1.   A roasted eggplant and tomato soup seasoned with fresh herbs calls for a garnish of ricotta and roasted garlic puree that adds richness to each spoonful.

2.   Add garlic puree, onion, potato, celery, tomato, raisins, vinegar, ketchup, olives, sugar, cinnamon and apples.

3.   Add garlic puree and flour, stirring until flour browns.

4.   Add the reserved garlic puree and set aside.

5.   Add garlic puree and the rest of the salt and pepper.

6.   It works as a medium, through which lemon juice, soy sauce, garlic puree, cayenne, salt and pepper can blend.

7.   Mix this garlic puree into the yogurt.

8.   Offerings include duck foie graf with figs, Napoleon of salmon with roasted garlic puree and rabbit with sausage and savoy cabbage.

9.   Squeeze garlic puree out of skin into food processor, add chopped basil, vinegar and salt and pepper.