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THIBAUT GAMBA

Le Logis de la Cadène ✽ — France

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Sea Urchin Velvet, Carrot Meringue, Timut Pepper, Tagetes

Sea Urchin Velvet, Carrot Meringue, Timut Pepper, Tagetes

  • ANTIPASTO
    6 PERS
  • TEMPI
    8 H 45
  • TEMPO DI PREPARAZIONE
    45 MIN
  • TEMPO DI COTTURA
    8 H

INGREDIENTI

CARROT MERINGUE
60g carrot juice
40g egg white powder (albumen)
40g sugar
180g egg white


SEA URCHIN VELVET
150g sea urchin tongue
50g liquid cream
5g gelatine leaf


TAGETES TIMUT PEPPER REDUCTION
100g white vinegar
100g white wine
10 tagetes flowers
10g tagetes leaves
20 pieces Timut peppercorn
1 lemon
1 lime
½ grapefruit


TAGETES OIL
100g grapeseed oil
30g tagetes leaves


TAGETES & TIMUT PEPPER EMULSION
80g egg yolk
40g Timut pepper reduction
40g liquid cream
80g tagetes oil


FINISHING
Aquitaine caviar, as needed (if possible)
Fleur de sel, alternatively

SVILUPPO DELLA RICETTA

1. CARROT MERINGUE
Combine all ingredients and beat with a mixer. Lay the meringues on a baking sheet and leave to dry in the oven at 60°C for 6 hours.


2. SEA URCHIN VELVET
Blend the sea urchin tongues and set aside. Bring the cream to a boil, then add the gelatine, soaked in cold water, and stir. Add the sea urchin to the cream-gelatine mixture. Shape into a half-sphere and chill in the refrigerator for at least 2 hours.


3. TAGETES TIMUT PEPPER REDUCTION
Mix the vinegar, wine, tagetes flowers, tagetes leaves and Timut peppercorn and reduce by ¾. Cut the citrus fruits into segments and add to the rest during reduction.


4. TAGETES OIL
Blend the oil and tagetes, strain in a cloth and set aside.


5. TAGETES & TIMUT PEPPER EMULSION
Make a sabayon with the egg yolks and Timut reduction. Emulsify with the tagetes oil. Finish with the warm cream.

 

FINISHING & SERVING INSTRUCTIONS
Arrange the meringue in the centre of the plate, grated at the base for better stability. Add the half sphere of sea urchin in the centre. Dot the sabayon all around it. Add the tagetes flower petals. Season the sea urchin half-sphere with a few grains of Aquitaine caviar if possible, otherwise with a few grains of fleur de sel.

Krug Grande Cuvée
171ème Édition

J’utilise les fleurs de tagète, avec leurs notes de fruits jaunes et d’agrumes, tous les jours dans ma cuisine.

Thibaut Gamba

Le Logis de la Cadène

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C’est le bouquet ! En 2024, La Maison Krug célèbre l’élégance délicate, la diversité exquise et le potentiel inégalé des fleurs comestibles.

All KRUG Chefs

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Krug Grande Cuvée
Krug Grande Cuvée
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