add the
egg yolk, Super Neutrose and gelatine
to thicken the mixture. Then strain
and leave to cool. Using a spray bot­
tle, trickle the coriander mixture into
liquid nitrogen in order to create
the pearls. Then with a skimmer care­
fully remove the pearls, place them
on a plate and freeze until needed.
MENU
Chive oil Garnish
120g chives 1 pack each of: Atsina, affilla, red
60g broad leaf parsley shiso, daikon and garden cress and
200ml sunflower oil rock chives
3g salt
Mix all ingredients in Thermomix to
80·c. Once this temperature is
reached, continue to mix for 3 min­
TO SERVE
utes. Then strain through a cloth
strainer and cool the remaining oil in
a blast freezer. Then the oil can be Place 2 stones on a cool plate, posi­
drained off (the unusable remainder tioned at 6 and 12 o'clock. Then place
freezes to the bottom). the soy cucumbers at 3 o'clock and fill
the gaps in a circle with the prepared
vegetable rolls (carrots, radish, yellow
150 ml shiso vinaigrette radish). Then arrange the remaining
PAGE 348
vegetables decoratively in the vegeta­
ble circle and adorn with dabs of the
Kojyu vinaigrette ponzu gel, avocado cream and kimizu.
Place the different types of cress on
1 shallot the rolls and marinade the vegetable
50g white part of leek garden with shiso and kojyu vinai­
100ml Japanese leek oil grette. Lastly, trickle the chive oil onto
50ml mirin the plate and scatter the coriander
50ml mizkan vinegar ice pearls on the marinated vegetable
50ml white soy sauce garden.
1 pinch of Xanthan gum
10g tapioca pearls
10g chives, finely chopped
Lightly saute the shallots and leek
in 25 ml leek oil until colourless, then
add mirin, vinegar and white soy
sauce.
Then vacuum-seal and let stand
for 48 hours. Then strain and bind
with xanthan gum in order to create
the base. Combine base with the
remaining leek oil in a ratio of 2:1
(2 parts liquid, 1 part leek oil) to
use as a vinaigrette. Lastly, boil the
tapioca pearls until translucent and
then stir into the vinaigrette with
the chives.
20
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 MENU

DI SH II

CHAR
[IKEJIME]
HERBS
KOHLRABI
HORSERADISH

Buttermilk dashi

Char

Char caviar

Citrus gel

Dill oil

Herb salad

Horseradish

Horseradish ice cream

Kimizu

Kohlrabi

22

23
BAU.STEINE DISH II

Char is one of the few freshwater fish on

Christian Bau's menu as he normally pre­
fers the firmness and full flavour of saltwa­
ter fish. He makes an exception for char,
because of the exceptional quality of the
fish, killed using the traditional lkejime
method which allows it to retain its tex­
ture and the purity of its flavour. Handled
gently - marinated in sugar and salt for a
mere eight minutes, smoked for a minute
and then tenderly tempered - it is accom­
panied by a sauce that is considered to be
a Bau classic: clear butter milk whey, fla­
voured with kombu, shiitake mushrooms
and ginger, with a fine-beaded blend of dill
and miso oil. The nitrogen-cooled horse­
radish ice provides an elegant contrast to
the tepid char.

Char
500g salt
250 g brown sugar for sprinkling
Zest of 1 untreated lime
4 x 800 g char filleted ready for cooking (killed
using lkejime method)
3 tbsp beech chips
Mix salt, sugar and lime zest and keep in an airtight
container until required. Bone and skin the char.
Then cut along spine. Store the belly in a cool place
for further use. Set the skin aside for making chips
(see page 26). Remove any fat from the back of
the fish and cut into 12 cm long, approx 65 g pieces.
Dry marinate the back pieces for 8 minutes in
the mixture of spices. Then wash and dry off with
kitchen paper. Using beech chips, smoke for 1 min-
ute in the smoking oven on an oiled tray.
Buttermilk dashi ·
500 g buttermilk
For the whey, freeze the buttermilk and let it thaw
out on a cloth strainer.
Collect the clear strained butter milk whey. Flavour
the 200 g clear butter milk whey as follows.
Flavouring of buttermilk whey
8g kombu
6 g edamame, dried
1 g Shiitake mushrooms, dried
1.5 g ginger, dried
1 g garlic, dried
0.2 g xanthan gum
20 ml dill oil (see page 348)
10 ml miso oil (see page 348)
Heat the whey together with the flavouring to
80 ·c and let stand for 1 hour. Then strain and bind
with xanthan gum. Mix the two oils together in a
fine-beaded mixture before serving.
MENU
Horse radish pearls
250 ml cream
50 g fresh horseradish, grated
Salt, pepper, sugar
1 sheet of gelatine, softened and squeezed
Mix the cream and horseradish, bring to the boil
and season to taste with salt, pepper and sugar.
Use the Thermomix to produce a fine mixture,
strain and then dissolve the gelatine into the mix-
ture. Using a spray bottle, trickle the horseradish
mixture into liquid nitrogen in order to make
the pearls. Then with a skimmer carefully remove
the pearls, place them on a plate and freeze
until needed.
24
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25
DISH II

CHAR [IKEJIME]
HERBS I KOHLRABI I HORSE RADISH

Char Buttermilk dashi

- - -
-PAGE 25 --------PAGE 25

Char skin Flavouring of buttermilk dashi

PAGE 25

Char skin (see page 25)

1 tbsp clarified butter Herb salad
Salt, pepper
½ head of fine green frisee lettuce
Remove any impurities from the char skin and lay 1 tbsp parsley tips
flat on a lightly-buttered piece of baking paper. 1 tbsp chervil tips
Season sparingly with salt and pepper and then 1 tsp dill tips
cover with a lightly-buttered piece of baking paper. 1 tsp fine coriander leaves
Gently weighted down with another baking tray 10 tarragon tips
bake in the oven for 20 minutes at 180 'C. Whilst ½ pack daikon cress
still hot cut into form and season. Keep dry in ½ pack of red shiso cress
Hold-o-mat at 65 'C for a further 3 hours. until 4 leaves of radicchio lettuce
needed. 50 ml shiso vinaigrette (see page 348)
Salt, pepper

Mix the tips of the washed frisee lettuce with the

herbs and mix with the cress. Cut the washed
radicchio lettuce into fine slices and add to the
mixture. Marinate everything with the vinaigrette
and season to taste with salt and pepper.

Kimizu

75ml mirin
64ml mizkan vinegar
180 g egg yolk
Salt, sugar

Mix together in Thermomix to 85 •c until thick.

Pass through a fine strainer and season to taste
with salt and sugar.
 MENU
I

Citrus gel Picklestock Seared kohlrabi

15 g calamansi puree 60ml water ½ large kohlrabi

60g bergamot puree 30 ml rice vinegar Salt
45 ml yuzu juice, freshly pressed 10 ml mirin 2 tbsp shiso vinaigrette (see page 348)
180 ml water 2 g salt
30g sugar 2 g sugar Cut out 1.5 - 2 cm diameter cylinders out of the
4.2 g agar-agar 1 juniper berry kohlrabi with an apple corer. Sear the cylinders
4.2 g gel Ian gum 1 bay leaf with a culinary torch until a black crust is formed.
1.8 g cassava 2 peppercorns Cut the seared sticks into 1 mm thick slices. Lightly
salt before serving and marinate with the shiso
Bring all ingredients to the boil and allow a gel to Bring all ingredients to the boil and pour over the vinaigrette.
form. Then use the Thermomix to beat the mixture vegetables.
into a smooth gel.
Garnish
Kohlrabi sticks
Horse radish pearls 200 g char caviar
PAGE 25
1 large kohlrabi Fresh horseradish
2 tbsp shiso vinaigrette (see page 348) 1 pack marigolds
Kohlrabi leaves 1 pack cornflowers
Cut 16 sticks per person out of the kohlrabi Shiso vinaigrette (see page 348)
16 pickled kohlrabi loops (see below) (3 cm long, 1 mm edge) and marinate with shiso
128 kohlrabi sticks vinaigrette.
48 hijiki
1 pack daikon cress

TO SERVE

Pickled kohlrabi loops 10g dried hijiki

½ large kohlrabi
Cut 16 strips from the middle of the kohlrabi
(10 cm long, 1 cm wide, 1 mm thick), pour the hot
pickle-stock over them and marinate for 12 hours.
Keep the edges.
25 ml low-salt soy sauce
20ml mirin
50ml rice vinegar
10g sugar
15ml water
Boil the hijiki in water until al dente. Heat the soy
sauce, mirin, rice vinegar, sugar and water together
to 80·c and add the al dente hijiki.
Loosely wrap 8 kohlrabi sticks per leave with a
kohlrabi loop. Then insert 3 hijiki seaweed pieces
and daikon cress in order to fill out the roll.
Coat the marinated char with liquid butter and
place on a foil covered tray in Hold-o-mat at 60 ·c
for 15 minutes (core temperature 36 "Cl. Then place
in the centre of the plate. Lay a 5 mm wide strip
of the char caviar on the char and then dress with
fresh horseradish. Decorate the caviar with kimizu
and citrus gel dabs and garnish with marigold and
cornflower blossoms. Arrange the herb salad on the
middle of the char and top off with a char chip.
Next to the char lay 2 kohlrabi leaves and garnish
with the seared kohlrabi. Lightly marinate the
kohlrabi leaves with shiso vinaigrette. Lastly, pour
on the buttermilk dashi and arrange the horse­
radish pearls on the plate.

26
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 MENU
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DISH 111

GREEN ASPARAGUS
>MONSIEUR
ROBERT BLANC<
RED SUMAC
YUZU
MI SO

Green asparagus
Miso caramel
Miso hollandaise
Red sumac
Yuzu confit
Yuzu zest

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DISH Ill

GREEN ASPARAGUS >MONSIEUR ROBERT BLANC<

RED SUMAC I YUZU I MISO

Green asparagus

24 green asparagus spears supplied by >Monsieur 100 ml yuzu juice

Robert Blanc< (26 mm diameter) 100ml water
Salt, sugar 20 g sugar
Lemon juice 2.5 g agar-agar
Butter 2.5 g gel Ian gum
1.25 g cassava
Clean the asparagus, trim to 11.5 cm and turn the
bottoms to 2 cm. Season the water to taste with Bring all ingredients to the boil and pour onto a
salt, sugar, lemon juice and butter and boil the baking tray. Cool off and leave to harden. Beat the
asparagus for about 8 minutes. cooled mixture in a Thermomix until smooth and
then strain.

Miso caramel
Yuzu confit
50 g sugar
50 g light miso paste 35 g candied yuzu
12 g light soy sauce 15 g yuzu gel (see above)
12 ml passion fruit juice
Salt Chop the candied yuzu finely and add it to the yuzu
gel.
Make a bright caramel out of the sugar, then
add the miso paste, soy sauce and passion fruit
juice and stir until smooth. Then strain and Miso hollandaise
season to taste with a little salt.
80 g whole eggs
20 g egg yolk
60 g light miso paste
250 g liquid butter
Salt

Put whole eggs, egg yolk and miso paste into a tall
container. Beat the liquid butter with a hand-held
blender and season to taste with a little salt.
Put into a iSi-Siphon, load with 2 gas capsules and
store at 57 ° C.
 MENU

Shiso vinaigrette

TO SERVE
65ml white soy sauce
100ml mirin
100ml rice vinegar Marinate the cooked asparagus with the shiso
5 cloves of garlic vinaigrette over a low heat and season to taste with
10g bonito flakes salt and sugar. Arrange 3asparagus spears in parallel
15 large green shiso leaves lines on a warmed plate, spray a thin strip of miso
Xanthan gum caramel and place 2 pieces of yuzu peel on each
225ml grape seed oil one. Sprinkle an even amount of red sumac around
the asparagus. Place 2 servings of yuzu confit on
Bring all the ingredients except for the xanthan gum the plate. Garnish with violet blossoms and a dab of
and the grape seed oil to the boil, cover and let miso hollandaise.
stand for 30 minutes. Strain off the liquid, bind with
a little xanthan gum and then emulsify the grape­
seed oil with a whisk.

Garnish

50 pieces of fine candied yuzu peel

1 tbsp red sumac
Violet blossoms

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DISH IV

HALIBUT
PEAS
MORELS
CHICKEN
VIN JAUNE

Chicken

Halibut

Morels

Pea puree

Pea vinaigrette

Peas

Vin Jaune sauce

BAU.STEINE DISH IV

An ideal spring combination: petits pois,

steamed morels and a liberal serving of
vin jaune sauce - a wonderfully appetising,
fresh, vegetarian entree. And, of course,
an excellent base and accompaniment for
a snow-white piece of halibut. An excel­
lent technique to use at home, the halibut is
filleted, skinned, portioned and immersed
in a mild salt solution for twenty minutes,
then dried on a greased tray at room tem­
perature and baked at 48 °C in a convec­
tion oven for 8 minutes. The result is a juicy,
translucent fish with a perfect texture, sea­
soned merely with a miso glaze seared for
just a couple of seconds. The ideal prepa­
ration, also perfect for zander, Norwegian
and Atlantic cod.
-
MENU

Pea salad Morels Vin Jaune sauce

500 g fresh peas 64 small, fresh morels 2 shallots

Salt
100g French radishes
50g chives, finely chopped
100g shiso vinaigrette (see page 348)
Pepper, sugar
Blanch the peas briefly in salted water and then
shock in iced water. Then peel the peas. Cut the
radishes into a fine brunoise and mix with the peas
and the chives. Marinate everything with shiso
vinaigrette and season to taste with salt, pepper
and sugar.
50g shallots, finely chopped
50 g butter
50ml vin jaune
30ml white port
30ml madeira
20 g butter
Salt, pepper
Wash the morels well in order to remove all the
sand. Then immediately dry thoroughly before
processing. Remove the stalks from the morels
and then, depending on size, halve. Keep the stalks
and the worse-looking morels for further use.
Then saute the morels with butter in a pan, add vin
jaune, white port and madeira and reduce. Then
glaze with butter and season to taste with salt and
pepper.
4 mushrooms
250-300g morel remnants
500g butter
200ml vin jaune
1 L dashi (see page 347)
Salt, cayenne pepper, sugar
Dice the shallots and mushrooms and saute them
together with the morel remnants in a little butter.
Add vin jaune and boil down . Then fill up with dashi
and reduce by two thirds. Mix in the remaining
butter with a hand-held blender, and season to
taste with a little salt, cayenne pepper and sugar.

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DISH IV

HALIBUT
PEAS I MORELS I CHICKEN I VIN JAUNE

Halibut Pea salad

- - - - - PAGE 35

80 g salt
1 L cold water Pea vinaigrette
8 slices of halibut fillet 65-70 g (gross weight of fish:
6 kg without the head) 100 ml fresh pea juice
20 g clarified butter 1 pinch of Xanthan gum
30 g butter 20 ml white balsamic vinegar
30g miso paste for flaming (see page 349) 50 ml grape seed oil
Salt, pepper, sugar
Dissolve the salt completely in the water, then mari­
nate the halibut fillets for 18 minutes in the brine. Let the pea juice rest for about 30 minutes (to let
Take the fish out of the water and place on a baking the starch settle). Then carefully pour into another
tray coated with clarified butter. Brush the fish with container in order to separate the juice from the
butter as well. starch. Then bind the juice with the xanthan gum
Cover the fish with foil and cook at 52 ° C for 8 and stir in the balsamic vinegar and grape seed oil.
minutes (turning the fish after 4 minutes). Then Season to taste with salt, pepper and sugar.
baste the fillets on all sides in a pan with the foamed
°
butter. The core temperature should be 41-42 C.
Then coat with paste and sear with a culinary torch. Morels
PAGE 35

Vin Jaune sauce Sepia chips

PAGE 35

15 g flour
Pea puree 15 g starch
150 ml water
50 g bacon 150 ml veal jus (see page 344)
50 g shallots 100 ml olive oil
200 ml cream 20 g butter, melted
1 sprig of thyme 2 tbsp sepia ink
2 bay leaves Salt
1 kg frozen peas Oil for frying
Salt, pepper, sugar
Mix the flour and starch in a hemispherical bowl.
Dice the bacon and shallots coarsely and then Add water and veal jus and stir in well. Then add the
saute in a pot. Add cream, thyme and bay leaves, olive oil and butter, dye with the sepia ink and
and reduce by half. Blanch the peas in salted season with salt.
water and then shock in iced water. Then add the Heat a Teflon-coated pan to 150 °C and pour in a
reduced cream and beat to a smooth puree in the little oil. Then gradually fry the mixture until crispy
Thermomix. If necessary, add additional cream. and then remove carefully from pan. Store the
Season to taste with salt, pepper as well as sugar crunchy chips on kitchen paper in a dry, warm
and pass through a fine strainer. place.

Chicken skin
4 pieces of chicken skin from breast
Salt, icing sugar
Clean off any excess fat from the chicken skin and
lay flat on a baking tray covered with baking paper.
Then cover with another sheet of baking paper and
weight down with a second tray. Bake the skin in
the oven at 200 'C for around 30 minutes. Then salt
and sprinkle with icing sugar and continue to bake
until the sugar is lightly caramelised. Finally break
the skins into the desired size and keep in a warm,
dry place until required.
Garnish
8 heads of affilla cress
MENU
TO SERVE
Use a ring to place the pea salad on a warmed
plate. Spread the hot pea puree on the plate and
make an attractive arrangement with the glazed
morels. Place the halibut in the centre of the plate
and decorate with chicken skin and sepia chips.
Then pour over the pea vinaigrette and hot, foamed
vin jaune sauce and garnish with affilla cress.
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 MENU

DISH V

CHAWANMUSHI
SNAILS
MUSHROOMS
GARLIC CHIVES

Beech mushrooms

Bread chips

Chawanmushi

Enoki mushrooms

Garlic chips

Garlic chive foam

Parsley

Snails

Spinach puree

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DISH V

CHAWANMUSHI
SNAILS I MUSHROOMS I GARLIC CHIVES

Chawanmushi Snails

400 ml dashi (see page 347) 200g kitchen-ready, gutted snails, boiled
4g Jakobs dashi (finished product) 4 tbsp finely diced mushrooms ( 4mm cubes)
1.5g bonito flakes 4 tbsp herb butter
1g kaffir lime leaves 4 tbsp veal jus (see page 344)
2g peeled ginger 1 tbsp each of crushed garlic and parsley, mixed
2.2g kombu Salt, pepper
0.5g Yuzu zest (or lemon zest)
3.5 light soy sauce Saute the snails and mushrooms in the herb butter
8g oysters and glaze with veal jus. Add the garlic-parsley mix­
50g cream ture and season to taste with salt and pepper.
4 egg yolks
4 eggs
Salt, sugar Garlic chive mat

Heat the dashi to 70 •c, then add all the ingredi­ 500g garlic chives
ents except the cream and the eggs, cover and let
stand for 30 minutes. Then strain, add the cream Clean the garlic, blanch and cool in iced water.
and eggs and mix well. Season to taste with salt and Then rinse out well, put in a Pacojet container, and
sugar. Fill the small china bowls with the mixture freeze for at least 24 hours. Pacotize four times as
and place on a deep tray. required.
Cover the tray with aluminium foil and heat at 80•c
for 35-40 minutes in a steam oven. Ensure that
the chawanmushi is thickened when removed from Spinach puree
oven.
750g fresh spinach
Salt
100ml cream
2 tbsp butter
White pepper, nutmeg
2 tbsp brown butter
50g brown sugar

Clean the spinach thoroughly and remove stalks.

Blanch in salt water and shock in iced water. Rinse
out the blanched spinach in order to remove all
excess liquid. Then put in Pacojet container and
freeze for 12 hours. Then pacotize at least three
times. Freeze the spinach >mat< after each pacotiz­
ing. To serve, put the spinach mat with cream and
butter in a pot and bring to boil. Season to taste
with salt, pepper, brown sugar and nutmeg. If
necessary, strain the puree in order to remove the
remaining pieces of spinach.
 MENU

Chive foam Garnish

TO SERVE
4 shallots 2 cloves of garlic
2 cloves of garlic Salt
6 mushrooms 500ml palm fat Spread the snails and mushrooms evenly on the
1 bunch of spring onions Pepper warm chawanmushi. Pour over the warm chive
2 tbsp butter ½ bunch curly parsley foam. Serve a bread chip with garnish or serve
100ml Noilly Prat 3 tbsp beech mushrooms separately.
100ml white wine 2 tbsp vegetable oil
1 L chicken stock (see page 345) 3 tbsp kitchen-ready, gutted snails
500ml cream 1 tbsp herb butter
Chive mat (see left) ½ bunch enoki mushrooms
Salt, sugar, nutmeg 3 tbsp spinach puree (see left)
Spinach puree (see left)
Peel the cloves of garlic and slice them very thin
Finely chop the shallots, garlic, mushrooms and with a truffle plane. Then blanch three times in
spring onions and saute in a little butter. Add Noilly lightly salted water. Lay on a kitchen towel and dry
Prat and white wine and boil down. Pour in the well. Fry the dried slices in 180 'C hot palm fat until
chicken broth and reduce by half, add the cream, golden, season with salt and pepper and then dry
simmer for 2-3 minutes and leave to stand on the them for a further 3-4 hours on kitchen paper
edge of the stove for 30 minutes. in a hot cupboard.
Strain and place in Thermomix with 5 tbsp of the Pluck, wash and dry the parsley and then fry in
garlic chive mat. Mix on the highest/fastest setting 190·c palm fat. Remove from fat after 1 minute,
and then strain again. Season to taste with salt, season and then also dry in the hot cupboard
sugar and nutmeg. Shortly before needed, boil up on kitchen paper. Saute the beech mushrooms in
again once, dye green with 1 tbsp of spinach puree vegetable oil and season to taste. Saute the snails
and 2 tbsp chive mat, then season to taste. Then in herb butter in a Teflon pan, season to taste
strain again. and glaze with the veal jus. Arrange all the ingre­
dients on the bread chips, together with the red
enoki mushrooms and the spinach puree. Keep
Bread chips warm until ready to serve.

200g white bread

20g clarified butter
Salt

Cut off the crusts and then freeze. Using the slicer
cut off 2 mm slices and cut out the right size
to fit the china bowls. Place the slices of bread on
a buttered Silpat mat, then cover with another
buttered Silpat mat and weigh down with a tray.
Bake in the oven at 200 ·c for around 7 minutes
until golden. Season with salt.

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 MENU

DI SH VI

BEEF FROM
JAPAN
JERUSALEM ARTICHOKE
WAKAME
TRUFFLE

Black truffles
Japanese sirloin steak
Jerusalem artichoke
Jerusalem artichoke puree
Onion crumble
Short ribs
Vealjus
Wakame and truffle vinaigrette
White onion puree

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BAU.STEINE DISH VI

Christian Bau is proud of being the first

German chef to work with Japanese beef.
Even today he's still one of the only top chefs
cooking with this meat. Whether sourced
from Miyazaki, Kobe or Kagoshima, the in­
comparable texture and flavour of Jap­
anese beef demands an absolutely purist
approach to presentation and preparation.
Bau makes a humorous contrast to the beef
with his baroque stew accompaniment:
Wagyu short ribs. They melt in the mouth
with a spicy, sweet soy coating. The ex­
tremely rich, tender meat is finely set off
by the gentle acidic flavour of a truffle vin­
aigrette on a dashi base, which is given tex­
ture by crunchy Jerusalem artichoke cubes.
A mild Jerusalem artichoke puree helps to
bind it all together.
 MENU

Short ribs Wakame and Jerusalem artichoke

truffle vinaigrette puree

2L water
1 garlic bulb
200g seasoning salt
1 sprig of thyme
1 sprig of rosemary
1.8 kg of boneless Wagyu short ribs
To make the marinade, stir the water, garlic
and seasoning together. Then marinate the meat
for 12 hours. Rinse off with cold water and then
dry. Vacuum-seal and cook at 72 ·c in a bain-marie
for 28 hours. Cool down in icy water. Cut the
chilled short ribs into 3 x 3cm cubes and vacu-
um-seal. In order to serve, warm up for 12 minutes
°
at 57 C in a bain-marie, then fry on all sides and
coat with the soy glaze.
Soy glaze
PAGE 46
60g light dashi (see page 47) 600g Jerusalem artichoke
6g truffle juice (from conserved truffles) 200ml milk
8 g rice vinegar for sushi 20ml cream
Xanthan gum Salt, pepper, sugar
3 tbsp grape seed oil 2g xanthan gum
3 tbsp hazelnut oil
Salt, pepper, sugar Peel the Jerusalem artichoke and cut into small
40g Wakame seaweed pieces. Mix milk and cream in a pot and boil the
250ml green tea peeled Jerusalem artichoke until soft. Pass through
40g winter truffles, chopped a strainer and then work into a smooth puree.
20g crunchy Jerusalem artichoke dice Season with salt, pepper and sugar and, if neces­
10g chopped, roasted hazelnuts sary, bind with xanthan gum. Put the puree into
spray bottle and store at 65•c in a bain-marie until
Bind the dashi, truffles and rice vinegar with needed.
some xanthan gum and pass through a micro-sieve.
Make a light emulsion from both of the oils and
season to taste with salt, pepper and sugar.
Immerse the wakame seaweed for 12 hours in the
green tea and then bring to the boil. Then pour
away, dry off and chop finely. Then mix seaweed,
truffles, Jerusalem artichoke dice and hazelnuts
with the vinaigrette until smooth.

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DISH VI

BEEF FROM JAPAN

JERUSALEM ARTICHOKE I WAKAME I TRUFFLE

Beef Onion crumble

560 g Japanese sirloin steak, trimmed and 1 white onion

kitchen-ready (preferably: Miyazaki) 750 ml vegetable oil
Salt, pepper 10 g almond splinters
Butter Salt, sugar, cinnamon
1 sprig of thyme
1 sprig of rosemary Peel the onions and slice into fine rings, halve and
then deep fry until golden brown in 160 ·c oil. Dry
°
Season the meat on all sides with salt and pepper them overnight at 57 C in the dehydrator. Then
and sear on a 200 ·c griddle on all sides. Then brown the almond splinters and then cut them into
in a 200 •c preheated oven and bring to a 38 •c core evenly-sized squares. Chop the dried onions and
temperature and then rest in Hold-o-mat at 65 °C. mix them with the almonds. Season to taste with
As soon as the meat has reached a core tempe- salt, sugar and a small pinch of cinnamon.
rature of 48 •c, fry off in foaming butter with thyme
and rosemary. Smoke rapidly in Green Egg on all
sides before serving. The meat should have a core Braised Jerusalem artichoke balls
temperature of 54 ·c when served.
8 Jerusalem artichoke roots
1 shallot
Short ribs 1 tbsp sunflower oil
------ PAGE 45
100 ml veal jus (see page 344)
15 g butter
Soy glaze
Form the Jerusalem artichoke roots into evenly­
1g aniseed sized balls. Cut the shallots into brunoise. Saute the
1.5 g white peppercorns shallot brunoise in oil in a small pot until colourless
2.5 g coriander seeds and add the Jerusalem artischoke. Then pour on
0.5 g cloves the veal jus and cover everything with baking paper.
1 g Sichuan pepper Then braise for 9 minutes in an oven preheated to
5 g Madras curry 200 •c. Glaze with butter to serve.
2.5 g sweet paprika powder
1.5 g ground caraway
40 ml red wine vinegar Jerusalem artichoke puree
PAGE 45
100 ml soy sauce
200 g honey
Jerusalem artichoke chips
Grind all the spices in a mortar and then gently heat
in a pot over a very low heat. Add red wine vinegar 4 Jerusalem artichoke roots
and reduce until almost all the liquid has dis­ 750 ml vegetable oil
appeared. Add the soy sauce and simmer gently for Salt
25 minutes, then add the honey and simmer for
a further 30 minutes until a gently bound glaze has Scrub the Jerusalem artichoke roots well with a
formed. Then pass through a very fine sieve and vegetable brush under running water. Then wrap in
keep warm. aluminium foil and bake at 200 ·c in the oven on
a tray for 6 hours. Then leave to cool and carefully
remove the peel. Deep fry at 160 ·c, dry off on
kitchen paper and salt.
 MENU
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Artichoke crumble

TO SERVE
The peel of 4 Jerusalem artichokes
750 ml vegetable oil
Salt, pepper, sugar Saute the short ribs which have been heated in
the bain-marie and coat with soya seasoning.
Deep fry the peel at 160 ·c. Lay out on kitchen pa­ Sprinkle some finely chopped chives and the onion
per and dry at 57 ° C in the dehydrator for 12 hours. crumble. Squeeze a dab of white onion puree on
Season to taste the dried peel with salt, pepper the glazed short ribs and place one of the pommes
and sugar. soufflees on top. Place the short ribs on a warmed
plate. Arrange the Jerusalem artichoke puree,
braised Jerusalem artichoke ball, the raw with shiso
Light dashi vinaigrette marinated Jerusalem artichoke, crum­
ble, chips and the fresh watercress in an attractive
100 ml water manner around the short rib. Place the wakame
3 g dried wakame seaweed truffle vinaigrette in a ring in the middle of the
3 g bonito flakes plate. Then fry off the beef as described, slice and
1 tbsp light soy sauce season with Malden salt and crushed pepper. Serve
1 tbsp rice vinegar the veal jus separately in a gravy boat.
1 tbsp mirin

Heat the water in a pot to 70 •c and let the wakame

seaweed stand in the hot water for 1 hour. Strain
and heat again to 70 ·c. Then let the bonito flakes
stand in the liquid for 1 hour. Then strain again and
season to taste with soy sauce, rice vinegar and
mirin.

Wakame truffle vinaigrette

PAGE 45

Garnish

8 traditional pommes soufflees

1 tbsp chives, finely chopped
4 Jerusalem artichoke roots for raw marinated
slices and balls
2 tbsp shiso vinaigrette (see page 348)
100 g white onion puree (see page 266)
8 fine watercress tips
Malden salt
crushed black pepper
150 ml veal jus (see page 344)

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 MENU

DISH VII

>SPRING
AWAKENING<
RHUBARB
BERRIES
BUTTERMILK

Bilberry sorbet

Butter milk ice cream

Butter milk jelly

Raspberries

Raspberry crumble

Raspberry drops

Raspberry gel

Raspberry seed oil maltodextrin

Rhubarb

Rhubarb cream

Rhubarb gel

Rhubarb macaroons

Rhubarb sorbet

White chocolate crumble

Yoghurt sponge

48

49
BAU.STEINE DISH VII

Bau's aspiration to present outstanding

products is not confined to the search for
exotic ingredients. His goal at the beginning
of the season is also to present the earliest
and most eagerly-awaited fruit and vege­
tables of the season - asparagus, straw­
berries and truffles. The young rhubarb has
relatively little colour at the beginning of
April and quite a lot of acid but on the oth­
er hand they are terrifically tender. What is
lacking in taste, compared to the older, less
delicate stalks, can be compensated for by
using sous-vide with a sweetened rhubarb
stock. The colour in this light, spring des­
sert comes from a raspberry puree. The
puree's acidity is softened by creamy but­
termilk.
 MENU
I

"Rhubarb jelly sticks Buttermilk pearls Rhubarb stock

125g raspberry puree 50g egg yolk 150g rhubarb peel

65g rhubarb puree 50g sugar 100g rhubarb
50g sugar 1 g salt 250g sugar
5g pectin 100 g yoghurt 500g water
12.5ml lemon juice 150g buttermilk 2 limes
2 sheets of gelatine, softened and squeezed 30g Yopol ½ vanilla pod
125g rhubarb dice, poached 250g cream 1 ½ star aniseed
2 sheets of gelatine, softened and squeezed 2.5g grenadine (Monin)
Bring the fruit puree to the boil. Mix the sugar
and pectin and add to the puree. Cook for 1 minute Heat all the ingredients except the gelatine to Bring all ingredients to the boil, cover and leave to
and then add lemon juice and gelatine. Then add 60 ·c. Dissolve the gelatine into the mixture and stand for 15 minutes. Then strain the mixture.
the rhubarb dice, pour the mixture into the then leave to cool. Using a spray bottle, trickle
prepared rhubarb silicon moulds and freeze. Once the buttermilk mixture into liquid nitrogen in order
frozen, release the shapes from the mould and to make pearls. Then with a skimmer carefully re-
store in freezer until required. move the pearls, place them on a plate and freeze
until needed.

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DISH VII

>SPRING AWAKENING<
RHUBARB I BERRIES I BUTTERMILK

Rhubarb sorbet Raspberry drops Rhubarb jelly sticks

PAGE 51

250 g rhubarb puree 500 g frozen raspberries

250 g raspberry puree
75 g sugar
25 g glucose powder
250 g rhubarb juice
Heat all ingredients to 80 ·c.
Freeze in a Pacojet container and
pacotize as required.
Bilberry sorbet
45 g dry glucose
5 g Super Neutrose
125 g sugar
500 g red berry puree
300ml water
15 g inverted sugar
Mix the glucose, Super Neutrose and
sugar together. Heat the berry puree,
water and inverted sugar to 45 ·c and
then add the sugar mixture little by
little. Heat to 85 ·c and refrigerate for
3 hours. Mix thoroughly after 3 hours
and freeze in Pacojet containers.
Pacotize once, pour into prepared
raspberry silicon moulds and then
freeze again. Once frozen, release the
shapes from the mould and store in
freezer until required.
50 g simple syrup (1:1) Rhubarb stock
PAGE 51
½ vanilla pod
1 g xanthan gum
Rhubarb gel
Put the raspberries with the syrup
and the vanilla in a deep tin, cover 500g rhubarb stock (see page 51)
with tin foil and then place in the oven 6 g agar-agar
at 120 •c for 1 hour. Then hang the 6 g gel Ian gum
raspberries for 12 hours in a cloth
strainer. Bind the resulting stock with Bring all ingredients to the boil and
xanthan gum, pour into hemispherical leave to cool in a container. Then mix
silicon moulds and freeze. When the the gel in Thermomix until smooth
mixture is firm, release the drops. and strain.
Rhubarb drops Stewed rhubarb
250 g rhubarb puree 200 g rhubarb
25 g raspberry puree Rhubarb stock (see page 51)
80 g sugar 20 g rhubarb gel (see above)
135 g butter
120 g egg yolk Peel the rhubarb and cut into 3 x 3 cm
60 g egg white cubes. Poach in rhubarb stock until
4 sheets of gelatine, softened and al dente. Then strain in colander and
squeezed dress with a little rhubarb gel.
Heat all the ingredients except the
gelatine to 80 ·c. Then add the Raspberry gel
gelatine, pour the mixture into the
cube-shaped silicon moulds and 500 g raspberry puree
freeze. 5 g agar-agar
5 g gel Ian gum

Lemon jelly coating Bring all ingredients to the boil and

(for raspberry and rhubarb drops) leave to cool in a container. Then mix
the gel in Thermomix until smooth
200g water and strain.
110 ml lime juice
1 g Citras
28 g sugar Buttermilk pearls
PAGE 51
25 g vegetable gelatine

Bring all ingredients to the boil. Stick

toothpicks into the drops and dip
in jelly as soon as it has formed a skin.
Remove the toothpicks, cover and
refrigerate the coated drops.

Raspberry segments
100g raspberries
1 L nitrogen
Put raspberries in container with
nitrogen and then bash with scoop
until broken into segments. Store
segments in freezer.
Butter milk jelly
150g milk
40g sugar
3g agar-agar
50 g buttermilk
1 sheet of gelatine, softened and
squeezed
Bring the milk with sugar and agar­
agar to the boil. Then stir in the
buttermilk and the gelatine. Pour onto
a greased tray and then leave to cool.
Cut out 3cm diameter pieces as
required.
White chocolate crumble
100g sugar
100g water
100 g white couverture chocolate
Boil sugar and water to 130•c. Take
off heat and add couverture. Stir until
crumbs start to form.
Raspberry crumble
100g flour
150g butter
70g sugar
100g Sosa raspberry crispies, finely
mixed
Knead all the ingredients into a
dough. Then make rolls out of the
dough and freeze. Take out of freezer
when required and make crumble
with a grater. Lay on an baking tray
and bake at 120 •c for about 15
minutes.
Yoghurt sponge
10g flour
30g sugar
150g egg white
32g almond semolina
30g Yopol
Mix all ingredients in Thermomix
until smooth. Put the mixture into
an iSi-Siphon and load with 2 gas
capsules then chill for 4 hours. Then
put 3cm layer into a microwaveable
container and then microwave at
800 watts for 45 seconds. Remove
and after 2 minutes break into small
pieces. Put pieces onto a baking tray
and bake at 80·c for about 2 hours.
Raspberry Malto
100g white couverture chocolate
7.5g raspberry seed oil
30g Malto
1 pinch of salt
50 g Eclat d'Or (crepe wafers)
Dissolve the couverture and mix with
raspberry seed oil and Malto until
bound. Finally add salt and the Eclat
d'Or.
Rhubarb macaroons
100 g rhubarb juice
10 ml white balsamic vinegar
20g egg white
20g sugar
Beat all the ingredients in a mixer.
Use an icing bag with a plain nozzle
to create small macaroons on a Silpat
mat and dry at 80·c for 12 hours in
the dehydrator.
Rhubarb chips
2 rhubarb stalks
20g icing sugar
Cut the rhubarb sticks to about 10cm
long. Then with the peel, cut them
lengthwise into thin pieces and lay on
the Silpat mat. Dust them with icing
sugar and dry in the oven at 70·c for
about 12 hours.
Garnish
2 sheets of silver leaf
2 packs of atsina cress
1 pack of blossoms
MENU
TO SERVE
Lay out 2 drops of each variety op­
posite each other and decorate with
silver leaf and macaroon. Sprinkle the
rhubarb jelly stalks with raspberry
crumble and then lay them opposite
each other. Make two small piles out
of raspberry Malto and make a hole
in each one with a finger. Then stamp
the stewed rhubarb with a small
ring and lay on top. Cut out the same
size of buttermilk jelly with a ring
and lay on the stewed rhubarb. Then
sprinkle the jelly with chocolate and
raspberry sprinkles. Close up the gaps
with macaroons and jelly dabs and
decorate with cress and blossoms.
Set the bilberry sorbet in the Malto
and put a scoop of rhubarb sorbet on
top. Then put the rhubarb chips on
the ice cream. Lastly, spread the
buttermilk pearls and raspberry seg­
ments and the yoghurt sponge around
the edges.
52
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 MENU

DI SH VI 11

>SOUVENIR
FROM ASIA<
PAN DAN
NASHI PEARS
GINGER

Ginger ice cream

Ginger macaroons

Nashi pears

Pandan cream

Pear gel

Pear-flavoured edible paper

54

55

-- -- _..,.,...,.. nl"\l"'\T hu D C.MU KOf.QED

DISH VII I
>SOUVENIR FROM ASI A<
PANDAN I NASHI PEAR I GINGER
Pandan mixture
360ml cream
300ml milk
The pulp of 2 vanilla beans
7 pandan leaves, finely-chopped
230g white couverture chocolate, liquid
120g egg yolk
Bring the cream and milk to the boil together with
the vanilla pulp and add the pandan leaves. Place in
refrigerator and let stand for 24 hours. Then heat
up the mixture gently and strain. Heat up 330g
of the strained mixture in Thermo mix at 85 'C and
mix in the liquid couverture. Then thicken with
egg yolk. Pour the mixture into a terrine mould
and wrap in clingfilm. Then cook in a bain-marie at
130·c for 2 hours. Remove, allow to cool and then
warm in the Thermomix to 60 'C. Then pour into
the moulds of your choice, ensuring that there are
no air pockets.
Crunchy base
100g hazelnut praline
40g milk couverture chocolate
24g roasted almonds, chopped
24g Eclat d'Or (crepe wafers)
16g Crue de Cacao (cocoa nibs)
Melt the praline mixture together with the cou­
verture over a bain-marie. Fold in the almonds,
Eclat d'Or and Crue de Cacao and spread the mix­
ture about 3mm thick on a tray covered with
baking paper. Then press the same-sized bases on
to the Pandan mixture in the silicon moulds leaving
no air pockets and freeze for 12 hours.
250g white couverture chocolate
200g cocoa butter
4g white colouring (titanium dioxide)
Melt the couverture together with the cocoa butter
with a bain-marie. Mix in the titanium oxide and
at 40 ·c load into an airbrush spray gun. Take the
frozen gateaux carefully out of the moulds and
spray them evenly with the spray. Then freeze the
sprayed gateaux until ready to serve.
Ginger ice cream
250ml milk
250ml cream
30g fresh ginger, finely-chopped
130g sugar
120g egg yolk
Bring milk and cream to the boil once. Then pour
the mixture over the ginger and let stand for 4
hours. Then strain the mixture and mix with sugar in
the Thermomix at 85 'C. Then thicken with egg yolk,
pour into a Pacojet container and freeze. Pacotize
as required.
Ginger macaroons
2g fresh Ginger
100g apple juice
10ml white balsamic vinegar
20g egg white
20g sugar
Grate the ginger with a microplane grater and mix
with the remaining ingredients in the mixer. Use
an icing bag with a plain nozzle to create small
macaroons on a Silpat mat and dry at 60 ·c for 12
hours in the dehydrator.
 MENU

TO SERVE
200g pear puree
2.5 g agar-agar
2.5 g gel Ian gum Place a gateau in the centre of the plate.
1 tsp lime juice Spray different-sized dabs on the plate. Place the
pear slices on some of the dabs of gel. Place a
Bring the ingredients to the boil while stirring scoop of ginger ice cream on the plate and then
and then leave to cool in a container. Then decorate with ginger macaroons and pear cookies.
use the Thermomix to beat the mixture into an Lastly garnish with atsina cress and gold leaf.
even smooth gel. Then pass the mixture through
a fine sieve.

Pear cookies

50g pear puree

10g glucose
30g butter, liquid
20g icing sugar
30g flour
30 g egg white

Put all the ingredients into the Thermomix to make

a fine mixture and then spread a thin layer on a
Silpat mat. Bake in the oven at 160 ·c for around 15
minutes until golden-yellow. Store in a dry place
until needed.

Garnish

2 Nashi pears
1 pack of atsina cress
Gold leaf

Cut the Nashi pears into 2 mm thick slices and then

cut out circles.

56
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 BADEN

The motifs on Christian Bau's T-shirts come from a well­

known Black Forest clothing company. Bau is a Badener
through and through. He speaks gently and melodically,
and the closer to home the stronger the accent. Here in
South-west Germany, in the >promised< land between
the mild Rhine valley and the hills of the dark Black
Forest lie not only his personal roots but also the roots
of his own conception of cooking.
There are three places which stand out particularly:
Gutbert Fallert's >Talmiihle< in Sasbachwalden, nestled
in the picturesque wine country between Baden-Baden
and Offenburg, where Christian Bau, as he still accepts,
learnt more than anywhere else: the art of great, clas­
sic sauces, the repertoire of French haute cuisine from
the times of Careme through to those of Escoffier. Then,
of course, the legendary >Schwarzwaldstube> in the

58

59
>Traube Tonbach< hotel in Baiersbronn, where his eyes
were opened by Harald Wohlfahrt, who introduced him
to a hitherto unexpected degree of perfection. And lastly,
the >Schwarze Adler< in Oberbergen, that jewel of tradi­
tion - perhaps the most enduring bastion of sophisticat­
ed culinary art on German soil.
Bright yellow, it lies on the winding lane from Botzin­
gen to Burkheim, defiant and inviting at the same time,
the image of a German inn. Immediate to the left of the
porch stands the Stammtisch, scrubbed white, made out
of ancient Kaiserstuhl sycamore. Here Bau is a guest.
This is where the man that seeks his inspiration at Toru
Okuda in the Ginza or from Cesar Ramirez in Brook­
lyn, always returns. At least once a year. W hy? Because
here things are preserved that have largely been lost:
the carving of large joints of meat, servers in black and
white, the astonishing depth of the wine list, the ex­
traordinary hospitality of Bettina and Fritz Keller. But
above all the heavenly dishes: Filet Rossini, Duck from
the Dombe, Poulard en vessie with truffles. By the time
they are on the A5, Bau's daughters already know what
they want: Frogs' legs in garlic and parsley butter, tur­
bot on beurre blanc, poulet, and so it goes on. Bau says,
»Then I know that I have done everything right!«
60
I
61
BROWN CRAB
XO CREME I SAKE GRANITA I JASMINE RICE

AIJ [JAPANESE JACK MACKEREL]

APPLE I CAVIAR I CREME CRU

TORO TUNA
HEARTS OF PALM I TRUFFLES I DASHI

DOVER SOLE
SPICY GAZPACHO I FRESHWATER PEARLS I EXOTIC MOUSSELINE

KUROBUTA PORK [BACK AND TROTTER ]

YAMS I EDAMAME I JAPANESE SANSHO PEPPER

PIGEON
BLACK PUDDING I JERUSALEM ARTICHOKE I RED AROMAS

BLACK FOREST CHERRIES

HOMMAGE TO BACK HOME

>RING OF DESIRE<
P ISTACHIO I RASPBERRY I LIME
 MENU
II

DISH I

BROWN CRAB
XO CREME
SAKE GRANITA
JASMINE RICE

Bonito vinaigrette

Brown crab

Dashijelly

Dashi melon

Jasmine rice crisps

Nori seaweed crisps

Sake granita

XO creme

64

65
BAU.STEINE DISH I

Brown crab - like hamachi - is an emblem­

atic product for Christian Bau. Right from
the beginning, i.e. since 1998, it's been
on his menu in widely differing versions.
The current preparation is typical for Mr
Bau's cuisine - a pan-Asian interpretation
of an ultra-classical French product. In­
stead of mayonnaise, which accompanies
the sometimes straw-like crabmeat on
every plateau de fruits de mer, here we
have an elaborate, slightly matured XO
creme with a Chinese twist made of
dried scallops, shrimp, shaoxing rice wine,
chillies and air-dried ham. This creates an
aroma explosion that goes outstandingly
well with all kinds of shellfish or scal­
lops. A fully ripened dashi melon adds
harmonic balance with its fruity sweet­
ness.
 MENU
II

Brown crab Dashi melon XO creme

240 g brown crabmeat, ready-prepared (cooked ½ watermelon 50 g egg whites

and shelled)
3 tbsp lemon vinaigrette (see page 348)
2 tbsp chives, finely chopped
2 tbsp blanched vegetable brunoise (carrots,
celeriac, zucchini)
Salt, pepper
Mix the brown crab with the remaining ingredients,
season to taste with salt and pepper and weigh
out 8 portions at 30 g each. Keep covered and cool
until you are ready to serve.
50 ml bonito vinaigrette (see below)
Cut out a total of 16 pearls of 1 cm diameter and
24 pearls of 0.5 cm diameter from the watermelon.
Vacuum-seal the watermelon pearls with the
vinaigrette to 100 % and refrigerate for at least 3
hours.
Bonito vinaigrette
1 pinch of xanthan gum
150 ml sambai bonito vinegar
100 ml grape seed oil
Mix the xanthan gum with the bonito vinegar and
leave to soak. Then strain and add the grapeseed
oil to make a finely beaded mixture.
30 g XO mixture (see page 68)
80 ml chicken stock (see page 345)
2 tbsp shaoxing wine
2 tbsp fish sauce
2 tbsp mushroom soy sauce
10 g xanthan gum
20 ml XO oil (settles out on top of the XO mixture)
280 tbsp grape seed oil
Mix the egg-whites, the XO mixture, the chicken
stock, the wine, the fish sauce, the mushroom soy
sauce and beat them with the hand-held blender
to form a mayonnaise. Add the oil slowly in this
process. Let the mayonnaise stand for 1 hour, then
strain it and refrigerate it until you are ready to
serve.

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67
DISH I

BROWN CRAB
XO CREME I SAKE GRANITA I JASMINE RICE

Brown crab XO sauce

- -
----PAGE 67

Dashi jelly
200ml shellfish essence (see page 346)
20g kombu
1 tbsp bonito flakes
3 gelatine leaves, softened and squeezed
Salt, cayenne pepper
Mix the essence with the kombu seaweed and
bonito flakes and heat to 80•c. Leave it to stand
covered for 1 hour and then strain. Dissolve the
gelatine in the mixture. Season it with salt and
cayenne pepper and then refrigerate it. Once the
mixture has gelled, press it through a cooled
press and refrigerate it in an icing bag until you
are ready to serve.
Bonitovin aig er tt e with aluminium foil for 15 minutes at 100 'C. Steam
_ _ _ _ _ _ _ _ _ =- _ _ _ _ _ PAGE 67
Dashi melon
- - ---- PAGE 67
Nori seaweed crisps
100g sugar
20g lsomalt
5 0g glucose syrup
40ml water
2 sheets of nori seaweed
Heat sugar, syrup and water together to 165 'C
and allow it to cool on a silicon mat. Then grind
it to a fine powder with the nori seaweed in the
Thermomix. Using a round template (3cm diameter),
sieve the powder onto a baking mat and melt in the
oven at 220 ·c. Allow the chips to cool and store
packed airtight with the desiccant until needed.
65 g dried scallops
65 g dried shrimp
40g be I Iota ham
325 ml chicken stock (see page 345)
300ml sunflower oil
2 ½ chillies, finely diced
2 ½ finely-diced shallots
¾ garlic clove, finely diced
2 ½ tbsp shaoxing wine
2 ½ tbsp fish sauce
2 ½ tbsp mushroom soy sauce
2 ½ tbsp brown sugar
2 ½ tbsp chilli flakes
In 2 different pots, bring about 300ml water to
the boil. Add the scallops to one pot and the dried
shrimp to the other one. Then take the pots off
the heat and allow the contents to stand. Mean­
while, steam the ham in an ovenproof dish covered
it in the combi-steamer. Then leave the ham to
drain from a sieve and mix the liquid collected with
the chicken stock.
Remove the shrimp after 1 hour in hot water, allow
to drain and chop them finely. Likewise, after 1
more hour, remove the scallops from the water,
allowing them to drain. Chop them finely.
Heat the oil to 107 ·c and then add the chopped
scallops to the hot oil. After 5 minutes, add the
chopped shrimps and cook for another 15 minutes.
Add the Bellota ham and 3 minutes later add the
cubed chilli and cook the entire dish for an addi­
tional 3 minutes. Then strain and cook the shallots
°
and garlic in the same oil, also at 107 C, for 5
minutes until golden.
Mix in the ingredients that were first fried with the
ham, the chicken stock, the wine, the fish sauce
and the mushroom soy sauce and stir in the sugar.
Then reduce almost completely. Add the chilli
flakes and put in a jar with the oil, the shallots and
the garlic and allow to stand for 2 days.

