i

d'

fl

iI I II
FINEST CIJTS

Paul Bocuse
. A FAMILY OF CHEFS
-

After more than fifty years in kitchen, Paul Bocuse's mantelpiece is overflowing.
Over this time Bocuse, the son, grandson

and great grandson of a long line of chefs dating back to the 1 7th century, has borne the prestige of French cuisine high and far, giving chefs the chance to develop their own legitimate identities; many have gone on to own their own establishments, others have become concept creators or
marketing experts, like himself. His fighting

spirit injected cuisine with a fresh impetus, the world over.

His fighting spirit

injected cuisine with a

fresh impetus,
the world over:

Patl Bccuse's t:arenis. i 957

- A CHARACTER OF EXCEPTION Bocuse, an unrelenting globetrotter, has travelled the world for nigh on 60 years, more than 40 of which have been spent as
a 3-star Michelin chef. On his travels. he is a great observer and knows when to draw

inspiration from his discoveries and when to adapt them, without copying. Despite the waggish ways of his public persona, he has an innate sense of commitment and of his responsibilities, the proof of which is in his extensive rigour at

work; he also holds a number of privileged

positions, the Chair of the Institut Paul

Faul Boc:us;e -

tAbbaye

Frar,ce

Bocuse, and of the Meilleurs Ouvriers de

France, the French guild promoting quality artisanship, to crte only two. He believes firmly in encouraging a desire for quality, as he is fond of saying: "doing well takes as much time as doing badly; let's do welll'
I

'Doing well takes

time
as

as

much

doing badly; let's

do well.'

I
{

ri

s! i t Li ! fla !.i i 8..

c u s

- PAUL BOCTJSE:
TALENT SPOTTER .
He is eager to encourage youngsters

Hls work at the school helped cement his reputation in Japan, and when the Japanese chef, Hiroyouki Hiramatsu,

who prove their passion and application' and readily recommends colleagues and
professionals whom he rates at the peak of their disciplines. He is a formrdable

proposed to Paul Bocuse to oPen 7 brasseries in Japan, the French genius accepied; three other projects are in the pipeline before 201 2. Alongside his friends Gaston Len6tre and Roger Verge, he invested in the
French Ouarter of Disneyland in Orlando, creating ihree restaurants and a bakefs

sounding board.
H

js charisma so often hits the

spot Some
ir$Nq

oetieve he can hypnotize a rooster in a twinkling, \,Vlthout mincing our words Bocuse is an exceptional man, and everything he has accomplished complies with his amortlons.

**;

and confectioner's; his son J6r6me is the general manager.

- A GLOBE TROTTER LOYAL TO HIS ROOTS Over thirty years ago he launched sales

His charisma so often

hits the spot.
Some believe he can

outlets abroad, his own gastronomic brand, and a series of baker's and confectioner's in Japan. He also took on the running and coordination of the
French section at the Tsuji School in Japan created by Shizuo Tsuji, to whom he was an advisor and friend for over

hlpnotize a rooster

in a trvinkling.

25 years.

uch
i't's
'1.;,

l'...i:,erre P:iti Bci:use Ginza ' .lapan

'li

t.,'

' i]t-t-

"q,*i

FINEST CIJTS /

cont

Paul Bocuse

Let us not forget either the rnternational

cultnary competitron, the Bocuse d,Or, created by Paul Bocuse, which celebrated its 20th anniversary in 2OOT His traveller's philosophy is also

expressed in his brasseries, named after the four points of the compass: North, South, East and West. To cetebrate
his love of football, there is also the Argenson', facrng Lyon,s Gerland stadium, home to Olymprque Lyonnais. The five

establishments together serve more than two thousand covers per day.

He has something of the Glpry in him and rhere

is a camival

l-lEst: Franct:

Le

Sttci - Fratce

*.*-^**:!:-

",

quality to his

achievements

Le Nord - i=rarice

LULteSi - rtence

He has something of the Gypsy in him and there is a carnlval quality to his acnrevements He is unmistakeably a man who likes to

construct, create and cause to make things work; he keeps his staff very busy: how
better to show respeci in their abilities. His real sirength lies in his judicious choice o{ his lieutenants whom he expects to

""ach beyond their own limits on a daily

basls so as to surprise himl

FIis real strength lies

in
Above all, he has a knack of rising above a recurring theme of his, a desire to
preserve techniques, for authentic

hisjudicious choice of

ry
;: ,,,0;*

his lieutenants whom

fashions, and has been wise enough

to steer clear of fusion food, alchemy

products and for qualiiy in the culinary

trades.

he expects to reach bevond their own limits

and casual cookery, remaining faithful to the teachings of his master, Fernand
Point" lt was only natural that his close

We are all aware that at the ripe old age of eighty, he has no intention of stopping while the going is good, despite
a recent serious health scare. Monsieur

collaborators, whose admiratton he

on a dailv basis so as
to surprise him!

commands, created, in his honour, the Fondation Paul Bocuse which has a
mission to "pass on to future generations",

Bocuse's desire for life has the urgency

of an exclamation mark. He never rests

on his laurels, and is always planning for tomorrow. He'll certainly never be short of projects. Until his final breath he will
always be. in his heart, Paulo. the local boy through and through.

Faithful
to the teachings of his master,

Fernand Point
Dzr,:i

]c::ttse and ihe tearn ol Ferdinancl f'ci:tt. | 949

E-,

i i I I I I I-

TFIE, RECIPE S - Paul Bocuse

TRUFFLE SOI]P
This dish was created by Paul Bocuse in 1975 for a dinner

hosted at the Elysee Palace by the then President of the French Republic, Valery Giscard d'Estaing, and his wife.
Numerous Michelin-starred chefs attended with Paul Bocuse, who was awarded the Legion d'Honneur on that day.

POACHED E,GGS i la Beaujolaise

This very simple dish can be served as an appetizer or cocktail snack. To make the recipe more exquisite, a little black truffle can be grated over it.

MACARONI GRATIN
This favorite winter dish is made in different variations, depending on the region. but is always popular with young and old.

'#
a-,.:'i

F:=

*j::;

:*'*a:

DUCK & FOIE GR{S PIE with roannaise sauce

CFIICKEN FRICASSEtr \\'ith morels
his is a classic dish from the Rh6ne-Alpes region, normarry ^rade with Bresse chicken, possibly France's finest poultry.

Serve hot or cold. This pie is very popular during the French hunting season, when it is essential to incorporate a quantity o{ truffles into the mixture.

)uring the spring mushroom seasonj you can use fresh

-'o rels.

HIIL

4=f

tT

II t I I

THE RECIPES

-Puul Bocuse / cont

CIASSIC BTANOUETTtr

ofveal
This is one of the great classics of French cuisine, generally served with rice. There are numerous variations for this recipe, the only

requirement is that the meat should always be tender

and the sauce creamy.

