A brunch with Alain Milliat

The Gosier restaurant in the 9th arrondissement of Paris has created 4 exceptional recipes based around Alain Milliat products!

• A lemony Asian vinaigrette with Alain Milliat Lemon Ginger Lemonade
• A salad of pears and dried fruits with Alain Milliat's Mandarin and Orange Blossom Infusion
• A fruit coulis with Alain Milliat Peach, Mango, Apricot or Strawberry Nectar
• A Linzer torte with Strawberry, Apricot or Fig Jam by Alain Milliat

Find the details of these 4 recipes here!

Lemony Asian Vinaigrette

Ingredients :

• 1/2 tablespoon of Alain Milliat Lemon Ginger Lemonade
• 1 tablespoon of salted soy sauce
• 2 tablespoons of sunflower oil (or any other neutral oil)

Preparation :

Mix everything together, emulsify and pour over your salad. 

Pear and dried fruit salad with Mandarin-Orange Blossom Infusion by Alain Milliat

Ingredients for 6 people : 

• 3 Williams pears
• 150 grams of dried figs
• 150 grams of prunes
• 100 grams of sugar
• 1/2 liter of water
• The juice of half a lemon
• 1/2 bottle of Alain Milliat Mandarin Orange Blossom Infusion

Preparation :

1. Make a light syrup by heating the water, sugar and lemon juice, bring to a gentle boil.
2. Soak the figs in hot water (also the prunes if they are dried out).
3. Wash and peel the pears, then cut them into quarters. Poach the pears for 15 minutes, adding the peelings to the syrup. Remove the pears from the syrup, strain it, and set aside.
4. Place the pears and dried fruit in your serving dish, pour over 1/2 bottle of Alain Milliat Mandarin-Orange Blossom Infusion , let it infuse and dilute the infusion with syrup if you want a sweeter dessert. Enjoy !

Fruit coulis

It is a very simple coulis to make and use on yogurt, fromage blanc, cheesecake or a plain biscuit such as Savoy biscuit.

Ingredient:

• Peach, Mango, Apricot or Strawberry Nectar Alain Milliat

Preparation : 

Bring the nectar to a boil to thicken it, and you will obtain a nice coulis.

The l inzer-torte

Ingredients for 8 people  

Shortcrust pastry :

• 250 grams of flour
• 125 grams of sugar
• 125 grams of butter
• 1 egg
• 2 teaspoons of cinnamon
• Cocoa paste

OR

Cocoa dough:

• 180 grams of flour
• 50 grams of cornstarch
• 20 grams of cocoa
• 125 grams of sugar
• 125 grams of butter
• 1 egg

• 1 jar of 380g of Alain Milliat Strawberry, Apricot or Fig Jam .

Preparation :

1. Place all the ingredients, except the egg, in the bowl of your food processor and fit it with the hook.
2. Mix everything on medium speed for 40 seconds, then increase the speed to 100°F (40°C), then add the egg. When all the ingredients are combined, wrap the dough and let it rest for 30 minutes in the refrigerator.
3. Generously butter a pie dish.
4. Preheat the oven to 180°.
5. Roll out two-thirds of the dough and cover the mold. Even out the edges of the mold and press the dough firmly against the edge of the mold. Roll out the remaining dough into a rectangle. Cut strips of dough 1 cm wide.
6. Spread all the jam over the pastry. Place the strips of pastry in a crisscross pattern over the tart.
7. Bake the pie for 30 minutes.
8. Enjoy at room temperature.

Enjoy your meal!

Restaurant Gosier, 27 rue Rodier, 75009 Paris

gosier-paris.fr

06 25 42 78 04