Beef TarTare01 // 02Gillardeau oysTers and

scallop, GraTed pink radish wiTh horseradish, cress paleT

BiscuiT, smoked and iodised parsley waTer

slow-poached cod filleT wiTh cep velouTé, fresh nuTs and chesTnuTs03 // 04rolled chocolaTe BiscuiT,

GinGer, red BeeTrooT confiT wiTh oranGe

Pierre’s Dishes

Method MushrooM paniniThinly grate mushrooms and cook it like a duxelle, then cool it down and add mascarpone, check the seasoning.Put a white unsliced loaf of bread in the freezer. Then, slice loaf lengthways using a slicer to create 3 slices of 2mm thick bread. Put half of the mushroom mix on 1 slice of bread, and do the same with another slice of bread and remaining mix. Finish by topping with the last slice of bread. Cut it in 3cm rectangular shapes and pan fry it with clarified butter. TurMeric Mash poTaToMix the potato mash with turmeric to create a yellow-coloured mash potato. Set aside in a piping bag. agar agar beeTrooTBring the beetroot juice to the boil. Add the agar agar and boil again. Place on cling film, creating a depth of 2mm. Cut with a round ring cutter when chilled. TarTare Mix all ingredients of the tartare together, then put it in 4 different rings, top with the beetroot agar agar and put some garnish on the top for the decoration.On the side of the plate put a line of turmeric mash and the mushroom Panini. And on the side in a glass, put the vodka granite and serve on the top of it the spicy Bloody Mary.

Pierre Gagnaire’s RecipesFOUR International01/16

Beef Tartare

IngredIentsTarTare

• 100g cantal cheese• 60g diced iberico ham• 10g chopped chive• 15ml vodka• 1 egg yolk• 1 spring onion• 1tbsp Dijon mustard• 1tbsp mayonnaise• 6g Worcestershire

sauce• Salt• Tabasco• 15g diced celery,

blanched• 10g chopped capers• 140g chopped gherkins

bloody Mary• 400ml spicy tomato

juice• 100ml Vodka Granite• 100ml vodka • 25g sugar

• 10ml lemon juice• Let it freeze then make

a granite

MushrooM panini• 100g Paris mushrooms• 20g mascarpone • Loaf of bread

TurMeric Mash poTaTo

• 150g mashed potato • 12g turmeric

agar agar beeTrooT

• 500ml beetroot juice • 4g agar agar

Pierre GAGnAire’S reCiPeS

/ 01

serves 4

Gillardeau oysters and scallop, grated pink radish with horseradish, cress palet biscuit, smoked and iodised parsley water

/ 02

Method Put the lard and spring water in a saucepan and bring to the boil. Take off the heat. Cover and seal with cling film and leave to infuse until it has cooled completely. Select half the largest sprigs from the bunch of parsley and cook in a pan of boiling salted water for 3 minutes. Lift out and plunge into a bowl of iced water immediately, then drain.Carefully open and remove the oysters from their shells over a large bowl to catch any juices from the shells. Strain into a clean bowl and set aside in the fridge. Blend the parsley in a food processor until as smooth as possible, and then pass the resulting purée through muslin to extract the green juice.Strain the lard-infused water, and then mix with the parsley water and the oyster juices. Add the oyster water slowly and taste as you do so in order to achieve a balanced flavour, neither too salty nor too smoked.Soak 1 gelatine leaf in a bowl of cold water until soft. Measure out 175ml of the smoked parsley water. Heat about 35ml of this water in a bowl in a microwave.Lift the gelatine out of the water and squeeze out excess then add to this warm water and whisk in to dissolve it. remove from the heat and add the rest of the cold parsley water. Divide the liquid equally between four deep serving plates and place in the fridge for at least four hours to set.Blanch the cress in salted, boiling water for 1–2 minutes. Cool immediately in ice-cold water, then drain without pressing down on the leaves. Blend in a food processor to make a smooth purée.Soak the remaining gelatine leaf in a bowl of cold water. Measure out 135g of the cress purée. Heat half in a small saucepan and add the gelatine, whisking to dissolve it. remove from the heat and add the rest of the cress purée. Check the seasoning. Cover a tray with cling film then use a spatula to spread this purée out; it should be about 5mm thick. Leave to set in the fridge for 2 hours.Grate the radishes and mix with the horseradish, adding a dash of olive oil. Set aside in the fridge. Cut out twelve 5cm x 3cm rectangles from the cress ‘slab’ then return to the fridge.To serve, slice each scallop into three. Place three cress rectangles on top of the set parsley water in each serving plate, followed by an oyster on each rectangle. Season each oyster with ½ tsp of the pink radish and horseradish mix, then cover each oyster with a scallop slice.

