The classic Palet d’Or is a French chocolate delicacy, invented in the early 1900’s. Lots of ganache ( Chocolate, cream and butter ), biscuit and a glaze, all made with chocolate of course.
I’ve made the original version several time for a buffet or even a yacht crew birthday cake. It’s a nice dessert to present with that shiny, gooey glaze and a gold leaf as garnish. Très simple…
This portion size version is enhanced with Gianduja hazelnut chocolate in the pastry base. And instead of having layers, the center is a rich dark chocolate crémeux. Then it is topped with a dense dark Gianduja chocolate mousse.
It would be plenty just by itself, but I love having different textures and temperatures in a dessert. So a small portion of vanilla ice cream ( regular, or dairy free in this case ) coated in caramelized hazelnuts, is served as well.
Yes it’s rabbit. A whole rabbit deboned and filled with its leg meat, liver and kidneys. Additionally I added some foie gras, chorizo, green asparagus and carrots.
Served with honey-thyme mustard and pickled vegetable salad.
All it needs now is a cold glass of good white wine and some fresh crispy bread!
But if you try to avoid gluten, dry rice crackers aren’t always a good fit.
Baking and serving home-made fresh bread was always very important to me. When the yacht is at anchor in a remote location, no bakeries are available. Clients with a gluten intolerance deserve a nice bread selection as well.
Potato-rosemary focaccia, brioche loaf, seed bread
It’s autumn and mushrooms are available in numerous varieties. This time I decided to make a plant based version, inspired by Vegan Chef Matthew Kenney. This satisfying dish could be a nice starter or amuse bouche as a smaller bite.
The cracker is made from sesame and flax seeds. Celery stalks and coriander seeds give it a nice flavor. For the crema, cashews are first soaked, then smoked with a smoking gun. Blended with fresh coriander and more spices. It has a nice melted, smoked cheese consistency.
Then a selection of wild mushrooms are quickly sautéed with olive oil and seasoned with ground coriander, fennel and juniper berries. Fresh herbs are used for garnish and color.
There was a real craving before I decided to make an apple tart!
In this version the apples are thinly sliced and baked with caramel ground to a powder between the layers of apple.
The butter flavor and crunch comes from the gluten free Sablé Breton, a classic French pastry.
The dish is served with a almond milk and calvados Crème Pâtissière, dairy free caramel sherbet and salted caramel.