Signature Dishes of Monaco: Interpretation of an Egg

 July 31, 2018

Monte-Carlo Bay - Restaurant Blue Bay - Interpretation of an Egg
Interpretation of an Egg by Chef Marcel Ravin / Photo: Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay


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Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality of Monaco. Authors Bradley Mitton and Zsolt Szemerszky are showcasing the most excellent restaurants in Monaco as well as the heritage of the Principality of Monaco.

Signature Dishes of Monaco

Interpretation of an Egg

Recipe (serves four)

Ingredients
4 free-range farm eggs 1 black truffle

The manioc
400g manioc root
milk
3 drops white truffle oil
2 tbsp whipped cream
coarse salt

The passion fruit emulsion
200g maracujas (passion fruit)
25g sugar
40g shallops
3cl Xeres vinegar
6cl white wine
1⁄2 vanilla pod
1 pinch nutmeg
1 pinch saffron
15cl cream
80g butter
salt and pepper

Preparation:

  • For this recipe, you should choose eggs of utmost freshness and use them at room temperature; take them out of the refrigerator some time in advance. Cook them in a steam oven at 145°F for 2 hours and 15 minutes. You may also cook them in water at the same temperature using an immersion heater. Cool them in iced water after cooking.
  • Prepare the manioc puree: peel the manioc root with a paring knife, removing the thick dark peel. Cut the manioc root into even-sized chunks, cover it with 1/2 of its depth in milk, add a little coarse salt and cook gently. Keep checking the manioc with the tip of a knife, which should penetrate into the manioc to the core. Drain, puree in a blender and rub through a sieve to remove all fibers. Add 3 drops of white truffle oil, and beat in the whipped cream. Keep warm.
  • For the passion fruit emulsion, cut open the maracujas and scoop out the pulp. Add the sugar, the vanilla pod seeds (scraped out with the trip of a knife), finely chopped shallots, Xeres vinegar, white wine, nutmeg, saffron, cream, butter in a saucepan. Bring to the boil, then take off the heat, pass through a sieve and rectify the season. Beat to obtain a mousse which will be used to cover the manioc purée.
  • Slice truffle into small disks.
  • On each plate, put 2 tablespoon of manioc puree, one egg on top and add the emulsified cream. Decorate with black truffles and passion fruit emulsion.
Monte-Carlo Bay - Restaurant Blue Bay - Interpretation of an Egg

Interpretation of an Egg by Chef Marcel Ravin / Photo: Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay

With the Signature Dishes of the Principality of Monaco book, you have unique access to ten of the finest and most iconic restaurants in the Principality of Monaco, where you can discover the excellence that the region delivers.

Discover more: Signature Dishes of the Principality of Monaco


Signature Dishes of the Principality of Monaco

Signature Dishes of the Principality of Monaco

Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality of Monaco.

Monaco’s first gourmand book was launch December 2016 as the number one release in wine pairing at Amazon.com allows gastronomy lovers to discover the excellence of the Principality of Monaco thanks to recipes and interviews with Executive Chefs who hold together over 50 Michelin stars.

Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality, whilst focusing on gastronomical specialities and offering an overview of the heritage of Monaco.

Thanks to the invaluable help from the Monaco Government Tourist Office in New York and the Prince Albert II of Monaco Foundation, authors Bradley Mitton and Zsolt Szemerszky are showcasing the most excellent restaurants in Monaco. This culinary guide offers its readers a unique experience as they offer a rare insight into the characters and personalities behind these wonderful gastronomical locations.

This is an exceptional joint effort thanks to the supportive chefs include Alain Ducasse, Benoît Witz, Christophe Cussac, Christophe Dupuy, Dominique Lory, Jean-Claude Brugel, Joël Robuchon, Marcel Ravin, Paolo Sari, Philippe Joannès and Takéo Yamasaki as well as accommodating sommeliers including Damien Borghi, Noël Bajor, Frédéric Woelffle and Massimo Sacco.

The publication is available international delivery through Amazon.com.


 

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