The signature recipe of our Chef Adrien Brunet
Posted in Hotel
Melon de cavaillon au naturel, Beaume de Venise and Muscat grapes
- 2 ripe cavaillon melons
- 300g of Beaume de Venise muscatel
- ½ lemon juice
- 5 sheets of gelatine
- Fresh Muscat grapes
- Dwarf basil
- Fresh verbena
- Olive oil from Les Baux de Provence
- Peel the melon and cut it in half horizontally. Remove the seeds gently. Cut thin slices across the width using a mandolin or a slicer. Set aside in a cool place.
- Allow about fifteen slices per person, or half a melon.
- Rehydrate the gelatine leaves in very cold water. Heat half the Muscatel wine in a saucepan to 50°C and add the gelatine leaves, well wrung out. Melt the gelatine, add the rest of the Muscatel wine and the 1/2 lemon juice. Place on a baking tray to a thickness of half a centimetre. Leave in the fridge for two hours.
- Once set, cut into ½ centimetre cubes and set aside to serve.
- Peel the raisins. Then with a paper clip remove the seeds without damaging the flesh. Drizzle with olive oil from Baux de Provence and set aside.
- Fold the melon slices in half and place them on top of each other to form a circle. Arrange a dozen slices folded in half. Then fold the last slices in four and continue to arrange them, moving inwards until the flower is "closed".
- Arrange the jelly cubes on the rosette, three halved and seeded grapes, the dwarf basil and verbena shoots. Glaze with a drizzle of olive oil.
- Finally, serve chilled.
Dip the grapes in hot oil for a few seconds to facilitate peeling.
For the seeds, there are seedless grapes!
Enjoy your meal!