Castle Life

Discover the gourmet creations of La Table du Marquis

At Château de Maubreuil, the brigade at La Table du Marquis invites you on a summer culinary voyage of exquisite flavours and daring creations. Our recipes are carefully prepared using fresh, seasonal ingredients from La Ferme de Maubreuil. Don't wait any longer to invite the Table du Marquis into your kitchen this summer! Discover three exclusive recipes below that will delight your taste buds while celebrating the delights of the season.

Immerse yourself in a world of flavours thanks to the summer creations imagined by the brigade at La Table du Marquis. Each dish tells a unique gastronomic story, combining freshness, creativity and savoir-faire. Whether you choose the Petit Pois and Poached Egg Hummus, the Grilled Pork Belly with Sweet Harissa, or the Strawberry and Mint Entremet, each bite will take you on a memorable culinary journey as summer approaches.

The starter: start with a culinary stroll through the green meadows

Start by enjoying an exquisite starter devised by Océane, which will delight your taste buds while brightening up your plates with vibrant colours. Since her arrival in October 2021 as a commis, Océane has risen through the ranks to become chef de partie. For her, cooking is much more than a job: it's a passion, an art dedicated to creativity and harmonising flavours to bring out the best in products. Inspired by this philosophy, Océane has concocted a captivating dish: Houmous de Petit Pois, Œuf Poché et Écume de Lard. Each element of this dish reflects Océane's talent for gastronomy, offering a sensory experience that celebrates summer with every taste.

Pea hummus, poached egg and bacon foam (6 people)

Pea hummus
Ingredients :

• 500g peas
• 100g olive oil
• 75g tahini
• salt and pepper

Instructions :

1. Cook the peas in boiling salted water for 5 minutes. Drain and plunge into iced water to preserve their green colour.
2. Blend the cooled peas with the olive oil, tahini, salt and pepper until smooth.

Poached egg
Ingredients :

• 6 eggs

Instructions :

1. Bring a pan of vinegar and water to the boil.
2. Form a swirl in the water and carefully break each egg into it. Cook for 3 minutes.

Bacon foam
Ingredients :

• 400g cream
• 200g smoked bacon
• 1 onion

Instructions :

1. 1. 1. Brown the lardons in a frying pan, then add the chopped onions. Leave to simmer.
      2. Add the cream and leave to infuse for 30 minutes. Strain and reserve the cream.

Dressage :

Place a spoonful of hummus on a plate and use a spoon to make a hollow in the centre. Place the poached egg on top and gently pour over the hot bacon foam.

The dish: continue your journey with a feast of sunny spices

Discover a festival of flavours orchestrated by Bertrand, Second de Cuisine at La Table du Marquis and one of Château de Maubreuil's most passionate and innovative culinary craftsmen since 2019. His latest creation, "Grilled Pork Belly, Sweet Harissa and Carrot Juice", is a perfect illustration of his expertise. Bertrand virtuously blends the heat of the spices, the smoky aroma of the grill and the velvety sweetness of the carrot juice to deliver a spellbinding taste experience. Each bite reveals his dedication to culinary excellence, fusing tradition and innovation to awaken your senses with every taste. Immerse yourself in this symphony of flavours and let yourself be carried away by the culinary art of Bertrand at Château de Maubreuil.

Grilled Pork Belly, Sweet Harissa and Carrot Jus (6 pers)

Grilled pork belly
Ingredients :

• 1kg pork belly
• 20g cumin
• 20g garlic semolina
• salt and pepper
• 50g olive oil
• 20g brown sugar
• 10g tarragon

Instructions :

1. The day before, mix together the cumin, garlic semolina, salt, pepper, olive oil, brown sugar and tarragon. Brush the pork belly with this mixture.
2. The same day, grill the pork belly in a frying pan for 5 minutes on each side.
3. Then bake in the oven at 80°C for 2? hours. Slice and check that it is cooked through - it should be melting.

Sweet Harissa
Ingredients :

• 1kg red peppers
• 5 cloves of garlic
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1 handful coriander leaves
• 10cl olive oil
• 1 teaspoon salt

Instructions :

1. Soak the red peppers in boiling water for 20 minutes. Drain and peel.
2. Blend the peppers with the garlic, coriander seeds, cumin seeds, fresh coriander and olive oil until smooth.

JCarrot juice
Ingredients :

• 1L carrot juice
• 200g semi-salted butter

Instructions :

1. Reduce the carrot juice in a saucepan until syrupy and slightly tart. Whisk with the butter.

Dessert: finish with an oasis of glowing freshness

Explore a summer delight dreamt up by Mathilde, an inspired and passionate chef de partie who has carved out her own path at Château de Maubreuil. After successfully completing her apprenticeship, Mathilde rose through the ranks to become a key figure in the brigade. The Strawberry and Mint Entremet, the fruit of her imagination and talent, captures the refreshing spirit of summer. This dessert embodies Mathilde's commitment to surprising and delighting guests with creations that celebrate seasonal produce. With every slice of this entremet, you'll taste her passion for cooking, transforming every tasting experience into a moment of pure pleasure. Let yourself be seduced by Mathilde's Strawberry and Mint Entremet, a sweet experience that enchants and delights at Château de Maubreuil.

Strawberry and Mint Entremet (6 people)

Madeleine biscuit
Ingredients :

• 2 eggs
• 65g sugar
• 62g flour
• 5g yeast
• 25g milk
• Lemon zest
• 65g warm hazelnut butter

Instructions :

1. Preheat the oven to 170°C.
2. Whisk the eggs with the sugar. Add the flour, baking powder, milk and lemon zest.
3. Stir in the warm beurre noisette.
4. Pour the batter into buttered and floured madeleine moulds. Bake for around 10 minutes.

Strawberry Compote
Ingredients :

• 200g strawberry coulis
• 20g sugar
• 2g pectin
• 100g fresh strawberries

Instructions :

1. Bring the strawberry coulis to the boil with the sugar and pectin.
2. Add the chopped fresh strawberries. Simmer until thickened.

Mint Diplomat
Ingredients :

• 250g milk
• 10g mint
• 40g egg yolks
• 50g sugar
• 25g cornflour
• 4g gelatine
• 250g whipped cream

Instructions :

1. Infuse the mint in the hot milk. Strain and bring to the boil.
2. Blanch the egg yolks with the sugar and add the cornflour.
3. Pour the hot milk over the yolk-sugar mixture. Cook over a low heat until thickened.
4. Remove from the heat and add the softened gelatine. Strain on contact and leave to cool. Gently fold in the whipped cream.

Dressage :

Poach the mint diplomate on the madeleine biscuit, top with the strawberry compote and garnish with mint shoots and quartered strawberries.

Take advantage of these summer creations to tantalise your taste buds and share refined, gourmet moments, just like at La Table du Marquis. Each dish is an invitation to explore new culinary sensations, imagined with passion by our brigade.
For a complete immersion in the world of La Table du Marquis awaits you for a memorable experience.

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Booking & Information

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For further information, please contact us on
+33 (0) 2 21 70 03 70
conciergerie@chateaudemaubreuil.com
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