Roasted free-range poultry, pistachio flavored celeriac puree and kumquat ravioli

Roasted free-range poultry, pistachio flavored celeriac puree and kumquat ravioli

Virginie Basselot
Difficulty Icon
Advanced
Recipe Time Icon
40m
7
Videos
The perfect Sunday recipe: roast poultry with a creamy pistachio celeriac puree and deliciously tangy kumquat ravioli.
Roasted free-range poultry, pistachio flavored celeriac puree and kumquat ravioli
Completion time
Preparation
40m
Baking
30m
Resting
6h
Techniques taught
  • Candying a citrus fruit
  • Making a flavored syrup
  • Preserving
  • Making a pickles
  • Slicing with a mandolin
  • Cutting vegetables
  • Cooking celery
  • Cooking a vegetable
  • Making vegetable discs
  • Filling a piping bag
  • Roasting dried fruit in the oven
  • Cutting vegetables
  • Cooking celery
  • Cooking a vegetable
  • Cut a piece of poultry
  • Deveining a piece of poultry
  • Deveining a meat
  • Dressing a meat
  • Preparing a chicken fillet
  • Chopping a shallot
  • Peeling a shallot
  • Pan-frying
  • Cooking meat
  • Slicing garlic
  • Chopping a fruit
  • Deseeding a citrus fruit
  • Making a condiment
  • Using a piping bag
  • Decorating with dried fruit
  • The art of plating
  • Grating dried fruits
  • Carving cooked meat

Discover the first step of this course for free

Step 1 : Jarred candied kumquats

Virginie Basselot
Virginie Basselot
Best Craftsman of France (MOF), Cooking | 1 Michelin star - Negresco Nice
Best Craftsman of France (MOF), Cooking | 1 Michelin star - Negresco Nice

Step 2 : Celeriac discs for the raviole

Step 3 : Celeriac and pistachio puree

Step 4 : Preparing poultry supremes

Step 5 : Cooking the poultry and preparing the juice

Step 6 : Candied kumquat relish for the ravioli

Step 7 : Plating the poultry and the kumquat raviolis

Virginie Basselot

Virginie Basselot

Best Craftsman of France (MOF), Cooking | 1 Michelin star - Negresco Nice
Chef Virginie Basselot is a native of the city of Deauville (Normandy). In 2015, she was awarded the title of Best Craftsman of France (MOF) in the Cooking category, making her the second female chef to ever win this prestigious title.

After working as a Commis Chef at the Hôtel du Crillon with Dominique Bouchet, Virginie made a name for herself with Guy Martin at Le Grand Véfour, a restaurant which, at that time, was awarded a third star. Over the years, Virginie has created a culinary universe that unmistakably reflects her personality: classic, direct and simple.

In 2003, she helped Épicure land its 3rd star while serving as second-in-command to Éric Fréchon, with whom she worked for 9 years at Le Bristol. Surrounded by MOFs, Virginie has acquired a certain rigor and excellence while retaining great humility.

In 2018, Virginie was awarded the title of Swiss Chef of the Year by the Gault & Millau gastronomic guide. Shortly after, she joined the ranks of the Chantecler restaurant at the Hôtel Negresco in Nice, which boasts two Michelin stars. Here, she offers Mediterranean cuisine, influenced by the gastronomy of her native region and based on local produce. She is also in charge of La Rotonde restaurant, as well as the room service and banquets departments at Le Negresco.

Sharing, transmitting her knowledge and love of the profession is particularly close to her heart.

For VoilaChef, Virginie Basselot teaches you how to make 3 of her signature dishes: green asparagus with yuzu and socca tuiles, roast farmhouse poultry with pistachio-celeriac purée and kumquat ravioli, and truffled artichoke ravioli with an arugula emulsion.

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2024
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2024
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