Pike, beaufort & ceps
Serves 4 Quenelle mix a) 250 g pike filet – 25 g cream – 60 g egg whites – 35 g egg yolks b) 50 cl milk – 20 g butter – 25 g flour – 35 g egg yolk c) 125 g firm whipped cream – 35 g egg yolk – 20 […]
Chard, goat’s cheese and parsley ravioli
Serves 4 White dough – 250 g flour – 150 g egg – 10 cl olive oil Green dough – 250 g flour – 150 g egg – 20 g parsley Cooking the chard – 350 g chard (white part) – 40 g butter – 35 g marrow – 100 g chopped […]
Sole, Lobster & lovage
Serves 4 Ingredients – 600-800 g sole (2 pieces) Lovage stuffing – 150 g sole trimmings – 50 g lobster claws – 4 g salt – 270 g cream – 60 g blanched lovage – 70 g lobster tail – 15 g olive oil – 20 g butter Lobster sauce – 12 g […]
Baked skate wing, creamed broccoli and pomegranate vinaigrette
Ingredients for 4 servings 400 g skate wing 100 ml oil Creamed broccoli 1 head of broccoli 2 tablespoons butter 100 to 200 ml cream Vinaigrette 50 ml cider vinegar 200 ml good olive oil Salt and pepper ½ pomegranate ½ bunch of chives Heat the oven to 100 °C. Cut the fillets into […]
Cave Baragnaude Roquefort tartlet, apple-cucumber jelly
Ingredients for 1 serving Shortcrust pastry 150 g flour 75 g butter 1 egg yolk 1 pinch of salt 0.5 g Espelette pepper 1 g chopped lemon thyme 48 g water Roquefort cream 150 g cream 80 g Roquefort Cave Baragnaude Pepper Fine sea salt Apple-cucumber jelly 50 g cucumber 150 g Granny Smith […]
Fondant of Rougié duck foie gras with vine peaches
Ingredients for 4 servings 200 g vine peach purée 15 g cornflour 400 g fresh Rougié duck foie gras Salt Freshly ground pepper Heat the vine peach purée and thicken with the cornflour. Chill.Cut the duck foie gras into cubes, season with salt and pepper.Mix the foie gras with the thickened purée (keep some […]
Granny Smith apples in vanilla jelly, puffed potatoes rolled in sugar
Ingredients for 10 servings Vanilla panna cotta 500 g cream 70 g caster sugar 2 sheets of gelatine 2 vanilla pods Apple cubes 500 g finely diced Granny Smiths (5 apples) 500 g finely diced Golden Delicious (5 apples) 25 g ascorbic acid 2 ½ vanilla pods Granny Smith – lemon grass coulis 6 […]
Venison “a la Plancha”, with celery, passion fruit and Noilly Prat
Ingredients for 4 servings 2 topsides of venison trimmed and cut into four steaks Salt Pepper Celeriac mousse ½ celeriac, peeled and cut into cubes 500 ml milk 100 ml crème fraîche Champagne vinegar Celery 4 sticks of celery 1 litre mineral water Marinade 1 teaspoon chopped parsley 1 teaspoon crushed thyme leaves 1 […]
Tartar of beef and oyster
Ingredients for 8-10 servings Tallow emulsion 2 dl melted ox suet 2 dl corn oil 2 egg yolks 1 tablespoon mustard Salt Beef 1 kg coarsely ground Swedish beef 20 Swedish Belon oysters, opened Salt Freshly ground black pepper 1 small finely chopped white onion 200 g watercress, rinsed Olive oil Blend […]
