Jerusalem artichoke charcoal, barberry, malted barley coffee sabayon

par Chef Tom Meyer

  • 10 personnes

Chef Tom Meyer

Restaurant Granite*, 6 Rue Bailleul, 75001 Paris

The son of restaurateurs, Tom Meyer began his career with Anne-Sophie Pic, an experience which marks the beginning of a promising career. He learned his trade in Lameloise in Burgundy, at the Chèvre d'Or in Eze then at the Hôtel de Ville Crissier in Switzerland before returning to the Maison Pic. Tom Meyer has gained a wealth of experience and has competed for several trophies: 2nd in the Bocuse d'Or, Winner of the Taittinger International Culinary Competition, Winner of the Trophy Masse Grand Sud and 3rd in the culinary challenge of the President of the Republic. In 2021, he joined the Éclore Group and began the Granite adventure alongside Stéphane Manigold.

Sa recette

List of ingredients you need (for 10 people):

Jerusalem artichoke charcoal:
 - 30 pieces of Jerusalem artichokes
- 1kg butter

Jerusalem artichoke lacquering:
 - 500g Jerusalem artichoke scraps
- 100g butter
- 50g white miso
- 100g coffee liqueur
- PM cornstarch

Barberry chutney:
- 100g barberry
- 300g water
- 25g flower honey

Topsoil:
- 50g Jerusalem artichoke skin
- 30g isomalt
- 25g coffee grounds
- 20g burnt bread
- 5g grated polypody

Coffee barley butter:
- 300g butter
- 25g coffee
- 25g malted barley

Barley coffee sabayon:
- 25g egg yolk
- 20g lager
- 100g clarified butter coffee barley
- 5g mild fresh mustard
- 4g lemon juice
- 20g milk
- 5g honey

Finishes:
- Jerusalem artichoke chips
- Jerusalem artichoke shavings
- Burnet
- Allymis

Allergy:
Lactose, gluten

  • Étape 1

    • Peel the Jerusalem artichokes and keep the skin, cut and lightly turn the Jerusalem artichokes.
    • Roast the Jerusalem artichokes in frothy butter and stop cooking when they are nicely colored and tender, keep the butter for future cooking.

  • Étape 2

    • Roast the Jerusalem artichoke scraps in butter like a meat jus, skim off the fat then moisten with water.
    • Leave to cook for 2 hours then filter, skim off the fat and reduce the juice. Add the white miso and coffee liqueur, thicken with cornstarch if necessary.

  • Étape 3

    • Sweat the barberries with the honey, add the water and cook covered for 1 hour.
    • Mix vigorously and set aside.

  • Étape 4

    • Sweat the Jerusalem artichoke peelings in butter and leave to brown until the skins
    become like chips.
    • Cook the isomalt in a saucepan, stop cooking at 200°C then add the Jerusalem artichoke skins and place on a silpat. Leave to cool then mix to obtain a powder.
    • Toast the slices of bread under the salamander until they are almost black.
    • Grate the bread on a microplane. Also grate the polypody on a microplane. Mix all these powders and add the coffee grounds, salt and then set aside in a dry place.

  • Étape 5

    • Mix the coffee beans and the barley, mix with softened butter and leave to mature for 48 hours.
    • Heat the butter to clarify it then set aside in a container.

  • Étape 6

    • Make a sabayon with the egg yolks and beer.
    • Tighten the sabayon with the clarified coffee barley butter, season with mustard and lemon juice, add a little honey and milk.
    • Reserve in siphon.

  • Étape 7

    • Cut thin slices of Jerusalem artichokes using a mandolin, then cut them using a cookie cutter of different sizes to obtain pastilles.
    • Fry some of the pastilles at 160°C then set aside on dry paper, season with salt as soon as they come out of the fryer.
    • Quickly poach the other lozenges in the milk, taking care to leave them slightly crunchy.
    • Arrange large dots of barberry chutney in the bottom of the plate, sprinkle with topsoil.
    • Heat the cooked Jerusalem artichokes on the barbecue then glaze them in a saucepan with the glaze.
    • Arrange 5 Jerusalem artichokes, decorate with Jerusalem artichoke chips and pastilles, finish with
    a few flowers and burnet shoots. Serve the sabayon separately in a sauceboat.

Charbons de topinambours, épine vinette, sabayon café orge malté