Anne-Sophie Pic’s eponymous restaurant opened in 2009 in the exceptional setting of Lausanne’s Beau-Rivage Palace. Since then, the address has become very popular, it must be said that all the elements are gathered to enchant us, both by its exceptional setting and its enchanting cuisine. In summer, you can enjoy the terrace overlooking the garden with a breathtaking view of the lake and its surrounding mountains. The restaurant has two stars in the Michelin guide and 18/20 points in Gault&Millau, a moment of pure epicurean pleasure!
At the head of the gastronomic table: Mrs. Anne-Sophie Pic, culinary virtuoso, from a line of three starred chefs, she is the only woman in France to hold the trifecta. The chef perpetuates the family tradition while emphasizing research to create her own universe. A perfectly mastered culinary audacity stimulates her daily to compose new associations of flavors, or develop innovative cooking techniques, a true alchemist in the kitchen! The menu features recipes with many local products, sublimated by the young Chef Kévin Vaubourg and his team. Today they share their summer recipe for cold soup with NOW Village.
MELON SOUP
For 4 people
Ingredients:
Melon soup
- 2 melons of 1 kg each
- 20 cl ice-cold mineral water
- 1 tbsp. green aniseed
- fine salt
Creamy fresh goat cheese
- 120 g fresh goat cheese
- 15 cl of very cold liquid cream
- 8 g gelatine
- 4 cl of milk
- Fine salt
The finish
- 1 tsp. green anise seeds
Material
- Food processor
- Fine strainer
- Food film
- Spatula
- Electric mixer
©Mickael Roulier
Course of action
Melon soup
- Cut the melons in half, remove the seeds and flesh with a spoon. Blend the flesh with the mineral water, green anise and a pinch of fine salt.
- Strain the soup through a fine sieve.
- Pour into a bowl, cover with cling film and set aside in the refrigerator.
Creamy fresh goat cheese
- In a bowl, work the fresh goat cheese with a spatula to obtain a smooth paste.
- In another bowl, beat the cold cream and set aside in the refrigerator.
- Soak the gelatine leaves in cold water for a few minutes to soften them.
- Drain them and add them to the previously warmed milk in a saucepan.
- Mix so that the gelatin melts completely.
- Pour in the goat cheese and mix again.
- Add the whipping cream and adjust the seasoning by adding a little salt.
- Pour the creamy mixture into 4 soup plates and set aside in a cool place for 2 hours.
The finishing touch
Just before serving, gently pour the cold melon soup over the creamy goat cheese and garnish with a few green anise seeds.
Anne-Sophie Pic at the Beau-Rivage Palace
Pl. du Port 17/19
1006 Lausanne
Telephone: + 41 21 613 33 39
Email: info@brp.ch