15 October 2021

The recipe of the restaurant La Fleur de Sel by Carlo Crisci

by Laëtitia Cadiou

Currently on the Balade Gourmande menu, the recipe Sous un air de cèpes shared for NOW by Chef Romain Dercile.

We can’t talk about La Fleur De Sel without mentioning the Cerf, the renowned restaurant established in 1982 in Cossonay by Chef Carlo Crisci. Over the years, the chef has written his own gastronomic history, but also that of the restaurant. Attentive to every detail, a creative vision, and the choice to work with exceptional products have led him to a double starred Michelin guide and the note of 18/20 by Gault&Millau.

It is thanks to another desire, that of sharing and great affordable cuisine that Chef Carlo Crisci will have brought La Fleur de Sel to life in 2019. Today, he has passed the baton, but continues to guide the two directors François Gautier, Director and Sommelier and Romain Dercile, the Chef trained by Pierre Gagnaire. Today, in this imposing medieval building, there is a warm bistro atmosphere with elegant and gourmet cuisine. A menu to please as many people as possible with even a menu of vegetarian dishes, without forgetting its beautiful wine list, all the ingredients gathered to make 10 Rue du Temple in Cossonay-Ville an unforgettable stopover.  

©Restaurant La Fleur de Sel

Ingredients for 4 people
Under an air of ceps

  • 4 pcs purple eggplants
  • 1 pc of pumpkin
  • 15 gr of cocoa nibs
  • 2 gr agar-agar
  • 3 dl of vegetable stock
  • 5 tops (flowering stems) of the marigold plant
  • 6 pcs of hazelnut
  • 200gr of pumpkin
  • 1 bq of parsley
  • Bitter cocoa powder
  • 1 cl to soup of olive oil
  • 1 pinch of starch
©Restaurant La Fleur de Sel


  1. Peel and cut the large part of the eggplant into the shape of a porcini head, 8 pieces, reserve the trimmings. Season the 8 false cep heads with a little fleur de sel, ground black pepper, a hint of bitter cocoa and a drizzle of olive oil, cover with cellophane and cook for about 3 minutes in the microwave.
  2. Make the eggplant puree, then once mixed, boil a dl of vegetable stock with the agar-agar in a saucepan for 1 min. Add the eggplant puree and mould in round cookie cutters to form the cep feet.
  3. To make the canary seed consommé, strain the canary seeds with an extractor, add a dl of vegetable stock, bring the consommé to a boil and add a little cornstarch. If you don’t have any cucumber, you can replace it with a mushroom consommé.
  4. Cut the pumpkin into small 3-minute cubes and set aside. Cut the pumpkin into small 3-minute cubes and set aside.
  5. Fry the eggplant heads, brown the pumpkin and add the cocoa powder, season with fleur de sel and ground black pepper.
  6. Place the feet on top of the heads in the center of the plate, place the small cubes of pumpkin around them and pour the hot broth on top.
  7. Finish the plate with a little grated hazelnut and chopped parsley.

La Fleur de Sel by Carlo Crisci
Rue du Temple 10
1304 Cossonay