LEG OF IAMB EN CROCTE with spring vegetables

This dish is a traditional French Easter lunch meal. The best meat for it is salt-marsh lamb which has more flavor. The classic accompaniment is green beans or flageolet beans

13

RED MULLET

with potato scales

This particularly elegant dish requires very careful assembly but it is perfectly possible i{ you have patience. lt is certain

to surprise your guestsl Varieties of mullet can be found in the United States, but if it is not available, use redfish or
red snapper.

ffi
SEA-BASS IN A PASTRY CRUST, choron sauce
Sea bass has a delicious and distinctive flavor, which is preserved in full in this recipe thanks to its pastry crust' This dish is emblematic of the "Bocusian" culinary tradition'

TARIE TATIN
This recipe can be very simply made if you

follow a few iips. lt can be served with a scoop of vanilla ice cream or a dollop of whipped cream.

.t:::!

::::rll

::i

,,4:1

,:::':

"a:
l

"i{f,

i {*! _tJ_Lr
1

TRUFFLE SOUF

;' F*-

.tr

i+t*

r.."

0'l . Preheat the oven to 400"F (200"C) Pour 2 cups (500 ml) water nto a large pan, Bring it to the boil,

02. Add the bou lon cubes to the boi water and st r we untr d sso ved,

ng

03. Lightly sat the chicken breasl

tt t;i

ii;
04. Add it to ihe soup, Poach on very low heat for 6 mins, the water shou d bare y
simmer.

ng {tg.*
':

i,

05. Draln the chicken breast, reserving it

and

06. Pee the celery root and carrot. S ce the

celery root rnto s ices 1 /2 inch(1 cm) thick, then into d ce. S ce the carrot down the center, then nto 1/2-inch (1-cm) sices, and then nto dice,

the

qu d separate

y,

=-.

*;*

.aa:-l:

* *

:,=

*
tt5

'+ir:**iHi+a

ffi
'"..-r*.,,
':l

i;1. a:l:

'>=:-'

= ii:i:

rq
07. S lce the mushroom cups into th ck slices 08. S ice the truffles th nly then narrow sticks, then into dice. Comb ne wlth the celery root and carrot (this mixture s ca led a matrgnon n French).

:$ :
:-,;.

t: ;.:.

09. Pour 1 tbsp of the vermouth nto 4 ovenproof ceramic bow s wrth a

=:-' tli

1*1 1/4 cups (250-300 m ) capacity, Add a good tablespoon of the matignon mixture,

,ti1ri

Christophe's SECRETS
THE RIG'-{T CHOICE
The quality of the truf{les is important in this soup. The fragrance of the trr:ffle should be clearly manifest as soon as the crLrst is broken!Choose the freshest

l.
;i::
t,.. -

T!{E RIGHT SEASOT{

Out of season, use canne<J truffles. But you will then need 1 oz {30 g) cooked truffles per person instead ol 3/4 oz QA g) fresh truffles.

WI{AT'g A I\.4AT!GNON?
In French, it's a feminine noun. The Hdiel Matignon is the official residence of the Prime Minister of France but this cookery term has nothing to Co with that, it means a mixture of vegetables cut into 1/2 irrch (1 cm) dice. A brunoise, is similar, a rnixture cf vegetables cut tnto even smaller drce.

truffles possibie.

ti',,,Eeri3rr;:

i.!'$'t51'*'''

::*1O lti.a lr a r.ie nr:. a-d dis. bute it bet*ee^ [he bow s,
1. Cut the chicken breast into s ces nch (1 cm) th ck, then nto dice,

--*J
12. Distribute the dice between the bowls,

1/2

F
**,.
13. Thin y s ice the truff e and add t to

#
*

:';ff'r;

&

.#.

",,,,ry

;l
r{rj
r

the bow s,

1 4. Add enough of the cook ng qu d to come 5,/B inch (1,5 cm) below the r m of the bow s,

5. Ro I out the dough on a work surface, Cut out 4 rounds, 5-5 1/: lnches (13 14 cm) n d ameter,
1

k* d
'.2x

,#'
j

Y:****
q

b'.--'

t-

17" Mix 1 dash

,.:.

"! 6. Place one round on each bowl, Press the edge of the round over the rim of the bow, apply ng s ight pressure to sea it

the egg yolk wth 1 tsp water and

sat. Use a pastry brush to brush

o.e' 'he soups, us'g

mmed ate
y,

8. Slice off the top of the pastry crust a kn 'e tto. Se' re

t ght,

the wash evenly over the dough. Pui the bowls n the oven and bake 20 mins.

CALEL' LATE!
To cut the rounds cf dough to

A trAgId OF 5AI-T
Add a dash of salt to the egg yolk to be used for gilding ihe pufi dough because this helps improve the color

A tl

rHE soMMELTER's
REcoMMENDATIoN
A Bollinger R. D. 1SS0 champagne or a "Cuvde Frederic Emile" 2001 Riesling, Domaine Trimbach; or a
sherry"

the correct size, measure the cliameter of the bowls and add at least another inch (3 cm). Then place a round objeci (a bowl, saucer, metal ring) of the right diameter on the dough and cui rouncl it.

ii:IITT
20
N4ACARONIGRATIN

0.'! .

Pour the

Preheat the oven to 350'F ( I BO'C) milk nto a saucepan.

no

r: c ^^ u -^^^+ Jla 1r +^^^ LJP) Jd

03, Grate the nutmeg over it (around 20 strokes wtth a nutmeg grater, or 1 scant tsp ground nutmeg),

04..

Add

1O

ncnne.. Brinn r-rr" J In -

twlsts of f reshly ground r . rl in r hni

,

05, As "oo- as l^e'li r co-es ro rre oo add the macaTon , Cook for 2 mins,

l,

06. Dra n the macaroni through a co ander over a arge bowl to recover the m k,

07. Rinse out

the saucepan and me t the

butter in

it,

08. Spr nk e n the a l-purpose flour and beat with a whrsk until the mixture s
smooln,

09" Add the mi k al at once, it should st be hot, Stir unti it returns to the boi,

ll

Christophe's SECRETS
MACCHERONI?
This is a particular type of ltalian macaroni. Some brands show a number on the packaging, a reference io the ihickness of the pasta. You can use any kind of rnacaroni or other pasta shapes (such as conchiglie) to make this delrcious gratin.

LOOK OUT!
The milk should be watched constantly, as it rises rapidly, withoui any warning. when it comes to the boil. Put a kitchen utensil in it (a skimmer or ladle, for

instance): this will stop it boiling over, but should not stop you watching it!

21

Wa
=
F;+*

'K
"f6,i,#'",@

;"#Ff r*iJP:(.^^

i:

'l 0" Remove

the pan f rom the heat. Taste to check the season ng.

