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Betterave cuite en croûte de sel

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  1 large beetroot 1 yellow beetroot 1 Chioggia beetroot 2 very thin slices of Savoy ham 1 black radish 2 small marinated anchovies Egg white powder or, Albumina Beetroot juice Coarse salt Water Olive oil In a small stainless steel bowl, mix 1 kg of coarse salt with 100 g of water so that you can work the salt, place a thin layer at the bottom of a dish, place the unpeeled red beets on top, and cover them with the rest of the salt. Press lightly and then bake in an oven at 180 degrees for 1 hour and 15 minutes. Remove the salt and let the beets cool, wash with water and then gently remove the skin with a paring knife. Cut thin strips of yellow beetroot and Chioggia and raw black radish with a mandolin or knife. Do the same for the ham, ask your butcher to cut it into slices so that you have an even and fine cut. For the meringues, put 100 g of beetroot juice and 60 g of egg white powder with a mixer, whisk with a whisk, fill a plastic bag with the mixture like a meringue and poach...
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Pigeonneau de Monsieur Picard cuit à la cheminée

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  2 young birds of Monsieur Picard 1 green cabbage Juniper berries Blackcurrant berries from the Red Fruit Farm 100 ml pigeon juice YOUNG BIRDS Prepare and gut the squabs and set the giblets aside. Cook the squabs over the coals for about 15 minutes, turning them on all sides very regularly. Cover them with aluminum foil and let them rest. JUICE Make a juice with the wings and necks. Let the blackcurrant and juniper berries infuse in the juice. GREEN CABBAGE Blanch the cabbage leaves, sear them and polish them with the juice. TRAINING Raise the youngsters. Arrange the cabbage leaves, half a squab and the juice. Sprinkle the cabbage with chopped juniper. ENJOY YOUR MEAL 
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Risotto à la courge, filet de rouget barbet

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  2 whole red mullets , 300 g 250 g Arborio rice 80 g mascarpone 40 g grated Parmesan cheese Olive oil Salt and pepper 1/4 nutmeg squash 2 onions 1 carrot 1 leek white 1 fennel 2 cloves of garlic 1 tomato 1 tbsp tomato paste Dill sprigs Red mullet Raise the fillets. Reserve the heads and bones. Squash soup Melt half a chopped onion with the diced squash without browning. Add water halfway up, season with salt, cook for about 10 minutes, then mix. Risotto Chop half an onion, sweat in olive oil without browning. Add the rice, pearly and moisten with water until halfway up. Season with salt and cook for 7 minutes over low heat. Drain in a colander. Fish soup Sweat the minced filling (onion, carrot, leek, fennel, garlic cloves). Add the tomato paste and the tomato cut into large pieces. Season with salt and pepper. Leave to stew for 20 minutes, add the red mullet bones and heads, moisten to the height and cook for 30 minutes over low heat. Strain through a fine sieve, and reduce the so...
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Pied de cochon désossé en crépinette

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  Strainer 4 pig's trotters 2 onions 1 carrot 3 cloves 1 sprig of thyme 1 bay leaf 10 black peppercorns 50 cl white wine vinegar 1 celery stalk 2 sprigs of flat-leaf parsley 5 sprigs of basil 1 shallot 40 g butter 5 cl white wine 10 cl veal stock 1 sprig of tarragon 2 sprigs of chives 20 g clarified butter THE DAY BEFORE The day before, plunge the pig's trotters into a saucepan of cold water and bring gently to the boil. Peel the carrot and onions, prick one of the two with cloves. Cool the pig's trotters under cold water, put them in a pot with the onions, carrot, thyme, bay leaf, peppercorns, white wine vinegar, celery stalk and a handful of coarse salt, pour in 4 litres of water and bring to the boil. Cover and simmer for 2h30. Take 10 cl of cooking juices. Drain the stems, debone them, adjust the seasoning. Chop the basil and mix it with the still warm meat, then make 4 regular sausages in cling film, set aside in the fridge. THE BIG DAY The same day, peel and chop the ...
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Gousse de vanille

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  Whipped vanilla ganache (make the day before) 110 g + 290 g 35% liquid cream 1 vanilla bean 12 g glucose 12 g honey 150 g of white chocolate such as Ivoire Vanilla praline 20 g vanilla beans, spent 25 g water 150 g hazelnuts 150 g almonds 120 g sugar Vanilla gel 110 g water 135 g sugar 4.5 g NH pectin 1 vanilla bean Dark chocolate coating 300 g dark chocolate 300 g cocoa butter Sugar-free cocoa powder Ganache Heat 110 g of cream with the grains of the pod, glucose and honey. Melt the chocolate, and pour in the hot liquid, mixing well to obtain a nice ganache. Then, add 290 g of cold cream and put the ganache in a hand blender. Cover with cling film and chill overnight in the fridge. Vanilla praline Roast the almonds, hazelnuts and pods for 10 minutes at 150°C. Prepare an amber caramel with the sugar and water. Pour over dried fruit and pods. Cool and then blend the mixture until you have a paste. Vanilla Gel Mix the pectin with 20 g of sugar. Bring the water, the remaining suga...
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Les légumes de Mr Allemoz assaisonnés comme une Bagna Cauda

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  1 carrot 1 turnip 1 parsnip ½ market celery 1 yellow turnip ½ Rutabaga 5 cloves of garlic 65 g anchovies in oil 1 egg white 1 lemon 300 g grapeseed oil 100 g red wine vinegar 2 g agar agar 12 pretty roasted Alba hazelnuts PM olive oil Bottarga Salt and pepper Fresh herbs Vegetables Wash, peel and cut all whole vegetables to a thickness of 1.5 mm using a ham or mandolin machine. Arrange them on a baking sheet. Drizzle with a little olive oil and bake in a dry oven for 5 minutes (more or less depending on the vegetables). Roll them up and stack them in a 5 cm diameter pastry ring and keep them warm. Seasoning Whip the garlic with an egg white, a 1/4 lemon juice and 150 g grapeseed oil. Perform the same operation for the anchovies. Boil the vinegar with the agar agar for 3 minutes and mould in a suitable container. Cut into small cubes once cooled and set aside. TO SERVE Place 2 large dots of anchovy sauce and garlic sauce in the centre of a flat plate. Place the warm vegetables on ...
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Madeleine façon baba au rhum

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  2 sweet potatoes 250 g sugar 2 dL of Rum 1 star anise Spices 190 g sugar 3 eggs 6 g yeast 90 g butter 75 g milk 100 g M7 honey or Corsican honey PDO 200 g 35% cream Icing sugar Mix the sugar, rum and half of the milk with the whole eggs. The device should become foamy. Mix the flour and baking powder and pour everything in a rain on the mixture. Add the remaining milk. Stir in the warm melted butter. Set aside for at least 1 hour. Take a saucepan, put 300 g of water and add the spices, honey and rum. Bring everything to a boil and reduce the heat. Peel the sweet potatoes and cut them into regular sticks. Wash and bake them. Strain the syrup and add rum. Set aside in the fridge. Preheat the oven to 200 °C (gas mark 6 or 7). Hang a madeleine pan and butter it. Fill the moulds with a piping bag or simply with a spoon. Instead, bake on the bottom of the oven for about 10 to 15 minutes. Remove from the mould when removed from the oven. Whip the crème fraiche into whipped cream, add ru...
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