COMPLIMENTS ols © « © e © e © e ePrefa CC Michel Roth Prix Taittinger 1985 - Prix Auguste Escofher 1986 Bocuse d'Or 1991 - Meilleur Ouvrier de France (best worker in France, 1991 On numerous occasions over the years, I've taken my work back to the drawing board, and that is how | have developed not just firm convictions, but also authentic values. One conviction of mine is that to succeed in this profession, which I chose ages ago, it macters to be humble, co surround oneself with virtuous, passionate professionals and to respect them, so that they have room to grow. | also have the conviction that bringing together a cohesive team is the key to success. It is with these principles in mind chat I have agreed to preface che publication of the Chateauforn’ chefs, in whose values I recognize my own. Cultivate a family spirit... During daily supervision of the teams, balance in the workplace must be achieved and maintained. To learn, to keep on learning... To feed one's mind in the pursuit of excellence. To dare, to never stop daring... Not to take success for granted. To love the customer... How can we uncover the motivation required in such an arduous profession, if it is not through love for the people we host? ‘To remain humble... ‘lo privilege che transmission of know-how and and the harmonious development of one’s teams, contributing to their fulfillment. To empha size rigor and performance... These are the prime qualities required in the chef's profession. To behave loyally and honestly... Nothing is possible without acknowledged loyalcy and unassailable honesty. By now, you will have understood why I accepted the invitation from the club of Chateauform’ chefs to write these lines. It is with unalloyed pleasure chat | have browsed through the recipes of fifty-two chefs brought together in these pages. And as our profession vitally depends on passionate producers who unstintingly give che best of themselves, they have provided us with advice on rigorous selection of the best ingredients. [ wish co complete this preface with a quoration from Paul Bocuse, the master of us all: “We are manual laborers, our professionial skills have got to be learned, it is a profession of mentorship in which skills must be transmitted from mentor to mentee.”Foreword —— Daniel Abittan President of Chateauform’ When my friend Jacques Horovitz and myself imagined Chateauform, we wanted a singular experience with a simple desire: to give pleasure cto our guests. Our recipe consisted of three ingredients: co facilitace discovery of magical locations; to enliven them, thanks to men and women determined body and soul ro make their participants happy; and to offer a generous, convivial table, maintained by talented chefs. After more than twenty years, the ingredients remain the same, and day after day, a dream comes true in our sixty-five houses as they welcome more than a million persons, year after year. The Chateauform' table epitomizes the art of sublimating food to produce happiness. With this book, I wished to pay tribute co the men and women who day after day bend over backwards to assume key roles in the creation of special moments of sharing. Our cable has evolved with the times and the expectations of our participants. Generosity and appreciation of healthful and high-quality products remain essential in our elaboration of lighter recipes, some of them vegan or gluten-free. On the present publication you will discover the cuisine brought into being by the chefs officiating in our houses in Europe. I sincerely hope you draw as much pleasure from your discovery of these recipes as you will from applying and sharing chem with your dearest of friends. Treat yourself well and enjoy...Contents Savory RECIPES Page 8 Sweet RECIPES Page 152 © 2) © GLUTEN FREE VEGAN LOCAVOREdunn ‘ 4, hhc pa ——— hat Sth lagen AVOT RECIPES ae lll Msi, 4Benoit _ LE PALAIS ABBATIAL DE ROYAUMONT VITELLO TONNATO SERVES 6 MAKE THE TONNATO SAUCE PREP: 30 MIN. Using a whisk, beat the egg yolk. mustard, and @ dash of balsamic vinegar together. Beating vigorously, drizzle in the grapeseed oil a little at a time INGREDIENTS Continue beating until the mixture emulsifies and forms a mayonnaise 1LB (500 G) COOKED ason with salt and peppe: BONELESS VEAL ROAST, COLD Season with salt and pepper. Place the mayonnaise, tuna, anchovies, and lemon juice in the bowl of a food FOR THE TONNATO SAUCE 1 LARGE EGG YOLK 1 TSP. DIJON MUSTARD processor. Process until the mixture is creamy and evenly blended. Season the sauce with salt and pepper, then strain it through a fine-mesh sieve BALSAMIC VINEGAR Thinly slice the veal and arrange the slices on a serving plate. Spoon tonnato % CUP (200 ML) GRAPESEED OIL sauce over the meat and decorate the dish with some or all of the suggested SCANT % CUP (102/35 G) garnishes. TUNA IN OLIVE OIL 3 ANCHOVY FILLETS 1 TSP. LEMON JUICE SALT AND PEPPER FOR THE GARNISH BORAGE FLOWERS. CARROT RIBBONS CROUTONS PEAS DICED CUCUMBERS RADISH SLICES SMALL ROMANESCO FLORETS. Benoit says To make a less expensive version of this dish tenderloin instead of veal you can use porkYannick CHATEAU DE NEUVILLE-BOSC » ONION 10 OZ (300 G) UNSHELLED PEAS 7 OZ (200 G) PROVEN STYLE QUINOA PAS PAL TA.OR >LAIN QUINOA PASTA 1 TSP (5 G) SAL 5 GRINDS OF PEPPER UPS (700 ML) WATER % CUP (200 ML) OLIVE OIL Yannick says Wash the kale leaves several times and remove the central vein. Chop the onion and shell the peas. In a large pot. place the kale. onion. peas. quinoa pasta, salt, and pepper and pour in the water. Cover and bring to boiling over high heat. Remove the lid reduce the heat to medium, and stir until the pasta is cooked, about 10 minutes. Drain the