From the garden
to the plate

With a heady mixture of smells and memories, the garden becomes a gourmet haven to surprise the curious visitor. Awakening emotions, the “Table du Gourmet” garden is a little corner of paradise that is agreeable to explore and to stroll along its paths.

Situated close to the B. Cottage, in the vineyards of Riquewihr, Jean-Luc Brendel created this garden a place of surprises, where each object and decoration has its importance, and where the vegetation is in harmony with antique metal, natural stone, pebbles or wood.

Cultivated according to Biodynamic principles, the flowers, aromatic herbs and forgotten vegetables all bring an authentic and original touch to the cuisine of this cultivated chef of overflowing imagination.

A final surprise at the heart of this medieval garden is a collection of 150 ancient varieties of rose.

The originality and innovation of the garden means it is in constant evolution. Cultivated every day, lovingly and with respect, the kitchen garden’s products enhance the dishes of La Table du Gourmet.

It is a source of simple pleasure, to walk through the gardens, to delicately handle the fruits of the earth, to smell their perfume and to appreciate each one of their aromas.

ANCHOVY MOCK TOFU by Jean-Luc Brendel  Download (pdf-191 Ko)

Number of servings : 4
Preparation time : 2 hours
Setting time : 12 hours
Cooking time : 2 hours

Ingredients

2.5 kg top quality vine tomatoes
200 g yellow melon
200 g green melon
200 g watermelon
6 large cherries
Livèche and marjoram for decoration
8 grilled, salted pistachio nuts
1 tbsp grilled peanut oil
15 g anchovy paste
2 tbsp red wine vinegar
Salt, pepper, celery salt
1 tbsp sugar
50 g cream
50 g milk
5 g gelatine
5 cl extra-virgin olive oil

1. The previous day, quarter the tomatoes and season with the salt, pepper and spoonful of sugar.
2. Prepare the mock tofu. Warm the milk, add the gelatine (previously soaked in cold water) then the cream and the anchovy paste. Place in a mould and put to chill until the next day.
3. Next morning, put the tomatoes in a bain-marie, cover and simmer for 2 hours. Then strain through a cloth and reserve the juice. Keep the tomato pulp for use in another dish.
4. When the juice is completely cold, season with the celery salt and olive oil. Cut the melon, watermelon and tofu into half-inch cubes and halve the cherries.
5. Serving. Place the cubes in a shallow dish, season each watermelon cube and half cherry with a drop of vinegar, place a marjoram leaf on each cherry and a pistachio nut on each watermelon cube, finish with a drop of peanut oil on each cube of melon.
6. Gently pour in the juice, and decorate with a little livèche and flower petals.

Wine recommendation

Gewurztraminer Altenbourg 2008, Cuvée Laurence, Domaine Weinbach, Colette Faller et ses Filles.

Charm Hotels in Alsace film : Presentation of the B. Espace Suites broadcast on TV travel channel “Voyage”.

See the video