Pierre’s Dishes

01 / the sea

Roasted Tomato “Provencal”

/ 02
03 / Seasonal Ice cream Trio

Heering Cherry Parfait

/ 04

serves 2
Ingredients
Avocado rolls
• 50g red tuna dice, diced
• 50g razor clams, diced
• 60g scallop, diced
• 1 avocado, diced
• 1 lemon
• 2ml olive oil
• 2ml soy sauce
• 2ml rice vinegar
• 3ml sesame oil
Pierre Gagnaire’s recipes
FOUR USA
03/15
P i e r r e G ag n ai r e ’ s r ecip e s
The Sea
/ 01
Method
avocado rolls
Mix the tuna, razor clams and scallops in a bowl and season with the sesame
oil, rice vinegar, soy sauce, olive oil and salt and pepper. Peel the avocado,
slicing it in two then thinly length-ways. Fan out the avocado and add some
juice of a lemon to keep the natural color. Garnish your avocado with the
seafood mix and roll it. Dress it on a plate with a sesame opaline on top.
garnish
Cook the broccoli, cool it down and when its cold season it with olive oil,
espelette pepper and salt. Dress it on your plate close to your rolls. Add
some pea shoots season with olive oil and salt on top of your broccoli. Make
a broccoli velouté with 50gr of broccoli, then blitz it with the anchovies and
plate your velouté. On the side prepare 4 deep fried nori leaves in a mix
of tempura and water. In a seperate cup, serve the grapefruit sorbet with
espelette pepper.
Garnish
• 2 sesame opaline
• 50g broccoli velouté
mixed with 2 semi-
salted anchovy
• 20g spicy grapefruit
sorbet
• 4 leaves of nori
• 15g tempura
• 6g espelette pepper
• 10g pea shoots
• 20g shaved broccoli
 P i e r r e G ag n ai r e ’ s r ecip e s

Roasted Tomato
“Provencal” / 02
Method
Tomato
Blanch your 4 tomatoes in a boiling water 10 seconds. Peel the tomatoes, then
cut vertically in two. De-seed the tomatoes and season with salt, pepper and
sugar.

ratatouille
Peel, seed and dice your 6 tomatoes and chop the white onions thinly. Cook the
onion and tomatoes together slowly for 1 hour. Dice the eggplant, zucchini and
red bell pepper and pan fry. Add the tomato fondue and cook the mix for 30
minutes gently.

fish soup
Roast the fish bones, add diced fennel, onion, celery, potatoes and tomatoes.
Deglaze with white wine, add water, nouilly prat and pernod to cover and cook
for 1.5 hours. Pass it through a chinois and finish with seasoning of saffron,salt
and pepper.
SERVES 4
to serve

Ingredients Fill up the roasted tomato cup with the ratatouille and cook it in the oven at
250C for 15 minutes. Pan fry the ring of baby squid seasoned with salt and
pepper. To plate, pour your fish soup in the plate, then add the baby squid and
Tomato Fish soup the tomato.
• 4 tomatoes • 500g fish bones
• 200g potaotes
Ratatouille • ½ fennel
• 1 eggplant • ½ onions
• 1 yellow zucchini • 3 tomatoes
• 1 green zucchini • 1 celery
• 1 red bell pepper • 2g of saffron
• 6 tomatoes • 10ml nouilly prat
• 1 white onions • 10ml pernod
• 10ml white wine

to serve
• 40g baby squid

Pierre Gagnaire’s recipes

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Seasonal Ice
cream Trio / 03
Method
Ice cream
Use the same method for the three differents ice creams. Cook the main
ingredient then add the milk, the cream cheese, the butter, the glucose, blitz
everything together and pass it. Add the mint for the green pea ice cream and
the honey for the carrots ice cream to the mix. Rest the mix in the freezer for 2
hours minimum.