pasta and vegetables and adjust the seasoning if necessary. Transfer the ingredients to a salad bowl and stir in the olive oil, mixing thoroughly. Serve immediately with a dressing of olive oil and balsamic vinegar. — Kale and Quinoa PASTA SALAD This recipe showcases a leafy heirloom vegetable. packed with nutrients. forgotten for far too long but versatile and a pleasure to cook with | love its subtle sweetness and aniseed notesChristophe — CHATEAU DE BELLINGLISE SERVES 4 PREP: 45 MIN COOK: 5 MIN. INFUSE: 10 MIN INGREDIENTS, 8 SEA SCALLOPS 3% CUPS (800 ML) OXTAIL OR BEEF STOCK 1 TBSP. SMOKY GREEN TEA LEAVES 1 ORANGE CARROT 1 YELLOW CARROT 1 PURPLE CARROT TORANGE SALT AND PEPPER Christophe says Rinse the scallops under cold running water to clean them. then dry them on paper towel. Thinly slice the scallops crosswise, then arrange the flower pattern in shallow bowls. Refrigerate until ready to serve In a saucepan, heat the oxtail stock to boiling and remove it from the e for 1 the stock cool to 175°F (80°C), then stir in the tea leaves, infuss and strain With a vegetable peeler, peel the carrots and cut them into ribbons. Peel the orange and separate it into sections, removing all of the pith. Cut the sections into cubes. Brush the carrot ribbons with olive oil, season them with sa pepper. and roll them up into small tubes. Arrange the carrot rolls. orange cubes and pickled sea beans in the bowls with the scallops. Just before serving. pour the hot tea-infused broth over the scallops. and SEA SCALLOP CARPACCIO ——— in Smoky Green Tea Broth Most of the green tea | use comes from China. Infused in the stock, the tea delicately irnbues the scallops with its distinct yet subtle aroma and flavorThomas CHATEAU DE MAREIL-LE-GUYON CHICKPEA CROQUETTES and Red Bell Pepper Coulis 2 HR OR OVERNIGHT K THR 30 MIN FOR THE RED BELL PEPPER COULIS LLIONS, CHOPPED. 6 TOMATOES: PEELED DED ELY DICED 11 BSP LIGHT BROWN SUGAR > ML VEGETABLE STOCK 3 RED BELL PEPPERS, PEELED AND FINELY DICED SALT AND PEPPER FOR THE CHICKPEA ROQUETTES % CUP (5 € CHICKPEAS 7/150 G) DRY SOAKED OVERNIGHT 1 RED ONION. CHOPPED 2 CLOVES GARLIC. FINELY CHOPPED. 3 SPRIGS THYME 1 BAY LEAF 1% OZ (40 G) BLACK LIVES, CHOPPED 1 TBSP (20 G) VEGAN MARGARINE 2 TSP. CORNSTARCH 2 TSP SESAME SEEDS 1 TSP TURMERIC TSP CURRY POWDER LIVE Ol Thomas says MAKE THE RED BELL PEPPER COULIS In a skillet over medium-high heat. saute the scallions until just translucent Stir in the tomatoes and brown sugar. Pour in the vegetable stock. add the red peppers, and educe the heat to very low. Cook until well softened. In a blender. process to make a smooth coulis, season with salt and pepper. and keep warm MAKE THE CHICKPEA CROQUETTES Drain the soaked chickpeas and rinse them. Place them in a large pot and pour in enough cold water to cover them completely. Bring to boiling over high heat and boil for 1 hour. Check for doneness (they should be soft) and process them to a puree In a skillet with 4 cup (60 ml) of olive oil, cook the onion and garlic with the thyme and bay leaf until almost caramelized. Let cool. discard the thyme sprigs and bay leaf. and incorporate into the pureed chickpeas Stir in the chopped olives. margarine. cornstarch. sesame seeds. turmeric. and curry powder. When the ingredients are evenly distributed. form small sausage shapes with the mixture. In a nonstick skillet with a little olive oil, cook the patties for a few minutes. turning them regularly so that they brown evenly all over. Serve them hot. accompanied by the red bell pepper coulis. To ensure that the patties retain their shape as they fry. | place them in the freezer for about 20 minutes beforehand. While they are cooking. | drizzle them regularly with olive oil so that they color nicelyKevin —— MAISON DES CONTES SERVES 4 MAKE THE TOFU SKEWERS PREP: 30 MIN Cut the tofu into %-inch (2-cm) dice. In a saucepan. combine the soy sauce. a honey, tandoori spices, and olive oil and heat just until boiling. Remove t INGREDIENTS saucepan from the heat and gently stir in the tofu until the dice are well coated FOR THE TOFU SKEWERS Carefully remove the tofu and place it on a sheet of parchment paper to drain 1102. (320 G) SMOKED TOFU Sprinkle each cube with sesame seeds, Thread the tofu 4 the skewers and keep SCANT % CUP (100 ML) warm. SWEET SOY SAUCE 1 TBSP, HONEY 4 TSP. (10 G) TANDOORI SPICE MIX MAKE THE WHITE CABBAGE SLAW 2 TBSP. OLIVE OIL Thinly slice the cabbage and heat the olive oil in a wok or large skillet over high TBSP. BEAGK-SESAME SEEDS heat. Cook the cabbage for no more than 2 minutes—it should remain crisp Stir in the cilantro and remove from the heat FOR THE WHITE CABBAGE SLAW 1LB, (500 G) WHITE CABBAGE Place a tofu skewer and a serving of white cabbage slaw on each plate. 1 TBSP. OLIVE OIL % BUNCH CILANTRO. FINELY CHOPPED YAKITORI-STYLE SMOKED TOFU SKEWERS —_—— with Crisp Cilantro-Seasoned White Cabbage Slaw Kévin says This dish is usually served with sweet soy sauce, but for you spice lovers out th here is a second sauce you can whip up inno time at all. Simply combine % cup (125 ml) soy yogurt with 1 teaspoon honey, 1 teaspoon sesame oil, a pinch of ground ginger. and a pinch of tandoori spice mixMathieu CHATEAU DE ROMAINVILLE CARROT- WRAPPED SEITAN MAKI with Winter Vegetables Mathieu says | set myself the challenge of brightening up a winter meal. which led me to create this recipe. | selected my vegetables carefully so that the colors on the plate would not only delight the eye but also be a treat for the palate.CARROT- WRAPPED SEITAN MAKI —— with Winter Vegetables R THE WINTER VEGETABLES @ serves FOR THE Wit ETABI PREP: 30 MIN. &@ MASHUA TUBERS COOK 35 MIN 1GREEN MEAT RADISH 1 BLUE