Maxime Gilbert’s Mise en Place

Maxime Gilbert’s Mise en Place

www.four-magazine.com

Executive Chef of 2 Michelin-starred ÉCRITURE gives the recipe for one of his signature dishes.

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Ingredients

  • 200g Flour 00
  • 30g Egg yolk
  • 50g Grapeseed oil
  • 3g Salt
  • 5g Sugar
  • 12g Yeast
  • 250g beer
  • 100g Whipped egg white
  • Scallop fins
  • Shallot
  • Parsley stem
  • Butter
  • Chicken stock
  • White wine
  • 1 kg celeriac
  • Milk
  • Salt
  • Scallop
  • Black truffle
  • Salt & pepper
  • Seaweed sheet
  • Scallop wrapped in seaweed
  • Celeriac puree
  • Beignet dough
  • Hazelnut
  • Vegetable oil
  • Scallop fin sauce

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