Bleu de Sapin

Crémeux

Ingredients

250 g passion fruit pulp

50 g sugar

20 g cornstarch

5 egg yolks

100 g whipped cream


Preparation

- Blanch the egg yolks with the sugar then add the cornstarch


- Heat the passion fruit pulp in a saucepan


- Once it is simmering, pour some of it into the egg yolks and mix, then return it to the pan with the rest of the juice and heat it until it boils.


- Place the mixture in a salad bowl, filter and leave to cool in the refrigerator for at least 3 hours

Sorbet

Ingredients

1 mango

2 passion fruit

50 g water

50 g white sugar


Preparation

- Recover the pulp of the passion fruit, put it in a saucepan with water and sugar, then remove the seeds with a strainer to recover the syrup


- Peel and coarsely cut the mango


- Mix the mango and the passion fruit syrup


- Puis mettre la préparation dans une sorbetière si vous en avez une, sinon mettre la préparation au congélateur minimum 3h pour faire un granité

Orange Meringue

Ingredients

5 egg whites

120 sugar

2 oranges


Preparation

- Whip the egg whites by adding the sugar little by little


- Once the whites are well beaten, add the zest of the oranges


- Spread the meringue thinly on a baking sheet


- Faire cuire dans un four à 100 degrés pendant 1h

FINISHING TOUCHES :

-Make supremes with the zested oranges to put with the dessert

Château de Germigney

Saffron Jelly

Ingredients

400 g of vegetable stock

2 grams vegetable jelly


Preparation

- Boil the vegetable stock with the saffron and add the vegetable jelly while whisking


Carrot purée


Preparation 

-  Cook 600 g of carrots in boiling water and make a purée

- Blend the purée and incorporate the zest and juice of 2 mandarins

- Pour into a half-sphere mold and freeze

- Plonger les dômes congelés dans la préparation au safran à 3 reprises et réserver

cuisson de légumes

Ingredients

4 large slices of pumpkin

600 g carrots  

12 small carrots

12 pieces of baby turnips

2 tangerines


Preparation  

- Cook the pumpkin in foil with salt, pepper and olive oil at 170 °C in the oven for 35 minutes


- Make the baby carrots and turnips, turn and cook them in boiling salted water


- Keep 3 pieces of raw turnips to make raw turnip petals


- Make 8 mandarin supremes and put them through a blowtorch to brown the flesh slightly

Biscuit Éponge Cake épinards

Ingredients

200 g spinach

50 g wild garlic

2 egg whites  

40 g flour


Preparation  

- Blanch spinach and wild garlic in boiling salted water then cool in ice water

- Drain, blend and reserve in a pipette


- Mix the spinach and wild garlic puree with the egg whites, flour and salt. 


- Whip the mixture and put it in a siphon (add gas twice)

- Fill a plastic cup previously greased with the preparation of the siphon to the third and cook in the microwave 1 minute


- Let cool and set aside

FINISHING TOUCHES :

- Make a potato tortillon and fry it at 160°C

- For the sheet: the device is composed of 2 egg whites, 60 g of flour, 60 g of melted butter, a pinch of salt

- Put in a cool place, then apply the mixture to the silicone moulds in the shape of a leaf once everything is cold and cook at 180°C for 6 minutes

- Make 8 thin slices of blanched carrots and roll them on themselves. Also make small carrot shavings for decoration

- Scoop out 4 turnips with a melon baller. Fill them with the carrot purée and replace the turnip cap nicely

- Cut a turnip cooked with saffron into 4 quarters

Les Gamins

Chapon fermier

Ingredients

 4 capon supremes with skin


Preparation  

- Cut the supreme and reserve the skin

- Wrap the supreme in cling film, seasoned with salt and pepper

- Place in slightly simmering water for 30 minutes

- Remove and cool in ice water. Set aside

- Place the capon's skin in a deep fryer at 180°c and fry until it turns a nutty color