1. Scoop n the cream and stir

12. Add the macaroni and mrx caref u ly wrth a spatu a,

'{'
$

t
"!

* q

u;'.

-!

3. Use a ladle to transfer the m xture

14. G'"re

3/4

o .re cheese, S re tre

toagratindsh,

1 5. Cover the contents of the grat n dish rrrilh tho nralod rhpoca

16.-ns,r [t t e.^|
arrang ng them regu ar

s ce)o'chee.e
y.

17. Place n the oven and bake for

30 m ns.

1 8. Serve p ping hot as soon as t comes out of the oven,

sAY NO TO READY-GRATED CFIEEgE!

Always buy cheese in pieces and grate rt yoursell. This will enable you to i:uy cralily Gruyere that tastes the rvay
Gn '',a.a chnr rir'l iac+o

A, lY

THF s0rv!ir,qLrR'g REe 0MMrENnATr0N

A white burgundy such as Saint-Aubin premrer cru "La Chateniere" 2005, Domaine Roux Pere et Fiis.

*l

Lq?

24

POACHID EGGS A LA BEAIJJOLAISE

..I
jai

.
:,,' 01. Heat the water in a heavy-based
c2 r.a1)n Add tho ' -a.a P_L some ice r .l-oc n_n c i ._ n, i.a_.n d /Valel,

\.|.:

a"^^ _ I| cqq ^^^ 02. Have four cups ready urcd^

rnro eacn cup.

03. Slide an egg gently from bowl to

-g water. .-Lrri^g LAe bo,a, as 70- oo so. Do the same w th the other eggs, Cook 2 1/2 to 3 mins.
boil

',E:

04. Tap the white with your finger:

when cooked it should be f rm, Remove -f,tr ^a^c r.nr -l^c ( I rtrn)n lv tf a "h -ne.. and refresh immed ately in iced water.

05. -o ra"e ll e sa-ce, co'no'e the egg yolk w th the salt and mustard. Gradual y ,dd he n . ho:lirr ' i'h q ,r,h sl^. so as to obtain a mayonnaise,

06. To make the garn sh, use a cookiecutter, 2 nches (5 cm) ln d ameter, to cut the bread nto 4 rounds,

*
'
''

.t it

{.'

07. Discard

the bread crusts and dice the rest of the bread nto cubes,

08, Heat the 3 tbsps ol ve oi rn a sk llet Add the rounds and d ced bread and sa-te un' I golden oT eac* s de: tl-is should take a few seconds

09, Rlnse out the sk llet, Pour 1,23 cup (100 mi) Beaujolais wine into t and
add ihc <trnar Rodrre o ii tn .r.....---.-.. ._ a svrupy
consrslency,

Christophe's SECRETS
THE RIGFIT SIZE PAN?
Use a round saucepan, preferably inches (20 cm) in diameter, for cooking the eggs.

ELEGANT EGGg
Gently shake each cup as soon as the egg is broken into it, so that the white flows neatly around the yolk.

TI.IERMA.L SHOEK
,As

soon as the eggs are plunged into ice water, the cooking stops instantly, This is another key to

SUCCCSS.

25

10. Pour it into a small bowl, Gradually bear tFis 'educt.on into tt^e rayo"na;se

11. Add the red wrne vrnegar and mix

we|.

12. Add 2 tbsps of wrne. Mix again.

13. Drain the poached eggs, then trim away any trailtng whites so that they are neatly rounded.

14' Rinse the chervir and parsrey, them, and remove the leaves, Mince them with a sharp knife, Arrange the fried bread rounds in the center of four small plates.

drain

15. carefuily p/ace

i egg on each round.

i?9
16. Coat each egg wrth a tablespoon of Sauce Beaulolaise,
17. Garnish with the diced fried bread and minced herbs,

18. Dr)zzle a trickle of olive ort around each egg and Jinish with one twlst of freshly milled black pepper.

PIAY THE BARBER

Yes, trim the "beard" from rne eggs,

THREE ADVANTAGES
This little recipe has three advantages: it is typically French, economical, and impressive, without being difficult to make. Two essentials: make sure the eggs are fresh and stick to the cooking time.

that is, make them look near: cut away any trailing filaments to give them a regular shape.

n (I ll

THE SOMMELTER'S

REcoMMENDATIoN
A Beaujolais such as Moulin-a-veni
"Les Trojs Roches'i Domaine de Vissoux.

.F
.

--,------*-..11

!4{d

IIJJ
28
CHICKTN FRICASSEE \i/lTH I'vIORELS

01. Put the moreLs nto a bowl. cover them with hot water, and leave them to soak 30 m ns,

02" Dra n them and slice them in hall

engTnwlse.

03" Pour the \ladeira nto a saucepan and

reduce t unt the pan s dry,

1,fL=1='
8-1

"{a
04. Add ihe morels and 1/2 hall a
chicken boui lon cube, Cover w th water and cook 40 m ns, uncovered, on med um
neat.

O5 T-c -lp^pc 6[ e. el o^ .hould COnS st 06. Season the flesh side of the chicken of 4 preces of whlie meat and 4 pteces ol pieces with salt.
dark meat (wings and thlghs),

07. Trim away

the stem of the button ^ -shroors, Sl re rAe cap> irto sl' p..

08. Pee the shal ots and slice them into

strips, R nse and dra n the tarragon.

09. Pour 1 cup (250 mL) water into a >autsvd ^- ! -ir rr - Lirl ,ermouth a"d wr re wire, Add tAe tottago', sh"llo[..
more s, and 2 bouil on cubes.

Christophe's SECRETS
NO SHORTCUTS
You musi soak the morels in waier before cooking them so they can rehydrate. Slice them in half before use to ensure that nc sand or gravel is left inside.

WI.{AT 5!ZE?
i{ you do not have any small shallots.

T0PPI?,lG

1..!P

replace them with two large shallots.

At siage I0, ensure that the lrqLrid bareiy covers the pieces of chicken lf not, add a littie rryater.

29

'
I !

t I

"J

10. Bring to the boil on a high heat Acd the chicken p'eces to lha sa rcepa^ and cook for around I 2 mins, uncovered

11. After 12 m ns cooking, remove the pieces of whlte meat. Leave the dark 'l meat to cook another 3 mlns

I2. Work the butter to make t lnto

smooth paste, Add the all-purpose flour and mir wel to ma<e a beurre Tran e.

13. Remove the pieces of dark meat from the saucepan, Discard the tarragon

14. Reduce the cooking liquid until it s dry;

when it begrns to "sizzle", aLL that will be left is the fat, the liquid wilL have evaporated Add the beurre mani6 to the Pan

'!

