For Nathan Helo, chef of the restaurant “Dupin” in Paris, it’s already the excitement in the kitchen, he expects, Friday December 31, “about forty guests”. “Since very early this morning, we are in full preparation”, he confirms. For the occasion, the young chef reveals some ideas for the New Year’s Eve menu. “We are going to start with a very simple product that we all have at home: the egg”, announces journalist Florence Griffond. “We decided to work with the egg because it is a simple product, but which is also inexpensive, explains Nathan Helo. The goal of the game was to sublimate this product to make it a party product. ”
Nathan Helo has Paris oyster mushrooms at the bottom of the plate, “that we have sautéed with parsley and a little shallots, and we come to put a kind of hazelnut paste, he explains. We finish by adding a small cream of watercress on the egg, and your starter is ready. “ The chef will then go to the dish, with langoustines whose specificity is “to cook them whole, without waste”, specifies Florence Griffond. The objective being “to (optimize) the product as much as possible”. For dessert, it will be the chef’s signature, the chocolate soufflé, for which you can find the recipe below.
INGREDIENTS
– 8 organic eggs
– 350g of peeled hazelnuts
– 300g of mushrooms (oyster mushrooms)
– ½bunch of flat-leaf parsley
– 1 shallot
– 4 bunches of Watercress
– 1L of liquid cream
– 30% salad shoots
RECIPE
1 / Steam the eggs or immerse them at 72 ° for 14 minutes
2 / The hazelnut praline: Roast the hazelnuts for 10 minutes at 180 °
Mix them at full speed for 3 minutes until a dough is obtained.
3 / Duxelles of mushrooms
Roughly chop the mushrooms. Brown them for a few minutes in a very hot pan; add the parsley and chopped shallot. Season and mix for 20 seconds.
4 / Watercress Cream: Separate the stems from the leaves. Boil the cream and turn off. Infuse the stems in the cream for 10 minutes. Blanch the leaves in boiling salted water, drain and mix. Add the cream and continue to mix. Season
TRAINING
Place the hazelnut praline then the mushrooms at the bottom of the plate. Arrange the salad in the shape of a nest and crack an egg in the center. Serve and once on the table pour the watercress cream.
INGREDIENTS
1.5kg of langoustines
20ml of Cognac
6 avocados
1 carrot
1 onion
½ leek
100g of scampi head cream
200g of 30% liquid cream
15g hazelnut oil
15g of reduced swimming
10 clementines
1 lime
½ bunch of lemon balm
30g of sugar
RECIPE
1 / Shell the langoustines and cut them into sections, reserve the heads
2 / Langoustine broth
Crush the heads and fry them in a steaming oil, after 10 minutes add a spoon of butter and the vegetables. Brown for another 5 minutes. Deglaze with cognac. Once reduced, wet up and simmer for 30 minutes.
3 / Siphon of scampi cream
Mix the creamy head; liquid cream; hazelnut oil; reduced swimming. Bake for 40 minutes at 66 °. Put in a siphon.
4 / Clementine condiment
Zest the clementines. Blanch the zest 3 times in a row. Now squeeze the juice from the clementines. Pour the juice over the zest and sugar and leave to stew. Mix and pass to Chinese.
5 / Guacamole
Peel the avocados, grill them in a non-stick pan or on a barbecue grill. Mix with the lime juice and lemon balm.
TRAINING
Eplucher an avocado. Cut it in half and mince this half; detail half-spheres in each slice. Place the avocado tartare at the bottom of the plate. Place the scampi sections forming a sun. Arrange the avocado petals to form a flower. Gently place the condiments. Serve the broth and siphon on the side.
INGREDIENTS
500g dark chocolate
70% cocoa
250g Butter + a little for the mussels
540g egg white
200g white sugar
Brown sugar
RECIPE
1 / Melt the butter and the chocolate in a bain-marie
2 / Whip the egg whites until stiff, before they are completely whipped, add the sugar and continue to whip them
3 / Mix part of the eggs with all of the chocolate + butter mixture
4 / Pour everything over the whites and mix gently with a spatula without breaking the eggs
5 / Butter the molds with a brush, being careful to make regular lines from top to bottom (so that the soufflés grow straight), add brown sugar and make sure to cover all the sides of the mold.
6 / Pour the soufflé up to the edge of the mold, wipe the edges well and keep in the fridge until ready to serve.
7 / Preheat the oven to 180 °, put the soufflés in the oven for 9 minutes.
TRAINING
Place the soufflé straight out of the oven on a plate accompanied by a scoop of vanilla or milk ice cream. Enjoy immediately before it falls.
