After forty days of confinement, many of you may no longer know what to cook to tantalize your taste buds. After making and redoing your favorite recipes ten times, reading and re-reading your cookbooks, it is with a touch of fatalism that you open your cupboards and your fridge. Or as you build your shopping list.
Cream of white asparagus and poached egg
To break this monotony, The mountain will invite, Tuesday, April 28, in the kitchens of the chef of Château Saint-Jean in Montluçon, to make you discover a recipe that is simple, original, seasonal and succulent.
On the menu : a velouté of white asparagus, poached egg and its gourmet vinaigrette, with in particular diced dried duck breast.
First star in the Michelin Guide for Château Saint-Jean in Montluçon
The recipe made live and on video on Facebook
Olivier Valade will share this recipe with you on Tuesday April 28, so from 4.30 p.m., live and on video on our Facebook page Montluçon Mountain. He will detail his dish there, step by step, and will share his tips, advice or techniques with you.
Everyone is free, therefore, to follow suit directly, among other things for making velouté. Or watch the video again in the evening to finalize the dish, especially the poached eggs. The star chef’s recipe will also be available in full on lamontagne.fr this Tuesday April 28 at the end of the day.
The ingredients to make the dish
To allow you to prepare and not have the disappointment to see that you are missing this or that ingredient on D-Day, here is the list of what you will need to cook with the chef:
- 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 to bring
To be ready for the shot, are also to provide some utensils: a small pot, a blender, a Chinese, a frying pan and a saucepan. Olivier Valade will guide you for everything else.
During confinement, Bourbonnais chefs Olivier Valade and Jean-Luc Sanguillon find their clients on social networks
Michaël Nicolas
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