5. Add the heavy cream immediately and cook 5 mins, stirring constantly

6. Return the chicken to the Pan Stir it into the sauce to coat it and leave
1

17. Drain the morels and add them to the pan w th a little f resh, chopped tarragon

'l

to reneal,

8. Divide the chicken and sauce between heated plates and serve mmediate y.

SEPARATE EOOKING
lf the white meat is overcooked, it turns dry. That is why it is important

POMTMAEE
Pommadecl or creamed, whichever terrn you use, the butter must be

& U

THE soMMELtER's

REcoMMENDATIoN
A white A.lsace wine, such as

to remove it before the dark rneat on the bone, whrch requires a few more
minutes' cooking time.

softened by beating before being mixed with the ail-purpose flour, so that the result is smooth and creamY.

l-lermitage "Le Rouet Blanc" 1999'

J. L. Colomlro; or a

white BurgundY

such as Corton Charlemagne 1993, Dornaine Br:nneai-l du MartraY

.:_

ttl
32
DUCK & FOIE GRAS PIE WITH ROANNAISE SAUCE

{E

t,,
E,
*-F'

="ffi,p;
0'N .

#-* ffi *#
livers into p eces.

ffi@
03. Mince the duck thighs and pork belly in a minc'g 'nacl^i.e. -sing rhe fire scree^, Place them rn a mix ng bowl with the rest of the meat.

Cut the duck breasts and chicken hrcaqlc inlo ctr nc than nrr* ,_. Tne sr. ps into dice,

02. Cut the pork back fat rnto dice. Cut the pork neck or bel y and ch cken

I
05. Mix the meat w th the cognac, then add 1 whole egg, 1 egg yolk, and the w de strips, then d ce it. In a bowl, mix these pistach o nuts. w th the cream and leave it to be absorbed. 04. D scard the crusts from the bread sl ces, Cut the bread into 1,/3 nch (1 cm)06. Add the softened bread. Mix wel

#ffi
07. Weigh

F
.'.

&l

the mixture. Season t wth

g)

08. Add the

we
l.

al -purpose fiour and mix

2 1/4Isps (17 g) sat and 1/4 isp (1 pepper per 2 1/4 6s (1 kl ogram),
lVix aga n.

09. D ce the foie gras and add it to the fi ling. Leave the fi ling to rest for t hr n the refr gerator.

Christophe's SECRETS
BEFORE YOU START'
Order the poultry in advance. teliing the butcher what you neec, t.e. 5 1/2 oz (1 50 g) duck breast, chicken breast, skinned and boned duck legs, with the carcass and trinrmings
separately"

TI.IE RIGFIT DOSAGE The right amount of seasoning for this pie is very impodant and must not be left to chance, There should be 2 1 14 tsps (1 7 g) salt and 1 /4 tsp (1 g) freshly ground black pepper per 2 114lbs {1 kiiogram) of filling. Do not forget to weigh the filling and adjust the quantities proportionately

ALI--PURPOSE FLOUR
The tiny quantity of all-purpose flour

added to the filling is designed to absorb the fat; it does not make the
rnixture heavy

33

., l
1

ffif
11. Lay out one roli of puff dough n ts baking paper, Lay on a 7 inch (1 B cm fil ing, Preheat the oven to 350'F (l B0.C) baking ring). Fl I the r ng wlth stuffing.
1

0. Pee the shal ots and cut them n haif.

D ce them finely and add them to the

12. -il rre ',-g d rl2 .g- t.s 5-rr26s "' with the back of a tab espoon, Carefu ly remove tne r ng,

L
13" Dilute the rest of the egg yolk w th 1 tsp water and a dash of salt, Brush so'ne ol tl-rs n i,t-'e a-o-'d the bare edge of the dough,
1

:_

4" Place the second round of dough

over the fllling, Press well all around to seal the edges,

15. Trim off the dough to nch (1 cm) f rom the f lltng, Reserve th s extra dough,

l/3

.'
'l 6. Cut the nonstick baking paper away to with n 1/4 inch (5 mm) from the dough Brush the who e p e wlth the egg yolk

tt

't'

t :.;it':'

17. Press around the edge of the pie with the back of a vegetab e peeler to better

1 8. Cut out decorations from the dough scraps, us ng a cookie-cutter,

sea the two thicknesses toqether,

mtxture,

KEEP IT UPI
Make sure the whoie baking ring is evenly filld, withoui leaving any gaps. This will stop the pie from sinking.

ELEgAFITI-Y SEAI-D Scal of lhe two ror-rnds of dough completely by pressing round the edge with the back of a vegetable peeler" You will be surprised by the effective and elegant resullr

f--.+]

rl
34
DUCK & FOIE GRAS PIE WITI I ROANNAISE SAUCE
*!F.

II

':

'-;';:tt"'i"t"i

'

ir cenle 19. Scoop oJt a srd of the pie (the chimney) us ng the po nt of a vegetable peeler, twisting it s ght y,
'1he

hole

20" Trace furrows on the surface of the pie,

21. Add the decorations

j
.i

22. Mane a sma ba I ol oougr a^d place it over the center-hole.

23. Glaze the pie again wlth the egg-yolk

m txlu re.

24" S ide the p e, on the paper, on to a baking tray, Place in the oven and llake

50 m ns.

26. Pee the shallot and cut nto rounds Pee the garlic c oves and cut them into butter in a heavy-based pan Add the carcass and bones of the duck or pieces, duckl ng,
25. To make the sauce, melt 2 tsps (1 0 g)

4? A!! rf,^ ^L^ ^1^ ^^t ga' z/.l\00 tne sl a Lolc ano ^^

c -o

Ile

pa'r

Mix

wel and eave to

slzzle 5 mins,

Christophe's SECRETS
CH I IU I.I FY

GETTII{G

NN

QUICK

The small hole cut into the center of the dough acts as a chimney and allows steam to escape while the pie is baking. The small ball of dough is designed to hide the hole and does not hinder lhe process; it is much more decorative than foil or nonstick baking paper.

Stick the decorative scraps on the pie immediately after brushing on the egg yolk. lf you wait too iong, the egg yolk will dry and the decorations will not stick.

28. Add the bouil on cube and the wine. Simmer for 20 to 25 mins,

29. work the remarning 1 oz (30 g) of the butter to make it rnto a pommade, Gradua ly add the all-purpose fiouq m xing

30. stra n the sauce through a frne s eve

,vel,'o

rate a beu

e ^ran,e,

31 " Bring to r,vith a ladle.

the boi and sk m oJf the o

32. Put half of the beurre manie into the adle. Add a I ttle of the sauce and mix

welwithawhrsk,

33. Pour this nto the sauce and m x well. Add the rest of the beurre mani6 in the same way. Cook for 5 m ns, Check the
season ing.

