You think professional chefs’ recipes are too difficult to do yourself?
You find the taste of garlic too aggressive?
My husband and I were offered a night in a Relais & Chateaux resort. The only place I could imagine going to was the late great Chef Bernard Loiseau’s famous place in Seaulieu, in the French region of Burgundy.
Today run by his charming wife Dominique Loiseau, with Chef Patrick Berton, his former kitchen hand, the 3-star restaurant offers a “Bernard Loiseau menu”, which of course we chose.
We were delighted by a succession of amuse-bouche and dishes. A refined cuisine where pure original flavors are maximized; no more than 3 different tastes in each dish, 3 main ingredients each cooked separately and to perfection.
We were surprised by the incredibly soft texture of the frogs’ legs (the first time I had ever eaten this! I had never imagined I could eat frogs legs one day but it was indeed delicious!), the delicateness of the pike–perch served with red wine sauce and shallots compôtée – fish and red wine is a strange duo-, the perfectly cooked foie gras with mashed potatoes with a hint of truffles… Absolutely fabulous!
Of all the thing we tasted, there’s one that can easily be done at home, and that even those who don’t like garlic can enjoy, garlic purée.
Preparation time: 35 min
Cooking time: 20 min
Quantity: 6 serves
Specific equipment: mixer or blender
5 garlic bulbs
Salt & pepper
Separate garlic bulbs in cloves, boil them 5 times, remove the skin and mix.
Separate the 5 garlic bulbs into cloves, make sure that you remove the external rough skin of the bulb but that you keep the cloves’ skin.
Put the garlic cloves in a saucepan full of cold water. Put the saucepan on your stove at high heat. Bring to the boil and let it boil for 2 minutes. Drain. Rinse the cloves under fresh water. Repeat this 4 times (5 if the cloves are big) each time starting the boil with cold water.
Remove the skin, mix, add salt and pepper and mix again.
You can add some milk if you wish to have a softer texture.