Europe 1 6:00 p.m., March 11, 2024

Laurent Mariotte welcomes chef Jean Sulpice.

Coming from a family of restaurateurs and hoteliers, he settled, with his wife Magali, in L'auberge du Père Bise, on the banks of Lake Annecy.

An outstanding cyclist and skier, he obtained 2 stars.

He is the author of this week's dish of the day.

On the menu: a carpaccio of beets and Beaufort, accompanied by a walnut puree.

You can find the recipe on Europe1.fr.

Jean Sulpice’s beet and Beaufort carpaccio

At the restaurant Le 1903

THE INGREDIENTS FOR 4 PEOPLE

For the walnut puree

  • 50g walnuts

  • 60g of water

  • 15g of white cheese

  • Tabasco

  • Salt

For the cooked beets:

  • 2 cooked beets

For the Beaufort:

  • 8 strips of Beaufort

  • 100g of Beaufort

  • 1 piece of egg

  • Flour

  • Breadcrumbs

For the beet vinaigrette

  • 20 g beetroot reduction

  • 10 g of sherry vinegar

  • 20g olive oil

For finishing and straightening

  • Penja white pepper

  • Some burnet shoots 

MANUFACTURING PROCESS

For the walnut puree:

Mix all the ingredients at maximum power for 2 to 3 minutes until you obtain a very smooth mixture.

For the beets:

Using a knife, cut the beets into 3 or 4 mm thick strips.

Cut them again using a 5 cm diameter round cookie cutter.

Beaufort:

Cut sticks 8 cm long with a side of 1 cm.

Dip the Beaufort sticks in the flour then the previously beaten egg and finish with the breadcrumbs.

Fry the Beaufort sticks at 180°C until they are crispy and golden brown.

For the beet vinaigrette:

Mix all the ingredients in a bowl.

For finishing and dressing:

Place the walnut puree at the bottom of the plate.

Make the carpaccio by inserting the beetroot and Beaufort slices from the outside towards the inside, making a rosette.

Season with vinaigrette and pepper.

Add burnet shoots.

© Europe 1