I work in ...


Content is being adapted
based on your type of business.



Garnish Preparation

Rib Eye Preparation

  • Rib Eye 1.5 kg

Gravy Preparation


  • Basil Cress 1.0 pack
  • Affilla Cress 1.0 pack
  • Lemon Cress 1.0 pack

The black fermented garlic not only gives this dish a mild garlic taste but also gives it a light touch of soy flavour. The garlic also blends nicely with the delicate young veal.



  1. Garnish Preparation

    1. Lightly brush the bell peppers and aubergine with olive oil.
    2. Bake the bell peppers in the oven at 200°C for about 20 minutes.
    3. Bake the aubergine in the oven at 200°C for about 30 minutes.
    4. Leave the vegetables in a closed container to cool.
    5. Clean the artichokes and cook them with a little salt and lemon juice.
    6. Clean the shallots and the potatoes and cut them into slices.
    7. Blanch the potatoes in salted water.
    8. Grate the courgette into thin slices and halve the honey tomatoes.
    9. Cut the cooked artichokes into slices.
    10. Brush the artichokes, shallots, potatoes and courgette with olive oil.
    11. Grill the vegetables briefly on both sides and then season with Knorr Chicken Powder.
    12. Peel the bell peppers and cut them with a round cutter.
    13. Peel the aubergine, finely chop the flesh and season to taste.
  2. Rib Eye Preparation

    1. Cut the rib eye into thin slices.
    2. Season with coarsely ground pepper and brush with olive oil.
    3. Prepare them briefly on the grill and then season with some fleur de sel.
  3. Gravy Preparation

    Dilute Knorr Demi-Glace with water, heat up in sauce pan, finely cut the black garlic and add it to the sauce, simmer until thick.
  4. Presentation

    1. Divide the aubergine caviar in a ring on the plates.
    2. Lay the rib eye and grilled vegetables on top.
    3. Finish off with some cress and serve the gravy separately.