- Déposer sur du papier absorbant, saler, poivrer, réserver

 Langoustines

Ingredients

8 langoustines

butter


Preparation

- For the langoustines, remove the shells and fry them briefly in a pan


- Baste with butter, the cooking should be pearly

 Bisque de homard

Ingrédients
1 onion 

2 carrots

Lobster carcasses

1 tablespoon tomato paste

1 tablespoon of cognac

20 cl of fresh cream


Preparation

- Brown onions, carrots, lobster carcasses and tomatoes (or concentrate depending on the season)

- Flambé the whole with cognac, add fresh cream and simmer gently for an hour

- Blend everything in a food processor. Pass through a sieve and slightly thicken

- Add a knob of butter and mix it all together


 Légumes & crémeux de butternut

Ingredients

Seasonal vegetables

Butternut

 

Préparation légumes

- Blanch the vegetables in well-salted water, bring to a boil, for about 2 to 3 minutes, then cool them in ice-cold water


- In a saucepan, put 200 ml of water, 50 g of butter, a tablespoon of sugar, salt, pepper, bring to a boil. Add your vegetables and let cook for 1 min 30 to 2 minutes.


Preparation of creamy butternut

- Cook the butternuts in salted water, once cooked drain them, put them in a blender with a knob of butter, blend until smooth and shiny

FINISHING TOUCHES : 

- Slide the capon supreme into a frying pan with hot oil, sear on each side, add a knob of butter, garlic and thyme

- Baste it until you get a hazelnut color

- Add salt and pepper, and arrange everything

L'Ô à la bouche

Daurade royale

Ingredients

1kg sea bream fillet, scaled and boned

100g pickling salt


Preparation  

- Place the pickling salt in a dish and let the fillets marinate on the skin side

for 15 minutes


- Rinse the fillets under cold water

and clean them well


- Cut into thin slices of 3 millimeters thick lengthwise


- set aside in a cool place

 Tartare exotique

Ingredients

50g mango 

50g pineapple 

50g papaya

100g sweet potatoe

1 passion fruit 


Preparation

- Steam the whole sweet potato with the skin


- After cooking, peel it and leave it in a cool place for a night, then cut it into small cubes 

(3 mm)


- Peel and dice the fruit 

(3 mm)


- Gently mix the fruit and sweet potato with the passion fruit pulp, 

add salt and pepper


 Huile Vanille Passion

Ingredients

1 vanilla beam

1 lime juice

 5cl mirin

 5cl honey

2cl olive oil

1 passion juice 


Preparation

- Scrape the vanilla bean, mix it in a saucepan with the mirin, honey, lemon juice, passion fruit juice


- Reduce by 2/3 over low heat


- Remove the vanilla bean by squeezing it well, let it cool, add the olive oil to the blender, season


FINISHING TOUCHES :
 - Season the sea bream with the vanilla passion oil
- Arrange the exotic tatar on the plates
- Add 1 drizzle of vanilla passion oil, a dash of passion pulp and sprinkle with green onion tops

Le Parc

Sweet Dough

Ingredients

150 g butter

75 g icing sugar

1 egg

1egg yolk

250 g flour


Preparation  

- Cream the butter, add the powdered sugar and then the eggs


- Finish with the flour, as soon 

as you obtain a homogeneous paste


- Let rest for 1 hour, then roll out and bake in a hot oven at 180°C

 Lemon Crémeux

Ingredients

200 g eggs

200 g sugar

160 g lemon juice

2 fsheets og gelatine

200g butter (cut into cubes and put in the freezer)


Preparation

- Cook the egg, sugar and lemon juice mixture in a double boiler until the mixture thickens and the first large bubbles appear.


- Remove from the water bath and add the rehydrated gelatin, then the frozen butter cubes (this allows the mixture to cool)


- Garnish the cooked and cooled pastry base and place in a cool place for at least 1 hour before placing


 Swiss Meringue

Ingredients

200 g sugar

120g egg whites (about 4 units)

 

Preparation

- Bring the mixture to about 50°C on the water bath while stirring with a whisk, then use an electric mixer to raise the mixture like a meringue until it cools down (about 10min)


- Arrange the meringue on the pie with a pocket or a spatula and caramelize the top with a


- Place in the fridge for about 4 hours and enjoy!


