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.
Vichyssoise, cold Mona Lisa potato soup & summer truffles
A truly simple local dish, Vichyssoise is enhanced into a gourmet plate by Fabrice Giraud. In his restaurant Le Beslay, the soup is made with Mona Lisa potatoes and summer truffles.
Serves 8
Preparation time: 50 min
Cooking time: 1 h
- 50 g shallots, minced
- 250 g Mona Lisa potatoes
- 200 g leek whites
- 10 cl dry white wine
- 60 cl fat-free chicken stock
- 50 cl single cream
- 25 cl semi-skimmed milk
- 5 cl olive oil
Garnish
- 2 pencil leeks
- 1 clove garlic
- Thyme
- Laurel
- 16 Noirmoutier small potatoes
- 200 g brioche
- Nori seaweed
- 20 g Plantin fresh summer truffles
- 0.5 cl Plantin truffle oil
- 10 cl liquid cream
- 10 g Plantin truffle paste
Seasoning
- Juice of 1 lemon
- Espelette pepper
- salt and pepper
1 - Prepare the soup: sweat the chopped shallot, leek and potato with a little olive oil and salt, without browning, then deglaze with white wine. Reduce completely, then add the chicken stock and reduce by half. Add the cream and milk, cook for 5 minutes and pass through a blender, then a fine chinois while whisking. Season to taste with salt, pepper and lemon juice. Serve chilled, or even iced.
2 - For the garnish: cook the pommes grenailles with garlic, thyme and bay leaves in salted water. Cook the leeks in boiling water.
3 - Dice the brioche and brown in the oven without fat, adding nori seaweed and slices of truffle.
4 - Make a whipped cream with the liquid cream and truffle paste.
5 - Arrange a quenelle of truffle cream in the middle of the plate. Arrange the rest of the garnish harmoniously around it. Season and serve the vichyssoise separately in a chilled carafe.
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