SHE225-Livret recette 2010 GB vecto.indd

SHE225-Livret recette 2010 GB vecto.indd 1
19/10/10 16:39
Sherpa is delighted and proud to present
this recipe booklet by a chef
who embraces every value we cherish:
Mickey Bourdillat.
This starred chef from Le Bistrot restaurant in Chamonix Mont-Blanc comes
from Burgundy and inter alia worked for Pierre Carrier for 14 years – which he
likes to define as an experience that changed his life.
That he insists on only using the finest produce and never cutting corners on
the ingredients is unsurprising. He also says that his job is to bring out the best
in food without sacrificing taste for looks. What he won’t tell you, however, is
that he uses produce from local farms in Val d’Aoste, Valais and, of course,
Haute-Savoie, with amazing talent. He takes this approach to the limit
in his other restaurant, the Café de l’Arve, where he only uses local
high-quality ingredients in his menus.
SHE225-Livret recette 2010 GB vecto.indd 2
19/10/10 16:40
He also enthusiastically promotes a socially-minded approach to cuisine,
and supports reintegration work at Le Jardin des Cimes in Plateau d’Assy.
And he believes that fine dining is an experience that everyone should be
able to enjoy. He proves this accessibility with his Bistro lunch menu, with a
choice of a main meal and a dessert at an exceptional price for a starred chef.
His generosity also shines through these exclusive recipes using the finest
Terre de l’Alpe produce and a choice of wines by his sommelier Valery Allard.
www.lebistrotchamonix.com
SHE225-Livret recette 2010 GB vecto.indd 3
19/10/10 16:40
Ingredients (serves 4)
1 egg yolk
1 reblochon cheese
4 sheets brick pastry
8 tablespoons acacia honey
3 tablespoons white vinegar
1 tablespoon soy sauce
½ tablespoon Worcestershire
sauce
3 drops spicy sauce
2 lettuces
Reblochon cheese spring rolls,
sweet-and-sour sauce and lettuce
Spring rolls: cut each sheet of brick pastry into 3 similar
triangles, glaze them with the yolk, add the reblochon cheese
and roll them.
Sauce: mix the honey, vinegar, soy sauce, Worcestershire
sauce and spicy sauce.
Fry the reblochon-cheese spring rolls in groundnut oil in
a non-stick pan, dry them on a cloth.
Wash the lettuce.
Roll in a leaf of lettuce and dip
in the sweet-and-sour sauce
to enjoy. .
Our Terre de l’Alpe selection:
reblochon, acacia honey.
SHE225-Livret recette 2010 GB vecto.indd 4
19/10/10 16:40
Ingredients (serves 4)
25 g butter, 4 eggs
1 kg pumpkin
250 g Hokkaido squash
½ onion
1 leek (white part only)
1 l chicken stock or 1 cube
1 l milk
Salt, pepper, nutmeg
Froth:
250 ml milk,
2 slices smoked bacon
1 clove garlic
1 stalk rosemary
50 g Arnad lardo
Pumpkin cream, smoked-bacon
froth and poached eggs
Cream: peel and dice the pumpkin and squash. Chop the onion
and leek, and sweat them in a pan. Add the pumpkin and squash,
cover, and cook on a low heat for about 10 min. Add the chicken
stock and milk, and let it cool for about 45 min.
Mix and strain in a conical strainer.
Bacon froth: Heat the milk, add the bacon, garlic, rosemary
and Arnad lardo. Let it infuse for about 1 hour, strain in a
conical strainer, and froth it in a blender.
Poach the eggs for 3 min in
unsalted boiling water with
4 tablespoons of white vinegar.
Serve the cream, poached
eggs and froth in soup plates.
Our Terre de l’Alpe selection:
organic eggs.
SHE225-Livret recette 2010 GB vecto.indd 5
19/10/10 16:40
Ingredients (serves 4)
4 hard pears
200 g parmesan cheese
200 g rocket salad
2 dl olive oil
500 ml balsamic vinegar
Salt and pepper
Coarse pear, parmesan cheese,
rocket salad, balsamic vinegar
and virgin olive oil
Wash the rocket salad.
