From starred restaurant tables to embassies, the 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:
Ingredients
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Preparation
- Cook the vegetables "à l’anglaise" (in boiling salted water): the mini fennel, mini leeks and romanesco cabbage.
- Sculpt the vine tomatoes accoridng to the photo: hollow them out and add in the herb cheese.
- Blanche the slices of courgettes and then cool them in ice water to fix the chlorophyll, (do the same for all green vegetables).
- 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.
- Leave the 200g mixed cucumbers in salt for one hour in the fridge.
- Mix everything together to achieve a cucumber raita.
- Cook 100g fine bulgur and season with chopped coriander and candied lemon zest.
- Cook the carrots thoroughly with the ras el hanout butter in a casserole with lid.
Discover the recipe! (in French)
Picture & content: Gault & Millau
