Jean Yves and Nicole Jaquin who own and run La Ville Blanch in Lannion, have been dear friends for many years and Jean Yves cooking is more and more divine. He began his professional life as a butcher and is a mater of gastronomic delicacies from the land and the sea.
We recently tasted his warm oysters on a flan of foie gras with buckwheat galettes and his beef cheeks on a puree of butternut squash both of which were really sensational.
For dessert, we had a cold mint and chocolate mousse which was just what our palettes craved.
I have done many cooking classes with Jean Yves and below is one of his simple recipes for French Clams.
Palourdes à l’ail et à l’orange
1 3/4 lb littleneck or cherry-stone clams, scrubbed
1 cup dry white wine
4 cloves garlic, crushed
zest from 1 orange, finely minced
3 1/2 oz butter, diced
- Place the clams, wine, garlic, and orange zest in a saucepan. Bring to a boil and cook for 5 minutes.
- Add the butter
- Serve in soup plates
Yields 4 servings
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