Recipe
A recipe from chef Yoann Conte
A recipe from chef Yoann Conte
with Special Cuvée
Food and wine pairing with Special Cuvée
Maison Bollinger meets the two Michelin star chef, Yoann Conte at his restaurant set on the shore of Lac d’Annecy, where he strives to create terroir driven cuisine and to always have the utmost respect for his produce.
Passion, sharing and connection sit at the heart of his philosophy, and are all values that we share at Bollinger.
Yoann Conte would like to share one of his signature dishes with you. With its delicate hints of salinity and spice, it highlights Special Cuvée’s aromas to perfection!
Yoann Conte would like to share one of his signature dishes with you. With its delicate hints of salinity and spice, it highlights Special Cuvée’s aromas to perfection!
“By pairing our produce with Bollinger Special Cuvée, our purpose was above all to create a sense of place. In this instance that place is Britany, which you get from the first mouthful; it’s oceanic, this crab dish.”
Yoann Conte, Head Chef at fine dining restaurant La Table de Yoann Conte**.
Yoann Conte, Head Chef at fine dining restaurant La Table de Yoann Conte**.
Ingredients
- 15g Reduced fish fumet (fish stock)
- 125g Crab meat
- 50g reduced fumet (stock)
- 100g Grapeseed oil
- 5g White vinegar
- Salt
- Sugar
- 20g lemon juice
- 20g walnut oil
- 1 lime
- Espilette pepper
- 40g Pil Pil
- 12g Celeriac, peeled and diced into very fine 1-2mm cubes
- 8g Walnut and lemon vinaigrette
PREPARING THE RECIPE
- To make the crab disks, mix the fish fumet and the crab meat.
- Spoon the mixture into 4 pastry cutters (15g per cutter) laid out on a baking tray.
- Put in the oven and cook at 160°C for around 8 minutes. Leave to cool.
- To make the pil-pil, warm the fumet and add the grapeseed oil, then season with white vinegar, salt and sugar.
- To make the vinaigrette, mix 20g of lemon juice with 20g of walnut oil.
- Place 30g of the crab and pil-pil mixture on a plate of your choice.
- Place 3g of the finely diced celeriac and 2g of vinaigrette on top before adding the crab disk. Season with lemon zest and a hint of Espelette pepper.