Le Saint Cerf

Candied Egg

Ingredients

4 egg yolks (1 per person)

soy sauce


Preparation

- Commencer par mariner un jaune d’œuf dans un bain de sauce soja (45min à 1 h), cela va lui permettre d’obtenir une légère croûte et une cuisson par le sel pour le confire et le rendre crémeux

Infused Mayonnaise

Ingredients

20 cl grape seed oil

1 bunch of tagetes leaves

White balsamic vinegar


Preparation

- Mix the grape seed oil with tagetes leaves (or any other aromatic herb), filter it finely

- Make a mayonnaise with this oil and relax it with a white balsamic vinegar, season


Celery Salad

Ingredients

500 g of Celery root

Ice water bath


Preparation

- Peel and finely chop the celery with a mandolin


- Cut it into thin sticks 


- Blanch them quickly in a pan of salted water and cool them immediately after cooking to stop the cooking process

FINISHING TOUCHES :
 - Bind the celery with the tagetes sauce and arrange in a nest
- Collect the egg yolk and place it in the middle
- Finish with sesame/wasabi, pepper mill, edible herbs and flowers and cooked breadcrumbs (here with vegetable charcoal and herbs)


Xavier Brignon

Mango Confit

Ingredients

250 gr flour

10 gr salt

95 gr water

75 gr room temperature butter

125 gr butter for the puff pastry


Preparation

- Prepare the puff pastry, let it rest for 30 minutes and then give the first double turn


- Let rest 1 hour then give the second double turn


- Let stand for 1 hour then spread to 2.5 mm thickness


- Bake at 180° for 30 to 35 minutes between 2 baking sheets


- Let cool then cut 18 circles of 4 cm in diameter


Light Vanilla Cream

Ingredients

250 gr milk

25 gr sugar

½ vanilla bean

5 gr sugar

60 gr egg yolks

20 gr Maïzena

2 fsheets og gelatine

170 gr of whipped cream


Preparation

- Make a pastry cream and add the soaked gelatin


- When the cream is at 22°, add the whipped cream


- Let the cream cool in the refrigerator



Mango Confit

Ingredients

4 fresh mango

50 gr sugar

250 gr of mango puree

2 gr Pectin


Preparation

- Peel and cube the mango and place the cubes in 6 small circles of 4 cm in diameter


- Put the rest of the mangoes aside


- Heat the mango puree. Mix sugar and pectin and add to warm mango puree


- Give a broth then pour on the mango cubes, on 1 cm thickness, place in the freezer


- Turn out when cold


- Add the rest of the mangoes in the coulis then mix and put this mixture in the ice cream maker



FINISHING TOUCHES: 

- Place a circle of puff pastry in the middle of the plate, then a circle of mango cube, again puff pastry on which you will poach small balls of vanilla cream

- Finish with puff pastry

- Arrange a few dumplings of mango sorbet on the plate, along with dots of coulis and vanilla cream

- Decorate with cigarette paste decorations

Le 76

Ingredients

Ingredients

- 8 scallops

- 30 g butter

- 1 ginger bulb

- 1 mango

- 2 passion fruit

- 2 sand carrots

- 1 black radish

- 2 yellow carrots

- sparkling water

- 100 g flour

- 500 cl frying oil

- 1 pinch of chilli


 Preparation

- Mix flour and sparkling water


- Cut the vegetables into thin strips


- Dip them in the tempura batter and fry them for 2 minutes in oil at 180 degrees


-Mix mango and passion fruit, add half of the ginger, and the chili pepper


- Rôtir la saint Jacques 2 minutes de chaque côté


-Add the rest of the minced ginger, then the butter, and dress the plate