From stared restaurant tables to embassies, the new 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 theGault & Millauwebsite:
500g red pepper
1kg of vine tomatoes
50g sherry vinegar
20g spring onions
10g of salt
200g of "Di Buffala" mozzarella
100g mozzarella juice
80g of liquid cream
Olive Oil Emulsion
2 calf eggs
250g olive oil
salt and pepper
50g of fried bread
50g hazelnuts cooked in hazelnut butter
3g of fleur de sel
3kg of very large tomatoes
700g of avocado
500g of jazz apple
Espelette chilli pepper
100g of "Beer" radish
1 bunch of round radish
½ shiso purple tray
½ Goah Cress tray
4 chives flowers
Cut all the vegetables from the Gaspacho into large brunoise pieces and add all the rest of the ingredients.
Mix well and marinate for 12 hours.
Centrifuge and blender.
Cool the juice and cream with the salt.
Mix the mozzarella with the warm liquid.
Colour the hazelnuts in hazelnut butter and then drain them.
Mix finely then add the fried sandwich bread beforehand and the fleur de sel.
Remove the tomatoes and cut them flat to make wide strips.
Season them with salt, Sarawak white pepper and olive oil.
Keep in a cool place.
Put in thin brunoise: fennel, avocado and jazz apple and bind them with olive oil emulsion.
Season with salt, pepper and Espelette pepper.
Mount in strips.
Cut the round radishes into quarters, the onion stems into pieces and the "beer" radish into Angel's hair.
Season with seed oil and rice vinegar.
As in the picture above, the gazpacho must be fresh and served separately.