Some taking of the Chef

Philippe GAUVREAU, always trying to handle with perfection, is now at the head of the kitchen of the gastromic restaurant "La Rotonde" since 1992. Always trying to handle with perfection, he has subtlely been able to cooperate with Frédéric FASS whose elegance is as important as his involvement in dealing with a skillful staff and Alain GOUSSE whose accute sense of winery makes him perfect to find treasures to marry to raffined courses. In 1997, Philippe GAUVREAU and Alain GOUSSE have been granted with the Paul Meissonnier Award.

Roast of monkfish in breast gilded with gnocchis of potatoes

INGREDIENTS

• Monkfish 1.5kg

• Breast of calf 400gr

• Ceps corks 12 pieces

• Onions fade 12 pieces

• Shallots 65gr

• Garlic 4 pod

• Purple artichokes 12 pieces

• Thyme 4

• Noilly ¼ liter

• Oil of hazelnut

• Butter 20gr

• Paris mushrooms 100gr

Gnocchis of potatoes :
(to make about 70 pieces)

• Pulp of potatoes 205gr

• Flour 75gr

• Egg yolk 1 piece

• Trumpets 50gr
  
• Salt and pepper

• Parmesan cheese

Suggestions of wines
Hermitage or chateauneuf du pape

Preparation of the monkfish
Take the net of the monkfish and roll it in the breast of the calf beforehand cut in fine strips. Then tie it up as a roast. Reserve in the refrigerator.

Preparation of the garnish
In a hen, put colouring onions, artichokes and half a ceps flavouring and deglazing in the Noilly Prat, then wet with the broth of hen and meat juice at height. Let cook under cover during a dozen minutes on slow fire.

Preparation of the gnocchis of potatoes
Put cooking 400gr of potatoes in the oven at 180°C during 30 minutes, then cross the pulp in the fine sieve. Put in a salad bowl the pulp of the potatoes, the flour, the egg yolk and trumpets. Verify the seasoning and mix the whole with warmth to obtain smooth dough. Make small rollers then balls and roll gnocchis with a fork to shape them. Plunge them into boiling water and wait that they surface and refresh them into ice-cold water. At the last moment, make them colour in the oil of hazelnut in an anti-adhesive frying pan and end the cooking with a little Parmesan cheese.

Preparation of the juice and the cooking of the monkfish
In a hen of cast iron, make colour the fish bones of the monkfish with a knob of butter. Add the garnish, the shallots, the finery of mushrooms and Paris mushrooms, indeed colour then deglaze in the noilly with the juice of cooking of your artichokes and the rest of the broth of hen. Let cooking during 30 minutes and cross the whole in a Chinese. Reserve and rise at the last moment into the oil of hazelnut. Put the monkfish in cooking in an oval anti-adhesive frying pan and end it in the oven in 180°C during 20 minutes.

Presentation
In an oval dish, raise the net of monkfish, arrange all around vegetables and set apart the gnocchis of potatoes. Coat the monkfish with a little juice, serve immediately.

Scallop marine salad of Erquy

Scallop marine salad of Erquy ,
Disc of pumpkin to the hedgehog mushrooms and pinion of pine, lay on a sweet cream with the vinegar of Chardonnay.

Ingredients :

• Marrow or pumpkin

• 1 spoon of honey

• garlic and thyme

• bubble of hen 1 dl

• vinegar of Chardonnay

• oil pinion of pine

• scallop marine of Erquy 30

• sections of Jabugo
  
• 2 bouquet of salad and rocket 2

• growths of beets 30

• pinions 60 gr

• chanterelles 225 gr

• girolles 150 gr

• trumpets 185 gr

• shallots 4

• garlic 200 gr

• cream ½ l

• bundle of chervil

• bundle of chive

• oil hazel nut

• beets 200 gr

• marrow 200 gr

Wine suggestion :

Dry Chardonnay, mineral, Chablis or Pouilly Fuissée, strong evolution

Make the pumpkin cream :

In a casserole, make return without colouring engraved onions, add marrow cut in small dice, mix then and wet, with the hen bubble, add honey well.
After 30 minutes of cooking, mix and pass to fine strainer.
Assembly the cream and the oil of pinions of pine, add a spoon of vinegar of Chardonnay, control the seasoning and put the cream on "Bain-Marie".

Preparation of the garlic cream :

Put the cloves of garlic with water and make boil, repeat 3 times this operation, put to cook garlic with the cream and mix the whole, then gout the hazel nut oil, and put side.

Assembly of the pumpkin discs :

In a stove make jump the hedgehog mushrooms to add shallots cut very finely in a small dice, finish with fresh grasses. Mix the garlic cream and pinions of pine slightly coloured with furnace.
Lay out the mixture in a small beet and marrow disc, which were jumped beforehand to the oil of pinions of pines.

Presentation :

Lay out the tepid pumpkin cream in the centre of the plate, then add to the centre the pumpkin disc, roast the scallop marine and lay out them around the disc and lay in the centre the bouquet salad, slightly sprinkle out of pinion of pine and served immediately.