Fermented beans and hemp cookies, cheese ice cream
In this recipe by chef Guillaume Winterstein, piglet is presented as a roast loin, saddle as porchetta and leg as a knuckle of ham.
This recipe from Guillaume Winterstein, chef at L'Agapè restaurant in Cagnes-sur-Mer, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparation time: 50 min
- Cooking time : 8 h
- Rest: 1 night
Ingredients for Guillaume Winterstein's piglet declination
- 1 rack of piglet with saddle
- ½ piglet leg
- 1 bunch fine Swiss chard or spinach
- 1 bunch thyme
- 8 green and yellow zucchinis with flowers
- 1 sprig basil
- 10 g 35% cream
- 4 egg yolks
- Olive oil
Specific equipment
- Kitchen thermometer
Steps for Guillaume Winterstein's piglet declination
Legs of pork:
- The day before, debone the leg, season it and leave it to rest overnight.
- Vacuum cook at 60°C for 8 h: if you don't have a special vacuum cooker, you can wrap the meat in an airtight freezer bag.
- Gently immerse the opened bag in a large volume of water (the water pressure will naturally expel the air) before resealing.
- Roast rack of pork and saddle in porchetta: Bone the rack of pork, separating the heel from the saddle. Bake the rack in an oven preheated to 57°C for 2 hours.
- Slightly reduce the volume of the chard in butter.
- Bone the saddle and lay it flat.
- Place the chard on top and roll up the saddle.
- Vacuum-bake at 57°C for 2 h.
- Stuffed zucchini flowers: Separate the flowers from the zucchini and remove the pistils.
- chop 4 green and yellow zucchinis.
- Set aside. thinly slice the remaining 4 zucchinis.
- Cover and drop into hot olive oil, without browning.
- Once cooked, blend with the cream, egg yolks and basil.
- Stuff the flowers with this zucchini royale, then steam for 7 min at 90°C, along with the zucchini slices.
- Arrange the yellow and green zucchini slices one on top of the other, topped with 2 stuffed flowers.
- Arrange an assortment of meats. Serve with a side salad.
Has this recipe inspired you to discover Guillaume Winterstein's cuisine? Read the Gault&Millau review of L'Agapè.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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