Turn your dinner into a Chef's experience: the Table du Marquis invites itself into your kitchen

Dive into the heart of the culinary arts with our latest article revealing the well-kept secrets of chef's recipes. Discover how to turn simple ingredients into stunning dishes that will tantalise your taste buds. We guide you through a selection of exclusive recipes, infallible tips and professional techniques that will make you the ace chef at home. Whether you're a curious beginner or an experienced cook looking for a new challenge, this article is your passport to an unparalleled culinary adventure.

Don't miss this unique opportunity to master the culinary arts like a chef. Take advantage of this article to discover recipes, tips and much more. Your gastronomic journey starts now!

At Château de Maubreuil, Chef Clément Vincent and his brigade turn every meal into a culinary adventure. A master of flavours, he skilfully fuses cultural diversity and rich taste into remarkable dishes. Embracing generosity as a pillar of the culinary arts, Chef Vincent shares three exclusive recipes with you, offering you the chance to bring the elegance of La Table du Marquis to your table. These recipes transform a simple dinner into a celebration, dazzling your guests with exceptional savoir-faire right from your kitchen.

The entrance : start your journey into the depths of the sea

Make an exquisite starter that will tantalise your taste buds from the very first bite: Salmon Gravlax, sublimated by a passionately fruity vinaigrette and a touch of creamy ricotta.

Recipe for Salmon Gravlax with Passion and Ricotta Vinaigrette (serves 4)

Salmon Gravlax
Ingredients :

• ½ bunch dill
• 200 g salmon
• 4 tablespoons sugar
• 6 tablespoons salt
• 2 g black pepper

Instructions :

1. Chop half a bunch of dill and mix with the sugar, salt and black pepper.
2. Coat the salmon with this mixture and leave to rest in the fridge for 24 hours.
3. After resting, rinse the salmon in cold water and slice thinly.

Passion Vinaigrette
Ingredients :

• 3 passion fruits
• 10 cl olive oil
• 3 pinches Espelette pepper
• 3 cl white balsamic vinegar

Instructions :

1. Cut the passion fruit in half and remove the pulp.
2. In a bowl, mix the passion fruit pulp with the olive oil, Espelette chilli and white balsamic vinegar.

Assembly :

1. Arrange fine pieces of gravlax salmon on a plate.
2. Sprinkle the passion vinaigrette over the salmon.
3. Add 2 to 3 teaspoons of ricotta cheese to each portion of salmon.
4. Finish by garnishing with a few dill sprouts.

The dish : embark on an elegant country feast

Follow your recipe with our signature main course: Joue de Bœuf au Vin Rouge. This traditional recipe reveals all the rich flavours and tenderness of beef slowly simmered in a delicious blend of red wine and spices. Accompanied by fregola sarda and butternut, this gastronomic creation promises a warm and comforting feast.

Recipe for Red Wine Beef Cheek with Fregola Sarda and Butternut Risotto (serves 4)

Beef cheek in red wine sauce
Ingredients :

• 50cl red wine
• 2 tablespoons olive oil
• 2 tablespoons cornflour
• 2 cloves
• 2 carrots
• 2 onions
• 1 handful of bacon
• 5kg beef cheek
• 200g button mushrooms
• 1 bouquet garni
• 1 head of garlic

Instructions :

1. Cut the beef cheeks into large squares.
2. Peel the 2 onions and the carrots. Finely chop one onion, the carrots and the mushrooms.
3. Stick 2 cloves into the second onion.
4. Pour 2 tablespoons of olive oil into a pressure cooker and fry the sliced onion with a handful of bacon.
5. When the onions are translucent, brown the beef cheek pieces, then add 2 tablespoons of cornflour or flour. Mix well.
6. Add the red wine to the level of the meat, then add the onion studded with two cloves, the crushed garlic, the bouquet garni, the stock cube, the carrots and the chopped mushrooms.
7. Close the casserole and cook over a low heat for 2 hours. The longer the cooking time, the more tender the meat will be.

Risotto de Fregola Sarda et Butternut
Ingredients :

• 1 tablespoon olive oil
• 1 pinch peppercorns
• 100g Parmesan cheese
• 600ml chicken stock
• 320g fregola sarda
• 1 glass white wine
• 1 shallot
• 300g butternut

Instructions :

1. Peel and chop the shallot.
2. Heat the olive oil in a saucepan and sauté the shallot with the diced butternut.
3. Add the fregola sarda and sauté, stirring regularly, until lightly coloured.
4. Deglaze with the white wine and allow the alcohol to evaporate for 5 minutes. Add a ladleful of chicken stock. The pasta will cook by absorption. When there is not enough stock, add a ladle and cook for 18 minutes, adding the stock ladle by ladle.
5. Add the grated Parmesan and mix well. Season with pepper and serve immediately.

Dessert: end your trip with a visit to Brittany

Finish the day in a symphony of sweetness with an iconic dessert: the baked apple, sublimated by a creamy salted butter caramel and a touch of crunchy granola. This Breton-flavoured dessert combines simplicity and sophistication. The perfect way to round off your meal, this deliciously comforting creation is sure to please even the most demanding palates.

Recipe for Baked Apple with Salted Butter Caramel and Granola (4 people)

Baked apple
Ingredients :

• 4 reinette apples
• Powdered sugar (sufficient quantity)

Instructions :

1. Preheat the oven to 160°C.
2. Peel the apples and arrange them in an ovenproof dish.
3. Sprinkle each apple with caster sugar.
4. Bake in the oven for around 15 minutes, until melting.

Salted Butter Caramel
Ingredients :

• 160 g sugar
• 80 g semi-salted butter
• 20 cl single cream

Instructions :

1. In a saucepan, heat the sugar over a medium heat to obtain an amber caramel.
2. Meanwhile, in another saucepan, heat the cream and set aside.
3. As soon as the caramel is ready, remove the pan from the heat and gently fold in some of the hot cream. Watch out for splashes.
4. Add the rest of the cream a little at a time, stirring vigorously.
5. Stir in the butter until you obtain a creamy consistency. Chill in a jar.

Granola
Ingredients :

• 300 g rolled oats
• 100 g chopped almonds
• 100 g pumpkin seeds
• 50g flax seeds
• 1 teaspoon flower of salt
• 100g maple syrup
• 60 g grapeseed oil

Instructions :

1. Mix all the ingredients in a large bowl.
2. Spread the mixture on a greased baking tray.
3. Bake at 170°C for 10 to 15 minutes, stirring regularly.

Dressage

1. Warm the apples in the oven.
2. Drizzle each apple with the salted butter caramel.
3. Sprinkle generously with granola.
4. Enjoy this delicious treat warm.

Your culinary journey with Les délices de Maubreuil is coming to an end. We hope that every mouthful has enchanted your senses and that your experience has been exceptional. For a complete immersion in the world of Chef Clément Vincent, La Table du Marquis awaits you for a memorable lunch or dinner experience.

Booking & Information

Book a table

For more information, please contact us
02 21 70 03 70
conciergerie@chateaudemaubreuil.com
-