Pierre Gagnaire’s RecipesFOUR International01/16

Pierre GAGnAire’S reCiPeS

IngredIents• 55g smoked bacon lard, cut into cubes• 100ml spring water • Bunch of flat-leaf parsley• 12 Gillardeau oysters • 2 gelatine leaves• A bunch of cress, stems removed• 8 pink radishes• 7g fresh grated horseradish • Olive oil• 4 scallops• Salt and freshly ground black pepper

serves 4

Slow-poached cod fillet with cep velouté, fresh nuts and chestnuts

/ 03

Method Preheat the oven to 100C. Put 40g of the butter in a frying pan and place over a medium heat. Add the ceps and fry until golden brown. Add the shallots and season with salt and pepper. Add the milk and simmer over a low heat for 25–30 minutes until soft. Strain the ceps, reserving the milk. Transfer the ceps to a blender and blend, gradually adding the warm milk until you have a velouté with a foamy consistency. Set aside. Melt 130g of the butter in an ovenproof casserole dish and stir in the lemon zest, bay leaves and a pinch of espelette pepper. Place the cod chunks in the melted butter and baste. Place in the oven for 12–15 minutes, basting regularly until opaque. Meanwhile, melt 30g of the butter in a frying pan over a gentle heat and fry the quartered chestnuts. When golden, stir in the maple syrup. Set aside. Pour the cep velouté into a saucepan and reheat gently over a low heat, stirring all the time. Ladle the velouté into 4 deep serving bowls. Carefully place a piece of fish in the centre of each bowl (it will be extremely fragile after coming out of the oven). Mix the walnuts and chestnuts with a little butter from the fish pan, then scatter around the fish.

Pierre Gagnaire’s RecipesFOUR International01/16

Pierre GAGnAire’S reCiPeS

IngredIents• 200g butter• 400g fresh ceps, cleaned and roughly chopped• 50g shallots• 700ml milk • Zest of 1 unwaxed organic lemon• 2 bay leaves• espelette pepper• 400g cod fillet, cut into 4 equalsized thick chunks• 70g cooked and peeled chestnuts, quartered• 1 teaspoon maple syrup• 70g fresh walnuts salt and freshly ground blackpepper

serves 4

Rolled chocolate biscuit, ginger, red beetroot confit with orange

/ 04

Pierre Gagnaire’s RecipesFOUR International01/16

Pierre GAGnAire’S reCiPeS

IngredIentsserves 6–8

For The chocolaTe genoise

• 2 large eggs• 1 large egg yolk• 75g caster sugar• 10g melted butter• 40g plain flour• 10g unsweetened cocoa

powder

For The crèMe paTissière

• 1 medium egg yolk• 25g caster sugar• 15g plain flour• 125ml milk• 15g butter

For The ginger ganache

• 50ml single cream• 12g ginger, peeled and

very finely chopped• 50g dark chocolate

(64–68 per cent cocoa solids), finely chopped

• 40g crystallised ginger, finely chopped

For The cocoa syrup

• 50g sugar• 100ml water• 25g cocoa powder

For The red beeTrooT conFiT wiTh orange

• 1–2 large beetroot• 100ml freshly squeezed

orange juice (around 3 oranges), strained zest of 3 oranges, cut in slivers

• 90 caster sugar• 3g pectin nH• Lemon juice, to taste »

Method chocolaTe genoisePreheat oven to 180C. Whisk the eggs, egg yolk and sugar in a heatproof bowl. Place over a pan of simmering water, making sure the base doesn’t touch the water, until the mixture reaches a temperature of around 70C. At this point the mixture will have doubled in size and be thick and moussey. Move the bowl on to the stand mixer and continue to whisk on a medium to high speed for a further 5 minutes to cool and stabilise the mixture.