XO creme
----- -PAGE 67
 MENU
II

Sake granita

125ml sake
10ml yuzu juice
10g simple syrup
1 pinch of xanthan gum
Bring the sake, yuzu juice and simple syrup to the
boil, thicken lightly with xanthan gum and pour into
silicon ball forms (1 cm. in diameter). Freeze for
at least 12 hours and, when needed, release from
the silicon forms while still frozen.
TO SERVE
Using a ring (6 cm in diameter), form the crabmeat
on the plate and spread the dashi jelly over it
about 2mm thick. Remove the ring and garnish the
brown crab with XO creme and the dashi melon.
Then add the vinaigrette to the plate, lay the rice
chips and nori seaweed on top and arrange the
sake granita in a visually attractive manner. Finally
garnish with cress.

Rice chips

125g cooked jasmine rice

125ml water
1g Maldon salt
10g rice flour
2g wakame seaweed powder
500 ml Vegetable oil for deep-frying
Salt

Process all ingredients to a homogeneous mixture

in the Thermomix at 90·c for 20 minutes and
then spread out to a thickness of 2mm on a silicon
mat. Dry at 50•c for 8 hours in the dehydrator.
Break the chips into the desired size and fry them
in vegetable oil at 230 ·c until golden. Season the
chips with salt while still hot and keep them warm
in a Hold-o-Mat until needed.

Garnish

1 pack of affilla cress

1 pack red shiso cress

68
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69
 MENU
II

DI SH II

AIJ
[JAPANESE JACK
MACKEREL]
APPLE
CAVIAR
CREME CRU

Apple Gel

Oyster cream

Buttermilk dashi

Creme cru ice beads

Dill oil

Gillardeau oysters

Granny Smith apple

Jack mackerel

Imperial Osietra caviar

Miso oil

Passe-pierre tips

Salty finger cress

Wakame seaweed crisps

70

71
DISH II
AIJ [JAPANESE JACK MACKEREL]
APPLEI CAVIAR I CREME CRU
Mackerel
5 Japanese Jack Mackerel (Aij), 500 g each
Wash and fillet the mackerel. Remove the fillets
from the skin, cut out the spine and extract the
fat from the fish.
For the marinade and smoking
500g salt
250 g brown sugar
2 tbsp beech chips
Mix salt and sugar dry and dry marinate the mack­
erel fillets for10 minutes in the marinade. Then
remove it from the marinade and dry it off with
kitchen paper. Cold smoke the marinated fillets for
11/2 minutes in the smoking oven with beech wood
smoke.
8 oysters (Gillardeau No 2)
Open the oysters and separate them from the
muscle. Collect the oyster water and strain. Poach
the oysters at 42 ·c for1 minute in the oyster water.
Then remove the beard and slice each oysters
into 3 medallions.
Parsley powder
500 g parsley
50 g wakame seaweed powder
Wash the parsley, remove the stems and dry it for
12 hours at 50 ·c in the dehydrator. Then mix the
dried parsley with the wakame seaweed powder to
a fine powder and strain it through a sieve.
Sprinkle the marinated, cold-smoked mackerel
fillets on one side with the powder and form them
into a roll (6cm in diameter). When doing this, take
care that the sprinkled side faces inwards. Then
roll it up in clingfilm and fix it with aluminium foil.
Store the prepared rolls for12 hours to allow them
to bind. Before serving, briefly freeze the rolls and
cut them into1.5 cm thick slices.
Buttermilk dashi
500 g buttermilk
For the whey, freeze the buttermilk and let it thaw
out on a cloth strainer.
Collect the clear strained butter milk whey. Flavour
the buttermilk as follows.
Flavouring of buttermilk whey
200 ml clear buttermilk whey (see above)
8g kombu
6g edamame, dried
1 g Shiitake mushrooms, dried
1.5 g ginger, dried
1 g garlic, dried
0.2 g xanthan gum
20 ml dill oil (see page 348)
10 ml miso oil (see page 348)
Heat the whey together with the flavouring to 80 ·c
and let stand for1 hour. Then strain it and thicken
with xanthan gum. Mix the two oils together in a
fine-beaded mixture before serving.
 MENU
II

Kimizu Creme cru ice beads

TO SERVE
120 g egg yolks 2 sheets of gelatine, softened and squeezed
50 ml mirin 50 ml lime juice
50 ml rice vinegar 375 ml sour cream (10 % fat) Place a ring from the mackerel roll in the centre
Salt 125 ml cream of the plate and lay an oyster medallion on top.
40 g icing sugar Arrange the remaining two medallions behind the
°
Mix all the ingredients in a Thermomix at 85 C to 10 ml rice vinegar mackerel roll. Dot the kimizu and oyster cream
a fine cream. Season to taste with salt and strain 2 splashes of green tabasco between the oyster medallions and garnish with
through a fine strainer. 5 g salt salty fingers, passe-pierre, apple sticks and apple
slices. Then garnish with the caviar, press in the
Dissolve the gelatine in lime juice. Mix the remain­ wakame chip and drop the creme cru pearls loosely
Oyster cream ing ingredients and work in the lime juice. Using a on top. Finally pour the buttermilk dashi all around.
spray bottle, trickle the mixture into liquid nitrogen
1 shallot cut into brunoise in order to make the pearls. Then with a skimmer
2 tbsp vegetable oil carefully remove the pearls, place them on a plate
30 ml white wine and freeze until needed.
75 ml dashi (see page 347)
3 oysters (Gillardeau No 2)
90 g creme fraiche Garnish
10g chives
10 g coriander 1 Granny Smith apple
1 stalk of parsley 1 tsp lemon vinaigrette (see page 348)
Agar-agar 24 passe-pierre tips
Gellan gum 16 salty fingers
16 apple blossoms
Saute the shallot until translucent, then add white 80 g imperial osietra caviar
wine and dashi and reduce. Add the oysters and the
oyster water and bring to the boil once. Then im- Cut 1 mm thick and 1.5 cm wide sticks from the
mediately mix them with the creme fraiche, chives, apple and also cut 8 slices each (diameter 1 cm and
coriander and parsley in the Thermomix. Then pass 1.5 cm). Marinate in lemon vinaigrette.
through a splatter sieve. Add 1 g agar-agar and 1 g
gel Ian gum per 100 ml mixture. Bring the liquid to
the boil again with the agar-agar and gellan gum
and then let it form a gel. When cold, beat mixture
into a smooth gel in the Thermomix.

Wakame chips

200 g boiled floury potatoes

200 ml water for boiling potatoes
20 g parsley, stalks removed
20 g chervil, stalks removed
1 g wakame seaweed powder

Mix all the ingredients in the Thermomix at 70 ·c

until they are smooth. Pass through a conical
strainer. Spread the mixture thinly on a silicon mat
and dry in the dehydrator for 12 hours. Then break
into pieces of the required size.

72
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DISH Ill

TORO TUNA
HEART OF PALM
TRUFFLE
DASH I

Heart of palm
Heart of palm puree
Truffle
Truffle dashi
Tuna belly sashimi
Tuna belly tartare
Tuna belly, grilled
DISH 111
TORO TUNA
HEARTS OF PALM I TRUFFLE I DASHI
Toro tuna
1 blue/in toro tuna at 800-1000 g (at least
20 x 10 x Bern in size)
Cut the tuna fish belly as follows:
8 slices at 8 x 4 x 1.5 cm (for the belly piece)
16 strips of 2 mm thickness, 8 x 1.5 cm long
(for the sashimi roll)
120 g rough cubes with 5 mm edge length
(for the tartare)
For the belly piece
8 tuna fish slices of 8 x 4 x 1.5 cm
Salt, pepper
Season the belly slices with salt and pepper and fry
briefly on both sides in a hot pan. Then keep the
fish warm in the Hold-o-Mat on a grate for 10 min­
utes at 65 ·c. Take out the tuna fish slices when
they have reached a core temperature of 36 °C,
then cut the edges cleanly and slice each belly slice
into 2 squares halves.
For the sashimi roll
16 tuna fish strips, each of which is 2 mm thick and
8 x 1.5cm long
50 ml lemon vinaigrette (see page 348)
Salt, pepper
100 g fresh heart of palm from Hawaii
40 ml shiso vinaigrette (see page 348)
Brush the tuna fish strips with lemon vinaigrette
and season with salt and pepper.
Slice altogether 192 sticks (2 x 2 mm wide, 3 cm
long) from the heart of palm, marinate slightly in
shiso vinaigrette and then roll up evenly as a bundle
in the tuna fish strips. Keep covered and cool until
you are ready to serve.
Use the remaining heart of palm sections for mak­
ing puree (see right).

For the tartare
120 g rough cubes with 5 mm edge length
2 tbsp chives, finely chopped
1 tbsp minced truffle (see below)
Salt, pepper
Mix the tuna fish with the chives and chopped
truffles and season with salt and pepper. Weigh
out 15 g portions and cut out using a cutter (diam.
2 cm). Keep covered and cool until you are ready
to serve.
Truffle
2 truffle bulbs weighing 45 g (Perigord truffles or
Australian winter truffles)
Clean and peel the truffles and slice them into
1 mm thin slices. Cut out a total of 16 >donuts<
from the slices (diam. 2.5 cm and 1 cm). Cut fine
julienne from the remaining slices. Keep the truffle
donuts, the inner truffle slices and the truffle
julienne covered and cool until required. Chop the
remaining truffle finely and use for the tartare and
truffle dashi.
Truffle dashi
150 ml dashi (see page 347)
50 ml juice of preserved truffles
1 pinch of xanthan gum
1 tbsp minced truffle (see above)
10 ml rice vinegar
10ml mirin
Salt, pepper, sugar
Warm up the dashi and truffle juice together
(do not boil) and thicken them with xanthan gum.
Add the chopped truffle and season with rice vine­
gar and mirin as well as salt, pepper and sugar.
MENU
II
Heart of palm puree
TO SERVE
1 shallot
20 ml vegetable oil
1 kg fresh Hawaiian hearts of palm, minced Form the tartare on the plate and arrange the
400 ml unsweetened coconut milk filled sashimi rolls next to it. Attach the fried belly
Salt, pepper, sugar pieces and dot the heart of palm puree on the
plate. Then lay the heart of palm wafers on top and
Peel the shallots, slice them into a fine brunoise distribute the truffle slices and truffle julienne
and sweat them in oil until they are colourless. Add over the tuna fish. Garnish with bean blossoms and
the heart of palm, pour in the coconut milk and atsina cress and at the end pour on the lukewarm
cook the heart of palm in it until it is soft. Then truffle dashi.
strain and process the mixture into a smooth puree
in the Thermomix. Season to taste with salt, pepper
and sugar. Strain again and warm up in a spray
bottle in a bain-marie at 65 ·c.
Heart of palm wafers
100 g fresh heart of palm from Hawaii
Salt, pepper, sugar
20 ml vegetable oil
20 ml shiso vinaigrette (see page 348)
Cut out
2 mm thick slices from the hearts of palm on the
slicing machine and, using a cutter, cut out 8 rings
each at 1.5 cm and 2.5 cm. Use the heart of palm
sections for making the puree. Season the larger
slices with salt, pepper and sugar, and lightly
fry them in oil. Marinate the smaller slices in shiso
vinaigrette.
Garnish
1 pack of atsina cress
8 bean blossoms
76
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 MENU
II

DISH IV

DOVER SOLE
SPICY GAZPACHO
FRESH WATER PEARLS
EXOTIC MOUSSELINE

Crispy spirals
Dover sole
Exotic mousseline
Fragrant foam
Herb salad
Seawater tapioca
Spicy gazpacho
Vegetable pearls

78

79
BAU.STEINE DISH IV

Christian Bau loves cooking fish on the bone

in foaming salted butter, especially dover
sole. It is lightly floured and thrives on the
delicate roasting aromas and the juiciness
which it gets so perfectly from this man­
ner of cooking. The classical sauce to go
with this firm, flavourful fish is the creamy
hollandaise, which is here exotically trans­
formed with rice vinegar, mint and fresh
coriander. The green flavours that would
be traditionally added by young spinach
leaves become more poetic with the addi­
tion of oyster tapioca. Fresh water pearls,
added to the maritime essence - spring
onion, chopped oysters, iodine poaching
liquid, all with a touch of ginger. The melt­
ing mousseline, the strength of the fish, the
spicy mineral tone of the tapioca pearls -
that is a classical summer dish!
 MENU
II

Dover sole Oyster tapioca Exotic mousseline

2 whole fish: French dover sole, 900 g each
Salt, pepper
flour
4 tbsp vegetable oil
120 g butter
Remove the skin of the sole from the head to the
tail. Wash the fish and cut off the outer tail-fin and
the head with kitchen scissors. Clean the fish and
wash it out again. Pat it dry.
Expose the backbone of the fish using a straight cut
both on the back side and belly side. Then, using
scissors, cut the fish in half along the backbone and
remove the middle part of the spine.
Portion the resulting fillets into 4 pieces of equal
size per fish. Season them with salt and pepper and
dust them lightly with flour. Fry the fillets in a hot
Teflon skillet until they are golden. Now pour off
the oil, add butter and baste the fish repeatedly.
Then place the fish in a 190 'C oven for about 3
minutes. Remove the fish when it reaches a core
temperature of 41 ·c and leave it to rest in a warm
location (or in the Hold-o-Mat) for another 2-3
minutes. Separate the fish from the backbone with
a sharp knife and place them on top of each other.
Keep warm until served.
60 g tapioca pearls
3 oysters (Gillardeau No 2)
1 tbsp finely-chopped spring onions
1 tbsp garlic oil (see page 348)
1 tbsp ginger oil (see page 348)
2 tbsp enoki mushrooms, 3 cm heads
1 tbsp finely-chopped chives
Salt, pepper
Boil the tapioca pearls for 8 minutes in water until
soft, then strain and shock. Open the oyster and
collect the oyster water. Then remove the beard
and muscle from oysters and dice them finely.
Saute the spring onions with garlic and ginger oil.
Add the tapioca, the mushrooms and the oyster
and boil down to a cream. Season with chives, salt
and pepper.
5 egg yolks
30 ml rice vinegar
20ml milk
190 g butter
Salt, cayenne pepper
1 tbsp of chopped coriander
1 tbsp chopped mint
Bring the egg white and vinegar to 65 'C in the
Thermomix at a low setting and continue to mix for
5 minutes at this temperature. Then add milk and
slowly add the butter in small pieces. Season with
salt and cayenne pepper, pour into a small iSi­
Siphon and gas treat it with 2 capsules. Warm the
siphon at 55 ·c for 30-40 minutes in a bain-marie.
Before serving, spray the hollandaise into a warm
saute pan and finish with the chopped herbs.

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DISH IV

DOVER SOLE
SPICY G AZPACHO I FRESHWATER PEARLS I EXOTIC MOUSSELINE

Dover sole Spicy gazpacho

------PAGE 81

15 Pimientos de Padron
Exotic mousseline ½ cucumber
- - - -----PAGE 81
about 1 g xanthan gum
20 ml Thai fish sauce
Fragrant foam 10 ml almond oil
10 ml lemon oil
100 g mushrooms 5 splashes of green tabasco (Jalapeno)
100 g shallots 10 ml lime juice
1 clove of garlic, chopped 10 ml mizkan vinegar
2 g kaffir lime leaves 1 tbsp parsley or spinach puree
30 g ginger, roughly chopped salt, pepper, simple syrup
1 stalk of finely-chopped lemongrass
2 tbsp mild curry powder Cut the pimientos de Padron in half. Remove the
1 tsp ras el-hanout seeds and wash them once in hot water. Then juice
100 ml Noilly Prat them with the washed cucumber. Thicken the liquid
200 ml chicken stock (see page 345) with xanthan gum. Strain and process them with
200 ml unsweetened coconut milk the remaining ingredients. Season with salt, pepper
Salt, pepper, sugar and the simple syrup to a savoury sweet-sour and
½ tsp lecithin slightly hot flavour.

Roughly dice the mushrooms and shallots, sweat

them together with garlic, kaffir lime leaves, ginger Oyster tapioca
PAGE 81
and lemongrass. Dry mix the curry powder and ras
el hanout and dust the mix with it. Douse it with
Noilly Prat and reduce by half. Pour in chicken Oyster cream
stock and coconut milk and then reduce it again by
a third. Then let it simmer for 1 hour, then strain it 1 shallot cut into brunoise
through a cloth sieve and season it with salt, Vegetable oil
pepper and sugar. Before serving warm to about 30 ml white wine
75 ·c, add the lecithin and make it into a stable 75 ml dashi (see page 347)
foam with a hand-held blender. 3 oysters (Gillardeau No 2)
90 g creme fra1'che
10 g chives
10 g coriander
1 stalk of parsley
Agar-agar
Gellan gum

Saute the shallot in oil until translucent, then add

white wine and dashi and reduce. Open the oysters,
then bring to the boil with oyster water. Then
immediately mix together until creamy with the
creme fra1'che, chives, coriander and parsley in the
Thermomix. Pass through a conical strainer. Add 1 g
agar-agar and 1 g gel Ian gum per 100 ml mixture.
Bring the liquid to the boil again with the agar-agar
and gellan gum and then let it form a gel. When cold,
beat mixture into a smooth gel in the Thermomix.
 MENU
II

Herb salad

TO SERVE
½ head of fine green frisee lettuce
1 tbsp parsley tips
1 tbsp chervil tips Make the oyster tapioca 1.5 cm deep on a plate
1 tsp dill tips using a ring (4cm diam.). Lay the sole on the
1 tsp fine coriander leaves tapioca and garnish it with the glazed vegetable
10 tarragon tips pearls and the wild herb salad. Dot the oyster
½ pack daikon cress cream with the crispy spirals, and decorate it with
½ pack of red shiso cress the flowers. Arrange them around the sole. Finally
4 leaves of radicchio add the fragrant foam on top of the tapioca and
50 ml shiso vinaigrette (see page 348) pour it on the spicy gazpacho. Serve the mousse­
line separately.
Mix the tips of the frisee lettuce with the herbs and
the cress. Cut the radicchio lettuce into fine strips
and add it to the mixture. Marinate everything in
the vinaigrette and season to taste.

Crispy spirals

60 g flour
15 g Surprises Trisol
50 g tapioca flour
10 g egg whites
6 g salt
80 ml mineral water
1 tbsp chive oil (see page 348)
500 ml palm fat

Dry mix the Surprises Trisol, tapioca flour, egg white

and salt and use the mineral water to work all of
the ingredients into a smooth batter. Then colour
with the chive oil and fry in palm oil at 180 •c.

Garnish

1 tbsp carrot pearls (diam. 3 mm)

1 tbsp yellow carrot pearls (diam. 3 mm)
1 tbsp cucumber pearls (diam. 3 mm)
2 tsp butter
Salt, sugar
8 borage blossoms
24 yellow marigolds
24 red marigolds
24 cornflowers

Blanch the vegetable pearls in salted water

until they are crunchy. Then glaze them with
some butter, salt and sugar in a small pot.

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 MENU
II

DI SH V

KUROBUTA
PORK
[BACK
[& TROTTER]
YAMS
EDAMAME
JAPANESE SANSHO PEPPER

Edamame

Japanese sansho pepper

Pork back

Porkjus

Trotter croquette

Yam puree

Yams

84

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DI SH V
KUROBUTA PORK [BACK & TROTTER]
YAMS I EDAMAME I JAPANESE SANSHO PEPPER
Pork back
1 piece pork back at 1.4 kg (Kurobuta pork,
or: Berkshire pork)
Salt, freshly ground Japanese sansho pepper
2 tbsp vegetable oil
50 g butter
1 clove of garlic, crushed
2 thyme sprigs
Prepare the pork back, portion into 4 slices at
220-230 g each and tie them together with string.
Use the trimmings to make a jus.
Season the meat with salt and pepper. Sear it on
all sides in oil in a hot pan and then continue to
cook it on a grill in the oven at 200 ·c for 3 more
minutes. Then let the meat rest in the Hold-o-mat
at 62 ·c for 10 minutes.
Before serving, foam up the butter in a pan, add
the garlic and thyme and baste the meat in it until
it reaches a temperature of 54 ·c. Let the meat
stand again at 62 •c in the Hold-o-mat for 10 min­
utes and then briefly fry off on all sides on the grill
plate or in a pan. Carve before serving.
Trotter praline
1 L water
50 g pickling salt
20 g salt
2 bay leaves
2 cloves
2 thyme sprigs
10 peppercorns
10 juniper berries
2 cloves of garlic
4 pig's trotters
150 g root vegetables, roughly chopped (shallots,
carrots, celeriac)
1 tsp Japanese mustard
Salt, pepper, sugar
flour
2 egg whites
5 sheets of filo pastry, cut into fine flakes (3 x 3 mm)
500ml palm fat
Pickle the trotters for 24 hours in a mixture of
water, pickling salt, bay leaves, cloves, thyme,
peppercorns, juniper and garlic. Then remove and
boil in salted water until soft along with the root
vegetables.
Take the trotters out of the water, detach the
meat from the bones and, when cooled, cut into
fine dice. Make sure that cartilage and tendons are
removed. Then warm up the diced meat again in
a pot with some stock and season with mustard,
salt, pepper and sugar. Roll the mixture in clingfilm
into rolls while it's still hot (2.5 cm diameter) and
then refrigerate. Slice the cooled rolls into 1.5 cm
thick slices and dust lightly with flour. Beat the
egg white to a fine foam, dip the pig trotter slices
in the egg white then carefully bread them in the
filo pastry flakes. Before serving, fry them at 180 ·c
in palm oil for approx. 90 seconds until golden
and crispy.

100g root vegetables, finely chopped (carrots,
celeriac, shallots)
3 tbsp vegetable oil
400g trimmings from Kurobota pork (see left)
100ml red port
50ml Noilly Prat
50ml madeira
500ml veal jus (see page 344)
Salt, freshly ground Japanese sansho pepper
1-2 pinches of xanthan gum
30g cold butter
Fry the vegetables in a pot with oil without letting
them change colour, add the meat trimmings and
cook at medium heat until there is a slight col­
ouring. Add the alcohol and reduce to a third. Then
fill to the top with veal jus and leave to simmer
lightly for 2 hours. Then strain and reduce it to
150-170 ml. Season to taste with salt and pepper
and, if necessary, thicken with xanthan gum.
Add the cold butter before serving.
Yam puree
1 finely-diced shallot
3 small mushrooms, finely diced
2 tbsp butter
350g yams, peeled and finely diced
2 tbsp white port
4 tbsp Noilly Prat
100ml chicken stock (see page 345)
150ml cream
Salt, pepper, nutmeg, sugar
Saute the shallots and mushrooms in butter, then
add the yams and briefly cook together. Add the
port and Noilly Prat and reduce to a third. Fill to
the top with chicken stock and cook the vegetables
until soft with the lid on. Meanwhile boil down
the cream until thick and then blend with the vege­
tables in the Thermomix to a smooth puree. Season
with salt, pepper, nutmeg and sugar. Then strain
the puree through a sieve and keep hot in a spray
bottle in the bain-marie at 66 ·c until use.
MENU
II
Yams
TO SERVE
2 medium-sized yams (about 250g peeled)
1 L palm oil for deep-frying
3 tbsp traditional tempura batter Lay the sliced meat in the centre of the plate and
400ml water season with Japanese sansho pepper and Maldon
8g instant dashi powder salt. Arrange a circle of glazed yams, edamame and
1 pinch of Japanese sansho pepper yam puree around the meat. Lay a pig foot praline
10g ginger on the meat and garnish the plate with chickweed.
100g sugar Finally, pour the jus into the circle, generously
100ml mirin around the meat.
200ml low-salt soy sauce
Deep fry the whole peeled yams in oil at 180 'C un­
til golden. Then fry the tempura batter until golden.
Bring the water to the boil with the dashi powder
and leave to stand for 15 minutes. Then add the
remaining ingredients except for the yams and re­
duce to a third. Add the yams to the hot stock and
refrigerate, covered, for 24 hours. Then remove
from the stock and cut into shapely balls. Strain the
stock and glaze the yams in it.
Garnish
Japanese sansho pepper and Maldon salt
80 shelled edamame beans (heated in court bouil­
lon, glazed with some butter and seasoned)
48 chickweed tops
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 MENU
II

DISH VI

PIGEON
BLACK PUDDING
JERUSALEM ARTICHOKE
RED AROMAS

Berries

Black pudding cream

Jerusalem artichoke crisp

Jerusalem artichoke puree

Jerusalem artichoke ragout

Jerusalem artichoke, raw, marinated

Pigeon

Pigeon jus

Red fruit gel

88

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BAU.STEINE DISH VI

Pure gustatory harmony: Opulence and

animal power. No sharp contrast, no sur­
prise thrills. Just good flavour. And also an
ultra classical preparation: Blood and foie
gras cooked in the pigeon jus until clear -
not as heavy as a rouennaise sauce, but still
very elegant. Served with the intense black
pudding mousse; a sweetness, a mineral
flavour, a melting texture. The pigeon
breast is pink and crisp, roasted on the
bone, basted with foamed butter, a twig of
rosemary and a stalk of thyme. The result:
Super-crispy golden skin, juiciness, abun­
dance and depth of flavour from the sauce.
And what about fruit and tensioni What
else but a perfect pinot noir to go along
with iti
 MENU
II

Pigeon breast Pigeon jus Black pudding

cream

_P_gi _e_o___
n 100 g mirepoix (shallots, carrots, 400 g high quality black pudding
PAGE 92
celery stalks) 75 ml unfiltered apple juice
2 finely diced mushrooms 20 g vegetarian gelatine (Sosa)
4 tbsp vegetable oil 1 pinch of xanthan gum
4 pigeons, cut into walnut-sized pieces 1 tbsp Calvados
2 bay leaves Salt
10 white peppercorns
3 cloves of garlic Mix the black pudding in the Thermomix for about
1 sprig of thyme 10 minutes and warm up to 50 'C. Then strain
75 g foie gras the homogenous mixture through a micro-sieve.
50 ml madeira Add apple juice and gelatine and bring to the boil.
60ml cognac Allow the mixture to gel in a container and process
60 ml red wine again in the Thermomix at 60"C until smooth.
120 ml red port Season with calvados and salt and, if necessary,
500 ml chicken jus (see page 345) thicken with xanthan gum. Put the mixture into
50 ml pig's blood spray bottles and store at 62 'C in a Hold-o-Mat
1 pinch of xanthan gum until needed.
Salt, pepper
50 g cold butter

Fry the vegetables in a pot with oil without letting

them change colour, add the meat trimmings and
cook at medium heat until they start to change
colour. Add the seasonings and the goose liver, and
briefly cook together. Then add the alcohol and
reduce by two thirds. Then pour in the chicken jus
and add the blood. Leave the jus on a low simmer
for 3 hours, then strain through a fine sieve, reduce
to 150-170 ml and thicken with xanthan gum.
Season with salt and pepper before serving and
add in the cold butter.

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DISH VI
PIGEON
BLACK PUDDING I JERUSALEM ARTICHOKE I RED AROMAS
4 pigeons, weighing 680g each with heads and
claws, well hanged (preferably from Theo Kieffer in
Alsace)
Salt, pepper
8 tbsp vegetable oil
500g goose fat
100g butter
2 thyme sprigs
1 sprig of rosemary
Remove the legs from the pigeons and cut them in
half so that the backbones can be removed while
leaving both breasts attached to the bone. Remove
innards and blood, dry with kitchen towel and
clean. Pluck any remaining feathers and feather
shafts.
Cut the claws off the legs and pluck out any last
feathers and feather shafts. Season the legs with
salt and pepper and sear on the skin side with
4 tbsp oil. Turn briefly and then cook as a confit in
the oven at 80 ·c immersed in melted goose fat
for 6 hours. Release the hip bones from the leg
confits. Before serving, fry the legs in oil, primarily
on the skin side, in a Teflon pan until crispy. Season
again . Season the pigeon breasts with salt and
pepper and sear the skin side with 4 tbsp oil, the
reduce the heat and add butter as well as thyme and
rosemary. Baste the pigeon with the foamed butter,
then put in the oven for 4 minutes at 200 ·c and
then let it rest in the Hold-o-Mat for 35 minutes at
62 •c. Before serving, baste the pigeon breast again
in butter until a core temperature of 52 •c has
been reached. Finally sear the breast side with a
culinary torch and so crisp it up, then cut from the
bone. Cut in half lengthwise and serve.
P i ge
� _o _n�ju__
_s
_� PAGE 91
Jerusalem artichoke puree
600g Jerusalem artichoke
200ml milk
20 ml cream
Salt, pepper, sugar
2g xanthan gum
Peel the Jerusalem artichoke and cut into small
pieces. Mix milk and cream in a pot and boil the
peeled Jerusalem artichoke until soft. Pass through
a strainer and then work into a smooth puree.
Season with salt, pepper and sugar and, if neces­
sary, thicken with xanthan gum. Put the puree
into spray bottle and store at 65 ·c in a bain-marie
until needed.
Jerusalem arti choke chips
300g Jerusalem artichoke
100ml still water
1 pinch of xanthan gum
500ml palm fat
Salt
Wash the Jerusalem artichoke, brush clean and
steam at 100•c in the convection oven for 1.5
hours. Then scrape the flesh from the skin and mix
150g flesh with 150g peel, water and xanthan gum
in the Thermomix until fine and then strain.
Add half the strained residue back to the strained
mixture and stir until smooth. Then spread the
mixture 2mm thick on a silicon baking mat and dry
for 2 hours at 110·c in the convection oven. Then
break off a piece of 5 x 5 cm, fry in 170·c hot oil
and form into little baskets using a cork. Allow the
fat to drip off onto kitchen paper, season with salt
and keep in the Hold-o-Mat until required.
Bla ck pudd ing cream
PAGE 91
 MENU
II

Cassis gel

TO SERVE
200g cassis puree
50g raspberry puree
20ml Creme de Cassis Carve the pigeon breast and place on the plate.
30ml blackcurrant juice Dot the black pudding cream on the plate and lay
3g agar-agar on the Jerusalem artichokes.
3g gellan gum Place a Jerusalem artichokes basket on the plate
and fill with Jerusalem artichoke ragout so that the
Mix all ingredients together an process to a smooth basket is half-filled. Arrange the balls attractively
jelly in the Thermomix. and garnish the plate with Jerusalem artichoke
puree, cassis gel and the berries. Then decorate
with mizuna tips and lay the crispy pigeon leg on
Jerusalem artichoke garnish top. Pour the pigeon jus around it.

4 large Jerusalem artichokes

20ml shiso vinaigrette (see page 348)
1½ tbsp vegetable oil
Salt, pepper

Wash the Jerusalem artichoke and brush clean.

Then halve the 2 Jerusalem artichokes lengthways
and cut out sixteen 1 mm thick slices from the cut
side. Cut the ends of the Jerusalem artichokes
in 2 mm thick slices and cut into 8 slices each with
1 m and 2 m diameters using rings to help the
cutting. Make incisions into the 1 mm thick slices to
the middle, marinate in shiso vinaigrette, salt lightly
and roll into balls. Also marinate the cut out slices
in shiso vinaigrette and salt lightly.
Peel the remaining Jerusalem artichokes and cut
into brunoise with an edge length of 3 mm; shortly
before serving saute in a Teflon pan in some oil
and season with salt and pepper.

Garnish

4 juniper berries, quartered

8 blueberries, halved
16 mizuna tips

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 MENU
II

DISH VI I

BLACK FOREST
CHERRIES
HOMMAGE TO THE HOMELAND

Cherry air

Cherry ragout

Cherry sorbet

Chocolate crumble

Chocolate mousse

Crunchy pearls

Kirsch foam

94

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BAU.STEINE DISH VII

When Christian Bau speaks about his

homeland, he goes into rhapsodies. Ba­
den, the Black Forest, the gentle hills on
the edge of the Rhine valley. Bacon, trout,
Black Forest gateau ... what the madeleine
was for Proust, for Bau is this most famous
of German cakes - a timelessly perfect
combination of plain dark chocolate, high­
ly aromatic kirsch, fruity cherries with a
perfect balance of sweet and sour and cool
cream. The one problem with the Black
Forest gateau is that nobody can manage
it at the end of a large meal ... Since 1998,
Bau has been tinkering around to make
a perfect miniature. Here he shows the
three basic components which also stand
on their own; a perfect fruit sorbet, an
aromatic chocolate mousse and a kirsch
foam, which one could as easily imagine
on top of a juicy fruit pie.
 MENU
II

Cherry sorbet Chocolate mousse Kirsch foam

250g cherry puree 400ml cream 500ml milk

60ml water 150g dark couverture chocolate
15g inverted sugar 3 egg yolks
1.2 g Super Neutrose 50g sugar
15g sugar 1 whole egg
Heat all ingredients to 60 •c. Put in a Pacojet Beat the cream and melt the couverture choco­
container and freeze. Pacotize as required. late over a bain-marie. Beat the egg yolk with the
sugar in a bain-marie until it has reached a tempe­
rature of 40'C. Then take the mixture out of the
bain-marie and beat again until cold. Then fold the
chocolate into the egg mixture and finally fold in
the cream. Store in a cool place until
needed.
50g glucose
The pulp of 1 ½ vanilla pods
2 00ml cream
5 tbsp Xanthazoon
375g white couverture chocolate
125ml kirsch
Bring the milk to the boil with glucose, vanilla pulp,
cream and Xanthazoon. Then add the couverture
chocolate and the kirsch. Put the mixture into an
iSi-Siphon and load with 2 gas capsules.

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DISH VII

BLACK FOREST CHERRIES

HOMMAG E TO THE HOMELAND

Cher ry or et Ch oc olatemou s se
_ _ _ _ _ _s _ _b_ _ __ PAGE 97 ------- - PAGE 97

Cherry i
a r Cherrygel

445 ml cherry juice 500 g cherry puree

5 ml red food colouring 6 g agar-agar
1.2 g xanthan gum 6 g gel Ian gum
3g Emulzoon
3g Suero Bring all ingredients to the boil. Then refrigerate
and leave to gel. Then use the Thermomix to work
Mix all ingredients with a hand-held blender until the cooled mixture into a smooth gel and strain.
the thickener has completely dissolved. Finally
refrigerate the mixture for at least 4 hours.
If required, foam up with the hand-held blender. Cherry r g
a out

10 cherries, stones removed

10 g cherry gel (see above)

Cut the cherries into fine dice and marinate with

the cherry gel. Store in a cool place till needed.

Kirs h
c foam
----- -
- PAGE 97
 MENU
II

Chocolate crumble

TO SERVE
350g flour
250g butter
100g sugar First arrange the chocolate mousse in a glass
75g cocoa powder dish. Then layer cherry ragout, chocolate crumble
and crispy pearls in equally thick layers, one after
Work together all ingredients with your hands until the other. Finally serve the kirsch foam on top and
a fine crumble has formed. Then spread out evenly place a scoop of cherry sorbet on top. Complete
on baking trays covered with baking paper and with the frothy cherry air.
bake at 180•c for 15 minutes.

Crunchy pearls

100g crunchy pearls (Valrhona)

5g silver powder

Colour the crispy pearls with the silver powder and

store cool.

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DI SH VI 11

>RING
OF DESIRE<
PISTACHIOS
RASPBERRIES
LIMES

Chocolate raspberry biscuits

Lime cress

Lime drops

Lime gel

Lime parfait ball

Pistachio cream

Pistachio sponge

Raspberry dashi

Raspberry gel

Raspberry segments

Raspberry sorbet
DISH VIII
>RING OF DESIRE<
PISTACHIO I RASPBERRY I LIME
Pistachio milk
115ml milk
130 ml cream
115g pistachios
Bring all ingredients to the boil.
Refrigerate the mixture for 24 hours.
Then strain the mixture.
Pistachio mixture
140ml pistachio milk (see above)
115g white couverture chocolate
25g pistachio pulp
50g egg yolks
Heat the pistachio milk in Thermomix
to 85·c. Then add the couverture
chocolate and the pistachio pulp and
mix it all to a homogeneous mixture.
Then thicken with egg yolk. Put the
mixture in a terrine form, wrap in cling
film and cook in a bain-marie in the
oven at 130•c for 2 hours. Then re-
move the mixture from the bain-ma-
rie and leave to cool in a cooling
house. Then mix in the Thermomix at
50 •c and pour into silicon ring forms
without creating air
bubbles.
Crispy gateau base
113g white couverture chocolate
11ml walnut oil
11 g caramelised pistachios, chopped
34g Eclat d'Or (crepe wafers)
Melt the couverture chocolate and
the walnut oil in the bain-marie.
Then fold in the pistachios and the
Eclat d'Or. Spread the mixture around
3mm thick on a pan covered with
baking paper and freeze. Cut the fro­
zen base to the appropriate size.
Then press into the ring-form without
letting any air enter and freeze for at
least 2 hours.
Spray for pistachio gateau
150g white couverture chocolate
125 g cocoa butter
8g white colouring (titanium dioxide)
Melt the couverture chocolate and
the cocoa butter. Mix in the titanium
oxide and pour into an airbrush pistol
which has been warmed to 40 ·c
and spray the frozen gateau evenly
with it.
Raspberry sorbet
500g raspberry coulis
125ml water
110g sugar
30g dry glucose
Heat all ingredients to 85•c.
Put into 2 Pacojet containers and
freeze. Pacotize as required.
>Fake< raspberries
1 Pacojet beaker of raspberry sorbet
(see above)
1 silicon raspberry mould mat
After pacotizing, pour the raspberry
sorbet into a spray bottle. Fill up the
previously frozen raspberry mould
with it and distribute into the shapes
using a toothpick so that they are
completely filled without air bubbles.
The freeze for at least 4 hours. Re-
lease the raspberries from the mould
and keep frozen until serving.
Raspberry gel
250g raspberry puree
3g agar-agar
3g gel Ian gum
Juice of ½ lime
Bring the ingredients to the boil
while stirring and then leave to cool in
a container. Then, use the Thermo­
mix to beat the mixture into an even
smooth gel. Finally, strain.
7 g kaffir lime leaves
12 g lemongrass
125ml Riesling
220ml lime juice
65ml water
83g sugar
3g agar-agar
3g gel Ian gum
Finely slice the lime leaves and lemon­
grass. Bring all the ingredients to
the boil except for the agar-agar and
the gellan and pour over the lime
leaves and lemongrass, then leave to
stand for 24 hours. Then strain and
bring to the boil with agar-agar and
gellan. Pour into a glass dish and
use the Thermomix to beat the mix­
ture into an even smooth gel. Finally,
strain again.
Chocolate raspberry biscuits
250 g white couverture chocolate
25g raspberry crispy (Sosa)
Warm up the couverture chocolate.
Fold in the raspberry crispy and
spread out on film to a thickness of
3 mm. Form with a 3cm diameter
ring.

Pistachio sponge
85g pistachios, ground
125 g egg whites
80g egg yolks
82g sugar
20g flour
12 ml olive oil
Mix all ingredients at level 10 in the
Thermomix for 4 minutes. Put the
mixture into an iSi-Siphon, load with
4 gas capsules and refrigerate for
12 hours. Fill a plastic beaker one
quarter full with it and cook for about
40 seconds in the microwave at 1000
watts. Allow the sponge to cool and
shape to the desired size.
Lime parfait
75ml lime juice
25ml orange juice
50g sugar
2 gelatine leaves
15ml almond syrup
110g egg whites
60g sugar
75ml cream, whipped
Warm up lime juice, orange juice and
sugar. Soak the gelatine in ice-cold
water. Stir the almond syrup into
the warm liquid and refrigerate. Beat
the egg white with the sugar and fold
into the cooled liquid. Fold in the
whipped cream and fill into ball shape
of 3cm diameter. Freeze in the blast
freezer.
Spray for lime parfait
150g white couverture chocolate
125 g cocoa butter
3g green food colouring
Melt the couverture chocolate and
cocoa butter with the food colouring.
When warmed to 38-40•c, fill into an
airbrush pistol. Spray the frozen lime
parfaits evenly with the pistol.
Lime drops
128ml lime juice
125ml white wine
60ml water
45g sugar
25 g basil
6g kaffir lime leaves
6g lemongrass
Zest of ½ untreated lime
Bring all ingredients to the boil and
leave to stand for 12 hours. Then
strain and pour into small silicon
ball-shaped forms. Freeze in the blast
freezer.
Coating for lime drops
150ml water
80ml lime juice
20g sugar
20g vegetarian gelatine (Sosa)
1g Citras
Bring all ingredients to the boil. Push
a toothpick into the centre of the
lime drops and while still frozen, dip
them carefully into the coating. Allow
the drops to thaw then remove the
toothpicks.
MENU
II
Raspberry dashi
TO SERVE
250g frozen raspberries
25ml simple syrup ( 1:1)
12 g raspberry syrup (Monin) Lay the sprayed ring on the pre­
½ vanilla pod cooled plate and warm for 8 minutes.
1ml raspberry seed oil Decoratively arrange all the com­
10ml grape seed oil ponents in a circle on the pistachio
ring. Finally place on each a >fake<
Marinate the raspberries with simple raspberry and a scoop of raspberry
syrup and raspberry syrup. Add to sorbet and - when next to the guest -
a deep pan with the vanilla pod and pour the raspberry dashi in the centre
cover with aluminium foil. Cook in the of the ring until the bottom of the
oven at 120·c for 1 hour. Then leave plate is evenly covered.
suspended in a cloth strainer for 12
hours. Finally work both oils into the
juice collected.
Raspberry segments
1 punnet fresh raspberries
Blast freeze the whole raspberries
in liquid nitrogen. Then wrap in a
cloth and beat so that the individual
segments break up. Freeze until
ready to serve.
Garnish
1 pack lemon cress
8 fresh raspberries, without tops
102
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 PARIS

Many so-called truths are quite straightforward: France

is the home of classic European haute cuisine. It is now
protected as part of the Unesco World Cultural Heritage.
French cuisine is still the undisputed basis of Christian
Bau's creative work. Ever since he was an apprentice,
Bau used to cross the Rhine to the Strasbourg market to
fetch Breton oysters, foie gras, wood-pigeon, comte and
buckets of creme fraiche. More importantly, a world of
tastes in his head and tongue, an understanding of har­
mony and good flavour became part and parcel of his
culinary thought process that even the most relentless
trends, the most renowned fashions couldn't shake.
Bau's cuisine, one might posit, is still fundamentally
French today. Unlike so many masters of French haute
cuisine, however, he manages to allow outside influ­
ences - particularly those from Asia - to flow into his
dishes and to blend with the French foundations of his
cuisine on an equal footing. That becomes apparent, for
example, in his sauces. Naturally Christian Bau makes
sauces only out of the carcasses and offcuts of the meats
and fish with which they are to be served - preferably
made with butter. But if a Langoustine Royale is to be
served with a beurre blanc, then it will be made on a
dashi base made from kombu, bonito flakes, rice vine­
gar and mirin, which could hardly be a more beautiful
way to set apart the crustacean. And he does this not
as an exotic gimmick, but as a thought-through, highly
elegant and personal take on the classic repertoire.
Christian Bau is convinced that this classic repertoire
can be found in its purest form at Bernard Pacaud's res­
taurant. There is no question: there are more fashionable
restaurants in Paris than the >L'ambroiserie< at the Place
des Vosges, but there are none that are better. Chris­
tian Bau says, »This is where you can experience clas­
sic cuisine better than anywhere else. Pacaud receives
the best ingredients available in all of Paris. He gets
first pick. You can't find better asparagus, more beau­
tiful truffles or finer caviar than chez Pacaud«. Wheth­
er it's Norwegian lobster with sesame, curry sauce and
spinach, sea bass with artichokes and caviar or tarte
au chocolat with vanilla ice cream - Pacaud eschews
gimmicks. Bau says, »It's perfect. Mature. Timeless.«
Afterwards, Bernard Pacaud, always diffident, joins his
German colleague in enjoying a glass of champagne.
No stress, relaxed. Like anyone would be when it is you
who sets the standards.
106
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107
RED GAMBERONI
CAVIAR I APPLE I LARDO SNOW

BLUEFIN T UNA
CUCUMBER I COMBAVA I BLACK RICE VINEGAR

LANGO USTINE
KOSHIHIKARI I DAIKON I DASHI BEURRE BLANC

JOHN DORY
CARROT I PAK CHOI I SAVOURY MISO SOUP

VEAL 3
SWEETCORN I SPINACH I TRUFFLE

VENISON
AUBERGINE I ONION I SAUERBRATEN SAUCE

VERBENA
PEACH I RASPBERRY I MERINGUE

DARK CHOCOLATE
OLIVE OIL I CALAMANSI I FLEUR DE SEL
 MENU
Ill

DISH I

RED GAMBERONI
CAVIAR
APPLE
LARDO SNOW

Apple gel
Beurre blanc sauce
Chive oil
Crisps
Gamberoni tartare
Granny Smith apple
Lardo snow
Osietra imperial caviar

110

111
DISH I

RED GAMBERONI
CAVIAR I APPLE I LARDO SNOW

Gamberoni tartare Light shellfish stock

240 g meat from red carabinero shrimp (approx. 6 50g white part of leek
large animals) ½ fennel
50g diced Granny Smith (diam. 0.2cm) 2 shallots
20g chives, finely chopped 2 mushrooms
50ml lemon vinaigrette (see page 348) 25ml olive oil
Salt, pepper, sugar 1 kg different shellfish
120g Osietra imperial caviar 50ml white wine
150ml Noilly Prat
Cut up the carabinero's meat to make the tartare. 5 peppercorns
Die the apple and add it and the chives. Season 1 bay leaf
with the lime vinaigrette, salt, pepper and sugar. 1 sprig of thyme
Divide up the seasoned tartare into portions 1.5 L water
weighing 30 g each and form them into rings (4 cm
diameter). Weigh out 15g caviar per portion and Cut the vegetables into a mirepoix and saute
form into a ring on the tartare. Cover and refriger­ in olive oil until translucent. Add the shellfish, add
ate until you are ready to serve. a bit of white wine and Noilly Prat and add the
seasoning. Then top it up with warm water. Allow
the stock to simmer for about 2 hours and then
Beurre blanc pass it through a fine sieve.

200ml white wine

500 ml light shellfish stock (see right) Chive oil
60 g salted butter
60 g unsalted butter 120g chives
Salt, cayenne pepper 60g broad leaf parsley
20 g chive oil (see right) 200ml sunflower oil
3g salt
Reduce the white wine by half and top up with the
shellfish stock. Reduce all of this to 150 ml. Pass Mix all ingredients in the Thermomix at 8 0 ·c and
through a fine strainer and mix it with the butter. run it for 3 minutes. Then pour onto a cloth sieve.
Season with salt and cayenne pepper and lay aside Cool the oil that collects in the blast freezer.
until the beurre blanc is just a bit warm to the Then remove the oil, leaving the frozen water on
touch. While swivelling the container, pour in a the bottom.
ribbon of the chive oil and mix.

Lardo snow

100g Lardo

Freeze the lardo and grate it to a fine snow using

a microplane grater. Freeze until required.
 MENU
Ill

TO SERVE
300g green apple puree, sieved through a fine
cloth
3g agar-agar Place the tartare with its caviar topping in the
3g gellan gum centre of the plate. Remove the ring and place a
bit of lardo snow on top in the centre. Press in
Bring the ingredients to the boil and allow to cool 3 marigolds arounds each lardo snow and spray on
in a mould. Then use the Thermomix to beat the 3 dots of apple gel. Garnish the apple gel with the
mixture into a smooth gel. apple sticks. Finally pour the buerre blanc around
the tartare and set a green crisp on top of the lardo
snow.
Green crisps

5g flour
5g corn starch
50g veal stock (see page 344)
50ml water
8 g butter
30ml olive oil
5g green food colouring
Salt, pepper
1 L neutral oil for frying

Process all the ingredients to a smooth batter.

Cover the bottom of a well-coated Teflon pan in
fat and cook until a thin lattice crisp is produced.
Remove the fat from the crisps on kitchen paper
and store it in the warming cabinet until needed.

