Shortcrust pastry Combine the dry ingredients and beat in the softened butter until the mixture is crumbly. Add the eggs. Roll out the dough until it is 4mm thick, line tart moulds with the dough and bake at 170°C for 8-10 minutes.
Goat milk crémeux Bring the goat milk to a boil, then add the egg yolks, sugar and custard powder. Cook until the mixture reaches 82°C. Remove from the flame and stir in the butter and rehydrated gelatine. Place cling film directly on top of the crémeux and let it cool.
Hibiscus syrup Combine the water, sugar and hibiscus. Bring the mixture to a boil, then let it steep and cool.
Rhubarb compote Place the rhubarb in a sous vide bag, then add enough of the hibiscus syrup so that it reaches halfway up. Seal the bag. Submerge the bag in boiling water for 2 minutes. Turn off the heat and leave the bag in the pan. After 12 minutes, remove the bag and let it cool. Drain and purée.
Rhubarb gelée Heat the rhubarb purée. In a separate bowl, blend the sugar and agar agar, then add to the rhubarb. Bring the mixture to a boil and add the previously rehydrated gelatine. Stir well. Spread the mixture thinly on a baking sheet, then add decorative patterns to the gelée.
Rhubarb leather Combine the rhubarb purée and lemon juice. Let the mixture dry out in a 45°C oven for 6 hours.
When choosing your rhubarb, inspect the stalk. Basically, only the stalk of this hardy plant should be eaten, as the leaves are toxic. The rhubarb stalk should be pink and green, and firm to the touch. To make sure that the end isn’t too dry, break off a bit of the leafstalk to see whether the sap is still runny.
Discover a secret garden in Paris designed to recharge your batteries. This exceptional setting evolves with the seasons, as does the menu, to offer you an unforgettable experience all year round. Enjoy decadent dishes while savouring the peaceful atmosphere of our restaurant, located just a few steps from Châtelet-les-Halles.
(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.
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