Sébastien Vauxion is the first pastry chef to win a Michelin star, and at Hotel K2 Palace, he offers a completely new and unique concept: the world’s first dessert-only restaurant: Le SarKara. On the menu here you’ll find an unprecedented and surprising blend of flavours. "Pastry allows me to combine very exotic things with local products" he explains. “For instance, in one of my dishes, I mix tuberous-rooted chervil (a root vegetable) ravioli with locally grown lingonberries and aromatic black pepper: an unusual geographical melting pot on the plate!”
Here is his famous and absolutely delicious recipe …
Le Cerfeuil Tubéreux
Caramelized ravioli filled with tuberous-rooted chervil, served with a jam made from Savoie lingonberries and pears poached in a delicate Savoie Chignin wine soup.
1000g Chignin wine
½ an orange cut into slices
½ lemon cut into slices, 1 bay leaf
10 Sarawak black peppercorns
1 vanilla bean
500g Comice pears, peeled
Flambé the wine. Make a syrup with the sugar and spices, boil, add pears. Poach them slowly.
20g Chignin wine
50g caster sugar
Zest of an orange
½ black cardamom pod
Cook over low heat until it has the texture of jam.
300g tuberous-rooted chervil, diced finely
20g caster sugar
1g salt (preferably fleur de sel)
In a saucepan, cook the pieces of chervil over a low heat with the fleur de sel, caster sugar and milk. Once cooked, mix into a cream.
250g egg yolks
10g fine salt
40g olive oil
Pinch of brown sugar
Put all the ingredients into a food processor. Set on a rapid speed until the mixture comes together. Finish the kneading by hand to form a ball of dough.
Leave the pasta to rest for at least 24 hours in a fridge. Roll the dough out thinly and cut into small circles. Place a little of the chervil cream and fold into a berlingot shape.
Cook for three minutes in boiling water then caramelize with a little brown sugar.
DELICATE BROTH WITH CHIGNIN
A little of the syrup from the poached pears
Squeeze of lemon
Serve it boiling.
A small piece of raw tuberous-rooted chervil
A few edible flowers
A few leaves of chervil
Peel and finely dice the raw tuberous-rooted chervil then sprinkle with a few petals and leaves of chervil over the dish.