MEAT RADISH INGREDIENTS 2 LEAVES RED RUSSIAN KALE FOR THE MAKI 1% LB. (600 G) RED RUSSIAN KALE FOR THE SAUCE % ONION 1 SPRIG THYME 2 SPRIGS CILANTRO % SPRIG ROSEMARY % OZ. (12 G) FRESH GINGER 1BAY LEAF (ABOUT 1% TBSP. FINELY CHOPPED) JUICE OF % BERGAMOT ORANGE 1LB (500 G) SEITAN 1 TBSP. CORNSTARCH, DILUTED 1 TBSP. CORNSTARCH IN ALITTLE WATER JUICE OF % BERGAMOT ORANGE, SALTANDPEPRER 1 YELLOW CARROT 1 ORANGE CARROT OLIVE OIL MAKE THE MAKI Trim the stems of the red Russian kale and shred the leaves. Cook in a pot of boiling salted water for 4 minutes. Finely chop the onion. cilantro. and ginger. In a food processor, process the seitan and then add the chopped aromatics. Drain the kale leaves and add them to the food processor with 2 tablespoons of the olive oil, the cornstarch, and the bergamot orange juice. Process to make a soft stuffing for the maki that holds together. Peel the carrots and. using a mandolin. slice them into thin ribbons. Cook in a pot of boiling salted water for 3 minutes. Reserve the cooking water to use later. Refresh the carrot ribbons in a bowl of ice water, then dry them on paper towel. For each roll. spread a piece of plastic wrap on the work surface and place 10 carrot ribbons on it. alternating the colors and slightly overlapping them. Place a scoop of the stuffing on the carrots and shape into a cylinder with a 1%-inch (3-cm) diameter. Using the plastic wrap, roll as tightly as possible around the stuffing and seal the wrap securely at each end. Steam the rolls for 6 minutes. Carefully remove the plastic wrap and brush each roll with a little olive oil for gloss. Reserve in the refrigerator. MAKE THE WINTER VEGETABLES Peel the mashua tubers and cut them into %-inch (5-mm) slices. Boil in the water used for the carrots for 3 minutes. Refresh them in a bowl of ice water and dry them on sheets of paper towel. Peel the radishes and cut them into %-inch (5-mm) slices. First cook the green meat radishes in a pot of boiling salted water for 4 minutes. then the blue meat radishes. reserving the cooking liquid for the sauce. Plunge the radishes in a bowl of ice water to refresh and dry on paper towel. Cut the red Russian kale leaves in half lengthwise and set aside to use for garnish. Preheat the oven to 425°F (220°C) MAKE THE SAUCE Boil 4 cups (1 liter) of the vegetable cooking water with the thyme. rosemary. and bay leaf until reduced by half. Strain to remove the aromatic herbs. Stir in the bergamot orange juice and then the diluted cornstarch to thicken the sauce. Season with salt and pepper. Place the maki on a baking sheet and bake for 5 minutes. Season the radish and mashua tuber slices and add them to the baking sheet. Cook for an additional 4 minutes. To serve, arrange the maki on plates. then arrange the kale leaf halves. and the radish and mashua tuber slices to make a colorful design. Serve the sauce on the side.THIS TUBER. REMINISCENT OF THE JERUSALEM ARTICHOKE, IS THE EDIBLE ROOT OF A CLIMBING VINE WITH BEAUTIFUL ORANGE- YELLOW FLOWERS, OFTEN CALLED MASHUA IN ENGLISH. THE PLANT IS NATIVE TO THE ANDES, WHERE IT HAS BEEN CULTIVATED SINCE THE TIME OF THE INCAS. LITTLE KNOWN BEYOND SOUTH AMERICA, MASHUA DESERVES GREATER RECOGNITION FORITS MAR- VELOUSLY DISTINCT YET DELICATE FLAVOR. Andean Mother-of-Pearl All parts of the mashua plant are edible. The baby leaves can be eaten either raw or cooked, and the flowers are appreciated for their faintly spicy flavor. But the best part of this ancient vegetable is without a doubt the subtly flavored tuber. This root with a lovely mother-of-pearl and purple color has a mildly peppery finish when eaten raw, yet it loses its bite when cooked. Mashua is also believed to have some rather unexpected medicinal proper- ties some even say it has aphrodisiac effects. You do not need to be a culinary genius to coax the flavors out of mashua. Simply cut ic in half lengthwise, without removing the skin, and boil it in water co soften it. Then brown it ina skillet with a little butter, a few drops of sesame oil, and some finely chopped garlic and parsley. Bon appécit!Gilles — NOMAD - LA TABLE DE CHATEAUFORM' PREP: 30 MIN. REFRIGERATE: 20 MIN COOK: 20 MIN INGREDIENTS 3 TBSP. (10Z/30 G) CORNSTARCH 1EGG 2 EGG YOLKS 1. CUP (250 ML) MILK 2 TSP. (10 G) BUTTER 6 EGG WHITES 3% OZ ( ) CRAB MEAT IGS FRESH OR DILL), CHOPPED SALT PIMENT D’ESPELETTE Gilles says In a mixing bowl, combine the cornstarch. who a pinch each of salt and piment dEspelette. In a sau: boiling and gradually incorporate the cornstarch constantly. heat to boiling and simmer. still stirring. for 3 minut Transfer the mixture to a mixing bowl and reserve for 20 minutes. room temp: Preheat the oven to 350°F (180°C), Butter 4 small soufflé molds Whisk the egg whites until they hold soft peaks. adding a pinch each of salt and piment d'Espelette. Combine the crab meat with the herb 3 mixture to the cornstarch and egg mixture. With a flexible spatula, carefully fold n the whisked egg whites. Divide the souffle batter among the molds Bake for 12 minutes, until nicely puffed up and a golden crust has formed. Bring to the table without further ado. —— Mini CRAB SOUFFLES Serve these mini soufflés with a salad of baby mustard greens to add some bite to the dish and awaken your palate. An alternative is to accompany them with wakame seaweed ice cream for a healthy dose of iodine!Phillip SCHLOSS AHRENTHAL OZ /40 G) RAISINS HES GROUND CINNAMON GROUND NUTMEG IGS PARSLEY TSP OLIVE OF 278 GRATED PARMESAN ALT AND PEPPER THE SAUC TS FINELY CHOPPED 60 G) BUTTER ALMOND MILK Phillip says ZUCCHINI- WRAPPED Couscous Rolls MAKE THE COUSCOUS ROLLS Using 4 mandolin. cut the zucchini lengthwise into very thin