His passion for gastronomy led him in front of the cameras. The protege of starred chef Philippe Etchebest opens his door.
We make dishes with our heart, with passion and greed.
Gratien Leroy big winner Top Chef
For Gratien Leroy, big winner of the program “Objective Top Chef” on M6 and warm and enthusiastic participant of the 11e Top Chef season, Ardennes gastronomy is inseparable from three key words: conviviality, sharing and generosity.
The child of the Meuse valley
Faithful to these values, the child from the Meuse valley (Nouzonville) agreed to reveal for you the recipe that delighted the taste buds of the jury. This with all the more pleasure that it highlightsr a typical local product: Ardennes red turkey. And for the accompaniment? A pumpkin puree.
Just cook it, mix it with the cream, season and off you go!
The fork is on your side.
Ballotine of Ardennes red turkey with champagne sauce
- Cut the turkey fillet in half lengthwise, tie it to give it a nice round shape
- Cook the whites for 15 to 20 minutes in a chicken broth with the hay at 80°
- Color the ballotines in butter with a little hay
- The sauce: reduce 50 cl of chicken broth infused with hay, 30 cl of champagne, 30 cl of cream. Once at consistency, add 1 or 2 spoons of champagne for acidity.
Enjoy your meal !
Article taken from the magazine of the Tourist Development Agency "Ardennes Inspirations" and recomposed for the web.
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