Délicieux presents a broad selection of dishes Gabriel Gaté has collected during his time as a chef, cookery teacher and lover of French food and travel. These are recipes that have been written, tested and adapted for the home cook, who can feel confident in preparing them successfully.
From the simplest tarts and gratins, to the fish stews and savoie sponge cakes, this book shows the diversity and originality of France’s rich culinary heritage. Gabriel has chosen recipes from every corner of France: from Normandy, with its delicate Channel fish and seafood, and fine butter and cream; to Provence in the south, with its Mediterranean vegetables and olive oil. He has visited local markets, cafés, fine dining restaurants and patisseries, discovering new chefs, and uncovering original recipes of the most classic French foods. In Délicieux, Gabriel takes you with him on an irresistible tour through the best of these adventures.
Brioche from Vendée
FROM THE VENDÉE REGION BY PIERRICK BOYER
500 g (1 lb 2 oz) plain (all-purpose) flour
10 g (¼ oz) salt
150 g (5½ oz) caster (superfine) sugar
15 g (½ oz) dry yeast
4 eggs, at room temperature
1 teaspoon orange flower water
300 g (10½ oz) unsalted butter
2 egg yolks mixed with 1 tablespoon water
3 tablespoons sesame
In the bowl of an electric beater, place the flour, salt, caster sugar, dry yeast, eggs and orange flower water and beat on medium speed until it forms a smooth, elastic dough.
Reduce to low speed, add the butter bit by bit and beat until well incorporated. This takes about 10 minutes.
Remove the dough from the bowl and form it into a long piece. Place it on a baking tray lined with baking paper, cover with a damp tea towel and leave to rise for 2 hours.
Flatten the dough into a long rectangle and cut it into three long pieces. Roll each piece into a long baguette shape and form a plait with the three pieces of dough. Place on another baking tray lined with baking paper and leave to prove for about 1 hour in a warm place.
Preheat the oven to 160°C (320°F).
Brush the risen dough lightly with the egg yolk mixture and sprinkle with sesame seeds. Bake in the preheated oven for about 30 minutes.
Cool the brioche before slicing.
Recipe reprinted with permission from Hardie Grant Books.