Buy Moët & Chandon Ice Imperial at ’t Bockje Bathmen

Method

1. Toast the hazelnuts golden brown in a dry frying pan, rub off the skins and chop them coarsely.
2. Pat the scallops dry and season them with sea salt and pepper.
3. Heat a dash of oil in a frying pan and fry the scallops golden brown for 1.5 to 2 minutes per side.
4. Melt the butter in a saucepan until it smells nutty brown and add the hazelnuts and a dash of lemon juice.
5. Divide the lamb's lettuce between the plates, place the scallops on top and spoon the hazelnut butter over them.

Method

1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
2. Only cut or break the cheese just before serving.

Method

1. Preheat the oven to 200 °C and grate the Gruyère.
2. Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
3. Stir over a low heat until the dough forms a ball and comes away from the pan.
4. Let it cool a little and beat in the eggs one at a time, then most of the cheese.
5. Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
6. Bake for 20 to 25 minutes until golden brown and airy, without opening the oven door in between.