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New Year's menu
This is how you do it
COURT 1
Crab frikassése - served in a tart with small herbs
Warm the crust for 4 minutes at 160 degrees, after heating let it cool for 5 minutes.
Once cooled, place a spoonful of the crab salad on the bottom
Garnish with the salt herb salad
COURT 2
Rimmed Lobster - Baked tomato and sweet fennel
Warm the tomatoes for 4 minutes at 160 degrees
Warm the fennel purée in a small saucepan over low heat until warm.
Spread a spoonful of puree, like a strip, on a plate
Place 3 pcs. lobsters distributed on top of the strip of puree
Then place the hot tomatoes on top of each spiny lobster
Drizzle the basil oil around the dish
Garnish with cress
COURT 3
Smoked beef brisket - with potato soufflé, truffle sauce and Hokkaido
Heat beef breast with sauce for 20 minutes at 180 degrees
Heat the potato soufflé for 15 minutes at 180 degrees.
Heat hokkaido for 10 minutes at 180 degrees.
Heat the pickled onion for 5 minutes at 180 degrees.
When hot, remove the meat from the sauce and place on a plate
Place a piece of Hokkaido next to the meat
Place 3 pcs. onion up of Hokkaido
Pour the sauce over the dish
Garnish with the herb crudité
Serve the cat waffle soufflé on the side
COURT 4
Baba au rhum - with dulche de leche and lime
Shred the megranité with a fork and put it back in the freezer
Warm the cake for 4 minutes at 160 degrees
When the cake is warm, glaze the cake with the glaze and place it on a plate
Spread the dulche de leche cream along the cake
Drizzle rum syrup around the dish (the entire contents of 1 pipette)
Spread a large spoonful of lime granita around the cake and cream
Decorate at the end with a tuille
