Grilled Entrecôte with baked white onion, tomato emulsion and onion jus with kombu


  • 1200 g Entrecote

Grill the entrecôte according to instructions. Rest for at least 30 minutes before serving.

White onions

  • 6 White onions
  • 75 g Butter
  • 12 g Fresh oregano
  • 15 g Champagne vinegar
  • 5 g Salt

Cook the butter, oregano, vinegar and salt. Cut the onion according to the chefs instructions and place in a vacuum bag. Seal and bake at 85°C steam for about 45 minutes. Place the onions on a plate, saving the butter for later. Char the onion before serving.


  • 5  Garlic cloves
  • 3 Brown onions
  • 1 tbsp Voatsiperifery pepper
  • 1 tsp Cane sugar
  • 3 tbsp Sherry vinegar
  • 500 g Chicken broth
  • 100 g Madeira wine
  • 15 g Ramson capers
  • 10 g Kombu

Slice the garlic and brown onion. Caramelize with Voatsiperifery pepper in a saucepan. Add cane sugar and sherry vinegar. Cook the vinegar, adding chicken broth and kombu, reduce by half. Strain and add the Madeira wine. Let the sauce simmer until serving and add the ramson capers. Season with salt and vinegar.

Tomato emulsion

  • 10 pcs Tomatoes
  • 1 Egg yolk
  • 150 g Rapeseed oil
  • 3 drops Tabasco
  • 5 drops Worcestershire sauce

Juice the tomatoes and cook the tomato juice until 5% remains. Cool the juice and mix with egg yolk, Tabasco, Worcestershire sauce and salt. Mix in rapeseed oil and season with salt.

Marrow butter

  • 50 g Marrow
  • 70 g Butter
  • 5 sprigs of thyme
  • 3 garlic cloves

Melt the marrow, add the butter, thyme and garlic. Add a piece of glowing charcoal whilst grilling. Brush on the meat after slicing.


  • 10 pcs Green asparagus
  • 120 g Tempura flour
  • 120 g Soda
  • 50 g Panko

Peel the asparagus and place under damp paper. Mix tempura flour and soda. Fry the asparagus according to the chefs instructions. Season the asparagus after frying.

Café de Paris butter

  • 150 g Butter
  • 1 Shallot
  • 1 tbsp Worcestershire sauce
  • 2 drop Tabasco
  • 25 g Curry mixture (Paprika, curry, thyme, rosemary, espelette)
  • 5 g Salt
  • 10 g Dijon mustard
  • 40 g Capers

Chop the shallots finely and sweat in a sauteuse. Allow to cool. Mix all ingredients with a hand mixer and freeze in a silicone mould. Grate over the dish at the table.


  • 1 Sweetheart cabbage
  • 1 punnet Chive flowers

Cut the sweetheart cabbage in half. Brush with butter from the white onion and salt. Grill according to instructions. Pick the cabbage leaves from the stem and place on a plate. Heat before serving.