Open since the start of the school year, the Robert-Badinter establishment in Cambrai offers not only an idyllic working environment for college students, but also quality catering, like the mushroom crumble with Tomme de Cambrai offered by the chef. to cook.
Since September, chef Christophe Ancel has been putting his good humor and love of good produce on the plates of college students: “Keeping it simple and fresh is my priority!
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It must be said that the manager of collective catering has solid experience in the sector. After having officiated at the Savary college in Gouzeaucourt, at the Paul-Duez school campus and at the Lamartine college in Cambrai, it is at Robert-Badinter that he takes up a new challenge: “It took six months of preparation to put everything in place. Attending the opening of a half-board is extraordinary!
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It is in a bright, wooden refectory that Christophe Ancel and his team serve the 500 daily meals. No waste here! On-demand service, selective sorting and waste management for methanization are required.
Conquered college students
On the menu for the lucky college students, lots of local products, which guarantees the establishment a good chance of obtaining the Ici je mange local label. “In the first month, we already exceeded 20% of local foods, notably cheese, which we choose by cutting
“specifies the chef. In his eyes, plates that return empty to the kitchen are the best indicator of success. Even with mushrooms? Try the recipe, and you will see!
The chef’s recipe
For 4 people (i.e. 2 stuffed mushrooms per person), you need:
- 8 large button mushrooms
- 100 g of smoked bacon
- 1 shallot
- 100 g of Cambrai tomme
- lemon juice
- butter for cooking
For the crumble dough:
- 75 g of unsalted butter
- 40 g of breadcrumbs
- 30 g of flour
- salt and pepper
- Peel the mushrooms and remove the heads
- Fry the mushroom caps in a little butter and lemon juice, set aside
- With the stems of the mushrooms, make a duxelles*: chop the stems and fry them for 5 minutes in a dry pan with the shallot, to obtain a paste.
- Brown the bacon
- Prepare the crumble dough by mixing the ingredients in a food processor or by hand
- Assemble everything: stuff the mushroom with the duxelles, the bacon and the tomme de Cambrai cut into pieces, cover with the crumble dough
- Place in a baking dish and cook for 8 to 10 minutes at 180 degrees
- Enjoy with a green salad seasoned with balsamic vinegar cream
* mushroom mince with chopped onions and shallots.