34. Dice the foie gras, PIace n a smatl bowl with the cognac,

35. Strain the sauce again. Add the foie gras and the cognac.

36. Serve the ple hot with the Roannaise

sauce, wh ch shou d also be hot,

N0 t-utups
The beurre manie is diluted in a ladleful of sauce before it is incorporated into the rest cf the mixiure to prevent ihe formation of lumps.

HOT &R COI.D?

This pie is served hot accompanied by the sauce. You can also leave it to cool to room temperature, then re{rigerate it and serve ii cold the next day, without sauce, with a well-flavored salad.

/I if

THE SOMMELTER'S REcoMMENDATToN

A red Crozes Hermitaqe 200b,
Dornarne Yann Chave

j
38
CTASSIC BLANOUETTT OF VEAL

01. Cut Tre .rear i- to la ge c' -nks, each weighing around 1 3/4 oz(50 g).

02. Place rnem n d casserole di>^

03.Ado e^ough n"te [o co,e a^o o'rg

to the boil over h gh heat.

# ti@s
04" Skim the water, discard ng any imn ri ur oc rhar rnmo rA rho ' r,-^ | 'Yvrr.

;!:q rffi

05. T e 3 parsle, sprigs a-o t-e oay leal

rnnorhor rn mako , hn .a.-.garfl, n, rcl ..r-...-..

06.Peel the onions and cut thenn nto

e gnT.

f&
"F
,,.
,o r"
u

the carrots. Cut them nto 3 sections then cut each section in half.
07. Peel

#*-

08. Place the bouquet garn n the pan

with the, onions, carrots, clove, and
hnr

09. Trim away the green shoots ancl root

of

rllo^ rrrhes B'nn

ln;

the eek and discard

thenr.

simmer,

Christophe's SECRETS
EQTjAI- PORTIONS
is importanl [o ensure that all of the pieces of meat are ihe same size and shape, so that they cook evenly. To save lime, you could ask ihe
11

5Ct"rM! Skimming off the scum thai rises to the surJace of the cooking liquid is designed to remove ail of the impurities" Do this several times so that the cooking liquid is clear.

hltnhar

+n nr r+ +ham

rn fnr' ,-' You. -r

r

39

10. Sp ir ore o'll e ou e -a.e, ol leek engthwtse and remove rt,

ll^e

f i,LUIfne eeh,.nlo -) l/2tn(n (2-3-cm) pieces on the d agona,

"l 2. Cut the turnip shoots (10 cm) from the turnip.

nches

.ij

f=

F.,-

'rn

:''i=t'=,
f

d
1

3" Scrape the neck then remove the

4. ree Tne IUrnrpS

15.

trai ng root.

of leek.

Was- ^o [-rn os "

d rl-e p eces

6" When the meat has been cook ng 40 m ns, use a sk mmer to Te[nove tne fneal and vegetables from the casserole drsh. Discard the bouquet garn and the c ove
1

'l 7. P

cooking

ace the turnrps and eek in the I qu d, Cook 17 m ns.

1 8" Remove the vegetab es w th a sk mmer, Boil the cooking I quid down unt I on y around 2 ad efuls (around 1 cup) of quid are left.

KFEP IY CITAN
Be sure to scrape the neck of the turnip g:ecns well wrth llrs 1ip ,l{ a vegetable knife because dirt often lodges in between the neck and

wF{Y REAUeF LrQr.}!pS?

ReCucing the cooking liquid concentfates the f lavors.
Th,c nnor:i nn r nncr,t, rloc lL il,cj 11^-i. vdJtD {^,,^! ^il ^^..^^.. qldvt=i. ^,^..i^^ r'r: 6:r d::U -dULU-

ihe lurnip rooi.

a
I

I ll
40
CLASS]C BLANCUETTE CF VEAL

@'%r

x&*
"!

9. Work the butter to reduce it to a pommade, Add the all-purpose f our.

i

20. Mix wel to obtain a beurre manie

21. Pui a rtt e beurre manie in a ladle, and add some of the cooktng I qu d to d ssolve t, Pour it into the broth, Continue with the rest of the butter.

I !

j
l

K*'
.trf *
22.Pour the cream into the pot, Cook 2-3 mrns, stirring constant 23. Place t^e
y,

j
a

#l
-eai .
tFe riquid a^d simmer 1O mins,

:
!

I I

i
I I
I I

24. Remove the leaves from the remarning 3 parsley spr gs and the chervi

t I

i
I

-.= =
25. Cl-ec^ r^e sa t seaso- ing. Seasow th pepper.

"#;

26. P-r a, l-e regetable' into ll-e p61 3.6 27 . Arra^ge -'e reat and ,egeLao'es simmerafewmnutes, on individual heated p ates. Coat with the
sauce, Decorate with parsley and chervr
,

Christophe's SECRETS
GEN?'I.Y DOES
TFrE

\l/hen you wasr herbs and pat thenr

dry, be gentle wiih ihem, ihey are fragilel

'T!

gtGr{ 0F SUCCss

/},

A blanquette is a success if the rneal

can b,e cui with a spoon without the fibers separating.

iJT RECOMMENDATION
A red Surgundy such as Moulin-a-vent 2005 "Clos de Rochegres'i Dcmaine du ChAteau des Jacques

THE soMMELTER's

CIEANING TFIE TURT{IPS

Carefully scrape the neck of the turnip stalks where they meet the vegetable because dirt has a tendency to lodge there. Complete the cleaning by holding the turnip greens under cold running water (but do not leave thenr to soak).

YI
44
LEG OF LAN,IB EN CROCTE WITH SPRING VEGETABLES

@'

w
03. Salt the leg on both sides and ins de Spr nk e w th pepper n the same walr
Il

01. The night before, preheat the oven to 02. lVake slits along the length of the 375'F (1 90"C). Peel the gar rc croves, cur meat and slide a piece of garlrc rnto each them tn half, and remove the green shoot s t, Do th s at regu ar ntervals, on both n the center, Slice them thinly, sides of the leg.

k
04. Arrange the leg in a roasting pan and sprinkle it with o l. Place in the oven and
roast 40 mtns, Remove, leave ro coot, then refrigerate.

05. The next day, separate the large leaves from the lettuce. then remove
the smaller leaves. Wash ano
oTatn.

-d
06. Shell the peas. In a saut6 pan B rnches (20 cm) n d ameter bring 1,23 cup (1OO m) water to the boil,

the half boui lon cube to the r,vater 08. Meanwhl e, pee the onions and cut and mix well. Add the peas and strips of them in ha f, Sl ce each half, then cut the bacon, Cook 3 mins, sl ces into strcks,
07. Add

09. After 3 mins cooktng, add the onions

ro Tne peas,

Christophe's SECRETS
AsK YOUR tsUTEHER
Ask the butcher to bone the iamb but ieave the knuckle in. Order your rneat in advance, withoui forgetting that you have to pre-cook it the night before the meal.