Take around a quarter of the egg mixture and add to it the melted butter. Sift together the flour and cocoa powder, and then gently fold them into the eggs. Very gently fold in the melted butter mixture. Use a spatula to spread the sponge mixture on to a piece of parchment paper to a thickness of 2–3mm. Bake on a baking sheet for 8 minutes. Transfer to a wire rack as soon as it comes out of the oven.

crèMe paTissièreWhisk the egg yolk and sugar together in a bowl until pale. Stir in the flour until combined. Pour the milk into a small pan and bring to the boil. Slowly pour the milk on to the egg mixture and mix well. Put the pan back on a medium heat, whisking continuously until the mixture thickens. Transfer to a mixing bowl, and place small cubes of butter on its surface to prevent a skin from forming. Leave to cool.

ginger ganachePour the cream into a small pan and add the grated ginger. Bring to the boil and then set aside to infuse for 15 minutes. Place the chocolate in a bowl. Bring the cream mixture back to the boil and pour over the chocolate. Stir well until the mixture is smooth, then leave to cool.Make the cocoa syrup by putting all the ingredients into a pan. Heat gently to dissolve the sugar then bring to the boil. Turn off the heat and set aside.

To asseMble The rolled biscuiT Stir 100g of the crème patissiere and 100g ginger ganache together. Add the crystallised ginger.Cut out a 24 x 30cm rectangle of the genoise and place it on a board lined with cling film. Pour over the cocoa syrup to soak the sponge. Use a spatula to spread the chocolate cream over the whole surface, spreading it out to a thickness of 5mm. roll up the genoise, wrap in cling film and refrigerate. »

beeTrooT conFiTPeel the beetroot and cut into 2mm thick slices. Cut out 10 x 4cm discs out of the slices and reserve any beetroot trimmings, as these will be used later. Place the beetroot discs in a pan and add the orange juice and zest and 75g of the sugar. Put a piece of greaseproof paper on top and cover with a lid. Place over a low to medium heat and bring to a simmer. Cook gently for 20–30 minutes until the beetroot is tender and the syrup has reduced by a third.Lift the beetroot slices out of the syrup using a slotted spoon and transfer to a plate, then chill. Discard the orange peel and strain the remaining liquid through a chinois or fine sieve. Mix the remaining 15g sugar with the nH pectin in a small pan, then whisk in 100g of the syrup used to poach the beetroot. Bring to the boil, then take the pan off the heat. Add a squeeze of lemon juice to taste, taking care to check the acidity.

beeTrooT cusTardWhisk the egg yolks and sugar together in a bowl until pale. Pour the milk and cream into a pan and bring to the boil, then add 100g of the reserved beetroot trimmings. Drain the gelatine leaf and squeeze out any excess water, then stir into the cream. Slowly pour this mixture over the egg yolk mixture, stirring all the time with the whisk. Cook over a gentle heat until the custard is thick enough to coat the back of a spoon. Strain, then transfer to a sealable container and store in the fridge, covered with cling film to stop a skin from forming.

To asseMble Place 2 tablespoons of beetroot custard on each plate. Slice the rolled biscuit into six or eight 2–3cm slices and press each piece into the custard. Fan slices of the confit beetroot over the biscuit. Drizzle the outside of the plate with syrup and serve.

For The beeTrooT cusTard

• 3 egg yolks• 50g caster sugar• 150ml milk• 100ml whipping cream• 1 gelatine leaf, soaked

in cold water until soft

Ingredients continued... Method continued...

Pierre Gagnaire’s RecipesFOUR International01/16

Pierre GAGnAire’S reCiPeS