Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Today we share one of his recipes published on the Gault & Millau website:
Ingredients:
Mini fennels
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Garnishes and decoration
Aromatic oil
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Preparation:
APRICOT YUZU COULIS
- Cut the apricots into large cubes and put them in simmering water for 20 minutes.
- Blitz the cooked apricots in the blender with the other liquids until smooth.
FENNEL PUREE
- Trim the fennel, vacuum-pack with the seasoning, cook for one hour in a steam oven at 90°C.
- Drain, then mix with 1% almond oil until the mixture becomes a smooth purée.
- Strain through a sieve and set aside.
- Immerse the fish in an oil bath at 70°C for about 15 minutes.
MINI FENNEL
- Vacuum-pack the fennel with the verbena, oil and seasoning.
- Cook at 90°C for 30 to 40 minutes.
- Cut in half, ensuring that it is straight and not leaning to one side. Grill the presentation side before serving.
VIERGE SAUCE
- Cut the ingredients à la brunoise, blanch the celery, chop the herbs.
- Mix in small quantities before serving.
AROMATIC OIL
- Mix all the ingredients together.
Photo credit and content: Gault & Millau
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