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His experience? His "guilty pleasure" dish? His favorite Nicolas Feuillatte champagne? We interviewed Chef Laurent Rigal to find out a little more.

 

Chef's recipe: Ballotine of Bresse poultry with morels

Chef Laurent Rigal reveals his recipe for "Ballotine de Bresse with morels, eggplant caviar, candied tomatoes, basil, glazed green asparagus, full-bodied jus". A dish designed to accompany our Organic Extra-Brut.

 

For 6 people

For poultry :

• A Bresse poultry (approximately 1.5 kg)
• 2 chicken breasts
• 200 g of morels
• 75 cl of 35% cream
• Salt / Pepper Voatsiperifery

Full-bodied juice :

• Carcass + trimmings from Bresse
• 500 g of veal trimmings
• Aromatic garnish: 1 onion, 1 carrot, 1/2 leek, 1/3 celery stalk, 3 crushed garlic cloves, 4 thyme sprigs, 2 bay leaves, parsley/chervil bunch stalks... 1 tsp coriander seeds, 1 tsp fenugreek seeds, 1 tsp juniper berries, 1 tsp espelette, 1 tsp Voatsperifery pepper, 3 cloves, 20 ml cognac

Eggplant caviar :

• 2.5 kg of eggplant
• 3 cloves of garlic
• 30 ml olive oil
• Juice of one lemon
• Muntok Salt / Pepper

Cherry tomatoes confit with basil :

• 18 cherry tomatoes
• Olive oil
• 1 clove of garlic
• The stems of a bunch of basil
• 1 sprig of thyme
• Salt

Glazed green asparagus :

• 6 green asparagus spears
• 500 g of ice cream
• 25 g butter
  

Preparation

Stuffing :
Mix the chicken breasts and morels, when the mixture is homogeneous, add the cream at 40°C until you obtain a smooth texture.

Ballotines :

1. Remove the breasts and thighs, skin them, debone the thighs, beat them to homogenize the thickness.
2. Place each piece of Bresse on cling film and season.
3. Poach a 1.5 cm diameter tube of stuffing on top in the direction of the fillet.
4. Roll into a ballotine, tighten well.
5. Vacuum seal the thigh and breast separately.
6. Cook the breasts for 60 min at 60°C. Cook the thighs for 120 min at 70°C.

Full-bodied juice :

1. Brown the meat well at 160°C in the oven on a rack with a gastro underneath to collect the fat.
2. At the same time, sweat the aromatic garnish in a high rondo.
3. Transfer the meat to the rondo and flambé with cognac.
4. Add enough water, bring to a boil and immediately reduce to a simmer. Remove any impurities.
5. Cook over low heat and covered for at least 3 hours.
6. Pass the juice through a sieve, reduce to a glaze, and thicken with the roux. Season.

Chef's Tip: Replacing the butter in the roux with meat fat collected from the gastro when browning the meat will strengthen your sauce.

Eggplant caviar:

1. Preheat the oven to 240°C (450°F). Place the eggplants in the oven whole. Brown all sides.
2. Prick the eggplants. Wrap them in aluminum foil and bake in the oven at 150°C for 40 minutes.
3. Remove the eggplant flesh. In a blender, blend all ingredients until smooth. Season. Serve warm.

Sun-dried tomatoes:

1. Place the tomatoes in a dish. Cover with olive oil and add the herbs. Season.
2. Bake in the oven at 150°C for 10 minutes.

Glazed green asparagus:

1. Prepare the asparagus by trimming the fibrous part and peeling the bottom
2. Cook for 4 min
3. Serve chilled with butter whipped with unreduced juice

Chef's Tip: Add the asparagus trimmings and a little charred eggplant skin to the aromatic garnish of the juice to create a rheological link between the sauce and the garnish.

Restaurant "L'Alexandrin"