Prepare the vinaigrette mixing the vinegar, oil, salt
and pepper only with a spoon.
Slice the pears and parmesan with a mandolin.
Serve and enjoy.
Our Terre de l’Alpe selection:
pears.
SHE225-Livret recette 2010 GB vecto.indd 6
19/10/10 16:40
Ingredients (serves 4)
4 leeks
250 ml olive oil
75 ml Sherry vinegar
1 tablespoon curry
400 g peeled shrimp
100 g mustard
200 g whipping cream
1 lemon (juice)
Warm leeks,
curry vinaigrette, shrimp
and mustard sauce*
Leeks: cook for about 10 min in very salty boiling water,
cool for 2 min in ice-cold water.
Curry vinaigrette: mix the oil and curry. Add the vinegar,
salt and pepper while stirring.
Mustard sauce: mix the cream, mustard, salt, pepper
and lemon juice, whip to the desired texture.
Cut the leeks in half, lay the shrimps,
then add the mustard sauce
and curry vinaigrette.
* This recipe also works with lobster (as shown here).
SHE225-Livret recette 2010 GB vecto.indd 7
19/10/10 16:40
Ingredients (serves 4)
8 organic eggs
4 slices prosciutto
40 g butter
4 sliced country bread
4 bones with marrow
Cardoons (fresh or preserved)
1 clove garlic
1 cube chicken stock
Salt and pepper
Our Terre de l’Alpe selection:
Boiled eggs,
bread fingers with salted butter,
prosciutto, cardoons and marrow
Peel and cool the cardoons in water with lemon and salt.
Cook the bones and marrows in the chicken stock for
about 10 min.
Toast the bread, butter it,
add the prosciutto and
cut into fingers.
Coat the cardoons in butter
with garlic.
Serve 2 eggs in an eggcup,
1 bone and marrow,
the bread fingers and
the cardoons.
organic eggs, prosciutto.
SHE225-Livret recette 2010 GB vecto.indd 8
19/10/10 16:40
Ingredients (serves 4)
½ l milk
1 clove garlic
700 g beaufort cheese
Nutmeg
4 slices country bread
4 tablespoon mountain honey
Beaufort cheese fondue,
bread fingers and honey
Boil the milk with the garlic. Add 500 g of grated beaufort.
Mix with the nutmeg.
Toast the bread, cover with slices of beaufort cheese
and cut into fingers.
Serve the fondue in soup plates,
with a dash of honey, pepper
and the bread fingers...
and one egg yolk.
Our Terre de l’Alpe selection:
beaufort cheese, mountain honey.
SHE225-Livret recette 2010 GB vecto.indd 9
19/10/10 16:40
Ingredients (serves 4)
4 nice endives
20 g butter
1 orange
1 lemon
4 slices cooked ham
¼ l veal broth
½ l whipping cream
20 g butter
20 g flour
Nutmeg
100 g comté cheese
Salt and pepper
Braised endives, cooked ham,
gravy and comté cheese gratin
Braise the endives. Butter a pan. Cut the endives in half. Add
the orange and lemon zests and juice. Barely cover with broth,
cover and cook in the oven at 160°C for 30 to 45 min.
Comté cheese gratin: melt the butter, add the flour, make a
roux sauce, and slowly add the cream. Heat to boil.
Grate the nutmeg. Add the comté cheese at the end.
Whip the rest of the cream and
add it to the cold béchamel sauce.
Serve the endives with the ham
on top, coat them in the comté
sauce, and heat them in the oven
to brown. Add the gravy last.
Our Terre de l’Alpe selection:
comté cheese, cooked ham
with herbs
SHE225-Livret recette 2010 GB vecto.indd 10
19/10/10 16:40
Ingredients (serves 4)
Risotto:
250 g arborio or carnaroli rice
60 g butter
200 ml white wine
100 g parmesan cheese
1 l chicken stock
½ onion
Carrots:
300 g carrots
100 g cooked chestnuts
200 g sliced prosciutto
40 g butter
½ onion
½ l chicken stock
Our Terre de l’Alpe selection:
prosciutto.
