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 the Gault & Millau website:
Ingredients
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Gaspacho
- 500g red pepper
- 1kg of vine tomatoes
- 500g cucumber
- 50g sherry vinegar
- 20g spring onions
- 10g garlic
- 10g of salt
Espuma Mozzarella
- 200g of "Di Buffala" mozzarella
- 100g mozzarella juice
- 80g of liquid cream
- 2g salt
Olive Oil Emulsion
- 2 calf eggs
- 250g olive oil
- salt and pepper
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Gomasio
- 50g of fried bread
- 50g hazelnuts cooked in hazelnut butter
- 3g of fleur de sel
For compression
- 3kg of very large tomatoes
- 500g cucumber
- 700g of avocado
- 500g of jazz apple
- Espelette chilli pepper
Finishing elements
- 100g of "Beer" radish
- 1 bunch of round radish
- ½ shiso purple tray
- ½ Goah Cress tray
- 4 chives flowers
- Rice vinegar
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Preparation
Gaspacho
- 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.
Siphon
- Cool the juice and cream with the salt.
- Mix the mozzarella with the warm liquid.
Gomasio
- Colour the hazelnuts in hazelnut butter and then drain them.
- Mix finely then add the fried sandwich bread beforehand and the fleur de sel.
COMPRESSION
- 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.
Finishing elements
- 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.
Dressage
- As in the picture above, the gazpacho must be fresh and served separately.
Picture & content: Gault & Millau