The 100% Pays de Vitré Christmas menu from this chef candidate for the Michelin star

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Maxence Rouault hopes to keep the restaurant’s Michelin star La Gouesnière, near Saint-Malo (Ille-et-Vilaine), where he took over the reins in October.

In the meantime, the boss, born in Vitré and trained for six years at hotel high school of La Guerche-de-Bretagne, agreed to compose a local menu for the end of year celebrations.

An exercise ultimately not so difficult for those who strive to work with local products on a daily basis. Here is his menu.

Scallops from the Vitré market as a starter

• Ingredients. 18 Saint-Jacques (glass market)
• 300 g buckwheat
• 2 shallots
• 100g butter
• 10 cl regional cider
• 40 cl vegetable or poultry broth
• 150 g of chorizo ​​from Maison Brielle
• 300 g of buttermilk
• 150 g of 35% liquid cream
• salt and pepper
  

• Recipe. Buy scallops on the Vitré market.
• Make the buckwheat risotto like a traditional risotto with cider.
• Make a brunoise of chorizo ​​and add it to this one.
• Keep a little chorizo ​​to make thin slices.
• For the buttermilk, mix it with the liquid cream, season and emulsify with a hand blender.
• Arrange in a deep plate.

A guinea fowl from the Déhairie farm for the main course

• Ingredients. 1 pretty guinea fowl from the Déhairie farm
• 400 g cooked chestnuts
• 1 bunch of chives
• 300 g parsnips
• Turmeric in small quantities
• 1 large butternut from Dominique and Odette, market gardeners
• 250g butter
• 1 onion
• 1 carrot
• 1 small bunch of thyme
• 2 cloves of garlic
• salt and pepper
  

  

• Recipe. Bone or have your butcher debone the guinea fowl from the back to remove all the bones and to keep it whole.
• Mix part of the chestnuts to make a puree and the other part into brunoise mixed with it.
• Spread all over the guinea fowl flesh side and roll it like a ballottine. Cook in steam or broth for approximately 1 hour to 1 hour 15 minutes.
• Make a parsnip puree seasoned with turmeric as well as a butternut press, making thin strips spread in a baking dish, pour in the melted butter and cook covered at 180°C until ready. Leave to cool and cut into strips.
• Collect the bones of the guinea fowl to make a juice by coloring them in a pot, add the garnish, leave to cook, pass through a sieve and return to reduce until a glaze consistency, adding a final touch of butter.
• Arrange on a flat plate.

Argentré-du-Plessis apples for dessert

• Ingredients (some come up several times throughout the steps). 12 Royal Gala apples from the Champ des vents
• 150 g de sucre
• 100g butter
• 4 leaves of gelatin
• 150 g honey from Cantache de la Ruche next door
• 200 g of milk
• 4 egg yolks
• 10 g de sucre
• 2 vanilla pods
• 4 leaves of gelatin
• 200 g of 35% liquid cream
• 4 eggs (yolks and whites separated)
• 120 g de sucre
• 110 g of flour
• 2 vanilla pods

• The recipe. Peel the Royal Gala, the first half into a smooth compote, adding the gelatin as well as the second half of diced and sautéed apples then caramelized. Roll in plastic wrap into a sausage.
• Make the sponge cake, mix by emulsifying the sugar and the egg yolks, delicately add the flour then the whipped egg whites. Spread on a baking mat and cook at 180°C for 10 minutes.
• For the honey and vanilla mousse, heat the milk, honey and vanilla; add the sugar/whitened egg yolk mixture and cook until smooth, add the gelatin. Leave to cool and add the whipped cream.
• Spread this mousse on the sponge cake, add the apple pudding and roll it up like a rolled biscuit. Leave to cool for 4 hours and cut into pieces.
• Can be served with a scoop of ice cream and a salted butter caramel coulis.

“Happy end-of-year holidays and enjoy cooking with all my gourmet sympathy,” greets chef Maxence Rouault.

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