Recette
Recipe by Sébastien Martinez, starred chef Rosmadec Le Moulin - Pont-Aven / AR COLLECTION HOTELS
Ingredients for 4 persons :
o 3 g garlic
o 6 g salt
o 30 g white balsamic vinegar
o 30 g sherry vinegar
o 130 g grapeseed oil
o 50 g buttermilk
o 100 g grapeseed oil
o 50 g of flour
o 1 egg
o 50 g butter
o Charcoal powder
Achievement :
1- Scrape and clean the mussels then steam them at 100°C. Lay them flat for about 3 minutes until they open. Peel them and keep them in parsley oil.
2- Put the peppers cut in 2 (remove their seeds) with the salt, garlic and vinegar. Put in blinder, smooth well then mount in oil. Pipette.
3-Mix the flour, charcoal powder, butter and egg, then cook in a silicone baking pan for about 7 minutes at 160°C.
Put the mussels on the platter.
Add 3 spoonfuls of chilli sauce to 2 spoonfuls of buttermilk and the parsley oil. Gently mix the sauces. Marble then place the flower tiles on the mussels.
Chef's tip:
Play with the 3 sauces to marble and obtain the visual of a painting. Decorate with marigold and cornflower flowers.
Less than a year after its reopening, the Moulin de Rosmadec, the emblematic table of Pont-Aven, obtains its first star in the Michelin Guide. Sébastien Martinez, accompanied and trained at Le Cinq in Paris by 3-star Chef Christian Le Squer, has succeeded in restoring the restaurant to its former glory. Le Moulin de Rosmadec was the first Breton restaurant to win a Michelin star in 1933. Christian le Squer and Éric Beaumard, vice-best sommelier in 1998, decide to restore the Moulin de Rosmadec to its rank as a reference house for Breton gastronomy.
Venelle de Rosmadec, 29930 Pont-Aven, tél. 02 98 06 00 22
.Crédit photo : David Sellin