Cod carpaccio
Ingredients
- 150 g of cod per person
-1 cuil. tablespoon olive oil
- 1 cuil. de soupe de Sabs le Gin
- 1 cuil. to lemon soup
- Coriander
- Fleur de sel
- Pepper
Receipt
Slice thin slices of cod. Arrange them one by one in a nice plate. Squeeze lemon juice on top, then pour a drizzle of Gin Sabs and a drizzle of olive oil. Season with salt and pepper. Empty a pomegranate to collect the seeds. Peel the coriander. Add it all to the fish. Ready!
Receipt
Cut thin slices of beets, arrange them in a nice dish. Scatter the raspberries and bread pinecone. Pour the balsamic vinaigne, olive oil and Sabs le Marc before adding chives, the only one and pepper.
Sprinkle some edible flowers on your salad to give it a summery touch.
Marc’s salad
Ingredients
- 500 g cooked beets
- 100 g raspberries
- 3 tbsp. balsamic vinegar
2 tbsp. olive oil
- 1 Sabs Le Marc Soup Cuil
- Fleur de Sel
- Pepper
- Chiboulette ciselée
- Pine nuts
Ingredients
- 15 cl of Sabs the Gin
- 1 filet of salmon
- Junipers at your convenience
- Pepper to your liking
- 400 g Guérande salt
- 1 Sabs Le Marc Soup Cuil
- Fleur de Sel
- Pepper
- Chiboulette ciselée
- Pine nuts
Receipt
Pour the salt, pepper, Sabs Le Gin and juniper berries into a dish. Mix.
Then place your salmon fillet, on the flesh side, on this spice mixture. Carefully cover your dish with food wrap, as tightly as possible. Then crush your salmon with a weight, so that the aromas penetrate well into the flesh, and then place it in the fridge for 24 hours.
Remove from refrigerator and remove salmon. Rinse, then slice into thin slices before serving.
Gravelax salmon
The baba to the fine
Ingredients
- Sabs Le Marc or La Fine
- 180 g of flour
- 20 g powdered sugar
- 4 g of fine salt
- 4 g of yeast
- 8 g whole milk
- 2 eggs
- 60 g half-salt butter
Receipt
Mix the flour, yeast and sugar. Pour in the milk and knead the ingredients together. Add the eggs and knead faster. Add the butter cut into small pieces and knead for at least 15 minutes. Your baba dough is ready when it’s smooth, shiny and elastic. Grow your dough for 45 minutes in a warm room. Butter your baba mold. Roll the dough to two-thirds of the mold and let it grow again for 30 minutes. Bake at 180°C for 15 to 20 minutes, watching the cooking.
Add the cream of your choice: chantilly, pastry, orange blossom ...
End up soaking your baba in Marc or Fine...
Burgundy coffee
- 2 cl of Sabs’s Le Marc
- 8 g whole milk
- 4 cl of coffee
For a delicious gourmet 4h think to add 2 cl of Sabs Le Marc. You will find its notes of nuts and candied grapes.
