gm cedric bourassin crabe

Culinary Arts: Snow crab & mangoes recipe

The chef of the Berceau des Sens, Cédric Bourassin, shares with us one of his recipes published on the Gault & Millau website.

From stared restaurant tables to embassies, the new chef of the Berceau des SensCédric 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 green apple granny Smith
  • A pinch of Espelette pepper

For the olive oil emulsion

  • 250g olive oil
  • 2 calf eggs
  • Salt
  • A tray of coriander baby cress.
  • 50g mango puree to be made with the trimmings
  • 10g of Yuzu puree
  • 2 pieces of pink grapefruit
  • A bunch of peppermint

 

 

 

 

 


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Preparation

CRABE FILLING
  • Mix the crumbled snow crab with avocado, a Granny Smith apple brunoise
  • Season the whole with an emulsion of olive oil, Espelette pepper and salt
MANGUES
  • Cut firm mango slices with a mandolin and cut them with a cookie cutter
MANGO PUREE
  • Collect some of the mango trimmings. Puree it and add 20% of the weight of Yuzu puree
DRY MANUALS
  • Cut the mango trimmings into half spheres, infuse them in a 30 degree balm syrup and dry them overnight in a dehydrator
PAMPLEMOUSSES
  • In pink grapefruits, lift the segments rigorously (supreme)
DRESSAGE
  • Mount the open ravioli with the crab and mangoes, arrange them harmoniously on a plate
  • Add mango/yuzu puree points
  • Add segments of pink grapefruit, Goa cress (mini coriander) and peppermint leaves
  • Sprinkle with sweet paprika.

Picture & content: Gault & Millau