From starred restaurant tables to embassies, the new chef of the Berceau des Sens, Cédric Bourassin, has acquired 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:
||To make a rust sauce
- Mix the avocado with a guacamole lemon juice, it is advisable to quickly fry the avocado in olive oil to fix its green color before blending.
- Cut the pepquino into quarters and set aside in a cool place.
- Cut the slices with a Japanese mandolin and salt them to drain them. Keep in a cool place.
- Make a mayonnaise with 4 egg yolks and ½ litre of grape seed oil
- Add herbs, dill, chervil, tarragon, chives, parsley, chopped capers, salt, pepper
Set aside in a cool place
- Knife the pagora like a tartar
- Season with tartar sauce
- Make the rust sauce with the indicated ingredients.
- Cook the potatoes in their field robes in salted water.
- Peel the potato while it is still warm and crush it finely with a fork or mortar.
- Add salt, saffron and a touch of cayenne pepper.
- Add the very finely chopped or crushed garlic and a dash of lemon juice.
- Stir in olive oil very gradually, stirring constantly as with mayonnaise.
- Serve immediately or set aside in the refrigerator.
- Take a red wine vinegar, add 1/3 of its weight in red Port and 20% sugar and reduce it to the consistency of a syrup.
- Cut grapefruit segments.
- Decorate the plate with all the ingredients and then add thought flowers and small salads such as purslane and/or red and green Mizuna
Picture & content: Gault & Millau