Immerse yourself in the culinary universe of Chef Frédéric Calmels, where each dish tells a story, each flavor evokes a landscape. In harmony with the generous nature that surrounds him, the Chef invites us on a culinary journey through the region's terroirs. He crafts a cuisine that respects the living, the human and the vegetable, with products sourced from local producers and passionate craftsmen. Between the forests of Sologne and the gardens of the Loire Valley, he transforms seasonal treasures into veritable works of culinary art, where freshness and authenticity come together in a symphony of flavors.
Plunge into the heart of his universe, as Chef Frédéric Calmels takes you on a gastronomic escape to the Loire Valley. Discover his exclusive recipe for fennel confit, rapeseed oil sabayon and tangy condiments in the Cuisine Ouverte program broadcast on France 3. We were lucky enough to take part in the show. Discover the replay on: France 3
Discover Chef Frédéric Calmels' recipe for a blend of freshness, acidity, roundness, crunchiness and mellowness, in which the flavors of fennel intertwine harmoniously to awaken your taste buds.
Recipe for fennel confit, sabayon with rapeseed oil and sour condiments :
Ingredients:
- Fennel 5 pieces
- Rapeseed oil 10ml
- Mild butter 100g
- Fine salt
- Yellow lemon 1 piece
Preparation :
- Wash, trim and halve the fennel bulbs, then cook 8 fennel halves in papillotes in a dry oven at 180°C for 1h00, with the butter, rapeseed oil and fine salt.
- Cut the fennels into 1 cm-thick slices.
- Roast the slices until lightly caramelized, then keep warm on a baking tray.
- Cut the remaining 2 halves of raw fennel into very thin slices 1 mm thick.
- Plunge into lemon water to prevent the fennel from oxidizing.
- Spread on a lemon cloth and chill.
- Remove the fennel tops and chill in water and ice.
- Dry the fennel trimmings, then blend and save the powder.
Preparing the shallots confit in vinegar
Ingredients:
- Shallots, chopped 200g
- White wine 150g
- White wine vinegar 300g
Preparation :
- Peel, wash and finely chop the shallots.
- Combine chopped shallots, vinegar and white wine and cook over a low heat until the liquid is reduced.
- Remove and set aside.
Preparing sour condiments
Ingredients:
- Shallot reduction in vinegar 100g
- Lemon zest, blanched, finely chopped 50g
- Rapeseed oil 30g
- Finely chopped dill 20g
- Fine salt
Preparation :
- Combine all ingredients in a cul de poule, mix and season with fine salt.
- Set aside at room temperature.
Preparation of rapeseed oil sabayon
Ingredients:
- Milk 20g
- elle&vire liquid cream 100g
- Rapeseed oil 200g
- Fine salt
Preparation :
- Heat the milk and cream and blend with the rapeseed oil using an immersion blender.
- Adjust the seasoning.
- Pour into a siphon and gas with a gas cartridge.
- Keep warm in a bain-marie.
Finishes :
- Roll the sour condiment in the raw fennel slices to form a pretty roll.
- Brush roasted fennel slices with rapeseed oil, season with fleur de sel.
- Place a roll of sour condiment on each roasted fennel.
- Garnish with more thinly sliced fennel tops and seasonal wild flowers.
- Sprinkle with fennel powder.
- Serve the rapeseed oil sabayon in a separate small casserole dish.
Come and discover the cuisine of Chef Frédéric Calmels through two exceptional culinary experiences that will delight gourmets on every occasion: the gastronomic restaurant Le Favori*awarded one star in the Michelin Guide, and L'Aubergethe country-style brasserie with traditional cuisine.
