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.
Rack of pork, creamy peas & andouille tartlet
L'Insouciant and its chef Corentin Courtien are pure Sarthe products, just like his expert plate: rack of pork, followed by creamy peas and andouille tartlet.
Serves 4
Preparation time: 2 h
Cooking time: 4 h 30
- 600 g rack of pork
Candied pork belly
- 300 g pork belly
- 30 g sage
- 40 g buckwheat flour
Buckwheat juice with beer
- 20 cl beer
- 50 g butter
- 50 g buckwheat flour
Creamy pe as
- 600 g peas
- 30 cl cream
- 20 g sage
- 50 g butter
Tartlet
- 1 sheet of brick pastry
- 30 g butter
- 80 g peas
- 80 g Guémené andouille sausage
- 10 g sage
- 30 g samphire
Peaveil
- 2 g agar-agar
- 300 g pea pods
1 - Prepare the rack: ask your butcher to lift the racks, spread them out and bone them. Keep the bones for the juices. Brown the squares in a frying pan with a little fat, then leave to cool. Vacuum-seal them and cook in water at 62°C for 1 hr. Leave to cool immediately and keep refrigerated. Just before serving, snackez (cook quickly over high heat).
2 - Prepare the pork belly: sprinkle with sage. Moisten brisket to the brim, add buckwheat flour and bake, covered, at 160°C (th. 5-6) for 3 h.
3 - Prepare the buckwheat juice with beer: brown the bones in a pot, deglaze with the beer, then moisten to the brim. Allow to reduce. Strain through a sieve. Bind the sauce with a buckwheat roux, adding the butter and 50 g flour.
4 - Prepare the sage-pea cream sauce: shell the peas. Cook them in the cream with the sage. Once the mixture is cooked, blend and add the butter. Strain the purée.
5 - Prepare the tartlets: brush the brick pastry with melted butter. Cut into circles and place in tartlet molds. Bake at 180°C (th. 6) for 8 min. Cook the peas in an English sauce. Cool immediately. Chop the samphire and sage leaves. Cut the andouille de Guémené into cubes. Just before serving, pan-fry all the ingredients and place in the tartlet.
6 - Prepare the pea veil: blanch the pea pods. Blend them with 20 cl of water, then strain and place a third in a saucepan. Bring to the boil, then add the agar-agar. Add the rest and pour onto a baking sheet. Leave to cool, then cut out with a circle once cooled.
7 - Presentation: place a rack of pork on the plate, sprinkle with buckwheat seeds. Place the tartlet next to it, and place the pea veil on top. In another plate, pour the creamy pea sauce, add the cubed pork belly, a few sautéed peas and sprouts. Pour the juice over the rack and brisket.
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