Our Recipes
A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.
Ingredients.
Serves 6:
- 1 saddle of lamb weighing approx. 1.6kg
- 6 half-bunches of chervil
- 10 branches of parsley
- 10 branches of chives
- 1 clove of garlic
- 1 sprig of thyme
- 6 leaves of romaine lettuce
Coconut meat
250g coconut rice
1 aromatic garnish (carrots, onions with cloves, bouquet garni).
500ml light chicken stock
250ml of water
180g shimanji mushrooms
30 chunks of piquillo pepper
50g chorizo
A dash of sherry
100g coconut rice
6 glazed carrot tops
Violet mustard jus
300ml of lamb juices
1 spoonful of white mustard
1 spoonful of violet mustard
1 shallots
100ml dry white wine
A knob of butter
A dash of verjuice
1 teaspoon of hazelnut butter
The recipe:
debone the saddle of lamb, opening down the middle to insert the chervil, parsley and chives. Score and close with string every 2cm portion Lightly season. Place in a vacuum pack and cook sous vide at 65°C until the internal temperature reaches 54°C, place on ice and keep cool until ready to use.
Soak the coconut meat for 24 hours in advance, add the aromatic garnish, stock and some water, cover and cook. Keep 50g of coconut for the stew. Mix the remainder with 75g of stock to produce 300g of coconut purée. Add 3g of agar, spread out and cut into the desired shape (large teardrops, in this case).
Heat on oiled baking paper.
Fry the mushrooms in some olive oil, add the piquillo peppers and the chorizo, and deglaze with a dash of vinegar, drain, and place to one side.
Sweat the coconut rice in a frying pan and add some baby carrots when almost done. Steamed.
Brown the saddle of lamb in a frying pan with olive oil, one large clove of garlic, and some fresh thyme. Once browned, add a big knob of salted butter and finish in the oven to the desired degree of cooking. Leave to rest for 10 minutes.
Brown the finely chopped shallot in a frying pan with the skin, deglaze with white wine, reduce by half, add the white mustard and then the lamb juices. Cover and heat gently for 20 minutes, before cutting the juice with the violet mustard and a dash of verjuice. Sieve and add some hazelnut butter. Place to one side and keep warm.
Presentation:
On a large plate, place the coconut pulp teardrop to the left, with two small holes of 3cm and 2cm in diameter. Add the coconut stew to the first, together with the baby carrots, and place the shimanji mushrooms in the other with a leaf of romaine lettuce on top.
Cut the saddle of lamb into 4 uniform slices, and top the edge of the coconut meat with a dash of juice.
Serve the rest of the juice separately.
Recipe from Patrick Henriroux - Restaurant la Pyramide
