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Bâtonnets glacés au jus de mélisse des bois, blinis de myrtilles

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  500 g white chocolate 2 sprigs of lemon balm Lemon balm sorbet 60 g sugar 1/2 L water 1 handful of lemon balm Blueberry blinis 3 egg whites 50 g caster sugar 200 g pancake batter 50 g melted butter 125 g blueberries 50 g icing sugar 500 g white chocolate 2 sprigs of lemon balm Lemon balm sorbet Make the lemon balm sorbet by mixing the sugar and water. Bring to a boil then remove from the heat and let cool. Then add the lemon balm, mix, strain through a sieve and set in an ice cream maker. Cut 8 squares of 10 cm x 10 cm from a Rhodoid leaf, roll them up to form tubes with a diameter of 2.5 cm and hold them in place with adhesive tape. Fill them with sorbet with a piping bag and store for 3 hours in the freezer. Melt the white chocolate in a bain-marie. Remove the tubes from the freezer, remove the Rhodoid and stick a wooden skewer at one end of the sorbet to make an ice cream stick. Dip each stick in the hot chocolate, very quickly, so that it is only coated with a thin layer. Set...
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Huître tarbouriech, texture de poire

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  Partager sur Pinterest (nouvel onglet) Crème d’échalote 100 g de crème liquide 35 % 1.5 g salt 10 g shallots 4 g sherry vinegar 4 g apple cider vinegar Tapioca 300 g water 50 g tapioca 150 g pear juice 2 g salt Pear cylinder 2.5 Williams pears 150 g pear juice Jelly 150 g pear juice 4.5 g gelatin sheets Oysters 10 oysters Pear carpaccio 1 pear Martin Sec Pear broth 600 g pear juice 1 g xantana ascorbic acid (8 g of ascorbic per 1 L of water) Pear juice 5 kg Williams pears Herbs and flowers Samphire Borage SHALLOT CREAM Whisk all the ingredients in a bowl and stop just before it is too firm. TAPIOCA Boil the water with the salt, add the tapioca and cook for 5 minutes. Off the heat, stir in the hot pear juice. Let cool and stir occasionally. PEAR CYLINDER Cut the pears in half and cut out 2 x 2 cm cylinders using a cookie cutter. Cut the rest with a melon baller. Place the cut pears in a tray with the pear juice and osmosis with the 99% vacuum sealer. Heat the pear juice and stir i...
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Tik' Izarra

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  3 cl of Green Izarra 1 cl of Védrenne orgeat syrup 8 cl pineapple juice 1 cl lime juice Add all the ingredients one at a time to a cocktail shaker filled with ice. the whole thing and then serve in a glass filled with crushed ice. Decorate Tropical Decoration. ENJOY YOUR MEAL
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Tartelette aux petits pois et caviar et ses légumes de printemps

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  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...
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Porc mangalitza

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  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...
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Le végétal, blettes d’Ampuis, céleri rave, artichaut et neige de truffe

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  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...
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La volaille fermière de Serpaize, légumes primeurs de pays

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  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...
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