Restaurant LeMontBlanc – Chef Yannick Crepaux’s recipe

Starter for 4 people

Topinambur crumble

• 200 gr topinambur
• 30 gr butter
• Salt and pepper

Topinambur chips                           

• 2 big topinamburs
• 1 litre frying oil
• Salt

Topinambur leather

• 3 big topinamburs
• 10 gr olive oil
• 3 gr salt
• 2 g xanthan gum

Fig coulis

• 3 fresh figs
• 1 yellow lemon
• Salt
• 1 pinch Espelette pepper

Fig marinated in lime

• 2 figs
• 1 lime
• 1 dash honey
• 1 pinch Espelette pepper
• Salt

Burnt hay mayonnaise

• 3dl grapeseed oil
• 50 gr hay
• 2 egg yolks
• 1 tablespoon mustard
• 10 g sherry vinegar
• Salt and pepper

Roasted Panicaut Oyster mushroom

• 8 oyster mushrooms
• 10 gr olive oil
• 10gr butter
• 1 garlic clove
• Salt and pepper

Topinambur crumble

Peel the tampinamburs and cook in salted water, then remove from the water, mash with a fork and add the fresh butter. Adjust the seasoning and set aside to serve.

Topinambur chips

Peel the tampinamburs and cut them to around 1 mm using a mandolin. Fry them immediately in oil at around 160 degrees for a few moments. Place on absorbent paper to remove excess fat and season with salt.

Topinambur leather

Peel the topinamburs and cook in salted water. Once cooked, blend in a blender with the olive oil and xanthan gum. Spread thinly on a baking tray and dry in the oven at 80°C for around 5 hours. Remove from the oven when completely dry. Leave to cool, peel off the leather and store in a hermetically sealed tin.

Fig coulis

Cut the figs in half and scoop out the insides with a spoon. Combine the fig flesh, lemon zest and juice in a measuring jug. Season with salt and a pinch of Espelette pepper. Blend with a hand blender and chill.

Fig marinated in lime

Cut the figs into quarters, zest the lime over them, add a dash of honey, a pinch of salt and a pinch of Espelette pepper and set aside in a cool place.            

Burnt hay mayonnaise

Place the hay in the oven at 180 degrees for around 5 minutes. Blend the hay and oil in a blender on full power for 5 minutes. The hay should be pulverised. Strain the mixture through a sieve. Allow the oil to cool. In a measuring jug, combine the egg yolks, mustard, a pinch of salt and a little pepper. Blend with the hay oil using a hand blender and finish with a dash of sherry vinegar.

Roasted Panicaut Oyster mushroom

Cut the oyster mushrooms in half and criss-cross the flesh with the tip of a knife. Crush the garlic clove and heat the oil in a frying pan. Add the garlic clove and the oyster mushrooms, criss-cross side down, to the hot pan. After a few moments, season with salt and pepper and add a knob of butter. Turn the oyster mushrooms over and drizzle with the foaming butter. Set aside to serve.