Ceps and Chestnuts Velouté

This Chablis, is made with a Chardonnay grape. It grows on a limestone soil, with fossils.

The name Chablis is only for white wines. The soil gives the wine freshness, purity and mineral and iodized flavors. With age, this wine will get smoother, with floral and yellow fruit tastes.

As far as price is concerned, you can get a bottle for 34 euros.

With such a wine, I had to make a terroir recipe with delicate flavors. This is why I chose the ceps and chestnuts velouté… with orange!! When you will taste it, you will first taste the orange flavor and then the ceps and chestnuts.

(Presentation: Modulo Nature Pierre de Lave plate by Degrenne Paris)

(Warning: I used conkers as decoration here but those ones can not be eaten…)

The quality of the ingredients will be key for a good ceps and chestnuts velouté. You can use frozen ceps if you can’t find fresh ones at your grocery store.

And I used canned chestnuts since I couldn’t find fresh ones. It turned out very good.

There you go for my advices…

This dish will be a delicious starter (that you can have for Christmas for instance – in this case I add a bit of foie gras) or a yummy dinner.

The utensils:

A sauté-pan (or a large frying pan) like my Inocuivre sauté-pan by De Buyer here,

A large casserole (with thick bottom if possible) if you don’t have a sauté-pan,

A blender,

A strainer

And a sharp knife.

You’re all set!

The recipe, Chef!

Print Recipe

Ceps and Chestnuts Velouté

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Serves: 8 Difficulty: Medium Price: $$

Cooking Time: 1 hour 15 min

Ingredients

• 800 g / 1 kg ceps
• 400 g chestnuts
• 1 orange
• 1/2 onion
• 2 garlic cloves
• Fresh thyme
• 6 cl cognac
• 10 g butter
• 2 tablespoons vegetal oil
• 1,5 poultry stock cubes
• 15 cl cream 30% fat
• Salt
• Pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger

Instructions

1

Make 2 liters of poultry broth: boil 2 liters of water with the stock cubes.

2

Melt the butter in your sauté-pan and add the minced onion. Stir fry 2 minutes.

3

Add the chestnuts and grated garlic. Stir fry 3-4 minutes, pour the cognac and cook 1 to 2 minutes.

4

Lower the stove at medium heat.

5

Set aside 1 medium size cep per person and a few chestnuts.

6

Clean the rest of the ceps, cut them and add them to the chestnuts.

7

Add the thyme, paprika, ground ginger, salt and broth.

8

Cook for 30 minutes at medium heat with lid, then 15 minutes without lid.

9

Whisk the cream into chantilly (no sugar added...) and set aside in your fridge.

10

10 minutes before the end of cooking, heat the oil in a frying pan.

11

Cut the remaing ceps in 2, make braces on the surface with your knife. Stir fry 5 minutes on each side. Add salt.

12

At the end of cooking, remove the thyme, mix with your blender and sift.

13

Add half of the orange zest, taste, adjust seasoning, add pepper and more zests if you want.

14

Place the ceps in your plates with a few chesnuts. Pour the velouté and add a tablespoon of chantilly.

15

Serve!

Notes

You can take whisky instead of cognac.