Cream of pumpkin with bacon by Chef Benoît Sinthon
Nothing compares to the experience of tasting Il Gallo D’Oro menu: the restaurant’s ambience, the table’s decoration, the friendly and welcoming staff . ..
It’s a unique experience that is completed with the menu and the wines. But can you imagine how would it be like to have the actual recipe and reproduce one of Benoît Sinthon’s famous dishes ?
Aromatic, creamy and simply irresistible . .. We’re talking about the famous cream of pumpkin with bacon by Chef Benoît Sinthon, the Executive Chef of The Cliff Bay’s restaurant, Il Gallo D’Oro (2 Michelin Stars).
We are going to share a treasure with you !! We want you to feel like a real Chef at your own place and reproduce the recipe of the famous and delicious cream of pumpkin with bacon. As soon as you get the chance, we’ll be waiting for your visit, but until then, get inspired by the French Chef’s experience and get to work !!
Cream of pumpkin with bacon
by Chef Benoît Sinthon
> cubes of peeled pumpkin: 500g.
> raw, peeled chestnuts: 150g.
> butter: 40g.
> 1 clove of garlic
> onion: 40g.
> carrot: 100g.
> leek: 40g.
> 1 sprig of thyme
> vegetable or chicken stock: 0.5l
> girolle mushrooms: 100g.
> pea sprouts: 10g.
> fried bacon, sliced julienne style: 200g.
> whipped cream: 4 soup spoons
> parsley: 50g.
> Cut the carrot, onion and leek into thin slices and fry them in a pan with 40g of butter. After 5 minutes, add the cubes of peeled pumpkin, the whole peeled chestnuts, the clove of garlic and the sprig of thyme;
> Season with salt and pepper. Add the vegetable or chicken stock. Leave to simmer over a low heat for 1.5 hours. Remove the sprig of thyme. Blend the mixture until it becomes creamy and pour it through a chinois strainer. Season to taste and keep warm;
> Fry the julienne bacon. Fry the girolle mushrooms in butter with salt and pepper;
> Pour the cream of pumpkin into a bowl or dish. Add the fried mushrooms and bacon. Garnish with a spoonful of whipped cream and the pea sprouts.