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Published on August 1, 2007

Arriving in time for the Med's recent French cuisine festival, Hauss brings more than two decades' experience and a reputation for dynamic menu planning and culinary artistry.

He's evidently a wizard in French, Italian, Mediterranean and Thai cuisine.

Hauss was formerly chef de cuisine at Hong Kong's New La Grenouille, and before than kept the politicos fed at the European Parliament in Strasbourg, France. Other diners he saw through his doors there included the king and queen of Jordan and the Dalai Lama.

He earned his Certificate of Professional Classic French Cuisine in Strasbourg and trained at La Table Gourmande and the three-Michelin-star Le Crocodile.

Here are two of his tasty recipes:

Foie gras @ fine de Claire

Ingredients

 80g foie gras

 1 oyster

 45g rocket salad

 4 tbsp gravy

 2 tbsp balsamic vinegar

 4 tbsp olive oil

 1 lemon

 50g sea salt

  Salt & pepper to taste

Method

Sprinkle the rocket salad with the oil and vinegar.

Pan-fry the foie gras.

Season the oyster with olive oil, lemon juice and pepper.

Arrange on one side of the plate the salad and on the other the sea salt and oyster.

In another corner place the foie gras, and top with the vinegar and gravy.

Gilt-head bream and poached eggs with veggie stew

Ingredients

 100g bream

 120ml fish soup

 1 egg

 60g French bread

  croutons

  (two slices a

  centimetre thick)

 10ml olive oil

 30g fresh basil

 30g tomato, diced

 10g garlic

  Salt and pepper

  to taste

Method

Season the fish and bread with the olive oil, salt, pepper and garlic.

Pan-fry the fish and toast the bread and set a side.

Poach the eggs for three minutes.

Slowly simmer the fish soup to obtain a medium thickness. Then pour the soup into a soup plate, add the croutons and place the fish on top.

The editor can be contacted at foodlife@nationgroup.com.