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:
5 pieces of hare sadle
5 slices of foie gras
1kg of salsify
500g celery stalk
250g grey shallots
Chervil for decoration
Peel the salsifies and cut them diagonally. Vacuum cook them in a water-based broth (broth), salt, flour, vinegar or lemon juice.
Peel and slice the beets and cook them in butter, balsamic vinegar, salt and pepper.
For the mashed potatoes: cook the shallots (washed but not peeled) in parchment paper at 160°C for one hour, together with the celeriac (peeled and cut into large cubes), thyme, sugar, butter, salt and pepper.
Remove celery, caramelized juices and shallots (remove skin). Mix with the consistency of a purée (dilute if necessary with water/ broth or thicken with celeriac).
For the mulled wine sauce: make a broth with the bones, adjust the consistency and add a reduction of red wine if necessary, add cinnamon, star anise, orange zest.
Peel the pears and poach them in a mulled wine sauce until they are tender.
Before serving: Sear the foie gras and hare fillets. For the presentation see photo above.