NOODLES WITH OCTOPUS AND ASPARAGUS MARINATED IN PAPRIKA OIL ON A BED OF RED POTATOES WITH CHILLI LEMON SORBET  
  
· 100GR OCTOPUS
· 35GR GREEN ASPARAGUS
· 60GR RED POTATOES
· 10GR CHILLI LEMON SORBET
· 10GR ROCKET LETTUCE

Cook the octopus, chop and season with paprika oil. Arrange on the plate with red potatoes and asparagus and finish up with a chilli lemon sorbet. 
  
 
JOHN DORY COATED IN BLACK AND WHITE SESAME SEEDS, TART APPLE AND SOYA SAUCE, WITH WILD RICE AND BABY TURNIP   
  
· 250GR JOHN DORY
· 5GR WHITE SESAME AND 5GR BLACK SESAME
· 30GR BABY TURNIP
· 30GR WILD RICE
· 50GR COOKING APPLE
· 5GR POTATO

Fry the fish, coat in sesame and finish cooking in the oven. Arrange on the plate with boiled wild rice, a terrine of apple and soya and a few baby turnips. 
 

LOIN OF RABBIT STUFFED WITH CRAYFISH ON A BED OF CRUSTACEANS, DUCHESSE POTATOES IN BREADCRUMBS AND BABY ROOT VEGETABLES   
  
· 230GR LOIN OF RABBIT
· 143GR CRAYFISH
· 60GR POTATO
· 50GR BABY FENNEL
· 15GR BABY CARROTS
· 15GR BABY TURNIPS

Stuff a loin of rabbit with crayfish, baby carrots, white truffle oil and close. Season with salt and pepper, fry in a pan and finish cooking in the. Arrange on the duchesse potatoes, add sauce and arrange the vegetables.  
    
 
GRAPEFRUIT TUBES FILLED WITH TIRAMISU CRÈME WITH COCOA BALL AND COFFEE BISCUIT TOPPING 

   
· 125GR EGG YOLKS
· 5GR ICING SUGAR
· 35GR MASCARPONE CHEESE
· 5GR HONEY
· 10CL CREAM
· 5GR SUGAR
· 5GR FLOUR
· 10GR GRAPEFRUIT
· 5GR BUTTER
· 70GR EGG WHITES
· 5GR POWDERED COCOA

Create grapefruit tubes, fill will mascarpone cheese and finish up with ball of pure cocoa, decorate with a few redcurrants.

 
FRIED TURKEY PATÉ, MORCILLA SAUSAGE CANNELLONI, LIGHT LEEK AND VIOLET-PETAL CREAM   
  
· 100 GR. TURKEY PATÉ
· 75 GR. MORCILLA RICE SAUSAGE
· 1 LEEK
· 1 HALF OF A POTATO
· CHICKEN BROTH
· HEAVY CREAM
· VIOLET PETAL JAM

BREAD THE PATÉ AND FRY. ROLL THE MORCILLA SAUSAGE IN CANNELLONI AND SET IT ON TOP OF THE PATÉ. MAKE THE CREAM WITH THE REST OF THE INGREDIENTS AND COVER THE CANNELONI. 
 

RABBIT LOIN WITH NORWEGIAN LOBSTER TEMPURA, HONEY SWEETENED GINGER AND PINE NUT RICE OVER CURRY AND NORWEGIAN LOBSTER BASE
  
  
· 75 GR. RABBIT LOIN
· 75 GR. NORWEGIAN LOBSTER
· 25 GR. ARBORIO RICE
· GINGER
· PINE NUTS
· CURRY

TO DO THE TEMPURA, MIX A LARGE SPOON FULL OF FLOUR, CORNSTARCH AND WELL CHILLED WHITE WINE. DIP THE LOBSTER IN THE MIX AND FRY THEM IN A LARGE AMOUNT PF OLIVE OIL. PAN SEAR THE RABBIT LOIN AND THE FLAMBÉ IT WITH BRANDY. PREPARE THE RISOTTO WITH THE PINE NUTS AND GINGER, FOLLOWED BY THE CURRY SAUCE.