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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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Saint-Jacques snackées et son jus perlé

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  12 scallops 250 g white onions 250 g red onions 500 g parsnips 20 g of parsley 75 g liquid cream 100 g butter 75 cl white stock 10 cl roast poultry juice 100 g sheep's feet 10 g chervil 20 g roasted hazelnuts TUBEROSE PUREE Chop the onions, peel the vegetables and cut them into mirepoix. Sweat the onions in butter, add the vegetables, moisten with a white stock and reduce dry. Stir in the cream, reduce by half, mix and add the cooked brown butter. SHEEP's FEET Clean the mushrooms, sauté the chopped shallots over high heat, add the sheep's feet and a spoonful of chopped parsley. COOKING Snack the scallops unilaterally. Once well marked, add a knob of butter. SAUCE Remove the nuts, deglaze with the roast poultry juice, adjust. TRAINING Put two tablespoons of puree at the bottom of the plate, place the seared scallops around them, cover with pearl juice and add chervil and roasted hazelnuts. ENJOY Y
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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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