TWIEE COOKED
The first roasting cooks the meat. It must be perforrned well in advance because the meat needs to be absclutely cold before it is baked again in the pastry case, oiherwise it will make rhe dough soggy.

GET AHEAE
Ensure you femove the meat from the retrigerator one or two hours in advance before wrapping it in the puff dcugh; the meat should be coid but not chilled.

MV

10. When the water in the saute pan has dried up, cut the butter into three p eces and add it to the pan.

'| 1. When rt has melted, add leaves,

the ettuce

12. Cook for around 3 mrns, p ing the vegetab es and bacon ardons over the lettuce leaves until they have melted,

#
t.'

3. Preheat the oven to 375"F ( I gO"C). Lay out one round of pre-rolled puff pasrry oougn.

't

4.

P ace

the leg

of

amb on the dough,

e

Strip

the eaves from the thyme and sprink

them over the meat. Spread ihe tapenade over the top and stdes of the amb,

'l 5. D lute the egg yo k w th 1 tsp water and 1 dash of sa t, Use a pastry brush to b ,sF la's g ld g o,e' r^e oough. arou o

the lamb,

1 6. Take the second round of puff dough and place it over the eg of amb. eavrng the knuckle protruding,

17.

Pre-: rhe do.g- a'o.-d lLe edge>

16

sea the two ayers together

1 B. T'- a^a/ .ne s I o us do,gtr 5/B inch (1.5 cm) from the meat,

at

Reserve it for another use.

nt$ctpU$tED
To make the dough easier to roll, make $ure it is very cold. Keep it on its

STABLE When you place the iamb on the puff dough, place jt with the rounded side upward. This will make ii easier to smear with tapenade.

nonstick baking paper, this will prevent it from sticking to the baking sheet.

tt
46
tEG OF lAMB EN CRCUTI'V^i TH SFR]I"]G VEGETABTES

#'d,
t t',,:,t:.:
i
l

1 9. Create a ruffled edge to the dough w th the po nt of a vegetable peeler,

to

20" Tr m the nonstick bak ng paper back ,r tr-r' '/3 rcn (- c-) or tl-e do,gr
.

21. Glaze a I ol .ne do-gtr ,r th the egg yo K m xlure,

22. Wrn rne r o ot a ,egelao e peete., trace lines rn a fan shape near the meat

23.

Wrr Tre res o-a 'ork, press 'i re.

over the rest of the surface,

24" Do the same rn the oppostte d rect on to trace a trel is paitern,

!
f25. Bake the p e 40 m ns.

26. Remove the meat pre from the cookie sheet. Recover the cooking ju ces and po-'tferr o,e tf,e ,egetao eS. Releal the vegetabies,

27" Serve the amb very hot w garn sh of vegetab es.

th

ts

Christophe's SECRETS
NON'Y BREAK !T
Be careful not t<-l cut through ihe dcugh with either tne vegetal)le knife or the fork rvhen yoLt trace the decoration on it.

CEI-BRATE EA5?'FRI
This magnificent and delicious dish is particLrlarly suitable for Easter Day. The lanrb symbr-rlizes both lhc paschai lamb and the rcnewai of Spring.

A L?

rHE soMMELIER's
REcoMMENDATIoN
A red wine from the Cdtes ciu Rhdne, such as Cdte ROtie "Les Grandes Places" 2004,
J. lvl. Lf,erln.

lSlici*g the laxnh e n cl:o&ce

ATTRACTIVE CONTRASTING SLICES

First cut into the rounded enC of the leg. Ccntinue by cutting fairly thick siices so that the crust does noi crumble" ,4s you cut them. arrange ihenr on ihe vegetable garnish.

'lJ

tt
50
SEA BASS II.] A PASTRY CRIJST, CHORON SAUCE

M
u+tf.

1e :_t\

,'5-"
02. Insert the kn fe blade under the sk
and loosen it all over,,,
n

0't . Cut through the bass under the g ll, as far as the centra backbone. Spl t the skrn along the back,

03. .,, then pull it back ioward the tail. Turn the f sh over and do the same on rne oiher side,

i\ LLi
"%,*;lqa.t.*_*,

a !r"i, '=+ t. ,,
:l

:e-,--.*,
t-&**tJ

:. '_:

e:*

04. Pu I out the backbone,

05. Season the fish on both sroes wrn

sa

f*-i'ru
%

t and pepper, Sprinkle it with 1 tbsp

06. To make the mousse, cut the prke, zander, or perchp ke into smal p eces,
Put them rn the bowl of a mrxer wlth the sca lops and 2 tsps table sa t, Process,

olive oi , Ref r gerate,

ua
eS,

w"
07. Season b ack pepper. Add

with 10 tw sts of fresh y mil ed 08. Add the cream, process, then scrape 09. Transfer the mixture to a m xing the eggs and process. down the s des of the bowl wth a spatu a. bow, ncorporate the pistach os and Add the butter Process aga n, the tarragon, Leave to f rm up in the ref rigerator for at least one hour,

Christophe's SECRETS
SO $TANY sEA BASS!
Several types of fish are called sea bass, rncluding the true sea bass and the black sea bass. They are found in the Mediterranean and along the coasts of North America. Other freshwater fish, such as whitefish or catiish, may be substituted for the
prke.

pIcTAcHt05
Ready-shelled pistachio nuts are availalrle in the supermarkets. Chop them wiih a knife rather than in the food processor, which is likely to grinci them to a powder.

T$.{E

SCAt!-085

Fnr this recipe, only use the white scallop meat. none of thc corai. lf you are using frozen scallops, de{rosi them in ihe refrigerator a few hours in advance, in a mixture of equal parts mjik and water"

51

J
7

trta==&

1;,-,*
-l

0. To make the Choron Sauce, heat the wine vinegar n a saucepan.

1. Pee the sha ots, Sl ce them engthwrse and crosswise then cut them into smal d ce.
1

'! 2" Add them to the vinegar and reduce them over a high heat, unt I the liquid has

evaporarec.

d.,,.

'k

13. Melt the butter in a m crowave oven on full power 1 min,

'14" Put the 3 egg

,r

yolks n a saucepan

ir- 2 -o>ps ,r a-e',

lV

,t

ol',

15. Cook over a low heat, stirr ng constant y unt the m xture thickens rnlo a cusTaro.

4'#
16. Remove it f rom the heat. Gradually add the melted butter while cont nu ng to st r.
1?. Add the reduced sha ots, the tarragon, then the tomato paste, Season w th a dash of tab e salt and
1

Lay out one round of dough on

rts

paper, Cut two strips 1 inch (3 cm) wide and st ck them to the ends to form a ong rectang le.

the m gnonetie pepper.

SUre K!
As scon as the iiqurd has evaporated. lranq{or ihc sh:llnl n, rrcp TO a bowl.

