Chef Edgard Bovier | Gastronomie | Nespresso

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Edgard Bovier

It's the quality of the product that really matters
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EDGARD BOVIER
1 Michelin star
18 Gault&Millau points

Flavours of the South

Edgard Bovier puts it simply: "Being a chef is taking beautiful things from nature and making them even more beautiful". This master of Mediterranean cuisine loves products that are as rich in history as they are in flavours.

High-quality fish, langoustines, olive oils from Liguria, citrus fruits, courgette flowers... a dazzling and vibrant dish. Especially when enjoyed overlooking the lake! Specifically at La Table d'Edgard*, one Michelin star and 18 Gault&Millau points, at Lausanne Palace.

Coffee and Mediterranean cuisine... the combination seems daring and unusual. And yet... As Edgard Bovier says himself, "coffee is a bit like olive oil". Each variety has its own character. The epitome of the union between coffee and Southern cuisine? Taggiasca olive oil infused with Nespresso Linizio Lungo coffee. The best of both worlds. Nothing more.

No. 1

Cod fillet with extra-virgin Edgard Collection Taggiasca olive oil / Bellota Iberico ham / Piedmont hazelnuts with Nespresso Cosi coffee

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Cosi
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Ingredients
For 4 people :
  • 4 cod fillets, 70 g each
  • 200 ml of Edgard Collection Taggiasca olive oil
  • 4 thin slices of Iberico ham
  • 1 punnet of Persinette cress
For the cream of Iberico ham:
  • 250 ml of whole cream
  • 100 g Iberico ham trimmings
  • 50 g of parmesan shavings
  • 1 gelatine leaf
  • 1 gas cartridge
For the savoury hazelnut and coffee praline:
  • 20 g of sugar
  • 100 g of Piedmont hazelnuts, skins removed
  • 5 g of Nespresso Cosi coffee, in powder
  • 5 g of fleur de sel
Preparation
  1. Gently fry the cod in the oil at 70°C for about 12 minutes.
  2. hour, then add the gelatine leaf and transfer it to a whipping siphon with 1 gas cartridge. Keep it warm in a water bath.
  3. Caramelise the sugar, add the hazelnuts and brown them in the caramel, then add the Nespresso Cosi coffee and the salt. Remove from the heat and leave to cool.
  4. Then grind it into a powder.
Finish and presentation:
  1. Arrange the cream of ham in the middle of a shallow dome-shaped dish.
  2. Place the cod on top of the cream and add a little praline, a slice of Iberico ham on top and a few shoots of Persinette cress.
  3. Dust with the Nespresso Cosi coffee.
No. 2

Langoustine with Cavaillon melon and Nespresso Linizio Lungo / watermelon / fresh almonds and baby broad beans

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Linizio Lungo
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Ingredients
For 4 people :
  • 4 shelled langoustines, 6/9 size
  • ¼ of a watermelon
  • ½ of a Cavaillon melon
  • 20 g of fresh almonds
  • 20 g of baby broad beans
  • 10 g of fine rocket shoots
  • 1 lime
  • Salt and pepper
  • Espelette pepper
  • 5 g of Nespresso Linizio Lungo coffee, inpowder
Preparation
  1. Chop the watermelon into 2 cm cubes.
  2. Divide the melon into 4 quarters.
  3. Hull the baby broad beans and the almonds.
  4. Pan-fry the watermelon and melon chunks in olive oil.
  5. Remove from the pan, add the lime juice as well as some grated zest, the almonds and baby broad beans.
  6. Dust with the Nespresso Linizio Lungo coffee.
Finish and presentation:
  1. Pan-fry the langoustines seasoned with salt and Espelette pepper.
  2. Carefully arrange the garnish on a cold plate. Place the cooked langoustine on the plate. Dress with the cooking juices and the rest of the garnish all around it. Decorate with rocket shoots.
No. 3

Scallops with Guérande fleur de sel / thin slices of fig in Modena balsamic vinegar and oil with Nespresso Fortissio Lungo coffee

