French Cuisine

  Porcini foam 200 g porcini mushrooms, minced 250 g mashed potatoes 50 g cream 60 g butter Pan-fried porcini mushrooms   400 g porcini mushrooms 1 clove of garlic 2 sprigs of flat-leaf parsley 1 tbsp vinegar Assembly   Hazelnuts Garlic chips Chopped parsley 10 quail egg yolks 2 large porcini mushrooms Capers Hazelnut oil Porcini foam Slice the porcini mushrooms and cook them in a frying pan with a drizzle of grapeseed oil. Then put them in a blender with the mashed potatoes, cream and butter. Blend to obtain a smooth and homogeneous mixture. Set aside in a siphon and add two gas cartridges. Pan-fried porcini mushrooms Remove the leaves from the parsley and crush it. Peel the garlic clove and chop finely. In a frying pan over high heat, fry the porcini mushrooms, giving them a nice coloring and add the sherry vinegar. Finish with the crushed parsley and chopped garlic. Reserve. Training In a deep dish, place the pan-fried porcini mushrooms an...

  20 scallops in shells 800 g Jerusalem artichokes 1 tsp walnut vinegar Peanut crust 50 g white peanuts 20 g sandwich bread 40 g butter Sauce 150 ml white wine 200 ml crème fraiche 50 ml Noilly Prat 1 onion 1 clove of garlic 2/3 parsley stalk Sarawak White Pepper Open the scallops, remove the sandy bag, set the walnuts aside and rinse the bards thoroughly.   Sauce Place the bards in a saucepan, moisten with white wine to the top, add the chopped onion, a clove of garlic, 3 Sarawak peppercorns and a few stems of parsley. Cook for 5 minutes then drain. Reduce the broth by half, add the cream and reduce again to obtain a syrupy consistency. Finish by incorporating the Noilly Prat, adjust the seasoning and set aside.   Peanut crust Roast the peanuts in the oven and mix them with the sandwich bread and softened butter. Spread between two pieces of parchment paper. Leave to set in the fridge and cut into 3 cm circles.   Peel The Jerusalem arti...

  12 sea urchins 1 fennel 500 g coarse salt Fennel puree 200 g fennel 20 g onion, minced 2 g fennel seed 1/2 star anise 2 g salt 50 g oil 75 g water Fennel jelly 250 g centrifuged fennel juice 90 g cream 1/2 star anise 4 g fennel seed 500 g of champagne to be reduced to 100 g over heat Salt Pepper 4 sheets of gelatin per litre Sea urchin jelly 250 g clarified American cheese 125 g sea urchin juice 8 g gelatin American sauce 15 g shallot 0.2 g chilli powder 0.3 g tandoori 1/4 bird's eye chilli pepper 20 g honey 250 g langoustine stock 5 g Mazavarou spice 300 g milk Sea urchin sauce   400 g American cheese 150 g sea urchin juice 300 g milk Take the tongues from the sea urchins and keep the shells. Wash the shells and tongues.   For the fennel puree Sweat the onion in olive oil, add the fennel, season and cook for 15 minutes. Moisten with water, cook, blend and pass.   Forthe fennel jelly Infuse...

 Milk curd 1 L milk 20 g rennet Truffle pesto 60 g fresh truffle Salt Lemon Virgin olive oil Milk curd Pour a litre of milk into a bowl over a double boiler and heat it to 32°C (check with a thermometer). Remove from the heat, add 20 g of rennet and mix it with a whisk. Remove it immediately into a flat tray, the thickness of the milk should be 1 centimetre. Keep on the table for 15 minutes (this is the time it takes to coagulate) and set aside in the fridge. The next day, turn the milk over on paper towels and onto another baking sheet. So that it can drain. Keep it cool. (Note that the longer the draining time, the more homogeneous the curd). Truffle pesto Crush 60 g of pureed fresh truffle in a mortar. Season with salt, a few drops of lemon juice and virgin olive oil. Heat the mixture at the last minute.   Finish Cut the surface of the milk into 6 squares, with the paper towels. Place a spoonful of hot truffle puree on the plate. Cover it with a veil of milk and sprin...

  8 small foie gras cutlets 4 Pansy Flowers Balsamic vinegar Foie gras sauce 100 g sugar 75 g butter 50 ml wine vinegar 250 ml veal stock Gingerbread 75 g honey 75 g sugar 185 g flour 1 egg yolk 1 tsp baking soda 125 g milk 50 g butter Pm cardamom powder Pm of cinnamon powder Pm ginger powder Pm of nutmeg powder Red wine confit 500 ml red wine 1/2 orange zest 1 clove 1/2 star anise Pm of cinnamon powder 250 g caster sugar 1 g agar-agar R ed wine confit In a saucepan, combine the red wine, cloves, cinnamon, star anise, orange and sugar. Bring to the boil and reduce until you get a syrupy texture. Add the agar-agar, bring to a boil and set aside.   Gingerbread In a saucepan, heat the honey with the sugar. In a mixing bowl, mix the flour with the baking soda. When the honey and sugar mixture comes to a boil, pour it over the flour while mixing with a whisk. Then add the egg yolk, milk, melted butter and spices. Mix well ...

  2 trout steaks, each 100 g 10 g dried morels 40 g Bresse heavy cream 8 cl Jura yellow wine 2 shallots Etrez Butter 1 bunch carrots Small raw beets from the market 1 leek white 20 g roasted flaked almonds Grape Seed Oil Fleur de sel, pepper Chervil Trout Preheat the oven to 90°C. Keep the skin on and place the trout steaks on a baking sheet covered with parchment paper. Add a drizzle of grapeseed oil and fleur de sel. The flesh side should be underneath. Place the trout in the oven for about 8 minutes. Morels Immerse the morels in water for 2 hours before preparing them, then place them on a paper towel. In a saucepan, melt a knob of butter and add the chopped shallots. Roll the shallots in the butter without browning. Add the morels and cook them over low heat for 10 minutes. Deglaze with the yellow wine and reduce over low heat. After reducing, add the heavy cream, season with salt and pepper and cook gently. Reserve. Vegetables Julienne the leek white. Peel the carrots and beet...

  Short pastry 295 g flour 165 g fresh butter 40 g water 2 g salt 10 g sugar 25 g egg 1 vanilla bean Caramelized apples 12 apples 500 g Veuve Ambal crémant 500 g butter 500 g sugar Yoghurt-cinnamon ice cream 750 g plain yoghurt 100 g cream 135 g sugar 2 g cinnamon powder Crémant-caramel jelly 65 g of gelatin (for 75 cl of apple cooking juices) Vanilla whipped cream 250 g cream 20 g sugar 1/2 vanilla bean 50 g mascarpone Short pastry In a mixer, mix the butter, salt, sugar, eggs and vanilla. Add the water and finish with the flour. When the dough is homogeneous, refrigerate it for about an hour. Roll out the dough to a thickness of 3 or 4 mm. Line the bottom of a pâté en croûte pan. Apples In a saucepan, melt the sugar and then add the butter. Once the butter is melted, deglaze with the crémant and mix everything. Add the apples previously peeled and cut into quarters. Let the apples cook so that they become melting. Remove the apples ...