slices. Briefly cook the slices in a skillet with the water and butter to soften. Drain on paper towel. In a saucepan. heat the water for the couscous to boiling with the butter and a pinch of salt. Stir in the couscous, cover, and remove from the heat. Let the couscous absorb all of the liquid. Finely chop the dried apricots and combine them with the raisins in a mixing bowl. Stir in the couscous. cinnamon, and nutmeg and season with salt and pepper. Finely chop the parsley and stir it in. Preheat the oven to 300°F (150°C). On your work surface, lay half of the zucchin slices down so that they overlap. Spoon half of the couscous onto the zucchin: and make a tight roll. Prepare a second roll in the same way. Place the rolls on a baking sheet and brush them with the olive oil. Sprinkle with the Parmesan and bake for 7 minutes. MAKE THE SAUCE Soften the shallots in a skillet with the butter and almond milk. then reduce to make a thick sauce. Season with salt and pepper. To serve, slice the rolls. divide the pieces among 4 plates. and serve immediately with the sauce on the side Enjoy the rich flavors of North African couscous in this vegetarian version!Damien — LE GRAND MELLO SERVES 8 PREP: 45 MIN. COOK: 15 MIN. CHILL: 45 MIN. INGREDIENTS THE MOUSSE 7 OZ. (200 G) CELERIAC 24 OZ (75 SMITH APPLE JUICE OF % LEMON 1SHALLOT % BUNCH DILL 1 SHEET GELATIN SCANT % CUP (34 02/100 G) MAYONNAISE 3% TBSP. (2 MASCARPOR GRANNY 2 TBSP. (30 ML) WHIPPING CREAM 9 OZ. (250 G) DRAINED CRAB MEAT 8 SLICES PUMPERNICKEL 1 TBSP (% OZ/20 G) SUN-DRIED TOMATO PUREE FOR THE CUTTLEFISH INK TUILES 1 TBSP. PLUS % TSP. (18 G) CUTTLEFISH INK 2 TBSP. PLUS 1 TSP. (18 G) FLOUR % CUP (180 ML) CHICKEN STOCK 3 TBSP. (50 ML) OLIVE OIL 2 TBSP. (30 ML) GRAPE SEED Ol Damien says CRAB MEAT MOUSSE —— with Cuttlefish Ink Tuiles MAKE THE MOUSSE Peel the celeriac and cut it into %4-inch (3-mm) dice. Drop them into a pot of boiling water and blanch them for 5 minutes, ensuring crunch. Drain the dice and drop into a bowl of ice water to prevent ther with the cooking further. Cut the apple into very small dic! mon juice Chop the shallot and dill. Soften the gelatin in 2 bowl of cold water Combine the mayonnaise with the mascarpone. Heat the whipping cream. gently wring the latin gelatin to remove excess water, and dissolve it in the hot cream. Stir the cream mixture into the mayonnaise. Combine the crab meat. diced celeriac and apple, shallot. dill. and mayonnaise. Using a 3-inch (7-cm) pastry ring, cut the slices of pumpernickel into disks. Spread each one with tne dried tomato puree me and plece it at the base of a pastry ring to assemble the cra Spread the tomato puree with the crab meat mixture, filling the ring to the rim Repeat with the remaining rings. Refrigerate for 45 minutes. then remove the rings. MAKE THE CUTTLEFISH INK TUILES Place all the ingredients in a mixing bowl and process them with an immersion blender. Heat a skillet and pour in the mixture. Cook until the mixture forms a lace-like pattern. Place the large tuile to cool on a baking sheet lined with parchment paper. Cut the tuile into rectangles to accompany the crab mousse and serve immediately. There are several ways to cook the tuile: You can use a jarge skillet and pour all of the mixture into it, then cut it nto whichever shapes take your fancy, such as triangles or rectangles, or you can use a blini pan and make ndividual tuiles. What is essential is that the mixture should be paper-thin when you pour it into the pan.Ali ANDREAS QUARTIER Scale and gut the sardines and remove their heads. Clean the fish under cold running water. then dry them on paper towel. To make the dersa chili paste. pound the garlic, cumin, and paprika to a paste using a mortar and pestle. Season with salt and pepper. Gently rub the chili paste onto the sardines to coat them on both sides, then SH SARDINES place a little paste inside the fish to stuff them very lightly. Marinate for 2 hours © DARLIC in the refrigerator. MOVED 11SP GROUND CUMIN. Combine the all-purpose and semolina flours in a shallow bowl. Dredge the 1 TSP SWEET PAPRIKA sardines in the flour mixture and shake off any excess. In a large skillet. heat the oil until shimmering, Fry the sardines for 2 minutes on each side (the time may vary slightly depending on the size of the fish) Lightly drizzle the sardines with the vinegar or lemon juice and serve immediately. 1 TBSP SEMOLINA FLOUR OIL FOR FRYING HITE WINE VINEGAR: LEMON JUICE SALT AND PEPPER ALGERIAN-STYLE FRIED SARDINES Marinated in Dersa Chili Paste Ali says | always add a little semolina flour to the regular flour before dredging the sardines This prevents the fish from sticking to the skillet and minimizes the amount of oil they absorbSébastien — MONCEAU RIO PAN-SEARED SEA SCALLOPS, —_— Ginger-Scented Spaghetti Squash, and Butternut Squash Puree with Yuzu Broth SERVES 4 PREP: 30 MIN. COOK: 50 MIN INGREDIENTS FOR THE SQUASH 1A OZ. (40 G) SPAGHETTI SQUASH % OZ. (10 G) PICKLED GINGER 1LB. (500 G) BUTTERNUT SQUASH OLIVE OIL SALT AND PEPPER FOR THE BROTH 3 TBSP. (40 G) BUTTER 1 TBSP. PLUS 1 TSP. (20 ML) YUZUPON SOY SAUCE 1 TBSP. PLUS 1 TSP. (20 ML) MIRIN FOR THE SCALLOPS 12 SEA SCALLOPS 2% TSP. (12 G) SALT COMBINED WITH 1% TSP (6 G) SUGAR 1% TBSP. (20 G) CLARIFIED BUTTER 2 SPRIGS DILL Sebastien says PREPARE THE SQUASH Cut the spaghetti squash into %-inch (2-crn) rounds and cook them in a pot of salted boiling water for 10 minutes. Drain the rounds and immediately plunge them into a bowl of water with ice cubes to refresh. Remove the seeds from the squash, scoop out the flesh, and separate it into spaghetti-like strands Chop the ginger, reserving a slice to decorate each bowl, and