The Chefs' Challenge

Recipes proposed by the chefs:

• Challenge 1 taken up by Johnny Thouvenin, from the restaurant Le Périgord in Donzenac: create a trompe l'oeil with walnuts. The result is surprising. Check out the recipe video Pana cotta with walnuts and apricots. 
  
  
• Challenge 2 taken up by Amédée Leymarie, chef of the Amédélys restaurant. He inherited foie gras as a local product to work with, and as a constraint, “to make at the last minute”… The video of foie gras and flavored vegetable broth will seduce you.
  
  
• Challenge 3 taken up by Jean-Luc Viginiat, chef of the restaurant Le Montauban. The latter had to cook the duck in a sweet and savory way. Her duck breast in sesame caramel makes our mouths water.
  
  
• Challenge 4 taken up by Olivier Maurin, chef of La Toupine. He shows us how to cook black-ass pork in advance. His recipe: cabbage stuffed with black pig with foie gras and mashed potatoes with truffles skilfully highlights our local products.
  
  
• Challenge 5 taken on by Pascal Cavé, chef of the restaurant Le 4. His challenge was to cook purple mustard without cooking. He offers us an excellent recipe for duck tartare with purple mustard.
  
  
• Challenge 6 taken up by Georges Figueira, chef of the Les Embruns restaurant. The latter had to cook the milk-fed veal on the plancha. The chef was able to sublimate these two constraints that were initially too simple and offers us a recipe for Marinated milk-fed veal grenadin seared on the plancha, carrot and small vegetable purée, reduced balsamic juice with morels.
  
  
• Challenge 7 taken up by Christophe Forget, chef of Bistrot Forget. His challenge: cooking mushrooms with local alcohol. The chef delights our taste buds by combining morels with quincenut and poultry. Discover his recipe soufflé with morels, nuts and poultry. 
  
  
• Challenge 8 taken up by Claude Goût, chef of the Auberge du Cheval Blanc in Allassac. His challenge: cooking red fruits in monochromy. The chef sublimated the challenge and did not take the easy route. He offers us the red tuna with red fruits. 
  
  
• Challenge 9 taken up by Nicolas ECHE, chef of the En Cuisine restaurant in Brive-la-Gaillarde. His challenge: to magnify Voutezac fishing despite the “mustache-shaped” constraint. This cake tactfully meets our requirements. He offers us the recipe Gaillarde Fishing. 
  
  
• Challenge 10 taken up by Nicolas SERRES, head of L'Atelier du Moutier in Brive-la-Gaillarde. His challenge: cooking chestnuts and a local spice. The restaurateur therefore offers us a creamy recipe with a very pleasant hot/cold shake, the Chestnut cream soup with saffron !

This season 2 of Recettes Gaillardisés ends with this delicious velouté. Brive Tourisme thanks all the chefs of the Tables Gaillardes for playing the game with talent and desire. We invite all novice or liberated cooks who have benefited from these discoveries to share with us their feelings, their pleasures and their favorites...

See you soon for a next 100% fun taste adventure with good local products!