Liquid velvet, seasoned just enough, to start a good meal after a walk in the forest!

Nicolas SERRES, head of Atelier du Moutier, is the latest restaurateur from Tables Gaillardes to take up the Défi des Chefs launched by Brive Tourisme, more than a year ago. Seasonal ingredients par excellence, the chestnuts in this velouté, enhanced with stronger notes of saffron, delight our senses...

Ingredients :

  • 500g pre-cooked chestnuts
  • 750g of chicken stock
  • 1 onion
  • 1 shallot
  • 50g of butter
  • 500 g of milk
  • 500 g of liquid cream
  • Saffron pistils
  • Chives
  • Preparation time : 20 mins
  • Cooking time : 25 mins
  • To 10 people

Preparation of chestnut and saffron velouté:

  • Slice the onion and shallot.
  • Take a saucepan, add the butter and sweat the onion and shallot.
  • Add the peeled and pre-cooked chestnuts and brown together for a few minutes.
  • Add the chicken stock and the milk. Then, simmer a small broth for 20 to 25 minutes.
  • Meanwhile, bring the cream with the saffron pistils to a boil. Leave to infuse for a few minutes and strain. Then put in the fridge…
  • Once the velouté is cooked, mix and strain and set aside.
  • Put the saffron cream in a whipped cream siphon. Add a gas cartridge (if you don't have a siphon, whisk the cream)
  • Arrange the chestnut velouté in a deep plate, add the Saffron espuma on top. Add a few stalks of chives as decoration.

THE MOUTIER WORKSHOP
16 rue Maillard – 19100 Brive-La-Gaillarde
09 50 46 60 57

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