I grew up among these manual and gastronomic trades. My parents are craftsmen in pastry and made us discover – my sister and me – haute-cuisine in the highest quality restaurants.
I passed a Bac ES* followed by a MAN* at the Lycée Hôtelier of the Touquet-Paris-Plage. When I arrived in kitchen as a trainee in the restaurant Les Glycines aux Eyzies I knew it was what I really wanted to do. The Chef Eric Jung really taught me a lot. As I had earned a little bit of money I decided to leave by myself for New York. I love this city. Just walking in the street makes you feel alive! I’ve also been to London several times with my friends; it’s easy from the Touquet – and to Canada and Portugal too with my parents.
My dream – when I’m ready – is to open my own business. But first of all, I want to get about, accumulate as much experience as possible, and enhance my culture. So the Boiron Frères Young Talent Trophy is a magnificent opportunity.
I owe much of my success to my Chef, Jérôme Dubois, MOF cuisinier 2004. He has been a discrete but very solid support. Since the announcement of my selection for the finals we trained early in the mornings – before the mock BTS* he is so happy about the result that we’ll go and see the 1st year BTS* to tell them how it went and encourage them to take part next year!
*Bac ES – Economic and Social Baccalaureate
*MAN – Mise à Niveau – Bringing up to grade
*BTS – brevet de technicien supérieur – advanced technician’s certificate
*MOF (Meilleur ouvrier de France) – cuisinier – Best Worker in France, cook
Photos: Eric d’Herouville
Scallop tartare aspic with mandarin, creamy butternut squash, praline and scallop chaud-froid
Mix together the flour, ground almonds and seasoning (salt, pepper, nutmeg) and set aside. In the mixer, beat the eggs, olive oil and sugar until a ribbon is formed. Add the dry mixture to the previous one then spread it evenly over a baking sheet and bake at 200°C.
|Ground almonds||10 g|
|Olive oil||10 g|
|Les vergers Boiron 100% Butternut puree||300 g|
|Single cream||200 g|
Season the cream, whisk it until firm then keep in the refrigerator. Melt the gelatine and stir into the butternut puree. Add the whipped cream to the butternut puree and check the seasoning.
Make the stock with the scallop offcuts. Pass the mandarin puree through a sieve, mix with agar add the mandarin peel, lemon juice and chervil. Cut the scallops into a tartare, add the stock, then mould.
|Les vergers Boiron 100% Mandarin puree||400 g|
|Les vergers Boiron 100% Lemon puree||50 g|
|Mandarin peel||10 g|
Caramelise then chop the hazelnuts and walnuts.
Assembly of the cone
Line the cone-shaped tin with the butternut mousse. Fill with the scallop aspic, sprinkle with the praline and seal with a disc of olive oil shortbread. Freeze, remove from the mould and sprinkle with mandarin-flavoured cocoa butter. Cover the cone with strips of sautéed scallops and confit butternut.
|Butternut mousse||50 g|
|Cocoa butter||50 g|
|White chocolate||50 g|
|Les vergers Boiron 100% Mandarin puree||50 g|
|Scallop ice||150 g|
|Purple shiso||1/2 tray|
|Vanilla-flavoured olive oil||250 g|
Make the chaud-froid sauce. Pour onto a tray. Deep freeze then cut into grooved semi-circles.Cut the hollowed-out butternut into cubes. Slowly fry them in the vanilla-flavoured oil then use them to decorate the scallops. Cut the gingerbread into small triangles, placed between two sheets and bake at 180°C for several minutes. Arrange these elements harmoniously on the scallop chaud-froid together with the Shiso and the praline.