Garnish

1 marigold, plucked to individual segments

24 fine apple sticks (1 x 1 mm edge length, 2cm
long)

112
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113
 ME I
II

DISH II

BLUEFIN TUNA
CUCUMBER
COMBAVA
BLACK RICE VINEGAR

Avocado cream

Bluefin tuna rolls

Bluefin tuna rolls tataki

Bluefin tuna tartare

Combava vinaigrette

Cucumber foam

Cucumber ice cream

Kimizu

Kiwi
Passion fruit core

Pickled cucumbers

Puffed rice

Wakame seaweed crisps

11

11
BAU.STEINE DISH II

What a wonderfully unpretentious, light­

weight kickoff: creamy tuna fish belly,
0-toro, carefully hand-chopped to make a
tartare, mixed with brunoise and flavoured
with lime marinade and chives. The tuna fish
is carefully encased in razor-thin radish
slices and pak choi: the creaminess of the
meat, the crunchy texture of the cucum­
ber and the subtle flavouring. Marinaded
cucumber pearls add an extra freshness.
The vinaigrette adds citrus scents and
tartness for the oily fish. As transparent as
it is, this is a good example of how harmo­
nious >fusion< cooking can be - while neg­
itoro is an iconic Japanese dish, the aroma
of the kaffir limes are clearly reminiscent
of a cuisine much more southwest, i.e. in
the direction of Thailand.
 MENU
Ill

Tuna tartare Cucumber pearls Combava­

Vinaigrette

Recipe, page 118 ½ cucumber 100ml black kombu rice vinegar

Peel the cucumber and form a total of 16 pearls
using a melon scoop ( 0.5cm diameter). Put them
into a container. Cover them with the vacuum stock
and vacuum seal everything.
0.2g xanthan gum
50ml combava oil (see below)
Thicken the rice vinegar with xanthan gum and then
whip in the combava oil to form a finely-beaded
emulsion.

Cucumber vacuum stock

100ml cucumber juice, freshly pressed
150ml gherkin juice
40 ml Chardonnay vinegar (Forum)
10g mustard
20ml dill oil (see page 348)
Salt, sugar
Mix all ingredients and season with salt and pepper.
Combava oil
5g unwaxed kaffir lime zest (combava)
100 ml grape seed oil
2g salt
Grate the kaffir lime with a microplane grater.
Vacuum-seal the zest with the oil and salt and
place in a bain-marie at 50 'C for 2 hours. Let
it stand in ice-water for 2 days. After 48 hours,
strain and store it in a cool dark place.

116
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117
DISH II

BLUEFIN TUNA
CUCUMBER I COMBAVA I BLACK RICE VINEGAR

Tuna _Cu
_ c_ u
_ m
_ b _ _ e_ar_ l_ s__
_ _ er_ p PAGE 117
Ki m i zu

1 kg bluefin tuna (centre cut, sashimi 120 g egg yolks

quality, including belly)
Salt, pepper
Sesame oil
50g mirin
100g low-salt soy sauce
50g cucumber brunoise (see right)
100g lime vinaigrette (see page 3 48)
10g chives, finely sliced
8 thin slices of radish (edge length
3.5 x 6 cm, 1 mm thick)
8 leaves of pak choi
1 tsp best olive oil
Zest of ¼ unwaxed lime
Cut 2 pieces from the tuna fish of
10-12cm in length and 4 x 4cm edge
length. Season with salt and pep-
per and fry briefly on all sides with
sesame oil on the griddle. Mix the
mirin and the soy sauce, while turning
the tuna morsels in the mixture. Torch
all around using a culinary torch and
then refrigerate the dish.
Portion out the cooled tuna fish slices
into 6 mm thick slices (3 slices per
portion).
Chop the remaining tuna fish to a fine
tartare and add half of the cucumber
brunoise. Season with lime vinai­
grette, salt, pepper and chives. Lay
out the radish slices next to each oth­
er. Lay a pak choi leaf on each radish
slice and press them lightly with
a palette knife. Spread the tartare
on them and roll them to form a 1 cm
diameter roll. Wrap it firmly in cling
film and refrigerate for 30 minutes.
Before serving, trim to 3.5cm long
and remove the foil. Chop the tuna
toro to a rough tartare to an edge
length of 4 mm. Add the second half
of the cucumber brunoise and season
with olive oil, salt and lime zest.
Weigh out 8 portions at 18 g each and
cut out using a cutter (diam. 4 cm).
Cover with cling film and refrigerate
until serving.
Cucumber sl i ce s
½ cucumber
Vacuuming stock (see page 117)
Peel the cucumber and cut it using
the slicing machine laterally to
2 mm thick strips. Remove the core
when doing so. Then make 16 slices
(5 mm diameter) and 16 slices
(15 mm diameter) from the cucumber
strips. Put them into separate con­
tainers and cover them with the vacu-
urning stock and vacuum seal them.
For the cucumber bruno i se
½ cucumber
Vacuuming stock (see page 117)
Peel the cucumber and cut it into
a brunoise with an edge length of
2 mm. Put it into a container, cover
it with poaching stock and vacuum
seal it.
Co-----
- mbava oil
- PAGE 117
Co mb_ _ _v_i_na
_ _ _ _ a_va _ i�g�re
_ _t et_ __ PAGE.
Avo cado cream
3 ripe, peeled avocados with stones
removed
70 g yoghurt
10 g chervil
5g tarragon
10 g coriander
10g basil
Juice of 1 lemon
Salt, pepper, sugar
Use the Thermomix to whip all the
ingredients into a cream. Season,
strain and pour the mixture into a
spray bottle.
50 ml mirin
50 ml rice vinegar
Salt
Mix all the ingredients in a Thermomix
°
at 8 5 C to a fine cream. Season to
taste with salt and strain through a
fine strainer.
Black p uf fe d r i ce
50g black rice from Piedmont
1 L water
500g frying fat
Salt
Wash the rice under running water
and boil it until it is soft. Then rinse
it in cold water. Spread out a dish
cloth over a pan and spread out the
rice on top of it so that the grains
are separated. Allow to air dry for 24
hours. Heat the frying oil to 220·c
and allow the dried rice to puff up
in the oil briefly. Allow it to drip on
kitchen paper and add salt while still
hot. Keep in warming cabinet until
required.
117
Pass io n frui t core
1 passion fruit
Cut the passion fruit in half. Remove
out the seeds and put then into a
sieve. Lay the juice aside for further
use and keep the seeds cool and
airtight until required.

Cucumber foam
150ml liquid from juiced cucumbers
75g sour cream
50g Greek yoghurt
30g creme fraiche
25 g Proespuma
Juice of½ lime
30ml pickled gherkin juice
1 sheet of gelatine, softened and
squeezed
Stir the cucumber juice with sour
cream, yogurt, creme fraiche and
proespuma until smooth. Mix the
lime juice with the pickled gherkin
juice and then warm up the mixture.
Dissolve the gelatine in the liquid.
Combine both mixtures and pour
them into an iSi-Siphon. Add the gas
of 2 capsules and let it stand in iced
water for 5 hours. Refrigerate until
needed.
Cucumber ice cream
135 g glucose powder
18 g sugar
450ml liquid from juiced cucumbers
20ml rice vinegar
25g passion fruit pulp
25ml simple syrup (1:1)
10ml champagne vinegar
10ml gin
1.5 sheet of gelatine, softened and
squeezed
Salt, pepper, sugar
Green food colouring
Mix the glucose and sugar together.
Mix the gherkin juice, rice vinegar,
passion fruit pulp, simple syrup,
champagne vinegar and gin and warm
the mixture to 45·c. Trickle the
glucose-sugar mixture onto it and
heat it to 86 ·c. Dissolve the gela­
tine in it. Season it with salt, pepper
and sugar and colour it with green
food colouring, if required. Put it in
the Pacojet container and freeze it.
Pacotize it before use.
Wakame seaweed crisps
100g mealy potatoes
500ml water
20g parsley leaves
1 tbsp wakame seaweed powder
Salt, pepper
Cook the potatoes until they are done
and then strain them. Keep the water
you cooked them in. Finely mix 90g
of the cooked potatoes with 30 ml of
the cooking water in the Thermomix.
Add parsley and seaweed powder
and continue to mix until it becomes
an even mixture. Season it with salt
and pepper. Strain and spread out
1 mm thick on a silicon mat. Dry in the
dehydrator for at least 12 hours at
50 •c. Break it into the desired sizes
and store it in an airtight container.
Garnish
24 cut out kiwi pearls
½ kaffir lime
8 borage blossoms
8 cucumber flowers
8 wakame seaweed crisps
1 pack red shiso cress
32 dill tips
MENU
Ill
TO SERVE
Salt the tuna fish slices on both sides
and place them in a fan-like fashion
on the plate. Then put on the formed
tartare behind them. Put on a tartare
roll and spray the cucumber foam
behind the roll so that it does not
touch the roll or the tartare. Garnish
the plate with avocado cream, kimizu,
cucumber elements and kiwi pearls.
Using a fine microplane grater, grate
some kaffir lime zest over the plate.
Drizzle the combava vinaigrette on
the plate. Arrange the blossoms,
crisps, cress, dill and puffed rice and
finally put a scoop of cucumber ice
cream on the plate.
118
I
119
 MENU
Ill

DISH Ill

LANGOUSTINE
KOSHIHIKARI
DA IKON
DASHI BEURRE BLANC

Daikon cress

Daikon radish oil

Dashi beurre blanc

Koshihikari rice

Langoustine

Pickled radish

Rice flakes

120

121
DISH 111

LANGOUSTINE
KOSHIHIKARI I DAIKON I DASHI BEURRE BLANC

Langoustines Koshihikari

8 large langoustine royal (3/ 4 calibration, prefera­ 200g Koshihikari rice

bly from Guilvinec )
Salt, pepper
Remove the langoustine meat from the shell and lay
it on a towel. Then carefully devein them. Add salt
and pepper on both sides. Lay them on the grill for
30 seconds, shell-side first, so that the langoust­
ines remain straight. Then turn them and cook on
the other side also for 45-60 seconds.
Miso coating
100g white miso paste
80ml dashi Beurre blanc (see page 347)
20ml chicken stock (see page 345)
Mix all the ingredients and bring to the boil once.
Brush the langoustine with the hot coating.
20 g finely-diced shallots
1 tbsp vegetable oil
Salt
30 ml white wine
750ml chicken stock (see page 345)
50g butter
20ml whipped cream
Pepper, sugar
Rinse the rice under the cold tap for 30 seconds.
Saute the diced shallots in oil until translucent,
then add the washed rice and a little salt. Then add
white wine and boil until the liquid has evaporat­
ed. Meanwhile, while constantly stirring, gradually
add the hot chicken broth. Keep topping up and
simmering until the rice is still slightly al dente. To
finish, add cold butter and cream and season with
salt, sugar and pepper.

Pickle-stock

300ml water
150ml rice vinegar
50ml mirin
15g salt
15g sugar
5 juniper berries
3 bay leaves
10 peppercorns

Bring all ingredients to the boil.

 MENU
Ill

Pickled daikon
TO SERVE
1 large daikon (white radish)
Pickle-stock (see left)
1-1 ½ tbsp red beetroot powder Arrange the creamy koshikari lengthwise on a pre­
warmed plate and place the langoustine on top.
Break up the radish and cut it into 1mm thick slices Lay the coins on the plate, while alternating with the
with the slicing machine. Cut out a total of 32 langoustines. Sprinkle the rice flakes on them. Place
slices (2 cm diameter) for the coins. Cut 32 strips the rolls around the langoustine and garnish with
(10 x 2cm) for the rolls. Pour half of the hot pickle­ daikon cress and bean blossoms. Add the daikon
stock over half each of the coins and strips. Colour oil and the hot dashi beurre blanc and pour them
the other half of the stock with the beetroot around the langoustine, drop-by-drop.
powder and pour this hot solution over the rest of
the radish strips and slices. Then refrigerate for
at least 24 hours. To serve, roll up the strips to
small rolls using a metal skewer (1 cm diameter) and
warm them up in the Hold-o-Mat at 62 •c for 10
minutes.

Garnish

50 g fried green rice flakes

8 bean blossoms
1 pack daikon cress
40 ml daikon oil (see page 348)
300 ml dashi Beurre blanc (see page 347)

122
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 MENU
Ill

DI SH IV

JOHN DORY
CARROT
PAK CHOI
SAVOURY MISO SOUP

Carrot and ginger puree

Coriander oil

Edamame

John Dory

Miso oil

Miso soup

Pak choi

Razor clams

Shellfish oil

Soy sprouts

124

125
BAU.STEINE DISH IV

A perfect cooking technique for the pre­

cious John Dory: gently browned on bak­
ing paper until just coloured, then slow­
cooked at 48 degrees in grapeseed oil.
Then, a miso searing paste you could use
in so many dishes and a culinary torch
come into play, both of which give the fish
everything it needs to bring out its essen­
tial flavour, glazed juiciness, subtle toasted
notes and delicately aromatic sweetness.
Underscored by a mild carrot and ginger
puree, the quiet star on the plate is a
miso soup based on a bouillabaisse stock.
Just looking at it, you wouldn't guess how
complex it is to make, and yet it would
work wonders as a setting for innumerable
other saltwater fish and shellfish dishes.
And what makes it even more unique: it's
almost fat-free!
 MENU
Ill

John Dory Carrot ginger puree Miso soup

2 John Dory at 2-2.2 kg each
Salt, pepper
1 L grapeseed oil
30g miso paste for flaming (see page 349)
Fillet the fish, remove the skin and sinews, and then
cut each fillet into 4 pieces. Set the smaller belly
pieces aside and use for other purposes.
Salt and pepper the 8 pieces and briefly brown in
pan on a piece of colourless baking paper. Then put
it in the grapeseed oil, warmed to 48 •c and slow­
cook it until it reaches a temperature of about
42 •c. Remove the fish from the oil, spread the
miso searing paste over it and quickly torch it with
a culinary torch.
100 g shallots
200 g butter
750 g carrots
50 g peeled ginger
350 ml freshly pressed carrot juice
Salt, sugar
Finely chop the shallots and saute them in butter
until they are translucent. Dice the carrots and
then add them. Slice the ginger and then add it.
Then add a bit of carrot juice and cook the carrots
till soft. Then mix in Thermomix until fine. Season
to taste with salt and sugar and pass the mixture
through a fine sieve.
1 L bouillabaisse stock (see page 128)
500 g egg whites
250 g clarifying meat (finely minced chicken meat}
1 clove of garlic
½ bulb of ginger
3 stalks of lemongrass
½ shallot
100 g light miso paste
20 saffron threads
1 pinch of xanthan gum to thicken
Soy sauce to taste
Mix all ingredients well and then clarify on low heat,
stirring constantly. Then strain through a cloth and
collect the stock. Sightly thicken it with xanthan
gum and refine it with salt, sugar and, if needed, a
few drops of very high quality soy sauce.

126
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127
DISH IV

JOHN DORY
CARROT I PAK CHOI I SAVOURY MISO SOUP

_Jo
_ _hn_D_ o_ry__
PAGE _C_a _rr_ o_t_ a_ n_d---'g=--i_n-=- r p_ur_e _e__ PAGE
ge_ ----'----
127
127

Miso soup Pak ch oi

PAGE 127

8 mini pak choi

Bo uillaba isse stock 25ml vegetable stock (see page 344)
2ml ginger syrup (from pickled steam ginger)
5 tomatoes 2ml lemon juice
5 shallots 10ml sake
1 leek (only the white part) 10ml mirin
½ fennel 1 g salt
1 stalk of celery 1g sugar
1 garlic bulb
2 tbsp vegetable oil Remove the large outer leaves of the pak choi and
500g butter cut off the stem. Use all the other ingredients to
2kg of lobster, broken into walnut-sized pieces make a broth. Stir-fry the pak choi in a hot skillet,
200ml Neilly Prat add a bit of stock and then cook fit or about 2 min­
100ml white wine utes. Season to taste with salt and sugar.
50g basil
10g thyme
3 L water Razor clams

Finely chop the tomatoes, shallots, leeks, fennel,
celery and garlic and sweat them with some oil in
a pot. Meanwhile melt the butter in a roasting
pan and let the lobster sweat in it until all the liquid
has evaporated. Then add a bit of Neilly Prat and
white wine and add basil and thyme. When the
stock has been reduced by a third, add it to the
vegetables and top up with water. Let it all simmer
for about 4 hours. Then skim off the fat and strain.
Keep the fat skimmed off for other uses (see
below).
She llfis h fat/oil
Simmer the butter that rose to the top when cool­
ing and after the preparation of the bouillabaisse
stock until only the >oil< remains.
1 kg razor clams (live, XL)
75ml olive oil
2 parsley stalks
75 g vegetable brunoise (carrots, celeriac, cour­
gette) blanched
3 0g chives, finely chopped
100ml shiso vinaigrette (see page 348)
Salt, pepper, sugar
Soak the razor clams in cold water for about 1
hour, then vacuum-seal them with olive oil and the
parsley (with stems) and cook at 72•c for 3.2 hours
in a bain-marie. Let it cool down in iced water.
Afterwards remove the clams from the shells and
cut them diagonally into 2mm thick slices. Mix with
the vegetable brunoise and chives, marinate in
shiso vinaigrette and season with salt, pepper and
sugar. Warm up in the Hold-o-Mat to 62 •c for 10
minutes prior to serving.
 MENU
Ill

Pak choi saute

TO SERVE
200 g pak choi stems
200 soy sprouts
2 tbsp vegetable oil Arrange the razor clams on a pre-warmed plate
10 ml dark sesame oil using a cut-out ring (5 cm diameter). Lay the fish
Salt, pepper, sugar on top and spread the saute evenly on the fish.
Attractively arrange the carrot-ginger puree, the
Cut the stems and sprouts into cubes (1.5-2 mm warmed edamame and the pak choi on the plate.
length at the edges). Then, at a high setting, briefly Make pearl droplets out of the parsley and the
saute them in vegetable oil and season them with shellfish oil. Mix them with the miso soup and pour
sesame oil, salt, pepper and sugar. over. Finally, drizzle the soup on the plate with miso
oil and coriander oil. Garnish it with watercress
leaves and shiso cress.
Garnish

100 g edamame
8 small pak choi leaves
1 tbsp finely sliced strips of parsley leaves
10 ml miso oil (see page 348)
10 ml coriander oil (see page 348)
8 watercress leaves (1 cm diameter)
8 watercress leaves (2 cm diameter)
8 tips of red shiso cress

128
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 DISH V

VEA L 3
SWEETCORN
SPINACH
TRUFFLE

Baby sweetcorn cobs

Spinach

Spinach cream

Sweetcorn foam

Sweetcorn Malto

Truffle

Truffle jus

Veal head croquette

Veal sweetbreads

Veal tartare
BAU.STEINE DISH V

France, Spain, Italy, China ... all great cui­

sines of the world make countless versions
of dishes that make use of organ meats.
Confident handling of these reveals cu­
linary competence - on all sides. In the
guest, in the butcher and finally in the cook
who needs to know how to treat delicate
innards with skill. Ever since his training
days, for Bau, liver, tripe and kidneys have
been an obvious part of the canon of great
cuisine. His veal sweetbreads have the ca­
pacity to convert even the most fervent
unbeliever. They are lightly floured and
fried golden: crispy on the outside crispy
and creamy on the inside. The sweetness,
which is typical of many types of these
kinds of dishes, is emphasized by velvety
sweetcorn espuma and the herbal fresh­
ness of the nutty young spinach leaves.
This is one of the few Bau dishes that does
not include a sauce.
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Veal sweetbreads Sweetcorn foam Spinach salad

400g veal sweetbreads 50g shallots 32 small spinach leaves

10g finely chopped carrots
10g celery
10g shallots, finely chopped
Salt, pepper, flour
2 tbsp vegetable oil
Thoroughly remove the skin and sinews from the
sweetbreads and poach the sweetbreads at 80 ·c
in well salted water with root vegetables. When
it is cooked, remove it and allow it to cool. Pluck
out 8 evenly sized sweetbread rosettes, each
weighing 25-30g, and carefully pat them dry. Sea­
son the rosettes with salt and pepper and lightly
sift a bit of flour onto them. Fry them until golden
in a hot pan with a bit of oil. Process the remaining
sweetbread for the croquettes (see page 135).
50g mushrooms 10ml shiso vinaigrette (see page 348)
50g bacon Salt, pepper
1 tbsp maize germ oil
500g boiled sweetcorn Marinate the spinach leaves in the shiso vinaigrette
250ml chicken stock (see page 345) and season them with salt and pepper.
100ml cream
1 sprig of thyme
2 bay leaves
Salt, sugar
2 eggs
6g mustard
4ml lemon juice
120ml grape seed oil
40ml miso oil (see page 348)
Pepper
Slice the shallots, mushrooms and bacon into ha­
zelnut-sized cubes and saute them in oil in a deep
pot until they are translucent. Add the sweetcorn,
add chicken stock and pour in the cream. Add
thyme and bay leaves and lightly season with salt
and sugar. Cover the pot with a sheet of baking
paper and boil the contents for about 2 hours
until they are soft. Then strain. Put the sweetcorn
collected in a Pacojet container and freeze for a
minimum of 12 hours. Then pacotize at least eight
times in order to produce a fine corn puree. Weigh
out 200g of the resulting puree and then mix it
with the eggs, mustard and lemon juice in the
Thermomix until they become fine. Pour in a thin
stream of oil. Season to taste with salt, sugar and
pepper and pass through a fine strainer. Put the
mixture into an iSi-Siphon and load with 2 gas cap­
sules. Store at 65•c in a bain-marie until needed.

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DISH V

VE AL 3
SWEETCORN I SPINACH I TRUFFLES

Veal Preparation of calf's head

½ calf's head {eyes, skin, and nose removed) with 300g carrots
tongue 300g celery
200g white part of leek
Soak the calf's head well for 3 to 4 hours in cold 2 white onions
water. 4 bay leaves
8 cloves
Salt, freshly-ground black pepper
Picklestock
Chop the carrots, celery and leek into rough pieces
150g pickling salt and insert the bay leaves and cloves into the on­
60g salt ions. Remove calf's head from the pickling solution
30 juniper berries and place it in a large pot with vegetables. Cover it
30 peppercorns with cold water and it weigh down with a sieve
6 thyme sprigs so that the calf's head is completely covered. Bring
6 bay leaves to the boil and then gently simmer. From time to
6 cloves time, ladle off the foam which rises up. After about
6 garlic 4 hours, remove the tongue and cheeks from the
3 L water cooking water. After a further 30 minutes remove
the rest of the head and leave to cool. Prepare
Mix all the ingredients together and pickle the calf's while still warm and remove fat.
head and tongue for 12 hours. Cut the individual pieces up into walnut sized
pieces and season them with salt and pepper. Then
fill the >calf's head mixture< into a terrine mould
lined with cling film, weight it down and keep it
refrigerated overnight until the mixture is firm.

Veal sweetbreads
-------- -
PAGE 133

Veal tartare

200g veal fillet, properly sliced, ready-to-cook

1 tbsp grapeseed oil
1 tbsp green celery, finely diced
1 ½ tbsp chives, finely chopped
1 tsp minced truffle (see right)
Salt, pepper

Chop up the veal fillet into a fine tartare and mari­

nate and season it in grapeseed oil, celery, chives,
truffle, salt and pepper. Cover on a plate with
cling film. Form the tartare into 20g portions with
a cutter (3cm diameter).

Veal croquette
100g veal sweetbreads (see page 133)
250g calf's head (see left)
80 g traditional chicken stuffing
16 slices of black truffle (see right)
10g flour
1 egg
20g panko meal
7 50ml palm oil for deep frying
Maldon salt
Cut the veal sweetbreads and calf's head into
2-3 mm thick slices, and make rings out of them
(2cm diameter). Then thinly coat 3 slices of the
calf's head and 2 slices of veal sweetbread with
fowl stuffing. Put both of them together, alternating
with the truffle slices and coat the outside of them
with the fowl stuffing. Bread them by dipping in
flour, egg and breadcrumbs one after the other
and fry at 160·c until they are golden. Season with
Maldon salt.
Sweetcorn foam
PAGE 133
Baby corn
16 Baby corn cobs ( 5 cm)
Salt, sugar
30 g butter
Blanch the sweetcorn in well salted, slightly sweet­
ened water with a bit of butter until it becomes
firm. Then immediately shock with ice water. Then
lightly caramelise the cobs in a pan with butter and
some sugar. Lastly, cut the corn cobs into halves.
Pickled baby sweetcorn
4 baby corn cobs
50ml Melfor vinegar
50ml water
50g sugar
1 bay leaf
2 white peppercorns
2 juniper berries
Cut the baby sweetcorn lengthwise into 1mm thick
slices. Bring the remaining ingredients to the boil
together, pour them over the sliced sweetcorn
while still hot and allow it to stand in the refrigera­
tor for 24 hours.
Sweetcorn Malto
10g dried sweetcorn
1 chicken skin, dried and finely chopped
10g cornflakes
5g Malto
7.5g goose fat
Salt, pepper, icing sugar
Finely chop the dried corn, the chicken skin and
the cornflakes. Meanwhile, melt the goose fat and
mix the Malto with the chopped ingredients. Stir
all of this into the liquid goose fat and season with
salt, pepper and icing sugar. Store at 63 ·c in Hold-
o-mat until ready to use.
Spinach cream
1kg spinach
50g nut butter
Salt, pepper, sugar, nutmeg
1 pinch of xanthan gum
50ml whipped cream
Remove stalks and any yellowish parts from spinach
and then wash it well. Blanch it in boiling, salted
water and immediately shock it with ice water.
Then squeeze out the spinach well with a kitchen
towel so that as little water as possible remains.
Then put in a Pacojet container and freeze for at
least 6 hours. Pacotize six times while still frozen
until a fine cream is formed. Strain it through a fine
sieve before use. Heat in a pot and season with
beurre noisette, salt, pepper, �ugar and nutmeg.
Thicken with xanthan gum. Fold in the whipped
cream to serve.
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Truffle
4 Perigord truffles at 20g each
1 tbsp madeira
1 tbsp red port
250g butter
Salt, pepper
Wash the truffles carefully with a little water.
Remove the peel with a small knife and slice them
finely. Use the chopped peel in the tartare.
Chip off 24 small >stones< (about 1cm in size) from
two of the truffles and glaze them in butter with
madeira and port. Season with salt and pepper.
Slice 16 thin slices from another truffle and cut out
rings using a cutter (2cm diameter). Use the truffle
slices for the croquette. Slice the remainder of the
truffles and then in fine julienne.
Keep the final truffle and later grate finely using a
microplane grater.
Garnish
32 small spinach leaves
10ml shiso vinaigrette (see page 3 48)
Salt, pepper
2 tbsp reduced veal jus (see page 3 4 4)
1 tbsp cold salted butter
Marinate the spinach leaves in the shiso vinaigrette
and season them with salt and pepper. Warm up
the veal jus and whisk in the cold butter.
TO SERVE
On a slightly pre-warmed plate, set out the veal
sweetbread, veal tartare, veal croquette and corn
Malto in a circle. Lay the veal sweetbread on a small
portion of the spinach salad. Garnish with marinat­
ed spinach leaves, corn cobs, pickled sweetcorn
and truffle and decorate with sweetcorn foam and
freshly grated truffles. Finally finish the sweetbread
off with some veal jus.
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DISH VI

VENISON
AUBERGINE
0 NI ON
SAUERBRATEN SAUCE

Aubergine caviar

Caramelised onions

Miso aubergine

Offal sandwich

Onion puree

Pearl onion skins

Saddle of venison

Sauerbraten sauce

136

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BAU.STEINE DISH VI

There are three components that are

all-purpose weapons; they add refinement
to any kind of meat. The sandwich - both
unpretentious and opulent - you could
eat it all by itself! You can use a variety of
innards to make this, whether from lamb,
duck or guinea fowl. Here, venison liver
and heart are used with some goose liver,
chopped super-fine by hand with a large,
sharp knife. Not even a modern cooking
machine can give you better, more precise
results. Between paper-thin toast, fried
in butter, this is crispy, creamy and ad­
dictive! A bit of truffle won't do any harm
to this extravagant croque monsieur ... No
less, the caramel sweetness of the onions,
that elegantly contrasts with the complex
tartness of the deeply-flavourful, intense
sauerbraten sauce, made according to
Bau's grandmother's recipe.

Offal sandwich
4 slices of bread for toasting
200 g venison liver, very finely chopped
100 g venison heart, very finely chopped
80 g foie gras, sliced into brunoise (2 x 2)
1 ½ tbsp candied shallot (without oil)
10 g chopped parsley
Salt, pepper
5 tbsp vegetable oil for browning
Remove crusts from bread. Freeze and then halve
the slices on slicing machine to make two 4 mm
square slices. Mix the remaining ingredients. Season
them and spread them on the 4 slices of toast.
Cover this with the remaining 4 slices and toast in
vegetable oil on both sides till golden-brown. Then
put in the oven for 90 seconds at 200 ·c. Then
toast again fairly quickly in a Teflon pan in the hot
grapeseed oil. Lay the sandwiches on kitchen paper
to dry off the oil thoroughly. Salt and then trim.
Caramelised onions Sauerbraten sauce
8 white pearl onions
10 g butter
10 g sugar
10 ml old balsamic vinegar
Salt
Vacuum-seal the pearl onions in their peel with
the butter and cook for 3 bursts of 30 seconds
until soft. Remove the onions from the vacuum bag.
Allow them to cool and then cut them in half. Re­
move the peel and lightly caramelise the remainder
in a pan with the sugar. Add balsamic vinegar and
season with salt.
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500 g venison trimmings
Dice 50 g each of carrots, celery, mushrooms and
shallots into walnut-sized pieces
1.2 L red wine
10 juniper berries
2 bay leaves
1 sprig of rosemary
15 white peppercorns
300 ml red port
100 ml madeira
50 ml dry sherry
300 ml game jus (see page 345)
400 ml veal jus (see page 344)
3 tbsp PX sherry-vinegar
3 g xanthan gum (per 400 ml sauce)
20 g cold butter
Marinate the venison trimmings and mirepoix in the
red wine for 3 days. Then strain it, separate the
meat from the vegetables and dry them carefully.
Slowly bring the red wine to the boil and skim off
the particles that rise to the surface.
Brown the drained vegetables with the juniper
berries, bay, rosemary and pepper in a pot. After
a short while, add the trimmings and brown them
lightly.
Add red wine, port, madeira and sherry and reduce
to a third, then pour in the game jus and veal jus.
After simmering lightly for 3 hours, strain the sauce
and reduce a third of it (to roughly 400 mil. While
doing so, repeatedly skim off the particles that
have risen. Season the reduced sauce with sherry
vinegar and thicken with xanthan gum. Add the cold
butter before serving.
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DISH VI

VENISON
AUBERGINE I ONION I SAUERBRATEN SAUCE

Venison Sauerbraten sauce

---- - - - -- PAGE 139

1 venison loin weighing 2-2.2 kg

Salt, pepper
50ml vegetable oil
2 tbsp butter
1 sprig of rosemary
15 juniper berries
2 bay leaves
Detach the venison loin, remove the silver skin and
separate into 4 slices of 230-240g each. Season
the meat with salt and pepper, brown it on all sides
in a pan with hot oil and cook for 2.30 minutes
at 200•c in the oven. Then let the meat stand in
the Hold-o-mat at 60 •c for 15-20 minutes.
Shortly before serving, foam up the butter in the
pan, add rosemary, juniper berries and the bay
leaves, and baste the venison loin with this until
the meat has reached a core temperature of 51 •c.
Then let the venison loin stand again in the Hold­
o-mat at 60•c for 10 minutes. Before serving, put
the venison in a hot pan again, ensure all sides of
it become warm again and then carve it.
Offal sandwich
-- - - - - -PAGE 139
Miso aubergine
20g light sesame seeds
2 g Maldon salt
1 L vegetable oil
2 large aubergines
Salt, pepper
30g sugar
20ml mirin
20ml sake
60g light miso paste
Roast the sesame seeds and grind them with the
salt in a mortar. Store airtight in a dry place until
needed.
Heat the vegetable oil to 160•c. Prick all sides of
the aubergine with a needle, then slice off the ends
and cut it in half lengthwise. Fry the aubergine
halves in hot oil until they are golden brown. Then
remove the skin and cut into cubes that are 2.5 cm
long. Then season with salt and pepper.
Caramelise the sugar in a pot and add mirin and
sake. Then boil the caramel until the sugar has
completely dissolved again. Process the caramel
and miso paste in the Thermomix to an even mix­
ture and coat the aubergine cubes with it.
Finally, caramelise the cubes under the salamander
until golden brown and sprinkle the ground sesame
seeds over them.
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Aubergine caviar Onion puree Garnish

3 aubergines 10 white onions 8 tips of red shiso cress

Salt, pepper, sugar
2 thyme sprigs
1 sprig of rosemary
50ml olive oil
2 shallots
5 mushrooms
Olive oil
30g light miso paste
20ml veal jus (see page 344)
1 tbsp vegetable brunoise (yellow and red peppers,
courgette), briefly sweated
A few drops of aged balsamic vinegar
Halve the aubergines lengthwise and season with
salt, pepper and sugar. Scatter thyme and rose­
mary over this and drizzle witholive oil. Put the
seasoned aubergine halves back together, wrap in
aluminium foil and bake in the oven at 250•c for
35 minutes. Removed the cooked aubergine halves
from the aluminium foil and discard the skins using
a spoon. Remove seeds, rosemary and thyme too.
Roughly chop up the aubergine flesh and leave
to drip in a conical strainer.
Finely chop the shallots and mushrooms and fry
in some oil. Add the miso paste and briefly cook
together. Then pour over the veal jus and reduce by
half. Add the chopped aubergine and reduce to a
third (so that they can be formed into quenellesl.
Finally add the sweated vegetable brunoise and
season with salt, pepper and sugar.
2 tbsp vegetable oil 8 heads of affilla cress
4 white sugar cubes 8 tips of frisee lettuce
2 slices of bread without crusts 8 chervil leaves
50g creme frakhe
Salt, pepper, sugar
Peel the onions and slice into thin rings. Heat the
oil in a pot and melt the cubed sugar in it without
TO SERVE
letting it change colour. Add the onions and let
them soak in water while stirring. Make sure that
they do not change colour. Cook the onions in their Place the carved venison in the middle of a pre-
juice until cooked and then leave to drain well in warmed plate and lay the sandwich parallel to
a sieve. Then process the onions with the bread and it. Then set the aubergine cubes and a scoop of
creme frakhe in the Thermomix to a smooth mix- aubergine caviar on the plate. Dab the onion puree
ture and season with salt, pepper and sugar. Finally on the plate, arrange the caramelised onions and
strain and store in a spray bottle in a bain-marie at the onion skins attractively, and garnish everything
65 ·c until required. with cresses, frisee and chervil. Finally the hot
sauerbraten sauce over the dish.
Caramelised onions
PAGE 139
Pearl onion skins
10 pearl onions
100ml water
100ml Melfor vinegar
100g sugar
1 bay leaf
5 white peppercorns
2 juniper berries

Peel the pearl onions. Bring the remaining ingredi­

ents to the boil and pour over peeled onions. Let
them stand for 12 hours. Then cut the pearl onions
lengthwise in half and sear them with a culinary
torch. Remove the skins from the pearl onions,
without damaging the seared side. Select the most
attractive pearl onions skins.

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DISH VI I

VERBENA
PEACH
RASPBERRY
MERINGUE

Peach gel

Peach meringue

Peach sorbet

Raspberry Malto

Raspberry sorbet

Verbena cream

Verbena gel

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DISH VI I

VERBENA
PEACH I RASPBERRY I MERINGUE

Verbena milk Verbena gel Peach sorbet

360ml cream 500g bitter lemon 500 g peach puree

300ml milk
20g fresh verbena
20g dried verbena
5ml verbena tea
1 vanilla pod
1 pinch of salt
Bring all ingredients to the boil and
let it stand in the refrigerator for 24
hours. Then strain.
Verbena mixture
660g verbena milk (see above)
450 g white chocolate couverture
250g egg yolks
Heat up the milk with the couverture
chocolate to 80·c in the Thermo­
mix and emulsify with egg yolk. Fill a
terrine form with the mixture, wrap
it in cling film and cook it in a bain-
°
marie in the oven at 130 C for 2 hours.
Then allow the mixture to cool and
warm in the Thermomix to 50 •c. Then
fill into silicon moulds ( 1.5cm diame­
ter, 7 cm long) and freeze.
125g cocoa butter
650g white couverture chocolate
White colouring (titanium dioxide)
Dissolve the cocoa butter with the
chocolate couverture and colour with
the titanium oxide. Remove the frozen
gateaux and fill an airbrush with the
coating mixture. Spray the gateaux
very thinly with it. Freeze until ready
to serve.
1 g Citras
15g fresh verbena
15g dried verbena
50 ml water
50 ml lime juice
6g agar-agar
6g gel Ian gum
Bring the bitter lemon to the boil
with citras, verbena, water and lime
juice. Cover and let it stand in the
refrigerator for 24 hours. Then strain
it and bring it to the boil with agar­
agar and gellan. Let it cool in a dish
and then process in the Thermomix
to develop an even, smooth gel and
then strain it.
Peach gel
500 g peach puree
50g sugar
5ml lemon juice
5g lime juice
10g peach liqueur (Monin)
5g agar-agar
5g gel Ian gum
Yellow food colouring
Briefly bring all the ingredients, ex­
cept for the food colour, to the boil
and let it cool in a dish. Then process
it to a smooth gel in the Thermomix
and colour it lightly with the food
colouring. Finally, strain the gel.
50g white wine
20 ml peach liqueur (Monin)
10g lime juice
2 sheets of gelatine, softened and
squeezed
20 g Prosorbet
Red food colouring
Warm up the puree to 60 ·c with the
white wine, peach liquor and lime
juice. Add gelatine and Prosorbet and
colour lightly with the food colour­
ing. Put the mixture in the Pacojet
container and freeze. Pacotize as
required.
Fake raspberries
110 g sugar
30 g dry glucose
125ml water
500g raspberry coulis
Mix the sugar and glucose and heat
with the water to 84 ·c. Then cool the
mixture to 4 •c and add the raspberry
coulis. Allow the mixture to stand for
24 hours, then put it in the Pacojet
container and freeze. When required,
pacotize it once, pour it into pre­
pared raspberry silicon moulds and
then freeze it again. Keep frozen until
ready to serve.
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Peach meringue

40g sugar
40g egg whites
40ml water
40ml peach liqueur (Manin)
Whip 20g sugar and the egg white
together in the mixer. Boil the re-
maining sugar with the water and the
peach liquor to 125·c. Pour the syrup
into the beaten egg whites in a
thread-like fashion and then refrige-
rate the mixture. Then spread the
meringue mixture 2 mm thick on a
Silpat mat and dry in the oven at 75 •c
for about 12 hours.
TO SERVE
Place a gateau in the centre of the
plate. Using the gels, spray a dab for
the ice cream and the dots. Apply
2 small heaps of Mal to and create a
dimple in the middle. Decorate the
gateaux with the blossoms, the cress
and the silver leaf. Place a fake rasp-
berry in the Malta indentation and lay
a quenelle of peach sorbet on top.
Decorate the sorbet and the gateaux
with the peach meringue.

Raspberry Malto

100g white couverture chocolate

7.5g raspberry seed oil
30g Malto
1 pinch of salt
50g Eclat d'Or (crepe wafers)

Melt the couverture and mix with

raspberry seed oil and Malta until
thick. Finally add salt and the Eclat
d'Or.

Decoration

15 violet blossoms
1 pack of atsina cress
2 sheets of silver leaf

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DISH VI 11

DARK
CHOCOLATE
OLIVE OIL
CALAMANSI
FLEUR DE SEL

Brioche crisps

Calamansi gel

Chocolate ganache

Fleur de Sel

Kumquats

Olive oil

Olive oil ice cream

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DISH VIII

DARK CHOCOLATE
OLIVE OIL I CALAMANSI I FLEUR DE SEL

Olive oil ice cream Kumquats

625ml milk 500g kumquats

65 skim milk powder 350ml water
90g sugar 350g orange juice
115g glucose powder 350g sugar
25g inverted sugar 1 vanilla pod
25g sugar 1 bay leaf
4g Super Neutrose 1 cinnamon stick
75g eggs 4 cloves
250g cream Peel of 1 unwaxed lemon
125g olive oil
Blanch and quarter the kumquats. Remove the core
Warm the milk with the powdered milk, sugar, and cut out using a ellipse cutter. Bring the water,
glucose and inverted sugar to 40•c in the Thermo­ the orange juice, the sugar, the vanilla pod, the bay
mix. Mix the sugar with the Super Neutrose and leaf, the cinnamon stick, the cloves and the lemon
the whole egg and add them to the milk mixture. peel to the boil and pour them over the kumquats.
Then increase the temperature in the Thermomix Keep the kumquats in this liquid until serving.
to 86·c. Add cream and olive oil and then stir
the mixture over iced water until cool. Put the ice
cream mixture in a Pacojet container and put it Calamansi gel
in the freezer for at least 12 hours. Pacotize
as required. 600ml water
210g sugar
10g agar-agar
Salted chocolate ganache 10g gel Ian gum
600g calamansi puree
125g dark couverture chocolate
210ml cream Bring the water to the boil with sugar, agar-agar
70ml water and gellan. Meanwhile, bring the calamansi puree to
0.7g agar-agar the boil in a second pot. Mix both liquids and bring
20g inverted sugar to the boil again. Leave the mixture to cool in a dish
1 g Fleur de Sel and then process it in the Thermomix to an even,
1 sheet of gelatine, softened and squeezed smooth gel. Strain it.

Melt the chocolate icing and while you bring the

cream to the boil. Then, bit-by-bit, add the hot
cream to the melted chocolate. Allow the water
to boil once with the agar-agar, the inverted sugar
and the salt. Dissolve the gelatine in the mixture
and fold the mixture into the chocolate cream.
Fill the mixture into small silicon moulds and freeze.
Freeze until ready to serve.
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Brioche crisps

½ small brioche
2 tbsp olive oil
Salt
Briefly freeze the brioche and slice it into roughly
1 mm thick slices using the slicing machine. Grease
two Silpat mats with olive oil. Cut out rounds of
brioche and spread them out on a mat. Cover with
the second mat and bake in the oven at 160 •c for
about 14 minutes until golden.
TO SERVE
Place 4 salt chocolate drops in an alternating pat­
tern on the plate and garnish the plate with the gold
leaf. Spray small dabs of calamansi gel between
the drops. Decorate the dabs of gel with cress and
kumquats. Stick the brioche crisps in the drops
and lay them down, then top them with a scoop of
olive oil ice cream. Lightly sprinkle the drops with
Fleur de Sel and drizzle the olive oil on the ice
cream and between the drops.

Garnish

1 gold leaf
1 bowl of atsina cress
Fleur de Sel
4 tbsp cold olive oil

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 TOKYO

Paris-Tokyo is the title of Christian Bau's great menu -

a title which describes to perfection how he sees his
cooking and which defines his unmistakable style. It is
impossible to think of Bau's cuisine without thinking of
hamachi, miso or dashi. But his fascination for Japanese
culinary culture goes well beyond this. Christian Bau
was probably the first of the great chefs in this country
to incorporate Japanese taste into the European context
and at the same time to adapt it, to make it more intense.
This didn't just mean putting Japanese beef or chawan­
mushi on the menu and seasoning them with yuzu
or mirin. Rather, he adopted core features embodying
the spirit of Japanese haute cuisine. This means leav­
ing nothing to chance, thinking everything though and
seeking precision and perfection in every detail. And
naturally an obsessive focus on the ingredients. »I have

150

151
never asked a supplier for the price« says Christian Bau.
»I never talk about money; I only speak about charac­
teristics«. The Hawaiian palm heart that he serves with
wild hare - as a puree or in lightly coloured slices - cost
58 euros per kilo ...
Bau's awakening came on a trip to Tokyo in 2010, when,
coinciding with the appearance of the first Michelin
Guide for the Japanese capital, he visited the newly re­
commended restaurants. Mizutani, Ichikawa, Okuda ...
Bau says »I was fascinated by the extreme concentra­
tion of the Japanese masters. The perfect technique, the
rigor of the craft. Also their modesty, discipline and
seriousness. How hard they were on themselves, how
uncompromising. Every step counts«. This is a principle
which for Bau is symbolic, and characterises his own
uncompromising aesthetics. Every tiny element must
be accurate, the slightest divergences must be corrected.
This is a demand which lies at the very heart of his cui­
sine and which some can't live up to. A demand which
also makes things difficult - for Bau himself and for
those around him. »There are some things which one
simply cannot do« is all he has to say on this topic.
152
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 >DELUXE< SUSHI
KING CRAB I GILLARDEAU OYSTERS I BIJOU DE LA MER

BLUE LOBSTER
GREEN ZEBRA I BUFFALO MOZZARELLA I DASHI MELON

· ARTICHOKES
WALNUT I TRUFFLES I POMELO

TURBOT
RAZOR CLAMS I SPINACH I KATSUOBUSHI

HOT & SOUR SOUP >DELUXE<

SEAFOOD I FOIE GRAS I TRUFFLES

AUBERGINE I PEPPERS I M'HAMSA I BLACK GARLIC

WILD STRAWBERRIES
PLUM WINE I GREEN SHISO SORBET I CRISPS

COCONUT YUZU ICE CREAM

VITAMIN-RICH FRUITS IN TEXTURE
 MENU
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DI SH I

>DELUXE<
SUSHI
KING CRAB
GILLARDEAU OYSTERS
BIJOU DE LA MER

Bijou de la mer

Gillardeau oysters

King crab and whitefish sushi

Soy sauce gel

Sushi vinaigrette

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DISH I
>DELUXE< SUSHI
KING CRAB I GILLARDEAU OYSTERS I BIJOU DE LA MER
1 live king crab, about 3kg
Steam the live king crab at 100 'C for 12 minutes.
Then take off the legs and claws and shock it in ice
water. Steam the head for another 5 minutes at
100·c and then also shock it in ice water.
Carefully remove the meat from the legs and the
claws and free it from the pincers and the mem-
branes. When pulling out the meat, do so in smaller
chunks.
100ml Shiro dashi
100ml higashimaru ramen soup (ready-made soy
sauce product)
250ml water
50ml chanponzu
5g agar-agar
5g gel Ian gum
Bring all the liquids to the boil and thicken with
agar-agar. Cool thoroughly and allow to gel. Then
use the Thermomix to beat the mixture into a
smooth gel.
Sushi
240g shelled, cleaned king crab meat (see above)
50g soya gel (see above)
Zest of 1 untreated lime
Maldon salt
8 slices of peeled white radish, 1mm thick,
6 x 15cm wide
Season the king crab flesh with soy gel, lime zest
and Maldon salt. Put the same amount of this
mixture in each of the radish slices. Cover the pre-
pared rolls in cling foil and seal tightly. Finally allow
it to cool in the refrigerator for 30 minutes and
portion out 2 sushi from each roll, each 6 cm long.
Whitefish
1 fillet of yellowfin mackerel or 1 large seabass
(slaughtered using the ikejime method, 3kg gross
weight, filleted, ready-to-cook)
2 00ml liquid marinade 1 (see below)
Cut the fillet in half lengthwise and remove the
bones. Then take the dorsal part from the skin,
remove the fat and cut it into the shape you want.
Store the belly in the refrigerator for other uses.
Vacuum-seal the cleaned dorsal fillet with the liquid
marinade 1 and marinate for 2 hours. Then remove
it from the marinade, pat it dry and cut it into 16
slices, each 2 mm thick.
Liquid marinade 1
25g ginger
30g lemon grass
2 g kaffir lime leaves
2 g salt
350ml water
1 tsp rice vinegar
Peel the ginger and cut it into small pieces. Beat
the lemon grass and then it chop finely. Heat it
with the kaffir lime leaves, salt and water at 80 ·c
in a pot. Then cover with clingfilm and let it stand
for 1 hour. Then strain, pour in rice vinegar and
refrigerate.
10 oysters (Gillardeau No 2)
Open the oysters and separate them from the
muscle. Collect the oyster water and strain. Poach
the oysters in the oyster water at 42 ·c for 1 minute.
Then remove the beard and slice the oysters into
4 thin medallions.
 MENU
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Soy coating

TO SERVE
72 ml soy tsuyu dashi (ready-made soy sauce
product)
72 ml higashimaru ramen soup (ready-made soy Place the whitefish on the sushi, brush with the soy
sauce product) coating and lay 2 oyster medallions on top. Then
195ml water decorate with a dab of soy gel next to the oysters
15 ml chanponzu and put the lobster caviar on top. Garnish with
3.2 g xanthan gum flowers and cress and arrange everything on the
plate. Finally, pour on the sushi vinaigrette and
Mix all the ingredients together and then add in the serve immediately.
xanthan gum.

Note: all the soy sauces and vinegars used for this
Sushi vinaigrette dish come from >FoodConnection<, Reinbek

50 ml white soy sauce

40 ml chanponzu
40 ml Sanbai bonito vinegar
10ml rice vinegar for seafood
5 g bergamot puree
0.5 g xanthan gum
25 ml miso oil (see page 348)
200 ml vegetable oil

Mix all ingredients except the xanthan gum and the

oils. Then thicken it with xanthan gum and add in
the oils with a thin stream to make a finely beaded
vinaigrette.

