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.
Grand Marnier soufflé
Under the Provencal sun at Le Jas restaurant, Émeric Corbon presents his version of the classic Grand Marnier soufflé, a quick and easy recipe.
Serves 6
Preparation time: 20 min
Cooking time: 15 min
Pastry cream
- 50 cl milk
- 5 egg yolks
- 40 g potato starch
- 90 g sugar
- 6 cl Grand Marnier
Soufflé
- 8 egg whites
- 50 g caster sugar + 20 g for the ramekin
- Grand Marnier
- Butter
- Powdered sugar
1 - Make a crème pâtissiè;re: beat the egg yolks with the sugar and potato starch in a mixing bowl. Bring the milk to the boil, pour over the previous mixture, then pour back into the pan and boil for 2 min, stirring constantly. Allow to cool, then stir in the Grand Marnier.
2 - Prepare the ramekins: brush 6 ramekins with butter, then add caster sugar to coat the sides of the ramekins with sugar, to help the soufflé rise.
3 - To make the soufflé: whip the egg whites stiff with a mixer, then add 50g caster sugar to stiffen the whites. Pour the crème pâtissière into a bowl, fold in the egg whites and mix until smooth and creamy.
4 - Preheat oven to 190°C (gas mark 6-7). Mix to a smooth, lump-free consistency. Ladle the mixture into the ramekins and bake for approx. 10 min.
5 - Presentation: once out of the oven, dust the soufflés with powdered sugar and add some Grand Marnier for those with a sweet tooth.
These recipes might interest you
Muge pickles
Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.
Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Marinated salmon with beet pulp
Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.
Lemon tea cake
An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.
Chicken & quince, gochujang-kimchi condiment
In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.
