Preparation time: 40 minutes
Cooking time: 25 minutes
Sautéed John Dory filets, celeriac puree with cinnamon and nutmeg, cranberries, oil infused with Tahitian vanilla, strong coffee sauce
Piquillo and Espelette pepper condiment
Perfume maker Thierry Mugler is presenting for the first time his concept of "gourmand perfume," re-conceiving four of his iconic fragrances. Taking this exercise in style a step further and establishing a genuine parallel between haute cuisine and "haute perfumery," Thierry Mugler Parfums invited Hélène Darroze to invent four recipes inspired by the new interpretations of these four fragrances.
She responded by creating a totally "Muglerian" meal, giving free rein to her talent and imagination. Four dishes for a dinner centered on the Taste of Fragrance...
Maybe a starter... It’s a complicated task.
We need a dish that is strong in taste but with a certain roundness. I would really like to bring out the coffee and spices to represent the warm aspect of A*Men. The other facet to highlight is the visual: I would like to reflect the contrasts of the bottle through the brown of the coffee and the red of the pepper.
- Peel the celeriac and cut it into large pieces.
- Boil the celeriac in 3 quarts of water for 15 to 20 minutes until soft.
- Strain and pour into a food processor with the sour cream and butter.
- Blend until thick and creamy.
- Season with nutmeg and cinnamon to taste, then season with salt.
- Bring the water and sugar to a boil in a small pot.
- Let the cranberries gently candy in the syrup for about 15 minutes.
- Combine the oils.
- Halve the vanilla bean lengthwise, remove the seeds with a knife and add (beans and seeds) to the oil.
- Let infuse for a few days to allow the vanilla to release its fragrance.
- Season the John Dory filets with salt.
- Sauté the filets in a pan with the duck fat and coffee beans for 3 to 4 minutes.
- Remove from the heat, add the butter and cook until it melts. Pour generously over the fish filets.
The little extra
- Mix the piquillo peppers with the olive oil in a food processor. Do not overblend.
- Season with salt and Espelette pepper to taste.
- Place a large spoonful of celeriac puree on each plate.
- Add the John Dory filet.
- Garnish with a few cranberries, then pour a thin ribbon of the pan butter and a thin ribbon of the vanilla oil over top.
- Taste on its own first, then add the piquillo pepper condiment.
Recipe photo: Yves Bagros
Textures: Fabrice Bouquet
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