Sandra‘s Closet

A*MEN

Sautéed John Dory filets, 
celeriac puree/cinnamon/nutmeg, cranberries, oil infused with Tahitian vanilla
Strong coffee sauce

Piquillo and Espelette pepper condiment

Serves 4

Preparation time: 40min.

Cooking time: 25 min.

Celeriac puree

• 1 head of celeriac of about 1.3-1.6lbs (600-700gr)
• 75ml (1/3 cup) of sour cream
• 20g (1/10 cup) of butter
• Cinnamon
• Nutmeg

Peel the celeriac and cut it into large pieces.

Boil the celeriac in 3 quarts of water for 15 to 20 minutes until soft.

Strain and pour it into a food processor with the sour cream and butter.

Blend until the puree is thick and creamy.

Season with nutmeg and cinnamon according to taste, then season with salt.

Cranberries

• 50g (1/2 cup) of cranberries
• 50g (1/5 cup) of sugar
• 50ml (1/5 cup) of water

Bring the water and sugar to a boil in a small pot.

Let the cranberries gently candy in the syrup for about 15 minutes.

Vanilla oil

• 50ml (1/5 cup) of grape seed oil
• 50ml (1/5 cup) of extra virgin olive oil
• 1 vanilla bean

Combine the oils.

Halve the vanilla bean lengthwise, remove the seeds with a knife and add (beans and seeds) to the oil.

Let infuse for a few days to allow the vanilla to release its fragrance.

John Dory

• 4 John Dory filets (120g – without skin)
• 20g (1/10 cup) of coffee beans
• 50g (1/5 cup) of duck fat
• 50g (1/5 cup) of butter
• Salt

Season the John Dory filets with salt.

Sauté them in a pan, in the duck fat and coffee beans, for 3 to 4 minutes.

Remove from heat, add butter and cook until it melts. Pour generously over the fish filets.

The little extra: Piquillo and Espelette pepper condiment

• 4 Piquillo peppers
• 15ml (1 tbsp) of olive oil
• Espelette pepper
• Salt

Mix the Piquillo peppers with the olive oil in a food processor. Do not overblend.

Season with salt and Espelette pepper according to taste.

Presentation

Place a large spoonful of celeriac puree on to each plate.

Add the John Dory filet.

Garnish with a few cranberries, then pour a thin line of the cooking butter and a thin line of the vanilla oil over them.

Taste as is at first, then add the Piquillo pepper condiment.
Bon appétit!

LoL, Sandra

Thierry Mugler continues to overstep the boundaries of traditional perfume-making with his exceptional and legendary perfumes to launch more of his extraordinary creations. By venturing into unexplored territory, he appears where he is least expected.

The idea: experimenting beyond the innovative production processes
to create breathtaking perfumes.

The challenge: alter the structure without distorting the nature
of the four iconic fragrances by Thierry Mugler.

With the 2009 introduction of ‘Liqueurs de Parfum’, he drew on the ancestral know-how of winemakers to age his fragrances in wooden casks.

This year, Thierry Mugler Parfums continues to experiment, focusing its research on one of the senses showcased with its very first creation: taste.

With the 1992 release of Angel, Thierry Mugler invented a new olfactory family of “Oriental – Gourmand” fragrances, based on a “delicious” facet featuring red berries and praline notes.

In 2010, he repeated the experience with Womanity, creating the very first “Sweet – Savory” fragrance, which utilizes an exclusive molecular extraction process to achieve the fig and caviar accords.

An unforgettable experience… Today, Thierry Mugler invites perfume lovers on a journey of fragrances and flavors with his new collection: the Taste of Fragrance.

With the ‘Taste of Fragrance’, the precursor of Haute Gourmand Perfumery is guilty of twisting fragrances, offering the rediscovery of Angel, Alien, Womanity and A*Men through their fantasized flavors.

Thierry Mugler allowed the perfumers full freedom, challenging them to broaden their palettes of ingredients and introducing into each composition a “taste enhancer”.

An explosive collection of four gourmand fragrances,
with superbly concocted notes that will nearly make your mouth water…

Angel More Gourmand Than Gourmand (CHF 99)
– spiked with cocoa powder for a sweet and angelic scent.

Alien Carnal Sensuality (CHF 85)
– floral notes added with wood, amber and salted butter caramel for a sensual-sophisticated scent.

Womanity Sweet Femininity With A Savory Kick (CHF 109)
– sweet notes added with fig chutney which creates a feminine scent.

A*Men Spicy Instinct (CHF 105)
– enhanced with red pepper to bring out contrasting scents making a powerful fragrance.

All four limited editions are available now.

Taking this exercise in style a step further and establishing a genuine parallel between Haute Cuisine and Haute Perfumery, Thierry Mugler Parfums called on Hélène Darroze, one of the leading Michelin-starred French Chefs, to invent four recipes inspired by the new interpretations of these four fragrances.

Four sensory dishes for a ‘Taste of Fragrance’  MUGLERIAN dinner to be published on Sandra’s Closet during the next days. Probably an inspiration for your holiday feast…

LoL, Sandra