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Vegetable broth

Ingredients

• 60 ml (4 tbsp.) olive oil
• 225 g (1/2 lb) celery root, cut into little pieces
• 225 g (1/2 lb) fennel, thinly sliced
• 1 carrot, thinly sliced
• 1 onion, thinly sliced
• 10 Paris mushrooms, cleaned and thinly sliced
• 250 ml (1 cup) white wine
• 2 L (8 cups) water
• 2 bay leaves
• 1 thyme branch
• 1 rosemary branch

Preparation

In a cooking pot, brown all the vegetables in the olive oil. Deglaze with white wine, making sure to fully scrape off (without removing) the caramelized fond and wet with water. Add the bay leaves, thyme and rosemary. Set aside.

Ratatouille jus

Ingredients

• 225 g (1/2 lb) red pepper, diced
• 225 g (1/2 lb) small yellow onions
• 225 g (1/2 lb) eggplant, diced
• 2 garlic cloves, peeled and crushed
• 4 branches of fresh thyme
• 1 branch of fresh rosemary
• 5 ml (1 tsp.) tomato paste
• 1 L (4 cups) vegetable stock
• 15 g (1 tbsp.) Presqu’Île, diced
• 30 g (2 tbsp.) butter

Preparation

In a large frying pan, brown the peppers and onions in olive oil and then add the eggplant, garlic, thyme, rosemary and tomato paste. Mix well and cook for 5 minutes over low heat.

After the ratatouille is cooked, deglaze with the vegetable stock and cook over low heat for 30 minutes. Filter and reduce until 250 ml (1 cup) of jus. Add the diced Presqu’Île and monter au beurre (swirl in chunks of cold unsalted butter, one at a time, whisking until melted) using a food mixer. Adjust the seasoning and set aside.

Kalamata olives

Ingredients

• 5 Kalamata olives, pitted

Preparation

Place the olives in a small saucepan and cover them with cold water. Bring to a boil. As soon as the water starts to boil, cool and strain throughly. Dehydrate for 4 hours in an oven at low heat. Chop finely with a knife. Set aside.

Polenta

Ingredients

• 125 ml (1/2 cup) milk
• 30 g (2 tbsp.) butter
• 100 g (3 oz) fine polenta
• 25 g (1 oz) Presqu’Île, diced
• 15 g (1 tbsp.) chives, finely chopped

Preparation

Heat the milk and the butter, and add the polenta by sprinkling it. Cook over low heat for approximately 3 minutes. Adjust the seasoning and add the diced cheese, chopped chives and dehydrated Kalamata olives.

Duxelles

Ingredients

• 225 g (1/2 lb) girolles or chanterelles
• 225 g (1/2 lb) fresh morels
• 2 shallots
• 1 branch of fresh thyme
• 1 branch of fresh rosemary

Preparation

Finely chop the mushrooms. Finely chop the shallots and sweat them in a frying pan with hazel butter. Add the mushrooms and then the chopped herbs. Cook until the liquid evaporates. Adjust the seasoning and let cool. Roll into a 1 cm (1/2 in) cylinder in plastic wrap and then freeze.

Guinea fowl supremes

Ingredients

• 4 Guinea fowl supremes
• Salt and pepper
• 60 g (2 oz) Presqu’Île, sliced and at room temperature
• 20 g (1 1/2 tbsp.) butter
• 10 ml (2 tsp.) cooking oil

Preparation

Cut the Guinea fowl supreme open lengthwise and season. Stuff it with the duxelles cylinder and tie up the opening. Wrap in four layers of plastic wrap and cook in a sauce pan with water at 125°F (60°C). After cooking, let it rest, unwrap it and sear it in a frying pan with a mix of butter and oil. Before serving, place a slice of room-temperature cheese on the supreme.