S CARFUL
While cooking the eggs cver a low heat ii is vitai to stir them constantly (to prevent curdling) by making a f gure-of-eight with a whisk, until you can clearly see the bottom of the saucepan when you stir. That is a sign that the custard has thickened
suf{iciently.

gpteY
A good Choron $auce should taste slightly spicy. Choron was a famous nineieenth-ceniury French cook, orioinally from Caen. who crealed this emuisified sauce.

r*

52

SFA BASS \.i /\ PASTRY CRUSl, CIORO\] SAUCF

i4<' d

.N

9. Place the f ish on the dough, Heat the oven to 400"F (200"C)

20" Fi a pastry bag (without anozze) w th the mousse.

"

2"t . Put a

ttle mousse into the f sh g I s

#,
F
22"

Fi the

ns de of the f ish with Tnousse, 23" Di ute the egg yolk w th 1 tsp water and 1 dash of salt, Use a pastry brush

to brush this m xture onto the dough

surround ng the fish.

24" Lay out the second round of puff dough. Cut out a strip of around 2 rnches (6 cm) and reserve t for the decorat on.

&k.'*'
25" Lay the dough over the flsh, Press the two th cknesses together to seal them.

d
{

26. Cut away the extra dough around 3/4 nch (2 cm) from the fish, cutt ng n s defi's a d o ta ofl rhe do-gh.

27. Brush the dough with the egg yo k m xture,

Christophe's SECRETS
LOOSE MOU55E!
It is vital to refrigerate the mousse. The cold siiffens it, making it easier subsequently to stuff the fish.

NO PASTRY BAG? dc not have a paslry bag, use a small spoon to fill the fish with the mousse.
lf you

&
**
Itro hqrL nr q ano-:h 6 1ad et the dough.
O

$.;
@#,*a"

*m
.*
-*o :'

28. lmitate the fins and ta I by runn ng

aoe O.el

29 Tton

nTA<c

( rm) nrcl' aaa anttlo ln *: I1 I u ,,, tro /r r vo.-j v. /,v rv

^n

: .r^ .-h ' /3 itCh

- |'

30. Draw in the eye and the mouth with a

(O.B

.t. ,,"r +- -,,_^-_--r. srP, PU uuugl 3/B,6

x i 5 cm)
rn

^cre"

the reserved dough,

M*'

-,1

6
Lfie fledd,

,;..

4k
ba
of dough and place

31. P,ace i- at r^e oose

3? Crrr n rl e l:rna I n {rnm rho dn nh and st ck it to the center of the back.

33. Make a tt e it over the eye.

F"l

a+

34" Brush the dough with the egg yo k m xture again,

35. Cut away the nonst ck bak ng paper 36. Serve hot with the Choron Sauce, until it is 1/3 inch (1 cm) from the dough, Sllde the fish onto a baking sheet, place
rn the oven, and bake

25 m ns,

REH

EATIT{G?

NSTI-ll&lG

Reheat the Choron $auce by placing in a bowl sitting in a pan of barely srmrnering water.

lf you have any ieftover mousse.

'-EFT

Tt-iF 5&twMeLtR,g

poach ts

RgCOMMETOAT;ON
A Wnrre unaleauncul-ou-raoc zuuc. Dcmaine Saint Prefert.

il lor a lew mi.rules ir iighiiy srmmering vrater and serve il separateiy.

I
,
I

..

{
I I

:t :. ','

',,

;-"tt"'r,.

='t'

'j.

t,

,,j;

. ..:
':

'

.:.-

,i:-a,,',,''

tt

'..'

.'I

IJ
56
RED IVLJLLET \^/ TH POTATC SCALIS

'i.:.
i++

;3

,:'=0'1. Remove any remarning frsh bones w th a small kttchen knife of rweezers,

''t*F

,s'
app e-corer.

02" Cut out two rectang es of nonst ck baking paper, s ght y arger than the f sh f lets, P ace the f ish on top, skin side
upwarc.

03. Peel the potatoes, wash them, and slrce them very th nly. Cut out "sca es" us ng an

@=
04. P ace the potato scales in a pan. Cover them w th cold water. br ng to the
borl, and

boi for 1 m n, Drain them.

05. D ute the egg yolk wthl tsp water 06" Pour the potato scales rnto a container and add a dash of sait, Use a pastry brush with 2 tbsps clar f ied butter, Mix wel to brush this over the f sh f llets (on the
.

skin slde),

.b

a
|\,4

07' Add 1 tsp potato starch.

x carefu

y,

0E.Arrange the sca es over the fish fil ets. 09. To make the sauce, squeeze the oranges start ng with the head and overlapp ng Pour the _1u ce rnto a saucepan, add the them, Refr qerate 15 mins. rosemary eaves. and reduce on a med um
heat unt I the liquid has evaporated,

Christophe's SECRETS
ELARIF'g*
B'.JTTER

LT IT LIEI
The fish frlets need to rest in the refngerator; as the L:uiter solidifies it car bc used as ihc adhesire. Meanwhile, start making the sauce, as it requires two successtve redi.;ctrons.

li is irest tc use clarrfred bulter to coal

the poiato scales bccause n buins
iess easrly" To rnake clarifiecl butter, meii 3 1l2 oz (100 g) bLrtter over a very low heai, then sirain it, eiiscarding the white foam ihat forms. You can

store ii rn the refrigerator

57

nx
n&,i!t

0. Add the vermouth and reduce by

half.

-l 2" Meanwhr e, heat 2 tbsps ol ve oi tn a the cream. 2-3 dashes salt and the pepper. Cook over a h gh heat skil et, Take a rectangle of paper in one to reduce, unt the sauce th ckens ( t should hand, reduce to half, th s wi take around 1O mins). 1 1

" Incorporate

of

13. D p the f sh n the oi and make sure it "l4" Salt the f esh s de, Cook for around 6 mins on h gh heat, unt I the scales are s e.e-1, coated n oi', Re^ro'e lhe paper.
go den.

15. Turn the f lets over and cook for a few

seconds,

/_

,# &

4.,

::]

_,*.

6. Stra n the sauce

7.

Coat the p ates w th the sauce. Trace

leaSooo^

o'e.t .eal gtd.r ">(a e. ,t ltr "

18. Arra^ge rre 'llets o- rhe p'aLes Add a touch of chervil, Serve hot,

FLEXIgILITY
The fish may have to be cooked for a ionger or a shcrter time thar staied in lhe recrpe; you have io adapi the time. depending on the thickness of the potato scales.

VEAI- GRAVY
To rnake the veal gravy, dilute a bouillon cube in 213 cup (150 ml)

i!, U

rHE soMMELTER's
REcoMMENDATToN
A whrte Crozes Hermitage "Clos des Grives" 2006.
Donraine Combier.

water and let it reduce ic a syrupy consistency.