SHE225-Livret recette 2010 GB vecto.indd 11
Risotto, carrots,
chestnuts and prosciutto
Peel and evenly dice the carrots, thinly chop the onion
and cut half of the prosciutto into strips.
Sweat the onion and ham then add the carrots.
Slightly cover with the stock, add the chestnuts
and cook for about 25 min.
Risotto: sweat the chopped onion,
add the rice and deglaze with the white
wine. Keep it moist with chicken stock
when and as required, cook for 20 min.
Add the finishing touches to the risotto
with the butter and parmesan
cheese until it turns creamy.
Add the carrots and chestnuts,
a few shavings of parmesan
cheese, a dash of gravy and
the prosciutto strips.
19/10/10 16:41
Ingredients (serves 4)
4 agria or charlotte potatoes
8 slices of bacon
1 onion
½ reblochon cheese
4 spring onions
½ l red vinegar
300 g sugar
1 bouquet garni
20 g butter
Salt and pepper
Tartiflette
Cut the potatoes in 2 to 3 cm thick slices. Cover in liquid.
Add the butter and bouquet garni, cover and cook for 30 min.
Finely chop the onion, cut 4 slices of bacon into strips,
and braise them together in a closed pan.
Sugared spring onions: boil the sugar and vinegar in a pan,
pour over the sliced spring onions and let the mix cool.
Assemble the potato slices,
add the bacon and onion,
and finally add the reblochon
cheese. Put it in the oven and
add the spring onions and
a slice of pan-fried bacon
as the finishing touches.
Our Terre de l’Alpe selection:
reblochon cheese, butter.
SHE225-Livret recette 2010 GB vecto.indd 12
19/10/10 16:41
Ingredients (serves 4)
1.5 l chicken stock
250 g polenta
150 g parmesan cheese
30 g butter
2 tablespoon olive oil
4 guinea-fowl or chicken breast
8 slices bacon
ketchup:
¼ l tomato juice
100 g sugar
2 cloves garlic
2 branches rosemary
4 tablespoons white vinegar
Our Terre de l’Alpe selection:
plain polenta, butter.
SHE225-Livret recette 2010 GB vecto.indd 13
Guinea-fowl tournedos, polenta
fries, tomato ketchup and rosemary
Polenta: boil the chicken stock with the butter and pour in the
polenta. Cook for about 20 min. Add the finishing touches with
the oil and parmesan. Pour it into a bread tin and put it in the
fridge.
Guinea fowl: salt and pepper the breasts, wrap tightly in
Clingfilm and simmer gently in water. Cool in ice-cold water.
ketchup: caramelise the sugar, garlic and rosemary, deglaze
with the tomato juice. Cook for about
10 min and finish off with the vinegar,
salt and pepper.
Take the film off the breasts,
carve three slices, roll them in
back and pan-fry them.
Cut the moulded polenta into
chips and fry them at 180°C.
Serve.
19/10/10 16:41
Ingredients (serves 4)
2 shoulders of suckling pigs,
boned and tied
4 tablespoon mountain honey
4 tablespoon sherry vinegar
4 tablespoon gravy
1 carrot, 1 onion, 2 cloves garlic
Salt, pepper
Potato cakes:
1 kg agria potatoes, 1 egg
200 ml white wine
4 tablespoon chopped parsley
100 g grated beaufort cheese
150 ml whipping cream
Salt, pepper, nutmeg
Shoulder of suckling pig cooked
with honey and Savoy potato cakes
Pork: Brown the shoulders, add the aromatics, sweat for 10 min.
Cover and cook in the oven (thermostat setting 2/3) for 3 hours,
uncover, lacquer the shoulders with honey, put back in the
oven (thermostat setting 6). Once browned, deglaze with
vinegar, add the veal broth and boil to reduce by half.
Remove the shoulders and strain the gravy in a conical strainer.
