Gastronomy in Geneva: Christmas 2024 with Dominique Gauthier

Party tables in Geneva –

Dominique Gauthier creates our 2024 Christmas menu

The chef of “FP Journe Le Restaurant” highlights scallops, Nant d’Avril poultry and white chocolate.

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1. Open the scallops, remove the viscera while leaving the nut clinging to its shell. Clean under a stream of cold water, pat dry and refrigerate.

2. Peel and cut the colrave cabbage into 5 mm dice, then season with a drizzle of olive oil, fleur de sel and Sarawak black pepper. Reserve in a cool place.

3. Cut one end of the caviar lemon and press to release the grains.¬ Drain and set aside to cool.

4. Preparation of the sauce: Reduce the fish stock by half, then add the softened butter while stirring. Add the ponzu sauce and olive oil and mix. Correct the seasoning. Keep warm.

5. Season the scallops with a drizzle of olive oil, fleur de sel and pepper. Cook for 4 minutes in an oven at 250°C.

6. Remove the shells from the oven at the end of cooking, add the colrave cubes around the scallops.

7. Mix the sauce to obtain a creamy sauce. Cover the colrave cabbage with it. Place the lemon caviar on the nuts. Serve immediately.

• 2 large chicken breasts from Nant d’Avril (250 g per person)

• 20g butter

• 10 cl of reduced poultry juice

• Salt and pepper

• 600 g of split thistles from Pierre Gallay in Cartigny

• 100 g cornucopias, sorted and washed

• 50 cl of chicken stock

• 10g butter

• 20 g butter for the sauce

• 10 g chopped truffle

• 10 cl of cream

• 5 cl reduced poultry juice

• 20 cl of cardoon cooking broth

• Fleur de sel and fine salt

• Sarawak pepper

• 10 g truffle (optional)

• Onion pickles (optional)

• Salad sprouts

1. Poultry Roll the poultry fillets in plastic wrap with softened butter and a seasoning of salt and pepper. Cook in a bain-marie or steam at 90°C for 15 minutes. Drain and set aside at room temperature.

2. TrimCut the cardoon into small 5mm dice, rinse and drain. Melt the butter in a frying pan and cook until brown, add the cardoon.

3. Brown and add the chicken stock. Season with salt and pepper and cook over low heat. Once cooked, drain the cardoon in a frying pan, reserving the cooking broth. Keep the cardoon warm.

4. SauceReduce the cardoon broth by half in a saucepan. Add the cream and cook for 10 minutes to obtain a creamy sauce. Add the reduced poultry juice, chopped truffle and butter. Stir with a whisk. Check the seasoning. Keep warm.

5. Fry the cornucopias in butter.

6. FinishingBriefly mark the chicken breasts on the skin side and coat them with the reduced poultry juice. Place them in the oven at 200°C for 3 to 4 minutes, basting them.

7. Cover the bottom of the plate with cardoons, drizzle them with sauce. Cut the supremes into 2 or 3 medallions. Spread them among the cardoons. Distribute around the cornucopias, slivers of truffles, pickled onion shavings and a few lettuce sprouts.

8. This dish can also be served with a traditional dauphinois gratin or apple purée.

• 400 g puff pastry

• Icing sugar

• 100g white chocolate

• 50 cl of 35% cream

• 1 vanilla pod

• For the caramel: 150 g of sugar, 10 cl of 35% cream, 50 g of butter, 1 pinch of fleur de sel

• For decoration: Candied chestnuts, Small meringues

1. Spread the puff pastry thinly. Place it on a plate with its baking paper. Prick the dough using a fork. Cover it with a baking sheet and a baking sheet to prevent it from developing. Bake in a preheated oven at 180°C for 10 minutes. After cooking, sprinkle with icing sugar. Then put it back in the oven on grill mode to caramelize it well. When it is golden brown, set aside at room temperature.

2. White chocolate cream. Heat the cream with the vanilla pod cut in half lengthwise (scrape the pod well to collect all the vanilla beans). When boiling, pour the cream over the finely crushed white chocolate and stir. When the cream is smooth, set aside to cool.

3. Caramel with fleur de selCook the sugar over high heat with a spoonful of water. When the caramel has a golden color, add the cream while stirring, then the butter and fleur de sel.¬ Reserve at room temperature.

4. FinishingBeat the white chocolate cream with a mixer or stirring vigorously with a whisk. Put it in a bag with a smooth nozzle. Cut the pastry into regular rectangles. Place a layer of cream between two sheets of puff pastry. Sprinkle the plate with large lines of caramel and delicately place the mille-feuille. Decorate with small meringues and pieces of candied chestnuts.