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:
Ingredients
- 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
- Salt
- Baby cress.
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- 50g mango puree
- 10g Yuzu puree
- 2 segments of pink grapefruit
- A bunch of peppermint
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Preparation
CRAB FILLING
- 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.
MANGO
- Slice the firm mango with a mandolin and then with a cookie cutter.
MANGO PUREE
- Collect some of the mango trimmings. Puree them and add 20% of the weight in Yuzu puree.
DRY TRIMMINGS
- Cut the mango trimmings into half spheres, infuse them in a 30 degree balm syrup and dry them overnight in a dehydrator.
PINK GRAPEFRUIT
- Cut out the segments carefully.
DRESSING
- 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.
- Sprinkle with sweet paprika.
Picture & content: Gault & Millau