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Le Cerisier (Tournon – 07)
L'Écume Gourmande in Cercié
Following her previous recipe for the perfect egg with asparagus and toasted bread mousse, Lucie Berruet unveils another dish. This time, the chef presents seared John Dory with pea purée and spring vegetables. Find her profile and the first recipe in our previous article .
Ingredients for 4 people
4 John Dory fillets
250g of fresh shelled peas
8 small new carrots
A few whole peas for garnish
A few small spring onions
A knob of butter
A drizzle of olive oil
Salt, pepper
A few fresh herbs or seasonal shoots, as desired
Preparation
Cook the peas in a saucepan of boiling salted water for three to five minutes, until tender but still bright green. Once cooked, drain them and cool them in ice water. Then blend them with a knob of butter and a little of the cooking water if needed.
To obtain a fine and smooth texture, pass the purée through a sieve. Adjust the seasoning with salt and pepper.
Peel the carrots if necessary. Cook them in boiling salted water or steam them until tender but still slightly firm. Do the same with the pearl onions. Just before serving, gently reheat them with a drizzle of olive oil or a knob of butter.
Pat the fillets dry with paper towels, then season them. Heat a pan with a drizzle of olive oil. Place the fillets presentation-side down and cook for two to three minutes, depending on their thickness. Carefully turn them over, add a small knob of butter, and continue cooking for about one more minute. The fish should remain translucent and tender.
Place a spoonful of pea purée on the plate. Add the seared John Dory fillet, then arrange the carrots, pearl onions, and a few whole peas. Finish with some fresh herbs or seasonal sprouts.
Food and wine pairing
Saint-Péray 2024
With its freshness, vivacity and minerality, the Saint-Péray Saute-Mouton du Domaine The Lorient wine naturally finds its place alongside the seared John Dory and its pea purée. Made from Marsanne and Roussanne grapes planted at 450 meters altitude, this wine reflects a mindful approach to the living world. "I appreciate this domaine "Because we pay very close attention to the environment," Guillaume Berruet points out. The wine's acidity balances the creaminess of the purée and the richness of the dish, while respecting the delicate nature of the fish.
Estates and Houses
As we write these lines (at the beginning of July), France, and particularly Burgundy with its continental climate, is entering its third wave of extreme heat. In these conditions, where the slightest respite from the heat is a holy grail, no one is dreaming of a good coq au vin or a tasty steak […]
Gastronomy
In Tournon-sur- Rhône (07), in the heart of the appellation In Saint-Joseph, Lucie and Guillaume Berruet have transformed Le Cerisier into a restaurant where the food is in constant dialogue with the wine cellar. Twelve years after opening, the couple champions a modernized French cuisine, rooted in local produce and complemented by a wine list that has become one of the restaurant's hallmarks. maison .
Gastronomy
Following the Grand Marnier soufflé recipe by Jean Ducloux published previously, Valéry Meulien unveils another dish. The chef presents a generous tartare of hand-cut Charolais beef, served on a roasted marrow bone and accompanied by fresh fries. maison cooked in beef fat. Find his profile and the first recipe in our previous article.
