Jannis Brevet

Inter Scaldes

C’est en Zélande que l’on peut découvrir cette maison au toit de chaume, d’une extrême beauté architecturale. Elle est le domaine de Jannis Brevet, un chef considéré comme l’une des plus grandes figures de proue de la gastronomie néerlandaise. Sa cuisine est extrêmement personnelle et minimaliste. Tout l’esprit de la maison réside dans l’extrême qualité des produits et l’art de l’épure. Inter Scaldes est réputé pour ses fruits de mer et crustacés, des produits subtils s’alliant merveilleusement bien avec le veau. Un des plats favoris du chef est l’association de la moelle de veau, du céleri-rave et de la truffe, une association mémorable. “Ce plat fait son effet à table, c’est un plat sobre, uniquement axé sur le goût.”

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Veal liver with aloe vera and elderflower

Remove the green skin of the aloe vera, take out its core and slice thinly. Poach for 2 hours in light sugar syrup. Mix the ingredients for the vinaigrette and season to taste with salt and pepper if necessary. For the crème, cook the cauliflower in the chicken broth with the curry, and mix with butter until smooth using a blender. Add the crème fraîche and season to taste with salt and the reduced sake. Poach the slices of veal liver for 20 minutes in the mocha at exactly 65°C/150°F. Leave to drain and season with salt and pepper. Divide the cauliflower florets with the crème and the aloe vera beside it on a plate. Cover generously with the vinaigrette and garnish with the borage sprouts.

Serves 4 
4 nice slices of veal liver, strong mocha coffee, 2 large stems of aloe vera, light sugar syrup, pan-fried cauliflower florets, borage sprouts. 

For the elderberry vinaigrette 
7g of concentrated elderberry juice, 12g ginger syrup, 10g elderberry syrup. 20g olive oil, 10g juice of squeezed elderberries, finely-chopped chives. 

For the cauliflower crème 

400g cauliflower, 250g chicken broth, 25g butter, 25g crème fraîche, pinch of curry, reduced sake.

An explosion of power in muted equilibrium For the truffle puree, slice the

For the truffle puree, slice the truffles (washed) and sweat in butter. Deglaze with truffle jus and simmer for 4 minutes. Blend the truffle with the béchamel sauce in a food processor until you have a smooth puree. Rub this through a fine-mesh sieve and season to taste with salt. For the crème, cook potatoes of equal size in salted water with the skins on, drain and steam dry. Peel the potatoes and puree using a passe-vite (food mill). Mix in the butter, olive oil and milk and pass through a fine-mesh sieve. Season to taste with salt. For the conical cabbage, pull off the leaves one by one, remove the veins and chop finely. Sweat in butter but avoid discolouring. Deglaze with the bouillon and simmer for 8 to 10 minutes. Once the cabbage is cooked, the stock should have totally evaporated. Finish with crème fraîche and season to taste if necessary. For the bone marrow, heat the milk to 70°C/160°F. Cut the bone marrow into slices and mix with the milk, egg yolk and salt. Pass through a sieve, adding the marrowbones (cleaned) and allow to set for approximately 20 minutes in an oven at 85°C/185°F. Peel the celeriac for the celeriac puree and cut into pieces. Cook it in the chicken broth then mix with the butter in a food processor until smooth. Finish off by mixing it with the crème fraîche. Place a marrowbone in the middle of the plate and spoon some truffle puree into it. Dress the plate harmoniously with the rest of the garnishes.

For the truffle puree 
300g winter truffle, 20ml truffle jus, 40ml béchamel sauce, butter and salt. 

For the potato puree 
500g potatoes, 50g butter, 20ml olive oil, 75ml milk. 

For the stewed conical cabbage 
1 small conical cabbage, knob of butter, poultry bouillon. 

For the marrowbone 
4 small marrowbones (cleaned and brushed), 200g veal bone marrow, 3 egg yolks, 2g salt. 

For the celeriac puree 
400g celeriac, 40g butter, 500g chicken broth, 25g crème fraîche.

Veal kidneys with crème of Epoisses and green cabbage

For the potato crème, cook the potatoes (preferably of equal size) with their skins on, in salted water, drain and steam dry. Peel the potatoes and puree them in a passe-vite (food mill), stir in the butter, the olive oil and the milk. Rub through a fine-mesh sieve and mix the very hot puree with the Epoisses cheese, à la minute, for a very smooth crème. Blanch the green cabbage leaves in salted water, cut them in circles using a cutter and dip them in reduced cream just before serving. Remove the fat from the kidneys and melt part of it in a pan. Slice the kidneys into pieces, following pattern on the meat and sear in the fat. Deglaze with the Armagnac and flambé. Add the white wine with the mustard and chopped tarragon and simmer on low heat until the kidneys are nice and pink. Leave the kidneys to drain in a colander. Meanwhile, thicken the sauce with small knobs of cold butter. Fry the kidneys until golden brown, briefly, in sizzling butter and just before serving. Season with salt and pepper. Place the kidneys with the green cabbage on the stewed kohlrabi and draw lines of potato crème along the side. Put a Parmesan cylinder shaped next to it and serve the sauce separately.

Serves 4 
2 kidneys (veal) in their fat, 50g butter, 50ml white wine (Chablis), 2 sprigs tarragon, 1 tbsp Armagnac, 1/2 dstspn mustard, 4 green cabbage leaves, reduced cream, 4 cylindershaped pieces of Parmesan filled with spinach, stewed kohlrabi. 

For the potato crème 
500 potatoes, 50g butter, 20ml olive oil, 75ml milk, Epoisses cheese.

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