Amuse-Bouche: Pumpkin Mousseline with Hazelnuts
As a chef with years crafting seasonal French-inspired dishes, begin by roasting pumpkins until tender and blending into a dry purée.
Incorporate one-fifth choux pastry, generous hazelnut chips, and whipped cream. Pour into buttered cannelé molds and bake in a bain-marie at 180°C.
Unmold hot, serve with cocktail skewers, drizzled reduced balsamic vinegar and a chervil sprig.
Entrée: Spinach and Walnut Soufflé
Prepare a classic béchamel sauce. While hot, stir in fresh baby spinach leaves.
Lightly fry crushed walnuts. Fold in egg yolks, then gently whipped egg whites.
Bake in a buttered, floured mold at 200°C until risen, and serve immediately for peak fluffiness.
Main Course: Tuna Satay with Hazelnuts
Marinate tuna fillet strips in soy sauce and hazelnut oil, seasoned with satay spices and fresh chopped coriander.
Skewer and coat with a mix of egg white, powdered hazelnuts, and a touch of starch. Grill hot or bake until seared.
Serve over julienned cucumber, sliced raw onion, red pepper, and lemon wedge.
Cheese Course: Hazelnut-Breaded Brie on Mesclun
Slice Brie into 1cm thick rounds and chill thoroughly.
Batter with flour, baking powder, salt, whole egg, water, and ample hazelnut powder plus slivers.
Fry in a hot non-stick pan with oil or duck fat. Plate with firm pear julienne and mesclun greens.
Dessert: Minute Tiramisu with Apple, Verbena, and Rhubarb
Whip a classic tiramisu cream, omitting bitter almond.
Simmer a lightly sweetened apple-rhubarb compote—keep it crunchy and tangy—infused with fresh verbena.
Prepare sesame tuiles. Layer verbena syrup-dipped pink Reims biscuits, compote, tuile, and cream.
Garnish with black sesame seeds.
