From starred restaurant tables to embassies, our EHL chef Cédric Bourassin, has acquired unique expertise that he shares with our students.
Today we share one of these recipes published on the Gault & Millau website.
Ingredients
For the soup
- 1kg parsnips
- 1L cream
- Salt, pepper
For the chestnut puree
- 1kg chestnuts
- 1L cream
- Water
- 1g vanilla powder
For the garnish and decoration
- 3 pieces of parsley root
- 1 yellow beetroot cut à la julienne
- 1 red onion pickle
- Parsnip pearls
- Mustard sprouts
- A few redcurrants
- Brussel sprouts leaves
- Melanosporum truffle
- 5 mini-baguettes
For the pickles
- Equal amounts of water, vinegar and sugar.
Preparation
FOR THE SOUP
- Cook the parsnips with the peel in aluminium foil in the oven at 190°C (374°F) for 2 hours.
- Cut the parsnips into small pieces.
- Simmer them in the cream for 15 minutes.
- Blend while still hot, put aside.
FOR THE CHESTNUT PUREE
- Roast the chestnuts in the oven at 190°C (374°F), check the coloration and stir them regularly until they turn blonde.
- Add the cream and continue to simmer.
- When the chestnuts are soft, blend in small quantities adding a bit of water in order to obtain a thick, creamy puree.
- Add the vanilla, stir and put aside.
FOR THE GARNISH AND DECORATION
- Carve parsnip pearls, parsley root sticks and Brussel sprouts leaves and blanche them.
- Make spaghettis (with the help of a machine) out of the yellow beetroot or cut à la julienne, put aside.
- Carve the onion into small triangles, marinade into pickles.
- Wash the mustard leaves, put aside.
FOR THE DRESSING
- Arrange the ingredients at the bottom of the plate as shown in the picture.
- Toast the bread and garnish it.
- Heat the soup and serve in a gravy boat.
- Arrange truffle slices just before serving.
Content and picture credit: Gault & Millau
