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 theGault & Millauwebsite:
200g snow crab
1 firm mango
1 piece of avocado
1 Granny Smith apple
A pinch of Espelette pepper
For the olive oil emulsion
250g olive oil
2 soft boiled eggs
50g mango puree
10g Yuzu puree
2 segments of pink grapefruit
A bunch of peppermint
Mix the crumbled snow crab with the avocado and Granny Smith apple cut à la 'brunoise'.
Season everything with an emulsion of olive oil, soft eggs, Espelette pepper and salt.
Slice the firm mango with a mandolin and then with a cookie cutter.
Collect some of the mango trimmings. Puree them and add 20% of the weight in Yuzu puree.
Cut the mango trimmings into half spheres, infuse them in a 30 degree balm syrup and dry them overnight in a dehydrator.
Cut out the segments carefully.
Create an 'open ravioli' with the crab and mangoes.
Add the mango/Yuzu puree.
Add the segments of pink grapefruit, Goa cress (mini coriander) and peppermint leaves.