French Cuisine

 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...

  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...