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:
2 1/2 racks of suckling lamb
For the crispy sweetbreads
200g sweetbread, blanched and trimmed
200g lamb tongue cooked in broth
150g aubergine caviar
For the lemon emulsion
30g lemon emulsion
70g onions cooked in broth
1 dash of olive oil
For the herb crust
100g fresh breadcrumbs
50g poached beef marrow
50g melted butter
For the herb salad
50g bunch of herbs: coriander, dill, chives, chervil, parsley and dill
Marigold flower petals
For the "Niac"
100g Agrimontana hazelnuts (roasted at 140°c)
4g dry fennel seeds
6g green anise
For the finishing touches
Lamb jus to paint on the plate (mayonnaise consistency)
Blood sorrel leaves
Prepare the rack of lamb and ½ saddles.
Score, then vacuum.
Cook for 8 minutes at 83°C, then 1h15 at 56°C.
Lightly brown the lamb sweetbread, then dice.
Dice the tongue cooked beforehand in the broth.
Mix the breadcrumbs and parsley.
Add the cooked hot marrow, the melted butter and the salt.