The delicious and fragile recipe for the chef Romain Meder’s Bears of the Bears of the Bears.

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Duration 2:30:

Difficulty: Plain

Preparation
45 minutes

Rest
1h30min

Dinner
15 minutes

  • 25 g of garlic leaves washable and chopped bears + 3 whole leaves
  • 100 g Wheat flour

  • 2 large eggs (or 3 small)

  • 1 butter hazel
  • 1 dozen mother (or mousse)
  • 1/2 Shallot + 10 g of chopped surface
  • 70 g of fresh algae mix
  • 4 Raw oysters were released from their peel

  • Sherry vinegar

  • Alga oil

  • olive oil

  • AFTER THE SPIRIT

  • salt

  • pepper

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  1. 01
    Make the dough

    Mix flour with a robot and 25 g of bear garlic.
    Add eggs.
    Mix until you get a flat paste.
    Let stand for at least 1 hour.
    Spread the dough.
    Cut it into 4 x 4 cm squares, roll them to make Garganelli-style pipes (you can also cut dough into labels.)
    Dry 30 minutes.

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  2. 02
    Bake

    Cook with a lid for 10 minutes, deglaze with white wine. Book:

  3. 03
    Wash the beach

    Wash the algae, break them with a knife, season with a 10 g of chopped surface with a seaweed oil and vinegar.
    Book:
    The rotting of the season with a season with yarns of olive oil.
    Low down a frying pan for a few minutes.

  4. 04
    Bake

    Cook pasta in boiling water for 2 minutes, drain them, mix them with the bearel.
    4 Place a spoonful of dating algae on the plates, place the pasta in the pasta, add the garlic and raw oyster.

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