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:
1kg of sweetbread apple
Elements for the siphon
200g of Parmesan cheese block
100ml of cream
Jerusalem artichoke purée
1kg of Jerusalem artichoke
100g hazelnut butter
Fine curl heads
Jerusalem artichoke chips
Blanch according to thickness between 1mn to 3mn cold water start then cool and peel.
Nail the sweetbreads with truffles.
For the Siphon: Coarsely cut or grate the parmesan cheese and melt it in boiling milk, add the cream, seasoning and blender.
Filter and siphon. (2 cartridges)
Jerusalem artichoke purée: The Jerusalem artichokes in pieces in bags then pour the cold hazelnut butter on top and the 8 g of salt.