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Fortissio Lungo
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Ingredients
For 4 people :
  • 4 scallops
  • 6 dry figs
  • 20 g of balsamic vinegar
  • 1 punnet of Persinette cress
  • Guérande salt and pepper
  • 5 g of Nespresso Fortissio Lungo coffee, in powder
  • 50 ml of Edgard Collection Taggiasca olive oil
  • 20 ml of balsamic vinegar
Preparation
  1. Infuse the olive oil and the Nespresso Fortissio Lungo coffee and leave in the corner of the stove for 1 hour. Then filter it. Add the balsamic vinegar and blend.
  2. Chop the figs into thin slices like a sort of carpaccio.
Finish and presentation:
  1. Season the scallops and sear them in a very hot pan.
  2. Arrange the figs on a small shallow dish and season with the vinaigrette. Sprinkle the scallops with salt and pepper, then place them in the middle of the dish with some shoots of Persinette cress around them.
No. 4

My Nespresso Kazaar iced coffee / wood-fired meringue and Rougemont double cream

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Kazaar
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Ingredients
For 4 people :
  • 4 pieces of Botterens meringue
  • 200 g of vanilla ice cream
  • 4 Nespresso Kazaar espressos (in 40 ml servings)
  • 5 g of Nespresso Kazaar coffee, in powder
  • 200 ml of Rougemont double cream
  • 4 chocolate discs
Preparation
Preparation:
  1. Collect the Nespresso Kazaar coffee in a cup. Carefully pour it into a Martini glass, then place the chocolate disc on top.
  2. Add the double cream onto the disc.
  3. Make a quenelle with the ice cream and place it on top of the cream. Add some small chunks of meringue around the ice cream.
  4. Dust with the Nespresso Kazaar coffee.
No. 5

85% Grand Cru chocolate soufflé / ice cream with Nespresso Roma coffee

Roma
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Ingredients
For 4 people :For the ice cream
  • 350 g of whole milk
  • 250 g of cream
  • 4 egg yolks
  • 80 g of caster sugar
  • 50 g of Nespresso Roma coffee, in powder
  • 2 g of stabiliser
For the soufflé:
  • 150 g of whole milk
  • 12 g of cornflour
  • 110 g of extra dark 85% chocolate
  • 2 egg yolks
  • 4 egg whites
  • 50 g of caster sugar
  • Softened butter
  • Caster sugar
Preparation
For the ice cream
  1. The day before, leave the cold milk and the Nespresso Roma coffee to infuse in a chilled place.
  2. The next day, strain the milk and coffee mixture through a coffee filter.
  3. Mix the sugar, stabiliser and egg yolks. Bring the cream and the milk to the boil, combine the two mixtures and cook the cream at 85°C.
  4. Strain through a sieve and pulse the ice cream mixture in an ice-cream maker.
For the soufflé:
  1. Add a little cold milk to the cornflour and pour this mixture into the rest of the milk.
  2. Bring the mixture to the boil.
  3. Pour the mixture over the chocolate in two or three goes and whisk until you have a uniform consistency, then add the egg yolks.
  4. Whisk the egg whites and the caster sugar. Tip: Whisk the egg whites thoroughly but slowly so you obtain compact bubbles that allow the soufflés to rise evenly. It is also important to add the caster sugar gradually, preferably in two or three goes, so the whites are evenly whisked.
  5. Stir a quarter of the whites into the chocolate mixture.
  6. Carefully add the rest of the whites with a spatula.
Finish and presentation:
  1. Fill some greased and sugar-dusted soufflé ramekins up to the rim, even off the top.
  2. Bake in a convection oven at 190°C for 6 or 7 minutes.
  3. Remove from the oven and place a square of chocolate on the soufflé.
  4. Decorate with berries.

Heiko Nieder

Everything is a matter of balance

Another unavoidable personality of Swiss gastronomy:
Heiko Nieder, chef at The Restaurant at The Dolder Grand

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UNIQUE

A great chef, a personalised coffee just for him

Franck Giovannini, chef of the prestigious Restaurant de l’Hôtel de Ville in Crissier, had the opportunity to create his own Nespresso coffee. A unique experience of creating a completely personalised coffee. To his own taste. The result? An intense, harmonious coffee with toasted honey notes... a flavour that can be enjoyed exclusively at a table in his restaurant.

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From the 3rd to the 24th November, 2019

NespressoGourmet Weeks

Coffee as you’ve never tasted it before.

For three weeks, Nespresso and 25 top chefs have celebrated their shared passion for exceptional experiences near you. What if coffee had been an ingredient?

The carefully-selected chefs were given carte blanche to surprise you. On the menu, the aromas of Nespresso coffees from starters to desserts. Some surprising, yet always harmonious, encounters between coffee and haute cuisine.

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Culinary, Heiko Nieder’s and Edgard Bovier’s pictures © Pedro Ribeiro Photography