Garnish
Slice the carrots and the asparagus using a mandolin thinly, season with olive
oil, salt and espelette pepper. Sear the bacon in a pan, then dry it and blitz it to
get a powder. Serve as per the image.

serves 8

Ingredients
Mint green pea ice artichoke and
cream bacon ice cream
• 750g fresh green pea • 750g artichoke
• 200ml milk • 200ml milk
• 250g Philadelphia • 250g Philadelphia
cheese cheese
• 25g butter • 25g butter
• 150g glucose • 150g glucose
• ½ bunch of mint
Garnish
Honey carrot ice • 1 carrots
cream • 1 asparagus
• 750g carrot • 3 slice of bacon
• 200ml milk
• 250g Philadelphia
cheese
• 25g butter
• 150g glucose
• 20g of honey

Pierre Gagnaire’s recipes

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Heering Cherry
Parfait / 04
Method
Hazelnut Dacquoise
Sift the hazelnut powder and powdered sugar together. Mix egg white powder
with little bit of sugar, whisk into egg white and whip. Slowly sprinkle the
rest of sugar to make nice meringue. Fold in the dry ingredients. Pipe in 5cm
diameter and 1.5cm height rings to bake at 175C. Take them out of rings. Keep
half of them for the bottom and the other half for the top. Place back clean
rings on the bottoms.

Heering cherry Parfait

Whip yolks to the maximum volume. Cook the sugar and water to 120C, and
slowly pour into the whipped yolk. Fold in the Heering and vanilla, and then the
whipped cream. Pipe into the rings that have the dacquoise at the bottom.

Lemon Meringue
Bring the egg white to room temperature. Mix the egg white powder with a
little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar.

Ingredients Add the lemon juice and color at the end. Pipe kisses with #9 tip, dry in the
oven at 93C.

Hazelnut Dulcey Coating Dulcey Coating

Dacquoise
• 520g hazlenut powder
• 600g powdered sugar
• 680g fresh egg white
• 10g egg white powder
• 220g sugar
Heering cherry
Parfait
• 100g yolks
• 75g sugar
• 26g water
• 95g Heering cherry
liquor
• 300g whipped cream
• 2g vanilla extract
Lemon Meringue
• 90g past. egg white
• 135g sugar
• 6g egg white powder
• 90g lemon juice
• Yellow colouring
• 900g Dulcey chocolate
• 180g cocoa butter
Vanilla Meringue
• 100g past. egg white
• 100g sugar
• 3g egg white powder
• 20g vanilla extract
• Vanilla powder
Cassis Meringue
• 180g past. egg white
• 180g sugar
• 5g egg white powder
• 135g cassis purée
Apricot compote
• 1kg apricots, diced
• 200g sugar-dried
caramel
• 2 pinches of rosemary
• Raisins »
Melt chocolate and cocoa butter separately, then combine together. Cool it
down to 25C to use.
Vanilla Meringue
Bring the egg white to room temperature. Mix the egg white powder with a
little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar.
Add the extract at the end. Pipe kisses with #9 tip, sprinkle vanilla powder and
dry in the oven at 93C.
Cassis Meringue
Bring the egg white to room temperature. Mix the egg white powder with
a little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar.
Add puree at the end. Pipe kisses with #9 tip, dry in the oven at 93C.
Apricot compote
Soak raisins in water. Make dry caramel, toss in apricots and cook slowly.
Add raisins and rosemary towards the end and cook for 5 minutes. Spread on
a hotel pan to cool down, take out rosemary.
Wine Reduction Cherry Marmalade
Slowly cook the first 6 ingredients, reduce in half. Flambé 3 times. Add puree,
infuse tea for 3min, add pectin and sugar mix and cook for 3 min. Put cherries
in and cook for another 3 min. Add fresh whole raspberries in and stir.

Pierre Gagnaire’s recipes

FOUR USA
03/15
 P i e r r e G ag n ai r e ’ s r ecip e s

Ingredients continued...

Wine Reduction To Serve

Cherry Marmalade • Vanilla sticks
• 2l red wine • Amarena cherries
• 500g porto wine
• Zest of 2 oranges
• 2 lemons, cut in
quarters
• 360g glucose
• 1 vanilla bean
• 2 black tea leaves
• 200g cherry purée
• 10g pectin NH
• 20g sugar
• Cherries, pitted and
halved
• Raspberries

Pierre Gagnaire’s recipes

FOUR USA
03/15