Stuffed and delicious pasta, truffle… Let yourself be tempted by the Christmas recipe from a great chef from Yvelines

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You don’t yet know what you’re going to eat on Christmas Eve or Christmas Day? Pascal Lognon-Duval, the new chef of the Cazaudehore hotel-restaurant, located in Saint-Germain-en-Laye (Yvelines), offers you a recipe for two people. On the menu: conchiglioni stuffed with crab, seafood vinaigrette, beet hummus with sesame and black truffle.

Arriving in November 2023 in the establishment located in the heart of the national forest of Saint-Germain-en-Laye, Pascal Lognon-Duval passed through, among others, the kitchens of Taillevent & Guy Martin. His Japanese adventure was also crowned by 2 stars in the Red Guide.

• The ingredients

– The basic ingredients: 6 conchiglioni rigati n° 126 from De Cecco, 15 grams of Périgord black truffle, white pepper, salt.

– For the crab stuffing: 125 grams of canned crab meat, 250 grams of crème fraîche with 35% fat, 1 teaspoon of Dijon mustard, 1 untreated lime.

– For the beet hummus: 300 grams of cooked red beetroot, 300 grams of drained chickpeas, 1 untreated lime, 3 tablespoons of toasted sesame oil.

– For the seafood vinaigrette: 1 tablespoon of salmon or trout roe, 1 drizzle of black truffle olive oil.

• Preparation

– Cooking the Conchiglioni Rigati: in a large volume of boiling water for nine minutes, then immediately immerse them in a bowl of ice water to stop the cooking. Drain them on a sheet of absorbent paper and set aside to cool.

– Crab stuffing: whip the cream, salt and pepper to taste. Take the zest from the lemon and chop it, then squeeze the juice. In a salad bowl, finely crumble the crab meat, then add the salted whipped cream, mustard, chopped truffle, lemon zest and juice. Reserve in the refrigerator. Then stuff the conchiglioni rigati, wrap them in film and place them in the refrigerator.

– Beet hummus: Pour the drained chickpeas, beetroot, salt and pepper into a blender bowl and mix. Take the zest from the lemon and chop it, then squeeze the juice. Add them to the blender bowl and blend until you obtain a very smooth hummus.

Sea dressing: mix the salmon or trout eggs and the truffle oil in a bowl.

• Dressing the plate

– Arrange the plate by arranging two to three tablespoons of hummus beetroot in a circle.

– Spread chopped truffle on top, then arrange three conchiglioni rigati per plate, in quincunx.

– Put half of the seafood vinaigrette on the stuffed conchiglioni, drizzle with a drizzle of olive oil with truffle and decorate with slices (4 to 6) of truffle cut with a mandolin.

• Trick

You can make the same recipe with three paccheri per plate and provide three thin slices of truffle to “close the previously stuffed chimneys”, hoping that they do not prevent Santa Claus from making his way to spoil you!

Cazaudehore: 1, avenue du Président John Fitzgerald Kennedy, in Saint-Germain-en-Laye (Yvelines). Such. : 01 30 61 64 64.

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