To celebrate La Réserve Genève’s 20th anniversary, the establishment’s executive chef Benjamin Brial and pastry chef Pierre-Alain Rouchon combined their talents with those of three other La Réserve chefs – Jérôme Banctel from Paris, Eric Canino from Ramatuelle and Marco Ortolani from Zurich – in concocting an exceptional dinner. We bring you a behind-the-scenes look as well as recipes from this unique moment in gourmet history studded with stars on guests’ plates as well as in all eyes…
Discover Benjamin Brial’s recipe from La Réserve Genève here:
Veal medallion, roasted porcini mushrooms and smoked celery mousseline
Ingredients – for 4 people:
Veal fillet: 500 g Garlic cloves: 1 Butter: 100 g
Porcini mushrooms: 6 large Celery ball: 1 large Olive oil: 20 g
Shallots: 1 medium Whole milk: 1 liter Veal stock: 5 cl
Fine salt: to taste
Ground pepper: to taste
Thyme: to taste
Rosemary: to taste
Trim the veal fillet, taking care to remove all the fat. Keep the heart of the fillet to form a nice cylindrical shape. Set aside in a cool place.
Clean all the porcini by scraping the stems. Wash thoroughly in water and dry. Set aside.
Cut the porcini into halves for presentation purposes. Cut the shavings using a mandolin, then chill.
Make a porcini duxelles (sautéed mushroom and shallot paste). To do this, dice the equivalent of three porcini mushrooms, including all parts, then sauté over a high heat with the chopped shallots in a frying pan with a little oil. Once browned, remove and place on kitchen paper to remove excess fat.
Blend half the diced porcini in a blender to obtain a fine purée, then mix with the rest of the duxelles to bind it together. Check the seasoning of the duxelles and keep warm.
Make the smoked celery mousseline. Put ½ liter of milk into a bowl. Put some dried rosemary in the bottom of a stainless steel casserole dish and ignite using a lighter. Place the bowl filled with milk inside and close with a lid. Leave for 10 minutes without opening the lid. The smoke will add flavor to the milk.
Remove the skin from the celery and cut into cubes. Add ½ liter of whole milk, salt, thyme and garlic and bring to the boil. Leave to cook for 25 minutes. Once cooked, drain in a colander, then blend in a blender, adding a little smoked milk and butter until you have a smooth purée. Check the seasoning and keep warm.
Season the veal fillet with salt, freshly ground pepper, garlic and thyme, and brown on all sides over a low heat until golden brown. Add a knob of butter and cook gently in the oven at 170°C for 15 minutes, basting regularly. Remove and leave to rest. Deglaze the cooking juices with a little veal stock to obtain a quick gravy.
Just before serving, put the veal fillet back into the oven for five minutes to serve it piping hot. Cut into four medallions. Roast the porcini mushrooms in a frying pan with a little butter. Once cooked, place a finger of porcini duxelles on top, followed by the porcini shavings seasoned with olive oil and fleur de sel.
Place a medallion of veal in the center of the plate. Add a finger of smoked celery purée and the roasted porcini mushrooms with the duxelles and shavings right next to it. Pour the hot gravy into the center.
The other La Réserve chefs
Click here to discover Pierre-Alain Rouchon’s recipe from La Réserve Genève
Click here to discover Eric Canino’s recipe from La Réserve Ramatuelle
Click here to discover Marco Ortolani’s recipe from La Réserve Eden au Lac Zurich
Click here to discover Jérôme Banctel’s recipe from La Réserve Paris
This article is an excerpt from La Réserve Magazine N° 30 by Michel Reybier Hospitality, which you can consult online here.