It is with his very young Senegalese apprentice Sirifou Kande that Thierry Baconnais from the Mons restaurant l’Atelier à T comes to take a look in the kitchens of France Bleu Gascogne. A nice tandem to cook a seasonal fruit, the pear! The seasonality that inspires the chefs who obviously want to respect it, but a pear associated with products that are a little unknown for our young apprentice from Casamance who discovers French cuisine in contact with his boss, who is delighted to work with a young man who is more than motivated and passionate about the kitchen.
Pear and andouille
It is first with Guémené andouille that our cooks work the pear, in all simplicity confides Thierry Baconnais, because the simple things are often the best. The plate consists of buckwheat flour blinis in which pieces of pear are incorporated bringing a touch of sweetness and delicacy with a few roasted pine nuts. The pear takes pride of place on this plate, poached in syrup and wrapped in puff pastry. Andouille and pear, a winning tandem.
– CWM
Pear in clafoutis and pear in brownie
How to incorporate seasonal pear into your cakes? Nothing’s easier ! Pear in pieces in your clafoutis or in a brownie because pear and chocolate that “match” of course. To make your cakes a success, the chef gives you his proportions and tips by listening to the program of the day. The same goes for your poached pears coated in puff pastry with a nice hot chocolate sauce.
– CWM