Place the carrots in a pot and cover with water. Add a knob of butter. Cook until soft. Puree and mix with 15 g / 3 tsp. butter and the carrot juice. Shell the langoustines leaving only the tail. Set aside the shells and heads.
Slice the cabbage and cut the veal into cubes. Heat 25g / 5 tsp. of the butter in a pot, then add the garlic, spices and meat. Brown for 5 minutes. Salt and pepper, then add the stock and complete with water to about half the height of the meat. Cover and let simmer 1 hour over a low heat.
Pre-heat the oven to 180°C / 350°F / gas mark 6. Mix the flour, parmesan, half the thyme leaves, the salt and pepper. Make a well and add the egg, the softened butter, and the milk. Slice the olives and fold the slices into the dough.
Dissolve the seaweed stock. After simmering for 20 minutes, add the stingray. Cook for another 15 minutes. Place the cooked fish in a salad bowl and set aside. Mix the white wine, the chopped shallot, the lemon juice, the lime zest , and the grated ginger. Add to the stingray, mix, and marinate a few minutes.
Peel the potatoes and cook for 20 minutes in boiling water. Strain and puree. Add the olive oil, milk, 30 g / 2 tbls. of the butter, and salt.
For the Crust : Knead the lemon-olive oil butter with the sugar. Fold in the egg yolks. Blend evenly, then fold in the flour, salt and baking powder. Mix the dough, roll into a ball and wrap in plastic before letting it sit for 2 hours in the refrigerator.
The perfect combination of oil and butter Created for a Chef, 2009 The perfect combination of oil and butter! The silky texture provided by lemon olive oil sublimates pan-fried scallops or fresh oysters, gives a final touch to steamed vegetables, flavours your risotto or the shortcrust pastry of your strawberry tar
For the dough, knead 225g butter with lemon olive oil and 200g sugar. Incorporate 90g egg yolk. Mix well, then add 300g flour, 5g salt and 12g baking powder. Mix the dough, form into a ball and wrap in plastic wrap. Leave to rest in the fridge for 2 hours.
Mix the ingredients for the Naam and knead until the dough is homogenous. Let rise in a warm place for 2 hours. Divide the dough up into 8 parts, then roll each out to become a disk (12cm in diameter). Cook on a hot pan. Melt the Bordier Wild Garlic Butter and pour into a ramequin.
Chop the shallots and place in a ramequin. Place the sugar cube in the ramequin as well, pour in the lemon juice, and let marinate. Set aside. Cook the rice in pilaf style. Once cooked, add the salted smoked butter, and set aside. Pour some olive oil in a sauté pan and brown the pressed garlic clove.
Ask your baker for crunchy breadsticks or toast some country bread and cut into thin slices. Place the Bordier Butters – salted, seaweed, lemon-olive oil, Espelette chilli, buckwheat – around a slate serving dish, each with its own rounded-tip butter knife.
For the Crust : Knead the lemon-olive oil butter with the sugar. Fold in the egg yolks. Blend evenly, then fold in the flour, salt and baking powder. Mix the dough, roll into a ball and wrap in plastic before letting it sit for 2 hours in the refrigerator.
Quickly rinse the mushrooms in cold water, dry them, remove the stems and any remaining dirt from the bottom, then chop the stems finely. Sauté them in a knob of butter and some olive oil. Lightly drizzle some lemon on the mushroom tops and brush with oil.