RECIPE FOR ROAST RIB OF VEAL FOYOT

Per person :
1 fairly thick 250g veal cutlet
1 small tomato, emptied, salted, peppered, the cavity filled with fresh breadcrumbs parsley and butter.

Mixture:
20g de mie de pain en chapelure
30g de gruyère râpé
20g de beurre
Mélanger comme une pâte la mie de pain, le gruyère et le beurre et lui donner la forme de la côte de veau. Réserver au frais.

Cooking:
Salt and pepper the veal cutlet, sprinkle with flour and cook it gently in butter in an ovenproof dish. When half-cooked, turn it over, and place the mixture on top. Put the tomato on one side and finish cooking in the oven, basting frequently with the cooking butter and until it is coloured.

Presentation:
Lay the cutlet and the tomato in the serving dish. Put the chopped shallot in the cooking butter, deglazed with a 1/2dl of dry white wine and the same quantity of good veal stock. Allow to reduce by half. Add 30g of butter, stirring lightly. Away from the heat, thicken the sauce, and coat the veal cutlet. Serve slightly buttered tagliatelli on the side.

ECIPE FOR OLD-FASHIONED PRESERVED DUCK FOIE GRAS

Recipe for 4 persons :

Cooking:

Heat the clarified duck fat to 100°C, allow it to drop to 70°C, maintain this heat throughout the cooking process. Plunge the lobes of foie gras into this fat and turn them over from time to time, cook for 20 minutes.Remove the lobes and allow them to drain on a rack. Wrap the foie gras in film and give them a cylindrical shape, allow to harden in the refrigerator, then remove the film from the foie gras. Place them in a bowl and cover completely with the clarified fat. Keep in the fridge for ten days.

Remove the fat around the foie gras and cut it into thick slices (1cm) add a little fine Guérande salt and coarse-ground pepper. Serve the toasted wholemeal bread separately.

RECIPE FOR THE “Train Bleu” ICED VACHERIN

For 4 persons

Ingredients:
100g of egg whites
200g of sugar
1 pinch of saltChantilly
cream:100g of crème fleurette
50g of icing sugar
4 scoops of raspberry sorbetfour scoops of lemon sorbet
Fruit coulis: 200g of raspberries
50g of sugar
1 lemon juice
20g of almondsmint leaves

Sequence:
whisk the egg-whites until stiff with the sugar and a pinch of salt. Using a ladle, spread four circles-10cm in diameter, 2cm thick- on a tray Pre-heat the oven to 50°C. Put the tray in the oven and allow to dry for 5 hours.Making the Chantilly cream: whisk the crème fleurette with the icing sugar until it forms peaks. Roast the almonds in the oven until blond. Making the fruit coulis: blend the raspberries with the sugar and the lemon juice Lay a scoop of raspberry and lemon sorbet on the meringue disc and raise the Chantilly cream pocket around the sorbet. Decorate with a sprig of mint and sprinkle on flaked almondsPut in the freezer.

RECIPE FOR RUM BABA

Ingredients:

500g of flour
10g of salt
40g of sugar
20g of butter
5 eggs
200g of melted butter

Preparation :

grease 20 baba moulds. Mix the flour, salt, sugar. Add the butter. Mix the eggs with a little tepid water. Give the pastry body. Let it settle for half an hour. During the cooking, make the syrup: one litre of water with 500g of sugar and a glass of rum. Once the babas are cooked soak them in the syrup.

Split the baba in the plate, sprinkle with sufficient rum and cover with fresh cream.