Culinary Arts
1 min read

Culinary Arts: Le jardin des sens salad

Cédric Bourassin
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From starred restaurant tables to embassies, the chef of the Berceau des SensCédric 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

  • 200g cherry tomatoes
  • 5 pieces of mini fennel
  • 3 courgettes
  • 5 mini carrots
  • 1 romanesco cabbage
  • 1 Chioggia beetroot
  • 1 Baby gem salad
  • 5 mini leeks
  • 20g red sorrel
  • 40g red and green mizuna
  • 10g small rocket
  • 1 bunch of Thai basil
  • 20g dill
  • 5 chive flowers
  • 5 artichokes
  • 5 small radishes
  • 100g fine bulgur
  • 2 eggs
  • 250g olive oil
  • 10g mint
  • 50g grated coconut
  • 200g cucumber
  • 1 bunch of chervil
  • 1 bunch of sweet basil
  • 1 bunch of lemon basil
  • 20g flat parsley
  • 100g yogurt
  • Herb soft cheese
  • Ras el hanout spiced butter

 


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Preparation

  1. Cook the vegetables "à l’anglaise" (in boiling salted water): the mini fennel, mini leeks and romanesco cabbage.
  2. Sculpt the vine tomatoes accoridng to the photo: hollow them out and add in the herb cheese.
  3. Blanche the slices of courgettes and then cool them in ice water to fix the chlorophyll, (do the same for all green vegetables).
  4. In a bowl, make the emulsion out of the olive oil. Add the 2 soft boiled eggs with a tablespoon of water and emulsify with 250g of olive oil, mayonnaise style.
  5. Leave the 200g mixed cucumbers in salt for one hour in the fridge.
  6. Mix everything together to achieve a cucumber raita.
  7. Cook 100g fine bulgur and season with chopped coriander and candied lemon zest.
  8. Cook the carrots thoroughly with the ras el hanout butter in a casserole with lid.

Discover the recipe! (in French)

Picture & content: Gault & Millau

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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