Signature Recipes

GILLES GOUJON

Les Vins du Chef Gilles Goujon – 3 étoiles Guide Michelin – Cuvée Gourmet
Pour Gilles Goujon, être Chef se traduit depuis toujours par une capacité à montrer le chemin vers la quête de l’excellence. En 1996, il devient lauréat du titre « Un des Meilleurs Ouvriers de France ».
Première étoile au Guide Michelin en 1997, Deuxième étoile en 2001, et consécration suprême en 2010 avec l’attribution de la Troisième étoile et la désignation du titre de Chef de l’année, ceci, après avoir obtenu l’année précédente cinq toques au Gault et Millau.

Comme pour ses plats, le chef a sélectionné des vignes d’exception. Les cuvées « Gourmet » sont en effet issues de raisins scrupuleusement choisis et élus par le Chef.
Son savoir-faire révèle en soi toute l’élégance, la puissance et la subtilité des vins du Sud de la France.

WHITE WINE

FILLET OF RED MULLET

APPLE OF GOOD MOUTH STUFFED WITH BRANDADE
A LA CEBE IN "BOULLINADA", SAFFRON RUST FOAM

Make the fish soup "Boullinada" the day before.

The soup must be well seasoned with a touch of acidity, refreshed with a dash of pastis before serving, and not too heavy in the mouth, slightly creamy for length.

Fish soup base :

Red mullet 1kg
Rock fish 1kg
Fennel 1 piece
Celery root 100g
White leek 1 piece
Onions 2 pieces (Fennel, Celery, Leek and Onion -cut into large dice)
Fresh tomatoes (crushed) 2/3 pieces
Tomato concentrate 200g
Garlic head (cut in 2) 1 piece
Olive oil
Pig rancid panne 100g

Sauté the rock fish with olive oil and the pig's rancid pork. Sweat the garnish in olive oil in a frying pan. Add the bones and pinch. Add the fresh tomato and cook a little. Put back the rock fish and moisten to the level. Add the garlic and bring to a boil. Cook for 45 min, turn off, break the bones with a whisk, and let infuse for 15 min. Strain through a sieve. Bring back to a boil and discard.

Finish just before serving :

1000g fresh tomatoes
40g reduced tomato water
1g saffron
80g pastis
20 gr lemon juice
120g cream
70g garlic
Salt, Espelette pepper

Red mullet :

2 red mullet 300g

Scale, lift the fillets, remove the bones with tongs and trim.
Cook at the last moment in a dish with olive oil under the grill.
Keep the livers for the potatoes bonne bouche.

Brandade :

1 very large potato 100 gr
5g chopped garlic
20g green onion
olive oil
½ bunch chives
red mullet livers

Cook a potato in its field dress in the English way. In a frying pan, sweat the chopped garlic (without colouring or bitterness), add the green onion. Add the potato, lightly crushed with a fork. Crisp up slightly. Add the red mullet trimmings and cook for a few minutes. Season with salt and pepper and add the chives.

Potatoes :

4 large potatoes
20cl fish soup
50g butter

Using a cutter for the bottom to be filled (called a "turn up" you can find it on the internet). Make small potato barrels. Poach them in a little seasoned fish soup. (keep them a little firm). With the inner barrel, cut 2mm thick slices and cook in a little seasoned fish soup. Drain the potato rings and the barrels and stuff them with a little brandade. Add the red mullet livers and cover with the cooked potato rings, making a neat lid.

Reheat the "pommes bonne bouche" in an ovenproof dish by immersing them in the fish soup made with butter.

20cl of hot fish soup / 50g of butter with a whisk.

Rusty foam :

5g chopped garlic
5cl single cream
1/2gr saffron
1 egg yolkf
salt, pepper

Blend, pass through a sieve and adjust the seasoning. Place in a whipped cream siphon. Add a gas cartridge. Set aside in a cool place.

Toppings :

12 fresh mussels (just cooked and peeled)
12 cockles (just cooked and peeled)
1 fresh tomato brunoise
½ yellow pepper brunoise
½ red pepper brunoise
3 finely chopped spring onions
Candied tomato
1 litre of very good fish soup

Sweat the yellow and red peppers in olive oil for a few minutes until they are soft, then add the green and white spring onions. Then add the diced tomatoes and tomato confit, the mussels and the cockles. Dress immediately as follows.

