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PREPARATION For the lamb rack preheat the oven to 180 °C top/bottom heat. Parry meat, remove tendons and larger pieces of fat. Cut carrots, celery and onions into large pieces. Melt butter in a roasting pan, add herbs, vegetables, Underberg...

PREPARATION Preheat oven to 180 °C circulating air. Melt chocolate and butter over a water bath. Separate eggs, beat egg whites with a pinch of salt until stiff. Whip sugar and egg yolk for 2-3 minutes until light. Add chocolate...

PREPARATION For the jus cut celery, carrots and shallots with skin into large pieces. Heat rapeseed oil in a pot and fry vegetables for 2-3 minutes. Deglaze with Underberg (and red wine) and add broth. Add thyme, orange zest, the...

PREPARATION Preheat oven to 160 °C circulating air. Rinse beef leg slices under running water. Place in a large pot and cover with cold water. Cut half of the soup vegetables into rough pieces, cut the rest into very fine...

PREPARATION Blanch the cabbage in boiling salted water for about 2-3 minutes, then place in a bowl of ice-cold water. Loosen the leaves individually. Peel onion and chop finely. Heat butter in a pot and fry onion for 1-2 minutes....

PREPARATION For the herb butter, peel the garlic clove and shallot and dice very finely. Pluck the thyme from the twigs. Finely chop the chives, parsley and thyme. Grate the zest of the lemon. Mix the softened butter with garlic,...