Jerusalem artichoke and truffle in contemporary Viennese, by Julien Allano, chef of Clair de la plume, in Grignan, in the Drôme
Ingredients for 4 persons :
- 16 Jerusalem artichokes
- 400 g of 35% liquid cream
- 16 small bread croutons (cube)
- 16 pieces of hazelnuts
- 32 small cubes of raw Jerusalem artichokes
- 60 g of meat juice
- Bacon powder
- 32 cubes of black truffle
- 200 g onions
Peel the Jerusalem artichokes and cook them with the onion for 35 minutes over low heat. Puree, add the cream, mix and strain, season with salt and pepper. Put in a whipped cream siphon, gas with 2 cartridges.
Arrange the croutons, hazelnuts, truffles and Jerusalem artichoke cubes on a hot plate. Pour a spoonful of meat juice, top with the Jerusalem artichoke viennois preparation and sprinkle with bacon powder.
Optional: a few truffle shavings at the last moment.
Celeriac, coffee and truffle, by Julien Allano
Ingredients for 4 persons :
- 4 small celeriacs
- 20 cl of milk
- 20 cl of cream
- 10 coffee beans
- 20 g of truffle
- 1 g of agar-agar
- Almond slivers
- Olive oil
- Salt pepper
Preparation of celeriacs:
Wash and peel the celeriac, taking care to keep the branches and the peelings. Remove the leaves from the celery stalks. Store the leaves in cold water. Finely slice the branches.
Coffee emulsion:
Cook the celery peels in the milk and cream for 20 minutes over low heat. Off the heat, steep the coffee beans for 20 minutes. Mix everything, season with salt and pepper and place it in a whipped cream siphon. Gas with 2 cartridges.
Truffle:
Mix the truffle with the same amount of water as the truffle. Season with salt and pepper, set aside.
Cooking celery:
Steam the leaves like spinach, less than 1 minute. Cook the whole peeled celery with a bottom of water, olive oil, salt and pepper, and a lid. Turn regularly for 15 minutes. Make the salad with the chopped branches, almonds, olive oil, salt and pepper.
Dressage:
Pour the coffee emulsion onto the bottom of the plate, place the small celeriacs cut in four on top, then a few leaves of branch salad with almonds. For more delicacies, add a few shavings of truffle.
Chef’s tip: for a vegetarian dish, double the quantities. As a garnish, it can accompany a nice roast poultry.
Black truffle puree, yellowœConfit chicken egg, by Julien Chabozy, chef of Côtés Toqués, in Néris-les-Bains, in Allier
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