Tomato bavarois and ratatouille compote from Pierre Reboul
The Michelin-starred chef offers here a reinvention of the flagship dish of Provençal cuisine, presented in the form of small portions to unmold.
For 4 people
Preparation: 40 minutes
For the ratatouille:
- 10 g of garlic
- 200 g tomatoes
- 200 g onions
- 300 g of peppers
- 350 g eggplant
- 360 g zucchini
- 30 g of tomato paste
- 10 cl of olive oil
- salt
Sweat the onions in olive oil, then cook everything at the same time.
For the reduced tomato juice:
Mix 650 g of tomatoes then reduce.
For the tomato bavarois:
- 270 g reduced tomato juice
- 10 egg yolks
- 20 g of parsley (chopped garlic, parsley, olive oil, all mixed)
- 75 g of courgette brunoise
- 50 g diced red peppers
- juice of 6 yellow lemons
- 10 g of salt
- 10 gelatin sheets
- 600 g whipped cream
Whisk the egg yolks and gradually pour in the hot tomato juice, beating with a whisk to make it homogeneous. Once cooked, add the gelatin.
Cool and incorporate the parsley and brunoises previously mixed with the lemon juice and salt. Add the whipped cream.
Place the preparation in glasses then place a spoonful of ratatouille on top. Smooth the whole well, set aside in the refrigerator and unmold before serving.
Zucchini flowers stuffed with a riste of eggplant and seared langoustines from Nadège Serret
Inspired by the refined cuisine of Michel Guérard, the chef of Villa Saint-Ange, in Aix-en-Provence, likes to focus on three products. Here: zucchini flower, eggplant and langoustine.
For 4 people
Preparation: 1 h 30
Ingredients :
- 4 eggplants
- 2 spring onions
- 4 tomatoes
- 4 cloves of garlic
- 1 piece of sugar
- 2 sprigs of savory
- 10 cl of olive oil
- salt and pepper
Rinse and dry the eggplants. Cut them in 4, then in half-slices about 1 cm thick. In a casserole dish, heat the olive oil and fry the eggplants with salt for ten minutes, stirring constantly. Reserve them outside the casserole dish.
Peel and seed the tomatoes and dice them. Return the oil to the casserole dish and brown the onions and garlic for ten minutes. Add the tomatoes, sugar, simmer for five minutes. Add the eggplants, 80 ml of water, the savory, pepper, cover the casserole dish.
Preheat the oven to 140 ° C. Bake the casserole dish for an hour to confirm the riste. Once cold, garnish the zucchini flowers with the eggplant riste.
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