stir it into the spaghetti squash with a drizzle of olive oil. Keep warm. Preheat the oven to 390°F (200°C). Peel the butternut squash and remove the seeds. Cut the flesh into large pieces. drizzle them with a little olive oil. and season them with salt and pepper. Wrap the squash in a sheet of parchment paper and cook for 25 minutes, or until tender. then process in a food processor to make a smooth puree. Keep warm MAKE THE BROTH In a saucepan, heat the butter until it darkens slightly and exudes a hazelnut aroma. Filter the browned butter through a fine-mesh sieve and set aside. In a separate saucepan over medium-high heat. reduce the yuzupon and mirin sauces for 10 minutes. Stir in the butter and, using a whisk, whip it into an emulsion. Keep warm. Clean the scallops under cold running water, then dry them on paper towel Season them with the salt-and-sugar mixture. In a skillet. heat the clarified butter and cook the scallops for 30 seconds on each side. until a lovely golden color. Arrange nests of spaghetti squash in 4 bowls and top with little mounds of butternut puree. Add the scallops and decorate with the sliced ginger and dill Serve the broth separately Using clarified butter to cook the scallops enhances their hazelnut taste. Clarifying butter is a simple procedure: Melt the butter very gently, without stirring. Skim off the mousse that forms ai the surface (this is casein), leave the whey (or milk solids) at the bottom, and use the fat in the middle And voila, you have clarified butterMax CHATEAU DE CRECY-LA-CHAPELLE LIME-ROASTED COD, Truffled Creamed Jerusalem Artichokes, and Caramelized Baby Onions MAKE THE ROASTED COD Preheat the oven to 350°F (180C*). Cut the cod loin into 4 pieces. Place them in @ dish, cover with coarse salt, and leave for 8 minutes. Rinse the pieces of fish and dry them with paper towel. Pour the olive oil into a skillet over high heat and sear the fillets skin side down. Transfer the fillets to a baking dish. drizzle with lime-infused oil, and season with pepper. Roast for 10 minutes. ee MAKE THE CREAMED JERUSALEM ARTICHOKES t 30 ML) LIME INFUSED OlL Peel the Jerusalem artichokes and boil in a pot of salted water for 20 minutes ALT with the garlic cloves. Drain and process in a food processor to make a smooth ER puree. Incorporate the butter. whipping cream. and black truffle shavings. Keep warm HOKES. JERUSALEM MAKE THE CARAMELIZED BABY ONIONS KE S GARLIC. PEELED Peel the onions and cook them in boiling water for 10 minutes. Remove PLUS 2 TBSF and transfer to a pan with the butter and sugar. Fry until caramelized 50 G) BUTTER up To plate, place a generous scoop of creamed Jerusalem artichokes on each REAM plate with the roasted cod on the side. Serve with the caramelized onions FOR THE CARAMELIZED BABY ONIONS BUNCHES SMALL SCALLIONS R PEARL ONION TICK PLUS 2 ‘ 150 G) BUTTER 150 G) SUGAR Max says ll let you in on a secret | reduce balsamic vinegar and sugar to the consistency of caramel and stir in a few drops of truffle oil This makes a balsamic glaze that adds a tangy touch to my dishLaurent —— LES ETANGS DE SAINT-AUBIN SERVES 4 PREP: 1 HR. COOK: 35 MIN. INGREDIENTS FOR THE POLENTA GENEROUS % CUP (3% OZ/100 G) FINE POLENTA OR CORNMEAL 3 TBSP. (1% OZ/45 G) BUTTER 2 OZ. (50 G) PARMESAN. GRATED FOR THE CHINESE ARTICHOKES 7 OZ. (200 G) CHINESE ARTICHOKES (CROSNES) % CUP (7 OZ/200 G) COARSE SALT 1 TBSP. (15 G) BUTTER 2 OZ. (50 G) SHALLOTS, FINELY CHOPPED (ABOUT % CUP) 1 OZ. (30 G) FLAT-LEAF PARSLEY. CHOPPED (ABOUT % CUP) FOR THE SKEWERS 16 SEA SCALLOPS 10 THICK SLICES BACON 16 PRUNES 2 TBSP. (25 G) BUTTER 1 TBSP, PLUS 1 TSP. (20 ML) BALSAMIC VINEGAR 2 TBSP. (30 ML) LIQUID HONEY % CUP (2 02/60 G) CREME FRAICHE SALT AND PEPPER Laurent says SCALLOP, PRUNE, AND BACON SKEWERS — with Pan-Fried Polenra and Sautéed Chinese Artichokes MAKE THE POLENTA In a saucepan over low heat, cook the polenta with 2 cups (500 ml) of water for 10 minutes, stirring constantly. Stir in 2 tablespoons (30g) of tne butter and the Parmesan. Season with salt and pepper. Spread the polenta out in a baking dish in an even layer and cut out circles using a cookie cutter Heat the remaining butter in a skillet and sauté the polenta disks until golden on both sides Keep warm. SAUTE THE CHINESE ARTICHOKES Wrap the Chinese artichokes and salt in a dish towel and rub to clean them Rinse under running water. Cook them in a saucepan of boiling salted water for 10 minutes (they should remain firm). Drain the Chinese artichokes and saute them in a skillet with the butter, shallots. and parsley until lightly browned Keep warm. MAKE THE SKEWERS Clean the scallops under cold running water and dry on paper towel. Cut the bacon into strips. Make 8 skewers (2 per person). alternating the bacon. scallops. and prunes. In a skillet. heat the butter until foamy and sear the skewers for 2 minutes on each side. Working quickly, deglaze the pan with the balsamic vinegar, then add the honey and creme fraiche and stir until thickened Season with salt and pepper. To serve, place 2 scallop skewers on each plate and carefully remove the sticks Serve with the polenta, Chinese artichokes. and sauce on the side If youre in France between October and May, you're in for a treat—fresh French scallops The finest come from Normandy and Brittany. If you prefer thern without roe (coral). those from Saint-Brieuc are an excellent choiceWE OFTEN OVERLOOK THE FACT THAT THE SCALLOP HAS THOU- SANDS OF YEARS OF HISTORY BEHIND IT. YET PEOPLE LIVING IN COASTAL AREAS HAVE BEEN EATING THIS DELICATELY FLAVORED MOLLUSK SINCE THE END OF THE LAST ICE AGE. CONSIDERED A DELICACY TODAY, SCALLOPS HAVE INSPIRED SOME OF THE MOST SOPHISTICATED RECIPES