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Sous lappellation actuelle de « cocktails dînatoires et amuse-bouche « lÉcole Lenôtre nous suggest de délicieuses recettes de pièces individuelles servies dans des petits contenants sobres, modernes et raffinés. Par exemple, en mini-assiettes : fleur de saumon au radis noir, en verres à vodka : persillé de volaille et foie gras, en cuillères chinoises : tartare de saumon, en coquilles dœuf : brouillade aux fines herbes, en petits pots : compotée de lapereau, en petites coupelles : noix de saint-Jacques et marinière daromates. Egalement des recettes exotiques rapportées dun journey du monde, des buffets informels (anchoïade, tapenade...), des feuilletés, toasts et canapés, des potages et consommés, des recettes de base et aussi des sauces daccompagnement (sauce vierge, rouille...). Une delicacies harmonieuse et élégante qui fait dire à Paul Bocuse que chacun pourra, « grâce à ce livre, mettre les «grands plats» dans de los angeles vaisselle de «poupée»
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Extra resources for Cocktails dinatoires et amuse-bouche
Sample text
Garnir les coquilles d'œuf, préalablement lavées et désinfectées, et décorer de ciboulette ciselée (photo n° 1). Use a Toc-œuf* (see photo p. 66 with recipe for chicken's egg lobster caviar) to cut the shells. Keep the shells for the presentation and keep the eggs to make the scrambler. Place the butter in a fry pan, pour the beaten eggs into it and cook, whisking constantly. O n c e cooked, add the cream away from the heat, alter seasoning and leave to cool. Finely chop the chervil, set aside 10 g for the finish and add the rest to the scrambler.
Garnir une cassolette de lanières des différents poivrons et d'olive et les surmonter d'un filet de rouget coupé en deux. Entourer d'un cordon de tapenade légèrement détendue à l'huile d'olive et décorer de feuilles de basilic et de brins de ciboulette. Wash the various peppers well and grill them on a hotplate to make the skins easier to remove (photo no. 1 ). Once the skin is off, cut them into strips and marinate in the olive oil with the lemon juice, black olives and basil. Fry the red mullet fillets, skin side down, in a little olive oil and season after cooking.
Vinaigrette Réaliser la vinaigrette en mélangeant tous les ingrédients. Bavaroise Pour la bavaroise, couper la pomme en petits cubes et les mélanger au fromage de chèvre. Ajouter les raisins gonflés. Monter la crème liquide et mélanger tous les ingrédients avec délicatesse. Rectifier l'assaisonnement. Réhydrater et faire fondre la gélatine avant de l'incorporer. Garnir rapidement des moules Flexipan®, lisser à la palette et réserver au froid. Napper les cuillères chinoises de vinaigrette et y déposer un dôme de bavaroise chèvre.