Potato cakes: Peel, wash and grate
the potatoes.
Add salt and pepper to remove
juices and leave for 10 min.
Press and dry.
Mix the white wine, cream, minced
parsley, egg, beaufort cheese and
nutmeg. Shape the potato cakes.
Our Terre de l’Alpe selection: Fry in oil at 170°C, turn over every
beaufort cheese, mountain honey. so often, dry on kitchen towel.
SHE225-Livret recette 2010 GB vecto.indd 14
19/10/10 16:41
n.
s,
.
Ingredients (serves 4)
Beef :
1 kg chuck, 1 carrot, 1 onion,
2 cloves garlic, 1 bouquet garni
¼ l Mondeuse wine
1.5 l veal broth, 40 g butter
2 tablespoon olive oil
Salt and pepper
Gnocchi:
900 g Agria potatoes
150 g flour, 1 egg, Nutmeg
Salt and pepper
Lace:
150 g sieved parmesan cheese
15 g flour
Braised beef chuck, gnocchi,
and parmesan cheese lace
Beef: brown the beef all over in a frying pan. Remove the fat,
add the aromatics and sweat it. Deglaze with the Mondeuse
wine and keep it moist with the broth. Add the bunch of herbs.
Cook in the oven at 130/150°C for 4 to 5 hours.
Gnocchi: peel, cook and mash the potatoes. Weigh 500 g of
mashed potatoes, and add the flour, egg, salt, pepper and nutmeg.
Roll the gnocchi on a fork and cook them in boiling water until
they float back to the surface. Cool them quickly in ice-cold water.
Lace: mix the parmesan cheese and flour, sprinkle it over a
non-stick pan and cook until it browns.
Finish the chuck beef gravy.
Finish the gnocchi by dipping them
in boiling water for 1 to 2 min, then roll
them in butter and parmesan.
Serve the chuck, coat it in
Our Terre de l’Alpe selection: the Mondeuse sauce, and add
the gnocchi and parmesan lace.
organic eggs, butter.
SHE225-Livret recette 2010 GB vecto.indd 15
19/10/10 16:41
Ingredients (serves 4)
8 Royal Gala apples
30 g butter
1 tablespoon cinnamon
100 g sugar + 10 g for tart base
1 ready-made puff-pastry base
Custard:
½ l milk
5 egg yolks
100 g saffron
Saffron pistils
1 vanilla pod
Apple and cinnamon tart,
saffron cream
Custard: boil the milk with the vanilla and saffron.
Beat the yolks and sugar. Pour the boiling milk over
then cook the mixture until it coats a spoon. Cool.
Peel and quarter the apples. Pan-fry them in the butter,
add the sugar, coat them in the caramel and sprinkle
with cinnamon.
Prick the tart base, sugar it and cook it
between two trays.
Finish the tart, add the pan-fried
apple and a dash of custard.
Cook 5 min at 180°C.
Our Terre de l’Alpe selection:
eggs, apples.
SHE225-Livret recette 2010 GB vecto.indd 16
19/10/10 16:41
Ingredients (serves 4)
Fondant:
250 g sugar
4 eggs
400 g 64%-cocoa chocolate
250 g butter
Coulis :
250 g raspberry pulp
1 red pepper
Sugar
Chocolate fondant,
red pepper and raspberry coulis
Fondant: bain-marie the butter and chocolate at 45°C.
Beat the sugar and eggs. Mix them all together.
Cook in a sponge-cake tin for about 25 min at 180°C.
Coulis: roast then peel the pepper, then blend it with
the raspberry pulp. Add sugar to taste.
Serve the fondant slightly
warm with the coulis.
Our Terre de l’Alpe selection:
raspberry with syrup, eggs.
SHE225-Livret recette 2010 GB vecto.indd 17
19/10/10 16:41
Ingredients (serves 6)
½ l milk
6 egg yolks
100 g sugar
2 caps of chartreuse
4 egg yolks
4 egg whites
25 g sugar
Soufflé with chartreuse
Custard: boil the milk, Mix the sugar and yolks, pour
the boiling milk over the yolks, stir and cook until
it coats a spoon, than let it cool down.
