Goat cheese, peas, seaweed and chives by Maxime Bouttier

4/26/24, 8:30 AM

In this recipe, raw cream is layered with a tartar of seaweed and peas cooked in a custard sauce, then topped with a goat's cheese siphon.

This recipe by Maxime Bouttier, chef at Géosmine restaurant in Paris, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 50 min
Cooking time: 5 min
Resting time: 2 h

Ingredients forMaxime Bouttier 's goat's cheese, peas, seaweed and chives

For the goat cheese siphon

150 g fresh goat's cheese
150 g liquid cream
35% fat content
150 g egg whites
1 sheet gelatine

For the seaweed tartar

100 g sea lettuce
100 g dulse seaweed
1 lemon
2 bunches chives
1 shallot
3 cl white rice vinegar
2 cl mirin
1 cl sake (optional)
200 g fresh peas
120 g farm-fresh cream
Freshly ground black pepper
Salt
Oil
Chive flowers

Steps for Maxime Bouttier 's goat's cheese, peas, seaweed and chives

Goat's cheese siphon: soak the gelatin leaf in a bowl of lukewarm water for around 10 min. In a saucepan, bring 75 g crème fraîche to a gentle boil, then add the wrung-out gelatin and stir. Add the fresh goat's cheese, previously mashed with a fork, and whisk to obtain a smooth cream cheese.
Add the remaining 75 g of crème fraîche and the egg whites, and mix. Season with salt and pepper, then place in a siphon and chill for at least 2 h. Once cooled, place a gas cartridge in the siphon.
Seaweed tartar: finely chop the sea lettuce and dulse seaweed. In a bowl, collect the zest and juice of one lemon and add the chopped shallot, chopped chives, rice vinegar, mirin and sake, then mix with the seaweed tartar. Add pepper to taste. The iodine in the seaweed should add saltiness, so add a pinch of salt if necessary.
Cooking the peas: Cook the shelled peas in boiling salted water for 2 to 3 minutes, then plunge them into a container of water with ice cubes to stop the cooking process and lock in the chlorophyll. When they have cooled, remove the membrane around each grain. Season with salt, black pepper and a drizzle of olive oil or the herb oil of your choice (tarragon, coriander, thyme, etc.).
Before serving, fry the peas for a few seconds to cool them, making sure they remain crisp.
To serve: place some raw cream on the bottom of a soup plate, arrange the seaweed tartar and peas on top and cover with the goat's cheese siphon. Finish with chive flowers.

For furtherinformation, contact

Géosmine, 71 rue de la Folie Méricourt, 75011 Paris 11
14/20 in the Livre des 109
Read Gault&Millau's review of Géosmine

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