St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Celery root cooked in hay, its remoulade, parmesan cream & truffle
Are you a lover of plant products from the earth? The celeriac cooked in hay, accompanied by its remoulade and a cream of parmesan and truffle from Takashi Aoki and David Etcheverry, of Impressions restaurant, is there for you.
Serves 4
Preparation time: 40 min
Cooking time : 2 h
Smoking : 40 min
Resting time : 1 h
- 1 400 g organic celeriac
- Hay
Cream of celery root and cheese
- 430 g celery root
- 75 g celery leaves
- 1 l liquid cream
- 130 g grated Parmesan cheese
Dressing
- 30 g celeriac, grated
- 1 pickled mushroom, cut into 8 (optional)
- 6 g grated melanosporum truffle
- Fried celery spaghetti
- Celery leaf powder (optional)
- Winter purslane, arugula, wild fennel, primrose, salad burnet
- Olive oil
- Salt and black pepper
1 - Prepare the celeriac: preheat the oven to 210°C (gas mark 7). Scrub the celeriac with a brush to remove sand and impurities, then rinse well with water. Drain lightly and sprinkle with coarse salt. Cover the celery with hay, wrap in aluminum foil and bake in the oven for 1 h 30 - 2 h. The celery is cooked when you can gently push in a tip.
- Put the celery and hay in a deep saucepan or stainless-steel bowl, set fire to the hay, cover with a lid or aluminum foil and leave to smoke for 40 min.
2 - Prepare celery powder: peel the celery. Blend the peeled, dried skin to make salted celery powder.
3 - Make the cream of celery and cheese: place all the ingredients (except the Parmesan) in a saucepan and bring to the boil. As soon as it boils, remove from the heat, cover and leave to infuse for 1 hour. Return the mixture to the heat and, once boiling, add the cheese, blend, strain through a sieve and leave to cool. Set aside.
4 - Arrange the pieces of roasted celeriac in the center of the plate, the grated celery on the left and the fried celery on top. Place the grated truffle and mushroom on top of the celery pieces. Pour a little cream of celery on the right. Decorate with celery flowers and powder. Season with salt and pepper and drizzle with olive oil.
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