Pour ce soir, le chef nous a concocté un menu alléchant d’une cuisine fraîche, colorée et étonnante comprenant les plats suivants Mises-en-bouche: -Croustillant cèpes-comté-rhubarbe -Crème brûlée de pommes de terre et muscade -Mélange froid moules Bouchots, butternut, croûtons et espuma de yuzu -Tartare de tacaud, gaspacho concombre-sureau et radis Entrée: Coeur de ris de veau en croûte de Panko, poire, poireaux grillés, émulsion de reine des près Plat: Canard sauvage, mousseline de rutabaga, quinoa au cassis, jus corsé et radis noirs marinés Pré-dessert: Sorbet maison fraise et betterave rouge Dessert: Figues pochées cannelle et porto, ganache chocolat 70%, tuile aux pignons de pin et sorbet maison à la myrtille
Et comme surprise, le chef nous a fait goûter sa spécialité, le moelleux au chocolat qui était un grand succès malgré l’hésitation du chef devant un four qu’il ne connaissait pas (je comprends tout à fait !)… On a bien fait d’insister qu’il le prépare… c’était un régal !
On a tous passé une superbe soirée et je pense que le meilleur dans cette histoire c’est que j’ai gagné deux amis!
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Through my blog, I have some wonderful encounters! As part of the San Pellegrino Young Talents operation, I was asked to be associated with a chef who would cook at my home for six. I was given the young Chef Adrien Derenzis of the restaurant La Part des Anges in Ragnies (Thuin). From my first contact with Aurélie Flament, the Chef’s wife who takes care of the service and management of the restaurant, I had a good feeling! We organized the details of the meal very quickly. To give a bit of his background, I can tell you that Adrien Derenzis, preferred to be in the kitchen and did his apprenticeship after one year of culinary school at La Cinquième Saison in Mons, followed by a year in the Vincent Gardinal’s Michelin starred restaurant "La Prieuré St Gery". In 2010 at the young age of 22 , he opened La Part des Anges. As for Aurélie, she abandoned her career as a psychologist to join her husband ... and they are a great team!
For our evening, the chef has concocted a tempting menu of a cuisine of fresh, colorful and amazing dishes including the following: Mises-en-bouche: - Cepes wafers with comté and rhubarbe - Potato crème brulée with nutmeg -Cold Buchot mussels with butternut, croutons and an espuma of yuzu - Pouting tartare, with a cucumber and elderberry gaspacho and radish Starter: Panko crusted sweetbread, pear, grilled leeks and a meadowsweet emulsion Main course: Wild duck, rutabaga mousseline, quinoa with black currents, duck broth and marinated black radish Pre-dessert: Homemade strawberry sorbet with red beet Dessert: Figs poached in port with cinnamon, a 70% chocolate, a wafer with pine nuts and a homemade blueberry sorbet
And as surprise, the chef made us taste his specialty, the chocolate lava cake which was a great success. At first, the Chef was reluctant to make it since he was not familiar with our oven (I totally understand!) ... We were glad that we insisted that he tried at least ... it was such a treat!
We all had a wonderful evening and I think the best part of this story is that I have gained two new friends!
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