Diese monatliche Rubrik gibt unseren großen Chefköchen Gelegenheit,
ihrer Kunst in Gestalt eines provenzalischen Rezepts Ausdruck zu verleihen.

Rezept des Monats von : Jacques CHIBOIS

" Eliophot - Aix en Provence "

Ingrédients : ( 3/4 people )

30g butter 
50g shallots, washed 
200g cultivated mushrooms, washed 
2 soup spoonfuls white wine 
2 soup spoonfuls of Noilly Prat 
100g single cream

1pinch of "Maggi" chicken bouillon
½ soup spoonful port
300g water
80g black winter truffles
100g foie gras, finely diced 
½ lemon

In a 1.5 to 2 litre saucepan, melt the butter on a low heat. Add the finely chopped shallots and stir frequently for around 5 mins or until the shallots take on a uniform, golden colour.

Next, add the washed and thinly sliced mushrooms and allow the mixture to simmer gently for 3 to 5 mins while stirring.

Add the white wine and the Noilly Prat and cook for a further 2 mins. Add the water, cream and pinch of Maggi bouillon and bring to the boil. Cover and cook for a further 5 mins.

Wash the truffles well and then peel using a small paring knife or a peeler. Add the peelings to the mushroom mixture. Season to taste. Pour this mixture into a mixer bowl and blend the soup on full power for a few minutes to obtain a frothy consistency.

Reheat the mousse mixture gently in a saucepan and bring to the boil with the port and a few drops of lemon juice. Check the seasoning and then, using a whisk, froth the mixture up again.

Presentation

Place the foie gras, finely chopped into 1cm cubes, at the bottom of a tureen or on a plate. Garnish with a ladleful of the mousse placed delicately on top of the foie gras and fine strips of truffle on top. Ensure that the truffle covers top of the mousse completely.

We have tried and tested this recipe; the original combination of its products bring out the taste and the spirit of the South. We strongly advise you to try it !

The Bastide Saint-Antoine : Hotel (Relais & Châteaux ) 8 rooms, 2 junior suites, 1 suite, room service, reception rooms, smoking room, library, swimming pool, cleaning service, parking lot, car boy.

The Restaurant : For five months of the year, meals are served on the terrace under tall trees in the centre of a flower garden. The rest of the year, they are served in a well lit room with a fireplace, and sweet and harmonious decorations.

Jacques Chibois, two stars in the Michelin guide, 18/20 in the Gault Millau guide, 3 stars in the Bottin Gourmand, Grande Table du Guide Gantié..

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