IN FRENCH GASTRONOMY, AFrench Pearl Normandy is the leading region for scallop fishing in France, with 16,000 metric tons harvested annually—half of all the scallops harvested per year in the country. Scallop fishing is authorized in France between October 1 and May 15, and it is mostly done in three principal scalloping zones off the coasts of Normandy, Brittany, and Charente. Scalloping is regulated via a weight limit, restricted harvest areas, and a calendar of authorized harvest days. This is a small price to pay for preserving a precious resource. Normandy scallops have been granted two prestigious Label Rouge (Red Label) certifications—one for the whole scallop in the shell and the other for the meat. This label guarantees the quality, freshness, origin, and traceability of the products. Should you cat the orange part of the scallop? This is the coral, the repro- ductive organ found in mature scallops, and whether to eat it or not is purely a matter of taste. If you are a coral fan, December is the best month to savor it. With or without the coral, scallops can be enjoyed in a thousand and one different ways: raw or cooked, in a carpaccio, steamed, grilled, pan-seared, en papillote, roasted, and more. In all cases, a rare treat awaits you. 40.Cedric LE DOMAINE DE CHATEAUNEUF )Z /300 G) FLOUR 10 G) BAKING POWDER RY SMALL PINCH SAFFRON CH SAFFRON NANS-L ES-PINS) LEAVE RIG THYME, CHOPPED LEAVES OF 1SPRIG ROSEMARY. CHOPPED SCANT 4 CUP (100 ML) CARBONATED WATER 1EGG UPS (1L) GRAPE SEED OIL SALT AND PEPPER Wash the vegetables. Cut the zucchini into rounds and the bell peppers nto strips In a mixing bowl. thoroughly combine the flour. baking powder, saffron. and thyme and rosemary leaves. Season with salt and pepper. Stir in the carbonated water and egg and mix until the batter is smooth In a large pot. heat the grape seed oil until shimmering. Working in batches if necessary. dip the vegetables in the batter to coat them. Carefully set the coated vegetables in the oil and fry until golden all over. With a slotted spoon, transfer them to paper towel to drain. Serve when still nice and hot to accompany drinks or as an appetizer. wi mayonnaise or a tomato sauce PROVENCAL VEGETABLE Fritters Cedric says When | fry my fritters, | sometimes use extra virgin olive oil But to ensure that it retains its fine flavors, | take care not to let the temperature rise too highFrederic CHATEAU DE ROCHEFORT HERB-ROASTED MEAGRE FISH with Vanilla Foam, Celerisorto, and Parmesan Tuiles Frédéric says You can make my vegetable risotto with all other types of root vegetables. such as parsnips, rutabaga (swedes), turnips. carrots, and Jerusalem artichokesHERB-ROASTED MEAGRE FISH with Vanilla Foam, Celerisorto, and Parmesan Tuiles SERVES 4 PREP: 45 MIN COOK: 1 HR. 20 MIN. INGREDIENTS 13-LB. (15-KG) MEAGRE FISH. IN 4 FILLETS. WITH TRIMMINGS (SEE METHOD) OLIVE OIL GROUND PIMENT D'ESPELETTE 1SPRIG EACH THYME. ROSEMARY, LEMON THYME, AND 1 BAY LEAF, CHOPPED FLEUR DE SEL, SALT, AND PEPPER FOR THE FISH STOCK FISH BONES AND TRIMMINGS (SEE METHOD) 1 CARROT 2 ONIONS 1 SHALLOT 1 STALK CELERY 2 CLOVES GARLIC FENNEL STALK 1 BOUQUET GARNI 1 VANILLA BEAN CUPS (1L) WATER 2 CUPS (500 ML) SOY CREAM FOR THE CELERISOTTO 1% LB. (800 G) CELERIAC 2 ONIONS 1 TBSP. (15 ML) OLIVE OIL % CUP (200 ML) WHITE WINE 8 CUPS (2 L) CHICKEN STOCK % CUP (200 ML) WHIPPING CREAM 2 02. (60 G) PARMESAN FRESHLY GRATED FOR THE TUILES 3% OZ (100 G) PARMESAN. FRESHLY GRATED 3% OZ. (100 G) EMMENTAL FRESHLY GRATED 4 PINCHES POPPY A FEW BABY SALAD GREENS If possible, scaled, filleted, deboned. and trimmed. and cut into 4 ask your fishmonger to prepare the meagre fish It should be approximately 5 oz. (140 g). with the skin. You will need the central bone. side bones. and trimmings to make the fish stock Make a cross-shaped incision on the skin side of each fi and place, skin side downward, on a sheet of MAKE THE FISH STOCK Place the central bone, side bones, and trimmings in a pot Wash and peel a the vegetables and cut into 4-inch (1-cm) dice. Add the di bouquet garni, and whole vanilla bean to the pot. Pour in and bring to boiling over high heat. Reduce the heat and simmer gently for 30 minutes Strain through a fine-mesh sieve. kee| vanilla bean Stir in the ping only th soy cream, return to the pot. and reduce the fish stock over or 15 minutes Split the vanilla bean lengthwise and scrape out the s and the bean to the fish stock. Keep warm. MAKE THE CELERISOTTO the onions and Peel the celeriac and cut it into ’-inch (6-mm) cubes. Chop sweat them in 1 tablespoon olive oil. Season lightly with salt. add the celeriac and sauté until translucent. stirring regularly to ensure it does not color Deglaze with the white wine and stir until three-quarters of the wine has evaporated Pour in the chicken stock (the ingredients should be covered) and cook over low heat, stirring regularly and adding more stock if necessary. Be careful not to overcook the celeriac pieces. When the stock has evaporated and the celeriac is cooked but still crunchy, stir in the whipping cream. After a few moments incorporate the Parmesan. Adjust the seasoning and keep warm Preheat the oven to 350°F (175°C) MAKE THE TUILES Thoroughly combine the Parmesan and Emmental cheeses Spread spoonfuls of the mixture on a baking sheet. flattening them to a thickness of % inch (2 to 3mm). Sprinkle with a few poppy seeds and bake for about 10 minutes, or until a light gold color. Immediately drape the tuiles over a rolling pin to give them an attractive curve Drizzle a little olive oil into a hot. non stick skillet and sear the meagre fillets skin (182°C) Oil a baking sheet and sprinkle it lightly with salt and