Marinated Fouillarde with Bavarian Mesclun — Alcantis Vinaigrette with Armorican Walnuts

A dish rich in the flavours of the terroir, generous yet never heavy, and one that knows how to maintain its standing.

Delicately seared and then marinated, the fouillarde meets the freshness of Bavarian mesclun and the subtle character of an Alcantis vinaigrette with Armorican walnuts.

Served chilled, the dish strikes a delicate balance between tender meat, lively young salad leaves and the earthy, woody notes of walnuts.

Ingredients — Serves 4

2 fouillardes

150 g Bavarian mesclun

1 shallot

2 tbsp Alcantis vinegar

4 tbsp walnut oil

1 tsp wholegrain mustard

50 g Armorican walnuts

A few sprigs of fresh tarragon

Fine salt and freshly ground black pepper

Preparation

Prepare the fouillarde: Select the most tender pieces and sear them in a very hot frying pan with a drizzle of walnut oil for approximately 2–3 minutes on each side, until lightly golden while keeping the meat tender and juicy. Allow to cool slightly, then cut into thin slices.

Prepare the marinade: Combine half the Alcantis vinegar with a drizzle of walnut oil, the finely chopped shallot, tarragon, salt and a few turns of freshly ground black pepper. Place the still slightly warm fouillarde slices in the marinade and refrigerate for 30 minutes.

Prepare the vinaigrette: Emulsify the remaining Alcantis vinegar with the mustard and walnut oil. Add the roughly chopped Armorican walnuts.

Dress the mesclun: Gently wash and dry the Bavarian mesclun. Toss with a little of the vinaigrette just before serving.

Plate the dish: Arrange a generous bed of mesclun in the centre of each plate. Add the marinated fouillarde slices, drizzle lightly with vinaigrette and finish with a scattering of chopped walnuts and fresh tarragon leaves.

Serve chilled.

The Chef's Note: If fouillarde is unavailable, it may be replaced with a young hen. Follow the same cooking and marinating method.

We do not explain. We savour.