The Chefs’ challenge

Recipes proposed by the chefs:

• Challenge 1 taken up by Johnny Thouvenin, from the restaurant Le Périgord in Donzenac: create a trompe l'oeil with walnuts. The result is... surprising. Watch the video of his recipe for Pana cotta with walnuts and apricots.
  
  
• Challenge 2 was taken up by Amédée Leymarie, chef at the Amédélys restaurant. He inherited foie gras as a local product to work with, and as a constraint, "to be made at the last minute"... You'll love the video of his foie gras and fragrant vegetable broth.
  
  
• Challenge 3 was taken up by Jean-Luc Viginiat, chef at Le Montauban restaurant. He had to cook duck in a sweet and savoury sauce. His duck breast in sesame caramel makes our mouths water.
  
  
• Challenge 4 was taken up by Olivier Maurin, chef at La Toupine. He shows us how to cook black-bottomed pork in advance. His recipe: chou farci de cochon cul noir au foie gras et son écrasé de pommes de terre aux truffes (stuffed cabbage of black-bottomed pig with foie gras and mashed potatoes with truffles ) is a skilful showcase for our local produce.
  
  
• Challenge 5 was taken up by Pascal Cavé, chef at Le 4 restaurant. His challenge was to cook violet mustard without cooking it. He came up with an excellent recipe for duck tartare with violet mustard.
  
  
• Challenge 6 was taken up by Georges Figueira, chef at Les Embruns. He had to cook milk-fed veal a la plancha. The chef managed to sublimate these two seemingly too simple constraints and came up with a recipe for Grenadin of marinated milk-fed veal seared a la plancha, carrot and vegetable purée, balsamic jus with morel mushrooms.
  
  
• Challenge 7 was taken up by Christophe Forget, chef at Bistrot Forget. His challenge: to cook mushrooms with a local spirit. The chef delighted our taste buds by combining morels with quinquinoix and poultry. Discover his recipe for soufflé with morels, walnuts and poultry.
  
  
• Challenge 8 taken up by Claude Goût, chef at the Auberge du Cheval Blanc in Allassac. His challenge: to cook red fruit in a single colour. The chef sublimated the challenge and didn't take the easy way out. He offers us red tuna with red fruit.
  
  
• Challenge 9 met by Nicolas ECHE, chef at the En Cuisine restaurant in Brive-la-Gaillarde. His challenge was to magnify the Voutezac peach despite the "moustache-shaped" constraint. This cake tactfully meets our requirements. He suggested the Pêche Gaillarde recipe .
  
  
• Challenge 10 taken up by Nicolas SERRES, chef at L'Atelier du Moutier in Brive-la-Gaillarde. His challenge was to cook with chestnuts and a local spice. The restaurateur has come up with a creamy recipe with a very pleasant hot/cold jolt, Velouté de Châtaignes au safran!

Season 2 of the Gaillardisées Recipes comes to a close with this delicious velouté. Brive Tourisme would like to thank all the Tables Gaillardes chefs for their talent and enthusiasm. We would like to invite all the novice or experienced cooks who took advantage of these discoveries to share with us their feelings, their pleasures and their favourites...

We look forward to seeing you soon for another 100% Gaillarde culinary adventure using the finest local produce!