Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine

1/9/24, 8:30 AM

Benjamin Breton, chef at L'Auberge de Lucinges in the Haute-Savoie region of France, honors celery in a delicate tart.

This recipe by Benjamin Breton, chef at L'Auberge de Lucinges restaurant in Haute-Savoie, is from the 2024 edition of Book 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves8
Preparation 1 h
Cooking time 3 h 30

Ingredients for Benjamin Breton 's fine celery tart

For the celery tart

300 g puff pastry
80 g butter
2 celery balls
salt and pepper
Juice from celery skins

For celery skins and peelings

50 g celery stalks
100 g onions
1 clove garlic
Thyme
Laurel
5 cl oil
50 g butter
50 g soy sauce
5 cl yellow wine
1 l water

For the hazelnut butter sabayon

4 egg yolks
150 g butter
6 cl water
2 cl lemon juice
Sal t

Steps for Benjamin Breton 's fine celery tart

Prepare the celery tart: peel the celery (keep the skins), wash and finely chop with a mandolin. In a frying pan, with the butter, salt and pepper, successively build up the different layers of celery leaves. Cover with the puff pastry. Bake at 220°C for 25 min. Press down with a second frying pan and unmould. Cut into 8 slices.
To make the celeriac juice, place the celeriac skins in a saucepan with the oil until golden-brown. Add the butter to continue the caramelization process, then add the chopped aromatic garnish. Deglaze with yellow wine, then soy sauce. Moisten with water. Simmer for 3 h. Strain through cheesecloth, pressing well. Cool, degrease and reduce to consistency.
Make a beurre noisette and leave to cool. Make a sabayon with the egg yolks, water and lemon juice. Mix with the beurre noisette and finish with the salt.
Finishing and presentation: reheat the celery tart in the oven for 3 min at 180°C. Arrange the various elements on the plate. For gourmets, add a few slices of black truffle.