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.
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Apples and celery sticks
With a background in pastry-making, chef Virginie Thenot offers a simple, tasty dessert combining fruit, vegetables and Breton shortbread.
This recipe by Virginie Thenot, former chef at Les Jardiniers restaurant in Ligré, 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 6
- Preparation time: 30 min
- Cooking time: 35 min
- Resting time: 2 h
Ingredients for Virginie Thenot 'sapple and celery sticks
For the Breton shortbread
- 2 egg yolks
- 80 g semi-salted butter
- 6 g baking powder
- 80 g sugar
- 140 g flour
- 1 vanilla pod
For the baked apples
- 6 apples (elstar or braeburn)
- 100 g butter
- Celeriac mousse
- 600 g celery stalks
- 300 g mascarpone
- 80 g sugar
- 150 g liquid cream
Virginie Thenot 'sapple and celerysteps
- Prepare the Breton shortbread: whiten the yolks with the sugar, add the softened butter, then the flour, baking powder and vanilla. Roll out the dough between two sheets of parchment paper, about 1 cm thick, and leave to rest in a cool place for 2 hours. Cut into disks with a cookie cutter and bake for 15 min at 170°C (th. 5/6). Cool on a wire rack.
- Prepare the baked apples: peel and core the apples, place in an ovenproof dish with a knob of butter. Bake for approximately 20 min at 180°C (gas mark 6), depending on size.
- Prepare the celery-branch mousse: centrifuge the celery-branch and whisk in the mascarpone, cream and sugar. Then gently fold in the celery juice (approx. 100 g). Set aside in a piping bag.
- Assembly: arrange your Breton shortbread on the plate, place the slightly warm apple on top and, finally, the mousse in the piping bag. Decorate with edible flower petals.
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