Garnish

32 g Bijou de la mer (lobster caviar)

16 daikon cress leaves
8 each of dark and light cornflowers

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 MENU
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DISH 11

BLUE
LOB-STER
GREEN ZEBRA
BUFFALO MOZZARELLA
DASHI MELON

Blue lobster

Buffalo mozzarella

Coriander oil

Dashi from green zebra tomatoes

Dashi watermelon

Fried lobster croquette

Miso oil

Tomato gel

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DI SH II
BLUE LOBSTER
GREEN ZEBRA I BUFFALO MOZZARELLA I DASHI MELON
4 x 550 g Breton lobsters
Attach the lobsters individually to large cooking
spoons with kitchen twine so that the tail takes a
straight shape. Then steam them at 100 ·c in the
convection oven or the steamer for 4.30 minutes
and immediately shock in ice water. Then remove
the claws and cook for another 9 minutes and
shock in the same way. Remove the meat from the
cooled claw. Remove the protein, cover and keep
refrigerated on kitchen paper until use. Then
take the meat from the lobster tails, wash it care­
fully and handle it in the following manner:
Lobster
4 cooked lobster tails, meat only
50 ml lemon vinaigrette (see page 348)
Maldon salt, freshly-ground black pepper
Cut the lobster tails in half, lengthwise Clean them
and then cut them into 5-6 medallions. Marinate
in a lime vinaigrette. Add salt and pepper and warm
them on a plate covered with cling film in the Hold­
o-Mat at 60 •c for 5 minutes.
Lobster croquette
8 lobster claws
2 tbsp blanched vegetable brunoise (carrots,
celeriac, courgette)
2 tbsp traditional fish stuffing
Salt, pepper
120 g kataifi pastry
500 ml palm fat
Remove the pincers from the claws and chop the
meat into 4 mm long fine cubes. Mix with vege­
table brunoise and stuffing, and season with salt
and pepper. Make small rolls out of the mixture
(1.5 x 3.5 cm) and roll them up in the kataifi pastry.
Fry in palm oil at 170 •c until golden. Finally, lightly
season with salt.
Green zebra dashi
800 g fully ripe green zebra tomatoes
50 g light misc paste
5 g basil leaves
5 g coriander leaves
3 g tarragon leaves
15 g sugar
15 g salt
1 pinch of cayenne pepper
Puree all the ingredients in the Thermomix and
then leave the mixture suspended in a cloth strain­
er. Collect the resulting clear liquid over hours.

To flavour
250 ml Green zebra tomato stock (see left)
6 g dried edamame
1 g dried ginger
3 g dried shiitake mushrooms
0.5 g dried garlic
1 pinch of xanthan gum
Mix the tomato stock with the dried ingredients in
a pot, warm up to 75 •c and let it stand u_ncovered
for 1 hour. Then strain through a cloth sieve and
thicken with the xanthan gum.
To finish
250 ml thick, flavoured tomato dashi (see above)
20 ml miso oil {see page 348)
20 ml coriander oil (see page 348)
Mix in the oils to make a finely-beaded mixture.
Tomato gel
350 ml Green Zebra tomato stock (see left)
50 g chardonnay vinegar (Forum)
Salt, pepper, sugar
4g agar-agar
4g gellan gum
Mix the tomato stock with the vinegar and season
with salt, pepper and sugar. Drizzle in the agar-agar
and gellan and bring to the boil. Pour into a mould
and use the Thermomix to whip the mixture into
a smooth gel.
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Mozzarella pearls
TO SERVE
250 ml mozzarella whey (water)
13.5 g vegetable gelatine (Sosa)
175 g buffalo mozzarella Set the warmed lobster medallions in the centre
7.5 g creme fraTche of the plate. Arrange 3 mozzarella pearls and 2
1 g Gelespessa (Sosa) large and 3 small melon balls around them. Dab the
tomato gel on the plate and garnish it with cresses
Bring 200 ml of the whey to the boil and thicken it and flower petals. Finally pour on the tomato dashi
with vegetarian gelatine. Mix the remaining whey and serve the fried croquette separately.
with 25 g mozzarella in the Thermomix at 60 ·c.
Then add the remaining mozzarella, creme frakhe
and Gelespessa and mix again at 60 ·c . Strain the
mixture twice through a fine sieve, fill into a silicon
mini-ball mould (10 g per ball) and freeze for at
least 8 hours. Take the frozen balls from the mould,
stick a toothpick in each one and dip them in the
hot brine coating. Let them thaw in the refrigerator
and remove the toothpick.
Watermelon balls
50 ml Sanbai bonito vinegar
25 ml grapeseed oil
16 watermelon balls (1.5 cm diameter)
24 watermelon balls (1.0 cm diameter)
Stir the vinegar into the oil and vacuum seal with
the melon balls to 100 %, the refrigerate for 12
hours. Allow to drain thoroughly before use.
Garnish
1 pack coriander cress
1 pack green shiso cress
1 pack of affilla cress
1 cornflower
1 marigold
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DISH 111

ARTICHOKE
WALNUT
TRUFFLE
PO MELO

Artichoke chips

Artichoke puree

Artichoke stock, foamed

Glazed artichokes

Grissini

Parmesan

Pomelo fillets

Pomelo gel

Rocket

Truffle

Truffle jus

Truffle vinaigrette

Walnut-parmesan paste
BAU.STEINE DISH Ill

A classical triad: artichoke-parmesan-wal­

nut. It just shows how you can extract the
maximum flavour from seemingly simple
products. Typically for Bau, the original
dish includes multitudes of different, very
elaborate textures of artichoke - every
individual element is clearly defined in
flavour and expressive in its own right.
The fundamental chord: artichoke hearts
cooked in aromatised tomato water - fruit
and tartness as a contrast to subtle earth­
iness. A finely roasted walnut-parmesan
paste underscores the nuttiness and gives
volume and a subtle pomelo gel provides
fresh, fruity accents. A vegetable platter
for late summer which Christian Bau con­
siders to be the perfect foundation for su­
perb Australian winter truffles.
 MENU
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Glazed artichokes Walnut Pomelo gel

800g tomatoes 100 g walnuts, without skins 100ml pomelo juice, freshly pressed
100g miso paste 40g parmesan, grated 50ml water
10g tarragon ½ tsp grated garlic 25g sugar
Salt, pepper ½ tsp grated ginger 2 g agar-agar
16 baby artichokes Zest of½ lime 2g gellan gum
Juice from 3 limes, mixed with 750ml water 1 tbsp walnut oil
50g finely diced shallots 1 tbsp olive oil Bring all ingredients to the boil and allow to cool.
50g diced mushrooms Salt, pepper Whip the mixture to a smooth gel in the Thermomix
2 tbsp vegetable oil and pass it through a fine strainer.
70ml white wine Roast half of the walnuts. Then put all ingredients
50ml Noilly Prat in a Pacojet container and pacotize them three
sugar times. Season with salt and pepper and form into
10g basil scoops using 2 spoons.
10g thyme
50g butter

Mix the tomatoes, miso paste, tarragon and some

salt and pepper in a Thermomix until the mixture is
finely mixed, then let it strain in a cloth strainer
overnight. Store the liquid collected.
Clean and turn the artichokes (remove the stems
from 8 of them) and then store them in lime water.
Saute the shallots and mushrooms in oil until
they are translucent. Add the artichokes and add
wine and Noilly Prat to them. Reduce, top up with
tomato water and then bring to the boil. Add salt,
pepper, sugar, basil and thyme. Let it stand for
10 minutes. Then take the artichokes out of the
stock and allow them to cool separately. Boil down
a third of the stock into a syrup. Cut the artichokes
in half with the stem. Then glaze the artichokes
in a pan with the stock reduction and butter and
season them to taste.

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DISH 111

ARTICHOKE
WALNUT I TRUFFLES I POMELO

Glazed artichokes Artichoke chips

---- - - - -
PAGE 167

2 artichokes
Artichoke puree Juice of 1 lime, mixed with water
Vegetable oil for deep-frying
6 large artichokes Salt
Juice from 3 limes, mixed with 750 ml water
100 g finely diced shallots Clean the artichokes and store them in lime water.
100 g diced mushrooms Heat the oil to 140 ·c. Cut thin slices of artichokes
2 tbsp vegetable oil with a vegetable slicer and blanch them immedi­
50 ml white wine ately in boiling salted water. Let them cool briefly in
30 ml Neilly Prat ice water and allow them to dry. Then fry in oil until
300 ml reduced artichoke stock (see page 167) golden. Season with salt and keep warm.
50 ml cream
30 g creme frakhe
Salt, pepper, sugar Artichoke cubes

Clean the artichokes and store them in lime water. Juice from 2 limes
Lightly saute the shallots and mushrooms in oil 500 ml water
without colouring. Dice and add the artichokes. 2 large artichokes
Then add white wine and Neilly Prat. Reduce the 1 tbsp vegetable oil
mixture and then fill it up with stock and cream. Salt, sugar
Cook the artichokes until they become soft. Then
process with the Thermomix until finely mixed. Mix lime juice and water. Clean the artichokes and
Add creme frakhe, season with salt, pepper and store them in lime water. Then cut into 2 mm cubes
sugar and pass through a fine sieve. and briefly saute them in oil in a hot pan. Season
with salt and pepper and use for the truffle vinai­
grette (see right).

Artichoke stock

1st mixture
300 g washed artichoke segments
4 shallots
8 mushrooms
20 g ginger, finely-chopped
2 stalks of finely-chopped lemongrass
Olive oil
250 ml white wine
3 thyme sprigs
3 L chicken stock (see page 345)
Salt, pepper

Finely chop vegetable and mushrooms and saute

in olive oil in a pot with ginger and lemongrass.
Add white wine, thyme and pour in chicken stock.
Reduce to about 2 I, blend thoroughly with a hand­
held blender and then strain. Season discreetly
with salt and pepper.
 MENU
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2nd Mixture Truffle vinaigrette

3 shallots
TO SERVE
6 mushrooms 100 ml dashi (see page 347)
20 g peeled ginger 10 ml truffle juice
100 g slices of lberico ham 12 ml rice vinegar Lay the glazed artichokes on a pre-warmed plate.
Olive oil 1 pinch of xanthan gum >Loosely< arrange the pomelo, walnut morsels, ar­
20 g coriander seeds 5 tbsp grapeseed oil tichoke puree and pomelo gel on the plate. Garnish
2 star aniseed 5 tbsp hazelnut oil with all the garnishes and artichoke chips. Then,
250 ml Neilly Prat Fried artichoke cubes (see left) pour on truffle vinaigrette and the hot foamed
3 thyme sprigs 30 g minced truffle (se left) artichoke stock. Finally, garnish with fresh truffles
8 coriander sprigs 15 g chives, finely chopped and the grissini.
2 L 1st mixture (see left) Salt, pepper, sugar
Salt, pepper
Mix dashi, truffle juice and rice vinegar and thicken
Finely chop vegetable and ginger and saute in hot the mixture with xanthan gum. Then fold in the
olive oil in a pot with the ham. Add coriander seeds oils with a spoon to make a finely beaded mixture.
and star anise and pour Neilly Prat over the mix­ Add the fried artichoke cubes to the vinaigrette
ture. Add thyme and coriander and top up with the with the chopped truffle and chives and season it
1st mixture. Reduce to 1 L, then strain and season with salt, pepper and sugar.
with salt and pepper.

Grissini
Walnut
--- - PAGE 167
-
75 flour
6 ml olive oil
P_o_m_ e_ lo
_ _ge_ _l__ 6 g porcini powder
_ PAGE 167
2 g yeast
45 ml chicken stock (see page 345)
Pomelo 4g salt

1 pomelo (or pink grapefruit)
Using a knife, separate the pomelo from the skin
and cut it into segments. Cut the segments into
2cm pieces.
Truffle
Process all ingredients to a smooth dough and let
it stand for about 1 hour in cling film. Then sift
some flour onto the countertop and roll it out to
a thickness of 2 mm. Cut out strips that are 2 mm
wide and 16cm long. Put the dough strips on a
baking pan that is covered with a Silpat mat and
bake at 160 ·c for 7-9 minutes.

2 fresh winter truffles at 40-50 g (or Australian Garnish

truffles)
16 small watercress leaves
Peel the truffles and slice them thinly. Make donut 16 rocket tips
shapes out of them using two cutting rings. Finely 16 tips of fine frisee lettuce
chop the resulting pieces and the peel and use 16 fine parmesan shavings
them for the truffle vinaigrette (see right). 16 traditional pommes soufflees

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DISH IV

TURBOT
RAZOR CLAMS
SPINACH
KATSUOBUSHI

Chive oil

Dashi butter

Katsuobushi jus

Pearl onions

Razor clams

Spinach

Spinach puree

Thai leeks

Turbot

Watercress leaves
DISH IV

TURBOT
RAZOR CLAMS I SPINACH I KATSUOBUSHI

Turbot Dashi butter

2 Turbot fillets (1 large and 1 small back fillet) from a 250 ml white wine
5 kg French turbot 750 ml dashi (see page 347)
1 L water 100 g salted raw milk butter
80 g salt 100 g sweet cream butter
150 g salted butter Salt, cayenne pepper
80 g butter 50 g chives, chopped small
40g miso paste for flaming (see page 349)
Reduce the white wine by a third and then pour in
Cut the turbot with the skin into 4 hand-sized the dashi. Reduce to 200 ml. Then put in the butter
pieces. Mix water and salt to an 8 % brine solution and season to taste with salt, cayenne pepper and
and marinade the turbot in it for 18 minutes. dashi. Foam up shortly before serving and add
Then pat the fish dry, cover it with thin strips of chives.
salted butter and vacuum seal it. Then cook it at
48 'C in the bain-marie for 9 minutes. Remove it
from the water and leave it to rest in a warm place Miso paste for searing
for about 6 minutes. Remove it from the bag.
Dry it and heat the butter in a pan until it begins to 85 g light miso paste
foam. Baste the turbot and sear the skin with a 1 7 g honey
culinary torch until the skin can be easily removed. 17 ml mirin
Then thinly coat the outer side of the fish with 8.5 g salt
the searing paste and then torch it again. Let the
fish stand in a warm place for 2-3 minutes, and Mix all the ingredients and refrigerate. Stir up again
then slice it. before use. Coat the fish with it on the fillet side
after browning and caramelise the paste with the
culinary torch.

Razor clams

1 kg razor clams
30 ml shiso vinaigrette (see page 348)
Salt, pepper

Soak the razor clams in cold water for about 1 hour.

Then separate the clam meat from the shell. Dry
it carefully and roll it up tightly in cling film. Cook the
razor clams for 3 minutes at 48 'C in the bain-marie
and immediately shock in iced water. Then take
out the clam meat, cut it diagonally, marinate it in
shiso vinaigrette, add salt and pepper, and warm it
in the Hold-o-Mat at 65 'C for 10 minutes.

Turbotjus
1 turbot head
1 carrot
1 shallot
1 clove of garlic
3 tbsp vegetable oil
0.75 ml veal jus (see page 344)
20 g bonito flakes (katsuobushil
2 tbsp low-salt soy sauce
4 g xanthan gum
Cut the turbot head into quarters and soak it
for about 30 minutes. Then store it in iced water
for 24 hours.
Cut the carrot and shallot into slices, cut the garlic
clove in half and slow cook all these ingredients
in oil. Cook the soaked turbot head in the oven at
160 'C for 1 hour. Turn the head once during the
cooking. Then bring the turbot head to the boil
once in a pot with the vegetables and the veal jus
and then let it simmer it for 1 hour at low heat.
Then strain and heat the stock to 80 'C. Add 20 g
bonito flakes per litre stock and let it stand for
1 more hour. Finally, pass it through a line sieve,
season to taste with soy sauce and thicken with
xanthan gum.
Thai leeks
16 stems of line Thai leeks (garlic chives)
20 g butter
40 L chicken stock (see page 345)
Salt, pepper, sugar
Cut the Thai leeks into 7 cm lengths, removing
the outer skin. Then sweat in butter, deglaze with
chicken stock and stew lightly in it. Season to
taste with salt, pepper and sugar.
MENU
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Spinach puree
TO SERVE
750 g fresh spinach
Salt
100 ml cream Place the turbot in the centre of a warmed plate.
2 tbsp butter Arrange the spinach puree, Thai leeks and pearl
White pepper, nutmeg onions around it and garnish with marinated
50 g brown sugar spinach and watercress leaves. Finally pour on the
2 tbsp brown butter hot turbot jus and the foamed dashi butter and
finish it with chive oil.
Clean the spinach thoroughly and remove stalks.
Blanch in salt water and shock in iced water. Rinse
out the blanched spinach in order to remove
all excess liquid. Then put it in Pacojet container
and freeze for 12 hours. Then pacotize at least
three times. Freeze the spinach >mat< after each
pacotizing. To serve, put the spinach mat with
cream and butter in a pot and bring to the boil.
Season it with salt, pepper, sugar, nutmeg. and
brown butter. If necessary, strain the puree in or-
der to remove the remaining pieces of spinach.
Pearl onions
10 small pearl onions
50ml water
50 ml white balsamic vinegar
50 g sugar
2 g salt
Peel the pearl onions. Bring the remaining ingre­
dients to the boil and pour over peeled onions. Let
them stand for 12 hours. Then cut the pearl onions
lengthwise in half and sear them with a culinary
torch. Remove the skins from the pearl onions,
without damaging the seared side. Select the most
attractive pearl onions skins.
Garnish
200 g small spinach leaves
24 small watercress leaves
20 ml shiso vinaigrette (see page 348)
30 ml chive oil (see page 348)
Marinate the spinach and watercress leaves with
shiso vinaigrette.
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 MENU
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DISH V

HOT & SOUR

SOUP >DE LUXE<
SEAFOOD
FOIE GRAS
TRUFFLE

Abalone

Beech mushrooms

Chawanmushi

Coriander leaves

Edamame

Enoki

Goose liver

Hot & Sour Soup

Miso oil

Mu err (wood earl mushrooms

Red Gamberoni

Shellfish oil

Sweetcorn

Truffle

174

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BAU.STEINE DISH V

A almost artistic masterly combination

of several worlds: Bau takes the blazing
hot, super spicy and addictive soup that
is served in a thousand variations by every
second Asian cooking stand and tempers
it with choice Japanese savoury custard.
Marinated pork neck and chilli, garlic and
coriander, lightly thickened, encounter
the elegance of creamy, silky tofu - the
perfect stage for a real fireworks display
of the most refined aromas and textures,
crunchy-sweetgamberoni segments, nutty
abalone slices, cubes of smooth goose liv­
er, aromatic truffles, mushrooms, edama­
me ... Every spoonful creates a new taste
experience, tartness, spiciness, sweet­
ness and silky creaminess competing to
reach your synapses. Ravishing!
 ME

Hot & Sour Soup Chawanmushi Red Gamberoni

500 g pork neck 400 ml dashi (see page 347) 4 red gamberoni, without the shell (6/8 calibration)
500 g chicken breast 1.5 g bonito flakes Salt, pepper
500 ml low-salt soy sauce 1 g kaffir limes
100 g mu err (wood ear) mushrooms, dried 2g ginger Put each gamberoni on a wooden skewer
100 g shiitake mushrooms, dried 2.2g kombu (Schaschlik) right through the middle, so that it
100 g enoki mushrooms, dried 0.5 g unwaxed yuzu zest (or lemon zest) can remain straight when it is being cooked. Then
500 ml warm water 3.5 ml white soy sauce season on all sides with salt and pepper and briefly
2 tbsp vegetable oil 8 g oysters saute them in a hot Teflon pan (60-80 seconds).
50 ml Bordeaux vinegar 4 ml Jakobs dashi (finished product) Remove the skewer and cut each gamberoni into
50 ml rice vinegar 50 ml cream 1 cm thick pieces. The gamberoni should be thor­
1 garlic bulb 4 egg yolks oughly translucent.
1 L chicken stock (see page 345) 4 eggs
1 chili pod Salt, sugar
10 g coriander
Heat the dashi to 70 ·c, then add all the ingredients
Trim the pork neck and chicken the breast and except the cream and the eggs. Cover and let stand
chop them into small pieces. Marinate the meat in for 30 minutes. Then strain, add the cream and
the soy sauce and let it stand for 30 minutes. eggs and mix well. Season it with salt and sugar. Fill
Lay the dried mushrooms in warm water and let a porcelain bowl (or 8-9cm diameter Asian teacup)
them also stand for 30 minutes. Then put the meat and place it in a deep roasting pan. Cover the tray
in a sieve, allow it to drain well and fry it in oil in a with aluminium foil and heat at 80 ·c for 35-40
very hot pot. Add Bordeaux and rice vinegar as well minutes in a steam oven. When removing from
as garlic. Then add the mushrooms along with the oven, ensure that the chawanmushi has thickened .
mushroom water. Top up with chicken stock and
add the chilli and the coriander. Bring to the boil
once and then let it stand for about 5 hours. Finally
strain the soup.

_ _ r if
_Cla _ i_n_g _ t_he_ _H_o_t _& _ S_ o_ u_r _S _o_ u _p__ PAGE 178
_ y

_A_ro_m_a _t i _s_in�g _ t_h_e _H_o_t_&_S _ o_u _r_S _o _u�p__ PAGE 178

DISH V

HOT & SOUR SOUP >DE LUXE<

SEAFOOD I FOIE GRAS I TRUFFLE

_H_ot
_ &
_ _ S_o_ur
_ S
_ o _ __,p__ PAG
_ u Insert
E 177

Clarifying the Hot& So ur Soup
1 L Hot & Sour Soup (see page 177)
500 ml liquid egg white
250 g clarifying meat (minced chicken meat)
Blend all ingredients with a hand-held blender and
bring the mixture to the boil in the soup on low
heat. During this process, continually remove the
mixture from the bottom of the pot to prevent
sticking. Then strain the clarified soup through a
cloth strainer.
Arom atising the Hot& SourSoup
1 L clarified Hot & Sour Soup (see page 177)
1 red chilli, without seeds
100 g coriander
20 g ginger
2 tbsp soy sauce, best quality
approx. 4 g xanthan gum
Heat up the soup then add all ingredients and let it
stand for about 10 minutes. Then strain and lightly
thicken it with the xanthan gum.
Chawanmushi
- - -----PAGE 177
40 enoki mushrooms
40 mu err (wood ear) mushrooms
40 beech mushrooms
1 tbsp vegetable oil
Salt, pepper
40 edamame
40 kernels of corn
24 chilli threads
1 x 30-40 g truffles, peeled
200 g fry-ready goose liver, best quality, nerves
removed
Trim the enoki tips to a length of about 2 cm. Re-
move the mu err mushrooms from the soup mixture
and cut them into small triangles of 1 cm in length.
Shorten the beech mushrooms to about 2 cm,
brown in vegetable oil and season with salt and
pepper. Remove the skin from the edamame and
warm it up in some hot & sour soup. Lightly sear
the sweetcorn kernels using a culinary torch and
then warm them up in the soup, too.
For the chilli threads, cut a chilli into very fine
strips and place them in iced water until they curl
up. For the truffle coins, cut a truffle in thin slices
and cut out 24 coins with a ring (3 cm diameter).
Cut the goose liver into 2 cm thick slices and
season it with salt and pepper. Then vacuum seal
each slice separately and cook them for 9 minutes
at 58 •c in the bain-marie. Then allow the slices
to cool completely in iced water. Cut them into
cubes and brown on all sides with a culinary torch.
Finally, cook the goose liver cubes for a further
2 minutes in the oven at 200 ·c until done.
 MENU
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Abalone

2 large, live abalones
10 ml dashi (see page 347)
10 ml light brown soy sauce
10g kombu
Cut the abalones from their shells, wash, clean and
hit gently with a tenderiser. Then put the other
ingredients into a vacuum pouch and heat at 72 'C
in a bain-marie for 12 hours. Then them cool off
and cut them into 1 mm thick slices. Before serving
3 slices per portion, warm them up to 63 ·c in the
Hold-o-mat for 5 minutes.
TO SERVE
Briefly warm up the bowl with the chawanmushi
in the oven at 120'C. Then place the king prawns,
abalone and goose liver cubes on top. Then distrib­
ute enoki mushrooms, mu err mushrooms, beech
mushrooms, edamame, chilli threads, truffle,
sweetcorn and coriander leaves evenly in the bowl.
Pour the heated Hot & Sour Soup over the dish and
drizzle finish it off by drizzling miso oil and shellfish
oil onto it.

Red Gamberoni
- ----- -
PAGE 177

Garnish

24 coriander leaves
Miso oil (see page 348)
Shellfish oil (see page 128)

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 MENU
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DI SH VI

LAMB
AUBERGINE
PEPPERS
M'HAMSA
BLACK GARLIC

Aubergine foam

Aubergine puree

Baked aubergine

Belly of lamb terrine

Black garlic paste

Coriander oil

Lambjus

M'Hamsa

Paprika drops

Pearl onions

Pommes soufflees

Red pepper cream

Saddle of lamb

180

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BAU.STEINE DISH VI

Lamb is one of the main cornerstones of

great French cuisine. Nowadays, excep­
tional quality lamb is produced in Germany
too. The tenderness and delicacy of the
meat produced at Hofgut Pelting re­
minds Christian Bau of the best Sisteron
lamb. Browned the meat until crispy, gen­
tly cooking it in the oven until it is pink
and then baste it with foamed, garlic and
thyme.infused butter. Even by itself, this
meat would be a delight. This is all the
more so when harmonised with its deep­
ly flavoured, aromatic jus made of lamb
shoulder, sherry, port ... Bau's character­
istically Asian-influenced accompaniment
is sweetish, earthy, slightly bitter and
smoky: a baked, grilled aubergine that,
with its coating of sake, mirin and miso
paste, absorbs the depth of the sauce.
 MENU
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Lamb Baked aubergine Lamb jus

4 pieces of deboned saddle of lamb at 180g with 1 small firm aubergine 50g carrots
fat covering it, matured for 14 days on the bone Vegetable oil for deep-frying 50g celery
(recommendation: lamb from Hofgut Pelting) 25ml sake 70g mushrooms
Salt, pepper 25ml mirin 70g shallots
2 tbsp vegetable oil 25g brown sugar 1 garlic bulb
50g butter 50g miso paste 4 tbsp vegetable oil
3 cloves of garlic 3g sesame seeds 1kg shoulder of lamb
3 thyme sprigs 3g salt 2 bay leaves
Fleur de Sel 1 pinch of Fleur de Sel 10 white peppercorns
5 juniper berries
Trim all but about 3mm off the fat covering from Cut the aubergine into slices and prick the skin 150ml madeira
the saddle of lamb and then make hash-like several times with a needle. Then fry it until it is 150ml red port
incisions into the thin coat of fat. Season the meat golden brown in oil at 180 •c for 75-90 seconds and 100ml Neilly Prat
with salt and pepper and brown all around but shock it in iced water. Then bring sake, mirin and 50ml sherry
primarily on the fat side. Then continue to cook sugar to the boil together, and mix with the miso 1.2 L veal jus (see page 344)
in the oven at 200 •c for 3 minutes, then allow it paste to form a coating. Lay the aubergine slices on Salt, pepper
to stand in the Hold-o-Mat at 63 ·c for at least a lightly dampened tray and brush them with the 1 pinch of xanthan gum
30 minutes. Baste the lamb in a pan with butter miso coating. Then cook in the over at 220•c for 3 50ml cold (!) Olive oil
foamed up with garlic and thyme until it shows a minutes and then grill them for 2 more minutes on
core temperature of 53 ·c. Let the meat stand the Green Egg Grill. Lightly roast the sesame seeds, Clean all the vegetables, cut them into hazel­
again for 10 minutes. Before serving, brown the fat grind them in a mortar with the salt and sprinkle nut-sized pieces and brown them in vegetable oil.
side on the griddle until it is good and crispy. Then the mixture over the aubergine. Finally, season with Then roughly trim the shoulder of lamb, cut it also
cut it lengthwise and season with salt and coarsely Fleur de Sel. into hazelnut-sized pieces, add it to the vegetables
ground pepper. and cook them together. Add the seasonings and
slowly add the alcohol and allow the mixture to
completely reduce. Then fill to the top with veal
jus and allow to slowly simmer for 3 hours. Strain
the jus, reduce it to 400 ml, season it with salt and
pepper and thicken it with xanthan gum. Shortly
before serving, whip in the olive oil using a whisk.

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DISH VI
LAMB
AUBERGINE I PEPPERS I M'HAMSA I BLACK GARLIC
Lamb
----PAGE 183
Belly of lamb terrine
1 kg belly of lamb
Salt, pepper
5 tbsp olive oil
1 tbsp transglutaminase
3 tbsp onion crumble (see right)
10 g chives, finely sliced
Remove the majority of the fat from
the lamb belly. Season the belly with
salt and pepper and brown it in olive
oil on (only!) one side. Powder the
other side with a very Ii ne coat of
transglutaminase. Then layer the lamb
saddle in a terrine mould covered
with cling film. Press it down. Cover it
with film and double vacuum seal it.
Steam for 30 minutes at 80 ·c and
then cook it in the Hold-o-Mat at
75 •c for 12 hours. Cool the terrine
thoroughly in iced water then slice it
lengthwise in 1.5 cm thick squares that
are 3.5 cm long. To serve, saute the
terrine pieces on all sides until golden
brown and sprinkle them with onion
crumble and chives.
Lambjus
PAGE 183
Aubergine mixture Aubergine puree
8 aubergines Aubergine mixture (see left)
8 tbsp olive oil Miso reduction (see right)
Salt, pepper, sugar Salt, pepper, sugar
8 thyme sprigs 1 pinch of xanthan gum
8 rosemary sprigs
Season the aubergine mixture with
Cut the aubergines in half lengthwise the miso reduction. Season it with
and cut crosses into them, moisten salt, pepper and sugar, and thicken it
lightly with olive oil, season with salt, a bit with xanthan gum. Then reduce
pepper and sugar, and sprinkle thyme in a pot to a third of the weight until
and rosemary sprigs on every second the puree is no longer runny.
aubergine half. Then close up the
aubergines and wrap them in alumin­
ium foil. Cook the aubergines in the Auberg ine foam
oven at 250 ·c for 35 minutes. Then
scrape the flesh out of the aubergines 200 g aubergine puree (see above)
and remove the seeds. Use a cloth 4 ml lemon juice
sieve to drain the liquid. Then use the 5g mustard
Thermomix to process it well. 2 eggs
120 ml grape seed oil
40 ml miso oil (see page 348)
Miso reduct ion Salt, sugar, pepper
1 pinch of ground cumin
50 g shallots, chopped small
1 clove of garlic, crushed Work the aubergine puree into an
50 mushrooms, finely chopped aubergine foam as described under
3 tbsp vegetable oil >Vegetable foam< (see page 349) and
100 g miso paste season with cumin.
70 ml sherry vinegar
200 ml veal jus (see page 344)
1 small sprig of thyme B ked
_a
_ _ _ _aub
_ _ er_ ..=g in
_ e_ __ PAGE 183
1 small sprig of rosemary
Saute the shallots, garlic and mush­
rooms in oil. Add the miso paste and
brown everything lightly. Add sherry
vinegar and reduce. Then fill it up
with the veal jus, a little thyme and
rosemary and let it simmer down to
about a half. Lastly, pass through a
fine conical sieve.

M'Hamsa
300 ml chicken stock (see page 345)
150g hand-rolled couscous (M'Hamsa )
1 yellow pepper
1 red pepper
1 courgette
30g Taggiasca olives, chopped
1 tbsp vegetable oil
4 tbsp lamb jus (see page 183)
30g butter
20g parsley, finely chopped
Salt, pepper, sugar
Reduce the chicken stock by a half.
Then add the couscous. Remove it
from the heat and let it stand for 20
minutes. Then put it onto a tray and
refrigerate. Peel the peppers. Make
2mm thick pieces by cutting through
the courgette skin and chopping
everything into 2mm cubes. Briefly
saute the vegetable with the olives
in some vegetable oil in a hot pan.
Then add the couscous and cook until
creamy with the lamb jus and some
butter. If needed, add some more
chicken stock. Finally, add parsley and
season with salt, pepper and sugar.
Pearl onions
10 small pearl onions
50ml water
50ml white balsamic vinegar
50g sugar
2g salt
Peel the pearl onions. Bring the
remaining ingredients to the boil and
pour over peeled onions. Let them
stand for 12 hours. Then cut the pearl
onions in half lengthwise and sear
them with a culinary torch. Remove
the skins from the pearl onions, with­
out damaging the seared side. Select
the most attractive pearl onions skins.
Onion puree
300g white onions
Salt, sugar
30g creme frakhe
1 pinch of xanthan gum
Cayenne pepper
Peel the onions and cut into 5mm
strips. Season with salt and sugar and
leave for 20 minutes to draw off
the water from the onions. Simmer
the dehydrated onions in the resulting
liquid in a pot until they become soft
and then cover them with perforated
baking paper. Then drain the onions
and mix them in the Thermomix
with creme frakhe and xanthan gum
until the mixture is fine. Then pass
through a fine sieve and reduce in a
pot until firm. Then put them in the
Thermomix again and mix them until
they are fine. Lastly, season them with
salt, sugar and cayenne pepper and
pass them through a fine strainer.
Onion crumble
1 white onion
100g flour
1 pinch of paprika powder
500ml vegetable oil
60g chopped almonds
Salt, sugar, cinnamon
Peel the onions and slice into thin
rings. Mix the flour and paprika pow­
der, cover the onion rings with the
mixture and then deep fry at 160 •c.
Immediately salt the onion rings
and add a little sugar. Then lightly
roast the chopped almonds in the
oven at 200 •c. Chop the deep-fried
onion rings finely. Mix them with the
almonds and season them with salt,
sugar and a pinch of cinnamon.
MENU
IV
Black garlic paste
TO SERVE
80g black garlic
20 g black rice vinegar
20g low-salt soy sauce, best quality Arrange a scoop of the m'hamsa and
Salt, sugar the baked aubergine in the centre
of a pre-warmed plate. Place the
Press the garlic th rough a fine sieve saddle of lamb and the belly of lamb
and then mix it with rice vinegar and on the plate. Drape the aubergine
soy sauce in the Thermomix for 2 puree, the aubergine foam, the
minutes at the highest setting until onion puree, the pepper cream and
fine. Pass it through a fine strainer the black garlic around them. Then
and season it with salt and sugar. garnish with onion skins, mini paprika
drops, pommes souffles and affilla
cress. Drizzle the coriander oil in the
Red pepper cream onion skins and finally pour on the
hot sauce.
5 red peppers
50ml vodka
approximately 4g agar-agar
approximately 2g gel Ian gum
Salt, pepper, sugar
Remove the core from the pepper
and chop the pepper finely. Then sau­
te in a very hot pot, add vodka and
allow to liquid to completely boil
away. Then mix in a Thermomix until
smooth. Weigh and add 1g agar-agar
and 0.5g of gel Ian gum per 100g of
the mixture and, stirring constantly,
reduce the mixture in a pot until
the mixture has acquired a strong,
paprika red colour. Then let it cool,
process in the Thermomix again
until fine and season with salt, pepper
and sugar.
Garnish
24 red mini paprika drops (ready­
made product ) lightly warmed
8 traditional pommes soufflees
8 affilla cress tips
10ml coriander oil (see page 348)
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 MENU
IV

DISH VII

WILD
STRAWBERRIES
PLUM WINE
GREEN SHISO SORBET
CRISPS

Crispy strings

Green shiso sorbet

Plum wine foam

Strawberry soup

Wild strawberries

186

187
DISH VII
WILD STRAWBERRIES
PLUM WINE I GREEN SHISO SORBET I CRISPS
Green shiso sorbet
175 ml water
150 g coconut milk
90 g sugar
2.5 g Super Neut rose
40 g plum wine
22.5 g yuzu juice
15 g green shiso leaves
Heat up the water and the coconut milk in the
Thermomix to 45 'C. Mix the sugar and Super Neu-
trose and add to the coconut and water mixture.
Raise the temperature in the Thermomix to 80 'C.
Meanwhile, add the plum wine and yuzu juice. Once
80 'C is reached, freeze the mixture with the green
shiso leaves in a Pacojet container. Then repeatedly
alternate pacotizing and refreezing the sorbet.
Repeat the procedure until the green shiso leaf
pieces are no longer recognisable. Before serving,
freeze the prepared sorbet again for at least 12
hours and, if necessary, pacotize.
Strawberry stock
30ml water
30 g sugar
500 g frozen strawberries
25 g strawberry syrup (Monin)
1 vanilla pod
1 g xanthan gum
Boil water and sugar to produce simple syrup. Then
marinade the frozen strawberries with the simple
syrup, strawberry syrup and vanilla bean and
pour them into a deep tray. Cover everything with
aluminium foil and put the tray into the oven at
120 ·c for 1 hour. Then pour into a cloth strainer
and let it drain for at least 12 hours. Thicken the
resulting stock with xanthan gum.
Plum wine foam
150 ml plum wine
10 g sugar
17 g lime juice
1 ½ leaves of gelatine, softened and squeezed
20 g Proespuma Hot
1 tbsp Xanthazoon
Boil up the plum wine with sugar and lime juice.
Dissolve the gelatine in this and stir to cool in an
iced water bath. Slowly mix in the Proespuma
and Xanthazoon into the mixture, avoiding lumps.
Put the mixture into an iSi-Siphon and load with 2
gas capsules. Refrigerate for at least 6 hours
before use.
Crispy strings
50 g kataifi pastry
2 tbsp clarified butter
½ tbsp powdered sugar
½ espresso spoon of light sesame seeds, toasted
½ espresso spoon of dark sesame seeds
Spread out the pastry on a 15-18 cm long Silpat
mat. Cover it with a little butter and lightly sift icing
sugar onto it. Bake it in a preheated oven at 150 'C
for about 5 minutes until golden. Remove it from
the oven, brush it with the remaining butter and
sprinkle the sesame seeds onto it.
Garnish
3 dishes of fresh wild strawberries
1 cornflower blossom
1 marigold
1 pack of green shiso cress
 MENU
IV

TO SERVE

Arrange the wild strawberries in the shape of a star

in a deep dish and pour the strawberry stock over
them. Put the plum wine foam over the wild straw­
berries and place the shiso sorbet on top. Lay
the crispy strings on the plate and decorate the
dish with flowers and cress.

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 MENU
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DISH VI 11

COCONUT YUZU
ICE CREAM
VITAMIN-RICH BERRIES

Banana cream Mango

Coconut Mangosteens
Coconut crisps Melon
Coconut yuzu ice cream Multivitamin ice pearls
Dragon fruit, red & white Passion fruit cream with coconut coating
Exotic fruit gel Passion fruit crisps
Kiwi Passion fruit macaroons
Kumquats Pineapple spheres
Lime financier Yoghurt sponge

190

191
BAU.STEINE DISH VIII

Exotic fruits: mango, mangosteens and

dragon fruit are some of Christian Bau's
greatest passions. The complexity of their
aromas and textures provides the perfect
interplay of fruitiness and tartness. Here
he combines a vast array of the fruity and
the exotic, optimally ripe micro-elements
to create a signature dish. They are the
quintessence of his cuisine displayed in just
a tiny space: focus on ingredients, perfect
craftsmanship and boundless complexity.
Around 40 different steps are required
before the dish can be served - and that's
just the part related to serving itself. At
home, you'll just have to console yourself
with a perfect coconut yuzu ice cream, a
passion fruit cream that can be used any­
where and a gel made of exotic fruits, until
your next visit to Schloss Berg.
 MENU
IV

Passion fruit cream Exotic gel Coconut yuzu

ice cream

520g passion fruit puree 200g pineapple juice 560g coconut puree
160g sugar 100g pineapple puree 440g milk
270g butter 100g mango puree 50 g glucose syrup
240g egg yolks 50g coconut puree 50g coconut flakes, toasted
120g egg whites 50g brown sugar 160g sugar
8 gelatine leaves Pulp from ½ vanilla pod 40g coconut liqueur (batida de coco)
6g agar-agar 100g egg yolks
Heat the passion fruit puree, the sugar and the 6g gellan gum 10g yuzu flavour
butter to 8o·c in the Thermomix. Add egg yolks and 40ml yuzu juice
egg whites and make a rose out of it. Soak the Bring all ingredients to the boil and boil them for 1
gelatine in ice-cold water and then add the gelatine minute. Pour the mixture onto a tray and then allow Bring the coconut puree, milk, glucose and coco­
to the egg mixture. Fill the mixture into 2.3 x 2.3cm it to cool. Then mix it in Thermomix until smooth. nut flakes to the boil, cover and let it stand for
silicon moulds, smooth out the top of it with a 12 hours. Then strain the flavoured milk and emulsify
palette knife and freeze it in a blast freezer. Allow it with sugar, batida de coco and the egg yolks.
it to become firm and then carefully remove it from Then add yuzu flavour and yuzu juice, fill them
the mould. (Note: this mixture is enough for about into 2 Pacojet containers and freeze. Pacotize as
2 mats, a total of 108 pieces) required.

Coconut coating

840ml coconut milk

40ml coconut liqueur (batida de coco)
160g sugar
48 g vegetable gelatine (Sosa)

Bring all ingredients to the boil. Push a toothpick

into the centre of the passion fruit cubes and,
while still frozen, dip them carefully into the co­
conut coating. Then let the cubes defrost. Remove
the tooth pick, once the cubes have defrosted.
Ensure that no yellow edges are visible through the
coating.

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DISH VIII
COCONUT YUZU ICE CREAM
VITAMIN-RICH FRUITS IN TEXTURE
Passion
- fr uit cream
------- PAGE
193
_Co _ n_ _u_t_c _o_a_ti _n.=g __
_ c_ o PAGE 193
Pineap p le drops
140ml pineapple juice
330g pineapple puree
40g coconut liqueur (batida de coco)
The pulp of 1 vanilla pod
4g xanthan gum
Mix all ingredients in the Thermomix,
without letting in air, until everything
is smooth. Fill the mixture into 3cm
diameter hemispherical silicon moulds,
smooth out the top of it with a palette
knife. Then, freeze in a blast freezer.
Allow it to become firm and then
carefully remove it from the mould.
(Note: this mixture is enough for
about 2 mats, a total of 104 pieces)
Pineapple coating
600ml water
320g lime juice
3g Citras
80g sugar
75g vegetable gelatine (Sosa)
Bring all ingredients to the boil.
Push a toothpick into the centre of
the pineapple drops and, while still
frozen, dip them carefully into the
pineapple coating. Then let the drops
defrost. Remove the tooth pick once
defrosted.
_E_xo_ t_ ic_ �ge_ _l __
PAGE 193
Kumquats
500g kumquats
350ml water
350g fresh orange juice
350g sugar
½ vanilla pod (pulp and pod)
1 bay leaf
½ cinnamon stick
4 cloves
Zest of 1 unwaxed lemon
Cook the kumquats for about 1 min-
ute until they are soft and then shock
them in iced water. Cut the ends
straight so that the kumquats can
stand on them. Then cut in half, dia-
gonally and remove the core. Bring
the remaining ingredients to the boil
and pour them over the sliced kum­
quats. Fill into a vacuum bag. Drain,
if required and arrange.
Lime fin ancier
190 g egg whites
240g icing sugar
Zest of 4 unwaxed limes
120g ground almonds
100g flour
240g butter, lukewarm
Use a mixer to whip the egg whites
and the icing sugar. Mix the lime zest
with the ground almonds and flour
and fold them into the whipped eggs.
Then stir in the butter. Spread the
mixture on a deep 25 x 30cm tray
and bake until golden brown at 180•c
for 25-30 minutes.
Yoghurt sponge
300g egg whites
62g ground almonds
60g Yopol
60g sugar
20g flour
Mix all ingredients and blend at level
10 in the Thermomix for 4 minutes.
Put the mixture into an iSi-Siphon,
load with 4 gas cartridges and refri­
gerate for 12 hours. Then fill plastic
cups to about a quarter with the mix­
ture and cook in the microwave for 30
seconds at 1200 Watts. Remove, cool
briefly and eject from the cups.
(Note: this batter is enough for 5 cups)
Break the sponge into small, light
pieces and dry them in the oven at
50·c for about 12 hours.
_C _o_c_o _n u
_ _t�y_uz_ u_ic_ec_ _ r_e_a_ m__ PAGE 193
Mul tivitamin ice pearls
300g passion fruit puree
325g pineapple puree
75ml glucose syrup
125ml orange juice
140 g lime juice
10g grenadine (Monin)
250 g sugar
¼ cinnamon stick
3 gelatine leaves, softened and
squeezed
Bring all the ingredients except the
gelatine to the boil. Remove the
cinnamon and finely puree everything
in a Thermomix at 50•c. Strain and
dissolve the gelatine in the mixture.
Using a spray bottle, trickle the multi­
vitamin mixture into liquid nitrogen
in order to make the pearls. Then
with a skimmer carefully remove the
pearls, place them on a plate and
freeze until needed.

Banana cream
Crunchy crust
50 g praline dough
20g milk chocolate couverture
12g chopped caramelised almonds
12g Eclat d'Or (crepe wafers)
Mix the praline dough and the cou­
verture chocolate and temper the
mixture. Fold in the almonds and the
Eclat d'Or and spread out about 2 mm
thin on a tray covered with baking
paper. Allow the crust to cool in the
refrigerator and then freeze it. While
frozen, cut out with a ring (2.5cm
diameter) and keep it frozen until use.
Cream
90ml cream
75g banana puree
1 g banana flavour
115g white couverture chocolate
75g egg yolk
Mix cream, banana puree and banana
flavour, bring to the boil and mix
with the couverture chocolate in the
Thermomix at 85 ·c. Add egg yolk
at 85 •c and make a rose out of the
mixture. Then fill a terrine form with
the mixture and cook, covered, in a
bain-marie in the oven at 130 •c for 2
hours. Then allow the mixture to
cool thoroughly and reheat in a Ther­
momix to 50 ·c. Then fill up silicon
hemispherical moulds (2.5cm in di­
ameter), lay the mixture evenly on top
of the frozen crispy base and freeze
for at least 12 hours. While frozen,
push a toothpick into the centre of
the flat side and coat it with the spray
chelate (see right).
Spray chocolate
100 g white couverture chocolate
75g cocoa butter
A few drops of green, oil-soluble food
colouring
Mix the couverture with the cocoa
butter and temper. Colour it with
the food colouring until the desired
colour is reached and then put it into
an airbrush pistol. Spray the frozen
banana hemispheres evenly. Before
serving, remove the toothpick and
garnish the hemispheres with the
exotic gel and gold leaves.
Coco crisps
1 coconut
Simple syrup
Break open the coconut and remove
the hard shell. Then slice the coconut
into thin slices of about 4cm long
and bring to the boil in simple syrup.
Then spread them out over sufficient­
ly large silicon moulds so that the
strips do not overlap and dry them in
the oven at 80 ·c for about 12 hours.
Passion fruit macaroons
200ml passion fruit puree
2 tbsp white balsamic vinegar
30 g egg white powder
2 tbsp sugar
20 g icing sugar
Whip all ingredients in the mixer until
the dough is stiff. Use an icing bag
with a small plain tip (0. 7 cm diameter)
to create small macaroons on cho­
colate-making foil and dry them in the
dehydrator at 60 ·c for 12 hours.
Passion fruit crisps
125g passion fruit puree
50 g glucose
150ml liquid butter
100 g icing sugar
150g flour
150g egg whites
Mix all the ingredients and spread
thinly on a Silpat mat. Bake until
golden at 160 ·c, then store in a cool
place. (Note: this mixture is enough
for about 3 Silpat mats.)
Garnish
32 balls each of melon, dragon fruit
and mango, prepared using a melon
baller
40 balls each of melon, dragon fruit
and mango, prepared using a ball
mould
3 fresh mangosteens, peeled and
broken into segments
3 tbsp freshy grated coconut
1 bowl of atsina cress
2 leaves of gold leaf
MENU
IV
TO SERVE
Cut out the financier with a ring
(3.5cm diameter) and place it in the
centre. Place the grated coconut
on the kumquats and place them op­
posite each other, the same distance
from the ring. Likewise, place the
drops and the cubes opposite each
other, the same distance from the
financier. Then place the banana
cream half moons on the plate and
arrange the fruit in a circle around the
ring and the crunchy elements inside
the ring. Fill the gap between the
financier and the fruit with the multi­
vitamin ice pearls and the exotic gel.
Place a quenelle of the coconut yuzu
ice cream on the financier. Garnish
with freshly grated coconut, cress
and gold leaf.
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 THE
KITCHEN

Albert Camus said, »we should see Sisyphus as a happy

man«. And therefore imagine that the doomed figure
who was forced to roll up a rock up the steepest of
slopes for all eternity was doing so with joy ...
Every Wednesday morning everything begins from
scratch in the Schloss Berg kitchen. In a space smaller
than twenty-five square metres spread around the large
oven in the middle, ten chefs are at their posts. They're
concentrating on cutting precise chunks of tuna belly
to make tartare, removing miniscule blood vessels from
goose livers, vacuum-sealing razor clams with vinai­
grette, searing tiny onions, marinating cucumber pearls,
shelling brown crabs, trimming saddle of lamb, roasting
lobster, preparing bouillons, clarifying stocks, stirring
vinaigrettes, deep-frying potato puffs, glazing frozen
mozzarella pearls, filling fruit purees into spray cans,

196

197
drying edible caramel paper ... there are hundreds, thou­
sands, even tens of thousand of hand movements. At the
serving counter there are two waiters polishing plates
and in the background a dishwasher is peeling shallots.
Everything has to be ready by 5 p.m., and everything
else that has already been prepared is hidden away in
drawers, cupboards, pots, boxes and bottles. The grill is
scoured with steel wool and all around the worktops are
shining. Christian Bau tests every stock and every vin­
aigrette, nods his head approvingly or gives advice on
what's missing, then the storm begins ...
»Cooking at the very highest level«, as Eckart Witzig­
mann said once, »is like driving a Formula 1 race twice
a day«: Intense concentration, zero tolerance for failure
and always, always against the clock. There is absolute
calm when the food is arranged on the plate with up to
five chefs working at the same time on the same plate.
Only on rare occasions will a hand tremble a little when
placing a tiny leaf of shiso cress on a miniscule dab of gel.
Christian Bau's authority over his team derives from the
fact that he has an unrivalled command of his craft. He
is able to cook every dish at every post in the kitchen
without exception. In twenty years at Schloss Berg he
has never let a plate leave his kitchen which he hasn't
looked over first. From the first foie-gras macaroon to
the last praline there is one simple rule: »95 % is just not
good enough.«
198
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SALMON FROM LOCH DUART [THE BELLY]
OYSTER I KUMQUAT I CUCUMBER

GOOSE LIVER FROM LANDES

ARABICA COFFEE I PIEDMONT HAZELNUT I SOUR CHERRY

SCALLOPS
PUMPKIN I CHICKEN I WHITE TRUFFLE

SEA BASS [IKEJIME]

BBQ-EEL I AUBERGINE I KOJYU VINAIGRETTE

VENDEE GUINEA FOWL

RAZOR CLAMS I SMALL ARTICHOKES I PRESERVED LEMON

FLAT IRON STEAK

CORN STRUCTURES I BLACK GARLIC I ONION

CITRUS FRUITS
GREEK YOGHURT I CANDIED OLIVES I SPONGE

BANANA SPLIT [RELOADED]

BANANA I CREAM I TAHITI VANILLA I CHOCOLATE
 MENU
V

DISH I

LOCH DUART
SALMON
[THE BELLY]
OYSTER
KUMQUAT
CUCUMBER

Citrus gel

Cucumber gel

Cucumber ice cream

Cucumber kimchi

Cucumbers

Hijiki

Kimizu

Kumquats

Oyster

Oyster cream

Oyster ice cream

Passe-pierre seaweed

Salmon belly

Salty finger cress

Seaweed chip

Tomato dashi

202

203
BAU.STEINE DISH I

Christian Bau leaves nothing to chance.

