From starred restaurant tables to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.
Today we share one of these recipes published on the Gault & Millau website:
Ingredients
200g cherry tomatoes
5 pieces of mini fennel
3 courgettes
5 mini carrots
1 romanesco cabbage
1 Chioggia beetroot
1 Baby gem salad
5 mini leeks
20g red sorrel
40g red and green mizuna
10g small rocket
1 bunch of Thai basil
20g dill
5 chive flowers
5 artichokes
5 small radishes
100g fine bulgur
2 eggs
250g olive oil
10g mint
50g grated coconut
200g cucumber
1 bunch of chervil
1 bunch of sweet basil
1 bunch of lemon basil
20g flat parsley
100g yogurt
Herb soft cheese
Ras el hanout spiced butter
Preparation
Cook the vegetables "à l’anglaise" (in boiling salted water): the mini fennel, mini leeks and romanesco cabbage.
Sculpt the vine tomatoes accoridng to the photo: hollow them out and add in the herb cheese.
Blanche the slices of courgettes and then cool them in ice water to fix the chlorophyll, (do the same for all green vegetables).
In a bowl, make the emulsion out of the olive oil. Add the 2 soft boiled eggs with a tablespoon of water and emulsify with 250g of olive oil, mayonnaise style.
Leave the 200g mixed cucumbers in salt for one hour in the fridge.
Mix everything together to achieve a cucumber raita.
Cook 100g fine bulgur and season with chopped coriander and candied lemon zest.
Cook the carrots thoroughly with the ras el hanout butter in a casserole with lid.
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