COMBINING EARTH AND SEA
Fishing and farming are both a strong part of our French culinary identity as well as the diversified produce our land gives out.
« How inspiring to bring Earth and Sea together, to mix earthy produce grown in the soil to beautiful fish from our nourishing ocean! This is a chance to show how diverse and bountiful our local produce is – the best representation French gastronomy could dream of!” Naïs Pirollet – Bocuse d’Or Team France candidate
THEME
PLATTER
Bringing nature’s glistening snow onto a platter
The platter itself has been thought of as an ice globe, a reference to the French Alps where Team France’s candidate Naïs Pirollet was born and raised.
It sparkles through the light, revealing its crystalline texture and finely chiseled ornaments. Like a frosted winter dome, it brings to mind both the harmonious softness of snow and the silent strength of the mountains – an elegant display for the monkfish and its garnishes.
Two glass artisans, a jeweler and a team of designers have come together and united their know-how to highlight nature’s combination of white gold. The winter landscape platter was designed by Xavier Salério and sculpted by Stéphane Millot and his team at Euromodel using 3D techniques that give it its airy nature. It was dressed up in glass by artisans Claire Lange and Lucie Roy, founders of Atelier Ilaké, based in the French Alps, and bejeweled by jeweler Claire Pirollet, Naïs’s mother. This platter tells stories of many people meeting together, of family work and roots.
MONKFISH
We then cooked it in a medallion: a piece of pearly white fish is envelopped with two kinds of stuffings. Inspired by traditional cuisine, we have tried to surprise you and give you a sense of delight and generosity. The first stuffing is inspired by the sea and combines monkfish and sea scallops. The second stuffing uses earthy produce, among which a mushroom duxelle, pistachios and citrus fruit. A delicate toasted bread shell enrobs the medallion.
In our cuisine, nothing is to be thrown away! That is why we followed traditional techniques and used the lobster carcass’ juice, the monkfish bones, and the scallops’ beard to cook a flavorsome, yummy sauce.
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BUTTERNUT SQUASH: SO SWEET AND YET SO STRONG
The sweet little butternut squash pumpkin is filled with a buttery butternut cream and pearls made from butternut juice, and topped with roasted seeds. So simple and yet so strong! We meant this refined garnish as an ode to the dishes of the past.
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INTERPLAY BETWEEN THE HERBAL NOTES OF CABBAGE!
Both Savoy and Hispi cabbage are served pressed, with a cauliflower cream and red cabbage spots. A few mustard grains and a hint of curry vinegar gel bring out a tanginess that balances out the cabbages’ herbaceous flavors.
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BLOND PEAS RAGOUT, AS A TRIBUTE TO OUR HERITAGE
We cooked the blond peas in Jura yellow wine as a creamy ragout and served them with saffron mussels and einkorn croutons, as a way of bringing several different products together.
“The pois blonds are both delicate and protein-filled. Cooking them in a flavorful ragout is a way to pay tribute to our threatened natural heritage and to all the farmers who try to preserve it.” Naïs Pirollet – Bocuse d’Or Team France candidate
MENU
«FEED THE KIDS»
A mischievous immersion into childhood grounded in rich flavours, a diversity of textures and a playful spirit that all serve deliciousness.
« Associating quality and comfort, beauty and innocence, pleasure and playful to awaken the children’s tastebuds. In the squash family, can I please have the butternut, squash and pumpkin? As a little girl, I was fascinated by nature, what about you? » Naïs Pirollet, French Bocuse d’Or candidate
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STARTER: “FREE INTERPRETATION“
A spoonful of honey, small croissant or squash stick, let yourself be guided by your childhood memories!
The melting buttery texture of the butternut matches the freshness of the apple. Sitting on top of its bees nest, spiced up by a honey condiment. This crunchy starter is better with your hands…
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THE MAIN DISH: A SPLASH OF DELICIOUSNESS
Who has never broken any eggs?
A poached egg covered by a thin layer of comforting bechamel for a splash of squash flavour. A tangy velouté complements the runny egg yolk in this indulgent dish.
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DESERT: A CHILD’S PLAY
A light meringue shaped as a spinning top, to be broken with the back of the spoon to capture all of the flavours: a yoghurt cream with a subtle tang and its iced core with roasted spiced pumpkin.
Team France Bocuse d'Or
Naïs Pirollet : Candidate française au Bocuse d'Or Monde | Cole Millard : Commis officiel |Édouard Loubet : Coach officiel | Luc Laval et Matéo Rossi : commis de cuisine | Tom Calazel : Chef de projet logistique
Credits:
Création web : Artswaves, Arnaud Masson | Design graphique : les Acolytes, Julien Carlier | Rédactionnel : Agence Camille Carlier | Photographies : Nicolas Villion | Design plateau : Xavier Salerio | Atelier ILAKÉ | Artisan prototypiste plateau : Stéphane Millot (Euromodel) | Cloche : conçue par Xavier Salerio, habillée par Sophie Fourmaux et décorée par l'atelier Montex | Traductions : Anne-Liesse Persehaye | Communication et relations presse : Agence Camille Carlier — contact@camillecarlier.fr