Executive Chef of Michelin-starred Grand Hotel Restaurant Le Ciel in Vienna, Roland Huber uses a maximum of 3 ingredients to create masterful plates that showcase these ingredients to their fullest extent.
 | For the Lobster: Ingredients: 4 pieces Norwegian lobster tails 2 tablespoons brown butter salt lime zest Method: Free the lobster of shell and intestines. Salt lightly and steam for approx. 4 minutes at 60°C. Top with brown butter and sprinkle with lime zest. For the Mustard Seed Stock: Ingredients: 100ml lobster fond 1 teaspoon cooked mustard seeds 2 tablespoons watercress oil Method: Heat lobster fond with mustard seeds. Add watercress oil at the end. For the Lemon Hollandaise: Ingredients: 200g butter 1 lemongrass stalk 1 lemon leaf 1 verbena branch 2 egg yolks 1 msp xanthan salt Method: Heat the butter over a low heat and allow the butter to infuse with the lemongrass, lemon leaf and verbena. Mix the butter into the egg yolks and add xanthan and salt. Fill into an iSi bottle with two cartridges. For the Cooked Asparagus Ingredients: 4 chalks white asparagus 1 tablespoon butter 100 ml chicken stock salt Method: Peel the asparagus and place on a tray Add salt, chicken stock and butter, then cover with aluminium foil and stew for 15-20 min. at 160°C. Cut into pieces. For the Pickled Asparagus Ingredients: 2 chalks white asparagus, peeled 2 chalks green asparagus salt white wine vinegar olive oil Method: Cut asparagus into 1mm thin slices and marinate with salt, olive oil and vinegar. Twist into rolls. To Garnish: black quinoa watercress maple leaves |