Vegetable veal ravioli
Igor Snyders
Jeune propriétaire de la Maison Snyders à Vivegnis, en région liégeoise.
Igor propose une cuisine savoureuse basée sur des produits frais de saison, avec une interprétation très personnelle et une présentation très soignée.
While Igor operates in the kitchen, his partner, Margaux, looks after the dining room, surrounded by an all-female team.
As a child, Igor’s first pet was a hen and he still has 5 today.
« For me, eggs are more than just an ingredient! »
Igor Snyders
Ingredients for 4 people
- 4 Columbus egg yolks
- 1 Colombus egg white
- 200ml veal juice
- 2g Agar-agar
- 10cl soy sauce
- 1 piece of ginger
- 300g Jerusalem artichokes
- 50g butter
- 2 tablespoons of flour
Preparation
The raviole
- Bring the veal juice with the agar-agar to the boil.
- Pour the juice onto your work surface, leave to cool and shape the raviole with a cookie cutter.
The egg yolks
- Cook the egg yolks in soy sauce with the grated ginger for 4 hours beforehand.
- Peel the Jerusalem artichokes
- Confit 150 g of Jerusalem artichokes with butter. Blend when they are cooked and season the creaminess.
- Make a brunoise of Jerusalem artichokes and fry in foaming butter.
Jerusalem artichoke tuile
- Mix the flour, egg white and mashed Jerusalem artichokes together.
- Spread the mixture as thinly as possible on a baking mat with a spatula.
- Bake in the oven at 80 degrees for 2.5 hours.
Dressing
- Place a sheet of veal juice ravioli in the centre of the plate and add the Jerusalem artichoke brunoise, the cream and the egg yolk. Close with the second part of the raviole.
- Place dots of cream on the raviole, the brunoise and the Jerusalem artichoke tuile.
