La Vie Est Belle!

Celebrate life with a refined feast of modern French cuisine inspired by Chef Gunther Hubrechsen of Gunther’s.

Egg in shell with caviar

Serves 1

Prep time 10 minutes

Cook time 5 minutes

• 1 big egg

• 5g caviar

• 5g butter

• 1 shallot

• chives

• pepper

• potato crisps

1. Crack the egg and separate the egg yolk from the egg white. Keep the half broken shell and place the egg yolk in the shell.

2. Heat up a non-stick pan to medium heat, put in a small piece of butter to grease the pan, then add in egg white. Once the egg white is cooked, transfer it onto a baking tray.

3. Place the egg shell with the egg yolk on top of the egg white. Cook the egg in the oven for 3 minutes at 150°C.

4. Garnish with caviar, slice of shallots, chives and pepper before serving.

Grilled clams bay leaf

Serves 1

Prep time 10 minutes

Cook time 10 minutes

• 1 clam

• 1 bay leaf

• 1 tbs olive oil

• lemon

• pepper

1. Steam the clam in a pot or pan with a lid for about 2 minutes until it pops open.

2. Remove the top half shell. Place the clam on a preheated grill and grill for 1 minute.

3. Slice the centre fold of the bay leaf (do not cut all the way to the edge) and slip half of the clam meat through the opening in the middle of the bay leaf.

4. Drizzle olive oil on the clam and place it in the oven for 3 minutes at 180°C.

5. Serve the clam piping hot with a slice of fresh lemon.

Celeriac mousseline, white truffle, bacon