Recette
With Easter approaching, chef Louis Rameau, who officiates at the Jardin de Berne* (1 star and 1 green star in the Michelin Guide), gives pride of place to lamb in a recipe that is as gourmet as it is rich in flavour.
1. CONFIT SHOULDER
1 lamb shoulder
250 g lamb stock
salt & pepper
2. MOUSSELINE FILLING
200 g chicken fillet
100 g cream
30 g egg white
Salt
3. CRUST OF BREAD Sandwich
loaf plate Chiffon
shoulder rolls
4. CARROT MILLE-FEUILLES
12 carrots
butter
salt
caramelized powdered sugar
5. DRIED FRUIT CHUTNEY
200 g chopped white onions
60 g sugar
12 g chopped ginger
15 cl red port
2 oranges in juice
1/2 vanilla pod
1/2 cinnamon stick
10 cl white balsamic vinegar
100 g dried figs – 100g raisins – 140g dried apricots – 50g dried mangoes
2cl rum
zest of an orange
1. Color the shoulder. Season, put in a dish, add the lamb jus, cover then cook for 5 hours in the oven at 130°C. Bone the shoulder without detaching the muscles too much from each other, then roll them in cling film so as to obtain very tight sausages with a maximum diameter of 7cm.
Cool.
2. Mix the poultry meat with the salt. Add the egg whites then whisk in the cream.
3. Thinly spread the mousseline filling with a spatula on a sheet of bread. Sear until the stuffing is lightly cooked, then roll the shoulder in it.
Brown the bread rolls in a sauté pan then cool. Cut into 1.5cm slices then reheat in a low oven at 160°C, glazing with a brush only the central part.
4. Peel the carrots, then cut them 0.4mm thick lengthwise. Butter and salt the carrot slices.
Line the mold with parchment paper, grease then raise the mille-feuille to 2.5cm in height. Cook covered at 160°C for 1h30min.
After cooking, press overnight. Cold cut the mille-feuille then sprinkle with caramelized powdered sugar.
5. Marinate the chopped white onions, sugar and ginger for 3 hours.
Cook gently for 20/30min at a simmer.
Add red port, orange juice, vanilla and cinnamon. Simmer for 15 minutes. Add the white balsamic vinegar and all the dried fruit. Simmer for 20 minutes. Add the mango, rum and orange zest then
cook until the liquid has almost completely evaporated.
Season the lamb jus with Nebbiolo vinegar.
For a complete tasting and a moment of pure pleasure, Alexis Cornu, oenologist at the Château de Berne, recommends enhancing this dish with La Grande Cuvée rouge , an exceptional wine from the estate.
In the hinterland of Provence, between Lorgues and Flayosc, hides the Château de Berne, a magical and unique place. On more than 690 hectares, this five-star Relais & Châteaux estate is revealed in an unspoiled natural setting. In the heart of an emblematic vineyard of Provence, the Château de Berne is the refined expression of the Mediterranean art of living with a hotel establishment comprising 27 rooms and suites, a castle and privatized villas. The gastronomic offer, with the Michelin-starred restaurant “Le Jardin de Berne*” by chef Louis Rameau and the Bib Gourmand “Le Bistrot de Berne”, as well as the Cinq Mondes partner SPA offers everyone the opportunity to live the time of a meal, of a treatment or a stay an experience out of time.
Château de Berne, Chemin des Imberts, 83780 Flayos
www.chateauberne.com