Lets cook with Cécile

Spring vegetable Jardinière

potato tuiles

poached egg façon cocotte

Tarragon and truffle cappucino

mango mousse and coconut almond crisp


This menu is very versatile: easy for a brunch as well as for any days of the week.

Wheat free, full of nutrients and flavors, it gives you new options when you try to escape from routine and especially from bread at every meals….


Spring vegetable Jardinière


1 onion

1 garlic clove

1 bay leaf

Parsley (flat)

4 carrots, peeled and slicedIMG_6153

4 turnips, peeled and diced

1 pound frozen baby peas (petits pois)

salt, pepper, 2 Tbs of butter


Melt a tbs butter in a sauce pan. Add the sliced onion and the whole garlic.

Let the onion getting translucent, add the carrots and turnips, salt, pepper, laurel and a few parsley leaves. Cover slightly with water, bring to a boil and let simmer 20mn.

The liquid must be almost evaporated at the end of cooking time.

Add the other tbs of butter, sprinkle with more chopped parsley and serve.


While it cooks, prepare the potato tuiles.


Potato tuilesth


One starchy potato per person

Peel and grate the potato.

Add salt and pepper.

Heat up some fat (olive oil, duck fat) and drop spoons of potato in it.

Let crisp and get colored.



Poached egg in cocotte


Place a little of the jardinière in a ramequin.

Bring some salted water and a tbs of vinegar almost to a boil in a saucepan. Brake the egg in a bowl and slide it in the simmering water while having the water swirl. Let the egg cook for 4 minutes and remove it with a slotted spoon. Place it in the ramequin. Cover with a towel to keep it warm while you make the foam.


The foam


1 cup of milk, heated. (you may use almond milk).

Infuse the heated milk with tarragon and a drop of truffle oil before you make the eggs.

Using a plunger, mix the milk until it creates a foam. Pick up the foam with a spoon and place it on the egg. Sprinkle with salt and pepper.


The mango mousseIMG_6149

1 siphon and gas

1 cup mango purée

1 gelatin envelop

4 tbs cold water


Sprinkle the gelatin over 1/3 of the mango purée.

Heat up another 1/3 of the mango purée and add it to the rest, stir until the gelatin is dissolved. Add the remaining 1/3 of mango. Add the water, pour into the siphon, shake and place in the fridge at least 30 mn.



The coconut almond crispth

2 egg whites

¼ cup sugar

1 cup shredded unsweetened coconut

1 drop of almond essential oil

¼ cup cocoa nibs

Whisk the egg whites until foamy. Add the remaining ingredients.

Spoon on a silpat, bake at 325 for about 15 mn.