Un menu du chef Matthieu Chambrier pour noël

A menu from chef Matthieu Chambrier for Christmas

It's almost Christmas and you don't know what to cook? Chef Matthieu Chambrier does us the honor of revealing his recipes to delight you at Christmas. Here are the recipes for a festive menu, from appetizer to dessert. Tested and approved by the Oé team!

Holiday meals

A starter that will make you shiver

We start the meal with marbled leeks with nori seaweed, butternut houmous with yuzu and green curry oil.

For 4 people you need:

  • 6 medium sized leeks
  • 1 packet of nori seaweed sheets (seaweed for sushi)
  • 1 butternut squash
  • 1 can of chickpeas
  • 1 clove of garlic
  • 1 bottle of yuzu juice (available in Asian grocery stores)
  • 20 grams of buckwheat seeds
  • 30 cl buttermilk
  • 10 cl of olive oil
  • 1 spoon of green curry
Leek starter with nori seaweed and butternut hummus

1st step: Making the marbled leeks

Wash and cut the green of the leeks to obtain beautiful pieces of 15/20 cm long. Boil salted water, cook the leeks for 6-7 minutes, plunge them into ice water (to stop the cooking) and drain them.

Once drained, roll each leek in a sheet of nori, taking care to tighten well then roll all the leeks in a stretch film like a ballotine. Place in the fridge and let cool.

2nd step: Preparation of the butternut hummus

Cut the butternut squash into cubes and cook for 20 minutes in a pan of boiling salted water. The flesh should be tender. Filter and blend in a blender until you get a smooth texture.

Once the butternut has been mixed, add the filtered chickpeas, 2 tablespoons of yuzu juice, the garlic clove and mix again until you obtain a uniform mousseline. Book at room temperature

3rd step: green curry oil

Strongly mix the olive oil with a teaspoon of green curry. To obtain a very green color, it is possible to add a handful of raw spinach or watercress.

4th step: Training

Place a round of butternut houmous at the bottom of a deep plate. In the center of the plate, place a disk of marbled leek 2 to 3 cm thick (take care to dip your knife blade in water before slicing the marbled ballotine to avoid tearing the seaweed) .

Around the hummus place a few tablespoons of buttermilk mixed with green curry oil. The mixture will "slice" to give a rather graphic appearance to your sauce.

With this delicious starter, you can taste Le Languedoc Blanc , it will go wonderfully with the different flavors.

Potato millefeuille

A dish as fine as it is delicious

For this dish, we revisit the potato. Prepare your best knife to make a millefeuille of potatoes with porcini mushrooms, scamorza emulsion.

For 4 people you need:

  • 1 kilo floury potato type bintje
  • 100 grams of semi-salted butter
  • 250 g whipping cream and 250 g semi-skimmed milk
  • 30 grams of dried porcini mushrooms
  • 1 scamorza
  • 50 cl whole milk
  • Salt and pepper

1st step: Making the millefeuille
The day before, soak the dried porcini mushrooms in the whipping cream and semi-skimmed milk mixture that you will have heated beforehand. Reserve overnight in the fridge.

On D-Day, butter a gratin dish and arrange the layers of thinly sliced ​​potatoes (1 to 2 mm) alternating with a ladle of porcini cream.

Once assembled, bake in the oven at 180/200 degrees for 1 hour.

Leave to cool and place a heavy weight on the dish to obtain a compact millefeuille that is easy to cut.
Once the millefeuille is unmoulded, cut into slices 3 to 4 cm thick and brown them in a very hot pan.

2nd step: Preparation of the scamorza emulsion

At the same time, melt the scarmorza in 50 cl of whole milk brought to the boil.

When the scamorza is completely dissolved, emulsify your milk with an immersion blender to obtain a nice foam.

3rd step: Training

In the center of the plate, place your share of millefeuille previously fried and pour all around your emulsion of scarmorza. Serve hot

With this delicious dish, we advise you to serve The St Emilion Grand Cru to awaken each flavor present on your plate.


Holiday dessert by Matthieu Chambrier

A dessert to make your guests salivate

The chef offers you to cook roasted apples with cinnamon, cream whipped with tonka bean, apple confit tatin style and buckwheat crisps. Are you tempted?

For 4 people plan:

  • 8 beautiful Golden-type apples
  • 250g whipping cream
  • 50g mascarpone
  • 1 tonka bean (optional)
  • 100 grams of white sugar
  • Buckwheat crisps (available commercially in the crisps department)
  • 50g salted butter
  • 1 teaspoon of cinnamon

1st step: Making the apple confit tatin style

In a baking dish, place 4 beautiful apples cut in 4 (remove the core first) and add 50 grams of white sugar and a few pieces of salted butter. Place in the oven at 180 degrees for 1 hour of cooking, let cool and mix until smooth.

2nd step: Making the whipped cream

In the bowl of a very cold mixer, place the mascarpone, the whipping cream, the grated tonka bean and the rest of the white sugar. Whip the cream, gradually increasing the speed of the mixer.

When your cream is firm, place it in a piping bag and set aside in the fridge.

3rd step: cinnamon-roasted apple balls

In the 4 remaining apples, detail balls using a melon baller.

At the same time, heat a frying pan with a knob of butter and 2 tablespoons of sugar and make a caramel.

When the sugar has melted and the caramel begins to take on a nice brown color, roast your apple balls by rolling them in the mixture for 1 to 2 minutes then remove them to a plate.

4th step: dressing

At the bottom of a bowl or a deep plate, place 3 to 4 tablespoons of apple confit.

Then, harmoniously arrange the roasted apple balls and the tonka whipped cream. Finish the dressing by adding a few buckwheat chips for crispiness.

With this delicious dessert, taste the Côte de Bergerac , the softness of this wine will go perfectly with the acidity of the apple.

Do not hesitate to send us your culinary exploits on our social networks @oeforgood, we will be delighted to observe your talent!


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