Podcast. Gourmet strolls: “Poultry ballotine with morels and celeriac”, a recipe by chef Daniel Lutrand (Pastis)

Le chef Daniel Lutrand. ML – L. V.

For these end-of-year celebrations, the five starred chefs from Montpellier, Laurent Cherchi (Reflet d'Obione), Charles Fontes (La Réserve Rimbaud), Guillaume Leclère (Leclère), Daniel Lutrand (Pastis) and Laurent Pourcel (Le Jardin des sens) have agreed to share with us one of their favorite recipes…

Discover this Thursday, December 19, “Poultry Ballotine with Morels and Celeriac”. A recipe concocted by chef Daniel Lutrand from the Pastis restaurant in Montpellier.

For four people, you will need:
-A chicken or a capon with its heart and liver
-A caul (200 g)
-A nice celeriac
-A little parsley
-Olive oil
-Butter
-Salt, pepper
-Optional: parsley or rocket shoots

Daniel Lutrand, conscientious, behind his stoves. ML – Laurent Vermorel

For the stuffing:
-100 g of smoked pork belly
-One onion
-Two shallots
-One celery
-A little parsley
-Two eggs

We put a sausage of stuffing in the middle of the half-poultry. ML – Laurent Vermorel

For the aromatic garnish of the poultry during cooking:
-A carrot
-A celeriac
-An onion
-White wine
-Thyme, bay leaf
-Optional: a clove, black cardamom

Fifteen minutes of coloring. ML – Laurent Vermorel

For the morels:
-50 g dried morels
-White wine
-A nice shallot
-Two tablespoons of crème fraîche

A gourmet dish. ML – Laurent Vermorel

And for advice on preparation and presentation, all you have to do is listen to chef Daniel Lutrand…

Le Pastis restaurant, 3 rue Terral, 34 000 Montpellier. Reservations at 04 67 66 37 26 or on the website pastis-restaurant.com