Culinary Arts
1 min read

Culinary Arts: Snow crab and mangos

Cédric Bourassin
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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 gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website:

Ingredients

  • 200g of snow crab
  • 1 firm mango 
  • 1 avocado
  • 1 Granny Smith green apple 
  • A pinch of Espelette pepper
  • 250g of olive oil
  • 2 soft-boiled eggs
  • Salt
  • A small tray of baby cress coriander
  • 50g of mango puree to do with the trimmings
  • 10g of Yuzu puree
  • 2 pink grapefruits
  • A bunch of peppermint

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Preparation

CRAB FILLING

  1. Mix the snow crab crumbled with the avocado and finely diced Granny Smith apples
  2. Season the whole with an emulsion of olive oil, Espelette pepper and salt

MANGOS

  1. Cut thin slices of a firm mango with a mandolin and cut them with a cookie cutter

MANGO PUREE 

  1. Collect some of the mango. Mash it and add 20% of its weight of Yuzu puree 

DRIED MANGO

  1. Finish mango trimmings in half-spheres, infuse them in a 30-degree syrup and then dry them overnight in a dehydrator

GRAPEFRUITS

  1. In pink grapefruit, lift the segments rigorously (supreme)

DECORATION

  1. Assemble open ravioli with the crab and mangoes, arrange them harmoniously on a plate
  2. Add spots of mango / yuzu puree
  3. Add the pink grapefruit segments, Goa cress (mini coriander) and peppermint leaves
  4. Sprinkle with mild paprika

Discover the recipe! (in French)

Picture & content: Gault & Millau

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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