The corn

Olivier Poels & Stéphanie Le Quellec SEASON 2021 - 2022 12:53 p.m., August 13, 2022

Stephanie's Recipes: Barbecued corn 

• We put our corn in foil by enclosing it in aluminum with a drizzle of olive oil and a grain of salt  

• Slide the papillote on the barbecue or in the oven  

• Be careful not to burn your cob, for that put it on the sides of the barbecue, on a light ember. 

• You will leave it for 1h-1h30 both on the barbecue and in the oven. 

• When it comes out of the embers, brush it with salted butter and Espelette pepper 

Glazed corn soup:

• Take a cob, detach the kernels  

• And reserve a few grains that you will season.  

• The rest of the grains will be used to be mixed in a vegetable broth.

  Add a touch of mustard to spice it up, salt, pepper, olive oil and mix. 

• Your velvety is formed.  

• Now brown some new onions and deglaze them with vinegar.  

• Cut diced smoked eel, duck grattons or chicken wings of your choice  

 With your few grains of corn set aside at the beginning of the recipe, you will make a small corn pancake:  

• Collect your cooked grains, bind the whole with a small paste: 

• For the dough:  

  • 100g corn flour  

  • 5cl of milk 

  • 1 egg  

  • Yeast  

  • Clove garlic  

  • A few kernels of corn  

This will form a dough that you will brown in the pan to obtain your galette  

Chef Rebecca Beaufour's recipe: Brioche and marinated sardines

• A homemade brioche with fleur de sel from Guérande and olive oil from Provence  

• Served with small marinated sardines and olives   

• Take a neutral brioche  

• Toast your brioche in the pan with a drizzle of olive oil and a fleur de sel  

• For the sardines: open them in the wallet, remove their bones, and marinate them with a fleur de sel, a drizzle of olive oil and a zest of lemon.

  Marinate them the day before and eat them as they are.