'Il

rt
60
TARTE TATIN

0'l . To make the sweet shortcrust dough, me t the butter n a doub e boiler or bain-mar e, beatrng it with a wh sk,

i to cool for a few seconLrs. Add the sa t and m x well,

G2" Leave

S3. Add the confect oner's (powdered)

sugarandmxagarn.

3 .M

1... . +_."+:.::

04. Sprinkle w th the a l-purpose f our, beat ng t nto the m xture as you do so

05. As the dough begins to form, remove the wh sk and cont nue to mix with a spatu a. M x n the bakrng powder.

06" Break the egg rnto a ramekin, beat it w th a fork. and pour it over the dough, Mix and knead until the dough forms a bal

07. Flatten the dough

ref rigerator.

s ght y, transfer

to a plate, and et it rest for

l hr in the

08. To make the caramel. n a

09. Wre- l'tr .ugar -a: tuTneo

ear,-based, ons'cL cas'i or pan B-9 rc^e, Q0-22 cn) r oia^ ere'rear
I

ce e\e^ pale brown co or and beg ns to foam, start st rr ng t w th a wooden spoon, Add the
butter,

the sugar over a h gh heai.

Christophc's SECRETS
TSOK!
N,IS

WATER!

TFIS RIGhIT COLOR

The caramei should color but noi turn dark brown" Allow 3 tr:4 mins.

GF? AHEAN!
lf you make the dcugh the day before, remernber to remcve tt from lhe refrrgeralor welj before usrng

To make caranrel without water,

ensrr.e ihal ine pan rS periectiy dry befcre beginning the operation. You car shake it slightly d'-rring cooking if you like bul ejo not stir it

wiih any utensil.

it so thai it is not too sti{f. You can elso make the caramel a few hours in advance. but you cannot ieleat it tn n, rf ilro annloo in+n it

;;

a* \-.
:'

/:

.:,:

ai.

;;.L,a;. t'l

#
s

0. M x well so that the butter melts. Remove the pan from the heat and p ace t on a trivet.

'l

'l. Sp t the van la pod engthr'v se

'l

2. Preheat the oven to 1 50- 1 6O'C

Peel the app es,

a\
xb:1 a'
&.
13. Core them with an apple-corer,

the end but without sp tt ng t completey, Place t n the saucepan, tn a

a most to
v

(290-300'F)

-s nape,

'*;:' /i
14. Sl ce them n tr,.ro veri ca

1 5. Stand the app es uprrght n the saucepan contarn ng the caramel.

g
x
:

"{
'| 6. F ll in the center and any spaces, Place the pan in the ower pari of the oven and bake for I hr.

Yfu

the cook ng of the apples, 18. Preheat the oven to 4OO'F (200'C) for 1 O m ns then leave Place the dough on nonst ck baking them rn the refr gerator for t hr. paper and spr nk e t ghtly with a l17. Check

Leave them to rest

purpose f our,

8AUTY ll'! SUALITY

lf the tart is 1o be a success, it is

?H hION"STIEK WETdFER
l',lcnstick bakrng paper is a verv use{r:l
item" There rs no point in

irnportant for all of the apples to be

butterng

the same size.

Peel them just before putting thenr cn to cook, to prevent thern browning in contact with the air.

the baking sheet and ihrs v,'ay the iart base is easily transf:ortable.

b }n-{3

"jf
62
TARTF Tit-ilN

:? u
.rj
1

t I

? ft'

jo*
"*u
20. P ace the id of the pan upside down on the dough and trim the dough to the nside measurement of the pot, Remove the excess,

ji

L Rol t out into a round I /B inch

21" Prick the surface of the dough with

a fork,

(3 mm) thick.

|\

f,t
22. Tr m the nonstick bak ng paper to 1/2 nch (1 cm) of the edge of the dough,

23. S,ide T e oo-g' o-ro a ba(i^o :tee. wth the he p of the paper, Place t n the oven and bake i 0 mins,

)4.Ptzec ' ^e na.ed r.^"' nqstr J on " -*'.-rack to harden and cool.

a ca(e

j;: ffi.

25" A few moments before serving, place the saucepan on the heat to gent y

warm lt. Place the round of dough on top of the app es,

26. Ur s- cr r' e app es ' o- L*e souceoon 27. Un'ro o .he d st b, p aci^g a p ale ups de down over the pan. T p the by ho ding the pastry n your hand and contents of the pan on to t. and remove turning to release them. the pan. The tart is ready to be devouredl

Christophe's SECRETS
lllnA&le
!

Air--r i C mirs oi cooir,,rg. the pastry will still be soft. lt will harden as rt ccols. Hanclle ii with care.

II ft

THE SOMMELIER'S

REcoMMENDATIoN
A Calvados "R6serve de mon grand-pere'; R" Groult or hard cider

P Cut out the base of ctae tart

:%,..i+

T!"IE PERFSET BASE Place ihe liC i..;i tlre oan (or a plale \irih exactly the same diameter) Lrpside down on the pastry. Run a knrfe poinl around the mar( that il leaves, the;r carefully cut away the surplus pastry"

1-.:,',"1

i:tl.

d"J |a
l,::i.i

..1

..i

'

i'

INSTITUT
PAUL BO CUSE

Ecole de Management

H6tellerie
The Institut Paul Bocuse

Restauration & Arts Culinaires

The Institut is preparing its students to rrreet the standards of the profession in an international perspective through new Undergraduate's and Master's degrees

PedagogicalRestaurant

:Yffi-*
Saisons

in partnership with the IAE

at the IJniversity Lyon3.

True to French traditions and know-how, the Saisons restaurant allows students to acquire practical experience in the restaurant profession and
understand its demands.

The first hotel-school in Europe gives students the opportunity to develop and perfect their operational and managerial competencies.

A Research Center in partnership with the Research Center for Human Nutrition whose principal aim is to map people's relationship with their eatrng
habits based on three complernentary axes: health/we11-being, taste/pleasure and economics/management.

Food & Hospitality Research Center

.'

This departrlent initiates tailor-made training and consultancy actions dedicated to professionals and schools ofhigher education in the field ofhotel and restaurant management and cuisine in France and internationally.

Specialized programs adapted to all the expectations of enthusiasts those of companies and special events agencies...
The School of Cuisine

as

well

as

INSl ITUT PAUL BOCUSE CFLATEAU DU\T\,.IER BP z5 - 6913r ECULLY CEDEX- FRANCE TEI- +33 (o)4 7z r8 o: zo FAX +33 (o)4 78 43 33 5i contact@institutpaulbocuse.com
'-

'

'i . r. i : l, : : : l :

:.-, ,

' i ; , : : " '. : , '.,'

,. , .,

:,