Instructions: All my recipes are suitable for 4 unless otherwise stated. We cook with groundnut oil and butter is always unsalted. When I mentlon pepper this is always fireshly ground. Where something has to be fried I assume that the pan is already warm the butter melted the oil hot or in the case of the oven that it has been preheated.

Obviously some of the dishes are too complicated to make at home except by very experienced cooks and some of the presentations too elaborate and timeconsuming for a single pair of hands. This is one of the pleasures of eating in a restaurant of quality. The look the smell and finally the taste awaken all the senses. I have tried to break down each recipe into several components and in this way most of them are accessible to the majority of cooks. I have a large collection of cookery books and if I find only one idea in each one I think it is worth the purchase. No two persons interpret a dish in the sme way and this book should be used as a source of inspiration.

We present our food in a variety of differentsized bowls and plates. In the presentation sections of the recipes reference to plates and bowls means individual serving size. Most of the pans we use for cooking are made of pure stainless steel and the copper pans are themselves lined with stainless steel.

One of the most invaluable pieces of equipment in our restaurant kitchen is a griddle. Most of the young chefs who come in and see this are very sceptical. If they spend a year or two in my kitchen they become converted and swear by it. I have yet to find a better method of searing skinned fish than a very hot griddle sufiace. The result is clean very bright and vibrant. A hot pan will never give you the same results. We cook foie gras John Dory sea bass sandre and even whole Dover sole on the griddle. I experience a great thrill each time I use it especially when cooking fish as for scallops they are made for it.

We also use a variety of galette rings to cook mainly potatoes and some vegetables. Most important of all in the presentation of food we use pastry rings to encapsulate the garnishes and tame the salads as they are piled on top of the main ingredient. These are cheap and easy to buy and invaluable in this style of cooking.

The blow torch has become a versatile and more or less essential tool in a modern kitchen. They can be bought in any hardware shop. Only use a hot grill as a substitute where sated.

All our recipes were compiled using metric measurements but we give a able of the conversions for readers more used to imperial measurements. As with all recipes the conversions are approximate and it is best to use either metric or imperial measurements throughout the recipe you are following. All dry spoon measures are rounded; Fresh chives 2 teaspoons chopped is enough chopped chives to round two teaspoons rather than two teaspoons of chives measured then chopped.

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