Olivier Valade sat at the table… and we enjoyed it! In these times of confinement, The mountain and the Michelin-starred chef at Château Saint-Jean, in Montluçon, put the small dishes in the big ones. Indeed, this Tuesday, April 28 afternoon, the cook proposed to concoct a succulent recipe (yes, yes, we tasted it), broadcast live-video on our Facebook page: Montluçon Mountain.
On the (spring) menu of the day: “Cream of white asparagus, poached eggs and gourmet vinaigrette”. A whole poem, detailed live, step by step, by this chef whose restaurant opened in April 2019 received his first star this year in a famous red book …
First star in the Michelin Guide for Château Saint-Jean in Montluçon [27/01/2020]
Is it as good as it is beautiful? We assure you that yes and we are even ready to replace the cover in order to remove your doubts. But the best way is to find out for yourself, by reproducing this recipe Olivier Valade at your home. To do this, you will find below the ingredients, the procedure and the explanatory video. There is no more !
What to expect (for 4 people)
Ingredients:
- For the velvety : 1 kg of white asparagus, one onion, 0.3 l of chicken broth, 0.3 l of cream, 50 g of butter, salt.
- For the poached eggs : 4 extra fresh organic eggs, white vinegar.
- For the gourmet vinaigrette : 20 cl of grapeseed oil, 4 cl of white balsamic vinegar, 50 g of dried tomatoes, 50 g of dried duck breast, a quarter of a bunch of chives, 4 slices of wholemeal bread, 30 g of fat duck, Espelette pepper, salt.
- For the dressage : seasonal flowers and fleur de sel.
Utensils:
- A small pot.
- A blender.
- A Chinese stamen.
- A pan.
- A large saucepan.
The chef in his kitchens, with all the equipment necessary for the recipe, ready for the shot!
Recipe
Cream of white asparagus:
- Peel the white asparagus, remove the threads well. Coarsely cut the asparagus tails and keep 8 heads. Chop the onion.
- In a small pot, to melt the butter. Sweat the onion then add the asparagus cut into pieces. Cook for a few minutes. Moisten with the white background and the cream. When the asparagus is cooked, separate them from the liquid.
- In a blender, mix the asparagus by adding little by little the cooking juices to control the consistency. Season.
- Chinese soup end. Keep it in a hot water bath.
Poached eggs:
- Heat water strongly vinegared. Crack the eggs individually in a ramekin.
- Pour the eggs one by one in the simmering water. Gently rotate a spoon to prevent them from sticking to the bottom. Cook more or less three minutes.
- Stop cooking by immersing the eggs in ice water. Then deburr and set aside.
- Reheat the eggs later, before dressing, immersing them in a saucepan filled with water put to heat.
The gourmet vinaigrette:
- Prune raw asparagus tips, duck breast and sun-dried tomatoes. Chop the chives.
- Mix the filling with oil and white balsamic vinegar. Check the seasoning and add the Espelette pepper.
- Prune the white bread into small dice of 0.5 cm side. In a very hot pan, add the duck fat, brown the croutons well, stirring regularly. Drain them on paper towels.
Dressage:
- Reheat the eggs one to two minutes then drain them.
- In a deep platee, pour the warm velouté.
- In the center place the hot egg, put a nice spoon of vinaigrette and the croutons around.
- On the egg, add the fleur de sel and flower petals.
- The most important… You can finally taste!
The (sumptuous) image result
The video
Have a good meal, of course, according to the dedicated formula. Do not hesitate to compare your result with that of Chef Valade and with us send photos of your dishes in comments on Facebook, below the video. Hope to have had a great time!
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Luc Barre
Photos and video: Florian Salesse
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