Julien holtzer
, modified at
6:37 p.m., December 24, 2021
Foie gras, caviar, lobsters, snails, poultry … The flavors of these most refined dishes overlap on our table and intermingle in the mouth to the delight of our taste buds. But the digestion often promises to be long, very long … Guest of Romain Desarbres this afternoon on Europe 1, the chef Pierre Gagnaire, three-starred for the first time in 1993, gives us ideas of rather daring associations, with light and revisited seasonal products.
Dare the sweet and savory
“We are in the middle of the period for Reunion Island lychees and Corsican clementines. You take beautiful scallops that you cut into thick slices. You collect lychees that you cut into small cubes and add a few segments of clementines. Sprinkle with it. ‘a small drop of olive oil, a little fleur de sel, a little grated lime. You put everything in the fridge. Then you take cauliflower cut into small wedges, which you blanch . You integrate it into your Saint-Jacques at the last moment. And it gives you a little entry. “
Favor white meats
For the main course, poultry, especially capons and turkeys, are generally preferred. But for the chef, it is possible to break the rules. On the condition, all the same, to respect certain imperatives. “I prefer a white meat. At this time of the year, it’s better. Start your cooking very early, around 6 pm, that it cooks your poultry quietly”, he advised, before giving some tips for making a dish out of the ordinary during this holiday season.
“Let’s take a small rack of veal. What’s interesting is what goes around. Me, I really like to accompany these white meats with winter salads with radicchio, puntarelle, all the endives, carmine, lamb’s lettuce and all that, you season it with the fat from the cooking of the meat.It’s absolutely delicious and served alongside Jerusalem artichokes which are cooked in a casserole dish with a little salted butter, small pieces of bacon, you have a festive plan. “