French Cuisine

  1 pork chop 250 g of breast 1 cute thread 1 sprig of rosemary Potato Scoop   500 g potatoes 1 bunch chard ribs 2 onions 1/2 L white poultry stock Garlic, rosemary, salt, pepper Chanterelles and black garlic juice   200 g of clogged chanterelles 150 g carrots 150 g black garlic Olive oil Butter Meat juices   Pork stir-fry Olive oil Butter Shallots Poultry stock Black Garlic Rosemary sprigs Mangalitza pork Remove the pieces of meat 15 minutes before cooking. Sear them in a frying pan over low heat with a dash of olive oil. Drizzle generously and add a sprig of rosemary and a few cloves of garlic. Finish cooking in the oven. Be careful not to overcook it. Place the meat on a rack for about ten minutes before eating.   Potato and chard chops Wash and peel the potatoes. Peel the chard ribs, removing only the fills present on the surface. Set aside the green leaves to be laid out at the last minute after scalding...

  200 g fresh chard greens 2 strips of celeriac (about 10 cm/10cm) Walnut oil Whole truffle to grate Farce 20 g truffle chopped melanosporum 200 g chard white 1 large artichoke 150 g celeriac Sauce 1 L chicken stock 300 g of whipping cream 20 g walnut oil 30 g raw butter Farce Turn the artichoke stock to recover the most tender part. Cut the celery, artichoke and chard into brunoise. Steam all the vegetables and add the chopped truffle after cooling. Set aside in the fridge. Assembly Blanch the chard greens in the English style. Make a carpet without a hole between two tea towels and then roll with a rolling pin to relax the white veins (less tender). Cut out 12 cm diameter circles. Line 7 cm pie rings with the green and stuff with the stewed vegetable brunoise. Close the palate and turn it over gently. Sauce Reduce the chicken stock by 3/4, add the liquid cream and reduce by half again. Using a hand blender, emulsify with the walnut oil and fresh bu...

  Poultry 1 free-range poultry of 2.2 kg 200 g softened butter 1/2 bunch of chopped tarragon Salt, pepper, 2 cloves of garlic 1 sprig of thyme and rosemary 2 sage leaves 1 bay leaf Poultry juice   500 g chicken fins 1 L brown poultry stock 50 g carrots, 100 g leeks 100 g onion, 3 cloves garlic 1/2 tomato, 1 g juniper 1 clove 3 g toasted black pepper 20 cl red wine 1/2 bunch tarragon 35 g red wine mirror 20 g heavy cream Garnish 4 early turnips, 1 shallot 4 small new potatoes 100 g oyster mushrooms 1 sprig of tarragon The free-range poultry of Serpaize Dress the poultry and debone the thighs raw. Flavour the softened butter with the tarragon, salt and pepper. Using a piping bag, fill with butter under the skin of the two fillets. Season the inside of the poultry with salt, pepper, garlic and herbs. Bake for about 17 minutes at 210 °C then remove from the oven cover with aluminium foil for 20 minutes to finish cooking. Keep the cooking...

 Strawberry marmalade Genoa Bread Biscuit   150 g marzipan 3 whole eggs 50 g melted butter 2 g baking powder 30 g flour 2 g tagette sheet powder Fruit Tiles Strawberry: 170 g strawberry juice 50 g sugar, 12 g cornflour Tagette: 20 g lemon juice 12 g cornflour, 50 g sugar 2 g tagette powder, 150 g water Tagette sorbet 300 g water, 90 g sugar 37 g glucose syrup 20 g lemon juice 10 g tagette sheets Honey whipped cream   200 g of whipping cream 20 g honey, 2 g icing sugar Genoa bread biscuit Warm the marzipan in the microwave, then whip with the eggs with a mixer. Add the flour, baking powder and tagette powder and the melted butter. Bake in a baking dish lined with parchment paper to a thickness of 1 cm at 170 °C for 13 minutes.   Fruit Tiles Strawberry: Boil the ingredients in a small saucepan and spread on a silicone sheet. Dry for 1 hour 10 minutes at 110°C. Tagettes: Boil the ingredients in a small saucepan, add the ta...

  125 g raspberry Chocolate decoration 50 g raspberry coulis Cocoa crumble Raspberry jelly Caramelized cocoa nibs Raspberry sorbet Biscuit Sacher   225 g marzipan 81 g sugar 131 g egg yolks French Meringue 62 g T55 flour 32 g unsweetened cocoa, 95 g whole eggs, 30 g Cocoa nibs liqueur Manjari Chocolate Cream 1L custard 208 g melted manjari 500 g custard Raspberry and manjari ganache   197 g manjari chocolate 100 g raspberry juice 125 g 30% cream 25 g glucose syrup 490 g 35% cream   Biscuit sacher Warm the marzipan for 40 seconds in the microwave. Whip with the sugar, yolks and eggs for 15 minutes with a mixer. Gently add the flour and cocoa, then the French meringue. Bake for 9 minutes on a baking sheet with parchment paper in an oven at 195°C. Cut circles 7 cm in diameter and then soak in cocoa nibs liqueur. Manjari Chocolate Cream Cook the custard sous vide at 84 °C for 35 minutes with a full vacuum. Make an...

  Beef consommé Oxtail: 1kg Gite : 1kg Chuck steak: 1kg Carrot: 3 pcs Onion: 2 pcs Leek: 2 pieces Celery: 2 branches Ginger: 1 pce Galangal : 1 piece Lemongrass: 1 pe Thyme: pm Garlic :1 head Black pepper: pm Lime :1pcs Dry green pepper Ravioli Flour: 400gr Egg yolk: 300gr White vinegar: 30gr Salt: 5gr White truffle oil: 100gr Parmesan 100gr Whole-grain mustard: 60gr Finishing White Truffle: 1 piece Lime :1pcs Beef Jerky: pm Smoked Salt: pm Truffle oil :p m Green cardamom:1gr Cloves:1gr Pepper: 1gr Coriander seed : 1gr Long pepper: 1gr Beef Consommé Cut the oxtail, the heel, the chuck, cutthe large pieces, put them in circles, add water to the top and bring to the boil. Skim and add the aromatic garnish. Cook overnight. Strain and degrease. Just before serving, adjust the seasoning by infusing lime zest, ginger and green pepper. Ravioli stuffing Remove the beef from the consommé and shred it. Cut the filling into brunoise, sea...