Serves 4
Ingredients
Tartare
100g cantal cheese
60g diced Iberico ham
10g chopped chives
15ml vodka
1 egg yolk
1 spring onion
1tbsp Dijon mustard
1tbsp mayonnaise
6g Worcestershire sauce
Salt
Tabasco
15g diced celery, blanched
10g chopped capers
140g chopped gherkins
Bloody Mary
400ml spicy tomato juice
100ml Vodka Granite
100ml vodka
25g sugar
10ml lemon juice
Let it freeze then make a granite
Mushroom Panini
100g Paris mushrooms
20g mascarpone
Loaf of bread
Turmeric mash potato
150g mashed potato
12g turmeric
Agar agar beetroot
500ml beetroot juice
4g agar agar
Method
Mushroom panini
Thinly grate mushrooms and cook it like a duxelle, then cool it down and add mascarpone, check the seasoning.Put a white unsliced loaf of bread in the freezer. Then, slice loaf lengthways using a slicer to create 3 slices of 2mm thick bread. Put half of the mushroom mix on 1 slice of bread, and do the same with another slice of bread and remaining mix. Finish by topping with the last slice of bread. Cut it in 3cm rectangular shapes and pan fry it with clarified butter.
Turmeric mash potato
Mix the potato mash with turmeric to create a yellow-coloured mash potato. Set aside in a piping bag.
Agar agar beetroot
Bring the beetroot juice to the boil. Add the agar agar and boil again. Place on cling film, creating a depth of 2mm. Cut with a round ring cutter when chilled.
Tartare
Mix all ingredients of the tartare together, then put it in 4 different rings, top with the beetroot agar agar and put some garnish on the top for the decoration.On the side of the plate put a line of turmeric mash and the mushroom Panini.And on the side in a glass, put the vodka granite and serve on the top of it the spicy Bloody Mary.
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