The painter Camille Corot came here to find inspiration for his landscape paintings. : In Ville-d’Avray, the Corot ponds have always had a small restaurant on their banks, which has now become a relais & Castles with spa and star table.
The chef Rémi Chambard is very attached to the territory of the Île-de-France and relies on regional producers : The chef, having worked in the largest houses before settling here, is keen to take advantage of what nature offers him. Having worked near the Mediterranean or in the South-West, he is now inspired by his walks in the Ile-de-France region, a true echo of his “country” cuisine.
Avray cake as a typical appetizer
For the holidays, he buys his chickens, like his meat, from one of the best suppliers in Paris, the Boucheries Nivernaises, who supply the best restaurants and the Élysée Palace. To taste them you have to go to the Etangs de Corot, because for your New Year’s Eve recipe here the chef offers you his signature appetizer, the Avray tart: a small tart inspired by a slipper once worn by a butcher in France Ville-d’Avray, stuffed with poultry, seasonal mushrooms and onions.
Ingredients for two or three cakes :
A puff pastry, butter, two onions, two shallots, 50 g chicken liver, 50 g half-cooked foie gras, a chicken leg, 100 g seasonal mushrooms (Maures trumpet, chanterelles, porcini or morels depending on the season), 100 g very fresh mushrooms, 10 g truffle, salt, pepper, some herbs of your choice (agastache, lovage, celery, etc.), port wine, cognac.
Preparation :
Steam the chicken thighs in a buttered casserole dish and cook for three hours. Scoop the meat out of the chicken and set aside.
Cut out four circles of 10 cm diameter into the phyllo dough. Grease them with melted butter and stack them. Place them at the bottom of a 6 cm diameter circle and 2 cm high. Put a weight (beans or lentils) and bake in the oven for 10 minutes at 180°C.
Chop the onion, sauté in a pan with a knob of butter and let stew. Then erase several times with postage. salt and pepper to taste. Book.
Cook the “rosé” chicken livers in a pan (about two to three minutes), season with salt and pepper. Deglaze with cognac. Book.
Chop the shallots and sauté them without color in a pan with a knob of butter. When it melts, set aside.
Wash and clean the mushrooms thoroughly. Sweat in a pan with some butter. Book.
Chop the liver, shallots, mushrooms and chicken meat very finely. Mix them gently and add the foie gras cut into mirepoix. Make a filling kneaded by hand, all in flexibility. Gratin the filling in the oven (broil position) by spreading on a baking sheet for just a minute (until browned).
For the dressing, place the phyllo in the center of the plate. Place on the bottom of the cake 15 g onion compote, then 30 g Filling (up to the edge of the tart. Wash and prepare the Parisian mushrooms, slice thinly with a mandolin and place on top of the filling.
Finally, put in the fresh herbs and broken truffles for the holidays.
Interview with Remi Chambard
