Last year in A la Carte, Dominique Loiseau defended the values of her husband, the very charismatic Bernard Loiseau : respect for products, no frills and a pleasure of cooking.
A cuisine of pleasure, which the Burgundian chef had taken to the highest level, in the company of Bocuse, Vergé, Guérard, and other triple-star stars like him. A hard worker, the one who revolutionized many dishes, which he lightened up and made by the minute, always moved forward. Faced with the current health crisis, Bernard Loiseau would undoubtedly not have given up, he who loudly claimed his indestructible scam.
Bernard Loiseau’s obsession was to last. To last, you sometimes have to know how to round your back in order to bounce back better afterwards. The Loiseau house therefore preferred to close its restaurants: the 2-star restaurant in Saulieu with chef Patrick Bertron, Loiseau des Vignes in Beaune or Loiseau des Ducs in Dijon, and Loiseau Rive Gauche in Paris with starred chef Omar Dhiab.
And without weakening, Dominique, his wife, continues to hold the reins of the group, which has already gone through difficult times. It ensures that each restaurant is ready to resume its activity in less than 48 hours. Even if Maison Loiseau is closed during confinement, a hotline is provided every morning in Saulieu.
And in this period of confinement, Omar Dhiab, the Michelin-starred chef of Loiseau Rive Gauche, prepares a beetroot cooked in a salt and hay crust for you.
Ingredients for four :
2 beautiful fleshy red beets, 1 small yellow beet, 250 g of coarse salt, 1 egg white, hay, 1 tablespoon of olive oil, a few Italian olives, fleur de sel, pepper and sherry vinegar .
Take the first beetroot, cover it entirely, without removing the skin, with a thick layer of coarse salt mixed with the egg white. Surround with hay, and put in the oven for an hour and a half at 160 ° C.
Take the beetroot out of the oven, clean it, peel it and cut it into irregular pieces which are placed on the plate.
Take the second beetroot, peel it, cut it into pieces which are put in the centrifuge. Collect two tablespoons of beet juice, mix with olive oil and a few drops of sherry vinegar. Season with fleur de sel and a pepper mill. Cut the olives into small quarters that we incorporate into the vinaigrette.
Season the beetroot with the vinaigrette. Decorate with yellow beet slices (made with a mandolin) and enjoy. Mixing it cooked and warm from red beets and raw from yellow beets creates a special experience. You can also let the beetroot cool.