About ten years ago, several chefs chose to stimulate a desire to promote quality, by supporting independent producers who wanted to choose sustainable agriculture.
Faced with industrialization and food standardization, the Culinary College of France wants to bring out a new ecosystem based on culinary craftsmanship and diversity.
Among the founders, Alain Ducasse, Joël Robuchon, Paul Bocuse and Thierry Marx.
“It was about bringing back the idea of the short circuit and having a real relationship with our producers. Without good products, there is no good cuisine.”
Thierry Marx, co-founder of the Culinary College of Franceat franceinfo
The notoriety of the chefs is therefore placed at the service of the best producers. From now on, an appellation allows the consumer to know if the cook or the product is worn by the Culinary College of France. An enamelled plaque with a blue-white-red banner testifies to this membership.
Thierry Marx offers you a recipe for mackerel fillet with porcini mushrooms and black garlic.
Ingredients for two:
1 mackerel of 250 g, 1 porcini mushroom, 1 clove of black garlic, coarse salt, freshly ground pepper, 20 g of butter.
Preperation :
Prepare the mackerel, remove the central bone and cut the two fillets. Pan-fry them in butter, one-sided, skin side down.
Clean and cut the boletus in half. Put each half in the pan with the mackerel. Give a turn of the pepper mill.
Let cook together for about 5 minutes, covered.
On each plate, place half the porcini mushroom, a fillet of mackerel,
Crush the black garlic clove. Mix this black garlic purée with the cooking juices. Cover with the sauce. Salt and pepper.