Starter: 150 g entrecote beef, 1 cm tick, 1 tbsp of honey, 2 tbsp of sesame seeds, 1 tbsp of oil, salt and pepper, soy sauce,
for the endive: 1 endive, chervil, 1 tbsp balsamic vinegar, 4 wooden sticks
Methods: Place the finely cut beef slices into a bowl, sprinkle with oil, salt and pepper to taste add the soy sauce too. Let them soak for an hour then fry the meat in oil.
Add honey, bestrew with the sesame seeds and fry for two more minutes.
Soaté the endive, salt and pepper to taste then sprinkle with the balsamic vinegar. Serve like on the picture garnish with chervil.
Second appetizer: Asparagus cappuccino with foam
- 3 pounds fresh asparagus, rinsed, 8 cups chicken stock, 4 tablespoons unsalted butter, 1 cup minced shallots, 1 cup minced leeks, whites only, well rinsed, 1/2 teaspoon salt, 1/4 teaspoon ground white pepper, 1/2 cup heavy cream, 1/4 cup finely grated Parmesan, garnish
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces. In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock. Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add white wine and the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes. Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, place the soup in a glass and sprinkle with green veggie coulis. Ladle into demi-tasse cups or small coffee or tea cups, and serve.