Mitchell Merola<\/strong><\/a>, chef d’ Impr\u00e9vu<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Moscovite<\/h2>\n
Coupez la pomme de terre \u00e0 l\u2019\u00e9paisseur souhait\u00e9e et d\u00e9taillez au diam\u00e8tre d\u00e9sir\u00e9. Faites cuire sous vide dans de la graisse d\u2019oie, du beurre clarifi\u00e9, avec poivre et sel. Faites cuire pendant 15 minutes \u00e0 90\u00b0C. Refroidissez ensuite dans de l\u2019eau glac\u00e9e.<\/p>\n
Pav\u00e9 de cr\u00e8me aigre<\/h2>\n
1 kg de cr\u00e8me aigre \/ 520 cl de cr\u00e8me culinaire \/ 2,2 + 0,8 g d\u2019agar-agar \/ 3,3 + 0,7 g de kappa \/ sel et poivre<\/p>\n
M\u00e9langez tous les ingr\u00e9dients dans le Thermomix. Faites cuire 15 minutes en mode Varoma (ou jusqu\u2019\u00e0 \u00e9bullition), rectifiez \u00e9ventuellement l\u2019assaisonnement. Coulez dans une plaque ou dans la forme souhait\u00e9e. En moule\u00a0: surgelez \/ en plaque\u00a0: r\u00e9servez au froid avant de d\u00e9tailler \u00e0 l\u2019emporte-pi\u00e8ce.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Jus de babeurre<\/h2>\n
Chauffez 2\/3 de babeurre et 1\/3 de cr\u00e8me dans une casserole et assaisonnez.<\/p>\n
Terminez avec une huile aux herbes \u00e0 base de ciboulette et d\u2019oignon nouveau.<\/p>\n
Caviar<\/h2>\n
Pour le caviar, chacun a naturellement sa pr\u00e9f\u00e9rence. Personnellement, ma pr\u00e9f\u00e9rence va \u00e0 l\u2019Imperial Heritage Caviar.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette de Mitchell Merola, chef d’ Impr\u00e9vuMoscovite Coupez la pomme de terre \u00e0 l\u2019\u00e9paisseur souhait\u00e9e et d\u00e9taillez au diam\u00e8tre d\u00e9sir\u00e9. Faites cuire sous vide dans de la graisse d\u2019oie, du beurre clarifi\u00e9, avec poivre et sel. Faites cuire pendant 15 minutes \u00e0 90\u00b0C. Refroidissez ensuite dans de l\u2019eau glac\u00e9e. Pav\u00e9 de cr\u00e8me aigre 1 kg […]<\/p>\n","protected":false},"author":5,"featured_media":59529,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-59531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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