Everyone knows the Poire Belle Helene but here is a new way of preparing pears and chocolate with a taste of caramel slightly perfumed with vanilla, thanks to the vanilla olive oil from the Mas Fabre de Laferriere in Ille sur Tet. A real must!
This is a very easy to make dessert that will surprise your guests thanks to the original mix of pear, chocolate, caramel and vanilla, together with the sweet taste of olive oil from Roussillon, made from the variety oliviere. Julien Blaya, very dynamic and friendly chef, also Toque Blanche from Roussillon, has put all his passion in this nice dessert.
Ingredients for 4 people
Pears: 2
Liquid cream: 300 g and 350 g
Vanilla bean: 1
Cumaru: 1
Chocolate: 455 g
Brown sugar: 50 g
Vanilla olive oil (Huile des Orgues)
Preparation
Ganache
Heat the 300 g of cream in a pan. Scrape the vanilla bean to extract the seeds and dip in the cream, all together. Add the chocolate to the warm cream. Stir the ganache and pass it through a strainer to remove the vanilla.
Caramel
Heat the vanilla olive oil from Huile des Orgues together with the sugar in a pan to prepare a caramel.
Pears
Cut the pear in small cubes and add them to the caramel. Mix. Stop the heat and let the pear get caramelized.
Mousse of ganache
Take the crème Chantilly prepared previously with the 350 g of liquid cream. Add two tablespoons of cream in the ganache and mix with energy. Add 5 tablespoons of cream without mixing. Mix softly the mousse just before serving.
Presentation
Put the pear in the bottom half of the glass. Add a lay of chocolate mousse above them. Clean the glass. Add the shavings of the cumaru and add a little bit of vanilla olive oil from Huile des Orgues.
To be served cold.
Enjoy!
Restaurant La Senyera
81, rue Saint Jean
66500 Villefranche de Conflent
Tel : 04 68 96 17 65
Toque Blanche
Restaurant “La Senyera” in Villefranche de Conflent
We are pleased to supply this restaurant, famous for its authenticity. Julien Blaya put a Mediterranean touch in his way of cooking. His restaurant is located in the heart of a fortified city, on the way to Cerdagne. His meals are creative, always made from the best local products, as his “Aïoli aux pommes” made with our Oliviere oil and which recipe is available in our Blog.
La Senyera
81, rue Saint-Jean
66500 Villefranche de Conflent
Tel. 04 68 96 17 65
https://la-senyera-restaurant.eatbu.com/?lang=en
« this is the famous tomato salad with parmesan, yuzu olive oil and salt. It’s very simple but with exceptional ingredient, it’s enough ! » Julien Blaya, Toque Blanche à la Senyera (Villefranche de Conflent)
Ingredients:
Red tomatoes and green tomatoes (traditional varieties)
Some cherry tomatoes for the fun
Fine slices of parmesan cheese
Fresh basil leaves
Fleur de sel
Balsamic vinegar
Yuzu Olive oil from Huile des Orgues
Preparation:
– Wash and cut the tomatoes in fine slices and present them like on the photo
– Serve fresh
– Enjoy! It’s delicious.
Restaurant La Senyera
81, rue Saint Jean
66500 Villefranche de Conflent
Tel : 04 68 96 17 65
https://la-senyera-restaurant.eatbu.com/?lang=en
Many visitors despite the rain on Sunday to meet with specialists and producers and prepare the garden for the new year. honey, olive oil, trees, rose, orchidea, medicinal plants… A great event during the first weekend of March 2024 in the public room ‘La Catalane’.
Ingredients for 4 people
For the potatoes soup:
• 190 g of pealed potatoes “Agria”
• 75 g of the water where potatoes were cooked
• 75 g of olive oil “Huile des Orgues” from Ille sur Têt
• 75 g of cream
• 75 g of chicken stock
• ¼ of yellow lemon juice
For the garnish:
• 120 g of cabbage leaves (green and yellow leaves)
• ¼ of a bunch of chervil
• 60 g of shallot
• 150 g of butter
• QS de powder à tempura
• 1 wild sea bass of 1.2 kg
Salt, white pepper and white pepper mignonette
Preparation:
• Potatoes soup:
Cut the potatoes in small pieces and cook them lightly, covered with water, starting cold. Then, mix them with 75 g of the water, liquid cream and the chicken stock. Finally add the olive oil. Add lemon juice and salt. No pepper.
• Cabbage leaves:
Cut the cabbage leaves and cook them in salted boiling water, but not too much. Cool them in iced salted water and cut them in strips, not too thin.
• Shallots:
Cut the shallots in rings of 0.45cm, boil them, cool them, dry them with absorbent paper. Dip them in flour and fry in oil. Drain and add salt.
• Fish:
Prepare the fish by removing the bones and isolate the fillets. Cut in 4 portions of 130 g.
Cook the fish in an oven at 150°C for 7 minutes.
• Showing:
Quickly fry the cabbage in olive oil.
In the middle of the soup plate, place the cabbage. Remove the skin of the sea bass and place the fish on the cabbage. Put the potatoes soup around while it is warm and foaming. Add some “fleur de sel” and white pepper. Finally, add some drops of olive oil on the soup, a nice bunch of chervil and the fried shallots.
Tip: add some truffle to the potatoes soup
Key Points:
• Temperature of the fish
• Seasoning of the soup
• Crispy shallots
NB Andreu Coma Roca was the Chef at the restaurant of the Chateau de Riell in Molitg les Bains (66)