Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert | Jean-Georges Vongerichten
Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat
Recipes
from TastedOnline
| Orange Macaroons and its Milk - Chocolate Orange Mousse, served with a Coulis of Preserved Orange With Cognac XO Frapin Château Fontpinot in Iced Hunan Tea |
 |
Makes 8 servings |
| “Macaroons” - Sift all the dry ingredients together and then add the 75gr of egg white - Stiffly beat the other 100gr of egg white with the sugar cooked at 125°C, leave to cool and then incorporate the orange colouring and zest of orange - Mix the two preparations - Use a dough bag to squeeze a round shaped macaroon onto a lined pastry pan and cook in an oven at 150°C for approximately 20 minutes Milk - Chocolate Orange Mousse - Lightly beat together the cream, milk, egg yolks and the sugar to create a delicate creamy preparation Pour onto the slabs of chocolate and incorporate the creamy preparation and the chocolate Whip and leave in a cool place Coulis of Preserved Orange - Blanche the oranges 7 times - Leave to “preserve” in a slow oven for 3 hours - Mix everything, pass through a chinois sieve and chill |
| Red Mullet with Baby Shellfish and Saffron With the Cognac EXTRA Frapin, served chilled |
 |
| Makes 8 servings 8 Red Mullet 100 gr mussels 100gr cockles 100gr fresh, baby broad beans 100gr fresh garden peas 200gr zucchini 80gr macaroni 2dl dry white wine Salt & pepper 3gr saffron 2 large spoons of olive oil 50gr butter |
| - Fillet the Red Mullet and debone fillets - Cook the mussels and the cockles for three minutes in white wine, keeping covered - Filter the cooking liquid and shell the shellfish - Cook the following ingredients in boiling, salted water : Broad beans for 5 minutes and remove skins Peas for 8 minutes Macaroni for 12 minutes - Mix all the vegetables in a deep plate, together with the shellfish and the macaroni - Pan fry Red Mullet on skin side in the olive oil for a few seconds - Moisten the cooked Red Mullet and the mixed vegetables with the cooking liquid from the shellfish, which had been blended with the saffron and the 50gr of butter - Serve the Red Mullet surrounded by the vegetables and shellfish |
| Tartare of Sea Bass, hand chopped, with aromatic herbs With the Cognac VS Frapin de Luxe, served frozen |
 |
| Makes 8 servings 800 gr line caught Sea Bass fillets 5cl olive oil 16 stoned black olives 1 small bunch of chives 1 small bunch of fresh coriander 1 small bunch of chervil 1 small bunch of basil salt & pepper Juice of one lemon |
| - Cut the fillets of Sea Bass into small dice – 3mm by 3mm with a sharp knife - Mince all the fresh herbs together - Crush the olives with the blade of the knife - Mix the Sea Bass with the minced fresh herbs, the crushed olives and the olive oil - Season with salt, pepper and lemon juice - Marinate for 2 hours and serve well chilled |
