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Prep time
45 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
At La Table des Climats in Dijon, nestled in the heart of Burgundy's famed wine region, Chef Jean Bruno Gosse masterfully combines tradition and innovation. A passionate advocate for regional cuisine, Chef Gosse crafts dishes that celebrate the rich terroir of Burgundy while infusing them with a contemporary twist. His culinary philosophy centers around the use of local, seasonal ingredients, paying homage to the vineyards and farms that surround his restaurant. The recipes, like his elegant take on Vegetarian Poached Egg "Meurette," showcase his talent for elevating classic Burgundian flavors with finesse, creativity, and respect for tradition. —damianotrulli
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Ingredients
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10.1 oz (300 ml) red wine
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10.1 oz (300 ml) crème de cassis
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5 oz (150 ml) salty soy sauce
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3.4 oz (100 ml) sweet soy sauce
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1.75 oz (50 g) butter
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17.6 oz (500 g) Paris mushrooms
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17.6 oz (500 g) white onions
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3.5 oz (100 g) smoked soy
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14.1 oz (400 g) egg whites
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6.8 oz (200 ml) heavy cream (35%)
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4 eggs
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3.5 oz (100 g) fine salt
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1.05 oz (30 g) sugar
Directions
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Clean and peel the Paris mushrooms and white onions.
Finely chop the mushrooms and sweat them over low heat until all their moisture has evaporated.
Finely chop the white onions, then cook them in butter over medium heat without browning, until they become soft and fully confit.
Cut the smoked soy into small cubes, approximately 0.12 inches (3 mm) on each side.
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Preheat the oven to 350°F (180°C).
Cook the egg whites in the oven for 15 minutes.
Once cooked, blend the egg whites into a smooth purée and allow to cool.
Whip the heavy cream until soft peaks form, then gently fold the egg white purée into the whipped cream to create a smooth mousse.
Refrigerate until ready to use.
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Separate the egg yolks from the whites.
Mix the fine salt and sugar together.
Carefully cure the egg yolks by placing them in the salt-sugar mixture and leaving them to rest for several hours, until firm.
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Arrange the meurette garnish (mushrooms, onions, and smoked soy cubes) on the plate.
Add a generous spoonful of the vegetarian red wine sauce over the garnish.
Place a dollop of the egg whites mousse on the plate.
Carefully place the cured egg yolk on top of the mousse.
Serve immediately.
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