The starred chef Jean-Baptiste Natali, from La Montagne restaurant in Colombey-les-Deux-Eglises, has associated the new Cuvée Signature from the Albert Beerens estate with his culinary universe. This elegant and complex cuvée is already proving to be a gastronomic cuvée, which highlights the notions of terroir that are dear to it.
A culinary challenge that Jean-Baptiste Natali brilliantly took up by proposing a Sabayon de Girolles.
Ingredients :
- 500 g of whipping cream
- 300 g of girolle mushrooms / chanterelles
- 3 gelatin sheets
- salt, pepper
- thyme, rosemary
- ½ garlic clove
- 45g of porcini mushrooms
Utensils :
- 1 Siphon
- 2 gas cartridges
Instructions :
In a saucepan, boil the cream with the salt, pepper, thyme, rosemary and garlic.
Put the gelatin leaves into cold water and wait until they are soggy.
Mix the cream, the fried chanterelles and the gelatine leaves.
Sift the mixture and pour it into the syphon.
Serving suggestion :
Wash the mushrooms and fry them up in a pan. Place them on a plate.
Pour the mushroom topping.
For decoration, add chives, shiso and porcini slices.
Chef Jean-Baptiste Natali has an impressive career path, filled with beautiful encounters in all four corners of the world. At the beginning, he consolidated his know-how with experiences at the Palme d'Or restaurant of the Martinez hotel in Cannes, at the Daniel Boulud restaurant in New York and then at the famous Mamounia in Marrakech. Back in his native village in 2002, his culinary talent was highlighted at L'Hostellerie la Montagne with his first Michelin star at 27, making him the youngest starred chef. Always concerned about progress and sharing, it continues to work at the international level with Thailand, Vietnam, China, the Sultanate of Oman, among others...
Hostellerie La Montagne - Colombey-les-Deux-Eglises