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!
Hotel Crillon le Brave will reopen on April 22nd, 2022. To learn more about us and book your stay, visit our website or contact our reservations team at firstname.lastname@example.org or by phone at +33 4 90 65 61 61