100% mountain recipes, 100% pleasure!
In Chamonix, very close to the Alps highest summit there exists a peak of culinary delights the flavours and savours prepared every day by chef Mickey Bourdillat in his restaurant, the Matafan, below the mythical Mont Blanc hotel.
For many years, Mickey’s recipes have always been exclusive and inventive, discover his generous recipes to spend happy moments in the mountains or when you get back home.
Salt and pepper the lobe. Open into two, insert the dried fruits then reclose. Wrap tightly in cooking film and boil in a pan for 20 minutes at 85°C. The foie gras can be spiced with port wine stock or fruit chutney, for example.
Cut the Beaufort cheese into thin slices. Put the dried meat slices in a dish. Brush on the stock and alternate different layers with Beaufort, dried meat and stock. Cool to set and then cut into cubes. Finish with a green apple Julienne, dust with pepper and serve. Ideal nibble for pre-meal...
Dice the vegetables. Boil the olive oil, vinegar, water, salt, garlic and bay leaves together. Cook the vegetables for 2 to 3 minutes in the mixture. Pour over the fish fillets. Wrap in film and cool. Take what’s available. Chop all the mini vegetables very finely. Season with the fish gravy....
Making the tempura Mix the flour, starch, sugar, salt and yeast together. Then add cold water. Peel the gambas. Soak in the tempura and fry for a few minutes at 180°C. For the gazpacho Cut all the ingredients into lumps. Add the celery salt, salt, pepper and the Tabasco (according to taste)....
For the Tartare Hard-boil 2 eggs. Chop them with gherkins, onions and chives. Finely cut the Tartare meat. Clarify the egg. Add the ketchup, the Tabasco, salt and pepper. Whip lightly in oil. Add in the meat, herbs and spices. Mix and season to your own taste. Put the carpaccio slices on cooking...