Top Chefs recipes inspired by awarded movies at the Plage Nespresso
Our Chefs created unique recipes to experience and taste our Grand Crus in a different way.
A MAN AND A WOMAN | CHRISTOPHE ARIBERT
"Cod, Grand Cru Decafeinatto Intenso, beetroot, walnuts, sheep milk yoghurt"
1 cod fillet - 2 globe beetroots - 5kg coarse grey Guérande salt - 10cl Decaffeinato Intenso - 2 tbsp walnuts - 1 sheep milk yoghurt
For the cod : Fillet and bone the fish, then salt in grey salt and leave for 20 minutes. Cut into portions.
For the beetroot : Cook the beetroots in a salt crust at 180°C for 1 hr 30 mins. Leave to rest for 10 minutes, then finely chop with a grater. Drizzle with olive oil and place between 2 sheets of greaseproof paper.
For the coffee : Reduce the coffee, then add a spoonful of olive oil.
TO SERVE :
Thinly slice and roast the walnuts. Roast the cod portions skin side down. Warm the beetroot slices in the oven.
PRESENTATION AND FINISHING TOUCHES :
Dress each plate with 2 pieces of cod and beetroot slices. Add a quennelle of sheep milk yoghurt onto each plate, then add the coffee/oil sauce and scatter with roasted walnut pieces.
PULP FICTION | AMANDINE CHAIGNOT
"Grand Cru Kazaar parfait"
MAKES 6 INDIVIDUAL PARFAITS
For the coffee parfait : 200g single cream - 60g egg yolks - 80g caster sugar - 80g caster sugar - 45ml Nespresso KAZAAR
Whisk the cream, then beat the yolks together with half of the caster sugar using a whisk. Mix the whipped cream and yolks together. Whisk the egg whites and stiffen with the rest of the sugar. Carefully fold the meringue into the initial mixture using a spatula, finishing with the Nespresso. Pour into 6 cooking rings (6cm diameter x 1.5cm). Put in the freezer for 6 hours.
For the feuillantine : 200g praline - 90g white couverture chocolate - 125g feuillantine
Melt the white couverture chocolate in a bain-marie, then mix together with the praline and the feuillantine. Spread an even, 3mm thick layer of feuillantine onto a silicone sheet (or marble slab). Leave to set in the fridge, then cut out 12 circles, each 6mm in diameter.
For the meringue : 80g sugar - 25g mineral water - 65g egg whites - 50g roasted hazelnut powder - 40g icing sugar
With an electric whisk, beat the egg whites until stiff. Heat the caster sugar and water to 125°C in a saucepan, then add the egg whites and continue to whisk until they cool down. Sift the icing sugar with the roasted hazelnut powder, gently mix together with the egg white and sugar mixture using a spatula. Spread a layer 2cm thick onto greaseproof paper. Cook for 10 minutes at 160°C, then for a further 50 minutes at 100°C. Break the meringue into small pieces.
For the mascarpone ice-cream : 500g mascarpone - 15cl whole milk - 14 cl water - 85g sugar - 2 vanilla pods
Heat the water and sugar in a saucepan, and bring to a boil to make the syrup. Leave to cool.Mix the mascarpone, vanilla seeds from the 2 pods, milk and sugar syrup in a food processor.Leave to cool completely, then transfer to an ice-cream maker.
To decorate - chocolate curls : 90g Manjari couverture chocolate - Roasted hazelnuts
Temper the chocolate: melt the chocolate, heat it to 55°C then cool it to 28°C, before gently heating it back up to a working temperature of 30°C Pipe 6 lines of chocolate onto a cold surface using a piping bag with a very thin nozzle, then leave to cool before gently removing it.
TO SERVE :
Place a 'comma' of chocolate on a plate, then a feuillantine circle in the centre. Remove a parfait from the freezer and turn it out, then place on top of the feuillantine. Add another feuillantine on top of the parfait, then a quenelle of mascarpone ice-cream, finishing with a chocolate curl. Scatter with hazelnut meringue pieces and roasted hazelnuts. Do the same with the other metal rings.
LA DOLCE VITA | MAURO COLAGRECO
"Grand Cru Livanto, parsnip mousse, pistachio cream"
For the parsnip mousse : 150g peeled and diced parsnips - 50g butter - 200g cream - Salt
Melt and foam the butter, then add the diced parsnip. Sweat the parsnip for a few minutes without colouring, then add the cream. Cook for 15-20 minutes. Transfer the parsnip to a blender with a slotted spoon, then gradually add the cooking cream until the mixture is smooth and thick. If you have a whipping cream siphon, fill it directly with the hot mixture and add 2 gas loads. If you don't have a siphon, beat 2 egg whites with a pinch of salt until stiff. Fold the egg whites into the parsnip cream with a spatula.
For the pistachio cream : 400g single cream - 250g shelled green pistachios
Reduce the cream by half in a saucepan Mix the cream and pistachios in a blender until smooth.
Cafe Indria Nespresso : 2 coffee capsules - 20g sugar - 2cl water - 4g gelatin
Make 2 espressos and rapidly cool them in a reverse bain-marie. At the same time, dissolve the sugar in water in a saucepan, then heat and add the pre-hydrated gelatin. Pour the mixture into the coffee. Divide the mixture into 4 cappuccino cups and leave in the fridge for around an hour.
TO SERVE :
Remove the cups from the fridge, add in a tablespoon of pistachio cream, then a layer of parsnip mousse. Dust with ground pistachios.
IN THE MOOD FOR LOVE | PIERRE SANG
"Tuna tartare, Grand Cru Indriya from India, Sesame"
2 capsules of Indriya from India Nespresso (2 x 25ml) 50ml, or 2 ristrettos - 800g fresh bluefin tuna - 2 egg yolks - 10g toasted white sesame seeds - 3 tbsp soy sauce - 100g seasonal vegetables (carrots, radishes) - some herring roe
With a sharp knife, chop the tuna into 0.5cm cubes. Do not mince it. Mix together the tuna cubes, ristrettos, sesame seeds, egg yolks, soy sauce and green onions. Set the coffee marinade aside in an airtight container, so that the coffee does not oxidise. Thinly slice the vegetables with a grater, then set aside in cold water in the fridge. Froth some milk using the AEROCCINO frother.
TO SERVE :
Divide the tuna into 4 bowls or verrines, then add the sliced vegetables. Drizzle some sesame oil onto each tartare. Add the frothed milk.