Wild mushroom and hazelnut tartlets, creamy fermented cep juice

This tartlet recipe from 109, Le Sang Neuf de la gastronomie française is representative of the local, alpine cuisine offered by chef Pieter Riedijk at his Achillée mountain restaurant in Bozel near Courchevel.

This recipe from Pieter Riedijk, chef of the Achillée restaurant in Bozel, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparationtime: 40 min
Cooking time: 50 min
Fermentation: 1 week

Ingredients for Pieter Riedijk 's wild mushroom tartlets

For the fermented porcini juice

500 g porcini mushrooms

For the tartlets

10 g softened butter
1 egg yolk
20 g flour
10 g hazelnut powder
1 pinch salt

For the porcini jam

1 eggplant (50 g)
50 g cleaned porcini mushrooms
3 white onions (50 g), thinly sliced
20 ml (2 tablespoons) vegetable stock
Olive oil
Salt and pepper

For the giblet stuffing

120 g chicken livers
Cogna c

For the pie filling

100 g porcini jam
50 g giblet stuffing
50 g sautéed wild mushrooms

For the mushroom sauce

75 ml fermented porcini juice
75 g butter
50 g cream

For the lacquering

2 tbsp. poultry juice
4 tbsp. mushroom juice
4 tbsp. balsamic vinegar
4 tbsp. soy sauce

For the finishing touches

Porcini mushroom slices and powder

Steps for Pieter Riedijk 's wild mushroom tartlets

Fermented porcini juice: Clean and mix whole porcini mushrooms with a little salt. Leave to ferment in a closed jar for a week, then strain.
Pie crust: Mix all ingredients, knead to make a dough.roll out the doughandcutinto circles to line the tart molds. Bake in a 180°C oven for 4 min with a weight on top, then 4 min without the weight.
Porcini jam: Peel the eggplant and dice the flesh. Brown in olive oil in a casserole dish. Do the same with the onion and porcini mushrooms. Bring everything together in the casserole and add the vegetable stock. Leave to simmer with a lid on. Once cooked, season and blend. Set aside in a cool place.
Giblet stuffing: Quickly brown the chicken livers in a hot pan. Flambé with cognac. Blend.
Garnish: Mix 100 g porcini jam and 50 g giblet stuffing with sautéed wild mushrooms. Pour over the tartlets. Smooth, then bake at 180°C for 10 min.
Mushroom sauce: Mix all ingredients, emulsify and season.
Lacquering: Mix all ingredients and reduce. Pour over the tartlets.
Finishing: Spread slices of porcini mushroom over the tartlets and sprinkle with porcini powder. Pour the mushroom sauce on the side.

Has this recipe inspired you to discover Pieter Riedijk's cuisine ? Read the Gault&Millau review of Achill&e acute;e.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

These recipes might interest you

Intermediate

Back of pearly cod & celery in all its states, fermented milk & lovage chive oil

Winner of the Dotation Gault&Millau, chef Alexandre Papin is offering a 5-course blind menu in his restaurant, originally a barn, in La Bernadière, in which this recipe has already appeared.

Read

Easy

Tagliolini with mussels

In Paris's 9th arrondissement, Adami chef Alfredo Sartore serves dishes that reflect his experience, a mix of French and Italian cuisine, as in this pasta recipe.

Read

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read