the head of Mémoire d’impression, in Dieppe, takes up our challenge

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Pierre Buvat, home chef of Fingerprint memory in Dieppe (Seine-Maritime) is the third of three restaurateurs (after François Hue from Bistrot des Barrières and Rafi Ichkhanian from QG) to have taken up the small challenge launched by the editorial staff of Dieppe information.

We asked him to offer our readers the recipes for one party menu -starter, main course, dessert- for €15 per person.

He cooks the memories

Pierre Buvat does not have a restaurant in Dieppe. He cooking among the Dieppois and the inhabitants of the region because he is a home chef. He left his luggage in the city of Ango four years ago, after falling in love with Normandy. And he launched his business, called Mémoire d’impressions, two years ago. He, who was a restaurateur for many years and also trained in sommelier, decided to embark on this new adventure.

Through his cooking, he wants to show that you can put a little bit of yourself on your plate, a dish can tell a story. » What I want is to cook the memory of the other “, he slips greedily.

In the recipes proposed at the News for the holidays, he put his own: the memory of a gourmet plate from his region as a starter, a dish that reminds him of a meeting with friends around chicken with morels and a vin jaune, and finally a pavlova, for a festive moment in the snow.

Buttered cabbage with bacon and scallops as a starter

For this entry (around €4), cut a chou in half and slice it. Brown it in a generous piece of butter in a casserole dish, for a long time as for a leek fondue. Add a little bacon and pepper. If desired, add a little Norman cream.

Take three scallops per person and snack them simply. Place the buttered cabbage in the center of a deep plate. Drop them Saint-Jacques above.

For decoration, take a kale leaf. Wash it, brush it with olive oil and put it in the oven at 180°C for ten minutes, until it turns into chips. Place it on the plate and serve.

Bacqueville poultry, Auge Valley style, as a dish

For this dish (around €9), for one person, take a chicken breast generous of a poultry from Bacqueville-en-Caux. Salt this white and mark it for cooking. To do this, heat a pan and sear the meat for 30 seconds to a minute on each side. Remove the meat.

Rehydrate 10 g of dried morel by putting the mushroom in lukewarm water for ten to 15 minutes. In the pan, cook onions with the morels. Flambé everything with 2 cl of Calvados. Add 25 cl of cider and 25 cl of cream. Mix everything. At the same time, preheat your oven to 120°C. In a baking dish, place the chicken breast covered with the sauce.

Cook for an hour and a half to two hours so that the poultry is as tender as possible. Check the cooking by making an incision in the meat. It is then possible to reduce the sauce a little.

As an accompaniment, theheliantis which is a forgotten root vegetable with an artichoke flavor can be cooked into a puree. You can find them on the Saint-Valery-en-Caux market.

Make a small incision in the vegetable, then cook it in water for about 25 minutes. Scrape the flesh with a spoon. Arrange this puree, the poultry and the sauce on the plate and sprinkle with microgreens from Nutripousse in Criel-sur-Mer.

Apple pavlova for dessert

For this dessert (around €2), beat two egg whites with sugar to make the meringue. Give it the desired shape by placing it on a baking sheet and cooking it for one hour at 110°C.

Prepare a mascarpone whipped cream, add some Apple caramel of the APEI of Dieppe. In this whipped cream, add half a Golden apple cut into small cubes. Brown in sugar and butter and flambé with Calvados.

Cut half a Granny apple into brunoise or julienne, that is to say into small cubes or sticks. Pour lemon juice over it. To assemble, place the meringue, with the whipped cream on top. apples cooked and diced Granny apples. All that remains is to sprinkle everything with icing sugar.

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