Braised apple with cider sabayon, Gâteau Breton crumble and buckwheat rice
Classical French cuisine thrives on powerful sauces, uncompromising product quality and precise craftsmanship. Frédéric Morel shows how timeless these values are with dishes reduced to the essentials yet full of depth, a quiet tribute to haute cuisine marked by balance, finesse and respect for the product. For this 3-course menu he presents a refined main course: pigeon with celery pine nut purée, bao and porcini, where tender pigeon meat meets creamy celery purée, roasted pine nuts and earthy porcini, while a steamed bao bun adds a modern, delicate touch. If this dish inspires you, the remaining courses await further down the page.
For the Braised Apple
Peel the apples, core them and place them in a baking dish.
Cover with cider, sugar, vanilla, cinnamon, lemon zest and butter.
Cover with parchment paper or a lid and cook in the oven at 120°C for about 7 hours.
| 4 | Large Tart Apples (such as Boskoop or Cox Orange) |
| 200 ml. | Cloudy Cider |
| 80 g. | Sugar |
| 1 | Vanilla Pod, Seeds |
| 1 | Cinnamon stick |
| 1 | Lime (juice and zest) |
| 1 | Piece of Lemon peel |
| 50 g. | Butter |
For the Cider Sabayon
Whisk the egg yolks and sugar over a water bath until creamy.
Slowly stir in the warm cider until a light, airy cream forms.
Serve immediately.
| 3 | Egg Yolks |
| 40 g. | Sugar |
| 100 ml. | Dry Cider |
For the Gâteau-Breton-Crumble
Combine butter, sugar, egg yolk, flour and salt to form a dough.
Crumble it onto a baking sheet and bake at 170°C until golden brown.
| 100 g. | Butter |
| 80 g. | Sugar |
| 1 | Egg Yolk |
| 120 g. | Flour |
| 1 pinch | Salt |
For the Lambig caramel (Breton apple brandy)
Melt the sugar into a light caramel, then deglaze with butter and cream and stir until smooth.
Add the lambig and cook briefly to reduce.
| 100 g. | Sugar |
| 30 g. | Butter |
| 60 ml. | Cream |
| 30 ml. | Lambig |
For the Buckwheat Ice Cream
Toast the buckwheat in a dry pan.
Bring to a boil with milk and cream, let infuse for 30 minutes and strain.
Cook with egg yolk and sugar until it coats the back of a spoon, then freeze in an ice cream machine.
| 500 ml. | Milk |
| 150 ml. | Cream |
| 120 g. | Sugar |
| 4 | Egg Yolk |
| 60 g. | Buckwheat (dry toasted) |
| 1 pinch | Salt |
For the Plating
Sprinkle the Gâteau Breton crumble in the center of the plate and add small pieces of apple.
Place a scoop of buckwheat ice cream on top and coat lightly with lambig caramel.
Spoon the cider sabayon onto the plate beside it, allowing it to gently surround the crumble and ice cream.
