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.
Artichoke fritters, spicy tomato paste, bois boudran sauce
Are you a fan of spicy dishes? Domitia chef Jérôme Faure has just the thing. Artichoke knobs in fritters with a spicy tomato paste and bois boudran sauce are sure to wake you up.
Serves 10
Preparation time: 25 min
Cooking time: 55 min
- 30 frozen button artichokes
Bois boudran sauce
- 30 cl grape seeds
- 10 cl sherry vinegar
- 130 g ketchup
- 2 tsp Worcestershire
- 10 drops Tabasco
- 200 g shallots
- 10 g chervil
- 12 g chives
- 40 g tarragon
- salt and pepper
Tomato paste
- 1.3 kg tomatoes
- 3 onions
- 3 cloves garlic
- 1 bunch basil
- 3 tbsp. curry powder
- 5 tbsp. balsamic vinegar
- 9 tbsp. ketchup
- 3 tbsp. honey
- Tabasco
- olive oil
Doughnut dough
- 2 eggs
- 60 g whole curd cheese
- 100 g flour
- 50 g cornflour
- 14 g baking powder
- Frying oil
1 - Steamartichokes at 100°C for 10 min (or follow packet instructions).
2 - Prepare the bois boudran sauce: emulsify the ketchup, Tabasco, Worcestershire and sherry vinegar sauces with the grape seed oil. Add the chopped shallot, chopped herbs and season to taste.
3 - Prepare the tomato paste : sauté the onions and germ-free garlic cloves in olive oil. Add the quartered tomatoes and the rest of the ingredients. Bring to the boil and cook over low heat for around 30 min. Dry over high heat, then blend. Season and leave to cool.
4 - Prepare the doughnut dough: beat the eggs with a whisk, add the whole fromage blanc, the flour sifted with the cornflour and the baking powder. Finish with 10 cl water and a pinch of salt.
5 - Finishing touches: dip the artichokes in the batter. Fry in oil for approx. 1 min. Serve with the bois boudran sauce and warmed tomato paste.
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