Four Seasons Hotel George V, Paris on Plate: 4 Recipes to Create at Home

Waiting for the restaurants to open all around the world, Michelin-starred chefs Christian Le Squer, Simone Zanoni, Alan Taudon and pastry chef Michael Bartocetti have shared four of their iconic plates from the Michelin-starred restaurants at Four Seasons Hotel George V, Paris that are easy to create at home.

Ham, Mushroom and Truffle Spaghetti for Six

By Christian Le Squer, three Michelin-starred chef of Le Cinq

• 500 g spaghetti
• 250 g butter
• 100 g Parmesan
• 80 g ham on the bone
• 120 g button or morel mushrooms
• 600 g cream
• 80 g dried mushrooms (morel mushrooms preferred)
• Topping: 80 g ham on the bone

Put the spaghetti in a pot of boiling salted water. When al dente, drain the spaghetti and stir in the butter and Parmesan. Spread the spaghetti on a sheet of baking paper, then set aside to cool.

Line (covering the bottom and the sides) a rectangular puff pastry cutter (one per person) with spaghetti, carefully placing each strand of spaghetti next to one another. Leave to cool.

Cut the diced ham and mushrooms, and sauté in a pan. In a saucepan, reduce the cream sauce by half then add the dried mushrooms, allowing them to infuse the cream.

Fill each mould with the infused cream, diced ham and mushrooms. Seal the timbales by placing spaghetti lengthwise on the top.

Bake for 6 minutes at 200 C then let the timbales stand for five minutes. In the meantime, cut the ham on the bone into sticks then brown them in a pan.

Carefully remove the moulds, then decorate with the ham sticks. Serve hot.

Braised Veal Tortelli with Oyster Mushrooms and Parmesan with Sage and Lemon Sauce for Four

By Simone Zanoni, Michelin-starred chef of Le George

• 400 g fresh dough
• 600 g braised veal breast
• 50 g veal juice
• 200 g oyster mushrooms
• 1 lemon
• 10 g sage
• 50 g butter
• 70 g Parmesan
• 5 ml apple cider vinegar
  
• Thyme
• 1 clove of garlic
• Knob of butter

Cream of Mushroom

• 100 g oyster mushrooms
• 20 g shallots
• 30 cl white chicken stock
• 5 g dried porcini mushrooms

Pasta Dough

• 450 g 00 grade pasta flour
• 50 g ground coffee
• A spoonful of olive oil
• 220 g egg yolk

To make the pasta dough, place all of the ingredients in a blender. Blend together and allow the dough to rest for two hours.

To make the braised veal filling, brown the veal breast in a pan with finely chopped button mushrooms, chopped sage, veal juice, Parmesan and apple vinegar. Simmer at a low temperature (about 65 degrees) for five hours.

Roll out the dough with a rolling pin, and place half a teaspoon of braised veal filling, covering and sealing each with a layer of fresh dough. Cut the tortelli with a cookie cutter.

To make the cream of mushrooms, combine the shallots, oyster mushrooms and white chicken stock infused with dried porcini mushrooms, and blend until you obtain a smooth cream.

Sauté the oyster mushrooms in sunflower oil until golden. Add some thyme, one clove of garlic and a knob of butter. Allow to foam over a moderate heat and then set aside.

To cook the tortelli, place them in a pot with boiling salted water for one minute. Drain and put aside. Prepare the sage sauce in a pan with water, butter, grated lemon zest, sage leaves and pepper. Add the tortelli and cook together with the sauce until they reach a creamy consistency.

Finally, cover the base of the plate with the mushroom cream, then add the tortelli with grated Parmesan. Garnish with a splash of creamy sage sauce and the sautéd oyster mushrooms.

Avocado and Cabbage Millefeuille with Chilli and Smoked Mustard for Three

By Alan Taudon, of Michelin-starred restaurant L’Orangerie 

• 1 ripe avocado
• 1/2 green cabbage
• 1 tablespoon of olive oil
• 1 sprig of thyme
• A few drops of Tabasco sauce

Smoked Mustard

• 2 tablespoons of Dijon mustard
• 1 tablespoon of smoked oil (can replace with olive oil if unavailable)
• 1 teaspoon of honey
• 1 teaspoon of water

To make the smoked mustard, mix all the ingredients together. Cook under the grill for a good 5 minutes until lightly coloured to infuse a smoky smell and flavour. Separate the cabbage leaves and flash-fry to give a crunchy texture. Place the leaves on a piece of cling film. Brush the leaves with olive oil and add a few thyme leaves.

Cut the avocado lengthwise into thick slices (1.5 cm thick) and add a few drops of Tabasco sauce. Arrange the avocado and cabbage leaves closely together. Repeat this step until all ingredients have been used to make a savoury millefeuille. Place a piece of cling film, and leave to rest for 1 hour on the fridge. Then, cut the mille-feuille into slices (1 cm thick). Place on a very hot plate and add the smoked mustard.

Puff Pastry Brioche (Three Large Brioches)

By Michael Bartocetti, pastry chef of Four Seasons Hotel George V, Paris

• 10 g baker’s yeast
• 130 g whole milk
• 6 g fine sea salt
• 370 g T45 flour
• 30 g organic brown sugar
• 10 g muscovado sugar (or unrefined cane sugar)
• 70 g eggs
• 1 vanilla pod
• 30 g unsalted butter
• 200 g butter

Mix half the milk with the yeast. Pour the other half of the milk into a bowl, and add the brown sugar, vanilla and muscovado sugar. Mix well until the sugar grains have dissolved.

Pour the milk-yeast and the milk-sugar mixtures into a large container. Add the flour, salt, eggs and 30 g of unsalted butter. Knead for 15 minutes until the dough is smooth and no longer sticks to your fingers. Leave to rest for 1 hour at room temperature. Knead again for one minute then leave the dough to rest for two hours in the fridge.

Take the dough out of the fridge. Roll it out on a plate into a rectangle measuring 25x10 cm. On another plate, spread the cold butter (200 g) into a 12x10 cm rectangle. Place the butter on half of the dough (the butter should not be in the centre of the rectangle but on one end) then fold the other half of the dough over the butter. Roll out the dough again into a rectangle then fold each side to form a square. Repeat twice, leaving the dough to rest for 30 minutes in the fridge at the end of each stage.

Roll out the dough to 1 cm thickness, then cut 1.5 cm-wide strips. Arrange the strips of dough in a buttered pan to make a cross pattern, making sure the strips are not too close. Leave to rest for 1 hour and 30 minutes, then bake for at least 35 minutes at 160 C.

Remove from the mould and season with fleur de sel.

Find all these recipes in @FSGeorgeVParis Instagram highlights.