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Le Soleil de Carpentras
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The following recipes have been kindly provided by chefs.
Aumônières of Saint Jacques and Truffles
(Joël Roy M.O.F 1979, Restaurant Le Prieuré)
Ingredients:
16 scallop shell nuts
40g of truffles
Crêpe batter
Sauce:
2dl of fish bouillon
100g of butter
10g
of truffles |
For 4 people:
This dish, absolutely delicious, can easily be prepared in-group. A lot
of preparation must be done at the last minute, and everything
must remain warm.
Slice the truffles finely. Cut the scallop nuts in two,
lengthwise. Add salt and pepper. Warm the fish bouillon. Add
100g of butter and a few slices of truffle.
Mix to obtain a truffle butter. Poach the halves scallop nuts in
this butter for 2 minutes. Cook in a saucepan 2 thin pancakes
per person. Blanch the spinach leaves for 1 minute and warm up
the plates.
Set out 4 halves scallop nuts and a few truffle slices on each
crêpe. Close the crêpes like an aumônière and knit the crêpe
with a leave of chive.
Dispose
on each plate three spinach leaves. Place two aumônieres on the
leaves. With a spoon, introduce in each aumônieres some truffle
butter. Place the rest of the butter and some chervil around the
crêpes. |
Small
celeriac turnover with black truffles
Patrick Pignol, Restaurant Le Relais d’Auteuil
Ingredients for 4 persons :
Garnishing :
200g of celeriac
150g of button mushrooms
200g of foie gras
20g of truffles
Celeriac rounds :
8 slices of celeriac
2dl of milk
Celeriac mousse :
Use the rest of celeriac
Celeriac salt
1dl of milk
1dl of cream
Truffle juice:
4dl of reduced calf
Balsamic vinegar
60g of black truffles |
Prepare a brunoise with button mushrooms, foie gras (goose liver pâté),
bits of celeriac, ¾ of mixed truffles (to add at the end).
Celeriac mousse :
Warm up the celeriac in some milk. Place in the trainer. Add the cream
and the celeriac salt.
Truffle sauce:
Add some balsamic vinegar and some
truffle bits in the juice of reduced calf. Cut the celeriac in
slices of 2 millimeters.
Blanch
in some milk and cool down. Warm up the Brunoise
adding the truffles at the last moment. Add the milk in
the celeriac mousse as well as the celeriac rounds. When the milk is
warm enough, place a celeriac round on a plate, then some brunoise
and another celeriac slice on the top. Emulsify the truffle juice in
a mixer. Coat the celeriac with the Truffle juice. Enjoy! |
You can try these courses as well as
many others in these two restaurants:
Restaurant Le Prieuré
3, rue du Prieuré
54630 Flavigny sur Moselle
tel: 03 83 26 70 45
Au Relais d’Auteuil
31, boulevard Murat
75016 Paris
tel : 01 46 51 09 54
You
will always be welcomed and will have the chance to taste delicious dishes in
these restaurants.
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