{"id":30,"date":"2022-11-10T11:07:04","date_gmt":"2022-11-10T11:07:04","guid":{"rendered":"https:\/\/zen-kapitsa.178-32-213-120.plesk.page\/?page_id=30"},"modified":"2025-03-21T15:55:10","modified_gmt":"2025-03-21T15:55:10","slug":"chef","status":"publish","type":"page","link":"https:\/\/www.chateau-des-iles.com\/en\/cuisine\/chef\/","title":{"rendered":"The Chef Pierre Teyant"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Pierre Teyant joined the team at Le Ch\u00e2teau des \u00celes in the early 2000s.<br>A passionate chef, he offers seasonal menus crafted with care and creativity.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/zen-kapitsa.178-32-213-120.plesk.page\/wp-content\/uploads\/2022\/11\/pierre-teyant.jpg\" alt=\"\" class=\"wp-image-31\" srcset=\"https:\/\/www.chateau-des-iles.com\/en\/wp-content\/uploads\/2022\/11\/pierre-teyant.jpg 200w, https:\/\/www.chateau-des-iles.com\/en\/wp-content\/uploads\/2022\/11\/pierre-teyant-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u00ab\u00a0Since the age of 4, I knew I wanted to become a chef.<br>After earning a technological baccalaureate and a culinary BTS diploma, I completed a two-and-a-half-year apprenticeship at the restaurant of the Westminster Hotel.\u00a0\u00bb<\/p>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">A Recipe from the Chef<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pan-seared foie gras escalope with oysters, delicate vegetable tartlet and seaweed marshmallow, served with an oyster vinaigrette.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This original recipe was created by Pierre Teyant for the Troph\u00e9e Masse competition and was also featured in L\u2019H\u00f4tellerie Restauration.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h2 class=\"wp-block-heading\">Ingredients for 4 servings<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 large foie gras (approx. 600 g)<\/li>\n\n\n\n<li>250 g of flour<\/li>\n\n\n\n<li>14 oysters (No. 2) <\/li>\n\n\n\n<li>200 g of butter<\/li>\n\n\n\n<li>8 baby carrots with tops<\/li>\n\n\n\n<li>200 ml of veal jus <\/li>\n\n\n\n<li>12 green asparagus spears <\/li>\n\n\n\n<li>4 baby artichokes (poivrade) <\/li>\n\n\n\n<li>4 baby leeks <\/li>\n\n\n\n<li>150 g of dried sea lettuce <\/li>\n\n\n\n<li>2 lemons <\/li>\n\n\n\n<li>50 g of mustard <\/li>\n\n\n\n<li>250 ml of heavy cream <\/li>\n\n\n\n<li>3 gelatin sheets <\/li>\n\n\n\n<li>Chives <\/li>\n\n\n\n<li>Olive oil<\/li>\n\n\n\n<li>Soy sauce<\/li>\n\n\n\n<li>Salt, pepper<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h2 class=\"wp-block-heading\">Preparation Steps<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Peel, trim and cook the vegetables, each according to its appropriate method. <\/li>\n\n\n\n<li>Prepare a shortcrust pastry and line four 6 cm tartlet moulds. Blind bake until golden. <\/li>\n\n\n\n<li>Cut four slices of foie gras and keep chilled. <\/li>\n\n\n\n<li>Open the oysters, discard the first liquid, cut them in half, and set aside the trimmings (bardes). <\/li>\n\n\n\n<li>Prepare the seaweed marshmallow: combine cream, 2 oysters, 50 g of sea lettuce, and gelatin. Heat gently, blend and strain. Transfer into a siphon, fill the moulds, and refrigerate until set. <\/li>\n\n\n\n<li>Make the vinaigrette using the oyster trimmings and mustard, then emulsify with olive oil. <\/li>\n\n\n\n<li>Reheat the vegetables and arrange them in the tartlets. Unmould the marshmallows, roll them in dried seaweed, and place on top. <\/li>\n\n\n\n<li>Season and pan-sear the foie gras slices for a few minutes on each side, then keep warm. Deglaze the pan with soy sauce, add veal jus, and finish with butter. <\/li>\n\n\n\n<li>Place oyster halves over the foie gras slices, glaze with the sauce, and plate immediately.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pierre Teyant joined the team at Le Ch\u00e2teau des \u00celes in the early 2000s.A passionate chef, he offers seasonal menus crafted with care and creativity. \u00ab\u00a0Since the age of 4, I knew I wanted to become a chef.After earning a technological baccalaureate and a culinary BTS diploma, I completed a two-and-a-half-year apprenticeship at the restaurant [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":43,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-30","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/pages\/30","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/comments?post=30"}],"version-history":[{"count":4,"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/pages\/30\/revisions"}],"predecessor-version":[{"id":0,"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/pages\/30\/revisions\/0"}],"up":[{"embeddable":true,"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/pages\/43"}],"wp:attachment":[{"href":"https:\/\/www.chateau-des-iles.com\/en\/wp-json\/wp\/v2\/media?parent=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}