Since 2015, Michelin-starred Chef Thomas Morel has been at the helm of a true institution in Bordeaux, Le Pavillon des Boulevards, created in 1986 by Michelin-starred Chef Denis Franc and his wife Nelly.
It was in Saint-Emilion, renowned for its vineyards and gastronomic heritage, that Chef Thomas Morel - originally from the southwest - learned his trade with Chef Fabrice Giraud at the Grand Barrail. His career took him to Chez Cyril in Langon and to the Auberge des Pins in Sabres. From his early experiences, passion was born. He worked for five years with Chef Thierry Mottard, Maître Restaurateur of the Bistrot d'Antan (Bruges).
The other encounter that would change his life was in 2009 with Thomas Morel, with Chef Denis Franc, manager of the Pavillon des Boulevards in Bordeaux. It was THE culinary revelation and a close collaboration that would last seven years, until the day he bought the establishment. The Michelin guide awarded him a star. It was THE consecration.
Discover the presentation video of Chef Thomas Morel:
He is a passionate chef who creates cuisine in his own image, allowing his inspiration and desires to guide him. His leitmotif? "A constant desire: to make gastronomy accessible to all, offering simplicity, taste and pleasure." These shared values of gastronomic excellence and authenticity brought Champagne Nicolas Feuillatte and Thomas Morel together.
"At Nicolas Feuillatte, what attracted me above all was the human relationship that I foster within my company and extend to my customers."
In a refined setting, Thomas Morel's rigorous and creative cuisine is in perfect harmony with the sincere, natural, and friendly service provided by his wife, Célia Morel, who combines the art of hospitality with kindness, conviviality, and a warm spirit. "Her wish is for you to have an unforgettable experience."
Recipe
Chef Thomas Morel embodies a certain idea of southwest gastronomy in which he likes to combine seasonal products in unexpected ways, like his signature dish " Cœur de vreau, like a salad with an iodized flavor, grilled oyster and pommes pailles " highlighted by the vintage Organic Extra-Brut.
A perfect pairing to discover all year round at the gourmet restaurant The Boulevards Pavilion .
Sweetbreads, grilled oysters and straw potatoes
Ingredients :
4 pieces of sweetbreads, 150 g each,
15 cl unsalted soy sauce
4 oysters no. 2
For the salad:
100 g of samphire
100 g of snow peas
100 g of mustard salad (or mizuna)
For the juice:
Aromatic garnish (2 carrots, 1 leek, 1 onion, 1 head of garlic, 1 celery stalk)
Veal (bones, tendons)
Straw apples:
2 bintje potatoes
Sunflower oil
Realization :
Prepare the veal juice:
Brown the matured pieces of meat and collect as many juices as possible.
Add the aromatic garnish and brown well again.
Moisten with water (you can use a white background) to the height.
Boil and reduce by half.
Strain and reduce again until you get a syrupy consistency.
Iodized salad:
Make a brunoise with all the ingredients.
Straw apples:
Using the mandolin, cut the potatoes into thin strips, then use a knife to cut them into thin sticks like mini fries.
Immerse them in water to rinse them well of their starch.
Place them on a clean cloth to dry them, then fry them at 190°C. Drain them on absorbent paper and salt lightly.
Sweetbreads:
Blanch the sweetbreads for 10 minutes (starting in cold water).
Remove the envelope that protects the sweetbreads (more pleasant to eat).
Brown them well in a pan with olive oil, deglaze with soy and a little water.
You can add a knob of butter.
Cook the sweetbreads well, turning them regularly until they are evenly colored.
Training:
Grill the oysters very quickly.
Brown the salad with a dash of olive oil and a few turns of the pepper mill.
Place the warm salad on the bottom of the plate using an 8 cm circle.
Place the piece of sweetbread and the oyster on top.
Cover with veal jus and finish with the straw potatoes.
