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
For the cooked beets:
For the Beaufort:
For the beet vinaigrette
For finishing and straightening
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. |
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