piment d'Espelette When the skin is nicely side down. Increase the oven temperature to 355°F browned, transfer the fillets to the baking sheet. placing them flesh side down Sprinkle the fillets with the fleur de sel. piment d'Espelette, and herbs Place in the oven and cook for 6 minutes. Immediately cover the fish fillets with a sheet of parchment paper and let rest for 3 minutes Just before serving, remove the vanilla bean from the fish stock, which should be hot but not boiling so that you can create an emulsion Whisk the liquid to incorporate air bubbles and make it foamy Drop 6 spoonful of foam on each plate and place a meagre fillet on it. Arrange the Parmesan tuiles on the salad greens and serve with the celerisottoBrunio LES PRES D'ECOUBLAY VEGETABLE NORI ROLLS with Mango and Zucchini Salad and Beer Coulis © . MAKE THE COULIS processor, puree the beets until smooth and transfer Whisk the olive oil into the puree until emulsified. Season with salt MAKE THE SALAD Julienne the mangoes and zucchini. Toss with the olive oil and season with salt and pepper MAKE THE NORI ROLLS Preheat the oven to 350°F (180°C). Using a mandolin, cut the carrots into tagliatelle-like noodles. Julienne the radishes. Cut the eggplants in half lengthwise. then cut slits in the flesh and drizzle with a little olive oil. Bake for 25 minutes. or until tender. Once the eggplants have cooled, scoop the flesh RI RO into a mixing bowl and mash it with a fork. Pour in 3 tablespoons of olive oil and EELEL stir until smooth. Season with salt and pepper Spread out the nori sheets on your work surface and arrange the carrot noodles on top. Using a pastry bag, pipe a layer of the eggplant mixture over the carrot noodles. Top with the radishes. Tightly roll up the nori and refrigerate for 30 minutes to make the rolls easier to cut. Cut each roll into equal-sized pieces. To serve. divide the pieces among 6 plates and accompany with the mango and zucchini salad and beet coulis. Bruno says | like to vary the ingredients in this recipe Sometimes | use zucchini, guacamole, or Japanese sticky rice in the rolls. for instance and peas and grapes on the side with lemon vinaigretteBéatrice : opr eo ; set's t . — LE DOMAINE DE BEHOUST _ Asian-style stuffed SEA BASS Ask your fishmonger to scale and gut the fish ar (the backbone should be removed). Alternatively. you ca Preheat the oven to 275°F (135°C) Heat a pot of water to boiling. drop in the tomatoes, and leave them EA BASS (3% TO LB/15 TO 2 KG), PREPARED Remove the tomatoes and plunge them into ice water Peel and seed the UR FISHMONGER tomatoes and dice them finely. METHOD) 5 OZ. (150 G) TOMATOES Peel and finely dice the mango. then peel and very fine 1 MANGO garlic. Peel and mince the ginger. Working over a bow| 1 SHALLOT and separate the lime into sections, then finely chop tr 1 CLOVE GARLIC 202 (606) FR Finely chop the parsley, lemongrass, and cilantro together (ABOUT % CUP In @ bowl, combine all the chopped ingredients thoroughly Stir in the cumin seeds and season with salt and pepper. Stuff the sea bass with the fruit and spice mixture. then drizzle olive oil over the top and season with salt and pepper. Bake the fish until it is cooked through, about 45 minutes Serve immediately D PEPPER Béatrice says It is not too difficult to prepare the fish yourself Place it on its side. Using a sharp knife, slice along the fish's backbone on either side (taking care not to cut too deep to avoid piercing the stomach). Cut the head and tail ends of the backbone to remove itJean-Charles — TALENTS ET CULTURE MAKE THE LANGOUSTINE CARPACCIO Shell the langoustines and place them in the refrig To make the marinade, combine the toasted sesame oll. ¢ and ground sansho pepper in a mixing bowl. Grind in a little black p refrigerate the marinade MAKE THE CUTTLEFISH INK TUILES Put the flour in a mixing bowl and add all the other ingredients. Whisk together briskly. Heat a skillet over high heat and cook the mixture on one side only Cool on a rack. To serve, place a generous portion of Saint-Marcellin on each plate with 4 tulle Finely slice the langoustines and, using a cookie cutter or pastry ring. arrange them in a round. Drizzle with the marinade. Scatter with a few sansho pepper corns and pink fleur de sel crystals. The carpaccio should be well chilled when it is served, and the cheese at room ternperature. FOR THE CUTTLEFISH INK TUILES G) FLOUR T TSP. (20 ML) CUTTLE OR SQUID INK ’ CUP (60 ML) WATER 1 TSP. (20 ML) OIL RIPENED SAINT-MARCELLIN CHEESE with Langoustines and Sansho Peppercorns Jean-Charles says With this surf and turf combination, | enjoyed bringing together the delicacy of langoustine meat and the bold taste of this cheese. The flavors of these outstanding products both echo and complement each other.LOCTUDY, A SMALL FISHING PORT IN THE BIGOUDEN AREA OF BRITTANY, HAS A SIGNATURE PRODUCT, THE LANGOUSTINE. THERE. IT IS AFFECTIONATELY KNOWN AS THE DEMOISELLE DE LOCTUDY IT IS IMPOSSIBLE TO STAY IN THE FINISTERE DEPARTMENT AT THE FAR EASTERN TIP OF BRITTANY WITHOUT TASTING THIS LOCAL DELICACY... Beautiful Demoiselle At about four in the afternoon, the fishing boats return to the ports of Loctudy, Guilvinee, and Saint Guénolé. Make a beeline there, for there is no better opportunicy to buy ulera-fresh langoustines from a fishmonger in the port, or straight off the boat, as you can in Trévignon and Doélan. This crustacean, a member of the lobster family, can be eaten year-round, But the best season starts in April and lasts until August, when che lan- P 8 goustine holds pride of place at the local fish stalls, and is sold at reasonable prices. In Finistere, langoustines are sold live, wiggling around