Silk grain veal, plural carrots & "Terre d'Hermès" simmered juice
In this atypical recipe, chef Zian Bodou and his team have created a distillate from all the raw materials that make up the "Terre d'Hermès" fragrance, which they were able to identify after extensive research. The oil is produced in the restaurant using a rotary evaporator.
This recipe from Zian Bodou, chef at the Obsidienne restaurant in Pau, 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: 20 min
- Cooking time: 30 min
Ingredients for veal, carrots and simmered jus
- 4 portions silken veal nuts
- Tamarind
- Reduced veal juice
For the carrot mousseline
- 1 bunch carrot tops
- 20 g cream
- olive oil
- 1 mandarin orange
- salt and pepper
For the baby carrots
- 8 baby carrots
- Juice from 500 g centrifuged carrots
For the "Terre d'Hermès " oil
- 2 g of "Terre d'Hermès" perfume distillate (a set of 50 olfactory notes, all distilled separately, then reassembled by the restaurant )
For the dressing
- Nasturtium leaves
Steps for veal, carrots and simmered jus
- Carrot mousseline: steam the carrot tops to retain as much flavor as possible, then blend with the cream, a drop of olive oil, salt and pepper and the mandarin orange juice, keeping the purée warm.
- Cook the baby carrots in the carrot juice until soft but still firm.
- Blend the tamarind and set aside.
- Terre d'Hermès" oil: dilute the "Terre d'Hermès" distillate in olive oil. Set aside.
- Finishing: sear the veal nuts in a very hot pan, keeping them pink.
- Arrange a quenelle of carrot mousseline on the plate, and top with baby carrots lightly charred with a blowtorch. Dot with tamarind condiment and decorate with nasturtium leaves. Add the veal, pearl the veal jus with "Terre d'Hermès" oil and serve piping hot.
Chef's note:
"This relatively classic recipe takes on a new dimension with the addition of the complex flavors of the "Terre d'Hermès" perfume, which is woody, vegetal and mineral, with lightly smoky citrus notes. The challenge is to proportion the various elements that make up the plate so that nothing takes over and everything comes together... like a perfume. "
Forfurther information:
- Obsidienne, 8 rue Adoue, 64000 Pau
- 12/20 in the Livre des 109
- Read Gault&Millau's review of Obsidienne
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