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
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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
- 10g basil
For the lemon emulsion
- 30g lemon emulsion
- 70g onions cooked in broth
- 40g broth
- 1 dash of olive oil
For the herb crust
- 100g fresh breadcrumbs
- 60g parsley
- 50g poached beef marrow
- 50g melted butter
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For the herb salad
- 50g bunch of herbs: coriander, dill, chives, chervil, parsley and dill
- Marigold flower petals
- Lemon vinaigrette
For the "Niac"
- 100g Agrimontana hazelnuts (roasted at 140°c)
- 4g dry fennel seeds
- 6g coriander
- 6g green anise
- 0.5g salt
For the finishing touches
- Courgette strips
- Lamb jus to paint on the plate (mayonnaise consistency)
- Blood sorrel leaves
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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"
Lemon emulsion
Presentation
Photo credit and content: Gault & Millau