COOKING THE CHICKEN :
Brown the 2 supremes of chicken in a frying pan on each side until they are a pale golden colour. Add the butter,
garlic and thyme and then cook the supremes in the oven for 20 minutes at 180° C.
Remove them from oven and leave to rest.
Cut them in 2 when you dress the plate.
Take the chicken carcass and brown it in a saucepan.
Add the vegetables and enough water to cover the carcass.
Cook for 30 minutes, remove from heat, strain through a fi ne sieve and then reduce the resulting liquid for 20 minutes. Keep hot.
PUMPKIN AND WHOLE CEPS:
Peel the pumpkin and cut into half-moon slices. Halve the ceps. Roast the pumpkin slices and ceps in a frying
pan with the butter.
Put in the oven for 20 minutes at 170° C and then set aside.
CELERIAC PUREE :
Dice the celeriac, rinse, cook and drain. Blend in a food processor to obtain a puree. Add the butter and cream, season to taste and set aside.
Blend all the ingredients to a homogenous paste. Spread the paste out on a sheet of baking paper to a thickness of around 1 cm.
Bake in the oven for 15 minutes at 160° C.
Chop the shallots fi nely and sweat them gently in the butter without colouring them, add the sliced ceps and cook on a low heat for 15 minutes. Chop everything and add the chopped parsley. Check the seasoning.
TARTE FINE WITH CEPS
Roll out the puff pastry until it is quite thin and then cut 4 circles with a diameter of 8 cm and place them on
baking paper. Bake in the oven at 180° C for 20 minutes. Slice the confi t ceps and arrange them on a sheet of baking paper in the shape of a circle with a diameter of 8 cm. Place the confi t cep circles (with the baking paper) in a frying pan and cook until pale golden in colour. Assemble the dish, starting with the cep confi t circles, then top with the cep duxelles using a piping bag and finish with the circles of puff pastry. Then turn the tartes over carefully.
FINISHING AND DRESSING:
Place the supremes of chicken on a plate and then the cep tarte fine. Make dots with the celeriac purée and
arrange the leaves of the astina cress (or chervil).
Add the pumpkin and mushrooms and the thyme crumble.
Finish with the chicken jus and the roasted half-ceps to garnish.
Michel Roth is one of the most accomplished chefs in the world, having been awarded some of the most prestigious titles in French gastronomy: in 1985 he won the Pierre Taittinger International Culinary Prize, before receiving the Bocuse d’Or and Meilleur Ouvrier de France titles in 1991. Michel Roth represents the epitome of haute cuisine and excellence.
Originally from the Grand Est, a region of France which he holds particularly dear, Roth shares strong values with DE BUYER.