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.
© joannpai
Olive oil wreath
Are you a lover of brioche bread? Assaf Granit's olive oil crown from Tékès will be ideal for your breakfasts, snacks or other gourmet snacks.
for 1 piece
Preparation time: 30 min
Cooking time: 25 min
Rest : 3 h
- 40 g fresh baker's yeast
- 240 g brown sugar
- 2 kg flour
- 36 cl olive oil
- 54 g salt
1 - Prepare the dough : start by blending 33 cl water, yeast and brown sugar for 5 min in a food processor. Add the flour and knead. As soon as the dough is smooth, add the olive oil and salt, and mix for a further 5 min, until the dough is smooth.
2 - Place the dough in a bowl and leave to rest for 2 h at room temperature (or overnight in the fridge).
3 - In a dish or on a baking sheet, form 45 g balls - it's very important to leave a 1 cm space between each ball. Leave to rest for 1 h.
4 - Place in a 180°C oven and bake for 25 min. When the bread is golden brown, brush with olive oil and coarse salt, then serve warm.
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