Everything is planned, thought through,
considered. In this dish an ostensibly
straightforward product is converted into
a delicacy by giving extraordinary atten­
tion to detail. A rather fatty salmon belly
is marinated in classic style for exactly 25
minutes in coarse-ground salt and brown
sugar. It is then smoked for two minutes,
cooked for 10 minutes in a 40 °C bain-ma­
rie, cooled in iced water for 30 minutes,
flamed for a couple of seconds in a soy
sauce and mirin mixture and then served
in 7 mm slices. In tune with Bau's predilec­
tion for cold sauces, the following tomato
dashi lines the plate: tomato water, light
miso paste, dried shiitake, ginger and co­
riander oil. The texture of the tender, tart
baby pickles serves as contrast to the oily,
smooth fish.
 MENU
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Salmon belly Pickled cucumbers Tomato dashi

1 x 5.5kg Scottish Salmon from Loch Du art 100ml low-salt soy sauce For the stock
100ml mirin
Wash, fillet and debone the salmon in preparation 1 pinch of Kimchi spice mixture 400g ripe, red tomatoes
for cooking. Separate the skin from the remainder 50ml rice vinegar 400g ripe green zebra tomatoes
of the fish. Remove any remaining fat and cut the 4 untreated baby cucumbers 50g light miso paste
fillet lengthwise in half. Store the dorsal portion of 5g basil
the fish in the refrigerator for further use. Mix the soy sauce, mirin, kimchi spice mixture and 5g coriander
rice vinegar. 3g tarragon
Slice 2 baby cucumbers into 8 mm slices. Slice the
For the marinade remaining cucumbers into thin slices. Put them in Puree all the ingredients in the Thermomix and
separate vacuum pouches and vacuum-seal them then hang the out in a cloth strainer. Collect the
200g salt with the stock. liquid.
100g brown sugar for sprinkling

Mix the two ingredients together and marinade the To flavour the tomato dashi
salmon for 25 minutes. Then wash and pat it down
to dry it with a paper towel. Cold smoke the salmon 250g tomato water (see above)
for 2 minutes. Then vacuum seal it to a level of 6 g edamame, dried
40 % and slow-cook it for 10 minutes at 40 ·c in a 3g shiitake mushrooms, dried
bain-marie. Cool it down in ice water for 30 min­ 1g ginger, dried
utes. Remove the salmon from the vacuum pouch 0.25g garlic, dried
and brown it. 0.2g xanthan gum
20ml coriander oil (see page 348)
10ml miso oil (see page 348)
Sauce for searing
Heat all the ingredients to 80 ·c except the xanthan
100ml low-salt soy sauce gum, the coriander and the miso oil. Then cover
50ml mirin and let stand for 1 hour. Strain and bind with the
xanthan gum. Mix the coriander oil and the miso oil
Mix both ingredients and pour over the cooked into a fine-beaded mixture.
salmon until completely moist. Then sear with a
culinary torch in order to lightly caramelise the
mixture. Refrigerate the salmon and before serving.
Portion out into 24 slices, each 7 mm thick.

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DISH I

LOCH DUART SALMON [THE BELLY]

OYSTER I KUMQUAT I CUCUMBER

Salmon belly Kumquat zests

PAGE 205

250g untreated Kumquats

For the marinade 50ml orange juice
----- - - P
- AGE 205
20ml rice vinegar
10 ml white soy sauce
Sauce for searing 30ml mandarin vinegar
PAGE 205

Make zest out of the kumquat peel and blanche it

until it is al dente. Bring the orange juice, the soy
sauce and the mandarin vinegar to the boil and
10 oysters (Gillardeau No 2) pour over the blanched kumquat zest.

Open the oysters and separate them from the

muscle. Collect the oyster water and strain. Poach Kimizu
the oysters at 42 ·c for 1 minute in the oyster water.
Then debeard and slice the oysters into 3 medal- 75 ml mirin
lions. 64 ml mizkan vinegar
180g egg yolk
Salt, sugar
Tomato dashi
- -----PAGE 205
Thicken the ingredients at 80 ·c in the Thermomix.
Pass through a fine strainer and season to taste
For the stock with salt and sugar.
PAGE 205

Tomato dashi flavouring Citrus gel

PAGE 205

15 g calamansi puree
60g bergamot puree
45 ml fresh yuzu juice
180ml water
30g sugar
4.2 g agar-agar
4.2 g gel Ian gum
1.8 g cassava

Bring all ingredients to the boil and allow a gel to

form. Then use the Thermomix to beat the mixture
into a smooth gel.

Cucumber gel

350ml cucumber juice (whole, washed, untreated

cucumbers, mixed and strained)
20ml rice vinegar
4 g gel Ian gum
4 g agar-agar
Salt, pepper, sugar

Bring all ingredients to the boil and allow a gel to

form. When cold, beat mixture into a smooth gel in
the Thermomix.
 MENU
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Oyster cream Hijiki seaweed Wakame chips

1 shallot cut into brunoise 20g dry hijiki 200g starchy potatoes, boiled
2 tbsp vegetable oil 65ml low-salt soy sauce 200ml water for boiling potatoes
30ml white wine 50ml mirin 20g plucked parsley
75ml dashi 125ml rice vinegar 20g plucked chervil
3 oysters (Gillardeau No 2) 40g sugar 1g wakame seaweed powder
90g creme fraiche 25 ml water
10g chives Mix all the ingredients in the Thermomix at 70 ·c
10g coriander Blanch the hijiki seaweed in water until it is al dente until they are smooth. Pass through a conical
1 stalk of parsley and then drain. Bring the soy sauce, the mirin, the strainer. Spread the mixture thinly on a silicon mat
Agar-agar rice vinegar, the sugar and the water to the boil and and dry in the dehydrator for 12 hours. Then break
Gellan gum pour over the hijiki seaweed. into pieces of the required size.

Saute the shallot until it is translucent, then add

white wine and dashi and reduce. Add the oysters
and the oyster water and bring to the boil. Then
immediately mix it with the creme fraTche, chives,
coriander and parsley in the Thermomix. Pass
through a conical strainer. Add 1 g of agar-agar
and 1 g gel Ian gum per 100 ml of the mixture. Bring
the liquid to the boil again with the agar-agar
and gellan gum and then let it form a gel. When
cold, process the mixture into a smooth gel in
the Thermomix.
Pickled cucumbers
PAGE 205
Mini cucumber rolls
1 untreated cucumber
75ml dashi (see page 347)
25ml bonito vinegar
25ml white soy sauce
Slice the cucumber into 2 mm slices and then cut
into 1.5 x 10cm strips. Mix the remaining ingredi­
ents. Then vacuum-seal the cucumber strips with
the stock.
Cucumber ice cream
25g simple syrup
25g Sosa ProSorbet
450ml cucumber juice
135g glucose powder
20ml rice vinegar
25g passion fruit pulp
5ml champagne vinegar
5ml gin
Salt, pepper, sugar
2 sheets of gelatine, softened and squeezed
Mix the simple syrup with the ProSorbet.
With the exception of the gelatine, heat all the in­
gredients to 45 ·c. Then add the sugar and the ice
mixtures. Heat them to 86•c. Finally, dissolve in the
gelatine and leave the mixture to cool in the refrig­
erator for at least 3 hours. Stir whilst still cold and
put in the Pacojet container Pacotize as required.
Oyster pearls
100g oyster meat
100ml oyster water
125g sour cream
1 sheet of gelatine, softened and squeezed
Beat the oysters, oyster water and sour cream
in the Thermomix at 50·c to a fine puree. Strain
and dissolve the gelatine in the mixture. Using a
spray bottle, trickle the oyster mixture into liquid
nitrogen in order to make the pearls. Then with a
skimmer carefully remove the pearls, place them
on a plate and freeze until needed.
Garnish
16 tips of passe-pierre seaweed
16 salty fingers
8 soy sprouts
1 pack daikon cress
8 cucumber flowers
8 cornabria blossoms
TO SERVE
Place the poached oysters in the middle of the
plate.
Arrange the slices of salmon belly on them and
garnish with the cucumber kimchi. Then place the
pickled cucumber slices and a cucumber roll on
the plate. Place dabs of citrus gel, cucumber gel,
oyster cream and kimizu on the plate and garnish
with hijiki seaweed, passe-pierre tips, salty fingers,
soy sprouts, kumquat zest, daikon cress and the
blossoms.
Pour on the tomato dashi and then place a scoop
of cucumber ice cream on the plate. Sprinkle on
the oyster pearls. Finally, place a wakame chip on
top.

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 MENU
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DISH II

GOOSE LIVER
FROM LANDES
ARABICA COFFEE
PIEDMONT HAZELNUT
SOUR CHERRY

Cherry gel

Coffee gel

Foie gras terrine

Goose liver ice cream

Piedmont hazelnuts

208

209
DISH 11
GOOSE LIVER FROM LANDES
ARABICA COFFEE I PIEDMONT HAZELNUT I SOUR CHERRY
8 goose liver balls
250 g foie gras terrine (see page 349)
8 caramelised, whole Piedmont hazelnuts (see page
271) dusted with gold powder.
Cut 8 x 20g cubes from the inside of the foie gras
terrine. Important: Only use whole cubes, don't
stick the side pieces together as otherwise the
structure of the liver will become too soft. Press
a caramelised hazelnut into each cube, roll into a
smooth ball and refrigerate for 4 hours. As soon
as the goose liver balls are cold, stick a toothpick
into each ball.
Coffee jelly
225 ml strong coffee
90 ml coffee syrup (Monin)
10 g vegetable gelatine
Reduce the coffee and coffee syrup together to
250 ml and bind them with vegetarian gelatine.
Then strain the mixture. Dip the goose liver balls in
the coffee gel and then refrigerate (once you have
coated them with gel, do not remove the tooth­
picks).
Goose liver ice cream
375 ml white port
190 g foie gras terrine (see page 349)
190 g raw goose livers
75 g glucose syrup at 45'
120 ml sweet wine (Jurani;:on)
60 g egg yolk
Reduce the port to 150 ml. Then mix all the ingre­
dients except the egg yolk in the Thermomix at
80 ·c. Thicken with the egg yolk. Put two-thirds
of the mixture in Pacojet container and freeze for
24 hours for later use. Pacotize as required. Use
the remaining third for the goose liver pearls (see
below).
Goose liver pearls
1 sheet of gelatine, softened and squeezed
½ goose liver ice cream (see above)
Dissolve the gelatine in the goose liver ice cream
mixture that should still be warm. Using a spray
bottle, trickle it into the liquid nitrogen in order to
produce the pearls. Then with a skimmer careful­
ly remove the pearls, place them on a plate and
freeze until needed.
Cherry gel
200 g sour cherry puree
2 g agar-agar
2g gellan gum
Bring the sour cream puree to the boil, bind with
agar-agar and gellan gum, and leave to cool in a
suitable container. Then use the Thermomix to beat
the puree into a smooth gel.
 MENU
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Coffee and sugar chip

25 ml water
50 g sugar
12.5 g isomalt
38 ml glucose syrup at 45•
5 g instant coffee (Nescafe)
20 g butter
Heat the water, sugar, isomalt and glucose syrup
to 155 ·c. Remove the mixture from the oven, and
then stir in the instant coffee until smooth. Pour
onto a Silpat mat and leave to cool. As soon as the
sugar mixture is cold, break it up and use the Ther­
momix to pulverise it. Then sift a thin layer onto the
Silpat mat, melt at 180 ·c and then allow to cool
again. Store in an airtight, dry location. Break into
pieces in the required size when needed.
TO SERVE
Arrange a circle of chopped, caramelised hazelnuts
in the upper left-hand corner of the plate. Place a
dab of sour cherry gel in the centre of the caramel­
ised hazelnuts and a dash in the lower right-hand
corner. Place a goose liver ball on top. Remove the
toothpick and garnish with cherry gel, half a cara­
melised hazelnut, a sugared coffee chip and a leaf
of honey cress. Then scatter the goose liver pearls
around the liver ball and place a scoop of goose
liver ice cream on the strip of gel in the lower right­
hand corner. Season the ice cream with Maldon salt
and then adorn with half a caramelised hazelnut.
Serve a slice of toasted brioche on the side.

Garnish

80 g chopped caramelised Piedmont hazelnuts

(see page 349)
16 halved, caramelised Piedmont hazelnuts.
(see page 349)
16 tips honey cress
Maldon salt
Toasted brioche

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 MENU
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DISH 111

SCALLOPS
PUMPKIN
CHICKEN
WHITE TRUFFLE

Alba white truffle

Baby mushrooms

Beech mushrooms

Butternut squash

Chickenjus

Chicken wings

Enoki mushrooms

Hokkaido pumpkin

Pumpkin puree

Pumpkin seed crunch

Pumpkin seed pesto

Scallops

Truffle foam

212

213
DISH 111
SCALLOPS
PUMPKIN I CHICKEN I WHITE TRUFFLE
8 live scallops (size 3-4)
Break the scallops out of their shells, wash them
thoroughly and soak them in cold water for 30 min­
utes. Remove the beard and then soak them again
for 2 hours. Cover, and refrigerate on dry kitchen
towels.
Chicken
16 chicken wings
Salt, pepper
1 carrot
1 stalk of celery
500ml vegetable oil
Season the chicken wings with salt and pepper.
Clean the carrots and celery. Chop them into
hazelnut-sized cubes and then vacuum-seal them
with the chicken wings and the oil.
Cook in a bain-marie at 85·c for 2 hours. Then
separate the wings at the joint and remove the
central section from the bone. Refrigerate until you
are ready to serve.
Pumpkin puree
500g butternut squash
100g nut butter
50g brown sugar for sprinkling
Salt, pepper
1 sprig of thyme
Peel the squash, remove the seeds and place it
in a deep baking tray. Coat it with the nut butter.
Sprinkle brown sugar on it and season it with salt
and pepper. Then pluck the thyme leaves and
sprinkle them over the squash.
Cover the tray with aluminium foil and allow the
pumpkin stew in the oven at 160 ·c for 45 minutes.
Pass the pumpkin through a strainer and use the
Thermomix to process it into a smooth puree.
Pumpkin seed pesto
100g pumpkin seeds
20g water
20g sugar
20ml pumpkin seed oil
Toast the pumpkin seeds in an ungreased Teflon
pan. Meanwhile boil water and sugar at 112 •c and
add the pumpkin seeds. Simmer until the sugar has
caramelised. Then put the pumpkin seeds in the
Thermomix and process them with the pumpkin oil
mix until they are finely ground.
Put the mixture in a Pacojet container and put it
in the freezer for at least 6 hours. Pacotize three
times until needed.
 MENU
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Pickled squash Truffle foam Chickenjus

1 butternut squash (1 kg)
100ml water
100 ml Melfor vinegar
100 g sugar
Peel the pumpkin and use a cold-cut slicing ma­
chine to cut 2 mm slices. Cut the slices into 16
7.5 x 2.2 cm strips. Out of the remaining squash, cut
out 16 circles with a 3 cm diameter and 16 wafers,
of 1.5 cm diameter each. Bring the water, vinegar
and sugar to the boil and pour over the pumpkin
strips and the wafers. Then cover it and let it stand
for 24 hours.
Pumpkin seed crunch
100 g pumpkin seeds
2 sheets of brick dough
50 g egg white
Icing sugar
Salt
Cut the pumpkin seeds into fine splinters. Then
cut 3 cm diameter rings out of the brick dough and
coat them with egg white. Scatter the pumpkin
seed strips over it and dust them with icing sugar.
Spread out onto a baking tray covered with baking
paper. Place another sheet of baking paper on top
and weigh it down with another tray. Bake in the
oven for 8 minutes at 180 ·c until golden-yellow.
Then lightly salt the chips.
100 g peeled shallots
100 g white mushrooms
100 g white part of leek
30 g butter
Salt, pepper
150 ml white port
75 ml Noilly Prat
400 ml chicken stock (see page 345)
200 ml cream
12 g white truffles (use the offcuts)
1 tsp white truffle oil (top quality)
Nutmeg
Chop the shallots, the white part of the leeks and
the mushrooms into small pieces. Saute the mix­
ture in foaming butter and then season it with salt
and pepper. Add white wine and Noilly Prat and re­
duce. Pour in chicken stock and reduce by a third.
Add the cream and bring once to the boil. Clean
the truffles, peel gently and chop finely. Set the
more attractive part of the truffle aside for garnish.
Then add the finely-chopped truffle and the truffle
oil to the cream mixture. Place it on the edge of
the stove for 30 minutes on moderate heat. Mix it
thoroughly with a hand-held blender. Strain and
season to taste with nutmeg.
Beech mushrooms
20 small white beech mushrooms
20 small brown beech mushrooms
½ clove of garlic
15 g parsley
2 tbsp vegetable oil
Salt, pepper
Butter
200 ml chicken jus (see page 345)
25 g cold butter
Salt, pepper
Reduce the chicken jus by half and add the cold
butter shortly before serving. Season with salt and
pepper if necessary.
Garnish
48 enoki mushroom caps
24 roasted pumpkin seeds
24 slices of finely grated, raw baby mushrooms
35 g finely-grated Alba truffle (see left)
16 leaves of tiny red-veined dock
8 cooked Hokkaido pumpkin sections
8 heads of affilla cress
TO SERVE
Season the scallops with salt and pepper and saute
for 2 minutes on both sides in a Teflon pan until
they are translucent. Fry the chicken wings on the
skin side until crispen and place on a warmed plate
with a scallop.
Place dabs of pumpkin puree on the plate and
garnish the plate with the remaining components.
Finally, coat with the truffle foam and chicken jus.

Clean the beech mushrooms. Finely chop the

parsley and garlic. Fry off the mushrooms in oil and
season with salt and pepper. Finally, add a little
butter, garlic and parsley.

214
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 MENU
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DISH IV

SEA BASS
[IKEJIME]
BARBECUED EEL
AUBERGINE
KOJYU VINAIGRETTE

Aubergine
Aubergine foam
Aubergine puree
Barbecued eel
Cucumbers
Kojyu vinaigrette
Okra pods
Pearl onions
Sea bass
Shiso pesto
Spring onion

216

217
BAU.STEINE DISH IV

An update of a Bau classic, an out and out

signature dish. At the heart of this dish is
the barbecued eel, as perfected in the re­
nowned Unagi restaurants in Tokyo: Bar­
becued over glowing charcoals and glazed
with a strong Teriyaki sauce. With its salty
soy glaze, its smoky aniseed scent, its
caramel and honeyed sweetness, the eel
sets off the Breton sea bass, and provides
a contrast to the mild, crisply baked fish
with its juicy, tender white meat. Chris­
tian Bau adds a true Umami bomb to this:
A kojyu vinaigrette, scented with charred
leeks, soy sauce, mirin and mizkan vinegar.
Tapioca pearls provide the bite and cohe­
sion. Chives give the onion freshness to
this baroque dish.
 MENU
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Sea bass Barbecued eel Kojyu vinaigrette

1 sea bass ( 3.1-3.3 kg) 1 smoked eel (around 400g) 1 shallot, finely chopped
(lkejime slaughtered) 1 tbsp transglutaminase 50g white part of leek, finely chopped
100ml Japanese leek oil
Note: 1 fish of this size provides 14-16 well-sized Skin the eel, remove bones and separate the meat 50ml mirin
portions. from the fat and oil. Then powder the bony side 50ml mizkan vinegar
with transglutaminase and >glue< it back into its 50ml white soy sauce
Vegetable oil original form. Roll tightly in clingfilm and refriger­ 1 pinch of xanthan gum
50g butter ate the eel for 3 hours. Then cut it into 1cm slices. 10g tapioca pearls
1 sprig of thyme When ready to serve, lay the pieces of eel on a 10g chives, finely chopped
1 sprig of rosemary grate and glaze with the teriyaki glaze (see below).
Salt, pepper Place the eel on a grate over glowing charcoals and Lightly saute the shallots and the leek in 25ml leek
allow it to caramelise gently. oil until colourless. Then add mirin, vinegar and
Scale, clean, fillet and debone the fish. Cut the white soy sauce. Vacuum-seal and let it stand for
kitchen-ready fillets into 70g portions and slice 48 hours. Then strain and bind it with the xanthan
away the skin. Before serving, fry the fish in a bit of Teriyaki glaze gum in order to make the base. Combine the base
oil to make the skin crispy. Then turn over the fish with the remaining leek oil at a ratio of 2:1 ( 2 parts
and flavour it with foamed butter, thyme, rosemary, 25ml mirin liquid, 1 part leek oil) to be able to use it as a vinai­
salt and pepper. The fish should have a core tem­ 25ml sake grette. Finally, boil the tapioca pearls until they are
perature of 42-43 ·c. 200ml chicken stock (see page 3 45) translucent and then, with the chives, stir then into
175 ml low-salt soy sauce the vinaigrette.
50g sugar
Miso paste for searing 1 star anise
15g cornstarch
8 5g light miso paste 2 tbsp honey
17g honey
17ml mirin Reduce the mirin and sake by half. Fill with chicken
8.5g salt stock and soy sauce and then reduce again by a
third. Add the sugar and star anise and let it stand
Mix all the ingredients and refrigerate. Stir up again for 3 0 minutes. Then strain and bind it with starch.
before use. After cooking, coat the fish on the filet Finally, season to taste with honey.
side and caramelise the paste with the culinary
torch.

218
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DISH IV

SEA BASS [IKEJIME]

BARBECUED EEL I AUBERGINE KOJYU VINAIGRETTE

Sea bass Aubergine mixture

- ---PAGE 219

8 aubergines
Misc paste for searing 8 tbsp olive oil
PAGE 219
Salt, pepper, sugar
8 thyme sprigs
Barbecued eel 8 rosemary sprigs
--- - - -- PAGE 219

Cut the aubergines in half lengthwise and make

Teriyaki glaze diagonal cuts into them. Moisten them with olive
PAGE 219
oil. Season with salt, pepper and sugar, and sprinkle
thyme and rosemary sprigs on every other half
Pickled aubergine aubergine. Then close up the aubergines and wrap
them in aluminium foil. Cook the aubergines at
1 eggplant 250 ·c for 35 minutes. Then scrape the flesh out of
150 ml dashi (see page 347) the aubergines and remove the seeds. Use a cloth
60 ml Shiro dashi sieve to drain the liquid. Then use the Thermomix
20 ml rice vinegar to process it well.
35 ml olive oil
17ml mirin
5 ml lime juice Miso reduction

Cut the aubergines into 12 cm long slices that are 50 g shallots, chopped small
each 7x7 mm thick. Mix the remaining ingredients 1 clove of garlic, crushed
into a marinade and then vacuum-seal them with 50 mushrooms, finely chopped
the aubergine strips. Steam the vacuumed-sealed 100 g misc paste
aubergines at 90 ·c for 11 minutes. Let the vacuum 70 m I sherry vinegar
pouch stand on ice for 24 hours. 200 ml veal jus (see page 344)
1 small sprig of thyme
1 small sprig of rosemary

Saute the shallots, garlic and mushrooms. Then,

add the misc paste and brown lightly. Add sherry
vinegar and reduce. Then fill it up with the veal
jus, a little thyme and rosemary and let it simmer
down to about a half. Lastly, pass through a fine
conical sieve.

Aubergine puree

Aubergine mixture (see above)

Misc reduction (see above)
Salt, pepper, sugar
1 pinch of xanthan gum

Season the aubergine mixture to taste with the

misc reduction, salt, pepper and sugar, and bind
lightly with xanthan gum. Then reduce in a pot to
a third of the weight until the puree is no longer
runny.
 MENU
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Aubergine foam Okra tempura Shiso pesto

200 g Aubergine puree (see left) 125 g flour 20 green shiso leaves
4 ml lemon juice 250 ml warm water 10 coriander leaves
5 g mustard 7 g yeast 5 mint leaves
2 eggs Salt 2 basil leaves
120 ml grape seed oil 100 g okra pods 2 tbsp white soy sauce
40 ml miso oil (see page 348) Vegetable oil 2 tbsp rice vinegar for sushi
Salt, pepper, sugar 1 tbsp almond semolina
1 pinch of cumin Mix the flour, water, yeast and 1 pinch of salt into a 2 tbsp grape seed oil
dough. Let it sit for about 1 hour. Then cut the okra Salt, sugar
Work the aubergine puree into a foam as described into 1 cm slices and remove the seeds. Then dust
under Vegetable Foam on page 349 and season to them lightly with flour. Coat them with the tempura Mix all the ingredients except the almond semolina
taste with cumin. dough and pre-bake them at 160 •c in oil until they in the mixer and then grind them into a pesto using
have a golden-yellow hue. Before serving, bake the a mortar. Add the grape seed oil and season to
okra at 160 'C in order for the tempura to become taste with salt and sugar.
Pearl onions crisp. Salt whilst still hot.

10 small pearl onions Kojyu vinaigrette

50 ml water
50 ml white balsamic vinegar
50 g sugar
2 g salt
Peel the pearl onions. Bring the remaining ingredi-
ents to the boil and pour over peeled onions. Let
them stand for 12 hours. Then cut the pearl onions
lengthwise in half and sear them with a culinary
torch. Remove the skins from the pearl onions,
without damaging the seared side. Select the most
attractive pearl onions skins.
Red onion
1 red onion
Salt, sugar
30 ml red wine vinegar
Cut the red onions in half and cut a layer of the
onion into 2 mm strips. Season with salt and sugar.
Vacuum-seal the onion strips with the red wine
vinegar and let them stand for about 12 hours.
PAGE 219
Spring onion
8 fine spring leeks Garnish
(preferably Thai baby leek)
1 tbsp vegetable oil 8 nasturtium leaves
Salt, sugar
50 ml chicken stock (see page 345)
20 g butter
Cut the leek into 12 cm slices. Clean and wash
TO SERVE
them. Saute with a little oil in pan. Season with
salt and pepper and then add some chicken stock.
Cover and steam the leek until it is soft. Lastly, Cut out the lightly warmed aubergine strips with a
glaze with butter. cutter and form into a ring. Place on warmed plate.
Then place a slice of barbecued eel on the plate.
Place dabs of aubergine puree on the plate. Put the
Cucumber spirals cucumber spirals and the seared pearl onion skins
next to them. Place the fish in the middle, the leeks
1 cucumber across the top and the okra tempura on the fish.
Shiso pesto (see right) Fill the aubergine ring with aubergine foam and gar­
nish with red onions and nasturtium leaves. Lastly,
Cut the cucumber into 10 cm long by 3 x 3 mm dress with kojyu vinaigrette.
strips, blanch rapidly in salted water and then roll
them up. Fill the rolls with shiso pesto.

220
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 MENU
V

DISH V

VENDEE
GUINEA FOWL
RAZOR CLAMS
SMALL ARTICHOKES
PRESERVED LEMONS

Artichoke chips

Artichoke puree

Baby artichokes

Guinea fowl breast

Guinea fowl jus

Herb salad

Preserved lemon

Razor clam salad

Razor clam sauce

Razor clams

222

223
BAU.STEINE DISH V

Bau's golden rule: Poultry needs to be

roasted on the bone! Unless ... a brilliant
colleague convinces him otherwise, as was
the case with the modest and likeable Alex­
andre Couillon from the lie de Noirmout­
ier, just off the Atlantic coast of France.
Then Christian Bau can be persuaded to
cook the outstanding guinea fowl from the
Vendee at 48 °C in a bain-marie and then
to crispen it up in the pan. With outstand­
ing results: in the middle, the breasts end
up being juicy and rosy, the skin is crispy,
and the whole thing is beautifully flavoured
with a foaming thyme butter. It is com­
plemented with razor clams, nutty and
with an iodine mineral flavour, and with
the herby citrus flavours of the shiso vin­
aigrette, with its fine cubes of preserved
lemon and a heavenly, clear jus from a
guinea fowl drumstick. A light and aromat­
ic main course!
 MENU
V

Guinea fowl breasts Guinea fowl jus Razor clam salad

Guinea fowl Guinea fowl jus Razor clams

2 x 2.3-2.4 kg guinea fowl (with head and claws)
Remove the head and claws from the guinea fowls.
The birds should have been already hung for a good
amount of time. Separate the breasts and legs and
trim them to make them ready for cooking. Remove
any giblets and imperfections from the carcass and
chop them up into hazelnut-sized pieces for the
gravy.
Guinea fowl breasts
4 guinea fowl breasts (see above)
Salt, pepper
250 g salted butter
2 tbsp vegetable oil
2 tbsp butter
1 small sprig of thyme
1 small sprig of rosemary
Season the prepared guinea fowl breasts with salt
and pepper and coat them with wafer-thin (1 mm)
slivers of butter. Shape the breasts and wrap tightly
with clingfilm. Then vacuum-seal and cook at 60"C
for 25 minutes in a bain-marie.
The guinea fowl should have a core temperature of
50-52 •c. Then plunge the vacuum pouch with the
guinea fowl directly into cold water with ice-cubes.
To prepare, put the vacuumed breasts for 1 more
hour in the bain-marie at 48 ·c. Then, when the core
temperature reaches 48 ·c, take the breast out of
the vacuum pouch, season it with salt and pepper,
and crispen the skin in oil. Then baste it in the
foamy thyme and rosemary butter.
100 g shallots 1 kg razor clams (live, XU
100 g mushrooms 75 ml olive oil
100 g celery 2 parsley stalks
50 g butter
1 tbsp peppercorns, salt Soak the razor clams, then vacuum-seal with olive
2 fresh bay leaves oil and parsley and cook at 72 'C for 3 hours 20
4 guinea fowl legs, trimmed and with bones and minutes in a bain-marie. Then cool down in icy wa­
skin removed ter. Place the clams in a colander. Collect the clam
Pieces of cleaned guinea fowl (see below) juice and set aside. Then take out the clam meat
50 ml madeira from the shells and cut diagonally into slices.
50 ml Noilly Prat
200ml port
750 ml chicken jus (see page 345) Razor clam salad
Xanthan gum
250 g sliced razor clams (see above)
Cut the vegetables to make a mirepoix and saute 100 ml shiso vinaigrette (see page 348)
them lightly in butter. Then add seasoning, add the 1 tsp finely diced preserved lemon
diced guinea fowl drumsticks and the remainder of 1 tbsp fine chive roll
the bird and cook until all the liquid has evaporat­ Salt, pepper
ed. Then add the madeira, Noilly Prat and port and
reduce again. Then fill with poultry jus and simmer Mix all ingredients together and bring slowly to
down by a third. Pass the sauce through a fine 50 •c in a pot. Season to taste with salt and pepper.
sieve, season to taste and bind lightly with xanthan
gum.
224
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DISH V

VENDEE GUINEA FOWL

RAZOR CLAMS I SMALL ARTICHOKES I PRESERVED LEMONS

Guinea fowl Baby artichokes

------ PAGE 225

800g tomatoes
Guinea fowl breasts 100 g miso paste
PAGE 225
10g tarragon
Salt, pepper
Guinea fowl jus 8 baby artichokes
PAGE 225
Juice from 3 limes, mixed with 750ml water
50g finely diced shallots
Razor clams 50g diced mushrooms
-- -
----PAGE 225
2 tbsp vegetable oil
70ml white wine
Razor clam salad 50ml Noilly Prat
--------PAGE 225
sugar
10g basil
Clam foam 10g thyme
50g butter
2 shallots
200g butter Mix the tomatoes, miso paste, tarragon and some
100ml Noilly Prat salt and pepper in a Thermomix until the mixture is
100 ml white wine finely mixed. Then leave to strain in a cloth strainer
Clam stock collected from razor clams over night. Store the liquid collected.
(see page 225) Then clean and turn the artichokes and store in
300ml dashi (see page 347) lime water. Saute the shallots and mushrooms
Salt, cayenne pepper in a pot until they become translucent. Add the
artichokes, wine and Noilly Prat. Reduce, fill up
Dice the shallots. Then saute them in 20g but- with tomato water and then bring to the boil. Add
ter until they become translucent and add Noilly salt, pepper, sugar, basil and thyme. Let it stand
Prat and white wine; then boil down to about 100 for about 10 minutes. Then take the artichokes out
ml. Add clam stock and dashi and then boil down of the stock. Separate and leave to cool. Boil down
again to about 200 ml. Then strain and work in the a third of the stock into a syrup. Quarter the arti­
remaining small pieces of butter with a hand-held chokes and glaze and season to taste in a pan with
blender. Season to taste with salt and cayenne the stock reduction and butter.
pepper.

Artichoke chips

2 artichokes
Juice of 1 lime, mixed with water
Vegetable oil for deep-frying
Salt

Clean the artichokes and store them in lime

water. Heat the oil to 140·c. Cut off fine slices of
artichokes with a vegetable slicer and then blanch
them immediately in boiling salted water. Then
cool them briefly in iced-water and then dry them
off. Then deep-fry in the oil until they become
golden-yellow. Season with salt and keep warm.
 MENU
V

Artichoke puree

6 large artichokes
Juice from 3 limes, mixed with 750ml water
100 g finely diced shallots
100 g diced mushrooms
2 tbsp vegetable oil
50ml white wine
30ml Neilly Prat
300 ml reduced artichoke stock (see left)
50ml cream
30g creme fraiche
Salt, pepper, sugar
Clean the artichokes and store them in lime water.
Saute the shallots and mushrooms briefly until they
are translucent. Dice and add the artichokes. Then
add white wine and Neilly Prat. Reduce the mixture
and then fill it up with stock and cream. Cook the
artichokes until they become soft. Then mix in
Thermomix until they are finely mixed. Season to
taste with salt, pepper and sugar and pass through
a fine sieve.
TO SERVE
16 thin (3 cm) strips of preserved lemon
Warm the razor clams slightly and place them
evenly on the left side of a warmed plate. Arrange
the warm artichoke puree and the glazed baby
artichokes on the right-hand side of the plate.
Cut the crisped guinea fowl breast lengthwise in
half and place it in the centre of plate. Warm the
razor clam mousse and froth it up with a hand-held
blender. Pour the foam onto the razor clams. Put
the marinated herb salad in small piles on top of
the guinea fowl breast and garnish each breast with
4 preserved lemon strips and four artichoke chips.
Pour on the hot guinea fowl jus.

Herb salad

½ head of fine green frisee lettuce

1 tbsp parsley tips
1 tbsp chervil tips
1 tsp dill tips
1 tsp fine coriander leaves
10 tarragon tips
½ pack daikon cress
½ pack of red shiso cress
4 leaves of radicchio
50ml shiso vinaigrette (see page 348)

Mix the tips of the frisee lettuce with the herbs and
the cress. Cut the radicchio lettuce into fine strips
and add it to the mixture. Marinate everything in
the vinaigrette and season to taste.

226
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DISH VI

FLAT IRON
STEAK
CORN STRUCTURES
BLACK GARLIC
0 NION

Baby corns

Beef sauce

Black garlic paste

Corn cobs

Corn foam

Corn Malto

Flat iron steak

Onion crumble

Onion puree

Polenta

Ponzu gel

Short ribs

Small pearl onions

DISH VI
FLAT IRON STEAK
CORN STRUCTURES I BLACK GARLIC I ONION
Short ribs
2 L water
200 g seasoning salt
1 garlic bulb
1 sprig of thyme
1 sprig of rosemary
1 US, boneless short ribs (900-1000g)
Stir water, seasoning and flavouring
together with no heat and marinate
the meat for 12 hours. Rinse off with
cold water and then dry. Vacuum-seal
and cook at 72 ·c in a bain-marie for
28 hours. Cool down in icy water. Cut
the meat into 2.4cm cubes and then
vacuum-seal. Before serving, warm up
°
for 12 minutes at 57 C in a bain-ma­
rie. Then fry briefly on all sides.
Barbecue glaze
1.5g white peppercorns
2.5g coriander seeds
1 g aniseed
0.5g cloves
1 g Szechuan pepper
5g Madras curry
2. 5g sweet paprika powder
1.5g ground caraway
40 ml red wine vinegar
100ml soy sauce
200g honey
6 tbsp chive rolls
Grind all the spices in a mortar and
then gently heat them in a pot over a
very low flame. Add red wine vinegar
and reduce until almost all the liquid
has disappeared. Add the soy sauce
and simmer gently for 25 minutes.
Then add the honey and simmer for
a further 30 minutes until a light­
ly-bound glaze has formed. Then pass
the mixture through a very fine sieve
and keep warm. Before serving, coat
the shoulder pieces (see right) and
short rib cubes with the warm barbe­
cue glaze. Sprinkle the flat iron pieces
with chives and cut into 4 portions.
Flat iron steak
1 Wagyu flat iron steak, 1.5-1.8 kg Ode-
ally from Blackmore, Australia)
Salt, pepper
Trim the steak and remove the silver
skin. Then remove the sinews that
divide the upper and lower halves
of the meat. The result should be
2 pieces of flat iron steak, both
weighing 600-700 g. Season with salt
and pepper and brown on all sides.
Then 70% vacuum-seal each piece
separately. Cook at 58 •c for 2 hours
in a bain-marie. Adjust the cooking
time to the thickness of the pieces.
Then take the meat out of the pouch
and let it sit in the Hold-o-mat for
20 minutes at 64 ·c. After the meat
has been allowed to stand, grill it for
a short amount of time on glowing
charcoals On the Big Green Egg), so
that a light crust appears (core tem­
perature 55 "C).
Beef sauce
50g each of carrots, shallots, celery,
and mushrooms
Butter
500g steak
1 tbsp white peppercorns
1 sprig of thyme
1 sprig of rosemary
5 crushed cloves of garlic
400 ml red wine (Cote du Rhone)
100ml red port
100ml madeira
500 ml veal jus (see page 344)
Xanthan gum
Salt, pepper
1 tbsp sherry vinegar XO
Cut the vegetables into hazel­
nut-sized pieces and then brown
them in a pot with a little butter. Cut
the meat into pieces. Add it to the
vegetables and brown. Add seasoning,
herbs and garlic and brown. Then add
the alcohol and reduce to a third.
Then fill up with the veal jus and
simmer on a very low flame for about
3 hours. Lastly pass through a conical
sieve, bind gently with xanthan gum
and season to taste with salt, pepper
and sherry vinegar.
Corn foam
50g each shallots, mushrooms, bacon
1 tbsp maize germ oil
500g boiled corn
250ml chicken stock (see page 345)
100ml cream
1 sprig of thyme
2 bay leaves
Salt, sugar
2 eggs
6 g mustard
4ml lemon juice
120 ml grape seed oil
40 ml miso oil (see page 348)
Pepper
Slice shallots, mushrooms and bacon
into hazelnut-sized cubes and saute
in oil until they are translucent. Add
the corn, chicken stock and cream.
Add thyme and bay leaves and lightly
season with salt and sugar. Cover
the pot with a sheet of baking paper
and boil the contents for about 2
hours until they are soft. Then strain.
Put the corn in a Pacojet container
and place the container in the freezer
for at least 12 hours. Then Pacotize
at least eight times in order to pro­
duce a fine corn puree. Weigh off
200g of the resulting puree and then
mix with eggs, mustard and lemon
juice in the Thermomix until they
become fine. Pour in a thin stream of
oil. Season to taste with salt, sugar
and pepper and pass through a fine
strainer. Put the mixture into an
iSi-Siphon and load with 2 gas cap­
sules. Store at 65 •c in a bain-marie
until needed.

Baby corn
8 Baby corn cobs (7 cm)
Salt, sugar
Butter for blanching
30g butter
Blanch the corn in well-salted and
slightly-sugared water with a little
butter until al dente. Then shock in
iced water and caramelise gently in a
pan with the butter and a little sugar.
Lastly, cut the corn cobs in halves.
Corn
1 fresh corn cob
30 g butter
Salt, sugar
Vacuum-seal the corn cob with 15g
butter, salt and a little sugar. Then
steam in the oven at 80 'C for 25
minutes. Shock in iced water. Cut off
the corn from the cob and trim into 8
2.5cm squares. Spread each square
with butter. Season with salt and
sugar and then heat in oven at 200 'C
for 3 minutes. Put the corn squares
on the polenta cubes (see right).
Polenta
100g each of shallots and mushrooms
4 tbsp vegetable oil
600ml chicken stock (see page 345)
300ml cream
2 thyme sprigs
2 rosemary sprigs
Salt, pepper, nutmeg
100g polenta meal
50g flour
2 tbsp vegetable oil for browning
Cut the shallots and mushrooms into
hazelnut-sized cubes. Saute in a pot
in 2 tbsp of oil until they become
colourless. Then add chicken stock
and cream. Add thyme and rosemary
and reduce to 500 ml. Then strain and
season to taste with salt, pepper and
nutmeg. Bring the liquid to the boil,
stir in the polenta and soak for 30-35
minutes on a very low flame until the
mixture separates from the bottom of
the pot. Next spread out the polenta
in a 3cm layer on a mould covered
with baking paper and allow to cool
thoroughly. Cut into 2.5cm square
cubes, dust with flour and then brown
on all sides in the remaining oil until
they become golden-brown.
Ponzu gel
250ml chanponzu
125ml water
40g sugar
3g agar-agar
3g gel Ian gum
1.5g cassava
Mix the ingredients, bring to the boil
and allow a gel to form. Then use
the Thermomix to work the cooled
mixture into a smooth gel.
Onion puree
300g white onions
Salt, sugar
30g creme fraiche
1 pinch of xanthan gum
Cayenne pepper
Peel the onions and cut into 5mm
strips. Season with salt and sugar and
let stand for 20 minutes. Simmer the
dehydrated onions in the resulting
liquid in a pot until they become soft
and then cover them with perforated
baking paper. Then drain the onions
and mix them in the Thermomix with
creme fraiche and xanthan gum until
the mixture is fine. Then pass through
a fine sieve and reduce in a pot until
firm. Then put them in the Thermomix
again and mix them until they are fine.
Finally, season to taste with salt, cay­
enne pepper and sugar and pass once
more through a fine strainer.
Onion crumble
1 white onion
100g flour
1 pinch of paprika powder
500ml vegetable oil
60 g chopped almonds
Salt, sugar, cinnamon
Peel onions and slice into thin rings.
Mix the flour and paprika powder,
cover the onion rings with the mixture
and then deep fry at 160 ·c. Imme­
diately salt the onion rings and add a
little sugar. Then roast the chopped
almonds in the oven at 200 'C. Chop
the deep-fried onion rings finely, mix
with the almonds and season to taste
salt, sugar and a pinch of cinnamon.
Caramelised onions
8 white pearl onions
10g butter
10g sugar
10ml old balsamic vinegar
Salt
Vacuum-seal the pearl onions in their
peel and cook for 3 bursts of 30
seconds each until soft. Then cut the
onions in half, remove the peel and
lightly caramelise them in a pan. Add
balsamic vinegar and season with salt.
Black garlic paste
80g black garlic
20 g black rice vinegar
20 g soy sauce
Salt, sugar
Press the garlic through a fine sieve
and then mix with rice garlic and soy
sauce in the Thermomix for 2 minutes
at the highest setting until they are
fine. Pass the mixture through a fine
strainer and season to taste with salt
and sugar.
MENU
V
Corn Malto
20g dried corn
Skin of 2 chicken breasts, dried and
finely chopped
20g cornflakes
10g Malto
15ml maize germ oil
Salt, icing sugar
Chop the dried corn, chicken skin
and cornflakes finely. Mix the Malto
with the maize germ oil and then mix
with the chopped mixture. Season to
taste with salt and icing sugar. Store
at 63 ·c in Hold-o-mat until ready to
use.
Garnish
8 affilla cress stems
8 pommes soufflees
TO SERVE
Place the sliced flat iron steak in
the middle of a warmed plate. Place
the polenta with the corn as well
as the short ribs, baby corn cobs,
black garlic and caramelised onions
in an attractive arrangement on the
plate. Lastly add the maize foam and
the Malto. Dab the ponzu gel on the
Polenta with Corn. Garnish with affilla
cress and pommes soufflees and
dress with the hot beef sauce.
230
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I
l
 MENU
V

DI SH VI I

CITRUS FRUITS
GREEK YOGHURT
CANDIED OLIVES
SPONGE

Blood orange cream

Blood orange macaroon
Blood orange sorbet
Candied olives
Citrus fruit balls
Kumquats
Mandarin and olive oil sponge
Mandarin gel
Mandarin jelly
Olive oil Malto
Yoghurt cream
Yoghurt lime ice cream
Yoghurt sponge stone

232

233
DISH VII
CITRUS FRUITS
GREEK YOGHURT I CANDIED OLIVES I SPONGE
Candied olives
200g pitted Taggiasca olives
200ml water
200g sugar
Drain the olives and rinse with hot
water. Then put them in a pot of
boiling water for 30 seconds in order
to remove the oil. Drain and dry off
the olives with paper towels. Bring
the water and the sugar to the boil to
produce a simple syrup. Pour over the
olives and let it stand. For a period of
10 days pour the hot syrup over the
olives each day, increasing the sugar
content by 10 % each time. Finally,
drain the sugar away completely. Then
dice the olives and dry them at 50·c
for 2 days in a dehydrator.
Blood orange pearls
500g blood orange puree
5 sheets of gelatine, softened and
squeezed
Red food colouring
Bring the blood orange puree to
the boil and dissolve in the gelatine.
Dye the blood orange mixture red.
Then, using a spray bottle, trickle
the mixture into liquid nitrogen in
order to make the pearls. Then with a
skimmer carefully remove the pearls,
place them on a plate and freeze until
needed.
Mandarin and olive oil sponge
3 eggs
150g sugar
125ml olive oil
125 mandarin juice
Zest of 1 untreated mandarin orange
190g flour
5g baking powder
Separate the eggs and beat the egg
whites with the sugar until firm. Then,
using a hand-held blender, make an
emulsion out of the egg yolk, olive oil,
mandarin juice and mandarin zest.
Fold the emulsion carefully into the
firm egg white. Then mix the flour
and the baking powder together and
fold the mixture into the whipped
egg whites. Put the mixture into a ½
size food service tray covered with
baking paper and bake for 5 minutes
at 190·c in a pre-heated oven. Then
reduce the temperature to 170·c and
continue to bake the sponge for 30
minutes.
Allow to cool on a grate and cut out
the desired size before serving.
Yoghurt lime ice cream
750ml milk
Zest of 8 untreated limes
580g sugar
2g Super Neutrose
750g yoghurt
500g quark
200ml lime juice
Warm the milk and lime zest to 40•c.
Mix the sugar and Super Neutrose
together and add to the mixture.
Warm the mixture to 86 ·c and then
pass through a conical strainer onto
the yoghurt quark mixture and mix
together. Lastly, add the lime juice.
Pour the mixture in a Pacojet contain­
er and freeze at -18 •c for at least 12
hours. Pacotize it and store in freezer
until required.
Blood orange balls
260ml blood orange juice
120g egg yolk
60g egg white
135g butter
80g sugar
10 gelatine sheets, softened and
squeezed
Red food colouring
Mix the blood orange juice, egg yolk,
egg white, butter and sugar to 90•c
in the Thermomix. Then add the
gelatine. Divide the mixture into two
parts and dye one part red. Then put
into hemispherical silicon moulds and
freeze overnight. Take out the frozen
hemispheres and stick them together
in the two different colours. Store
them in the freezer.
Stick a toothpick in the middle of the
balls to make it easier to dip the balls
into the coating.
Blood orange coating
180ml water
40g sugar
13g vegetable gelatine
15ml lime juice
Bring all the ingredients to the boil
and strain. When a skin has formed on
the jelly, slide to the side with a spoon
and immerse the blood orange balls
three times. Allow the coated blood
orange balls to thaw out on a tin rack
covered with baking paper. After
thawing remove toothpick.