in their bins. Have the fishmonger cook them for you, or if you prefer, buy them live and cook them yourself. To do so, heat two cups of water with a handful of coarse salt, a sprig of bay leaves, crushed pepper, and a few whole cloves. As soon as the water comes toa boil, drop the langoustines in, wait for the water to boil again, and cook them for two minutes. But no longer, because this is a fragile creature that loses all firmness if overcooked. After this, simply drain them. An important safety precaution: live langoustines keep for no longer than twelve hours.remy CHATEAU DE FILLERVAL TBSP (40 ML) WATER ML) SUNFLOWER UTTLEFISH UILLE SAUCE 1% CUPS (300 ML) WHITE WINE T CUP {250 ML) WHIPPING CREAM 15 SLICES GUEMENE ANDOUILLE (A TRADITIONAL FRENCH TRIPE SAUSAGE) I HE CURRIED CAULIFLOWER JD BUTTERED KALE % HEAD CAULIFLOWER INCH COARSE SALT THSP CURRY POWDER B LEAVES KALE 2 TSP (10 G) BUTTER Je For those of you who are my says fond of a hint of spice and heat. you can sprinkle the andouille sauce with a pinch of piment dEspelette just before serving This also adds a vibrant dash of color MONKFISH AND FRENCH ANDOUILLE SAUSAGE with Buccered Kale, Curried Cauliflower, and Cuttlefish Ink Tuiles Using scissors. snip the fins off the monkfish tail. With a sharp knife, make a cut between the skin and the flesh. then pull up on the skin to remove it, cutting the membrane that holds the skin in place as you go. To remove the fillets. cut through the fish along both sides of the backbone. keeping the blade as close to the bone as possible. Reserve the trimmings and backbone for the court bouillon. Slice the fillets into medallions and refrigerate To make the court bouillon, finely chop the onion. celery. and carrots. In a Dutch oven or heavy casserole, soften the vegetables in the butter. Add the fish trimmings and backbone and pour in enough water to cover. Add the bouquet garni and gently simmer for 45 minutes over low heat. Strain the court bouillon through a fine-mesh sieve and reserve. MAKE THE CUTTLEFISH INK TUILES In a mixing bowl, combine the flour, water, oil, and cuttlefish ink. Heat a nonstick skillet over high heat. then pour in the mixture. Cook until the mixture forms a lace-like pattern. then cool on paper towel. MAKE THE ANDOUILLE SAUCE Peel and thinly slice the shallots, then place them in a saucepan with the wine. Cook to reduce the wine. then pour in the cream. Whisk in the butter to thicken the sauce slightly. Stir in the andouille slices and keep warm MAKE THE CURRIED CAULIFLOWER AND BUTTERED KALE Using a large knife, remove the cauliflower stem and leaves. then break or cut the cauliflower into bite-sized florets and rinse them. Cook the cauliflower for 2 minutes in a large pot of boiling water with the salt and curry powder. Remove the pot from the heat and leave the cauliflower in the water until desired doneness, Wash the kale leaves and remove the central vein. Cook the leaves in a pot of boiling salted water for 2 minutes, drain them, then plunge them into a bowl of ice water to retain their lovely color. Drain the leaves. then saute them very briefly in a hot skillet with the butter Just before serving, reheat the court bouillon. Add the monkfish medallions and poach them for 4 minutes, then drain them. Remove 12 andouille slices from the sauce, drain them, and divide them among 4 plates. Top with the monkfish medallions and decorate with pieces of the cuttlefish tuile Serve with the curried cauliflower, buttered kale, and andouille sauce on the side.Nicola LES BERGES DE SEINE 1 BOUQUET 2 WHO! ING AND SHARD RIBS 3 BUNCHES SWISS CHARD 1 BROC (BROCCIU) CHEESE OR OTHER SOFT EAMY EWE CHEESE (ABOUT 8 OZ /250 G) 3EGGS % CUP (200 ML) WHIPPING 1Cl % OL/100 G ‘DF G LEAVES OF 1 BUNC! MINT, CHOPPED ~Z CUP PLUS 2 TBSP. (3% OZ/100 G) FLOUI 1 EGG. LIGHTLY BEAT! FOR BREADING 1% CUPS (5 OZ /150 G) RUMBS 2 CUPS (500 ML) OLIVE OIL FOR FRYING Nicola says STUFFED RED MULLET — with Corsican Flavors PREPARE THE RED MULLET Remove the scales, heads, and gills. Place the a long incision along the back of the fish to remov pair of fish bone tweezers, carefully extract of th sauté the fish heads with the bouquet garni and s white wine, then pour in enough water to cover Strain the liquid, return it to the pan, and let it re clementine juice, and diluted cornstarch. Keep the fish jus MAKE THE STUFFING Wash the Swiss chard. Separate the ribs frorn the leaves and remove the smal blanch the strings that run along the ribs. In a large pot of boiling salted we leaves, then dry them. After that, blanch the ribs and set them aside to dry Thinly slice the chard leaves. Drain the broccio cheese and use a fork to mash it in a mixing bowl. Using a flexible spatula, incorporate the am. Parmesan. sliced Swiss chard leaves, and mint. Season with salt and pepper Preheat the oven to 370°F (190°C). Line a rimmed baking sheet with parchment paper Spoon the stuffing into a pastry bag and stuff the red mullet Place the fish on the prepared baking sheet (refrigerate if not cooking immediately), Cook the red mullet for 6 minutes, then open the oven door. leaving it ajar. and let the fish rest for 3 minutes before removing. Make the breaded Swiss chard ribs: Dredge the ribs in the flour. dip them in the beaten egg, and coat them in the bread crumbs. Fry them in a deep skillet with the olive oil To serve, place the breaded Swiss chard ribs on the plates. criss-crossing them Above them, place a red mullet and serve the fish jus on the side The essential element to ensure that this dish is truly delicious is finding the freshest possible fish Select red mullet whose gills are prignt red and that have transparent, bulging eyes