Cooking
Cuisine
Savory recipes — dishes, game, sauces, stocks, vegetables, fish and meat.
Entrées & Fruits de Mer
Serves 6 (starter)
- 15 scallops, butter, trout roe
- Réduction: 600 g white wine, 100 g vinegar, 2 shallots, thyme, mandarin zest, peppercorns, garlic
- Beurre blanc: 100 g réduction, 5 g salt, 200 g cold butter
Method
- Reduce the wine, vinegar, shallots and aromatics until syrupy, then strain.
- Whisk 200 g cold butter into 100 g of the reduction off strong heat to a smooth beurre blanc.
- Sear the dried scallops in butter, season, and serve napped with the sauce and trout roe.
Serves 6
- 18 scallops (keep the skirts), 400 g linguine, 200 g mushrooms
- 50 g butter, 3 shallots, 37 cl champagne
- 75 g crème fraîche, 1 egg yolk, optional herbs and lemon
Method
- Sweat shallots with the scallop skirts, deglaze with champagne and reduce. Strain, add crème fraîche and a yolk off the heat.
- Pan-fry mushrooms, cook linguine al dente, sear the scallops.
- Toss the linguine in the sauce, plate with mushrooms and scallops, and serve immediately.
Volaille
Serves 4 to 6
- 1 Bresse chicken, 1 onion, 1 garlic clove
- 40 cl vin jaune, 30 cl chicken stock, 40 g dried morels
- 40 cl cream, 20 g flour
- Rice pilaf: long-grain rice, onion, stock (1:2), bay, thyme, butter
Method
- Debone the chicken, season, flour and brown. Sweat onion and garlic, add morels, deglaze with vin jaune.
- Add stock and cream, braise the legs 30 min open then 30 min covered, add the breasts and reduced morel liquid for 15 min.
- Reduce the sauce and finish with vin jaune. Serve with a rice pilaf.
Viandes & Gibier
Serves 4 to 6
- ~1 kg beef fillet, Dijon mustard, puff pastry
- Bayonne ham, egg wash, thyme, fleur de sel
- Duxelles: 500 g mushrooms, 2 shallots, butter
- To serve: purée, green beans, meat-glaze sauce
Method
- Sear and cool the fillet, brush with mustard. Cook a dry mushroom duxelles.
- Roll the fillet in Bayonne ham and duxelles on cling film, chill, then wrap in puff pastry, quilt and egg-wash.
- Bake at ~200°C to a 50 to 52°C core, rest, and serve with purée, green beans and a meat-glaze sauce.
3 pithiviers (serves 6)
- 2 partridges, 1 mallard, 1 grouse (legs, suprêmes, carcasses)
- Farce: 450 g braised leg meat, 200 g mushrooms, 120 g confit shallots, parsley, garlic, braising juice
- ~1 kg puff pastry, ~200 g foie gras, green cabbage
- Game jus: carcasses, white wine, Armagnac, chicken stock
- Celeriac purée
Method
- Day −2, marinate and braise the legs, make the farce and start the game jus.
- Day −1, sear the suprêmes and foie gras, and build the layered filling in a ring. Chill.
- Day J, shape the pithiviers in puff pastry, glaze, bake 30 to 35 min at 210°C, and serve with the reduced jus and celeriac purée.
Serves 6
- 1 hare (~2.5–3 kg) with blood, liver, heart, lungs
- 400 g pork belly, 180 g foie gras, 1 pig's caul
- 1 bottle red wine, aromatics, hare stock
- blood, 60 g butter, 25 g dark chocolate (sauce)
- 2 celeriac, milk, 60 g butter (purée)
Method
- Marinate the jointed hare 24h in red wine and aromatics. Make a hare stock (5 to 6h). Braise the legs and shoulders 8h until falling apart.
- Shred the meat, mince the pork with the offal. Roll a ballotine on caul with hare, farce, saddle strips and foie gras. Steam 45 min at 80°C, rest overnight.
- Bind the sauce with blood, butter and dark chocolate off the heat. Reheat the ballotine to 60°C, slice and serve with celeriac purée.
Stocks
Low-waste vegetable stock
- Carrots, leek greens, onions or shallots, fennel, celery
- Parsley, basil or chervil stems; mushroom trimmings
- Garlic, bay leaf, whole cloves, coarse sea salt
- Olive oil, optional white wine, cold water
Method
- Sear the chopped vegetables in olive oil until well colored, then add herb stems and mushroom scraps.
- Deglaze with white wine or water, cover with cold water and add celery, garlic, bay leaf, cloves and salt.
- Simmer gently for 2 hours, then strain through a damp cloth without pressing.
BREAKFAST & PANTRY
600 g oat batch
- 600 g rolled oats
- 360 g nuts and/or seeds
- 180 g syrup: maple syrup, honey or a combination
- 120 g fat: oil, melted butter or brown butter
- 9 g fine salt; optional aromatics and 2–3 egg whites for clusters
Method
- Mix oats, nuts and salt; coat thoroughly with warm syrup, fat and aromatics. Fold in foamy egg whites if making clusters.
- Press firmly onto parchment-lined trays, bake at 150°C / 300°F for 35–45 minutes, rotating halfway without stirring.
- Cool completely untouched, then break into clusters and store airtight.