Blood orange macaroons
220 ml blood orange juice
20g sugar
20g icing sugar
40g egg whites
Red food colouring (powder)
Whip all the ingredients together and
then dye them pink. Use an icing bag
with a plain nozzle to create small
macaroons on a mat and dry at 80 ·c
for 12 hours in the dehydrator.
Kumquats
250g kumquats
175 ml water
175ml orange juice
175g sugar
½ vanilla pod
1 bay leaf
½ cinnamon stick
2 cloves
Zest of ½ untreated lemon
Trim the ends of the kumquats. Cut
them in half and remove the seeds.
Then blanch the kumquats. Bring
the remaining ingredients to the boil
and pour over the kumquats. Then
vacuum-seal.
Mandarin jelly
400 mandarin juice
Zest of 1 untreated mandarin orange
4 sheets of gelatine, softened and
squeezed
Bring the mandarin juice with the zest
to the boil and strain. Then dissolve
in the gelatine and put into prepared
mandarin silicon moulds and freeze.
Mandarin gel
250g mandarin puree
3g agar-agar
3g gel Ian gum
50g sugar
Bring all ingredients to the boil. Pour
onto a tray and then leave to cool
completely. Then mix in Thermomix
until smooth and strain. Refrigerate
until you are ready to serve.
Yoghurt sponge stones
300g egg white
62 g almond semolina
60g Yopol
60g sugar
20g flour
Mix all ingredients in Thermomix
until smooth. Put the mixture into an
iSi-Siphon, load with 4 gas capsules
and refrigerate for 4 hours. Then
spray the mixture into a plastic con-
tainer and cook in the microwave at
1000 watts for 55 seconds. Break the
cooled mixture into pieces and then
dry at 80 •c in the dehydrator for 12
hours.
Yoghurt cream
250g Greek yoghurt
20g icing sugar
5 drops of yuzu aroma
10ml olive oil
Suspend the yoghurt for 5 hours in
a cloth and then flavour with the
remaining ingredients.
Olive oil Malto
1 tbsp olive oil
10 tbsp Malto
Mix the olive oil with the Malto until a
fine powder is created.
Citrus fruit-segment balls
2 blood oranges
1 grapefruit
1 orange
Peel and fillet the citrus fruit. Dip the
fillets in liquid nitrogen, take them out
again and break them into segments.
Then let them thaw and put them into
hemispherical moulds, freeze and
stick them together again as whole
balls. Keep the balls frozen until
needed.
Garnish
Honey cress
MENU
V
TO SERVE
Place the mandarin and olive oil
sponge in the middle of the plate,
spread the yoghurt cream on top and
sprinkle with candied olives. Arrange
the mandarin jelly, the olive oil Malto,
the kumquats and the blood orange
balls around the sponge.
Place one segment ball on the olive
oil Malto. Place some dabs of olive
oil attractively on the plate. Arrange
the candied olives and blood orange
pearls. Then put a scoop of the
yoghurt and lime ice cream on the
sponge and decorate with blood or-
ange macaroons and honey cress.
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 MENU
V

DISH VI 11

BANANA SPLIT
[RELOADED]
BANANAS
CREAM
TAHI TI VANILLA
CHOCOLATE

Aerated chocolate

Almonds

Banana cookies

Banana cream

Banana gel

Banana sorbet

Bananas

Chocolate cream

Chocolate drops

Chocolate sponge

Muscovado crumble

Vanilla ice cream

236

237
BAU.STEINE DISH VIII

A childhood memory: A soft, ripe banana,

vanilla ice cream, cream and chocolate
sauce in the ice cream parlour next to the
Achern town hall •.. has become an artis­
tic, precision-engineered cluster contain­
ing an incalculable array of details. Banana
savarin, chocolate drops, marinated and
caramelised banana, muscovado sugar
crumble, banana gel, chocolate cream,
gold almonds, chocolate sponge, and aer­
ated chocolate, banana cookies, choco­
late gel and cream, banana pearls ... The
highlight is the ostensibly modest but su­
per-creamy coconut and vanilla ice cream
made in the Pacojet. Just like the classic
cream made from Valrhona chocolate and
the fruity sous-vide banana, the ice cream
is really almost an entire dessert in its own
right.
 MENU
V

Vacuumed bananas Vanilla ice cream Chocolate cream

200ml banana juice 300ml milk 125ml milk

24g passion fruit puree 200g coconut puree 125ml cream
20g sugar The pulp of 3 vanilla pods 3 7g egg yolk
4g honey 105g cane sugar 25g sugar
Pulp from ½ vanilla pod 0.5g Super Neutrose 112 g dark couverture chocolate
1 banana 120g egg yolk 1.4g xanthan gum

Boil up all the ingredients except the bananas.
Leave the resulting juice to cool. Peel the bananas
and before serving vacuum-seal with the juice for
1 hour.
Heat the milk, coconut puree and vanilla pulp in
the Thermomix to 40 ·c. Mix the sugar and Super
Neutrose together and heat with the milk to 85•c.
Then thicken it with egg yolk. Put in the Pacojet
container and freeze.
Pacotize as required.
Bring the milk and cream to the boil and thicken
with egg yolk and sugar at 85·c. Add in the cou­
verture and then stir until smooth. Spread out the
mixture on a tin and then refrigerate for 24 hours.
Mix the cream with xanthan gum in the Thermo­
mix. Then place it in icing bag and refrigerate until
needed.

238
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239
DISH VI11
BANANA SPLIT [RELOADED]
BANANA I CREAM I TAHITI VANILLA I CHOCOLATE
Banana mixture
180g cream
150 ml banana juice
1 g liquid banana aroma (Sosa)
225 g white couverture chocolate
150g egg yolk
Bring the cream, the banana juice and the banana
aroma to the boil.. Heat the mixture with the white
couverture in the Thermomix to 85 •c. Add the
egg yolk to thicken. Pour the mixture into a terrine
mould and poach in a bain-marie at 130 ·c for 2
hours in the oven. Then refrigerate for 6 hours in
the refrigerator. Mix to 50 •c in the Thermomix and
pour into 6cm diameter silicon savarin moulds,
ensuring that no air enters.
Banana gel
250ml banana juice
62 g passion fruit puree
31 g sugar
3.25 g agar-agar
3.25g gel Ian gum
Bring all the ingredients to the boil and then leave
to cool completely. Then blend in Thermomix until
smooth and strain .
Crunchy base
75g hazelnut praline
30g milk chocolate
24 g roasted almonds, chopped and roasted
24 g Eclat d'Or (crepe wafers)
Melt the hazelnut praline noisette and milk choco-
late. Add the remaining ingredients and mix them.
Spread the mixture on baking paper and then
refrigerate. Then cut out rings the same size as the
savarins and lay them on top, ensuring there is no
air between them. Press gently and freeze.
250g dark couverture chocolate
200g cocoa butter
Melt the ingredients in a bain-marie and mix them
with a hand-held blender. Avoid creating bubbles.
Then strain the mixture to produce the resulting
spray.
Put the spray into an airbrush and spray a very fine
layer over the frozen savarins. Freeze until ready to
serve.
Vanilla ice cream
PAGE 239
Muscovado crumble
100g butter
100g flour
50g muscovado sugar
25g cane sugar
Knead all the ingredients into a dough. Crumble the
dough by hand onto a tray. Bake the crumble in the
oven at 180 ·c for 25 minutes.
 MENU
V

Vacuum-cooked banana Chocolate sponge Gold almonds

--- -- - - --- PAGE 239

15g almond semolina 50g almonds, halved

Chocolate cream
---------
PAGE 239
Chocolate drops
300ml milk
20g sugar
80 g dark couverture chocolate
3g xanthan gum
Bring milk and sugar to the boil. Add in the couver-
ture and then stir until they are smooth. Then work
in the xanthan gum in the Thermomix. Pour the
mixture into the 20mm diameter hemispherical sil-
icon moulds and then freeze. Ease the hemispheres
out of the moulds while still frozen and insert a
toothpick.
Freeze until further use.
Chocolate covering for the drops
410ml water
80g sugar
25g cocoa powder
25g vegetable gelatine
Bring all ingredients to the boil. When a skin has
formed on the jelly, push it to the side with a spoon
and immerse the deep-frozen hemispheres twice.
Remove the toothpick carefully, and cover and
refrigerate the drops on baking paper.
Aerated chocolate
227g dark couverture chocolate
90ml sunflower oil
Melt the couverture and sunflower oil in a bain-ma-
rie. Put the chocolate and oil mixture into a iSi-Si-
phon and charge with 2 soda and 2 cream capsules.
Spray the chocolate and oil mixture in an iced
vacuum pouch, vacuum and freeze immediately.
As soon as the chocolate is frozen, remove from
vacuum pouch and portion into desired size.
15g sugar
7g cocoa powder
5g flour
100g egg white
Mix all ingredients in Thermomix for 5 minutes until
smooth. Put the mixture into an iSi-Siphon and load
with 4 gas capsules. Then refrigerate for 4 hours.
Spray into a plastic container and cook in the
microwave at 1000 watts for 55 seconds. Let the
sponge cool. Break it into small pieces and then dry
it in the oven for 12 minutes at 80 •c.
Banana cookies
125g banana puree
25g glucose
75g liquid butter
50g icing sugar
75 flour
75g egg white
Mix all ingredients in Thermomix for 3 minutes until
smooth. Then spread on a Silpat mat and bake at
160 •c for 15-20 minutes. Break into pieces of the
required size.
Banana pearls
250 ml banana juice
62g passion fruit puree
31 g sugar
6g honey
3 ¼ sheets of gelatine, softened and squeezed
½ tsp gold powder
Bring the banana juice with the passion fruit puree,
sugar and honey to the boil and dissolve the gela­
tine into the mixture. Using a spray bottle, trickle
the mixture into liquid nitrogen in order to make
the pearls. Then with a skimmer, carefully remove
the pearls, dye with gold powder and keep on a
plate in the freezer until needed.
16 g icing sugar
2 g gold powder
Heat the almonds with the icing sugar slowly in a
pan until the sugar begins to melt. Then, constantly
stirring, keep heating until a gold-brown caramel is
created. Let the almonds cool and then dye them
with the gold powder.
Caramel and banana balls
1 banana
Brown sugar
Peel the bananas and with a parisienne scoop. Cut
out 22mm diameter balls. Roll the balls in brown
sugar and caramelise with a culinary torch.
Garnish
1 pack of atsina cress
TO SERVE
Spread the muscovado crumble in a sickle shape
on the plate. Place a banana savarin in the middle
of the sickle and the chocolate drops at either
end. Cut a small 10mm diameter ring out of the
vacuumed banana and place it on the sickle. Make
it look nice by placing a few dabs of banana gel and
chocolate cream on the crumble. Then decorate
the sickle with gold almonds, chocolate sponge, a
caramelised banana ball and the aerated chocolate.
Place atsina cress and banana cookies between the
gel and the chocolate cream dabs. Finally, distrib­
ute the banana pearls and place a banana cookie
on the scoop of vanilla ice cream.

240
I
241
 SERVICE

Effortless. That's how it should seem, everything that

comes from the kitchen. Casually conjured up on the
plate, easy as can be. And so it must be presented to the
guest as if the chef made the dish by chance, extreme­
ly laid back. Conversation should not be disturbed.
There should be no scent of awe wafting through the
restaurant. Just ease, cheerfulness and pleasure. »Here
we have a fine Gambero« says Yildiz Bau, smiling, she
takes a plate from colleague's tray and places it before
the guest. With a light hand but positioned precisely to
the millimetre. On this are, among other things, baked
shellfish, a sweetheart cabbage and langoustine roulade,
a Gamberoni tartare, Thai curry cream, yam roots and a
complex bergamot sauce. Many days work and eaten in
just a few moments. But what moments they are ...

242

243
»I want to make our customers happy« Yildiz Bau says,
»they should go home happy!«. Happy and content - not
lectured. You won't get any didactic lectures from her.
But you will get the same consistency and the same
perfectionism as from her husband. The Baus see their
restaurant as a total work of art. So they set the high­
est standards in precision for service and demand the
utmost concentration. The guest should not notice any
of this.
Service in >Victor's Fine Dining< reminds one of a well
managed ballet company. In other places, staff short­
ages may be concealed by entertainers and short-term
staff but there's a professionally choreographed pro­
duction to marvel at in the Bau's kitchen. A production
which starts with what you don't see; empty places, for
example. Every afternoon the stage is set, with the exact
number of chairs set out for the amount of guests in the
evening. Everything is polished until it shines. The pro­
duction begins with the entry of the first guests and the
first oshibori (hot towel) of the evening. And it doesn't
finish until the last visitor has glided happily from the
building. And nothing that happens in between is hap­
hazard or improvised, not the time when the apertif is
served or the menu is presented, not the wording with
which the dishes are announced, nor the manner with
which the plates and bowls are laid before the guest, nor
the routes which the staff take through the restaurant.
Everything is taken into account; there no half-empty
water glasses or dropped napkins left on the floor. Even
if the air is burning in the kitchen, out here, nobody
hurries, no smile slips; there is all the time in the world.
It's like in the circus; the dangerous somersault has to
come across coolly and calmly.
244
I
245
>MEMORIES OF JAPAN<
SEAFOOD I PONZU I RED SHISO

JAPANESE YELLOWFIN MACKEREL [SASHIMI]

YUZUKOSHO I BUTTERMILK DASHI I IMPERIAL CAVIAR

BLUE LOBSTER
CARROTS I CALAMANSI I COMBAVA OIL I CORIANDER BISQUE

ZANDER
GREEN VEGETABLES I PEARL ONIONS I FOAMED DASH!

THE BEST OF VEAL

DIM SUM I HAZELNUT I ALBA WHITE TRUFFLE

WILD HARE FROM THE SOLOGNE

HEART OF PALM I ASIAN BROCCOLI I PURPLE CURRY

>JAPANESE MOMENT<
MATCHA TEA I LYCHEE I GREEN SHISO

>BAU.STEIN<
TONKA BEAN I PEAR I RED WINE
 MENU
VI

DISH I

>MEMORIES OF
JAPAN<
SEAFOOD
PONZU
RED SHISO

Abalone

Amaebi shrimps

Cockles

Enoki mushrooms

Oyster cream

Oyster ice cream

Oyster tapioca

Oysters

Passe-pierre seaweed

Ponzu foam

Razor clams

Red shiso sorbet

Tapioca chip

Yellowfin tuna

248

249
BAU.STEINE DISH I

Christian Bau's cuisine specialises in find­

ing the best fish and seafood products in
the oceans of the world. In his now classic
Memories of Japan he converts a cornu­
copia of tender razor clams and cockles,
nutty abalone and sweet amaebi shrimps,
cubes of buttery yellowfin tuna, Gillardeau
oysters and the tips of passe-pierre sea­
weed into a spectacular collage of the most
varied of textures and maritime aromas:
purist and highly complex at the same
time. Accompanied by a fresh citrus ponzu
foam and a flavourful shiso cress sorbet,
the lightly poached oysters provide a ele­
gant way into this elaborate miniature.
 MENU
VI

Oysters Ponzu foam Red shiso sorbet

8 oysters (Gillardeau No 2) 80g orange fillets 75g sugar

Open the oysters and separate them from the
muscle. Collect the oyster water and strain. Poach
the oysters at 42 •c for 1 minute in the oyster water.
Then remove beard and cut the oysters in half.
120ml dashi (see page 347)
50ml chanponzu
20ml yuzu juice
8 g sugar
2.5 sheets of gelatine, softened and squeezed
Bring the orange fillets and the dashi to the boil
and then reduce the strain liquid to 80 g. Add the
chanponzu, yuzu juice and sugar and dissolve the
gelatine into it. Put into an iSi-Siphon and load with
2 gas capsules. Thoroughly chill in icy water for
6 hours. Bring to correct temperature with hot
water before serving.
4.5 g Super Neutrose
22 g glucose powder
260ml water
70 ml lime juice
35 ml yuzu juice
6 packs of red shiso cress
Mix sugar, Super Neutrose and glucose together.
Bring the water to 45 •c and trickle in the sugar
mixture. Heat to 86 ·c and then strain. Add the
citrus juices and then let stand for 3 hours at 40·c.
Then mix in the shiso cress and freeze overnight in
a Pacojet container. Pacotize several times to
create an even mixture. Freeze until needed. If
necessary pacotize again.

250
I
251
DI SH I

>MEMORIES OF JAPAN<
SEAFOOD I PONZU I RED SHISO

Oyster tapioca Abalone

60 g tapioca pearls 2 large, live abalones

3 oysters (Gillardeau No 2) 2 tbsp dashi (see page 347)
1 tbsp finely-chopped spring onions 1 tbsp white soy sauce
1 tbsp garlic oil (see page 348) 5g kombu
1 tbsp ginger oil (see page 348)
2 tbsp enoki mushrooms, 3 cm heads Cut the abalones from their shells, wash, clean
1 tbsp finely-chopped chives and hit lightly with a tenderiser. Put the other
Salt, pepper ingredients into a vacuum pouch and heat at 72 ·c
in a bain-marie for 12 hours. Then cool off and
Boil the tapioca pearls for 8 minutes in water cut into 1 mm slices.
until soft, then strain and shock. Open the oyster
and collect the oyster water. Then remove the
beard and muscle from oysters and dice. Razor clams
Saute the spring onions with garlic and ginger oil.
Add the tapioca, mushrooms and the oyster 6 large razor clams (XXL)
and boil down to a cream. Season to taste with 1 stalk of parsley
chives, salt and pepper. 15 ml olive oil

Vacuum-seal the razor clams with parsley and olive

oil and cook at 72 •c for 3 minutes 20 seconds in
the bain-marie. Release from shell and cut each
clam into 3 equally thick strips.

Cockles

2 tbsp mirepoix (shallots, mushrooms, celery, leek

white)
1 tbsp vegetable oil
16 large cockles
Salt, pepper
1 tbsp Noilly Prat
2 tbsp white wine

Saute the mirepoix in oil, add the cockles and

season with salt and pepper. Add Noilly Prat and
white wine, bring rapidly to the boil once, cov-
er and let stand until the cockles have opened
completely. Shell the cockles and then refrigerate
in the strained stock.
 MENU
VI

Oysters Liquid marinade 2

PAGE 251
TO SERVE
85 ml white soy sauce
Ponzu Foam 30 ml dashi (see page 347)
PAGE 251
10 ml bergamot juice First, marinade razor pods and cockles in shiso
10 ml bonito vinegar vinaigrette and chives. Then marinade the abalones
Red shiso sorbet 0.875 g xanthan gum and the amaebi shrimps with lemon vinaigrette
-------- PAGE 251
63 ml miso oil and sea salt. Lastly marinate the tuna dice with
150 ml sunflower oil >liquid marinade 2<. Before arranging the abalone,
Oyster cream heat under the heat lamp, but keep the other
Mix the soy sauce, dashi, bergamot juice and the elements chilled until served.
1 shallot cut into brunoise bonito flakes and bind with a little xanthan gum. Place the tepid oyster tapioca in the middle of the
Vegetable oil Strain the mixture through a sieve. Then mix in the plate. Then, for every 2 halved oysters, arrange
30 ml white wine oils, stirring constantly. amaebi shrimps, tuna dice, razor pods and cockles
75 ml dashi (see page 347) on top. Then set out the tepid abalone and spray
3 oysters (Gillardeau No 2) the ponzu foam and oyster cream. Garnish the dish
90 g creme fraTche Tapioca chip with enoki mushrooms, passe-pierre seaweed,
10g chives borage cress and red shiso cress.
10 g coriander 50 g tapioca pearls Lastly, place a little shiso sorbet on top, decorate
1 stalk of parsley Salt with a tapioca chip and sprinkle oyster pearls.
Agar-agar 1 tbsp dashi (see page 347)
Gel Ian gum Palm fat for deep-frying

Saute the shallot until translucent, then add white
wine and dashi and reduce. Open the oysters,
then bring to the boil once in oyster water. Then
immediately mix it with the creme fraTche, chives,
coriander and parsley in the Thermomix. Pass
through a conical strainer. Add 1 g agar-agar and 1 g
gellan gum per 100 ml mixture.
Bring the liquid to the boil again with the agar-agar
and gellan gum and then let it form a gel. When
cold, beat mixture into a smooth gel in the Ther-
momix.
Oyster pearls
100 g oyster meat
100 ml oyster water
125 g sour cream
1 sheet of gelatine, softened and squeezed
Liquid nitrogen
Boil the tapioca pearls for 12 minutes in salty
water, drain and then mix with the dashi. Then
lay out the mixture on a Silpat mat. Occasionally
turning, dry in the dehydrator for 4 hours and
then bake in 180 °C fat. Keep warm and dry until
required. Break into pieces of the required size.
Garnish
100 ml shiso vinaigrette (see page 348)
50 g chives, finely chopped
16 ready-to-serve amaebi shrimps
50 ml lemon vinaigrette (see page 348)
Sea salt
16 cubes of yellow/in tuna (1 cm square)
40 enoki mushrooms, 3cm long caps
40 passe-pierre seaweed tips
8 tips of borage cress
8 tips of red shiso cress

Beat the oysters, oyster water and sour cream

in the Thermomix at 50 °C to a fine puree. Strain
and dissolve the gelatine in the mixture. Using a
spray bottle, trickle the oyster mixture into liquid
nitrogen in order to make the pearls. Then with
a skimmer carefully remove the pearls, place them
on a plate and freeze until needed.

252
I
253
DISH II

JAPANESE
YELLOWFIN
MACKEREL
[SASH I Ml]
YUZUKOSHO
BUTTERMILK DASHI
IMPERIAL CAVIAR

Buttermilk dashi

Caviar

Cucumber kimchi

Yellowfin mackerel

Yuzukosho
DI SH 11
JAPANESE YELLOWFIN MACKEREL [SASH I Ml]
YUZUKOSHO I BUTTERMILK DASHI I IMPERIAL CAVIAR
Yellowfin mackerel
1 x 4.2 kg (gross) fillet of prepared yellowfin mack­
erel
Cut the filet lengthwise in half and remove the
bones. Then remove the skin from belly, separate
the blubber and cut into shape.
Liquid marinade 1
25 g ginger
30 g lemon grass
2 g kaffir lime leaves
2 g salt
350ml water
1 tsp rice vinegar
Peel the ginger and cut it into small pieces. Beat
the lemon grass and then it chop finely. Heat
the lemon grass, kaffir lime leaves, salt and water
at 80 °C in a pot. Then cover with clingfilm and let
it stand for 1 hour. Then strain, pour in rice vinegar
and refrigerate.
Vacuum-seal the fish fillets in the liquid marinade
1 and marinate for 2 hours. Then remove from mari-
nade and dab dry.
Cut both the belly and the back into 7 mm slices.
A total of 24 evenly-cut slices are needed.
Liquid marinade 2
85 ml white soy sauce
30 ml dashi (see page 347)
10 ml bergamot juice
10 ml bonito vinegar
0.875 g xanthan gum
63 ml miso oil
150 ml sunflower oil
Mix the soy sauce, dashi, bergamot juice and the
bonito flakes and bind with a little xanthan gum.
Strain the mixture through a sieve. Then mix in the
oils, stirring constantly.
For each portion, marinate, 2 slices of back and
1 slice of belly in liquid marinade number 2. Cover
in clingfilm and refrigerate until ready to serve.
Fermented ginger
50 g ginger
5 g salt
75 ml rice vinegar
50 g sugar
Peel the ginger and slice it into wafer-thin slices.
Then salt it and place it in a sieve and strain for
1.5 hours. Bring the rice vinegar and sugar to the
boil and then pour over the pressed ginger. Cover
and store at room temperature for 48 hours.
Yuzukosho
4 bay leeks, cleaned
Butter
Salt, sugar
50 ml vegetable stock (see page 344)
24 g Yuzukosho
14 g fermented ginger (see above)
Fry up the baby leek in foaming butter, season with
salt and sugar and then braise in vegetable stock
in the oven. Then remove the outside skin and
immediately shock in a blast freezer in order to keep
the colour. Lastly, chop the leek finely and mix
42 g with yuzukosho and fermented ginger. Season
to taste with salt and sugar.
 MENU
VI

Buttermilk dashi

TO SERVE
500g buttermilk

For the whey, freeze the buttermilk and let it thaw Place the yellowfin mackerel in the middle of the
out on a cloth strainer. plate. Set the yuzukosh6 on the middle of the fish.
Collect the clear strained butter milk whey. Flavour Arrange the cucumber kimchi and the caviar
the 200ml clear butter milk whey as follows: at intervals around the outside of the fish. Garnish
with chives.
Lastly, pour the buttermilk-dashi and oil mixture
Flavouring of buttermilk whey around the fish.
8g Kombu
6g edamame, dried
1g Shiitake mushrooms, dried
1.5g ginger, dried
1 g garlic, dried
0.2 g xanthan gum
20ml dill oil (see page 348)
10ml miso oil (see page 348)

Heat the whey together with the flavouring to 80•c

and let stand for 1 hour. Then strain and bind with
xanthan gum. Before serving, mix the dill oil and
miso oil into a fine-beaded emulsion and pour into
buttermilk dashi.

Cucumber kimchi

2 baby cucumbers
2g salt
20ml reduced-salt soy sauce
20ml mirin
10ml rice vinegar
1 pinch of Kimchi seasoning

Slice the cucumbers finely, salt and then after

30 minutes, squeeze out the liquid.
Make a stock out of soy sauce, mirin, rice vinegar
and kimchi seasoning and vacuum-seal with
cucumber slices. Refrigerate for at least 2 hours
before serving.

Garnish

24 x 1 g mounds of yuzukosh6
24 slices of cucumber kimchi
24 2g caviar piles (Osietra imperial caviar)
24 blades of chives
24 chive tips

256
I
257
DISH 111

BLUE
LOBSTER
CARROTS
CALAMANSI
COMBAVA OIL
CORIANDER BISQUE

Calamansi gel

Carrot puree

Carrots

Combava vinaigrette

Coriander

Lobster

Lobster bisque

Lobster jus

Pointed cabbage sushi

BAU.STEINE DISH Ill

Complex, highly aromatic sauces are the

basis of Bau's cuisine - classic French foun­
dations with Asian influences. His take on
the classic lobster bisque is as elaborate
as it is opulent: roasted shells, tomatoes,
mushrooms, white port, Neilly Prat, co­
gnac, butter, cream, double cream. In the
style of the old masters, but highly con­
temporary at the same time, foamed up as
light as a feather and given that extra scent
with a few drops of lime oil - the powerful
essence of the Breton lobster with fresh
citrus overtones. Always the purist, Bau
first steams and then poaches the Breton
lobster in butter, which brings out its fla­
vour perfectly. When Bau took his master
examination in the Brenners Park Hotel,
he lost some marks as he refused to put
caraway seeds in the water.
 MENU
VI

Blue lobster Combava oil Lobster bisque

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4 x 500-550g Breton lobsters
Poaching stock (see page 262)
Steam the lobsters at 100 ·c for 3 minutes 20
seconds. Then break off the pincers and continue
to cook for 8 minutes. Shock in icy water, break
open and clean.
Before serving, bring the poaching stock to
48-52 •c and the lobster tails to a 42·c core tem­
perature. When the core temperature has been
reached, halve and carve the lobsters lengthwise.
2 untreated kaffir limes (Combava) 50ml olive oil
100ml grape seed oil 150g butter
100g each shallots, carrots, celery
Grate the kaffir limes with a microplane, ensuring 5 large white mushroom heads, finely chopped
that no white is grated off. Vacuum-seal the zest 50 g fennel, finely-chopped
°
with the oil and place in bain-marie at 50 C for 2 5 cloves of garlic, crushed
hours. Then immediately place it in icy water. After 1 tbsp peppercorns
48 hours sieve the oil and store in a cool dark 1 kg carcass of Breton lobster
place. 8g Roma tomatoes, finely chopped
250ml white port
80 ml Noilly Prat
80 ml white wine
100ml cognac
500ml shellfish nage (see page 346)
300ml reduced shellfish jus (see page 346)
200g cream
200g creme double
Salt, cayenne pepper
100g cold butter
1 tbsp finely chopped coriander

Foam up the oil and butter, then braise the finely­

chopped vegetables, garlic and peppercorns until
colourless. Then add the carcasses and cook for
20 minutes, ensuring that nothing sticks to the
bottom of the pot. Add the tomatoes and continue
to cook for 3 more minutes. Add the alcohol and
reduce to a minimum level, pour in the shellfish
nage and shellfish jus and then reduce to 350 ml.
Pour in the cream and double cream, bring to the
boil, then gently simmer over a low heat for 45
minutes. Strain through a fine sieve and season to
taste with salt and cayenne pepper. Serve with
cold butter and coriander.

260
I
261
DISH Ill
BLUE LOBSTER
CARROTS I CALAMANSI I COMBAVA OIL I CORIANDER BISQUE
Blue Lobster
PAGE 261
White miso varnish
100 ml white miso paste
100 ml dashi butter (see page 267)
Heat up the miso paste with the dashi
butter while stirring continuously.
After cooking, coat the lobster tails
with the warm varnish (see right)
Lobster bisque
PAGE 261
Combava oil
---- - -
-PAGE 261
Combava vinaigrette
330 ml Sanbai bonito vinegar
Xanthan gum
14 tbsp miso oil (see page 348)
2 tbsp ginger oil (see page 348)
14 tbsp Combava oil (see page 261)
Salt, pepper, sugar
Lightly bind the bonito vinegar with
the xanthan gum. Then fold in the
remaining ingredients until a finely­
beaded vinaigrette is formed. Season
to taste with salt, pepper and sugar.
Red lobster jus
2 kg lobster carcasses
5 white mushrooms
5 shallots
1 carrot
½ celery stalk
½ fennel
1 clove of garlic with peel, halved
1 sprig of thyme
2 star aniseed
4 tbsp sunflower oil
3 red bell peppers, cleaned
3 tomatoes
400 ml tomato juice
2 L reduced shellfish jus (see page
346)
750 ml shellfish nage (see page 346)
Xanthan gum
Salt, pepper
100 g cold butter
Wash the lobster carcasses and chop
into small pieces. Slice the mush­
rooms, shallots, carrots, celery and
fennel into hazelnut-sized pieces
and saute with garlic, thyme and star
aniseed. Continue to saute with the
lobster carcasses. Meanwhile mix the
peppers, tomatoes and tomato juice
in the Thermomix until line and pour
into pot. Then fill up with the shellfish
jus and shellfish nage and allow to
simmer gently for 45 minutes. After
let the stock stand on the side of the
stove for 3 hours simmering gently,
but not boiling. Then strain and
reduce it to 350 ml. Bind lightly with
xanthan gum and season to taste
with salt and pepper. Add the cold
butter before serving.
Poaching stock for lobster
500 ml white wine
2 L dashi (see page 347)
375 g sweet cream butter, finely­
chopped
375 g salted butter, finely-chopped
Salt, sugar, cayenne pepper
Lobster tails (see page 261)
Reduce the white wine to a minimum
and fill up with dashi. Then reduce
until three quarters of the mixture has
evaporated. Without increasing the
heat, add the butter and beat it into
the stock with a hand-held blender.
Season to taste with salt, sugar and
cayenne pepper. Before serving, bring
the poaching stock to 48-52 'C and
the lobster tails to a 42 'C core tem­
perature. When the core temperature
has been reached, halve and carve
the lobsters lengthwise. Coat with the
warm miso varnish and sprinkle with
curried nuts (see right).
Calamansi gel
200 g calamansi puree
200 ml water
70 g sugar
5 g agar-agar
5 g gel Ian gum
Bring the calamansi puree to the
boil with water, sugar and thickeners
and then allow it to form a gel. As
soon as the mixture is firm and cooled
through, beat it to a smooth gel in
the Thermomix.

False sushi
1 head of pointed cabbage
50 g butter
Salt, pepper, sugar
15g finely-grated ginger
8 lobster pincers (see page 261)
30 g nut butter
Nutmeg
Fleur de Sel
Remove the outer leaves of the
pointed cabbage, tear off 4 leaves,
remove the stalk and cut it in half,
lengthways. Then blanch the leaves in
boiling, salted water for 20 seconds
and shock them in icy water. Then
lay them out in a slightly overlapping
rectangle and roll them flat under a
kitchen towel, using a rolling pin. Cut
the remainder of the cabbage into
four pieces. Remove the stalks and
cut them into 2 mm strips. Saute the
cabbage strips in butter until they are
colourless and then season them with
salt, pepper and sugar. Then season
the cabbage strips to taste with gin­
ger and soak up the excess liquid with
a cloth. Trim the prepared lobster
pincers front and back and then cut
them in half lengthwise. Form the
pointed cabbage strips into two 3 mm
rectangles (10 x 8 cm) on a piece of
clingfilm. Place the lobster pincers in
a row on the cabbage and then roll
up in the foil and chill for 1 hour. Then
place the prepared pointed cabbage
leaves on a piece of clingfilm, coat
with nut butter and season with salt,
pepper and nutmeg. Then roll in the
pointed cabbage rolls and refrigerate
for 30 minutes.
Cut the rolls into 2.5cm thick pieces
and steam them at low heat for 5
minutes in a bamboo basket. Spread
with nut butter and season lightly
with Fleur de Sel to serve.
Pickled carrots
4 large carrots
100 ml Melfor vinegar
100ml water
100 g sugar
Peel the carrots and cut them using
the slicing machine lengthways to
2 mm thick strips. With the help of
(2.5 cm and 1.5 cm) rings, cut 16 large
and 16 small wafers out of the carrot
strips. Trim a further 16 8 cm long
and 1.5 cm wide carrot strips. Bring
the remaining ingredients to the boil
and pour over the prepared carrot
wafers and strips. Then refrigerate for
12 hours. Take out the pickled carrot
strips and form them into small rolls
before serving.
Carrot and ginger puree
100 g shallots
200 g butter
750 g carrots
50g ginger
350 ml yuzu juice, freshly pressed
Salt, sugar
Finely chop the shallots and saute
in butter until translucent. Dice the
carrots and then add them. Slice
the ginger and then add it. Then add
the carrot juice and cook the carrots
until they are soft.
Then mix in Thermomix until fine. Sea­
son to taste with salt and sugar and
pass the mix ture through a fine sieve.
MENU
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Curried nuts
TO SERVE
2 lemon grass stalks (only the hearts)
10 g of garlic slices, deep-fried and
dried Place the carved lobster on a warmed
1 chili pod plate in a semi-circle. Arrange the
200 g chopped, roasted hazelnuts sushi, the pickled, warmed carrots,
1 tbsp icing sugar the carrot-ginger puree and the
2 tbsp clarified butter calamansi gel attractively around the
2 pinches of mild Madras curry plate. Then pour the hot lobster jus,
powder the foamed lobster bisque and the
1 tsp of chopped coriander combava vinaigrette and garnish with
Zest of 1 untreated kaffir lime greens, cress and blooms. Finally,
Salt sprinkle the lobster with rice flakes
and sesame.
Finely chop the lemon grass hearts
and the deep-fried garlic and dice the
chili into fine morsels. Lightly roast
the chopped hazelnuts in a pan and
caramelise them with icing sugar. Add
the clarified butter and mix well. Then
add Madras curry, coriander, lemon
grass, garlic and chili and season
harmoniously to taste with kaffir lime
zest, salt and a little more icing sugar.
Garnish
16 carrot green tips
16 tips ghoa cress
8 violet blossoms
8 bean blossoms
20 g baked green rice flakes
1 tsp roasted sesame seed with Ume
plums
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DISH IV

ZANDER
GREEN VEGETABLES
SMALL ONIONS
FOAMED DASHI

Avocado and chive cream

Chive oil

Courgette blossom tempura

Dashi, foamed

Edamame

Onion crumble

Onion puree

Onion skins

Pak choi

Pea foam

Shallot melt

Shallot rings

Zander

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DI SH IV
ZANDER
GREEN VEGETABLES I PEARL ONIONS I FOAMED DASHI
Zander
1 Zander weighing around 2.8 kg
Salt
40g liquid, brown butter
80 g butter
40g miso paste for searing (see page
349)
Wash, clean, descale and fillet zander.
Then remove skin from fillets and di­
vide the back from the belly along the
backbone. Divide up the back into
4 portions of 65-70g each. The belly
can be used for stuffing or something
similar.
Then salt the back fillets, coat with
brown butter and on a clingfilm­
covered plate in the oven steam at
62 •c for 4 minutes per side. Then
baste the fillets rapidly in a pan with
foamed butter at a core temperature
of 43-44•c. Lastly coat one side
of the fillet with the paste and sear
with the culinary torch.
Pearl onions
20 white pearl onions
100 ml water
100 ml Melfor vinegar
100g sugar
5g salt
Peel the pearl onions. Bring the
remaining ingredients to the boil and
pour over the pearl onions. Then
leave to cool and let stand in refrige­
rator for at least 36 hours. Lastly cut
the pearl onions lengthwise in half
and sear them black with a culinary
torch. Then remove the onion skins
and select the best.
Shallot rings
3 medium-sized shallots
50ml water
50ml Melfor vinegar
50 g sugar
2g salt
Peel the shallots and cut them into
1cm rings. Bring the remaining in­
gredients to the boil and pour over
the shallot rings. Then leave to cool
and let stand in refrigerator for at
least 24 hours.
Onion puree
300 g white onions
Salt, sugar
30g creme frakhe
1 pinch of xanthan gum
Cayenne pepper
Peel the onions and cut into 5 mm
strips. Season with salt and sugar and
leave for 20 minutes to draw off the
water from the onions. Simmer the
dehydrated onions in the resulting
liquid in a pot until they are soft and
then cover them with perforated
baking paper. Then drain the onions
and mix them in the Thermomix with
creme fraTche and xanthan gum until
the mixture is fine. Then pass them
through a fine sieve and reduce them
in a pot until they are firm. Then put
them in the Thermomix again and
mix them until they are fine. Finally,
season to taste with salt, cayenne
pepper and sugar and pass them
through a fine strainer.
Courgette blossom tempura
3 courgette blossoms
65g flour
125ml warm water
4g yeast
2 g salt
500ml palm fat
Divide the courgette blossoms into
3 to 4 pieces. Make a smooth dough
out of the water, yeast and salt and
then heat the oil to 150 ·c. Dust the
blooms lightly with flour and then
brush them with the dough. Then
bake them until they are golden-yel­
low. Add salt and place them in the
Hold-o-mat at 65 ·c.
Onion crumble
1 white onion
100g flour
1 pinch of paprika powder
500ml neutral vegetable oil
60g chopped almonds
Salt, sugar
Cinnamon
Peel onions and slice into thin rings.
Mix the flour and paprika powder,
cover the onion rings with the mixture
and then deep fry at 160 ·c. Imme­
diately salt the onion rings and add a
little sugar. Then bake the chopped
almonds in the oven at 200 •c. Chop
the deep-fried onion rings finely, mix
with the almonds and season them
to taste with salt, sugar and a pinch
of cinnamon.

Shallot melt
150g shallots
1 sprig of thyme
1 sprig of rosemary
50ml vegetable oil
Salt, sugar
20g butter
20g chives
Pepper
Peel the shallots, chop them into a
fine brunoise, and with the thyme and
rosemary cook them in oil until they
are translucent. Season to taste with
salt and sugar. Drain the soft-cooked
shallots and then mix with the butter
and the chives to make a loose mix­
ture. Then season again to taste with
salt, pepper and sugar.
Edamame
100g shelled edamame
20ml chicken stock (see page 345)
10 g butter
10g chopped parsley
Salt, pepper, sugar
Glaze the edamame in a pan with
the stock and the butter. Then add
parsley and season to taste with salt,
pepper and sugar.
Dashi butter
250ml white wine
750ml dashi (see page 347)
100g salted raw milk butter
100g sweet cream butter
Salt, cayenne pepper
50g chives, chopped small
Reduce the white wine by a third and
then pour in dashi. Reduce to 200 ml.
Then put in the butter and season to
taste with salt, cayenne pepper and
dashi. Foam up shortly before serving
and add chives.
Pea puree
50g pork belly
50g shallots
30ml white wine
100ml cream
1 bay leaf
1 sprig of thyme
300g peas
1 pinch of xanthan gum
Salt, pepper, sugar
Cut the pork belly and shallots into
1 cm cubes, saute in pot, pour in
white wine and add cream. Add the
herbs and then reduce by half. Blanch
the peas briefly in boiling, salted
water and then immediately shock in
icy water. Then put the peas and the
cream reduction into the Thermomix
and mix until fine. Bind lightly with
xanthan gum and season to taste with
sugar, salt and pepper.
Pea foam
200g pea puree (see above )
2 eggs
5 g mustard
5ml lemon juice
120ml grape seed oil
60ml miso oil (see page 348)
Salt, sugar
Mix the pea puree with eggs, mustard,
and lemon juice in the Thermomix
until fine. Then pour in both oils into
the mix in a thick, steady stream.
Season to taste with salt and sugar.
Finally put the mixture into an iSi­
Siphon and load with 2 gas capsules.
Keep at 57° C in a bain-marie until
needed.
Avocado and chive cream
2 ripe avocados
50 g chives
10g coriander
30g Greek yoghurt
Juice and zest of 1 untreated lime
Salt, pepper
Peel the avocados, remove the
stones, and mix the flesh together
with chives, coriander and yoghurt
in Thermomix until fine.
Season to taste with the lime juice
and zest, salt and pepper and then
pass through a fine sieve. Keep in a
cool place until needed.
Chive oil
240g chives
120g parsley
10g salt
400 ml sunflower oil
Mix all ingredients in the Thermomix
at top setting and at 80·c.
When this temperature is reached,
continue to mix for 2 minutes. Then
pass through cloth strainer and
store for 1 hour in the blast freezer.
Then separate the oil from the fro­
zen opaque mixture with a rubber
scraper.
Pak choi stock
500ml vegetable stock (see page 344)
15ml mirin
10 ml sake
3ml lemon juice
5ml juice from candied ginger
Mix all ingredients together.
MENU
VI
Pak choi
8 mini pak choi
2 tbsp vegetable oil
Pak choi stock (see left)
Salt, sugar
Clean the pak choi, remove the out­
side leaves and then saute gently in
oil. Add the pak choi stock and season
to taste with salt and pepper.
Garnish
8 affilla cress blooms
8 violet blossoms
TO SERVE
Place the shallot rings on a warmed
plate and fill with avocado chive
cream. Then arrange the onion puree,
onion skins, edamame and pak choi
on the plate.
Put the fish in the middle, decorate
with a thin strip of shallot confit and
sprinkle with onion crumble. Lastly
dress with pea foam and the foamed
dashi butter. Garnish with cress
blossoms, violets, courgette tempura
and chive oil.
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DI SH V

THE BEST
OF
VEAL
DIM SUM
HAZELNUT
ALBA WHITE TRUFFLE

Alba white truffle

Calf's head

Dim sum

Hazelnut cream

Hazelnuts

Mushroom cream

Nut butter foam

Spinach cream

Truffle foam

Vealjus

Veal sweetbreads

268

269
DISH V
THE BEST OF VEAL
DIM SUM I HAZELNUT I ALBA WHITE TRUFFLE
½ calf's head (eyes, skin, and nose
removed) with tongue
Soak the calf's head for 3 to 4 hours
in cold water.
Pickle
150 g pickling salt
60g salt
30 juniper berries
30 peppercorns
6 thyme sprigs
6 bay leaves
6 cloves
6 cloves of garlic
3 L water
Mix all the ingredients together and
pickle the calf's head and tongue for
12 hours.
Preparation of calf's head
300g carrots
300g celery
200g white part of leek
2 white onions
4 bay leaves
8 cloves
Chop the carrots, celery and leek
into large pieces and cover the onions
with bay leaves and cloves. Remove
calf's head from the pickle and place
together with vegetables in a large
pot. Cover with cold water and weigh
down with a sieve so that the calf's
head is constantly under water. Then
bring to the boil and then gently sim­
mer. Ladle off the foam from time
to time. After about 4 hours remove
the tongue and cheeks from the
water. After a further 30 minutes re­
move the rest of the head and leave
to cool. Prepare while still warm and
remove fat.
Poached heart sweetbreads
2 x 220g heart sweetbreads
50g celery
50g celeriac
50g white part of leek
50g shallots
1 L water
10 peppercorns
10 juniper berries
1 bay leaf
Salt
Soak the sweetbreads for at least
6 hours in cold water. Cut the vege­
tables in hazelnut-sized pieces, then
bring to the boil with water, seasoning
and a pinch of salt. Add the sweet­
breads, take off the heat immediately
and leave on the edge of the stove
to stand for 20 minutes. Then remove
from the stove and leave to cool.
Separate the sweetbreads from the
remaining sinews and blood clots.
Glazed sweetbreads
200g poached veal sweetbreads (see
above)
Vegetable oil
10g butter
50g truffle jus (see page 347)
Salt, pepper
Cut the poached sweetbreads into
24 hazelnut-sized pieces and brown
in a pan with oil. Then foam the butter
and glaze with truffle jus. Season to
taste with salt and pepper.
Dim sum
100g boiled calf's head
50 g boiled calf's tongue
50g poached veal sweetbreads (see
left)
Vegetable oil
20 g blanched vegetable brunoise
(courgette, carrot and celery)
100g chicken stuffing (see page 345)
10g white truffle, finely chopped
10g chopped parsley
Salt, pepper
36 sheets of dim sum dough
1 egg yolk
Cut the calf's head and tongue into
fine cubes. Then also cut the sweet­
breads into fine cubes and fry in very
hot oil in a Teflon-coated pan. Mix
in the calf's head, tongue and sweet­
breads with the vegetable brunoise
and chicken stuffing. Then add truffle
and parsley and season to taste with
salt and pepper.
Spread out the dim sum dough, brush
the edge with egg yolk and fill in 12g
portions. Lastly, form the dim sum
with a dim sum press.
Hazelnut cream
150 g shelled, whole hazelnuts
100ml milk
Salt, sugar
Gently toast the hazelnuts in a pot,
then bring to the boil with milk once,
cover with aluminium foil well and
bake in oven at 200·c for 1 hour.
Then put in a Pacojet container and
freeze for at least 6 hours. Pacotize
the frozen mixture nine times and
then pass through a fine sieve. Season
to taste with salt and sugar.

