4.Light-rice-cream

 

World-renowned three Michelin star chef, Yannick Alleno shares with us a three-course menu from his latest cook book Ma Cuisine Française. There are only 1,000 copies of the limited edition, which costs US$2,050. Serve this at your next dinner party and you’ll certainly be the hostess with the mostess.Cold Starter: LIGHT RICE CREAM OF WASABI PEARLS AND MACKEREL PETALS

Serves 4

INGREDIENTS

  • 100g of basmati rice
  • 3 gelatin leaf
  • ½ cup dark chocolate chips
  • 3.5cl of liquid cream
  • salt, pepper mill

DRESSING

  • 4 fillets of mackerel 100g each
  • 50g of mayonnaise
  • 5g of wasabi
  • 1 seaweed nori leaf
  • olive oil
  • pure sea salt

PREPARATION

  • Cook rice in 40ml water for 20 minutes. When rice is cooked mix everything and pass through a conical strainer. Retrieve 20cl.
  • Add the gelatin previously rehydrated in cold water. Keep cold.
  • Gently fold the cream previously whipped and adjust seasoning.
  • Add mixture in flexible moulds (3cm diameter) and freeze in refrigerator for an hour.

FINISHING AND PRESENTATION

  • Carefully remove the skin of the mackerel fillets.
  • Prune petal of mackerel and season with a trickle of olive oil and pure sea salt.
  • In a pearly shell drop off the light rice cream, place harmoniously petals of mackerel and add some drops of mayonnaise mixed with wasabi.
  • Add the seaweed nori leaves cut in julienne (thinly shredded).

4.Entrecote-strips,-confit-tomatoes-with-basil-grated-truffle-and-parmesan

Main Course: ENTRECOTE STRIPS, CONFIT TOMATOES WITH BASIL, GRATED TRUFFLE AND PARMESAN

Serves 4

INGREDIENTS

Couverture d’entrecote

  • 4 pieces of steak of 150g each

Beef jus

  • 1kg beef adornment
  • 10cl peanut oil
  • 100g carrots
  • 100g onions
  • 1 clove of garlic
  • 1 spring of thyme
  • 50g butter

Tomato confit

  • 4 tomatoes
  • 5cl olive oil with basil
  • 2 cloves of garlic
  • 1 spring of thyme
  • 1 bay leaf
  • salt and pepper to taste

Basil agar

  • 1 carrot
  • 1 onion
  • 1 bunch of basil
  • 5g agar

FINISHING AND PRESENTATION

  • 20g black truffle
  • 20g parmesan block
  • raisin seed oil
  • salt and pepper

PREPARATION

Couverture d’entrecote

Lightly grease the steak and cut into strips of 10cm long and 2cm thick. Refrigerate.

Beef jus
Cut beef trimmings into small pieces and fry in a frying pan with oil. Add the carrot, onion and minced garlic, thyme and butter. Let it simmer for 5 minutes. Remove, drain and deglaze the sauté pan with a little cold water to get all the essences of the frying process. Put all the ingredients in a wok. Add water till covered and leave to simmer for 2 hours, mixing regularly. Pass through a strainer and reduce by half to obtain a syrupy consistency. Keep in a water bath

Tomato confit
Peel the tomatoes and keep in icy water. Cut in half lengthwise and remove seeds. Season. Place them on a sheet covered with baking paper and sprinkle with a drizzle of olive oil with basil, sliced ​​garlic, thyme and bay leaf and keep in the oven for 1 hour and 30 minutes at 75C.

Basil agar
Peel, wash and finely chop the carrot and onion. In a saucepan, place the carrot, onion and basil. Add water and bring to boil. Keep simmering for 1 hour over low heat. Strain the broth to remove all impurities. Mix 50cl broth with agar and bring to boil for 2-3 min. Add the finely chopped basil leaves and pour the agar on a stainless steel plate with a thickness of 2mm. Leave in the refrigerator to freeze, then cut rectangles 15cm long and 13cm wide. Refrigerate

FINISHING AND PRESENTATION

  • 20g Parmesan block.
  • Raisin seed oil.
  • Salt and pepper.

PREPARATION

  • Season the steak.
  • In a hot sauté pan, fry strongly on each side with a little oil.
  • Remove and let stand for 5 minutes on a stainless steel grid.
  • Heat the tomato confit in the oven at 180°C for about 5 minutes.
  • On a plate, place the entrecote strips and cover with an agar rectangle.
  • Place the dish under the broiler for a few moments.
  • Draw a petal with the tomato confit on a small plate on the side. Add pepper.
  • Grate at the last moment with black truffle and Parmesan.

4.Chilled-Mango-Soup-with-Coconut

Dessert: CHILLED MANGO SOUP WITH COCONUT

Serves 4

INGREDIENTS

Mango Coulis

  • 375g mango
  • 63g mango puree
  • 63g passion fruit puree
  • ginger vinegar

Coconut Coulis

  • 250g coconut puree
  • 1g de gomme xanthane

FINISHING AND PRESENTATION

  • Add 30g mango coulis in a jar.
  • Using the pipette, add drops of the coconut coulis on the mango
  • Sprinkle lightly with grated coconut.

PREPARATION

Mango Coulis

Peel the mangoes and mix the mango meat with mango puree and passion fruit puree. Add a dash of ginger vinegar. Refrigerate.

Coconut Coulis

Combine the coconut puree, add xanthan gum, and mix until thickened. Place the mixture in a pipette and refrigerate.