3 Recipe Batistin Restaurant Le Groet De Marie Tourisme En Pays De Saint Omer

Le Groët de Marie in Arques offers :

Beet and carrot muffins Tilques au Batistin

In Arques, enjoy this delicious, colorful starter to share! Beet and Tilques carrot muffins with Batistin, honey and dandelion emulsion By Sébastien Boulinguez, master restaurateur at Le Groët de Marie in Arques.

Le Groët de Marie

Sébastien and Angélique Boulinguez welcome you to Le Groët de Marie, their estaminet decorated in the pure tradition of Flemish estaminets. The master restaurateur cooks traditional French and regional dishes on site, using fresh, seasonal produce and local produce. Among them is Batistin, a raw-milk cheese created in 1995 by the Capelle family at the Milou farm in Saint-Martin-lez-Tatinghem, where it is sold direct from the farm. This cheese, recognizable by its blond rind and delicate taste, has been awarded the “Produit du Parc Naturel Régional” label. This colorful, lively dish perfectly embodies the alliance between the summer season and local produce. Dandelion leaves add a rural touch to this light dish, which is easy to make with the whole family, and simple to take along for an outdoor picnic!

7 Restaurant Le Groet De Marie Tourist Information Pays De Saint Omer

Ingredients

for 4 pers.

Muffin ingredients

200 g Batistin cheese

300 g red beet

100 g Tilques carrots

80 g butter

2 eggs

50 cl single cream

100 g flour

100 g cornstarch

10 g baking powder

200 g dandelion leaves

salt, pepper and nutmeg

Details

Preparation time: 25 minutes

Cooking time: 35 minutes

Equipment: Steamer basket, Mixer, Silicone muffin moulds, Oven

Recipe

Step 1: PREPARE MARAIS VEGETABLES

Wash and peel the Tilques carrots and raw beet.
Cut into 2 cm cubes and steam for 20 min.

Step 2:MAKE THE PASTE

Using a blender, blend the cooked vegetables, then gradually add, in order: 5 g salt, melted butter, broken eggs one by one, cream, cornstarch and flour. Blend until smooth and homogeneous.
Cut the Batistin cheese into 1 cm cubes and fold into the mixture.

Step 3: SHAPE MUFFINS

Divide the mixture between muffin tins, preferably silicone ones.
Preheat oven to 180°C, bake in hot oven for 15 min.

Step 4:DRESS MUFFINS ON A BED OF DANDELION SALAD, SEASON AND TASTE

Meanwhile, wash and spin-dry the dandelions. Set aside half the leaves for the salad.
Blend the other half of the leaves with the cider vinegar, honey and oil, then add the chopped shallot.
Season vinaigrette to taste (salt, pepper, nutmeg).
Remove the muffins from the oven and serve with the remaining dandelions, seasoned with the honey-dandelion emulsion.