{"id":10789,"date":"2019-04-18T10:00:03","date_gmt":"2019-04-18T08:00:03","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=10789"},"modified":"2026-03-23T15:44:23","modified_gmt":"2026-03-23T14:44:23","slug":"carre-de-cochon-de-lait-laitue-braisee-et-cepes-rotis-jus-cochon-crevettes-flambe-au-cognac","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/18\/carre-de-cochon-de-lait-laitue-braisee-et-cepes-rotis-jus-cochon-crevettes-flambe-au-cognac\/","title":{"rendered":"Roast suckling pig rib roast, braised lettuce and roasted ceps, pork and shrimp jus flamb\u00e9 with Cognac recipe by Nicolas Beaumann at Maison Rostang 2 ** \u2013 Paris"},"content":{"rendered":"\t\t
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SERVES 4<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2 Suckling pig rib roast
100g\u00a0Brown shrimp
2 Garlic cloves
1 Thyme sprig
200g\u00a0Butter
1 Lettuce
280g\u00a0Porcini mushrooms
250g\u00a0Shallots
500ml\u00a0Pork jus
\u00bc Lemon
100ml\u00a0Pure malt whisky<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preliminary preparation<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Trim the rib roasts, remove the chine bone and French the rib bones. Chop the trimmings for the jus. Shell the shrimp and keep the shells.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"16-Rostang-interview\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"04-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pork and shrimp jus<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"07-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"08-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Brown the pork trimmings, add the shrimp shells and half the shallots, sliced.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Brown and then flamb\u00e9 with whisky.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Add the pork jus.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Matfer\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tLeave to cook for 1 hour, then strain through a fine mesh sieve. Whisk in the butter.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Braised lettuce with roast porcini<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCut 6 ceps in half and round the edges. Cut the rest into brunoise and saut\u00e9 in butter with the remaining half of the shallots, finely chopped. Add a few lettuce heart leaves. At the end add the peeled shrimp, lightly chopped.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Deglaze with a spoon of sauce, place in a container and allow to cool. Blanch the lettuce leaves in boiling water and drain well. Stuff each leaf with the porcini filling and roll them to obtain 12 small parcels.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"24-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"25-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cooking<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sear the pork rib roasts, add the butter, garlic and thyme. Roast in an oven at 180\u00b0C (350\u00b0F) for 20 minutes, basting regularly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"27-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"26-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cook the porcini, browning on each side. Reheat the lettuce parcels with a spoon of jus to braise them.\u00a0Cut the 2 ceps in thin slices and season.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Finish<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"31-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"28-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover Roast suckling pig rib roast, braised lettuce and roasted ceps, pork\/shrimp jus flamb\u00e9 with Cognac by Nicolas Beaumann at Maison Rostang 2 ** \u2013 Paris<\/p>\n","protected":false},"author":8,"featured_media":10688,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[443,355,548,143,444,445,446,447,448],"post_folder":[510],"class_list":["post-10789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight","tag-2-etoiles-en","tag-chef","tag-chef-en","tag-michelin","tag-nicolas-beaumann-en","tag-restaurant-en","tag-restaurant-2-etoiles-en","tag-rostang-en","tag-spotliht-en"],"acf":[],"yoast_head":"\nRoast suckling pig rib roast, braised lettuce and roasted ceps, pork and shrimp jus flamb\u00e9 with Cognac recipe by Nicolas Beaumann at Maison Rostang 2 ** \u2013 Paris - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Discover Roast suckling pig rib roast, braised lettuce and roasted ceps, pork\/shrimp jus flamb\u00e9 with Cognac by Nicolas Beaumann at Maison Rostang 2 ** \u2013 Paris\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/18\/carre-de-cochon-de-lait-laitue-braisee-et-cepes-rotis-jus-cochon-crevettes-flambe-au-cognac\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roast suckling pig rib roast, braised lettuce and roasted ceps, pork and shrimp jus flamb\u00e9 with Cognac recipe by Nicolas Beaumann at Maison Rostang 2 ** \u2013 Paris - L'actualit\u00e9 Matfer Bourgeat\" \/>\n<meta property=\"og:description\" content=\"Discover Roast suckling pig rib roast, 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