4 slices of beef fillet (150 g)
1 violet carrot
juice of 1 lemon
200 g carrots
½ litre orange juice
salt, pepper, beef stock, chive flowers, olive oil, thyme
Wash, peel and cut the carrots.
Cook them in ½ litre of orange juice, mix them to a purée then season.
Wash the violet carrot and cook it with its skin, with the juice of 1 lemon, thyme, salt, pepper and olive oil, in an oven at 180°C for 15 mins.
Bevel cut it in four immediately on taking it out of the oven.
Cook the beef to your convenience. Put the beef on a plate, covered with a quenelle (dumpling) of blackcurrant mustard and small pieces of violet carrot, a quenelle of orange-flavoured carrot purée, chive flowers, a chunk of violet carrot and a spoonful of beef stock.
Serve.
(Français) Douceur piquante
(Français) Nuage sur le lac Léman
(Français) Pause dans les sous-bois
(Français) Macaron à la moutarde
(Français) Paleron de bœuf à la moutarde aux cèpes et au thé fumé
(Français) Pâté en croûte sucrine et crème de moutarde aux feuilles de coriandre & à l’orange
Crunchy salad with langoustines
Roast epoisses in a gingerbread and orange nonette
Cod in Fallot mustard with gingerbread crumbs
Calf’s head sauce Gribiche prepared our way
Rabbit cooked several ways
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
Chantilly Oysters with Burgundy Verjuice
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
St. Pierre Fillet, Asparagus and Walnut Mustard
Red Mullet Artichoke Basil Mustard
Rice Crackers with Basil Mustard
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
Calf’s Head Seasoned with Tarragon Mustard
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar