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.
Smoked pear, cauliflower & cockles
Combining fruit and seafood: that's the challenge of the expert dish created by 21st commis chef Antoine Foezon. His dish combines smoked pear, cauliflower and cockles.
serves 4
Preparation time: 50 min
Cooking time : 20 min
Rest : 6 days
- 2 organic Breton cauliflowers
- 1 bunch fresh coriander
- ½ l milk
- ¼ lemon confit with salt
- 3 pears
- olive oil
- salt and pepper
Marinated cockles
- 500 g cockles
- 1 onion
- 1 garlic clove
- 25 cl dry white wine
- 2 sprigs fresh thyme
- 2 bay leaves
Dressing
- Purslane
- Garlic flowers
- Primros e
1 - Make the lacto-fermented cauliflower tabbouleh (6 days in advance): cut and blend a cauliflower into semolina. Weigh it and add 2% salt to the weight of the cauliflower. Add the chopped coriander leaves. Pour into a sealed canning jar and leave at room temperature for 5 days, then refrigerate for 24 hours.
2 - On the big day, prepare the cauliflower pur&e acute;e: cut ½ cauliflower into small pieces. Cook in milk for 15-20 min, then drain. Blend with the preserved lemon, salt and pepper to taste.
3 - Make the smoked pears: peel the pears, keeping the peelings and trimmings for the vinaigrette. Cut into 6 discs 2.5 cm thick. Remove the core using a cookie cutter. Smoke for 1 h 30 in a smoker (if you don't have one, read the chef's tip).
4 - Prepare the cockles marinière-style: peel and finely chop the onion and garlic. Sauté without browning in 2 tbsp. olive oil, then add the finely chopped herbs and white wine. Bring to the boil. Clean the cockles. Add them to the previous preparation. Cover and cook for a few seconds, until they open. Remove, shell and save the cockle juice for the vinaigrette.
5 - Prepare the vinaigrette: cook the pear skins and trimmings in the cockle juice. Blend and sieve. Adjust the vinaigrette to your liking.
6 - Finishing: shred the remaining ½ cauliflower with a mandolin and place in iced water. Wash the purslane.
7 - Presentation: place a spoonful of cauliflower purée at the bottom of the plate. Arrange a disc of smoked pear, fill the inside with the cauliflower tabbouleh, add a few cockles in vinaigrette, arrange a few cauliflower shavings, the purslane and the flowers on top.
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