The Creations

Vegetables

Yuzu

Artichoke in several textures, yuzu sorbet

Guillaume Galy

8 plates

ONION AND ARTICHOKE FILLING

Artichokes à la barigoule
Confit onions
Panko, roasted
Salt

180g
120g
70g
1g

Chop the artichoke hearts into small pieces. Mix with the onions and then roll into a sausage shape. Once the mixture has cooled down completely, roll generously in the panko

INFUSED WHIPPED CREAM FOR BAVAROIS

Artichoke petals
Artichoke stem (15g)
Single cream
Mate powder
Salt

350g
1
500g
2g
7g

Vacuum seal all the ingredients together and marinate for 30 minutes sous vide, then strain. Whip to the desired texture.

ARTICHOKE STOCK

1ST ARTICHOKE INFUSION
Large artichokes (petals and heart in large pieces)
Water

-
2
4L

Cook at a high simmer for 30 minutes. There should be 3 litres left after cooking

2ND ARTICHOKE INFUSION IN PRESSURE COOKER
Large artichokes
Litres of artichoke infusion, prepared as described above
Coarse salt

-
3
3L
7g

Cook in a pressure cooker for 30 minutes once pressure reached. Leave to cool for 30 minutes in the pressure cooker. Strain to obtain about 2.5 litres of stock. Reduce to 1 litre.

CLARIFIED ARTICHOKE STOCK
Reduced artichoke stock
Camus artichoke, turned and choke removed
Egg white

-
1L
1
250g

Blend the artichoke. Add the egg whites and blend again. Return the stock to the heat, add the artichoke and egg white mixture, stirring constantly. Allow the mixture to cook and clarify for about 20 minutes on the edge of the stove. Gently filter the clarified stock through a cloth strainer.

ARTICHOKE BAVAROIS

Purée of artichoke cooked in stock
Infused whipped cream
Pectin NH for glaze

160g
200g
4g

Whip the cream to peaks (not too stiff). Cook the purée with the pectin for 3 minutes, then leave to cool in a bowl. Once at 22°C, add the cream and mix quickly. Place in a piping bag and quickly mould with the onion and artichoke filling.

PURPLE ARTICHOKES GLAZED WITH SAUTERNES

Purple artichokes
Sauternes
PONTHIER lemon zest
PONTHIER lemon purée
Butter in cubes
Water
Salt
Pepper

5
250g
3g
20g
50g
SQ
SQ
SQ

Turn the artichokes to the desired shape with the stem attached. Cut them in half and rinse them quickly in the PONTHIER lemon purée. Heat the Sauternes with the PONTHIER lemon zest and juice until the volume is reduced by half. Cover and cook the artichokes in this reduction (add water regularly until the desired texture is reached). Add butter regularly to glaze the artichokes

ARTICHOKE CARPACCIO

Artichoke hearts, raw and turned
Olive oil
Fresh lemon juice
Salt
Pepper to taste

2
10g
4g
1g
SQ

Prepare a marinade. Brush the marinade on two sheets of baking paper. Arrange the carpaccio slices in staggered rows on one sheet of baking paper and cover with the second sheet. Vacuum seal and cook sous vide for 8 minutes

ARTICHOKES A LA GRECQUE

Camus artichokes, chokes removed
White onions, chopped
Coriander seeds
Cloves of garlic
White wine
PONTHIER lemon purée
Table salt
Sarawak black pepper
Sprig of thyme
Bay leaf

300g
140g
10g
2
200g
200g
8g
2g
1
1

Sweat the onions in olive oil without browning them too much. Add the coriander seeds, garlic, thyme, bay leaves and pepper. Add the artichokes and brown lightly, deglaze with the white wine and PONTHIER lemon purée. Cover and cook until soft.

SORBET YUZU

PONTHIER orange purée
Kumquat, finely chopped
Artichokes à la grecque
Single cream
Egg yolk
PONTHIER Yuzu Crush

510g
40g
290g
180g
100g
142g

Cook the thin slices of kumquat in the PONTHIER orange purée. Add the artichokes and reduce the volume by half. Add the single cream and then blend to obtain a smooth cream (you should obtain 580g of smooth cream). Return to the stove with the 100g of egg yolk and cook at 67°C. Place in a bowl and prepare the ice cream in the Pacojet. Fold in the PONTHIER yuzu crush and place the mixture in the freezer.

GRANOLA

Buckwheat
Pistachios
Pumpkin seeds
Fried onions
Agave syrup
Egg white
Olive oil
Salt

25g
25g
25g
25g
10g
12g
2g
2g

Roast the pistachios, buckwheat and pumpkin seeds for 5 minutes at 170°C. Mix the dry ingredients together and then add the wet ingredients. Spread out to desired shape. Bake for 4 minutes at 150°C