pot-au-feu-jardin-des-plumes
At Jardin des Plumes, David Galienne cultivates a sensitive cuisine, nourished by the Normandy region and its aromatic garden, as in this springtime revisitation of pot-au-feu.
in Giverny, in the tranquil setting of the Jardin des Plumes, David Galienne pays homage to his native Normandy. In this land of many resources, the chef composes a generous and committed cuisine, nourished by the seasons, the herbs of his aromatic garden - which boasts over 150 varieties - and the work of local producers. His ambition: to awaken the taste buds, introduce new flavors and raise awareness of more conscious cooking.
With this in mind, the chef is committed to reworking certain emblematic French dishes, adapting them to the seasons. Pot-au-feu, a childhood memory and winter staple, is transformed here into a spring salad: fresh, melt-in-the-mouth and crunchy at the same time, it's conceived as a little garden on the plate.
Ingredients for the salad version of pot-au-feu
For the pot-au-feu :
- 500 g egg yolks
- 4 carrots
- 2 onions
- 2 leeks
- 1 clove
- 2 bottles cider
- 1 bouquet garni
- Peppercorns
- Coarse salt
For the garnish :
- 1 onion
- 5 cl cider vinegar
- 5 cl water
- 5 g Agar-Agar
- 200 g tuna
- 1 purple carrot
- 1 yellow carrot
- Salt and pepper
- Olive oil
For the ravigote sauce
- 8 marrow bones
- ½ chopped onion
- 1 tbsp. wholegrain mustard
- 3 tbsp. cider vinegar
- 60 g capers
- ¼ bunch parsley, chervil, tarragon
- Grape seed oil
- Salt and pepper
For the jelly
- 500 g bouillon pot au feu
- 6 g Agar-Agar
For the finishing touches
- Croutons
- Leek slices
- Chervil sprigs
Preparation steps
- Pot-au-feu: Start cooking the pot-au-feu: cook the beef cheeks with the aromatic garnish, bouquet garni, peppercorns and coarse salt in the cider. Filter through a cloth once cooked, reserving the stock for the jelly.
- Garnish: Cut onions into thin wedges and make pickles by pouring boiling water and vinegar over them. Season to taste. Cut the tuna into small cubes, the cooked beef cheek into cubes and the carrots into mandolin slices.
- Ravigote sauce: Make a vinaigrette with the mustard, vinegar and grapeseed oil. Add chopped onion, chopped herbs and marrow poached in stock, cut into small cubes.
- Jelly: Glue the pot au feu stock to the Agar-Agar and pour into the bottom of the plates.
- Garnishing: Arrange the garnish harmoniously like a small garden. Decorate with croutons, leek slices and chervil sprigs, and serve the ravigote sauce in the marrow bone.
A lovely way to extend this winter staple all year round. discover it now.
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