Cyndie

Portrait

My name is Cyndie Guillot. I am 20 and a second year Higher National Diploma (HND) student in Hotel Services and Catering, Tableware option.

I am a trainee with Laurent Bouvier, president of the Association Toques Blanches from Lyon.

I am originally from Lyon and I particularly love eating in Lyonnais “bouchons” with my family and friends.

I am passionate about food of course but also sport, theatre and reading. I also like travelling and discovering new cultures.

Interview

Cyndie in Eyckerhof

 

Recipe – 100% orange, between land and sea

100 pour 100 orange Cyndie GUILLOT

 

POACHED FILLET OF HADDOCK, SAFFRON EMULSION

 

Portion the haddock fillets, poach them in the almond milk and ginger mixture from a cold start and drain. Add the saffron to the poaching stock. Infuse for a few minutes, add the lecithin. Bring to the boil and emulsify.

Ingredients Quantities
Les vergers Boiron Ginger Speciality 0.050 kg
Fillet of haddock 0.200 kg
Almond milk 0.50 L
Saffron 1 g
Soya lecithin 3 g

 

SCALLOPS, SPAGHETTI SQUASH WITH COLONNATA BACON AND CORAL SAUCE 

 

Ingredients Quantities
Les vergers Boiron 100% Bergamot puree 0.030 kg
Scallops 4
Sole bones 0.100 kg
Butter 0.060 kg
Leek whites 0.050 kg
Onion 0.050 kg
Mushrooms 0.050 kg
Thyme QS
Fleur de sel QS
Mignonnette QS
White wine 0.10 L
Spaghetti squash 0.500 kg
Colonnata bacon 0.050 kg

Shell the scallops, keep the thoroughly rinsed white part of the scallop and the coral and the bards.
To make the stock: gently sweat the aromatic garnish, add the sole bones and bards of scallops, deglaze with white wine, cover with water, simmer for 20 minutes. Strain without pressing, reduce by 3/4 and bind with the coral.

Boil the squash, remove the pulp and fry with the Colonnata bacon cut into thin matchsticks. Cook the white parts of the scallops in butter knob, set aside.

Drizzle with the coral sauce, use a pastry cutter to shape the spaghetti in the centre of the plate, arrange the scallop on top and the coral sauce around it.

 

CHICKEN IN A MIMOLETTE CRUST, POTIMARRON AND KALAMANSI PUREE


Brown the chicken in butter. Place in a shrinkable vacuum pouch with the yellow wine, kalamansi puree, salt and pepper. Cook for 1 hour at 65°C in a steam oven. Cut into squares.
Make the Viennese crust: Soften the butter, combine with the cornbread and mixed mimolette. Roast the whole potimarron in foil for 30 min. at 180°C. Mix with the kalamansi puree, add the butter and cream. Season according to taste. Portion the crust.
Arrange over the chicken, brown under the grill. Draw a comma with the puree starting from the chicken, the tip towards the scallop.

 

Ingredients Quantities
Les vergers Boiron 100% Kalamansi puree 0.050 kg
Ain farmhouse chicken breasts (2 pieces) 0.400 kg
Yellow wine 0.04 L
Cornbread 0.030 kg
Butter 0.030 kg
Mature mimolette 0.030 kg
Potimarron 0.600 kg
Cream 0.02 L
Butter 0.02 L

 

PRESENTATION

 

Ingredients Quantities
Wafer
Les vergers Boiron 100% Passion Fruit puree 0.060 kg
Flour 0.040 kg
Sugar 0.125 kg
Butter 0.040 kg
Kumquat chips
Kumquat 0.030 kg
Water 0.500 kg
Sugar 0.25 L
Mango / passion jelly
Les vergers Boiron Mango & Passion fruit coulis 0.100 kg
Agar-agar 0.5 g
Marigold flowers 4

 

Mix the melted butter, flour, sugar and passion fruit puree. Flatten until very thin.
Bake for 8 min. at 180°C, place on baking parchment.
Cut into rectangles, spike into the centre of the haddock fillet.

Slice the kumquat very finely, soak in the syrup. Drain and dry in the oven at 80°C and arrange on the Viennese crust.

Heat the coulis and add the agar-agar, bring to the boil. Shape into a small dome with a pipette, keep refrigerated +3° C. Arrange in a line from largest to smallest starting from chicken. At the last minute, arrange the marigold flowers over the scallop.


Cyndie is now at

Eyckerhof

Spuistraat 21

2880 Bornen-Hingene

Belgium

www.eyckerhof.be

Last update: 4 April 2016