Add chartreuse.
Whisk the egg whites once
the mixture has cooled.
Add the egg yolks and whisked
whites to the custard. Pour into
a buttered and sugared mould.
Cook in the oven at 180°C.
Our Terre de l’Alpe selection:
organic eggs.
SHE225-Livret recette 2010 GB vecto.indd 18
Alcohol abuse is dangerous for your health, consume with moderation.
19/10/10 16:41
Ingredients (serves 4)
4 apples
Puff pastry
125 g brown sugar
1 jar raspberry jam
Baked apples in puff pastry
with raspberry jam
Remove the core from the apples with an apple
corer and fill them with jam.
Spread the pastry 2 to 3 mm thick, wrap it around
the apples, brown them and leave them
in the fridge for 25 min.
Brown the apples again, sprinkle
them with brown sugar
and cook 20 min at 180°C.
Our Terre de l’Alpe selection:
raspberry jam, apples.
SHE225-Livret recette 2010 GB vecto.indd 19
19/10/10 16:41
Ingredients (serves 4)
½ l whipping cream
25 g icing sugar
1 vanilla pod
400 g fromage frais or Quark
7 egg yolks
125 g sugar
30 ml water
15 g gelatine
20 ml cointreau
80 g fruit in season (per person)
Our Terre de l’Alpe selection:
organic eggs.
SHE225-Livret recette 2010 GB vecto.indd 20
Fromage frais mousse and
poached fruit in season
Heat 125 g of sugar and 3 cl of water to 120° C.
Beat the egg yolks, then pour the syrup over them.
Leave to cool.
Meanwhile, whip the cream with the icing sugar
and the deseeded vanilla.
Add the melted gelatine and the cointreau
to the soft cheese, and then gently fold
in the whipped cream.
Finally, add the cooled egg yolks.
Mould immediately and
leave to set.
Remove from the mould and
add the poached fruits and
the caramel biscuit.
19/10/10 16:41
Ingredients (serves 6)
5 egg yolks
5 egg whites
165 g sugar
50 g flour
50 g corn flour
Savoy biscuits
Beat the 5 egg yolks with 150 g or sugar.
Add the 50 g of flour and 50 g of corn flour.
Whisk the egg whites, stiffen them with 15 g of sugar.
Pour them into a buttered and floured mould
then cook in the oven for 25 min at 170°C.
Our Terre de l’Alpe selection:
organic eggs, confiture de
myrtilles.
SHE225-Livret recette 2010 GB vecto.indd 21
19/10/10 16:42
Ingredients
750 g sugar
75 g glucose
112 ml water
4 egg whites
17 g gelatine
25 ml green chartreuse
Marshmallow with chartreuse
Gently beat the egg whites.
Soften the gelatine in boiling water.
Heat the sugar and glucose in the water to 118° C.
Carefully pour over the egg whites,
and incorporate the melted gelatine
and the chartreuse.
Continue beating until the mixture
is cool.
Pour into the mould.
Leave to set before removing
from the mould.
Our Terre de l’Alpe selection:
organic eggs.
SHE225-Livret recette 2010 GB vecto.indd 22
Alcohol abuse is dangerous for your health, consume with moderation.
19/10/10 16:42
SHE225-Livret recette 2010 GB vecto.indd 23
19/10/10 16:42
SHE225-Livret recette 2010 GB vecto.indd 24
Nouveau Monde DDB - 444010524 RCS ANNECY - Credit photos: Fotolia - Anthony Cottarel - Sherpa - Do not throw on the public highway - Not contractual photos - Subject to errors or to omissions.
S.A. Coopérative Sherpa - 118, rue du Mont-Blanc - 74540 SAINT-FÉLIX
Tél. : 04 50 01 89 89 - Fax : 04 50 64 40 67
19/10/10 16:42
Sherpa RCS 444 010 524 000 23 - 118 rue du Mont Blanc - 74540 Saint-Félix