here is the recipe for Cyril Lignac’s Christmas lunch

Our chef Cyril Lignac invites us to wake up with a watchword for this very special evening: gluttony. It’s not about betting on a harmless meal or deja vu for our New Year’s table, here’s a Christmas meal designed and invented by the chef himself for an explosion of flavors in the mouth. From appetizers to desserts, we give you the recipes for each dish for a high-flying meal that is sure to amaze more and more people at the table. Seafood, truffles, fish, poultry and chocolate are honored for this exceptional moment.

Appetizer 1: baked oysters, citrus ponzu sauce (20 min preparation)

Ingredients for 4 people:

  • 12 special oysters
  • 3 egg yolks
  • 1 tablespoon of sesame oil
  • 3 tablespoons of whipped cream

For the ponzu sauce

  • 20 g of sake
  • 70 g of soy sauce
  • 40 g of yuzu juice
  • 5 g of kombu seaweed
  • 1/2 organic lime
  • 1/2 organic orange
  • 1/2 organic lemon
  • 1 pinch of dried bonito

Step 1 : Prepare the sauce 48 hours in advance: heat the sake in a saucepan for a few seconds, then lower the heat, pour in the soy sauce and yuzu juice, heat for 1 minute and turn off the heat. Add the seaweed and infuse for 2 minutes. Place the washed and chopped citrus fruits together with the bonito, heat again and cover.

2nd step: The same day, preheat the oven in the grill position to 240°/°. 8. Open the oysters and place them on a plate with coarse salt so that they are stable.

Step 3: Heat a pot of water and place a bowl with the egg yolks on it. Start blending so that they become frothy, being careful not to overcook them (remove the bowl if necessary). At the end of cooking, pour the sesame oil, whipped cream and 1 tbsp. spoons of oyster juice. Mix.

Step 4: Pour 1 tbsp. tablespoons of ponzu sauce over each oyster and cook about 1 minute. When they begin to stiffen, stop cooking. Add 1 tbsp. tablespoons eggnog and cook again for less than 1 minute to brown. Taste.

Starter 2: Jerusalem artichoke soup with tonka bean, hazelnuts and truffle (20 min preparation)

Ingredients for 4 people:

  • 800 g of Jerusalem artichoke
  • 1 liter of whole milk
  • 1 handful of coarse salt
  • 50 g of butter
  • 25 cl of liquid cream with 30% fat
  • 1 tonka bean
  • 20 g of whole hazelnuts
  • nut oil
  • black truffle
  • Ground pepper

Step 1 : Preheat the oven to 190°/th. 6-7. Peel, wash and cut the Jerusalem artichokes. Dip them in the milk, add the coarse salt and bring to the boil. Lower the heat and cook for 15/20 minutes, observing the cooking (the milk tends to stick to the bottom of the pot, mix with a spatula). Check the cooking with a knife, pricking the vegetables.

2nd step: When the Jerusalem artichokes are cooked, drain them keeping the milk aside. Then mix them by adding the diced butter, then pour a ladle of milk to soften the puree.

Step 3: Pour the Jerusalem artichoke puree into a clean saucepan, add the cream, mix with a whisk over low heat. Add a little cooking milk and grate a little tonka bean. Mix, salt and pepper in the mill. The consistency of the puree should be velvety.

Step 4: Crush or cut the hazelnuts into small pieces, place them on a baking tray, then bake for 10 minutes. Reserve.

Step 5: Serve the hot velvety soup in soup plates sprinkled with toasted hazelnuts, add a few drops of hazelnut oil and a few thin slices of truffle.

Starter 3: Sea bream carpaccio with clementines and buckwheat (20 min preparation)

Ingredients for 4 people:

  • 4 skinless sea bream fillets of 100 g each
  • 10 g of finely chopped toasted buckwheat
  • 1/4 bunch of dill
  • flower of salt
  • Ground pepper

For the clementine dressing

  • 30 g of clementine peel
  • 60 g of clementine pulp
  • 100 g of clementine juice
  • 30 g of sugar

For the vinaigrette

  • 30 g of clementine juice
  • 10 g of lemon juice
  • 50 g of olive oil

Step 1 : Prepare the sauce: add the clementine zest to a saucepan of cold water and bring the water to the boil. Stop cooking. Pour the zests into a colander, immerse them in water with ice cubes to let them cool. Repeat cooking twice.

2nd step: Put the zest in a bowl with the pulp and the clementine juice and sugar. Book well.

Step 3: Cut out 8 circles of parchment paper of 14 cm in diameter. Cut the fish into thin slices and place them on four such sheets. Cover with a second sheet and put in the fridge.

Step 4: Prepare the vinaigrette: In a small bowl, mix the clementine juice and lemon juice, add the olive oil.

Step 5: Wash, dry and harvest the dill. Remove the sheet of paper covering the carpaccio and turn the fish onto four plates, then remove the second sheet. Brush the fish with the vinaigrette. Season with fleur de sel and ground pepper. Using a pastry bag, drizzle with dots of clementine seasoning, then sprinkle with buckwheat and dill sprigs.

Main course: Fruit-glazed duck breast, quince confit with saffron (preparation time 30 min)

Ingredients for 4 people:

  • 2 or 3 duck breasts
  • 20 g of butter
  • 25 g of basmati rice
  • 1 quince
  • 150 g) Sugar
  • 1 pinch of saffron powder
  • 1 clove

For the sauce

  • 50 g of oyster sauce
  • 60 g of soy sauce
  • 30 g of sake
  • 250 g of pear puree
  • 200 g of pineapple puree
  • 100 g of acacia honey
  • 120 g of red pepper paste
  • 5 g of smoked sweet pepper

Step 1 : In a bowl, whisk together the sauce ingredients. Pour the rice into a pan, grill it for a few minutes, stir and set aside.

Step 3: Preheat the oven to 180°/th. 6. Finely cross fat duck breasts, season the meat with salt. In a hot skillet, begin cooking the duck breasts, fat-side down, flattening them out. Turn them to sear the meat for a few seconds. Remove from heat and place on a plate, brush the fat from the duck breasts with the sauce. Cook for 2 minutes, then allow the duck breasts to rest before slicing.

Step 4: In a pan, brown the butter, add the quince quarters and caramelise them on all sides.

Step 5: Arrange a few slices of duck breast on the plates, cover with the cooking sauce, add a few quarters of quince and sprinkle with grilled rice.

Dessert: Tronchetto signature chocolate and hazelnuts

A must from our pastry chef Cyril Lignac, here’s the whole recipe for a delicious and crunchy sweet note right here!

With that said, Happy New Year everyone!


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