Spinach cream
1 kg spinach
50 g nut butter
Salt, sugar, pepper, nutmeg
1 pinch of xanthan gum
50 ml whipped cream
Remove stalks and any yellowish parts
from spinach and then wash well.
Blanch in boiling, salted water and
then immediately shock in icy water.
Then dry off the spinach well with
a kitchen towel so that there is as
little water as possible left. Then put
in a Pacojet container and freeze for
at least 6 hours. Pacotize 6 times
when still frozen until a fine cream is
formed. Strain through a fine sieve
before use, heat in a pot and season
to taste with nut butter, salt, sugar,
pepper and nutmeg and bind with
xanthan gum. Fold in the whipped
cream to serve.
Calf's head crisp
200 g boiled calf's head
50 g cornflour
500 ml palm fat
Salt
Freeze the calf's head for about 2
hours, then cut into 2 cm long and
2 x 2 mm wide pieces. Then dust with
a little cornflower and deep fry at
190 •c until crispy. Season with salt
and keep in Hold-o-mat at 65 •c.
200 ml veal jus (see page 344)
Salt, pepper
1 tbsp cold butter
Reduce the jus by a third. Season to
taste with salt and pepper before
serving and add in the cold butter.
Truffle foam
100 g peeled shallots
100 g white part of leek
100 g white mushrooms
30 g butter
Salt, pepper
100 ml white port
50 ml Noilly Prat
400 ml chicken stock (see page 345)
200 ml cream
12 g white truffles (use the small
pieces also)
1 tsp white truffle oil (top quality)
Nutmeg
Chop the shallots, leek and mush­
room into small pieces, saute in
foaming butter and then season with
salt and pepper. Add white wine
and Noilly Prat and reduce. Pour in
chicken stock and reduce by a third.
Add the cream and bring once to
the boil. Clean the truffles, peel
gently and chop finely. Set the more
attractive part of the truffle aside
for garnish. Then add the finely­
chopped truffle and the truffle oil to
the cream mixture and place on the
edge of the stove for 30 minutes
at a moderate heat. Mix thoroughly
with a hand-held blender and season
to taste with salt, pepper and nut­
meg.
MENU
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Nut butter foam
TO SERVE
150 L chicken stock (see page 345)
150 ml veal jus (see page 344)
6 g Proespuma Hot Steam the dim sum in a bamboo
3 g agar-agar basket for 5 minutes, and at the same
200 g nut butter time place the hot spinach cream in
Salt, pepper, nutmeg the middle of a pre-warmed plate.
Place 3 dim sum and the sweet­
Reduce the chicken stock and veal breads next to the spinach. Arrange
jus by exactly half. Then pour into the hazelnut and mushroom cream
Thermomix, heat to 65 ·c and add attractively on the plate. Pour a thin
Proespuma and agar-agar. Heat layer of hot jus on the dim sum and
the nut butter in a pot to 65 •c and dress with truffle foam. Place the
then pour very slowly into the Ther­ nut butter foam on the centre of the
momix so a creamy mixture emerges. plate. Lastly, place fine layers of fresh
Season to taste with salt, pepper truffle with a truffle plane and garnish
and nutmeg. Then put the mixture with caramelised hazelnuts, calf's
into an iSi-Siphon and load with 1 gas head crisp, and red-veined dock.
capsule. Keep the syphon warm in a
°
bain-marie at 57 C.
Caramelised hazelnuts
24 half Piedmont hazelnuts
10 g icing sugar
Salt
Brown the hazelnuts in a dry pan, dust
with icing sugar and caramelise gently.
Then season with1 pinch of salt. Place
the caramelised nuts on baking paper
and leave to cool.
Garnish
200 g mushroom cream (see page
344)
1 fresh Alba truffle (45-50 g) (see left)
16 leaves of tiny red-veined dock
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DI SH V I

WILD HARE FROM

THE SOLOGNE
HEART OF PALM
ASIAN BROCCOLI
PURPLE CURRY

Baby broccoli

Beech mushrooms

Heart of palm from Hawaii

Heart of palm puree

Mushroom cream

Offal sandwich

Purple curry sauce

Saddle of wild hare

272

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BAU.STEINE DISH VI

The best of Wohlfahrt cuisine and a great

Black Forest tradition: game is always on
the menu when it's hunting season. Diners
want to enjoy the special flavours of the
season and derive particular pleasure from
products not so frequently seen on the
menu, such as partridge, wild duck and
pheasant. And of course wild hare has
both a more intense and finer flavour than
its domestic cousin. Christian Bau serves a
bright red purple curry sauce as a counter­
point. The sauce is sweet, sour, silky and
above all, highly elegant. And it is the only
sauce in Bau's repertoire which is not made
from the juices of the meat or fish served.
At the centre are the wonderful flavours of
the perfectly composed curry by lngo Hol­
land: Hibiscus blossoms, cumin, mace ...
For the purists there are also some nutty,
lightly coloured heart of palm wafers.
 MENU
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Wild hare Heart of palm Purple curry sauce

wafers

4 x 600 g saddles of hare
Salt, pepper
Vegetable oil
2 rosemary sprigs
3 juniper berries
100g butter
Debone the saddle of hare and separate the silver
skin. Break into 8 same sized pieces. Important:
Ensure that there are no blood clots or anything
unwanted in the fillets.
Season the fillets with salt and pepper and brown
equally on all sides. Then precook on a rack at
200 •c for 3 minutes in the oven. Let the fillets rest
in the Hold-o-mat at 64 •c for 30 minutes.
When served, the fillets should be fried off rapidly
with butter flavoured with rosemary and juniper
berries. The fillets should have a core temperature
of 54 ·c.
300 g heart of palm (core removed)
Vegetable oil
Salt, pepper
Remove the fibrous thick core from the heart of
palm, cut out 6 mm slices and then cut out 8 rings
with diameters of respectively 4, 2 and 1 cm. Fry
the rings with a little oil until golden-brown. Season
with salt and pepper.
6g large shallots, finely chopped
4 crushed cloves of garlic
4 tbsp olive oil
40 g purple curry
100 ml red wine vinegar (Forum)
250 ml red wine
125 ml red port
200 ml red reduction (see page 276)
125 ml highly reduced chicken stock (see page 345)
200 ml veal jus (see page 344)
1 tsp xanthan gum
2 tbsp beetroot granules
Salt, pepper, sugar
35 g cold butter
Brown the shallots and garlic with olive oil, dust
with a little curry powder and toast. Add red wine
vinegar and fill up with red wine, port, and red
reduction. Reduce the liquid by a half. Add the
chicken stock and veal jus and then reduce by a
third. Then pass through a conical sieve, bind
lightly with xanthan gum and colour with beetroot
granules. Then pass through a micro sieve. Season
to taste with salt, pepper and sugar. Shortly before
serving add cold butter.

274
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DISH VI

WILD HARE FROM THE SOLOGNE

HEART OF PALM ASIAN BROCCOLI PURPLE CURRY

Wild ha re Shallot confit

- - -
--- PAGE 275

>Red reduction<
500 ml red wine (Cote du Rhone)
185 ml red port
175 ml red grape juice
Reduce all ingredients to 200 ml.
Pu rp l e c u r r a uc e
_ _ _ _ _ _ _ _ _ y_s _ _ _ __
2 large shallots
1 clove of garlic
1 sprig of rosemary
Salt
30 ml grape seed oil
Chop the shallots and cloves of garlic to make a
brunoise. Then slowly stew with rosemary and a
little salt in oil in a copper sauteuse without losing
colour until cooked.
PAGE 2 7 5

Offal sandwich

4 slices of bread for toasting

250 g chicken liver, cleaned and finely chopped
4 chicken hearts, very finely chopped
80 g foie gras, sliced into brunoise (2 x 2 mm)
1 ½ tbsp shallot con/it (without oil) (see above)
10 g chopped parsley
5 tbsp grape seed oil for deep-fry
Salt, pepper

Remove crusts from bread. Freeze and then halve

on slicing machine to make two 4 mm square slices.
Mix the remaining ingredients together, season to
taste and spread on the 4 slices of toast. Cover the
sandwich with the remaining 4 slices and toast in
grape seed oil on both sides until golden-brown.
Then put in the oven for 90 seconds at 200 •c.
Then toast off again in a Teflon pan in the hot grape
seed oil. Lay the sandwiches on kitchen paper to
dry off the oil thoroughly. Salt and then trim.

Heart of palm puree
1 kg heart of palm
500 ml coconut milk
500ml water
Salt, sugar
1 pinch of xanthan gum
Cayenne pepper
Remove the fibrous core from the heart of palm.
Remove brown or oxidised parts. Then chop finely.
Mix coconut milk and water and boil the heart of
palm. Then salt and sugar lightly. Lay a piece of
baking paper on the surface and then simmer over
a medium heat for 1 hour until soft. Strain the soft
heart of palm and mix with xanthan gum in the
Thermomix. Then pass through a fine conical sieve
and reduce in a pot. The puree should be firm not
runny. Lastly, mix again, season to taste with salt,
sugar and cayenne pepper and then pass through
a fine strainer.
Heart of palm chips
100 g heart of palm (core removed)
500 ml palm fat for deep-frying
Salt
Heat the oil to 150 ·c. Shred the hearts of palm
(without the fibrous cores) directly into the hot oil
and fry off until golden brown. The heart of palm
chips should not be thicker than 1 mm. Then salt
and dry at 65 ° for 4 hours in the dehydrator.
Heart of palm wafers
PAGE 275
Heart of palm salad
200 g firm (not fibrous) heart of palm
50 g radishes
150 g broccoli florets
10 g chives, finely sliced
Zest of½ untreated lime
60 ml shiso vinaigrette (see page 348)
Salt, pepper, sugar
Chop the hearts of palm and the radishes into a
fine 2 x 2 mm brunoise. Using a peeler cut off the
fine broccoli buds off with a peeler to make a
broccoli couscous. Mix the broccoli couscous with
heart of palm, radishes, chives, lime zest and
shiso vinaigrette. Season to taste with salt, pepper
and sugar.
Asian broccoli
300 g wild broccoli (baby broccoli)
Salt, pepper, sugar
50 ml chicken stock (see page 345)
15 ml dark toasted sesame oil
2 tbsp nut butter
Trim the broccoli to a length of 6.5 cm. Peel the
ends which have been removed and lay to one side.
Separate the leaves and the little sprigs from the
tips and then turn the stalks. Season the broccoli
tips with salt, pepper and sugar, fry in hot oil and
then add chicken stock. Cover and then continue to
cook until the broccoli is al dente and the stock has
been boiled away. Then glaze with sesame oil and
serve.
Sear the peeled stalks with a culinary torch and
then chop into 2 cm pieces. Heat the seared stalks
with nut butter in a pan, season with salt, pepper
and sugar, and serve.
MENU
VI
Beech mushrooms
32 small white beech mushrooms
32 small brown beech mushrooms
20 g parsley
½ clove of garlic
2 tbsp vegetable oil
Salt, pepper
Butter
Clean the white and brown beech mushrooms
Chop the parsley and garlic finely Fry off the
mushrooms in oil and season with salt and pepper.
Lastly, add a little butter, garlic and parsley.
Garnish
150 g mushroom cream (see page 344)
8 tips of fine frisee
8 chervil tips
8 fine leaves of red shiso cress
TO SERVE
Place the heart of palm puree and the mushroom
cream on a warmed plate. Use a cutter to cut
out a 3 cm diameter 2 cm high portion of heart of
palm salad on the wafers. Then put a dab of heart
of palm puree on top and set out the broccoli
stems and heart of palm chips. Then place the pre­
pared wafers on the plate. Now arrange the beech
mushrooms and the small heart of palm wafers
on the plate.
Also set out the offal sandwich and the broccoli
in an attractive display. Lastly, carve the saddle of
hare and place in the centre of the plate. Pour
the hot purple curry sauce around the hare. Garnish
with frisee, chervil and cress.
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 MENU
VI

DISH VII

>JAPANESE
MOMENT<
MATCHA TEA
LYCHEE
GREEN SHISO LEAVES

Cookie dough

Dragon fruit balls

Green shiso sorbet

Green tea ganache

Jasmin blossoms

Lychee foam

Mangosteens

Matcha tea

Milk rice

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DISH VII

>JAPANESE MOMENT<
MATCHA TEA I LYCHEE I GREEN SHISO

Cookie ring Milk rice

125g flour 50g short-grain rice

125g icing sugar 1 g salt
62 g egg white 300ml milk
62 g cream 20 g sugar
Pulp from ¼ vanilla pod
Mix up all ingredients in mixer and then lay out 8 30g butter
(2 x 18 cm) rectangles on a Silpat mat using a 6 0ml cream
cookie cutter. Bake at 160 •c for 15 minutes and
then place on the inner edge of a 5.5cm diameter Cook the rice in salted water until al dente. Reduce
ring and leave to cool. the milk with the sugar and vanilla pulp by half.
Then cook the rice risotto-style adding the milk
and sugar mixture progressively. Add in the butter
Green tea ganache base and let the rice cool. Meanwhile whip the cream
until stiff and then fold gently into the cooled rice
63ml milk mixture.
63ml cream
Pulp from ½ vanilla pod
25g egg yolk Lychee foam
12 g sugar
450g lychee puree
Bring milk, cream and vanilla pulp to the boil and 37 g sugar
then thicken in Thermomix at 85·c with egg yolk 10 gelatine sheets, softened and squeezed
and sugar. 250g yoghurt
37 g rose water

Green tea ganache Bring the lychee puree to a boil with the sugar and
dissolve in the gelatine . Mix the yoghurt with the
75g green tea ganache base (see above) rose water and add in the lychee mixture. Put
112 ml cream the mixture into an iSi-Siphon and load with 1 gas
11 g Matcha tea capsule. Refrigerate and warm up in a hot bain­
1. 9 gelatine, softened and squeezed marie before serving.
125g white couverture chocolate

Warm up the cream and Matcha tea base on the

oven and dissolve the gelatine into the mixture.
Lastly, add the white couverture, stir until smooth
. and then refrigerate the mixture.
 MENU
VI

Green shiso sorbet

175ml water
150 ml coconut milk
90 g sugar
3 g Super Neutrose
22 ml Yuzu juice
40 ml plum wine
16 g chopped green shiso leaves
Heat up the water and coconut milk to 45•c. Mix
the sugar and Super Neutrose together and then
with the coconut and water mixture heat to 80 •c.
Then pour the yuzu juice and plum wine onto
the chopped shiso leaves and freeze in a Pacojet
container for at least 6 hours. When needed,
pacotize the ice cream until there are no more
pieces visible.
TO SERVE
Powder a plate with a circle of Matcha tea. Place
the cookie ring to one side and fill with the green
tea ganache. Place the milk rice in the middle
of the filled ring. Cut out 3 small balls of dragon
fruit with the parisienne scoop and lay out on the
inside of the ring. On the right-hand side of the
ring at 1, 2 and 3 o'clock set a mangosteen fillet.
Then cover with the lychee foam and alternate jas­
mine and cornflower blossoms around the edges
of the foam. Place a leaf of green shiso cress in the
centre. Then place a scoop of green shiso sorbet
at approximately 4 o'clock and lay a whole jasmine
flower next to it.

Garnish

10 g matcha tea
1 dragon fruit
24 mangosteen fillets
1 pack cornflowers
1 pack jasmine blooms
1 pack green shiso cress

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 MENU
VI

DISH VIII

>BAU.STEIN<
TONKA BEAN
PEAR
RED WINE

Crunchy base

Ginger macaroons

Pear gel

Pear-flavoured edible paper

Pears

Red wine ice cream

Tonka bean cream

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BAU.STEINE DISH VIII

A true classic amongst Bau desserts. Con­

stantly seeking for further taste combina­
tions, but always reserved; almost as mo
dest in presentation as it is elaborate in its
production. Tonka bean cream on a crunchy
bed, pear used as stew, gel and edible pa­
per, together with ginger macaroons and
red wine ice cream. This is typical of Bau's
cuisine: no superficial effects or mindless
decorations, just lustre and harmony and
the finest of flavours. The essence of the
dish is a ravishingly silky tonka bean cream,
a crunchy chocolate praline bed, and the
spicy poached pears. Desserts of lettuce
tapioca, fermented carrot and parsley ice
cream just aren't Christian Bau's thing.
 MENU
VI

Tonka bean cream Crunchy base Poached pear

165g tonka bean base (see below)
112 g white couverture chocolate
75g egg yolk
Heat the base and the couverture in the Thermo­
mix to 85 ·c. Then add the egg yolk to thicken.
Pour the mixture into a terrine form and poach in a
bain-marie poach at 130 •c for 2 hours in the oven.
Then let the mixture cool for 2 hours. In Thermomix
mix to 50 •c and pour into square silicon moulds
ensuring there are no air bubbles.
Tonka bean base
75g hazelnut praline 450ml white wine
30g milk couverture chocolate 100g sugar
15g roasted almonds, chopped and roasted The pulp of 1 vanilla pod
24 g Eclat d'Or (crepe wafers) 1 cinnamon stick
2 ripe Abate Fetel pears
Melt the hazelnut praline and milk chocolate
couverture together. Add the remaining ingredients Bring the white wine with the sugar, vanilla pulp
and mix them. Spread the mixture on baking paper and cinnamon stick to the boil. Peel the pears and
and then leave to cool. Then cut out squares the cut out 22mm diameter balls and cover with the
same size as the silicon moulds with the tonka bean hot stock.
cream and place on the moulds ensuring that there
is no air between the cream and the base. Press
gently and freeze.

1 tonka bean
275ml milk
156g butter

Grate the tonka bean with a microplane zester into

the milk, add the butter and bring to the boil. Let
stand for 24 hours and then strain.

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DISH VIII

>BAU.STEIN<
TONKA BEAN I PEAR I RED WINE

Tonka bean base

- ------
-PAGE 285

250 g white couverture chocolate

Tonka bean cream 200 g cocoa butter
- ------
-PAGE 285
4 g white colouring (titanium dioxide)

Crunchy base Melt the ingredients in a bain-marie and mix

PAGE 285
with a hand-held blender avoiding the creation of
air bubbles. Then strain the mixture to produce
the resulting spray.
Put the spray into an airbrush and spray a fine layer
over the frozen tonka bean cream. Freeze until use.

P o ea
_ _ a_ _c_h_e _d---'p
'--- _ _r__ PAGE 285

Fresh pear garnish

25 g icing sugar
Juice of 1 lime
1 Abate Fetel pear

Dissolve the icing sugar in lime juice. Halve the

pear and cut out 16 balls 22 mm in diameter out
of one of the halves. Cut a total of 32 slices out of
the other half with the following dimensions:

· 8 slices with 25 mm diameter

· 8 slices with 18 mm diameter
· 16 slices with 15 mm diameter

Place the slices and the balls in the lime sugar

solution, cover and refrigerate.
 MENU
VI

Red wine ice cream

TO SERVE
250 g pear puree 125 g sugar
2.5 g agar-agar 750 ml red wine
2.5 g gel Ian gum 250 ml red port Place the frozen tonka bean cream with the
Juice of ½ lime 7 g cassis puree crunchy base in the middle of the plate and leave
1 clove to thaw for about 5 minutes. Place differently-sized
Bring all the ingredients to the boil and then leave ½ cinnamon stick dabs of pear gel on the plate. Position the balls and
to cool completely. Then blend in Thermomix until Zest of½ untreated lemon slices of the fresh pear together with one ma­
smooth and strain. Zest of½ untreated orange rinaded pear on the gel dabs. Shine the pear balls
½ vanilla pod with the white wine stock and place on the gel
120 g egg yolk dabs. Decorate with atsina cress. Place a scoop of
Ginger macaroons 100 g sugar red wine ice cream and decorate with edible pear
100 g butter paper and ginger macaroons.
3 g peeled ginger
150 g apple juice Boil the sugar up to a caramel. Add in the red wine,
15 ml white balsamic vinegar red port, cassis puree, clove, cinnamon, lemon
27 g egg white and orange zest and vanilla pod and then reduce by
30 g sugar half. Then strain, add egg yolk and sugar, and heat
in Thermomix to 85 •c. Gradually add the butter.
Grate the ginger with a microplane grater. Then mix Freeze in Pacojet container for at least 24 hours.
all the ingredients and beat. Use an icing bag with Pacotize as required.
a plain nozzle to squeeze out small macaroons onto
a tin tray and dry for 10 hours in the dehydrator.
White wine stock to give a shine

Pear-flavoured edible paper 100 ml white wine

25 g sugar
50 g pear puree Pulp from ¼ vanilla pod
10 g glucose ¼ cinnamon stick
30 g liquid butter 1 pinch of xanthan gum
20 g icing sugar
30 g egg white Bring the white wine with the sugar, vanilla pulp and
cinnamon stick to the boil. Strain and leave to cool.
Mix all ingredients in Thermomix for 3 minutes. Then bind the stock with xanthan gum and pour
Then spread on a Silpat mat and bake at 160 •c for into a small spray bottle.
15-20 minutes.

Garnish

Atsina cress

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 FRIENDS

Friendship is an art. It's an art that needs to be culti­

vated. And that is a challenge, if you work eighteen
hour days! There's rarely a night when Christian Bau
leaves the restaurant before 2 a.m. And then? And then
his mind is still turning over about the calibration of
the Breton lobster he's ordered, whether the asparagus
from Robert Blanc will arrive on time, what to do with
the newly discovered >lkejime< char. How can you be
friends with someone like that?
Markus Molitor manages to do it. Because he's no dif­
ferent. And because his unique Rieslings, with their
elegance and vibrant nature go perfectly with Bau's
cuisine. And because Molitor is also obsessed, uncom­
promising, and never content. His work is never truly
finished. And because found his own path and strug­
gled his way through. Like Bau, who never bowed to

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289
the mainstream regionality doctrine nor the often cited
pop-culture motto >less-is-more<, Markus Molitor got
rid of some of the sedateness of the local Mosel culture
and painstakingly won over his tradition-loving oppo­
nents. Today, both of them produce international top
quality and both have their most faithful friends way
beyond their immediate environment. And this too:
both of them are classical high-achievers. They are am­
bitious, talented and goal-orientated.
»When I was in my second year of training, I was much
more interested in lobster thermidor than in tradition­
al Swabian pork fillet dishes.« Christian Bau says. For
him, international fame was certainly not in the cards
from childhood - he left home at the age of 16. When he
was 22, he started to work as a Commis Entremetier in
the Schwarzwaldstube. It took just nine months before
he was made sous-chef (more co-chef than sous-chef)
for Harald Wohlfahrt. Markus Molitor was 20 when
he took over his father's winery in 1984. He practical­
ly started from nothing - without any acreage, tilling
away on leased land. Today he owns around 80 hectares
of vineyards in all the greatest Mosel locations between
Brauneberg und Traben-Trarbach: Wehlener Sonnenuhr,
Urziger Wiirzgarten, Bernkasteler Badstube, Graacher
Himmelreich ...

Christian Bau has had »Do things with passion or not at

all« tattooed on his arm next to the names of his daugh­
ters and his three Michelin stars. On one of those rare
free days, he sits in Molitor's dreamy, beautiful country
estate in Klosterberg von Bernkastel-Wehlen in front of
a sip of 2003 Graacher Domprobst selection and a few
slices of comte cheese. What is there left to do in life,
when you have already reached the top? Bau thinks
about it for a moment. Then Molitor says drily, »Keep
going!«
290
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SCALLOPS
SASHIMI I MIKAN I SEA URCHIN ICE CREAM

SALMON FROM THE ADOUR

AVOCADO I CITRUS I JALAPENO STOCK

RED GAMBERONI
YAMS I THAI CURRY I PAK CHOI I BERGAMOT

BLACK COD
OYSTERS I CAULIFLOWER I KOMBU

CREAMY KOSHIHIKARI
ABALONE I TRUFFLE I FOIE GRAS

DUCK FROM >MONSIEUR MIERAL<

BLACK SALSIFY IN SAKE I BEETROOT I DIM SUM

>JAPANESE SNOWBALL<
RED SHISO I CALPICO I YUZU SAKE

>SNICKERS 2018<
PEANUT I CHOCOLATE I CARAMEL I MALOON SALT
 MENU
VII

DISH I

SCALLOPS
SASHIMI
MI KAN
SEA URCHIN ICE CREAM

Apple brunoise

Char caviar

Chives

Mandarin gel

Mandarin vinaigrette

Octopus chip

Salty yoghurt cream

Scallops

Sea urchin ice cream

296

297
DI SH I

SCALLOPS
SASHIMI I MIKAN I SEA URCHIN ICE CREAM

Coquilles Sea urchin ice cream

16 fresh, clean, well-rinsed, kitchen-ready scallops 100ml cream

(size 3-4)
3 tbsp lemon vinaigrette
Maldon salt
Freshly-ground white pepper
1 tbsp mandarin vinaigrette
Slice the scallops in 3mm thick slices, then use a
cutter to cut out circles 3 cm in diameter. Then
marinate with lemon vinaigrette, Maldon salt and
white pepper. Spread a little mandarin vinaigrette
on the plates and season with salt and pepper.
Then arrange the marinaded scallops in a rosette.
150ml unskimmed milk
50g light brown cane sugar
75g sea urchin roe
60g egg yolk
Bring the cream, milk, sugar and sea urchin roe to
the boil. Mix in the Thermomix for 30 seconds until
fine, then thicken with egg yolk at 85·c. Put the
mixture in a Pacojet container and put in the freez­
er for at least 12 hours. Pacotize as required.
Mandarin gel

Lemon vinaigrette 200 ml mikan juice (or mandarin juice)

80ml mikan mandarin vinegar
1 lemon 40 g sugar
2 limes 3g agar-agar
1 stalk lemon grass 3g gellan gum
1 kaffir lime leaf
375 ml (highest quality) olive oil Mix all the ingredients and bring to the boil. Pour
onto a tray, leave to cool and form a gel. Then use
Juice the lemon and limes. Bash the lemon grass, the Thermomix to work the mixture into a smooth
then slice finely and with the kaffir lime leaf heat to gel.
40 ·c in the lemon juice. Let stand for 1 hour. Strain
the juice and stir in the olive oil. Store at room
temperature in an opaque, airtight container. Salty yoghurt cream

100g double-cream cheese

Mandarin vinaigrette 50g Greek yoghurt
Zest of ½ untreated lime
200g Mandarin puree Salt, pepper, sugar
50 ml Japanese mandarin vinegar
Xanthan gum Stir cream cheese and yoghurt until smooth, then
50 ml curry oil add the lime zest and season to taste with salt,
200ml grape seed oil pepper and sugar.

Mix the mandarin puree with the mandarin vinegar

and bind with a little xanthan gum. Then mix the
two oils together.
 MENU
VII

Squid chips

TO SERVE
15 g flour
15g cornflour
15 ml squid ink Sprinkle the scallop rosette with the apple brunoise
20 g liquid butter and chives and then drizzle with the mandarin
150 ml veal jus (see page 344) vinaigrette. Then place alternating drops of
150 ml water mandarin gel and yoghurt cream around the rosette
100 ml olive oil and garnish with char caviar and atsina cress.
250 ml vegetable oil for frying To finish, place a generous scoop of sea urchin ice
cream on the rosette and place a squid chip on
Mix all the ingredients in a mixing bowl. Spread top. Garnish with affilla cress.
a generous amount of oil on a griddle (or a good
Teflon-coated pan) preheated to 200 •c and with
a tablespoon pour the chip mixture in separate
servings on to the griddle. Heat until each serving
has become a thin crisp. Remove from the griddle
and dry off on kitchen paper. Store in a hot
cupboard on kitchen paper until needed. Break
into the desired form and size to serve.

Garnish

1 Granny Smith apple

20 g chives
2 tbsp char caviar
1 pack of atsina cress
1 pack of affilla cress

Peel the apples and cut into a brunoise. Finely slice

the chives.

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DISH II

SALMON
FROM
THE ADOUR
AVOCADO
CITRUS
JALAPENO STOCK

Avocado

Avocado cream

Avocado fans

Citrus gel

Daikon cress

Daikon radish oil

Garden cress

Jalapeiio stock

Kimizu

Oyster cream

Pickled vegetables

Ponzu vinaigrette

Salmon

Yuzu ice pearls

DISH II

SALMON FROM THE ADOUR

AVOCADO I CITRUS I JALAPENO STOCK

Salmon Kimizu Citrus gel

1 x 3.0-3.5kg Salmon from the Adour 120g egg yolk 15g calamansi puree
50 ml mirin 60g bergamot puree
Wash, fillet and bone the salmon in 50ml rice vinegar 45ml fresh yuzu juice
preparation for cooking. Slice the skin Salt 180ml water
from the salmon, remove any blubber 30g sugar
and cut the fillet lengthwise to sep­ Mix all the ingredients into a fine 4.2g agar-agar
°
arate the belly from the back. Store cream in the Thermomix at 85 C. 4.2g gel Ian gum
the belly in the fridge for further use. Season to taste with salt and strain 1.8 g cassava
Cast the salmon into the form re- through a fine strainer.
quired and dry marinade (see below ) . Bring all ingredients to the boil and
allow a gel to form. Then use the
Oyster cream Thermomix to beat the mixture into a
For the marinade smooth gel.
1 shallot cut into brunoise
200g salt 2 tbsp vegetable oil
100g brown sugar for sprinkling 30 ml white wine Avocado cream
75ml dashi (see page 347)
Mix the two ingredients together and 3 oysters (Gillardeau No 2) 3 ripe, peeled avocados with stones
marinade the salmon-back for 25 90g creme fraiche removed
minutes. Wash the marinade off brief­ 10g chives 70g yoghurt
ly and dry off the salmon with kitchen 10g coriander 10g chervil
paper. Cold smoke the salmon for 1 stalk of parsley 5g tarragon
2 minutes. Then vacuum seal it to a Agar-agar 10 g coriander
level of 40% and slow-cook it for 10 Gellan gum 10g basil
minutes at 40 ·c in a bain-marie. Then Juice of 1 lemon
put the cooked salmon in a vacu- Saute the shallot until transparent, Salt, pepper, sugar
um pouch in ice-cold water for 30 then add white wine and dashi and
minutes. Remove from vacuum pouch reduce. Add the oysters and the In the Thermomix beat all the ingre­
and brown (see below). oyster water and bring to the boil. dients into a cream, season to taste
Then immediately mix together with with the spices and strain.
the creme fraiche, chives, coriander
Sauce for searing and parsley in the Thermomix.
Pass through a splatter sieve. Add Broth
100ml low-salt soy sauce 1g agar-agar and 1g gel Ian gum per
50ml mirin 100ml mixture. Bring the liquid to 200g white part of leek
the boil again with the agar-agar and 200g celery stalk
Mix both ingredients and pour over gellan gum and then let it form a 3 shallots
the cooked salmon until completely gel. When cold, beat mixture into a 1 clove of garlic
moist. Then sear with a culinary torch smooth gel in the Thermomix. 2 tbsp vegetable oil
in order to lightly caramelise the 200ml white wine
mixture. Refrigerate the salmon and 50ml Neilly Prat
before serving portion out into 24 200ml chicken stock (see page 345)
slices, each 7mm thick. 1 pinch of xanthan gum

Cut the leek, celery, shallots and gar­

lic into small pieces and saute in oil
until transparent. Add white wine and
Neilly Prat and reduce to a third.
Then fill up with chicken broth and
reduce to about 250 ml. Bind with
xanthan gum, strain and chill.
 MENU
VII

Jalapeiio stock Vegetables for pickling Avocado fans Garnish

200ml broth (see left), strained and 15 small round radishes, cleaned and 2 fully ripe avocados 1 pack daikon cress
cooled quartered. 50 ml lemon vinaigrette (see page 1 pack garden cress
2 tbsp green tabasco 3 shallots cut into 2mm thick rings 348) 8 cornflower blossoms
1 tbsp yuzu juice 16 wafers of yellow radish (2 cm diam­ Sea salt, freshly-ground black pepper 8 yellow marigolds
Salt, pepper, sugar eter, 3mm thick) 8 red marigolds
10 g finely chopped coriander stalk 8 loops of yellow radish (2 mm thick, Cut the avocados in half and remove 8 borage blossoms
20g chopped almonds 10 x 1.5 cm) the stone. Then peel and quarter.
20g green flying fish caviar 8 loops of white radish ( 2 mm thick, Cut the avocado flesh into 1mm slices
20 ml coriander oil (see page 348) · 10 x 1.5 cm) on the slicer lengthwise and lay them
20ml chive oil out in fans on a tray coated with
lemon vinaigrette. Brush the fans with
TO SERVE
Season the broth with tabasco, yuzu Vegetable stock for pickling lemon vinaigrette and season with sea
juice, salt, pepper and sugar. Then salt and pepper. Before serving cut
add in the coriander, almonds and 150ml water them into small 3cm diameter discs . Set out the salmon in the middle of
caviar and mix in the oils until finely 75 ml rice vinegar the dish. To the left of the salmon,
beaded. 25ml mirin place a row of pickled vegetables and
8 g salt Salty yuzu ice pearls adorn with dots of avocado cream,
8 g sugar oyster cream, citrus gel and kimizu.
Ponzu vinaigrette 2 juniper berries 24g glucose powder Garnish the row with cress and
5 white peppercorns 90g sugar blossoms and marinade with ponzu
125 ml chanponzu 1 bay leaf 4.6g Super Neutrose vinaigrette. Then lay out the avocado
25ml bonito vinegar 310ml water fans and decorate with borage
0.7g xanthan gum Bring all ingredients to the boil and 8 4ml yuzu juice blooms. Pour the jalapeiio stock over
240 ml sunflower oil pour the boiling mixture over the pre­ 58 ml lime juice the salmon and complete the row
pared vegetables (except the yellow of vegetables with daikon oil and the
Bind the chanponzu and bonito vine­ radish loops!). Let the vegetables Mix the glucose powder, sugar and frozen yuzu ice pearls.
gar with xanthan gum and soak for stand for 48 hours and then store in a Super Neutrose. Bring the water to
20 minutes. Then add in the oil to cool place. 45•c and trickle in the sugar mixture,
make a finely-beaded mixture. then heat to 86 ·c.
Stir in the citrus juices and soak
Radish balls everything in a 3•c fridge for at least
Daikon radish oil 12 hours. Using a spray bottle, trickle
100ml hot vegetable pickle-stock the yuzu mixture into liquid nitrogen
120g daikon cress (see above) in order to make the pearls. Then
60g parsley 5g red beetroot powder with a skimmer carefully remove the
200 ml vegetable oil 16 slices of white radish (5 cm diame­ pearls, place them on a plate and
3g salt ter, 1mm thick) freeze until needed.

Cut the cress from the pack. Chop Colour the pickle-stock with the red
up the parsley and mix with cress, oil beetroot powder and pour the hot
and salt at 80 •c in the Thermomix. mixture over the radish slices. Make
Drain in a fine sieve and freeze. incisions and form into balls.

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 MENU
VII

DI SH 111

RED GAMBERONI
YAMS
THAI CURRY
PAK CHOI
BERGAMOT

Bergamot gel

Bergamot sauce

Coriander oil

Crustacean chip

Edamame

Gamberoni

Gamberoni tartare

Green Thai curry cream

Pak choi

Pineapple salad

Pointed cabbage sushi

Red crustacean sauce

Spring onion rings

Thai curry cream

Yam puree

Yams

304

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BAU.STEINE DISH Ill

This dish runs the full gamut: it is a fire­

work display of textures, temperatures and
aromas. Christian Bau refers to his >>higher,
faster, further<< phase ... This dish is highly
complex - even in its reduced form. The
large red gambero, cooked in the bain­
marie and stir-fried, seasoned with a fruity
and spicy pineapple salad - lemon grass,
chilli, ginger, lime and just a hint of sesame
provide a wonderful setting for the sweet,
crunchy crustacean. A creamy base is pro­
vided by the velvety Thai yam puree, and
the masterly citrus fruit sauce is a per­
fect, fragrant, far-eastern solution for
sea-food of all kinds: Coconut milk, crus­
tacean broth, a powerful acidity provided
by the lime and bergamot, a whiff of spicy
Thai curry, lemon grass.
 MENU
VII

Gamberoni Marinaded yams Bergamot sauce

10 red gamberoni (size 5) 1 large yam 50 g carrots, 50 g celery, 50 g mushrooms, 50 g

Salt, pepper
40 g clarified butter
1 tbsp vegetable oil
Prepare the gamberoni for cooking and season with
salt and pepper. Then vacuum-seal 8 gamberoni
with the clarified butter and cook for 48 ·c in the
bain-marie for 3 minutes. Remove and then stir-fry
in a pan on all sides. Use the remaining gamberoni
for the tartare (see page 318).
Pineapple salad
70 g fully-ripe, sweet pineapples
70 g green pepper pods
1 stalk lemon grass
1 tbsp dark sesame oil
10 g red chilli pepper pods, finely chopped
Grated ginger
¼ clove of garlic, crushed
Untreated kaffir lime zest
Salt, sugar
Dice the pineapple and peppers finely, chop the
inside of the lemon grass finely and lightly saute in
sesame oil. Add chilli peppers and season to taste
with ginger, garlic, kaffir lime zest, salt and pepper.
20 ml shiso vinaigrette (see page 348)
Salt, sugar
To make the yam wafers, cut out 16 discs (2 cm
diameter, 2 mm thick) out of the yams. For the
balls, cut out 8 discs (5 cm diameter, 1 mm thick)
out of the yams. Marinade everything in the
shiso vinaigrette and season with salt and pepper.
Then make an incision into the middle of each
disc and use your thumb to roll each disc into a
cone shape.
shallots, 50 g fennel, 50 g leek (only use the white
section)
50 g butter
½ garlic bulb
½ red chilli pepper pod, finely chopped
2 kg lobster carcass, cut into walnut-sized pieces
200 ml white wine, 100 ml Noilly Prat
1 tsp green Thai curry paste
500 ml shellfish nage (see page 346)
250 ml chicken stock (see page 345)
4 stalks lemon grass, finely-chopped
50 g ginger, finely-chopped
100 ml lime juice, 100 ml bergamot juice
30 g kaffir lime leaves
500 ml coconut milk
130 g cold butter
Salt, pepper, sugar
Chop the vegetables into hazelnut-sized pieces
and saute gently in butter. Add the garlic, chilli pods
and lobster carcass and saute. Add white wine,
Noilly Prat and curry paste and reduce. Then fill up
with crustacean broth and chicken broth. Add
half of the ginger, lime juice, bergamot juice and
kaffir lime leaves and simmer gently for 2 hours -
reducing the liquid to half its volume. Then add the
coconut milk and the other half of the ingredients,
bring to the boil and let the mixture stand on the
warm edge of the stove for 30 minutes. Mix in
the cold butter with a hand-held blender and let
stand 30 more minutes. Then strain and season to
taste with salt, pepper and sugar.

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DISH 111

RED GAMBERONI
YAMS I THAI CURRY I PAK CHOI I BERGAMOT

Gambe roni G reen Thai cu rry cream

PAGE 307

200g Granny Smith apples, finely chopped with

Yam puree peel
15g fresh, finely-chopped galangal
1kg Thai yams 8g ground turmeric
700ml milk 50g ripe, finely chopped bananas
100ml cream 70g yellow, madras curry powder
1 pinch of xanthan gum 20 ml olive oil
Salt, pepper 400 ml coconut milk, 50-80 ml more coconut milk
can be added to improve the consistency
Peel the yams, chop coarsely and boil them in the 4 finely-chopped kaffir lime leaves
milk and cream. Then drain the excess broth and 20 g coriander
beat the yams in the Thermomix to a fine puree. 1 stalk finely-chopped lemon grass
Bind with xanthan gum and season to taste with salt 150g roasted, flaked almonds
and pepper. 30 g green Thai curry paste
A few drops of green food colouring
Salt
Be rgamot gel 1 tbsp lime juice
2-5g grated ginger
200ml bergamot juice
200ml water Saute the apple, galangal, turmeric, bananas and
40 g sugar curry powder in olive oil. Add the coconut milk and
5g agar-agar simmer for about 30 minutes. Add the lime leaves,
5g gel Ian gum coriander and lemon grass and let stand for a
2g cassava further 10 minutes. Then strain the broth and mix
together with the roasted almonds and the Thai
Bring all ingredients to the boil, pour into a flat curry paste in the Thermomix until smooth. Colour
container and leave to cool completely. Then beat the mixture with some of the green colouring and
the mixture to a smooth gel in the Thermomix and freeze in Pacojet container for at least 12 hours.
pass through a fine strainer. Then pacotize three times, strain through a fine
sieve and, if necessary, stir in some coconut milk
to make it more creamy. Season to taste with salt,
lime juice and freshly-ground ginger.

Be rgamot auc e
_ _ --' =- _ _ _ _s_ _ _ _ __ PAGE 3 0 7

Gambe roni ta rta re

2 kitchen-ready gamberoni (see above)

1 tbsp olive oil
10g chives
Zest of ½ untreated lime
Salt, pepper, sugar

Dice the gamberoni into 3 x 3 mm pieces, season

to taste with olive oil, chives, lime zest salt, pepper
and sugar and using 2 spoons form into 8 equal­
sized servings. Store in a cool place until use.
 MENU
VII

P ineapple salad Pak choi Garnish

PAGE 307

8 mini pak choi 24 fine spring onion rings

False sushi
1 head of pointed cabbage
Salt
50 g butter
Pepper, sugar
15 g finely-grated ginger
6 shelled, kitchen-ready langoustine tails (size
10/15)
Nutmeg
30 g nut butter
1 tsp Fleur de Sel
Remove the outer leaves of the pointed cabbage,
tear off 4 leaves, remove the stalk and cut length­
ways. Then blanch the leaves in boiling, salted
water for 20 seconds and then shock in ice-cold
water. Make a slightly overlapping rectangle out of
the leaves and use a rolling pin to flatten between
kitchen towels. Then cut the remainder of the
cabbage into four pieces, remove stalk and cut
into 2 mm thick strips. Saute the strips in butter till 12 g tapioca flour
colourless and then season with salt, pepper and
sugar. Then season to taste with ginger and soak up
excess liquid with a cloth. Slightly trim the prepared Mix the lobster meat and the broth in the Thermo-
langoustine tails at both ends and season lightly
with salt and pepper. Form the pointed cabbage
strips into two 3 mm squares (10 x 8 cm) on a piece salt, pepper and sugar and pass through a fine
of clingfilm, place the langoustine tails in a row on
the cabbage, then roll up in the foil and chill for
1 hour. Then place the prepared pointed cabbage
leaves on a piece of clingfilm, coat with nut butter
and season with salt, freshly-ground pepper and
nutmeg. Then roll in the unpacked pointed cabbage Glazed edamame
rolls and refrigerate for 30 minutes. Cut the rolls
into 2.5cm thick pieces and in a bamboo basket
steam at a low heat for 5 minutes over salt water.
Spread with nut butter and season lightly with
Fleur de Sel to serve.
M r_ a_de
_ _ a_ in
_ _ _,y_ a_m__
_ d PAGE 307
25 ml vegetable broth (see page 344) 10 ml coriander oil (see page 348)
2 ml ginger syrup (from pickled ginger) 8 heads of atsina cress
2 ml lemon juice 8 bean blossoms
10 ml sake 8 violet blossoms
10 ml mirin 8 tbsp red Crustacean Sauce (see page 347)
1 g salt
1 g sugar
1 tbsp vegetable oil
Remove the large outer leaves of the pak choi
TO SERVE
and cut off the stalk. Use all the other ingredients
to make a broth. Stir-fry the pak choi in a hot pan,
add broth and then cook for about 2 minutes. Arrange the pineapple salad and the spring onion
Season to taste with salt and sugar. rings on the stir-fried gamberoni and place in the
middle of a warmed plate. Then make an attractive
arrangement of the warm steamed sushi, vege­
Crustacean chip tables, tartare, yam puree, Thai curry cream and
edamame. Dry off excess bergamot oil. Garnish
50 g lobster meat with blossoms, cress, crustacean chips, yam wafers
75 ml crustacean broth (see page 346) and balls. Lastly, pour over the hot red crustacean
10 g lobster roe sauce and the bergamot sauce.
Salt, pepper, sugar
mix at 100 •c until smooth. Then add the remaining
ingredients and mix again. Season to taste with
strainer. Spread the mixture with a thickness of
1 mm on a Silpat mat and dry in the dehydrator for
12 hours at 60 •c. Break into pieces to serve.
20 g finely-diced shallots
3 tbsp vegetable oil
100 g shelled edamame
50 ml chicken stock (see page 345)
30 g butter
10 g chopped parsley
Salt, pepper, sugar

Saute the shallots in oil till colourless, then add the

edamame, fill with chicken broth and glaze with
butter. Finally add parsley and season to taste with
salt, pepper and sugar.

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 MENU
VII

DISH IV

BLACK COD
OYSTERS
CAULIFLOWER
KOMBU

Black cod

Cauliflower

Cauliflower puree

Chive oil

Kombu

Kombu cream

Oyster leaves

Oysters

Umami broth

310

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I
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BAU.STEINE DISH IV

Christian Bau loves fatty fish. And perhaps

none as much as the modest black cod.
The fish falls into segments at the slightest
touch and melts in the mouth like butter.
It is not difficult to prepare and in Bau's
most famous dish is a discovery of >Nobu<
Matsuhisa: >Black Cod Miso<. Bau's per­
sonal take on the dish is more elegant and
gives the fish more room. Very lightly can­
died, the fish is coated with a thin paste
of miso, honey, mirin and salt and torched
for a couple of seconds with a culinary
torch. This is a technique which is ideal for
halibut and cod. Extra flavour is provided
by the umami broth made of bonito flakes
and kombu and a delightful combination
of raw marinaded cauliflower and pickled
yuzu peel.

Black cod
1 x 3-3.2kg black cod
Salt, pepper
1 L sunflower oil
40 g miso paste (see page 349)
Filet the black cod and prepare for cooking,
then divide into belly and back, and portion the
back into 70-75 g pieces. Use the belly to make
stuffing or something similar. Season with salt
and pepper and saute in a coated pan, then cook
until done oil at 54 ·c until it reaches a core tem­
perature of 42·c. Remove the fillets and coat
with the paste, then sear for a short time with a
culinary torch at a very high heat.
Cauliflower
couscous
300 g cauliflower
50 g candied kombu, finely chopped (see page 315)
20 g finely chopped yuzu peel (ready-prepared)
50 ml kombu broth
Salt, sugar
Peel the cauliflower finely with a potato peeler and
then chop very finely. Then combine with kom­
bu, yuzu peel and broth and season with salt and
pepper. Marinade for 1 hour and then pass the
broth through a fine sieve. Then scoop out (2cm
diameter) hemispheres with a Parisienne scoop.
M
Umami broth
400 ml dashi (see page 347)
4 ml Jakobs dashi (finished product)
1.5 g bonito flakes
1 g kaffir lime leaves
2 g peeled ginger
2.2g kombu
0.5g Yuzu zest (or lemon zest)
3.5 ml white soy sauce
1 large Gillardeau oyster with oyster water
50 ml cream
2g lecithin
Salt, cayenne pepper
Heat the dashi to 70 ·c, then add all the ingre­
dients except the cream, lecithin and seasoning.
Let stand for 1 hour and then pass through a cloth
sieve. Add the cream and season with to taste
salt and cayenne pepper. Add the lecithin and beat
to a mousse with a hand-held blender.
Important: The broth should not be brought to a
boil as this leads to a loss in flavour.
DISH IV

BLACK COD
OYSTERS I CAULIFLOWER I KOMBU

Black cod Pickled cauliflower

- - - - - -PAGE 313

300g cauliflower
Umami broth Pickle-stock (see left)
----- -
PAGE 313

Cut the cauliflower into large florets and with the

Pickle-stock help of a vegetable slicer slice off 1-2mm thick
slices. Use the rest for cauliflower puree. Pour the
150ml water boiling pickle-stock over the slices and let stand for
75ml rice vinegar at least 24 hours.
25ml mirin
7g salt
7g sugar Cauliflower puree
3 juniper berries
5 peppercorns 700g cauliflower
2 bay leaves 200ml milk
1 pinch of xanthan gum
Bring all ingredients to a boil and use for the Salt, cayenne pepper, sugar
cauliflower.
Remove all the stalks from the cauliflower, use what
remains and chop coarsely with a knife. Pour the
cauliflower and the milk into a large vacuum pouch,
season lightly with salt, cayenne pepper and sugar
and vacuum as fiat as possible.
Then steam at 100·c for 30 minutes until soft.
Remove from pouch and pour into a sieve, in order
to remove excess liquid from cauliflower. In the
Thermomix, mix the cauliflower with xanthan gum
into a fine puree. Then reduce in a pot until no
longer runny. Season to taste with salt, cayenne
pepper and sugar and pass through a fine strainer.

Fried cauliflower

200g cauliflower
2 tbsp vegetable oil
10g butter
Salt, sugar

Cut the cauliflower into small florets and turn them

into 2cm diameter circles. Then fry slowly in oil in
a medium-hot pan. When the cauliflower is done,
raise the temperature, add the butter, seasons with
salt and sugar and fry until golden-brown.
 MENU
VII

Cauliflower couscous Garnish

------- - - PAGE
- 313

8 bean blossoms
Candied kombu 8 heads of affilla cress
8 oyster leaves
1 leaf of wild kombu 30 ml chive oil (see page 348)
25ml sake
20ml mirin
75 ml dashi (see page 347)
50 ml soy sauce
35 g glucose powder
TO SERVE
5 g cane sugar

Soak the kombu for 2 hours in cold water, then cut
into 2.5 x 2.5 squares. Put into a tall container.
Bring the remaining ingredients to the boil and pour
over the kombu squares. Cover the container with
aluminium foil and candy the kombu in the oven for
10 hours at 12o·c. Then let the squares cool and
cut them into 1 mm strips and 8 2 x 2 squares. To
serve, reduce the broth into a syrup and warm the
kombu.
Important: Don't boil any longer!
Place the black cod in the middle of a warmed
plate. Arrange the cauliflower puree, the couscous
and the fried florets attractively on the plate. Place
an oyster medallion on the fish, and complete with
kombu, kombu cream and the pickled cauliflower.
Then garnish with the blooms and the cress and
drizzle with chive oil. Pour over hot, foaming umami
broth.

8 oysters (Gillardeau No 2)

Open and heat up the oysters in a saute pan to

42 •c in their own liquid. Then debeard the oysters.
Cut each oyster into 2 medallions and serve warm.

Kombu cream

200 g kombu with wasabi (ready-made)

200ml water

Simmer the kombu for 10 minutes in water. Then

beat the mixture to a cream in the Thermomix and
pass through a fine strainer.

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 MENU
VII

DI SH V

CREAMY
KOSHIHIKARI
ABALONE
TRUFFLE
FOIE GRAS

Abalone

Crustacean jus, reduced

Foie gras terrine

Glazed truffle

Koshihikari rice

316

317
DISH V

CREAMY KOSHIHIKARI
ABALONE I TRUFFLE I FOIE GRAS

Abalone Foie gras >snow<

4 large, live abalones 250 g foie gras terrine (see page 349)
10 ml dashi (see page 347)
10 g light brown soy sauce Freeze the foie gras terrine for at least 6 hours at
10g kombu -18 •c. Then with a fine Microplane grater, grate
into a pre-cooled bowl and then immediately
Cut the abalones from their shells, wash, clean and freeze until needed.
hit gently with a tenderiser. Put the other ingre­
dients in a vacuum pouch and heat at 72 •c in a
bain-marie for 12 hours. Then cool off and cut into Koshihikari
1 mm thick slices. Before serving portions of 7-8
slices, bring to a temperature of 62 ·c in the Hold­ 400 g Koshihikari rice
a-mat for 10 minutes. 30 g finely diced shallots
1 tbsp vegetable oil
Salt
60 ml white wine
1.5 L chicken stock (see page 345)
50 g blanched vegetable brunoise (carrots, celery,
zucchini)
30 g black truffle, finely chopped
70 g cold butter
10 g chives, finely sliced
20 ml whipped cream
Pepper, sugar

Rinse the rice under the cold tap for 30 seconds.

