Eggs with joël's vegetables
“Joël Thiébault is my favorite vegetable farmer! With this recipe, I’ve attempted to show off the jewels that he brings me every day.”
Preparation of eggs
Preparation of vegetables
- 24 pieces grilled, marinated red bell pepper
- 8 tablespoons of baby fava beans
- 24 spring onions
- 16 pieces of confit bonito
- 24 black Kalamata olives
- 16 quarters of artichoke hearts in vinegar
- 16 rolls of cucumber, 25/64 inches wide (1cm)
- 16 peeled almonds
- 1 bunch of Marseille basil
- 24 half radishes
- Flower of salt
- Quality extra-virgin olive oil, for drizzling
Step 1: Preparation of eggs
Separate the egg yolks from the whites. Marinate the yolks in the Barolo vinegar and soy sauce. Set the whites aside for another recipe.
Bring the water to a boil, and add the agar agar. Cook at a boil for two minutes. It’s very important that the water be at a boil so that the agar agar can develop its jellifying power.
Add the fromage blanc and bring to a simmer. Season with salt and pepper, then pass through a chinois.
For two large pieces of the fromage blanc so that you can cut them into 2 rectangles 1 ft 3 3/4 inches (40 cm) long and 7 7/8 inches (20 cm) wide, with a thickness of about 5/64 inches (2 mm). Set aside and allow to set.
Toast the sandwich bread on a baking sheet in a 284 °F (140°C) oven.
Step 2: Preparation of vegetables
Cut the olives into pieces.
Turn the artichokes. Peel the baby fava beans and remove the sprout. Halve them. Scrape the stems of the chanterelles and wash them. Remove the outer layer of the spring onions. Wash them, then cut them into quarters.
Using a 1 3/16 inches (3 cm) cookie cutter, cut rounds in the red peppers. Peel the almonds and halve them.
Step 3: Preparation vinaigrette
Combine all of the vinaigrette ingredients in a blender.
Step 4: Preparation of truffle condiment
Combine the chopped truffle with the olive oil. Season with salt, pepper, and both vinegars. Add the scallion and bring together with the truffle purée. Set in a piping bag with an 5/16 inches (8mm) tip.
Step 5: Finishing and Plating
Cut the fromage blanc rectangles into even squares (10 x 10 cm). On round, flat plates, place a sandwich bread toast and top with a square of fromage blanc, hiding the toast. (The fromage blanc rectangles will be very fragile, so place them delicately using a spatula.)
Pipe a circle of truffle condiment in the middle of each square. Drain the egg yolks and place them in the circle. Arrange the vegetables all around. Season each vegetable with flower of salt, then season the entire dish with very good olive oil.
Arrange the basil and drops of vinaigrette all around. Cover with an offset layer of fromage blanc.
This recipe comes from the book "Best of Jean-François Piège" published by Éditions Alain Ducasse.
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