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Eric Raynal: The pastry chef at Château de Berne

Eric Raynal: The pastry chef at Château de Berne

Pastry chef Eric Raynal, winner of the 2020 Michelin Guide “Passion Dessert” selection, infuses his vision of a pastry close to nature, light and not too sweet into the Bistrot du Château de Berne and the starred restaurant “Jardin de Berne”.

While he began his career as a cook at the “Pan Dei Palais Relais & Châteaux de Saint-Tropez”, nothing seemed to destine him to turn to pastry at first. However, it is in this field that he discovered his true passion, becoming in 2016 the second in charge of pastry at “La Bastide Saint Antoine*”. He will soon join the kitchens of the Château de Berne, where he expresses all his creativity as Pastry Chef.

“By working everything is possible”.

These words still resonate in the head of the chef who never ceases to enrich and cultivate his cuisine, for our greatest pleasure!

pastry

The philosophy of the Château de Berne

Bold and creative, Eric Raynal’s compass is the rhythm of the seasons, always close to nature, in total adequacy with the values of Château de Berne. The products are carefully selected, because the Chef is above all a lover of the land, each food must be close to home. The perfect opportunity for him to develop recipes, always fresher and more original by using his own land to grow unusual citrus fruits such as combava, lemon caviar, or citron.

Constantly pushing the limits of creativity and greed, his desserts are always more subtle and light in sugar. His cerniers highlight the good fruits and vegetables of his garden, bursting with sunshine and good elements.

Greatly inspired by Philippe Conticini, he takes him as a model and shares his values of a pastry that is less fatty and more digestible, with freshness as the watchword.

“I don’t have a profession but a passion. Chef Louis Rameau is a friend before being my Chef, and the team at Le Jardin is like my family: without them I would do nothing.”

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The chef’s recipe

Chef Eric Raynal offers you his strawberry soufflé dessert!

A favorite fruit of young and old alike, strawberries are a healthy superfood! Indeed, very rich in vitamins, antioxidants, minerals, fiber and water, it is also low in sugar and calories. And that’s not all! It therefore has many benefits for our body, including the ability, for example, to strengthen your immune system, reduce the risk of cardiovascular disease and cancer.

Lining of the mold :

  • 30g Brown sugar
  • 30g Pistachio powder
  • 1 tablespoon butter

Lightly butter the soufflé mold with butter, then apply the brown sugar and pistachio mixture.

Turn the soufflé mold upside down and tap lightly to remove the excess. Chill in the refrigerator.

Strawberry soufflé mix :

  • 150g Garden strawberry puree
  • 10gMaizena
  • 75gEgg white
  • 15g sugar

Pick the strawberries, then blend them and make sure there are no pieces left. Put the strawberry puree and cornstarch in a saucepan.

Beat the egg whites with a mixer and add the sugar in two batches.Bring the strawberry puree and cornstarch to a boil, then mix the whites with the puree.

Line the soufflé dish and bake at 180° for 5 minutes. The cooking time may vary depending on the oven. At the exit of the oven, sprinkle generously with crushed pistachio.

The plus :

The soufflé goes very well with garden strawberries just picked at room temperature.

chef

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See the article on LOUIS RAMEAU: STARRED CHEF AT THE JARDIN DE BERNE

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