Here in Voiron, with Antésite, Bonnat chocolate and Chartreuse liqueur, you have everything you need to make perfect dishes.
Spices, herbs and plants have inspired cooking and chefs since the beginning of time. Heady fragrances are often the outstanding memory of a dish, rather like Ariadne’s thread, and Antésite is no exception to this culinary rule. A bewitching ingredient, it enhances dishes and products, without changing their character. Each of its flavours flatters the gastronomic creativity of chefs.
This is the case with Christophe Aribert, the Michelin-starred head chef of the restaurant “Les Terrasses d’Uriage”, who has a weakness for the original Antésite, with its natural anise flavour. An outstanding ingredient in his kitchen, this concentrate enhances the associations of vegetables, fruit, meat and fish. For this cooking maestro, each flavour lauds the carefully chosen produce.
Christophe is somewhat nostalgic, revering the little stick, now concentrated in a bottle. This affection goes back to his childhood, when he used to chew the little sticks of wood.
Much more powerful than a thirst-quenching drink, for Chef Aribert Antésite is an incredible opportunity to awaken the senses, reveal flavours, dare create unusual combinations, endlessly surprise and be creative with no holds barred.
In the same way that he chooses the best meat, fish, vegetables and fruit, Christophe Aribert is attached to the quality of Antésite, to the origin of the liquorice and respect of its traditional taste.
As an ambassador of liquorice concentrate, the head chef of Les Terrasses d’Uriage likes to combine it with foie gras, a fine fish, a generous piece of meat or reduced to a jus.
Antésite is now has a permanent place in his cooking and culinary creations.
Recipe: “Pan-fried foie gras, strawberries, vinegar, lamb’s lettuce and lemon Antésite”
-450 g foie gras
-1 bunch of lamb’s lettuce
-1 punnet of small gariguette strawberries
-1 tablespoon of fir honey
-¼ litre sherry vinegar
– 1 tablespoon of lemon Antésite
– Fleur de sel and pepper
Heat 1 tablespoon of fir honey with ¼ litre of sherry vinegar and the lemon Antésite in a saucepan. Preparer the lamb’s lettuce and season it with vinaigrette. Slice the strawberries and dry them in the oven at 80°C.
Cut the foie gras into slices and crisp in a very hot pan for just a minute each side.
Prepare the plates: place the foie gras in the centre, placing the slices of dried strawberry and lamb’s lettuce on top. Add the condiment made with the honey, vinegar and lemon Antésite. Add fleur de sel and pepper to taste. Enjoy!
Recipe: “Bread crust, potatoes, Saint Marcellin cheese, walnuts, Antésite and elderberry jelly”
-200 g bread dough or 8 slice of bread
-200 g potatoes (Charlotte)
-3 Saint-Marcellin cheeses
-1/2 litre semi-skimmed milk
-300 g shelled walnuts
-10 ml of original anise Antésite
-1 pot of elderberry jelly
-Salt and pepper
Roll the bread dough out thinly and place on a baking tray. Cook the potatoes in salted water for around 30 minutes.
Bring ¼ litre of milk to the boil. Peel and mash the hot cooked potatoes and mix them into the hot milk. Check the seasoning. Remove the skins from the Saint-Marcellin cheeses, put them to one side and cut each cheese into 4 pieces. Add them to the potatoes. Mix with a blender and push through a sieve. Put them in a whipping siphon and insert two gas cartridges.
Next, soak just 200 g of the walnuts in ¼ litre of cold milk. Mix with a blender and push through a sieve. Toast the remaining 100 g of walnuts for two minutes in a 180°C oven.
Now prepare the plates: reduce the Antésite in a saucepan over a low heat until it has the consistency of syrup. Put just a few drops on each plate. Add some hot walnut milk. Grill the crusts of bread with the cheese skins. Create a millefeuille effect by interlaying crusts of bread cooked in the oven and cheese and potato mix from the siphon. Add a few toasted walnuts, a little elderberry jelly and finish off the millefeuille with a crust of bread topped with grilled Saint-Marcellin cheese.
If you don’t have a siphon, you can serve it like a soup. Absolutely delicious, using produce from our local area!
Source Magazine Exquis