French flair from the house of Michelin-starred Pierre Gagnaire

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French flair from the house of Michelin-starred Pierre Gagnaire

Recipes by Francois Xavier Simon, Chef de Cuisine, Choix Patisserie & Restaurant par Pierre Gagnaire, DIFC, Dubai

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Published: Fri 25 Apr 2014, 11:48 AM

Last updated: Tue 7 Apr 2015, 10:51 PM


Serves: 4


For the quiche dough:

White flour: 500 gm

Butter, soft: 250 gm

Milk 150 ml

Salt: 10 gm

For the quiche mix:

Veal bacon: 250 gm

Cream: 500 gm

Egg: 3 pc

Salt and pepper to taste


Mix all the items for the dough together, and let it rest for one hour.

Place the dough in the quiche mould and cook it at 175°C for 15 min (till half cooked).

Mix the cream, eggs, salt and pepper together. On the side, cut the bacon and pan-fry it.

Place the bacon at the bottom of the dough, and finish with the quiche mix on the top.

Cook in the oven at 180°C for 30 min. Serve.


Serves: 4


Beef tenderloin: 240 gm

For the gnocchi:

Potato, mashed: 300 gm

White flour: 60 gm

Corn flour: 20 gm

Parmesan cheese: 20 gm

Herbs, mixed, fresh: 10 gm

Egg: 1 pc

For the piquillo coulis:

Piquillo (sweet pepper): 5 pc

Olive oil: 100 ml

Espelette pepper powder: 5 gm

Lemon juice: 1 pc

For the basil pesto:

Basil:3 bunch

Garlic: 12 gm

Parmesan cheese: 40 gm

Pine seeds: 15 gm

Olive oil: 100 ml

Lemon juice a drop


Start by mixing the mashed potato with the flours; add the egg and Parmesan cheese. Finish with the mixed herbs and season to taste.

Cut the gnocchi into 2cm-squares; cook them in boiling water until they rise to the surface.

Remove and put into an ice bath then drain and set aside till ready to use.

Blend the piquillos using a hand blender, adding the olive oil at the same time, and finish with the lemon juice, Espelette pepper and season to taste. Strain and keep on the side.

Mix all the ingredients for the pesto together (except the lemon juice) until you get a nice texture; season to taste and finish with a drop of lemon juice.

Cut the beef in the same size as the gnocchi, and pan-fry the cubes in a pan with butter.

At the same time, fry the gnocchi in another pan with olive oil until you get a nice colour.

To plate, draw one line of piquillo coulis and one line of basil pesto on a serving plate.

Arrange the beef and gnocchi on top, and finish with a few shavings of Parmesan cheese and leaves of roquette salad.

Chocolate Tart

Serves: 4


For the sable dough:

Butter : 150 gm

White flour: 200 gm

Icing sugar: 90 gm

Almond powder: 30 gm

Sea salt: 2 gm

Egg: 2 pc

Vanilla stick: 1 pc

For the vanilla caramel:

Milk chocolate: 300 gm

Sugar: 250 gm

Cream: 400 gm

Butter : 100 gm

Gelatine: 8 gm

Sea salt: 2 gm

For the bitter ganache:

Dark chocolate: 300 gm

Cream: 250 gm

Butter: 70 gm

For the caramelised peanuts:

Peanuts: 300 gm

Sugar: 150 gm

Water : 50 ml

Hazelnut oil 10 ml


Mix the butter with the rest of the dough ingredients and keep for a night in the chiller. Put it in a mould and cook in the oven at 150°C for 20 min.

Caramelise the sugar for the caramel in a pot; add the cream and sea salt.

Soak the gelatine in water until soft; dry and add to the pot. Cook the mix on the stove until it reaches 80°C.

Pour it on the chocolate and mix together with a spatula. Cool it until 40°C and whip up an emulsion with the butter, using a hand blender to combine the two.

Line the bottom of your sable dough with the mix.

Boil the cream for the ganache, pour over the chocolate, mix until you reach 40°C, add your butter and put it on the top of the vanilla caramel.

For the peanuts, boil the water and sugar until 120°C.

Add the peanuts and cook them slowly until they caramelise. Finish by mixing the hazelnut oil in.

Add on top of the tart. Serve.

Photos by: Juidin Bernarrd

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