6 people
ingredients
6 Eggs
18 Fresh Lake Geneva crayfish (écrevisses du lac Léman)
2 kg Fresh sorrel
Seasonal herb mix (chickweed, burnet, ground elder, red sorrel, nasturtium flowers and leaves, yarrow, dead-nettle leaves, borage flowers)
3 Slices of sandwich bread
100 g Spelt
A knob of butter
Maldon salt
Penja pepper
Preparation
Cooking the eggs
Crack the eggs and clarify them (taking great care not to break the yolks). Place the yolks in a bowl filled with water at 55°C. Place the bowl on a middle rack in a convection oven set to 55°C. Let them cook for 2 hours.
Crayfish
Rinse the crayfish thoroughly under cold water. Bring a large amount of salted water to a boil and plunge the crayfish in for 20 seconds, then immediately shock them in ice water. Shell the crayfish and keep refrigerated.
Sorrel velouté
Blanch the fresh sorrel in a large amount of salted water. Drain and blend. Pass through a chinois. Keep refrigerated.
Bread croutons
Trim the crusts off the bread slices. Cut the crumb into 5 mm cubes. Roast them in the oven, dry, at 160°C for 7 minutes. Set aside in a cool place.
Spelt
Cook the spelt in 2 liters of boiling salted water for 35 minutes. Drain.
Finishing and plating
Gently reheat the sorrel velouté. Reheat the spelt with a knob of butter and a splash of water. Sauté the crayfish over high heat. In a plate, arrange the velouté followed by the spelt. Delicately place an egg yolk, previously seasoned with Maldon salt and Penja pepper, on top. Arrange the crayfish in a crown (corolla) along with the croutons and herbs.
By Jean Sulpice
Chef, two Michelin stars
Updated on 17/03/2026
Book excerpt
D’un hiver à l’autre
