Very tasty bites

Grégory Doucey donne ses recettes de chef.

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Samedi 14 décembre, dans l’après-midi, les gourmets se sont donné rendez-vous devant le restaurant In-Fine. En partenariat avec la mairie, son chef Grégory Doucey proposait des bouchées gourmandes à la dégustation : “I wanted to offer dishes that everyone can make at home. Everyone can leave with the recipes and I provide some chef's advice on request. “

Raw scallop tartlet on sautéed leek, seasoned with rose vinegar, a bite of celeriac cream, vanilla trout gravlax, or onion compote and pan-fried foie gras, the stand quickly found its audience of gourmets and cooks.

Some left with chef tips: how to make rose vinegar or raspberry mustard, others asked Grégory Doucey to offer cooking classes: “If this were to happen, we would have to take the day to have time to chat quietly in a friendly manner, cook, and taste the prepared dishes together. It is possible but complicated in my schedule as head of two restaurants (the InFine in town and the MG by Cécile and Grégory Doucey on the port, Editor's note)”. The tasting ended with Montblanc bites or high-quality chocolate ganache. “The chocolate comes from a producer in Colombia, four plots cultivated in an eco-responsible manner. The cocoa bean is then roasted in Paris and produces a chocolate with a cocoa content of 62% to 80%, for an exceptional chocolate validated by the JRE – young restaurateurs “.

Midi Libre correspondent: 06 78 75 48 78