In a hyperactive, hyper-connected world, where everything moves too fast, taking one’s time has become synonymous with the ultimate luxury. This is borne out by the emergence of new movements, notably those gathered around the slow movement, which are redefining our relationship with the world, space and time.
Star of Bombay, Bacardi-Martini’s super-premium gin, is the very embodiment of the slow movement. The result of a very long steam distillation process, Star of Bombay bears witness to a true savoir-faire that makes it an exceptional gin.
For the new season, Star of Bombay has given star chef David Toutain carte blanche to propose two recipes that pair harmoniously with the spirit, enhancing its subtle, rafined flavors. An opportunity to show that gin lends itself perfectly to food-pairing, revealing all its facets!
Here are 2 recipes from Chef David Toutain to make at home, so you can share the same values about time and eating quality ingredients.
SAlSIFIS, PANAIS, RÉGLISSE
This recipe was inspired by the licorice stick in the Star of Bombay recipe. Here, the parsnip was used as a binder, which was then flavored with licorice wood. The finishing touch is the carefully grated licorice, which enhances the taste. Strong visuals and a taste in perfect harmony with the spirit’s aromas were Chef David Toutain’s main motivations for this dish.
Ingredients for 10 people :
10 salsify 200g parsnips 100g cream 100g milk
Salsify
Peel and wash salsify, then cut into 10-12 cm-long sticks. Soak in water for 30 min. Drain and leave to oxidize for 30 min. Rinse & place in a cool place between two damp cloths. Salt with n salt, and cook on a grill in an oven heated to 160° for 15 to 25 min, depending on size (the flesh should crush under finger pressure).
Cream of parsnip and liquorice
Cook parsnips half in milk and half in cream with 5 crushed licorice sticks. Drain, blend with a little cooking liquid and strain. Cool with lm, then mix: – 100g parsnips licorice
– 20g whipping cream
Dressage
Heat the salsi and arrange on the branches. Place a dot of cream of parsnip on top, then sprinkle with liquorice wood.
GENEVA TUBE
Tube
2kg parsley root 50g isomalt
20g glucose
50g flat-leaf parsley
Juniper siphon
300g potato pulp
80g blanched parsley 200g cream
50g milk
25g juniper seeds Salt n
Sorrel cream
2 bunches sorrel 400g liquid cream Vinegar
Salt
This second recipe is a tribute to David Toutain’s youth. Juniper has a strong scent that transports him and reminds him of his years in the mountains of Savoie. Both mineral and vegetal, juniper has an instant flavor that recalls the richness of a sip of Star of Bombay.
Tube
Cut roots into mirepoix and steam at 100° for 1? hours. Blanch flat-leaf parsley. Blend the 2 preparations and strain. Make a syrup from isomalt, glucose and sugar. Mix the hot purée with the syrup. Spread on rhodoïd and dry for 3 hours at 46°. Cut and roll tubes. Dry for 3h at 46°.
Juniper siphon
Blend the potato pulp, blanched parsley, milk and cream in a blender. Add salt. Add juniper seeds. Blend and infuse for 5 min. Strain through a sieve.
Cream of sorrel soup
Mix the cream with the 2 bunches of sorrel, salt and vinegar. Strain through a sieve and place in a pastry bag.
Dressage
Fill half the tube with the juniper siphon. Add a teaspoon of cream. Finish filling the tube with the siphon.
This is the first time that premium gin brand BOMBAY SAPPHIRE® has called on an iconic chef such as David Toutain. A bold way to honor the 12 “botanicals” featured in Star of Bombay and to con rm the adage that beautiful things take time.
Chef David Toutain’s 2 original recipes inspired by the Slow Food movement will be on the menu of his 7th arrondissement restaurant from October 16 to 20, 2017.
RESTAURANT DAVID T TAIN
Opening hours: 12pm to 2:30pm – 8pm to 10pm Reservations: 01 45 50 11 10
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