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
- 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
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- 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
- 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