Our children are very good eaters. We like taking them to restaurants, and despite a few raised eyebrows, it’s always been a real pleasure (apart from the few times when we traumatized the staff!). It’s a priority for us to teach ‘les enfants’ good ‘food culture’ at an early age, and we find that by introducing them to a varied menu, it widens their palate to new horizons. Could that be the secret to no more picky eaters?
Of all our kids, our little boy Hudson is particularly keen on food. He has been to many restaurants in his life, and ever since he was a baby, he loved eating, especially what we were eating. As a matter of fact, Hudson was nearly born in a restaurant. As I was finishing a superb meal at ‘Aux Lyonnais’ (32, rue St Marc 75002), I started having heavy contractions and had to rush off to the clinic. From that day on, whenever I go back to ‘Aux Lyonnais’ with Hudson, he is referred to as ‘le bébé Lyonnais’! Needless to say, ‘Aux Lyonnais’ became his favourite restaurant at age… three.
Lyon’s gastronomy excellence can be explained by the fact that it’s close to regions providing the best food in France – the chicken from Bresse, beef from Charolais, fruits from the Drome, ‘cochonailles’ (sausages, pâtés, ham…) from the Monts du Lyonnais, and amazing cheeses like Rocamadour and St Marcellin from the Dauphiné. With all these products, the kitchen’s are naturally blessed.
Yesterday, I was going through some old photos and stumbled across Hudson’s picture taken at ‘Aux Lyonnais’. It inspired me to cook a Lyonnais style meatloaf and a smashing pink praline tart with an île flottante – all inspired from my son’s favourite restaurant of course. You can have a full-on experience and do them all. It might look like a bit of a project at first, but with a well planned cooking schedule, the results will be very satisfying!
The lyonnais meatloaf is originally made with a typical Lyonnais pistachio cervelat sausage, but as it is not always easy to find in stores or supermarkets, I chose to make it with minced pork (taken from good quality pork sausages). The ‘brioche’ is a bread bun made with egg, milk, butter and yeast.
The pink praline tart is such a delight to make. Pink pralines are old-fashioned candies – you’ll need almonds, water, sugar and red food colouring. They are so delicious, vintage-looking and pretty in pink. You’ll be using these candies by crushing them in your food processor or with a mortar and pestle, to make the praline tart. They can be easily stored in a glass jar. This recipe (see below) is a simplified version – I was very happy with the result. Save a few pralines to drizzle on the ‘oeufs à la neige’. You can also buy pink pralines at selected fine stores.
Ingredients:
Brioche:
250 grs plain flour
110 grs butter (room temperature cut in cubes)
3 eggs
7 grs dry baking yeast
3 tbsp warm milk
3 tbsp warm water
1/2 tsp salt
1/2 tsp sugar, beaten
1 egg yolk, beaten, for glaze
In a large bowl, mix flour, yeast, water and milk. Mix well. Incorporate salt and eggs, mix well and add butter. Knead continuously for 15 minutes. When the dough is elastic, shape into a ball, leave in the bowl and cover with a clean cloth. Let the dough rise for 1 hour in a warm place. Flatten the dough slightly and place the pork meat filling in the center. Press the edges and seal. Place in a lightly buttered loaf tin and cover with a clean cloth. Leave in a warm place for 30 minutes.
Pre-heat oven 180° degrees celsius. Brush the brioche with the egg yolk and bake for 35–40 minutes until risen and golden brown. Let it cool for 15 minutes place on a wire rack. Serve with a warm potato salad.
For the ‘meatloaf’ filling:
4 skinned good quality sausages
A large handful of good-quality pistachio nuts
1 onion (finely chopped)
1 garlic clove (minced)
30 ml white wine (optional)
1 tsp thyme
1 tbsp butter
salt and pepper
Slice onion, mince the garlic. Slice the sausages and squeeze out the pork meat. In a saucepan, fry the onion until soft (4 min) in 1 tbsp butter, add the garlic, thyme and sausage meat for 8 minutes until cooked and semi-golden. Deglaze with the white wine, add salt and pepper. Set aside, add the pistachios, mix well and leave to cool.
Warm potato salad:
4 large potatoes (peeled and cut in 4)
2 shallots (sliced finely)
4 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp grain mustard
salt and pepper
A dash of chopped parsley
Boil potatoes till tender. In a large bowl, make a vinaigrette by mixing the shallots, olive oil, mustard, vinegar, salt and pepper. Slice the potatoes and add to the vinaigrette. Mix gently and add parsley.
Pink praline tart:
80 almonds
160 grs sugar
140 grs water
3 drops red food colouring
100 ml crème fraîche
Shortcrust pastry (bough from store) or homemade (see recipe below)
Step 1: Make the pink pralines – simple version
On a medium heat, mix almonds, water, sugar and red food colouring in a pan. Do not stir until the water starts to boil, then you can start swirling the pan gently. When the liquid starts to thicken (after approx 5 minutes), stir continuously until you feel a caramel texture. Take away from heat on/off and stir until the sugar crystallizes. Put almonds on parchment paper and let them cool. This process can take up to 12-15 minutes.
Pre-heat oven 180° degrees celsius. Roll out pastry on a floured surface and line the tart baking pan (I use a small 20 cm pan), and place parchment paper with marbles (or any oven-proof weights). Pre-bake your shortcrust pastry approx 15 minutes. Set aside
In a food processor, smash pink pralines into chunky bits. In a pan, add pralines and crème fraîche, boil gently for 15 minutes until the mixture is thick and glossy. Leave to cool for 5 minutes and pour in the pastry shell. Leave to cool and refrigerate for 1 hour.
Easy shortcrust pastry
125 grs plain flour
60 ml water
90 grs butter
1/4 tsp salt
Mix water with salt in a large bowl. Slice butter into cubes. Mix all ingredients together, ‘working’ the dough 5 minutes. Shape into a ball, wrap with cling film and place in the fridge for at leat an hour.
Ile flottante:
3 eggs yolks
175 ml milk
1 vanilla pod (or 1 tsp vanilla essence)
75 grs sugar
For egg whites:
3 egg whites
40 grs caster sugar (for egg whites)
1/4 tsp salt
Separate egg whites and egg yolks. In a saucepan, add milk, sugar and vanilla – bring to a gentle boil. Take off the heat and whisk in the egg yolks. Bring back to the low heat, and whisk for 5 minutes or until the mixture thickens slightly. Set aside and leave to cool.
In a large glass bowl, whisk the egg whites, when the mixture starts to set, gradually add sugar and salt, and continue to whisk until firm peaks appear. Place bowl in a microwave for 40 seconds on a low setting. This will firm up the egg whites. Should you not have a microwave, you can place large spoonfuls of required egg whites in boiling water for 30 seconds.
Pour custard into bowls, and shape round large balls (with a large slotted spoon) of egg-whites to place on custard. Drizzle with crushed pink pralines. Serve with a slice of pink praline tart.
Manger 