Inspired by his book ‘Gastronomie entre lac et montagnes’, Chef Stéphane Décotterd offers us a seasonal recipe emblematic of his local and expressive cuisine: Mr Casteu’s morels with liquorice root, sabayon and mushroom juices with mustard seeds.
His recipe féra, crayfish and turnips with elderberry and Chasselas beurre blanc
His recipe for salmon trout, buttermilk, dill and osciétre caviar.
His recipe for grilled chicken breast with wild mushrooms and celery ragout
The recipe for Confit Arctic char with courgette, mint and lemon confit.
His recipe for roasted sea bass with star anise, sautéed purple artichokes with pequillos, green tomato juice.
His recipe for gorgonzola, beet, walnut and cinnamon risotto
His recipe for autumn leaves, figs, topinambur, oyster mushrooms and hay.
His recipe for Nordic cockles, textured fennel and oregano from the Njørden vegetable garden
His recipe for peanut lacquered cabbage, vegetable bisque and coriander
His recipe for sea urchin with champagne mousse and imperial caviar
His recipe of Knöpfle with roasted yeast, whey and truffle