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Goat cheese, peas, seaweed and chives by Maxime Bouttier
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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