Grilled halibut with lightly smoked mussels, Paris mushroom and parsley jus
Ingredients for 6 servings 1 kg trimmed fillet of halibut 1 kg mussels 100 ml dry white wine 100 g small Paris mushrooms 2 parsley roots 1 small bunch parsley (chopped) 1 tablespoon finely chopped shallot 200 ml mussel stock 1 tablespoon unsalted butter Sunflower oil Salt Pepper Smoker 100 ml sawdust for smoking […]
Tournedos of rabbit stuffed with prunes, aged beer jus, “Soubise” potato and onion purée
Ingredients for 4 servings Rabbit 1 large saddle of rabbit, untrimmed 1 large onion (200 g) 1 large carrot Thyme Bay leaves 4 cloves of garlic, crushed 150 g of ham fat and rind 200 ml of aged beer Fine salt Coarse salt Freshly ground black pepper 16 prunes 1 litre clear chicken broth […]
Pan-Fried confit of chicken thigh with barley salad, cranberries and apricot purée
Ingredients for 2 servings 2 chicken thighs Vegetables 2 pak-chois Chicken reduction 20 ml chicken jus 5 g thinly sliced garlic 30 g thinly sliced shallot 20 ml sherry vinegar 20 ml red wine vinegar Mixture for chicken confit 1 clove of garlic 3 cloves 2 star anise 1 small stick of cinnamon 5 g […]
Sea bass poached in nori milk with Aquitaine caviar
For 8 people 1 sea bass (2.5 kg) 4 nori sheets 1 l milk 1 kg white mushrooms 10 cl olive oil 100 g butter 1 l fish stock 50 cl liquid cream Aquitaine caviar Ground salt and pepper Lift the sea bass. Remove skin and bones. Cut into 8 130-g portions, […]
Chocolate dessert Valrhona
For 10 people Panna cotta 1 orange 500 ml cream 1/2 vanilla pod 50 g sugar 4 gelatine sheets Truffles 50 ml cream 10 g butter 50 g praline paste 50 g full-fat milk chocolate 5 ml pear alcohol 30 g dark cocoa powder Cake 2 whole eggs 2 egg yolks […]
Medallion of monkfish and salmon rolls, passion fruit reduction
For 2 people 4 monkfish medallions, 50 g each 2 large shrimp 4 portions of scallop mousse 4 salmon scallops, 15 g Scallop mousse (4 portions, 10 g each) 30 g scallops 20 ml cream 10 ml white wine Salt Pepper Passion fruit reduction 30 g finely chopped shallots 40 g […]
Lightly smoked and poached Icelandic cod, three-way cauliflower and “söl” vinaigrette
For 4 to 6 people 4 to 6 pieces Icelandic cod, 75 g each Salt 1 to 2 T wood chips for food smoking 2 dl water 0.5 dl apple vinegar 1 dl sugar 1 large cauliflower 2 T grapeseed oil 250 g milk 1 T carvi seeds 1 T fresh dill 1 […]
Cod loin fillet, celery puree, chorizo and soy juice
For 6 people 1 kg of cod loin fillet with the skin 200 g sea salt 400 g celery root 1 dl cream Freshly ground white pepper 200 g chorizo 300 g large mushrooms Neutral oil 100 g pine kernels 2 T finely chopped chives 200 g butter 4 T soy sauce 100 […]
Thin slices of raw goose liver served with poached pears, herb salad with walnut oil, and duck consommé
Ingredients for 4 servings 100 g Rougié raw goose liver Poached pears 2 Doyenné pears 120 g sugar 100 g ginger 250 ml water Duck Consommé 1 duck carcass 50 g carrot 50 g celery 50 g onion 15 g parsley stalks 1 bouquet garni Salt Pepper 200 g clarification mixture (duck meat, […]
