Strawberry, goosefoot & flax

5/3/24, 8:30 AM

Camille and Bastian Loridat are keen to make the most of local flora, as in this strawberry recipe to which they have added égopode, a wild plant found in undergrowth.

This recipe from Camille and Bastian Loridat, chefs at the Épicéa restaurant in Besançon, 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 to 6
Preparation time: 2 h
Rest : 48 h
Cooking time: 10 min

Ingredients for the strawberry, goosefoot & flaxseedsoufflé

For the puffed flaxseed oil

35 g flaxseed
5 cl sunflower oil

For the mascarpone

50 cl liquid cream 30% fat
3 cl white vinegar
30 g vergeoise

For the goosefoot jelly

75 g goosefoot (alternatively, carrot tops)
50 g sugar
50 g cider vinegar
1.5 sheets gelatin

For the oregano cream

25 cl liquid cream 30% fat
13 g whole oregano

For the mascarpone-organo whipped cream

100 g mascarpone (homemade or store-bought)
100 g oregano cream
50 g white sugar

For the strawberry tartar

125 g strawberries

For the strawberry gazpacho

400 g strawberries
100 g goosefoot
70 g white sugar

Steps for strawberry, goosefoot & flax

Puffed flaxseed oil (2 days before): toast the flax in a frying pan. Keep 10 g for the dressing. Blend the rest in the oil and leave to macerate for 48 hours. Strain and reserve the linseed oil in a pipette.
Mascarpone (the day before): bring 50 cl cream to the boil with the vergeoise. Add the vinegar and whisk quickly. Leave to cool at room temperature for 1 h. Rinse a tea towel and place in a colander. Pour the mixture into the cloth, then leave to drain in a cool place for around 24 h. Recover the mascarpone.
Cream with oregano (the day before): boil the cream and pour over the oregano. Blend and strain through a fine sieve.
Goosefoot jelly (the day before): rehydrate the gelatine in very cold water for 10 min. Meanwhile, blend the fresh goosefoot with 20 cl water, sugar and vinegar. Strain through a fine sieve to recover the juice. Heat a quarter of the juice without bringing to the boil. Remove from the heat and dissolve the rehydrated gelatine. Leave to cool for a few minutes at room temperature, then add the remaining juice. Chill for 24 h.
On the big day, blend the jelly finely and set aside in a pipette or piping bag with a fine plain tip.
Strawberry tartar: wash and hull the strawberries. Cut into brunoise (0.5 cm) and set aside.
Strawberry gazpacho: mix all ingredients with 7 cl water, strain through a fine sieve to obtain a smooth gazpacho.
Mascarpone-origan whipped cream: whip all ingredients together.
Arrange the oregano whipped cream in a small dish. Place the strawberry tartar on top. Pour the gazpacho and a drizzle of linseed oil around it. Sprinkle with dots of goosefoot jelly and toasted linseed. Decorate with meringue slivers.

Chef'sword:

"Egopod is a wild plant that can be eaten raw, in salads (young shoots) or cooked, like spinach. You can replace it in this recipe with carrot tops, whose taste is subtly similar to that of the goosefoot. "

Further information

Épicéa, 11 rue Claude Pouillet, 25000 Besançon
12/20 in the Livre des 109
Read Gault&Millau's review of Épicéa

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