Dressing :

Place the pomme bonne bouche in the centre of a soup plate. Arrange the seafood and vegetable garnish around it. Place the cooked red mullet fillet on the potato. Arrange the rouille foam on a spoon.

Serve. In front of the guests, serve the fish soup using a Catalan poron or, failing that, a carafe or teapot, pouring it over the rouille foam.

ENJOY THE MEAL!

VIN ROUGE

BACK OF BLACK PIG ROASTED

RIND AND FAT, WITH A LUCQUE OLIVE JUICE,
APPLES IN THE AIR AND APPLES ON THE GROUND
IN BLACK PUDDING MOUSSELINE

4 persons

Main course:

1 rack of young pig (8 ribs) with rind

Dress the rack of pig without sleeving it. Scrape off the bones. Cook the rind in a water bath at 88° for 6 hours. Cut into strips and dry. When ready to serve, melt the butter in a frying pan. Add the rack with the rind side down (in the butter), cook slowly for about 10 minutes and then sear it on both sides. Place it on top of the salamander and flash it violently side up (towards the heat source). Finish cooking at the bottom of the salamander with the rind side up, basting regularly (the rind should become crispy)

Caillette :

100g pig rind
200g misson
120g sausage meat
120 g andouillette 5A
120 g andouillette campagnarde
40g chopped onion
40g shallot
22g parsley

Cook the rind in the white stock, then filter, cool and cut into small cubes. Sweat the chopped onions and shallots, add the sausage meat,

then the andouillettes cut into small cubes and the meat and rind. Cook and add the parsley at the end of the cooking time.

Form the balls and then form the caillettes in the crépine. At the last moment, sear the pork rinds in butter and glaze with a little juice under the salamander.

Pork juice with Lucca olives:

Pig trimmings and bones
White poultry stock
12 Lucca olive halves

Brown the bones and trimmings. Moisten with white stock, then cook and reduce. Strain, reduce and adjust the seasoning if necessary. Infuse the olive pits and a few whole olives before sending your dish.

Potatoes in mousseline:

2 large Binje potatoes
4 strips of blood sausage
1 candied apple
10g milk
10g cream
50g butter
salt, breadcrumbs

Bake the potatoes in their jackets over the coarse salt in a hot oven at 160°C for 45 minutes. Reduce the milk and cream. Dice the apple and the blood sausage, then sauté in butter until golden but slightly crispy. Make the apple puree, well buttered but not liquid. Assemble the gratins. In rectangular moulds, line the sides and bottom with mashed potatoes. In the bottom, dice the apples, then the black pudding, then the apples, and finish with the mashed potatoes. Cover with breadcrumbs and gratinate.

Apple soufflé:

1 potato

Cut into 2.25cm thick slices. Dip them in a deep fryer at 140°. Then plunge them directly into another deep fryer at 180°. Set aside.

Apple cage:

1 pink lady
1L syrup at 30°
1 lemon/ a stainless steel tube
a Japanese machine

Unroll a pink lady with a Japanese machine. Cook the strip in the syrup at a temperature of 75° for 15 minutes. Spread it out on a Teflon sheet and dry it in the oven at 155° for 4 minutes. Cut to the desired length and shape on a stainless-steel tube, leave to cool. Carefully remove the cage from the stainless steel tube.

Apple fan:

2 candied apples

Cut the candied apples into 4 pieces, remove the seeds and make the fan. Brown the outside of the fan in a pan with butter.

Candied apple:

2 pink ladies
40g syrup at 30°
lemon juice

Peel the apples. Poach the apples in the slightly simmering syrup. Set aside in the fridge to keep the flesh tender (just prick the apple with the tip of a knife when the flesh is tender, your apple is cooked).

Dressing:

Place one rennet and the apple fan in the centre of the plate. Place a pork chop on top and unmould the gratin as shown in the photo. Arrange the puffed apple and 3 Lucca olive halves on top. Blow a dried rind in a deep fryer at 180° as well as a puffed apple and put them on the plate.

ENJOY YOUR MEAL!