Pierre Gagnaire's Velouté of Green Lentils from Puy

Pierre Gagnaire: A Renowned Chef

Pierre Gagnaire is one of the most prestigious chefs in contemporary French cuisine. Born in 1950 in Apinac, he is known for his innovative approach to cooking, blending tradition and creativity. Gagnaire worked in several top restaurants before founding his own establishments, including his eponymous restaurant in Paris, which has received several Michelin stars. He is famous for his bold dishes that combine unexpected flavors, his mastery of textures, and his ability to reinvent fine dining.

His talent is not limited to French cuisine; he has also drawn inspiration from cuisines around the world while respecting classic French culinary principles. Gagnaire embodies high-level cuisine, balanced and rich in emotions, making him a living legend in the culinary world.

Pierre Gagnaire’s Velouté of Green Lentils from Puy

Ingredients for 6 people:

• 30 g of butter
• 1/2 onion, finely sliced
• 70 g of smoked bacon lardons
• 1 garlic clove, peeled
• 1 bouquet garni (leek green with a few parsley stems, 1 thyme sprig, and 1 bay leaf)
• 250 g of green lentils
• 1 liter of vegetable broth (or 1 liter of water)
• Fine salt and freshly ground black pepper
• 250 g of raw duck foie gras, thickly sliced (optional)

Preparation:

1. Sauté the onion and bacon: In a large pot, melt the butter and sweat the sliced onion and smoked bacon lardons until they turn golden.

2. Add the garlic, bouquet garni, and lentils: Add the peeled garlic clove, bouquet garni, and green lentils to the pot. Stir well.

3. Add liquid and cook gently: Pour the vegetable broth (or water) into the pot, bring it to a boil, then reduce the heat and let it simmer for about 40 minutes. Skim regularly to remove impurities.

4. Blend the lentils: Drain the lentils while reserving the cooking broth. In a blender, place 3/4 of the lentils and add some broth to achieve a creamy consistency.

5. Strain through a chinois: Pass the mixture through a chinois to obtain a smooth, velvety texture.

6. Optional foie gras: If you wish to add foie gras, quickly sear the foie gras slices in a pan before incorporating them into the blender with the lentils. Mix well.

7. Serving suggestion: This soup can be accompanied by segments of clementines, finely sliced celery root, and small toasted bread croutons.

Drink Suggestions to Pair with This Velouté:

1. Light White Wines:

   • Sauvignon Blanc: Its fresh, slightly acidic profile will complement the richness of the velouté while adding a lively touch.
   • Unoaked Chardonnay: A light, unoaked Chardonnay will harmonize beautifully with the sweetness of foie gras and lentils.

2. Light Red Wine:

   • Pinot Noir: A light Pinot Noir with balanced acidity can also be a great choice, especially if you’ve added foie gras to the soup.

3. Beer:

   • Wheat Beer: A light wheat beer with citrus and spice notes can bring a refreshing contrast to the creamy texture of the velouté.

4. Non-Alcoholic Beverages:

   • Sparkling water with lemon: Simple and refreshing, sparkling water with a touch of lemon offers a delightful lightness.
   • Slightly tangy apple juice: Fresh apple juice with a hint of acidity can provide a fruity sweetness to balance the dish.