Hailing from the head table of starred restaurants and embassies, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Today we’re sharing one of his recipes publishes on the Gault & Millau website:
Ingredients
Preparation
Lamb
- Prepare the rack of lamb and ½ saddles.
- Score, then vacuum.
- Cook for 8 minutes at 83°C, then 1h15 at 56°C.
Crispy sweetbreads/offal
- Lightly brown the lamb sweetbread, then dice.
- Dice the tongue cooked beforehand in the broth.
Herb crust
- Mix the breadcrumbs and parsley.
- Add the cooked hot marrow, the melted butter and the salt.
"Niac"
- Blend all ingredients.
Lemon emulsion
- Blend all ingredients.
Presentation
- See photo above.
Photo credit and content: Gault & Millau
