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    Snapper en Papillote, Leek Fondue & Truffle Sauce

    Clement Chauvin

    Aug 01
    Snapper en Papillote, Leek Fondue & Truffle Sauce

    Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 500 gr red snapper fillet 2 leeks 50g butter Sauce: 500 ml white wine 1 eshallot Thyme Bay leaf Spices (coriander, […]

    Aug 01
    Truffle Emulsion & Prosciutto on Croutons

    Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: Emulsion 100 ml lemon juice 100 g egg white Truffle trimmings 500 ml veg oil Salt & pepper Hand held stick […]

    Aug 01
    Truffle infused Duck Egg in Potato & Herbs Nest

    Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 6 duck eggs 1 Desiree potato 1 fresh truffle White truffle oil Chervil Dill Tarragon Cling wrap Method: – Place a […]

    Aug 01
    Vanilla Poached Pear with Truffle Chantilly

    Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 3 beurre Bosc pear 2 vanilla pod 250 g sugar 1 l water 1 truffle 200 ml pure cream 50 sour […]