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:
- 5 pieces of hare sadle
- 5 slices of foie gras
- 1kg of salsify
- 250g beetroot
- 500g celery stalk
- 250g grey shallots
- Chervil for decoration
- Hare carcass
- Red wine
- Star anise
- Orange peel
- Peel the salsifies and cut them diagonally. Vacuum cook them in a water-based broth (broth), salt, flour, vinegar or lemon juice.
- Peel and slice the beets and cook them in butter, balsamic vinegar, salt and pepper.
- For the mashed potatoes: cook the shallots (washed but not peeled) in parchment paper at 160°C for one hour, together with the celeriac (peeled and cut into large cubes), thyme, sugar, butter, salt and pepper.
- Remove celery, caramelized juices and shallots (remove skin).
Mix with the consistency of a purée (dilute if necessary with water/ broth or thicken with celeriac).
- For the mulled wine sauce: make a broth with the bones, adjust the consistency and add a reduction of red wine if necessary, add cinnamon, star anise, orange zest.
- Peel the pears and poach them in a mulled wine sauce until they are tender.
- Before serving: Sear the foie gras and hare fillets. For the presentation see photo above.
Picture & content: Gault & Millau