Saute the diced shallots until colourless, then add
the washed rice and a little salt. Then add white
wine and boil until the liquid has evaporated. Mean­
while, add the hot chicken broth gradually, stirring
constantly. Keep filling up and simmer until the
rice is still slightly al dente (about 20 mins). To com­
plete, add the vegetable brunoise, truffle, butter,
chives and lastly the cream and season to taste
with salt, pepper and sugar.
 MENU
VII

Glazed truffle
TO SERVE
120 g fresh, black truffles, (about 3 large units)
20 g butter
40 ml port Place the creamy Koshihikari in the middle of
40 ml madeira a warm plate with the help of a (8-9 cm diameter)
40 ml sherry ring and arrange the 8 pieces of glazed truffle
20 ml truffle juice around it. Put the abalones in a circle on the rice,
with the frozen foie gras snow in the centre
Clean the truffles and then crumble into at least and adorn with bean blossoms. Finally, scatter a
64 small pieces. Finely chop the crumbs and use in few drops of the crustacean jus around the plate.
the rice (see left).
Toss the pieces in the butter foam and then add
the remaining ingredients, cook until a bright shiny
glaze appears.

Garnish

8 bean blossoms
2 tbsp reduced crustacean jus (see page 346)

318
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 MENU
VII

DI SH VI

DUCK FROM
>MONSIEUR MIERAL<
BLACK SALSIFY IN SAKE
BEETROOT
DIM SUM

Baby beetroot

Beetroot, marinaded

Black salsify

Dim sum

Duck

Duck sauce

Salsify puree

320

321
-

BAU.STEINE DISH VI

Bau's approach to the great classics is

most evident in his entrees. His goal is to
respect the product and to bring out its
specific characteristics. Unique ideas and
the chef's creative vanity are secondary.
Bau is also convinced that many tradition­
al techniques are superior to technical in­
novations. For Christian Bau, the key is the
following: Poultry should be roasted crisp­
ly on the carcass, while the legs should be
cooked separately until tender. The duck
legs in this recipe are cooked in their own
fat overnight to make the perfect filling for
dim sum - picked apart and filled with thick
duck jus and foie gras. A subtle flourish is
brought to the dish by the rich sauce from
the duck carcass and the lightly carame­
lised sake salsify.
 MENU
VII

Dim sum Black salsify Duck sauce

Dim sum mixture
Duck leg meat (see page 324)
150 ml ready-made duck sauce (see right)
¼ clove of garlic
1 tbsp curly parsley
Salt, pepper
Remove the meat from the bones and pull into
individual meat >threads<. Boil the leg meat with a
little sauce into an even, creamy mixture.
Meanwhile, chop the garlic and parsley finely and
mix together. Season the leg mixture to taste
with salt and pepper and add the garlic-parsley
mix to taste.
Dim sum
8 dim sum dough sheets (ready-made)
1 egg yolk
100g dim sum mixture (s. above)
20ml chicken stock (see page 345)
20g butter
Salt, pepper, sugar
Process the dim sum dough once through the
pasta maker, then coat with egg white and fill each
sheet with 12g of the dim sum mixture. Fold the
filled leaves into half-moon shapes and close them
using a dim sum press. Heat the dim sum gently in
a bamboo basket for about 4 minutes, then glaze in
chicken broth and butter and season to taste with
salt, pepper and sugar.
500ml milk
Juice of 1 lime
24 thin, straight salsify roots
50g shallots, cut into line rings
1 tbsp vegetable oil
150ml sake
30ml mirin
40g butter
Sugar, salt, pepper
Mix milk and lime juice. Peel the salsify completely
and place it in the milk immediately. Then cut all
the peeled salsify into 12cm long pieces, trimming
the ends at a sloping 45· angle. Saute the shallots
in oil till colourless, add the salsify, then add sake
and mirin. Cover with baking paper and stew the
salsify till done. Take the salsify from the broth, dry
it off and fry it in a pan with foamed butter and a
little sugar until it is amber and then season it to
taste with salt and pepper.
3 duck legs (skinless and boned meat), finely
chopped
500g duck carcass
50ml vegetable oil
80g shallots, finely chopped
50g each of finely chopped carrots, celery, mush­
rooms
1 bay leaf
5 juniper berries
1 tsp peppercorns
1 sprig of rosemary
150ml red port
50ml madeira
80ml red wine
750ml chicken jus (see page 345)
50g cold butter
1 pinch of xanthan gum (if needed)
Salt, freshly-ground black pepper
½ tablespoon beetroot granules
Brown the duck leg meat and the carcasses in the
oil. Add the vegetables and seasoning and roast at a
low heat for 8 -10 more minutes.
Gradually add the alcohol until almost completely
absorbed. Then pour in the chicken stock and
simmer for about 1.5 hours. Constantly ladle off all
the fat and foam from the sauce. Pass the sauce
through a line sieve and reduce it to about 300 ml.
Then add in the cold butter and, if necessary,
bind with 1 pinch of xanthan gum, season to taste
with salt and pepper and stir in the beetroot
granules.

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DISH VI

DUCK FROM >MONSIEUR MIERAL<

BLACK SALSIFY IN SAKE I BEETROOT I DIM SUM

Duck Beetroot ball

2 whole 2-2.5 kg (Mieral Prince des Dombes) ducks 1 beetroot

with head and feet 20 ml shiso vinaigrette (see page 348)
Salt, pepper Salt
750 g goose lard
200 ml vegetable oil Cut the beetroot into 1mm thick slices and with
40 g butter the help of a ring, cut out 16 (5 cm diameter) slices.
1 sprig of thyme Make a cut into the centre of each slice and mari­
1 sprig of rosemary nade with shiso vinaigrette and salt. Then form the
slices into balls.
Separate the ducks' breasts and legs and prepare
for cooking.
Season the duck legs with salt and pepper and Baby beets
gently roast them on all sides. Then cover the legs
in goose lard heated to 80 ·c for approximately 10 g juniper berries
8 hours. Remove the legs from the lard and leave 11 g coriander seeds
to cool for 3-4 hours. 3 g allspice grains
French the bones and make cuts into the skin. 80ml water
Season on both sides with salt and pepper, vacuum­ 110 ml white wine vinegar
seal and cook in a bain-marie for 23 minutes to 12 ml malt vinegar
64 ·c. Then leave the duck breasts a further 70 g sugar
30 minutes at 63 ·c in the hold-a-mat (without 1 g cardamom capsules
vacuum bags). Then crisp the skin side of the 2 g tarragon
breasts in a very hot pan with plenty of oil, and 1 g untreated lemon zest
then pan baste the meat side with butter, thyme 4 baby beets
and rosemary in another. Lastly, leave it alone in 20 g butter
the hold-a-mat for a further 5 minutes. Salt, sugar

Gently brown juniper berries, coriander seeds and

Duck sauce allspice in a pan. In a pot, bring the white wine
PAGE 323
vinegar, the malt vinegar and the sugar to a boil.
Then add seasoning and allow everything to cool to
Dim sum mixture room temperature. Strain the broth, add carda­
------- -
PAGE 323
mom, tarragon and lemon zest, let stand for 20
minutes and then strain again. Wash the beetroot
Dim Sum and turn into a circular form, then vacuum-seal
- ---PAGE 323
together with the broth and cook in bain-marie
for 8 hours at 75 •c. Rinse in ice-cold water and then
allow it to stand in broth for 24 hours. Then halve
the beetroots, reduce the broth, glaze the beet
halves and season to taste with salt and sugar.
 MENU
VII

Black salsify
PAGE 323
TO SERVE

Salsify puree
Place the pieces of salsify next to each other on
1L milk a warm plate, then arrange the puree around it and
Juice of 1 lime garnish each piece of salsify with a chip. Put the
800g black salsify carved duck in the middle of the plate. Arrange the
150g shallots dim sum, baby beetroot and beetroot balls attrac­
30g butter tively next to it and garnish with the cress. Then
70ml white wine pour over the hot sauce.
200ml water
Salt, pepper, sugar
1 pinch of xanthan gum
40ml cream

Mix 800ml milk and lime juice Peel the salsify and
place it in the milk immediately. Then cut the
shallots and the peeled salsify into walnut-sized
pieces and saute till colourless. Add wine and
completely boil away the wine. Then fill with the
remaining milk and water, season with salt, pepper
and sugar, cover with baking paper and cook till
soft. Then strain and mix with the xanthan gum and
cream in the Thermomix until smooth. Reduce the
puree in a large pot until firm. Season to taste.

Salsify chips

2 thick salsify roots, well-scrubbed

500ml sunflower oil
Salt, sugar

Heat the oil to 160•c. Cut the salsify to 1 mm thick

slices and fry in oil till golden yellow. Season with
salt and some sugar and store in a dry and warm
place till needed.

Garnish

16 heads of affilla cress

8 small leaves of tiny red-veined dock

324
I
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 MENU
VII

DISH VII

>JAPANESE
SNOWBALL<
RED SHISO
CAL PICO
YUZU SAKE

Calpico foam

Crunchy rice pearls

Ginger macaroons

Green shiso leaves

Pineapple ragout

Red shiso cress

Red shiso sorbet

Yuzu sake

326

327
DI SH VII

>JAPANESE SNOWBALL<
RED SHISO I CALPICO I YUZU SAKE

Red shiso sorbet Coriander oil

170 ml Yuzu juice 240 g fresh coriander

120 ml lime juice
620ml water
50 g glucose syrup
180 g sugar
9 g Super Neutrose
12 packs of red shiso cress
Mix yuzu and lime juice. Warm the water and
glucose syrup to 40 'C and stir in the juice mixture.
Then mix the sugar with the Super Neutrose and
gradually trickle it into the liquid. Heat everything
to 86 ·c. Let the mixture cool and then mix it in
a Thermomix with the shiso cress tips for 5 minutes
till fine. Freeze in Pacojet container for at least
12 hours. Then pacotize until there are no more
pieces of cress visible.
120 g flat-leaf parsley
400 ml sunflower oil
6 g salt
Mix all ingredients in Thermomix to 80 'C. As soon
as the temperature is reached, continue to mix
at the top setting for 2 minutes. Then put the
mixture into a cloth strainer and freeze it in a small
container. The oil can then be drained off (and the
unusable remainder freezes to the bottom).
Yuzu sake
1 pinch of xanthan gum
100 ml Yuzu Sake

Stirring constantly, gradually add the xanthan gum

Yuzu sake foam to the yuzu sake. Leave the mixture to soak for at
least 30 minutes.
11 gelatine leaves
150 g calamansi puree
50 g passion fruit puree Pineapple gel
300 ml yuzu sake
80 g powdered sugar 200 g pineapple puree
1,100 g Calpico (ready-made, Japanese liquid 50 ml pineapple juice
yoghurt or Greek yoghurt) 2.5 g agar-agar
2.5 g gel Ian gum
Soak the gelatine in ice-cold water. Bring the yuzu
sake and the powdered sugar to a boil and dissolve Bring all ingredients to the boil. Place the mixture in
the dried gelatine into it. the fridge to cool, then stir into a smooth gel in the
Mix with the Calpico or yoghurt and fill up an Thermomix. Then pass through a fine sieve.
iSi-Siphon. Load with 2 gas capsules and refrigerate
for at least 2 hours. Take out 30 minutes before
needed and let it warm to room temperature.
 MENU
VII

Pineapple ragout

TO SERVE
80g pineapple
40g green peaches
5 g pineapple gel (see left) Place the pineapple ragout in a (5 cm) ring on the
1 g green shiso julienne plate and make a little depression in the middle.
Stir a couple of drops of coriander oil into the yuzu
Cut the pineapple and peaches into 2 x 2 mm dice sake and pour it around the ragout.
and carefully mix with the rest of the ingredients. Place a ball of shiso sorbet in the depression and
Store in a cool place until needed. surround the ball with the yuzu sake foam. De­
corate the sorbet with crunchy rice pearls and a
little shiso cress. Finally, arrange alternately 5
Ginger macaroons macaroons and the same number of shiso leaves
evenly around the ball.
300ml apple juice
30ml white balsamic vinegar
55 g egg whites
60g sugar
6g ginger

Grate the ginger with a microplane grater and mix

with the remaining ingredients in the mixer. Using
an icing bag, place small macaroons on a Silpat mat
and dry at 60·c for 12 hours in the dehydrator.

Garnish

8 large green shiso leaves

2 teaspoons crunchy rice pearls
1 pack red shiso cress

Cut out the shiso leaves with a 5 mm ring.

328
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DISH VIII

>SNICKERS
2018 <
PEANUT
CHOCOLATE
CARAMEL
MALOON SALT

Aerated chocolate

Caramel gel

Caramel paper

Chocolate drop

Chocolate sponge

Exotic gel

Maldon salt

Muscovado crumble

Peanut cream

Peanuts

Salted caramel

Salted caramel ice cream

BAU.STEINE DISH VIII

Every top chef probably has his or her own

culinary guilty pleasure. Christian Bau's
has a name: Snickers. The uniquely brilliant
combination of peanuts, chocolate and
caramel has concerned him for years - and
he has moved closer and closer to his ideal
year by year, seeking opportunities for
perfecting the dish, and refining it with­
out betraying its essentials. In its current
variation he combines the different cho­
colate preparations with salted caramel,
gilded peanuts, bitter muscovado and the
fruity-sour flavours of an exotic gel. At the
centre, however, is the timeless triad: a
chocolate drop stuffed with a liquid fill­
ing, a delicate honey-sweetened peanut
cream and a silky, salty and creamy cara­
mel ice cream.
 MENU
VII

Peanut cream Salted caramel Chocolate drop

ice cream

Mixture 1 125g sugar 600ml milk

80ml milk
180ml cream
70g egg yolks
20g sugar
100g honey
Mix all ingredients in Thermomix to 85·c.
Mixture 2
80g peanut butter
80ml milk
120g peanuts, roasted
3 gelatine leaves, softened and squeezed
Warm the peanut butter and milk, add the peanuts
and bring to a boil once. Let the mixture sit for
2 hours and then bring to the boil a second time.
Then dissolve the gelatine in the liquid. Then mix
the first and second blends with a hand-held blen­
der and then strain them. Pour the mixture into
the prepared peanut-shaped silicon moulds and
freeze it for at least 12 hours.
10g glucose syrup
12ml water
125ml cream
125ml milk
10g maltodextrin
3 g Maldon salt
50 g egg white
¾ of a sheet of gelatine, softened and squeezed
Boil the sugar and glucose to a caramel. Then, step
by step, add water, cream and milk, and simmer
for 5 minutes. Heat the maltodextrin, salt, egg
white and gelatine to 85•c in the Thermomix. Then
add the caramel and mix for a short time. Put the
mixture in a Pacojet container and put it in the
freezer for at least 12 hours. Pacotize as required.
40g sugar
6g xanthan gum
160g dark couverture chocolate
Bring the milk and sugar to a boil and stir in the
xanthan gum. Then pour the hot liquid over the
couverture chocolate and stir until smooth.
Pour this into 2.2cm diameter hemisphere moulds
and freeze. Then remove the drops from the
moulds and stick a tooth pick into each one. Store
in the freezer.
Chocolate jelly coating
420ml water
80g sugar
25g cocoa powder
25g vegetable gelatine
Bring all ingredients to the boil and then set into
a gel until a skin forms on top. Pull the skin to the
side and dip the drops into the mixture twice.
Store in a cool place till needed.

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DISH VIII

>SNICKERS 2018<
PEANUT I CHOCOLATE I CARAMEL I M ALDON SALT

Peanut cream
-------PAGE 333
_C_h_oc_ o _ r_ o
_ la_ t_ e_ d _ __
p� PAGE 333

Salte d caramel ice cream

------ - - --- PAGE 333
_Ch
_ o _ la_ t_ e_ j_ e_ll_ y_ c_ o_a_ti_ng_ __ PAGE 333
_ c_ o

Musc ovad o crumble Sal te d caramel

300g soft butter 40g butter

300g flour 5g cocoa butter
150g muscovado butter 100g sugar
75g cane sugar 20g glucose syrup
60ml cream
Knead all the ingredients to an even crumbly dough 1g Maldon salt
by hand. Lay on an baking tray and bake at 180·c
for about 25 minutes. Melt the butter with the cocoa butter. Then add
the sugar and glucose syrup and bring to a boil .
Fold in the cream little by little and boil up to 116·c.
Then finally add the salt and pour the mixture onto
a greased baking tray.
When the caramel has cooled down, cut into 1 x 1cm
cubes.

Caramel gel

50g sugar
60ml cream
The pulp of 1 vanilla pod
50ml water
0.5g Maldon salt
0.5g agar-agar
0.5g gel Ian gum

Boil the sugar up to a light-brown caramel. Then

add cream and bring to boil with vanilla pulp. Bring
water, salt, agar-agar and gellan gum to the boil
and pour into caramel. Bring the mixture to a boil
once again and leave it to cool in a container.
Then beat the mixture to a smooth gel in the Ther­
momix and pass it through a fine strainer.
 MENU
VII

Exotic gel Gold caramel peanuts

TO SERVE
100ml pineapple juice 100g halved peanuts, roasted
100g pineapple pulp 30g powdered sugar
50g mango pulp 1 pinch of gold powder Put a little exotic gel on the plate and then on
25g passion fruit pulp both sides lay one each of the fake peanuts,
25g brown sugar Caramelise the peanuts with the powdered sugar chocolate sponge, chocolate drop and aerated
Pulp from ¼ vanilla pod in a pan. Then let them cool separately on baking chocolate. Ensure that the peanut cream is at
3g agar-agar paper. Colour the cooled nuts with the gold pow­ the correct temperature. Sprinkle the muscovado
3g gellan gum der and store them in a dry cool place. crumble in the spaces and place the caramel gel
and exotic gel dots in an attractive arrangement.
Bring all ingredients to the boil and leave to cool Place 3 gold caramel peanuts and 3 salted caramel
in a container. Then beat the mixture to a smooth Caramel sweets cubes on top. Decorate with atsina cress, gold leaf
gel in the Thermomix and pass it through a fine and caramel sweet paper and place a large scoop
strainer. 100g caramel sweets (Werthers Originals) of salted caramel ice cream on top. Sprinkle a little
salt on the ice cream and the salted caramel.
Mix the sweets into a fine powder in the Thermo­
Chocolate sponge mix. Sprinkle the powder onto a Silpat mat and
bake at 180 ·c for 45 seconds. Store in a dry place
15g almond semolina till required.
15g sugar
8g cocoa powder
5g flour Garnish
100g egg white
1 pack of atsina cress
Mix up all ingredients for 5 minutes in the Thermo- 1 pack of gold leaf
mix at the top setting. Then pour mixture into an 1 g Malden salt
isi-Siphon, load with 4 gas capsules and chill for 4
hours. Spray into a plastic container and micro­
wave at 800 watts for 40 seconds. The mixture will
have now formed into a sponge shape. Remove the
sponge and mould to required size and then dry
in the oven for 2 hours at 80 •c.

Aerated chocolate

455g dark couverture chocolate

90ml sunflower oil

Melt the couverture chocolate with the oil, fill a

iSi-Siphon, insert 2 gas and 2 soda capsules. Then
spray the mixture into a frozen vacuum box and
vacuum seal. Stop the vacuum process when the
chocolate has reached the maximum height. Then
freeze immediately for 1 hour. Lastly break the
frozen chocolate into the required size and then
store in a cool place until required.

334
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 20 YEARS
VICTOR'S FINE DINING
BY CHRISTIAN BAU

It was on a Friday in the summer of 1991, more precisely

the 5th of July, when Christian Bau who'd just turned
twenty and his girlfriend Yildiz set off from the Black
Forest to Munich in an old red Renault R4. They had
been saving up for ages and their boss, Gutbert Fallert,
had made them a reservation for Eckart Witzigmann at
the >Aubergine<. A meal awaited them that, for Chris­
tian Bau, would turn out to be the initial spark for his
future professional life. They ordered the full menu,
an inexpensive bottle of rose lasted them the whole
evening. And then at last the chef came to see them at
the table, Witzigmann, the shining light. He ordered
champagne and joined his young colleagues. »Never be­
fore«, Bau writes today, almost three decades later, »had
I seen a chef who took such pride in being a cook, not
to mention the expansive, sincere charisma of the man.

336

337
From that day forth, it was absolutely clear to me what
I wanted to do with my life.«
Bau did what he needed to, worked harder than others
and achieved his aim sooner than expected. In April
1998, he became head chef at Schloss Berg in Perl-Nen­
nig. He was lucky enough to have a company - or rather
an employer - who didn't just see a top class restaurant
as a profit centre but appreciated its invaluable charis­
ma and the value of culinary excellence. He accepted
and supported the fact that Christian Bau sometimes
needed to run free, to get rid of the knife rests, the clas­
sical table music and the waiters in dinner jackets and
instead to experiment with Thai flavours and Japanese
seaweed and even to replace the menus with a >Carte
Blanche<. Bau gets to do it - and it works.
Today, in Autumn 2018, Christian Bau will have been
head chef for twenty years. Highly rated in every good
restaurant guide, with three Michelin stars since 2005

and Chef of the Year in all the significant publications,

from Feinschmecker to Gault&Millau. Praised for his
»cosmopolitan world-class dishes«, he has been hailed
as the »trendsetter of the industry«.
He will be celebrating his anniversary in a special way:
for one evening, the man who gave him that initial
spark will be coming to him by the Mosel. In October
2018, Eckart Witzigmann, chef of the century, will be
at the stove together with Christian Bau. And thus, the
circle will be complete.
338
I
339
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341
342
I
343
BASIC RECIPES
STOCKS, JUS & SAUCES
Mushroom stock 1
500 g white mushrooms
500 ml water
500 ml chicken stock (see right)
Pick the mushrooms to rough pieces
and add to a tall pot. Cover with
water and chicken stockand bring
to the boil once with a pinch of salt.
Then leave to stand for about 4 hours
at 80 ·c. Bring to the boil again and
strain through a conical strainer.
Firmly squeeze out the mushrooms.
Important: Retain the squeezed out
mushrooms!
Mushroom stock 2
250 g brown mushrooms
Complete mushroom stock 1 (see
above)
Pick the mushrooms to rough pieces,
add to a tall pot and top it up with
cold mushroom stock 1. Bring to the
boil once leave to stand for about 4
hours at 80 •c. Bring to the boil again
and strain through a conical strain­
er. Important: Do NOT squeeze out
mushrooms.
Mushroom basic mixture
250 g mushroom remains from mush-
room stock 2
Mushroom stock 2 (see above)
4.5 g agar-agar
1 sheet of gelatine, softened and
squeezed out
Fill up the mushroom remains with
mushroom stock 2 to 1 kg total weight
and finely mix in the Thermomix at
80 •c. Add the agar-agar and mix
for another 3 minutes at 80 •c. Then
dissolve the gelatine in it and leave
the mixture to cool. Finally fill into a
vacuum pouch and vacuum-seal.
Mushroom cream
Mushroom basic mixture (see left)
Mushroom stock 2 (see left)
50 ml Noilly Prat, reduced by half
Salt
15 ml Chardonnay vinegar (Forum)
80 ml vegetable oil
Mix the mushroom mixture with
some mushroom stock 2 to a smooth
mixture and season with Noilly-Prat
reduction, salt and Chardonnay
vinegar. Add vegetable oil in the mixer
as with a mayonnaise until the desired
consistency has been achieved. Sea-
son again.
Vegetable stock
3 L water
300 g carrots
200 g celery stalk
200 g shallots
200 g mushrooms
200g leeks
2 bay leaves
10 peppercorns
1 pinch of salt
Wash and clean the vegetables and
chop into hazelnut-size pieces. Then
bring water, vegetables and season­
ings to the boil once and leave to
stand on the side of the stove for 1
hour. Finally strain and refrigerate
until use.
1st mixture
25 kg veal bones
1 baking tray of vegetables (carrots
and shallot, quartered, celery stalks,
white mushrooms)
Distribute the veal bones flat on the
baking tray and roast in the oven at
200 ·c for about 90 minutes until
dark. Roast the vegetables in a roast-
ing pan. Pour off any fat which may
have come off the bones and place
the bones with the vegetables in a
pot and top up with water. Leave the
mixture to simmer lightly for 24 hours
and then strain.
2nd mixture
15 kg sawed veal tail
1 baking tray of vegetables (see 1st
mixture)
3 bottles red port
1 bottle madeira
1st mixture (see above)
Distribute the sawed veal tail flat on
the baking tray and roast in the oven
at 200 •c for-about 90 minutes. Roast
the vegetables in a roasting pan,
add the port and madeira and reduce
by half. Then add the bones and
vegetables to a large pot and top up
with the liquid from the 1st mixture.
Leave everything to simmer lightly for
24 hours and then strain. Yields about
20 litres.
Chicken stock
50ml sunflower oil
100g leek, coarsely chopped
100g celery stalks, coarsely chopped
150g carrots, coarsely chopped
100g mushrooms, coarsely chopped
2 kg chicken bones, chopped fine
200ml white wine
1 bunch parsley
1 sprig of thyme
1 spiked onion
2 L water
Salt
Heat the oil in a pot and saute the
coarsely chopped vegetables in it until
transparent. Add the chicken bones,
saute them and add white wine.
Add the herbs and the spiked onion
and pour in water. Salt and skim the
foam which rises. Leave all of this to
simmer for about 1.5 hours, skimming
occasionally. Strain the prepared
stock and refrigerate.
Chicken stuffing
130g chicken meat (breast}
50g foie gras
150g cream
Salt, freshly-ground black pepper
Tip: When making a stuffing it is
important that all ingredients are well
cooled.
Cut the meat and foie gras into small
dice. Add it to a bowl cutter, season
and puree finely. Add cream bit by
bit and process in the cutter until
you have a uniform mixture. Press
the stuffing through a fine sieve and
refrigerate.
Chicken jus
1 kg chicken carcasses, chopped into
walnut-sized pieces
500g chicken leg, chopped fine
100ml olive oil
350g shallots, diced into walnut-sized
pieces
500g carrots, celery stalks and mush­
rooms, chopped into walnut-sized
pieces and mixed in equal parts
2 thyme sprigs
5 cloves of garlic, crushed in the skin
1 tbsp white peppercorns
2 tbsp tomato paste
3 litres water
Salt
Add the carcasses and legs to a roast­
er and roast in oil in the oven at about
200·c, stirring occasionally. Once
this mixture has taken on a golden
colour, add shallot, vegetables, herbs
and spices. Take care that none of the
ingredients take on too much colour
or even burn!
Pour the mixture into a sieve, allow
the fat to drip off and add to the
roaster again. Add the tomato paste
and briefly roast together. Add
everything to a large pot, top up with
water and salt lightly. Bring to the boil
once and skim the foam which rises.
Leave the stock to simmer for 3 hours
maximum and occasionally skim the
foam. Then strain and reduce to 1
litre.
Game or chicken jus
50ml vegetable oil
1 kg game or wildfowl bones, chopped
fine
60g shallots
150g carrots
100g leeks
60g mushrooms
1 tbsp tomato puree
1 sprig of thyme
2 bay leaves
1 clove
6 white peppercorns
6 juniper berries
1 clove of garlic
600 ml full-bodied red wine
30ml red wine vinegar
1 L water
Heat the oil in a roosting pan, add the
bones and roast in a preheated oven
at 220 •c stirring occasionally for
about 20 minutes. Chop the vegeta­
bles coarsely, add and leave to roast
for 5 minutes. Add tomato paste,
herbs and seasonings as well as garlic
and braise for another 10 minutes.
Add red wine and red wine vinegar
and pour over water. Salt lightly, bring
to boil and skim. Leave to simmer
lightly for 1 hour on the stove at a low
heat and occasionally skim the foam
from the stock. Strain the prepared
stock through a sieve and refrigerate.
Fish stock
1.5 kg fish carcasses (primarily turbot,
dover sole or zander carcases}
200g onions, coarsely chopped
150g white part of leek, coarsely
chopped
150g celery stalks, coarsely chopped
5 large white mushrooms (use only
the white part}
5 cloves of garlic, crushed in the skin
1 sprig of thyme
2 fresh bay leaves
1 tbsp white peppercorns, crushed
75ml vegetable oil
2 L cold water
500g ice cubes
Clean the fish carcasses, soak and
chop finely. Braise the vegetables,
herbs and seasonings on moderate
heat in warmed vegetable oil in
a large flat pot until translucent. Add
the fish carcasses and again braise
until translucent. Pour water on this
mixture, add ice cubes and slowly
bring to the boil on moderate heat.
Continuously skim the stock so that it
becomes clear. As soon as the stock
is boiling, reduce the heat, slide
the pot to the edge of the stove and
let stand for about 30 minutes. Then
strain the stock thorough a cloth
or double fine sieve and preferably
store in airtight preserving jars in
the refrigerator.
344
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345
BASIC RECIPES

STOCKS, JUS & SAUCES

Shellfish essence Shellfish nage Shellfish jus

Carcasses of 5 Breton lobsters,
chopped fine
50 ml olive oil
50 g fennel, diced into walnut-sized
pieces
2 shallots, diced into walnut-sized
pieces
2 mushrooms, diced into walnut-sized
pieces
60 g celery stalks, diced into wal­
nut-sized pieces
60 g white part of leek, diced into
walnut-sized pieces
50 g carrots, diced into walnut-sized
pieces
2 tomatoes, cored
2 thyme sprigs
1 bay leaf
10 peppercorns
Madeira, Noilly Prat, Cognac, white
port
600 ml fish stock (see page 345)
600 ml chicken stock (see page 345)
Clarifying mixture
300 g fish meat, without skin and
bones (preferably zander)
3 egg whites
80 g celery stalks, chopped into
brunoise
80 g white part of leek, chopped into
brunoise
80 g carrots cut into brunoise
Saute the lobster carcasses in olive
oil, add vegetable, herbs and season­
ings and lightly saute together. Add
the alcohol and reduce to a third.
Then top up with fish and chicken
stock and allow to simmer lightly for
3-4 hours. Pass through a fine sieve
and allow to cool.
Grind the fish meat and mix with egg
white and vegetables. Slowly bring
the lobster stock to the boil with the
clarifying mixture and leave to stand
for about 1.5 hours. Strain through
a fine sieve with a cloth.
100 g celery stalks, diced into walnut­ 3 shallots, diced into walnut-sized
sized pieces pieces
1 fennel bulb, diced into walnut-sized 100 g celery stalks, diced into walnut­
pieces sized pieces
4 shallots, diced into walnut-sized 100 g white part of leek, diced into
pieces walnut-sized pieces
3 mushrooms, diced into walnut-sized 3 mushrooms, diced into walnut-sized
pieces pieces
100 g white part of leek, diced into 2 ripe tomatoes, cored
walnut-sized pieces 3 cloves of garlic
50 ml olive oil 50 ml olive oil
2 kg shellfish carcasses (preferably 10 white peppercorns
langoustine pincers and lobster 2 bay leaves
carcases) 2 thyme sprigs
100 ml white wine 2 kg lobster or langoustine carcasses
300 ml Noilly Prat 250 ml Noilly Prat
10 peppercorns 400 ml white wine
1 bay leaf 3 L water
1 sprig of thyme 500 ml tomato juice
3 L water 200 g cold butter
Salt, cayenne pepper
Saute the vegetables in olive oil until
translucent. Add the shellfish carcass­ Saute the vegetables in olive oil until
es and add white wine and Noilly Prat. translucent. Add spices, herbs and
Add the spices and herbs and top up shellfish carcasses. Add the Noilly
with water. Leave to simmer lightly Prat and white wine and top up with
for about 1 hour and strain through a water and tomato juice. Bring to
fine sieve. the boil once, skim, reduce the heat
and leave to simmer lightly for about
1.5 hours. Pass through a fine sieve
and refrigerate.
Reduce the stock to a minimum
(150-200 ml) for later use and add
the cold butter using a hand-held
blender or blender. Season with salt
and cayenne pepper.
Red shellfish sauce
50 ml olive oil
150 g butter
100 g each shallots, carrots, celery,
chopped fine
5 mushrooms, finely chopped
50 g fennel, finely-chopped
5 cloves of garlic, crushed
1 tbsp black peppercorns
500 g langoustine pincers and car­
casses
4 Roma tomatoes, finely chopped
250 ml white port
80 ml Neilly Prat
80 ml white wine
100 ml cognac
750 ml fish stock (see page 345)
200g cream
200 g double cream
Foam up the oil and butter, then
braise the vegetables, garlic and
spices until translucent. Then add the
langoustine pincers and carcasses and
cook for about 20 minutes, ensuring
that nothing sticks to the bottom
of the pot. Add the tomatoes and
continue to cook for 3 more minutes.
Add alcohol and reduce to a mini­
mum, pour in the shellfish stock and
shellfish jus and then reduce to about
350 ml. Add the cream and double
cream, bring to the boil and then gen­
tly simmer over a low heat for about
45 minutes. Season to taste and strain
through a fine strainer.
Red reduction (for purple curry)
2 bottles of red wine
1 bottle of port
700 ml dark grape juice
Add all the ingredients to a pot and
reduce to 1.2 L.
Purple curry sauce
30 shallots, chopped
2 garlic cloves, halved
5 tbsp olive oil
2 cans of purple curry (80 g each)
500 ml red wine vinegar
1.2 L red wine
800 ml red port
1 L red reduction (see above)
700 ml highly reduced chicken stock
(see page 345)
2.6 L veal jus
Xanthan gum
Red beet granules
Salt, pepper, sugar
Cold butter
Saute the shallots and garlic with olive
oil, dust with a little curry powder
and toast. Add red wine vinegar and
top up with red wine, port and red
reduction. Reduce the liquid by
a half. Add the chicken stock and veal
jus and reduce by a third. Then pass
through 2 conical sieves, bind lightly
with xanthan gum and colour with
beetroot granules. Then pass through
a micro sieve. Season to taste with
salt, pepper and sugar. Add the cold
butter before serving.
Truffle jus Dashi
50 g black truffle, chopped 8 L water
1 tbsp butter 160 g Kombu seaweed for dashi
Salt, pepper 160 g bonito flakes
120 ml red port 10 tbsp white soy sauce
60 ml madeira 10 tbsp rice vinegar
30 ml cognac 10 tbsp mirin
300 ml veal jus (see page 344)
Heat the water to 80 ·c, add the
Saute the truffle in foaming butter kombu seaweed and leave to stand
and season with salt and pepper. Add for 1 hour. Then take out the kombu
the alcohol and reduce by a third. Top seaweed, add the bonito flakes to
up with veal jus and again reduce by the water and again leave to stand for
a third. 1 hour. Then strain the mixture. Finally
add soy sauce, rice vinegar and mirin.
Dashi beurre blanc
250 ml white wine
750 ml dashi plus 3 tbsp dashi (see
above)
200 butter (1:1 salted and unsalted
butter)
Bonito vinegar
Reduce the white wine by a third and
pour in 750 ml dashi. Then reduce to
200 ml. Add the butter and season
with bonito vinegar and 3 tsp dashi.
346
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347
BASIC RECIPES

OILS AND VINAIGRETTES

Dill oil Ginger oil Onion vinaigrette

200ml sunflower oil 500g ginger 100g shallots

120g dill 1 tbsp salt
60g parsley 1 tbsp sugar
5g salt 1 L grapeseed oil
Chop up the ginger, mix with salt and
Mix all ingredients in Thermomix at sugarand work in the oil. Then heat
80·c. Then strain and allow to cool in a pot to 70 •c and leave to stand
in the freezer. Carefully remove for 4 hours at a uniform temperature.
the solid oil from the frozen mixture Then leave the oil to stand in a warm
and keep refrigerated. place for 24 hours, strain and pour
off to free the oil from the sediment
which has settled at the bottom.
Chive oil
120g parsley Miso oil
240g chives
400ml sunflower oil 1 L sunflower oil
6g salt 100g light miso paste
100g leeks
2 tbsp sunflower oil
200ml white soy sauce
200ml mirin
200ml rice vinegar
100 ml Kolyu leek oil (ready-made
product bought from an Asian super­
market)
Finely chop the shallots and leeks
and sweat in sunflower oil. Add soy
sauce, rice vinegar and Kolyu leek
oil, vacuum seal and leave to stand for
at least 24 hours. Strain before use.
Lemon vinaigrette

Mix all ingredients in Thermomix at
80 ·c. Then strain through a cloth
sieve and immediately put in the
freezer to go cold. Carefully remove
the solid oil from the frozen mixture
and keep refrigerated.
Coriander oil
50g coriander leaves
25g parsley leaves
200g vegetable oil
2g salt
Mix all ingredients in Thermomix at
60 ·c. Then strain and allow to cool
in the freezer. Carefully remove
the solid oil from the frozen mixture
and keep refrigerated.
Garlic oil
1 garlic bulb
200ml sunflower oil
Salt
Chop the garlic coarsely, vacuum with
a pinch of salt and leave to stand for
24 hours.
Mix the sunflower oil and miso paste.
Double vacuum-seal and let stand
at 80 ·c in a bain-marie for 4 hours.
Then cool down in iced water.
Daikon radish oil
120g daikon cress
60g parsley
200ml vegetable oil
3g salt
Cut the cress from the pack. Chop
up the parsley coarsely and mix with
cress, oil and salt at 80 •c in the
Thermomix. Then drain through a fine
sieve and freeze. Carefully remove
the solid oil from the frozen mixture
and keep refrigerated.
1 lemon
2 limes
Salt, freshly-ground black pepper,
sugar
500ml olive oil
Squeeze the citrus fruits, pour the
juice into a bowl, season with the
seasonings and mix with the olive oil.
Refrigerated and leave to stand for
24 hours.
Shiso vinaigrette
200 ml rice vinegar
200ml mirin
130 ml white soy sauce
10 bulbs of garlic with skin, halved
30 large green shiso leaves, coarsely
chopped
20g bonito flakes
1.5g xanthan gum
550 ml grapeseed oil
Salt, pepper, sugar
Bring the rice vinegar, mirin and soy
sauce to the boil with the garlic. Add
shiso leaves and bonito flakes and
leave to cool. Strain it and bind lightly
with xanthan gum. Strain again and
carefully stir in the grapeseed oil.
Season to taste with salt, pepper and
sugar.
BASIC RECIPES
MISCELLANEOUS
Preserved (savoury) lemons
4-5 unwaxed lemons
150g coarse sea salt
Cut crosses into the lemons and add
to a closable sterilised jar. Add the
sea salt and pour water over so that
the lemons are covered. Close the jar
and store at room temperature for
at least 6 weeks. To use them further,
take the lemons out of the salt
solution, remove the fruit pulp and
use only the preserved, soft lem-
on peel. Cut it into thin stripes or
dice and blanch briefly in water. The
preserved lemon thus develops a
pleasant, highly aromatic flavour
which is especially suitable for fish
or chicken.
Caramelised nuts
3 x 70g lsomalt
100g chopped hazelnuts
100g halved hazelnuts
100g whole hazelnuts
3 pinches of gold powder
For each of the types of nuts, put
70g Isom alt in a pan with the 100g
of the nuts and caramelise. Then
spread out the caramelised nuts on
baking paper so that they do not stick
together and colour with 1 pinch
each of gold powder.
Foie gras terrine
2.5g foie gras
250ml white port
Pate seasoning salt
Pickling salt
Freshly-ground white pepper
Remove the skin from the foie gras,
open up and remove large veins and
vessels. In the meantime reduce
the port to about 80 ml and refrig­
erate. Weigh out 10g of the pate
seasoning salt and 6g of the pickling
salt for every kilogram of skinned and
cleaned foie gras and salt and pepper
the cleaned liver on both sides. Line
a container with foil, brush with
port syrup and layer in the cleaned,
seasoned liver without allowing it to
overlap. When the base is covered,
brush again with port syrup and lay in
the next layer of liver.
Repeat this procedure until the liver
and port syrup are used up. Then
cover with foil and leave to marinate
overnight in a cool room.
After 12 hours empty the liver out
and press into a lined terrine mould.
Double vacuum seal and cook it for
35 minutes at 60·c in steam. Immedi­
ately put into iced water and cool for
24 hours.
Vegetable espuma
200g vegetable puree
4ml lemon juice
5g mustard
2 eggs
120ml grape seed oil
40ml miso oil (see left)
Salt, pepper, sugar
Mix the vegetable puree with lemon
juice, mustard and eggs to a uniform
mixture in a Thermomix. Then drizzle
in grapeseed oil and miso oil in a
ribbon and emulsify. Finally, season
to taste with salt, pepper and sugar.
Fill the mixture into an iSi-Siphon, gas
with 2 capsules and keep warm until
use at 65·c in a bain-marie.
Miso paste for searing
85g light miso paste
17g honey
17ml mirin
8.5g salt
Mix all the ingredients and refrigerate.
Stir up again before use. After cook­
ing, brush the fish on the filet side and
caramelise the paste with the culinary
torch.
348
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349
TEAM

A team for the Champions League:

Rene Vogl, John Troupis, Gerald
Schoberl, Mina Guc;:luer, Simon Reich­
mann, Christian Bau, Elisa Monteiro,
Manuel Pichler, Sarah Hackenberg,
Libby Quetsch (from left to right).
Christian Bau demands the utmost
from his staff, which is now female
to a gratifying extent. Every day
he shares the things that mark him
out as a chef; burning ambition,
meticulous craftsmanship and un­
compromising striving for perfection.
High-performance cooking is a
top-class sport. The only thing that's
more important than the ability to
withstand stress is passion.

350
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THANKS
I would like to express special thanks to:
to my beloved wife and best friend Yildiz and my
two angels Katharina and Lisa-Marie. You give me
the strength and energy I need, you're my balance
and motivation. Thank you for your constant sup­
port and sacrifice - without you I would not have
been able to make it to where I am today. Love you
so much!
our second family, the team! My sincerest thanks go
not only to current but also all former employees!
Gastronomy is teamwork - so every chef is only
as good as his/her team. I am grateful, proud and
humbled by the team spirit, loyalty and the constant
support and that I, as the >team coach<, have been
privileged to achieve our common aims and visions
together with you.
the management of the Victor's group of companies,
in particular to Hartmut Ostermann and Susanne
Kleehaas without whose vision and feeling for con­
temporary hospitality and cuisine we would never
have achieved what we had always dreamed of.
Dr. Christoph Wirtz for his informative and enter­
taining text as well as his support from the beginning
of the project. Thanks for the constantly construc­
tive, insightful and helpful exchange of views. I really
appreciated every minute!
my dear friends Lukas Kirchgasser and Stefanie
Primessnig for their extraordinary visual and culinary
sensitivity. You always had the right vision and knew
how to implement your ideas perfectly! Right from
the beginning it was always so good, so motivating
and pleasant to work with you - I would happy to do
it again at any time!
Matthaes Buchverlag and in particular the Publish­
ing Director Bruni Thiemeyer, who shared my vision
right from the beginning and also perfectly realised
it. Thanks for the thoroughly enjoyable collaboration!
Dominik Sabel & done by people, who were always
able to give the ideas we developed together the
right setting in images and design.
Julia Bauer, Redaktionsburo Kuchenzeile, for the
perfect phrasing - always the right word and symbol
in the right place.
the hosts and friends on our trips, in particular, M.
Pacaud, the Fritz family, Bettina Keller and Araki
Sam.
all my dear friends, especially Lars Ammer, Daniel
Kiowski, Nina Mann, Prof. lngo Scheuermann and
Dirk Spoerhase-Eisel. You have always been there
for me and are kindred spirits, support, sounding
boards, counter-balances and inspiration in equal
measure. Thank you for existing!
our sponsors, Gosset Champagne, Lavazza Espresso
& Pellegrino/Aqua Panna without whose support we
would not have been able to create this work as it is.
the colleagues in the Victor's group of companies
for their identification with our work, their consist­
ent help and their support and also implementation
of one mad idea after another.
our producers and suppliers - what would we be
without their commitment, service and love of de­
tail. It is our aspiration to bring the best ingredients
and victuals to Schloss Berg with the help of our
partners.
our beloved guests who are always the stimulus,
drive and inspiration for our day-to-day activity! We
want to make people happy with our work.
352
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353
THE CREATIVE ONES
CREATIONS AND RECIPES
CHRISTIAN BAU
Born in 1971, after his training, Chris­
tian Bau first worked in the >Talmi.ihle<
Hotel-Restaurant in Sasbachwalden.
In 1993, in the >Schwarzwaldstube< in
Baiersbronn, he found a great teacher
in Harald Wohlfahrt and became his
sous chef. Since 1998, Bau has been
Head Chef and Host in >Victor's Fine
Dining<, the gourmet restaurant at
Schloss Berg and in the same year
he received his first Michelin star. In
2005, aged 34, he became Germany's
youngest three-star chef. Today, Bau
has the highest ratings in all gourmet
guides, he has been awarded >Chef
of the Year< on numerous occasions
and in 2018 at Schloss Bellevue he was
presented with the German Order of
Merit by Frank-Walter Steinmeier,
President of Germany. Christian Bau is
married to Yildiz Bau who manages the
service in the restaurant. They have
two daughters.
IMPRINT
d fv'Matthaes
Verlag
ISBN 978-3-87515-431-3
© 2018 Matthaes Verlag GmbH, Stuttgart -
a dfv media group company
All rights reserved.
Reprinting, even as extracts, as well as distribution
by television, film and radio, by photocopy, recording
medium or data processing systems of any kind is only
permitted with written permission from the publisher.
CONCEPT AND TEXT
DR. CHRISTOPH WIRTZ
Dr. Christoph Wirtz has been involved
with the European cultural heritage of
pleasure for around 20 years - among
others as a regular columnist at WELT/
WELT am SONNTAG, Stern and Park
Avenue magazine, BEEF!, Stern-Viva!
or DER FEINSCHMECKER. He is the
originator and chair of the committee
for awarding the >Walter Scheel Medal
for the Culture of pleasure and Lifes­
tyle<, which has been awarded to such
luminaries as the Haeberlin family,
Angelo Gaja, Hugh Johnson, Georg J.
Riedel, Pierre-Emmanuel Taittinger,
Eckart Witzigmann, Giannola Nonino
and the Gillardeau family in previous
years: www.walter-scheel-medaille.de.
Creations and recipes: Christian Bau
Concept and text: Dr. Christoph Wirtz
Introduction: Hartmut Ostermann
Photography and image processing: Lukas Kirchgasser,
Stefanie Primessnig
Photo Seite 9: Wolfgang Klauke
Photos Seite 340-343: Victor's Archiv: B. Heinz, G. Spans
Photos Seite 357 (r.l: Roman Knie
Design and typesetting: done by people
Editing: Redaktionsbi.iro Ki.ichenzeile, Julia Bauer
PHOTOGRAPHY DESIGN

LUKAS KIRCHGASSER DONE BY PEOPLE

STEFANIE PRIMESSNIG Done by people is a design agency for
visual communication with the aim to
Behind >Kirchgasser Photography< hide
produce clear and persuasive design.
the creative heads of Lukas Kirch­
The agency is managed by the two
gasser and Stefanie Primessnig. This
experienced designers Dominik Sabel
perfect team of photography and
and Elmar Birk. They see creative so­
marketing is connected both by their
lutions and good design as a guarantee
passion for their work and by their
for commercial success.
shared aim to set a perfect stage for
They and their work has been published
excellent food. As partner to the cli­
in the specialist press and awarded
ents they accompany them during
numerous prizes. Among others, the
the whole process from planning and
book >Vegetarisch< was nominated
conceptualization all the way to the
for the German Design Award. They
technical realization and post produc­
have realised food-related projects
tion. The list of their customers reads
for Jeunes Restaurateurs, Ketschauer
like a Who is Who of good taste and
Hof, El Celler de can Roca and Heiko
includes, alongside top chefs and res­
Antoniewicz, among others.
taurants, advertising agencies, premi­
um brands as well as luxury hotels. But
see for yourself and visit www.kirch­
gasser-photography.com

356
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 >>WE WANT
TO MAKE
PEOPLE HAPPY
WITH OUR
WORK<<

CHRISTIAN BAU
>>do things with passion -
or not at all!«

Christian Bau is a chef of exceptional rank; head chef

and patron of Victor's Fine Dining at Schloss Berg in
Perl/Nennig for the last 20 years, honoured with three
Michelin stars for the last 13 years, Gault-Millau >Cook
of the Year< in 2018 and bearer of the German Order of
Merit. So, it's time to record the current state of his cu­
linary art in 56 incomparable dishes - modern classics,
they are shaped by their French basis as well as by Asian
influences. But above all by an uncompromising obses­
sion with detail.

28 excerpted dishes - Bau.Steine - comprehensibly illus­

trate the key components and essential principles of
Bau's cuisine. Supplementary text by Dr. Christoph Wirtz
guides one to a deeper insight into Christian Bau's culi­
nary understanding. Lukas Kirchgasser's brilliant imagery
makes this book into an aesthetic treat.

II 1
ISBN 978-3-87515-431-3

9 783875 154313