6 people
Parmesan mousse
350 g Parmesan cheese
0.5 L Semi-skimmed milk
25 cl Liquid cream (35% fat)
1 Gelatin leaf (2 g)
Chestnut velouté
1 kg Peeled chestnuts
3 L Semi-skimmed milk
2 Finely chopped shallots
30 g Butter
Coarse grey Guérande salt
Chestnut bread
1 kg Chestnut flour
25 g Baker’s yeast
60 g Périgord black truffle (Melanosporum)
Fleur de sel
Balsamic vinegar
Preparation
Parmesan mousse
(to be prepared the day before)
Cut the Parmesan into large cubes. Soak the gelatin in cold water and drain. Boil half a liter of milk with the cream, then add the Parmesan followed by the gelatin. Blend and pass through a chinois. Pour into a siphon with two gas cartridges (for a 1-liter siphon). Keep refrigerated for 24 hours.
Chestnut bread croutons
(to be prepared the day before)
In a bowl, mix the chestnut flour and baker’s yeast with 65 cl of water. Knead at first speed for 5 minutes, then at second speed for 7 minutes. Shape into 500 g “bâtard” loaves and let rest at room temperature for 1 hour. Score the dough and bake at 230°C for 5 minutes, then at 180°C for 30 minutes. Let cool.
Chestnut velouté
Sauté the shallots in the butter. Add 3 liters of milk and bring to a boil. Add the chestnuts and cook for 2 hours over very low heat. Blend and adjust the seasoning with coarse grey Guérande salt. Keep warm.
Finishing and plating
Cut the bread into 7 mm croutons and brown them in butter. Drain and season with salt while the croutons are still hot. Let cool. Chop the black truffle. In a shallow bowl, place a tablespoon of chestnut velouté. Pipe a dome of Parmesan mousse using the siphon. Sprinkle with the croutons and black truffle. Add a few grains of fleur de sel and a few drops of balsamic vinegar.
By Jean Sulpice
Chef, two Michelin stars
Updated on 17/03/2026
Book excerpt
D’un hiver à l’autre
