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Lightly smoked leek, Bigorre bacon & beaufort emulsion
Yann Foucher, chef at the René slope restaurant in Savoie, has come up with a simple, gourmet mountain recipe that will wow your guests right from the start.
This recipe by Yann Foucher, chef at Restaurant René in Val-d'Isère, is from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Cooking time: 15 min
- Resting time: 12 h
IngredientsforYann Foucher 's smoked leeks, bacon and beaufort cheese
- 4 fine leeks
- 8 thin slices of Bigorre bacon
- 12.5 cl milk
- 6.5 cl 18% cream
- 100 g beaufort cheese
- ½ leaf gelatin
- 1 slice sandwich bread
- Clarified butter
- Oi l
Steps for Yann Foucher 's smoked leek, bacon and beaufort
- The day before, cut the 4 leeks to the same length, taking care to keep as much white as possible, then wash them to remove the soil. Clean some of the leek greens and dry them in the oven for 12 hours at 50°C (th. 1/2) before grinding them to a powder.
- Make the beaufort emulsion: bring the milk and cream to the boil, add the grated beaufort, blend with a hand blender and add the gelatine. Strain the mixture and fill a siphon with 2 gas cartridges.
- Cut the bread into small cubes and brown in the clarified butter. Braise the leek whites in oil in a closed frying pan for 20 minutes, then cut them in half lengthwise. Open them slightly and arrange them on a plate. Put the emulsion in the middle with a few croutons of sliced bread. Place the slices of bacon on top and sprinkle with the leek green powder.
Further information
- René, Piste Mangard, 73150 Val-d' Isère
- 11.5/20 in the Livre des 109
- Read Gault&Millau's review of René
