Our sustainable recipes for autumn

As part of our commitment to eco-responsible cuisine, the chefs of the Groupe Monte-Carlo Société des Bains de Mer have taken up the challenge of creating original recipes featuring autumn fruit and vegetables.

Contents

1. Squash calisson, Matignon of truffle vegetables by Chef Gamel - Hôtel Hermitage Monte-Carlo
2. Clementine cake by Chef Natta - Café de Paris Monte-Carlo
3. Apple fritters by Chef Guillemaud - Buddha-Bar Monte-Carlo
4. Creamy Jerusalem artichokes, fondant potatoes with porcini mushrooms and truffle chestnuts with colonnata lard by Chef Rubbini - Train Bleu
5. Butternut squash soup with honey and ginger by Chef Guillemaud - Buddha-Bar Monte-Carlo
6. Orange zest chocolate truffles by Chef Thomas - Pôle Sucré

Method:

Cut out 8 calissons and 8 small calissons with a cookie cutter and vacuum-steam with a little olive oil and a pinch of salt.

Make a purée with the squash trimmings and blend finely, seasoning to taste.

Make a vegetable Matignon with the carrot, yellow carrot, celeriac and violin courgette, then sweat in butter, finishing with the chopped truffle trimmings. Set aside 8 large slices of truffle.

Boil the broccoli and snow peas. Then pan-fry the violin courgette slices.

Plating:

Cover the large calissons with the Matignon and glaze in the oven.

Make a ring of squash purée, arrange the large calissons and intersperse with the small ones. Then add the green vegetables.

Finish with the truffle strips, a drizzle of olive oil, fleur de sel and freshly ground pepper.

Stressel:

Mix the ingredients and roll the mixture out between 2 baking sheets to a thickness of 3 mm. Pre-bake at 150 °C for 10 minutes.

Financier:

Mix together the ground almonds, icing sugar, flour and baking powder. Bring the butter to the boil until it has a “nutty” colour, then lower the temperature with the honey. Add the hazelnut butter and honey to the dry mixture and fold in the whipped egg whites. Pour the mixture over the pre-baked Stressel and bake at 175 °C for around 18 minutes.

Clementine jelly:

Bring the ingredients to the boil and leave to cool in the fridge. Once chilled, blend until smooth.

To finish:

Sprinkle the cake with icing sugar and decorate with clementine segments, dots of clementine jelly and a few candied clementines purchased from a confectioner.

Ponzu sauce:

Make the dashi stock, add the soy sauce, kombu seaweed, black vinegar and sugar and cook over a low heat for 30 minutes. Add the lemon juice and leave to infuse for 24 hours.

Teriyaki sauce:

Flambé the sake, add the sugar, mirin and soy sauce, bring to the boil, add a chopped apple and simmer for 10 minutes. Turn off the heat and leave to infuse until cool. Strain and grate a Granny Smith apple into the sauce.

Method:

Once the sauces have been made, cut a slice of Pink Lady apple about 2 cm thick. Dip in the tempura batter and fry in the oil until golden brown.

Pan-fry the quartered foie gras, place on the apple fritters and decorate with sticks of Granny Smith apple and flowers. Spoon the teriyaki sauce and ponzu sauce around the apple fritters.

Method:

Peel the Jerusalem artichokes, blanch for 3 mins and set aside.

Sweat the chopped onions in the olive oil, add the Jerusalem artichokes and sweat for a further 5 minutes, add the milk and ground coffee, cook over a low heat for 25 minutes and blend. Adjust the seasoning and set aside.

Cook the potatoes in their jackets, cut them on one side to form a base and scoop them out. Cook the veal trotters in stock with an aromatic garnish for 1 to 1½ hours. Once cooked, cut the veal trotters into cubes. Sweat the diced Jerusalem artichoke in olive oil and set aside.

Sweat the porcini mushrooms and dice.

Sweat the diced colonnata lard and add the porcini mushrooms, Jerusalem artichokes, veal trotters, crushed dried fruit and diced foie gras. Sweat to level the flavours, add the chopped chives and bind with the veal jus. Transfer.

Garnish the baby potatoes and glaze with the port vinaigrette. Arrange 3 baby potatoes in a soup dish, pour the velouté around them and top each stuffed potato with a thin slice of colonnata lard.

Vegetable broth:

Vegetable broth made from vegetable peelings (any peelings are good, carrots, leeks, asparagus, parsnips, etc.). They need to be washed and boiled in a saucepan for 35-45 minutes to obtain the vegetable broth for our soup.

Method:

Sweat the vegetables in the oil without browning. Add the honey and the vegetable broth. Cover, blend and season. If the soup is too thick, thin it out by adding a little water.

Method:

Zest the orange and mix with the sugar (this increases the flavour of the zest).

Bring the cream, sugar, zest and butter to the boil. Cool to around 80 °C before pouring over the chocolate.               

Blend or whisk until you have a smooth, shiny ganache.

Leave to crystallise for 24 hours, leave at room temperature for 2 hours and use a piping bag with a nozzle to make small balls, or cut into squares to shape.

Using a fork, dip the truffle in 30 °C chocolate and roll in the cocoa. Once the chocolate has crystallised, remove excess cocoa using a sieve or a brush.

The truffles can easily be kept for 10 days in an airtight container at room temperature.

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