La MaisonTroisgros- Un Jour de Septembre

It’s been 8 months since my visit to Maison Troisgros. The restaurant has been running since 1930, with three generations of the family as chef. It is the only Michelin 3 star restaurant situated in the unlikely setting of Roanne, a town with glorious history as a trading centre due to its situation on the Loire, but now a rather quiet and modest place. The restaurant is truly an oasis amongst such blandness.

I had chosen the menu ” A day of September” and every dish was a delight…

The precision and ease with which Michel Troisgros uses and judges flavors in his dishes is in my experience second to none, the chef is clearly at the peak of his powers. Delicious flavors, elegant presentation and innovative combination of flavors. Troisgros is a culinary dynasty run entirely by family, where tradition is in the making, and perhaps one of the last of its kind in France!

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A gemstone amongst the granite

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Tomato caramelised with sesame and ginger, Puff pastry with fresh white cheese and Egg with safron jelly

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Laminated cornbread with Salted butter from Normandy

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Artichoke pasta, Smoked Mackerel with Orange Zest and Nut Oil

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Oyster, Apricot and Rice, beautifully seasoned with warm Soy Sauce

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Monkfish loin, Sakura blossom, White wine cream sauce with dashi

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Lobster, Coriander, Carrot and Red fruit sauce with Beefheart cabbage

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Cheese served with fruit bread, Tomato jam and Orange marmalade

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Almond and Sabayon Ice Cream

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Shortbread, Rhubarb, Cardamom, Celery ice cream

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Strawberry and fennel arlette, Meringue with coacoa and ginger and Lemon sesame tart

 

La Maison Troisgros

Address: 1 Place Jean Troisgros, 42300 Roanne

Tel: +33 4 77 71 66 97


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Sakura and Tofu Cheesecake

Happy mother’s day!! Being a mom is one of the most rewarding jobs on the planet, but let’s be honest, the job also comes with burnout, sleep deprivation and countless moments of insanity. Moms hold so many positions, chef, maid, nurse, financial advisor, personal shopper, psychiatrist and superhero to name but a few. Think about all the fashion phases you went in and out of as a teenager, all the hobbies you obsessed about for two weeks before moving on to something new, and all the dreams and ambitions you had as a little girl… She supported you through every single one of them. Mother’s Day comes once a year, and even though you should celebrate your mother every single day of the calendar, today is really when she should be treated like a queen- because she, without a doubt, deserves it!

Stayed up late last night to make this non-bake cheesecake: sakura blossoms are a classic Japanese ingredient, which not only has a very unique flavor but also adds beauty to the cake; and the tofu-based cheesecake gives a pleasantly refreshing taste.

For a special mom like mine deserves better than standard delivered bouquet =)

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(Serving one 7’ cheesecake)

Base:

  • 200g graham biscuits (crushed)
  • 80g butter (melted)

Filling:

  • Silken Tofu 350g
  • 200 g cream cheese (room temperature)
  • 40g sugar
  • 250ml whipping cream
  • 15g gelatin
  • 1 tsp vanilla extract

Topping:

  • Konnyaku powder
  • Sugar
  • Water
  • Pickled Sakura

Method:

  1. Rinse off the salt on the pickled sakura and soak with clean water for 2 hours .
  2. In a small bowl, stir together the graham cracker crumbs and melted butter and mix well. Press into the bottom of a 7’ springform pan with removable base. Chill until firm.
  3. In a small bowl, dissolve gelatin in 100ml of water, stir until well combined. Warm up in microwave oven until the gelatin is fully dissolved. Set aside the mixture and allow it to cool completely.
  4. In a mixing bowl, mix cream cheese and Tofu until combined. Sieve the mixture afterwards.
  5. Beat whipping cream and sugar at medium speed until fluffy (around 5min).
  6. Lastly, gently fold the whipped cream into the cream cheese-tofu mixture. Add in gelatin solution and vanilla extract.
  7. Remove the prepared cake pan from refrigerator, then pour the cream cheese mixture on the cake pan. Refrigerate for about 4-5 hours or overnight.
  8. Topping: Combine the konnyaku powder and water in a small pot, stir until well combined, then set aside and allow it to cool completely.
  9. Remove the cheese cake from refrigerator, gently pour the mixture on top of the cheese cake, then gently place the pickled sakura on the topping mixture and arrange them nicely.
  10. Refrigerate until the topping is set.

Lemon Meringue Tart

When life gives you lemons… make lemon meringue tart!


Ingredients:

Pastry

  • 250g plain flour, plus extra for dusting
  • 70g icing sugar
  • 125g unsalted butter, cubed
  • 2 egg yolk
  • Beans for baking

Filling

  • 5 eggs
  • 140g caster sugar
  • 150ml double cream
  • 2-3 lemon (to produce about 100ml lemon juice and 2 tbsp lemon zest)

Meringue

  • 2 egg whites
  • Half cup of sugar
  • Pinch of salt
  • 1/2 teaspoon of white vinegar

Directions:

  1. Preheat oven to 160C fan.
  2. To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly.
  3. Mix in the egg yolks, roll into a ball. If the pastry is still too dry, add 1-2 tbsp water until it comes together.
  4. Wrap the dough in cling film, chill for at least 30 mins.
  5. While the pastry is in the fridge, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
  6. Roll out the pastry on a lightly floured surface to about the thickness of a $1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry.
  7. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
  8. Line the tart with foil and fill with dried beans. Bake for 15 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity.
  9. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake for 30-35 mins until just set.
  10. Leave to cool, then remove the tart from the tin.
  11. In medium bowl, beat egg whites, salt and vinegar with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Around 6 min in total, do not underbeat.
  12. Spread the meringue on top of the filling with a spoon, starting from the outside edge of the crust.
  13. Brown the meringue with a blow torch.