EXECUTIVE CHEF CYRILLE PANNIER PRESENTS golden globes gilt champagne cocktail. Add 4 grams of Tealeaves Loose Tea per 2 cups (16oz) of boiling water.

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1 EXECUTIVE CHEF CYRILLE PANNIER PRESENTS golden globes gilt champagne cocktail INGREDIENTS 2 cups (16 oz) 4 g 5 cups - Boiling water Loose Gilt Tea (No, 7455) Granulated sugar Champagne (To taste) S T EPS To make tea infusion: Add 4 grams of Tealeaves Loose Tea per 2 cups (16oz) of boiling water. Steep 24 to 48 hours the longer the steep, the stronger the infusion. Strain the Loose Tea out using a strainer. Add 5 cups granulated sugar, stir until dissolved over a heated pan. To mix: Simply pour your Tea Simple Syrup into a champagne flute, top with champagne and raise your glass in a toast to 2015!

2 To p r epar e An English Affair Chill your glass with ice then swirl the glass with 0.5 oz absinthe. In Mixing Glass: 2 dashes of orange bitters 2 spoons of sweet Lavender Earl Grey syrup (Link to instructions?) 2 oz of Lavender Earl Grey infused Plymouth Gin (Link to instructions?) Add ice and swirl to chill throughout In Sipping Glass: Swirl away absinthe Strain & pour into prepped glass Garnish with a grapefruit twist Toast your fond memories of 2014 and raise your glass in anticipation for the surprises awaiting you in 2015!

3 1000 ml Vegetable oil INGREDI ENTS FOR MARINA T E D ZU CCHINI AND CA RROT 500 g Spring onion INGREDI ENTS FOR CHERRY T OMATO 20 ml - Red cherry tomato Yellow cherry tomato Kumato cherry tomato Olive oil Salt and pepper INGREDI ENTS FOR MICRO CRESS 30 g Micro cress INGREDI ENTS FOR GREEN PEA SPROU T S 40 g Green pea sprouts S T EPS To p r epar e Smoked Salm on: Combine all ingredients except the wine. Place half of the salt mix on a tray. Place salmon on the top and cover with the rest of the salt marinade. Cover with cheese cloth rinsed in white wine and marinate for 12 hours. Wash off the salmon and pat dry with kitchen towels. Cold smoke the salmon for few minutes.

4 To p r epar e P oac hed S almon: Season the salmon with salt, pepper and the lemon zest. Vacuum seal with the olive oil and cook sous vide at 55 C for 10 minutes. Chill in ice water. To p r epar e Gr esham Tea Jelly : Bring water to boil. Remove from heat and add tea, cover and steep for 2-3 minutes and strain. Add agar-agar, sugar, and salt to the tea. Bring to simmer whisking constantly. Simmer for 2 minutes. Strain through a chinois. Refrigerate for 2 hours or until set. Cut into cubes. Transfer to a blender and blend on high speed with the compote until very smooth. Strain through a chinois. To p r epar e Chinese A pple C ompote : Drain the apples, cut the bottom and cut a whole with a parisienne cutter. Stuff with the mostarda cream. To p r epar e M ostar da Cr eam : Strain and blend the mostarda until creamy. Transfer to piping bag. To p r epar e Grilled Spring O nio n : Wash and remove the outer leaves form the onion. Cut x on the bottom of the spring onion and blanch 3-4 times, in salted boiling water until soft. Chill in Ice water. Drain on paper towel. Season with salt and olive oil and grill. To p r epar e S o u r C r eam P u r eé: Warm the sour cream over low heat but don t boil. Bring the agar-agar and the water to a boil for 1 minute. Whisk in the warm sour cream and season with the salt. Strain through a chinois and refrigerate for 1 hour or until set.

5 Cut into pieces and blend in Thermo mixer on 60 C until smooth with the extra sour cream and xanthan. Strain through chinois. To p r epar e Red Radish Shav ing s : Wash and thinly slice the radish with mandolin. Keep in ice water. To p r epar e Black Ric e Ch ips: Combine the rice, water and salt. Bring to a boil and reduce the heat. Simmer for minutes until overcooked. Strain and transfer to a blender and blend until smooth and pass through chinois. Add more water if required. Line a tray with silpat and spread thinly the rice purée onto. Dry at 90 C for 1,5-2 hours until crisp. Heat up the vegetable oil to 200 C. Break the rice and fry until puffs. Drain on paper towel and season with salt. To p r epar e M a r inate ed Z u c chini and C a rrot : Thinly slice the carrot and zucchini lengthwise. Put it on a tray and season with salt. To p r epar e Cher ry Tomat oes: Wash and cut the tomatoes in half. Season with salt, pepper and olive oil.