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One hundred ten years, August 26, 1895, in the heart of the city working Digoin, born Alexandre Dumaine. Forty years later, he enters the constellation of Michelin. A dazzling journey for those who professed "a France that eating poorly is a France that is wrong." First
weapons is to Paray-le-Monial he made his debut at the Hotel de la Poste, now defunct, at Louis Bonnevay.
An apprenticeship at a brisk outsized head and the jet to Paris. It comes as a simple
commis chef at the prestigious Café de Paris. Marius Dutrex, Leo and Tony Girod Mourier are its masters. The Great War comes, Alexander was called up to the front. At the wheel, of course.
He will have the honor to serve Clemenceau, in spring 1918, during an inspection tour of the Tigris. With next to nothing he concocts a gala dinner in the shadow of guns. mironton an ox and just "treuffes the dough" back in butter and accompanied by a bouquet garni earned him the congratulations of the great man.
Mounted on the front line, he reaps the Croix de Guerre with quote. Back in Paris, in the kitchens of Louvois. He meets a young journalist whom he married.
In 1922, the Company is recruiting for the Transatlantic North Africa. Ten year alien. Then return. en Morvan. A Saulieu.
boss places, the Parodien Victor Burtin was the establishment of one of the beautiful places on the Paris-Lyon-Marseille and the two gas pumps that frame the door attest to a busy crossing.
There Alexandre Dumaine and his wife, who has traded the pen of the journalist's Bazar Harprit for the deck of the hostess, will strive to give a new dimension to the institution.
chief wants close to its "valued customers" to whom he offers three gourmet: meals always available at mealtimes, the daily specials in the season and an astonishing List of delicacies "for customers who have chosen sighted the day before and not too eager" according a map of the time.
And that success.
All-Paris discovers
All-Paris discovered the joys of the Côte d'Azur, a six-hour drive from the capital, Saulieu. Guitry, Mistinguett, Maurice Chevalier, Georges Carpentier, Dali, King Alfonso XIII are regulars, Curnonsky established his headquarters. The saddle of hare cold cooked pink, sliced and topped with a pepper sauce will delight. Michelin opens its doors. recognition. Finally.
Jean Ducloux, in Saulieu in 1935 and 1936 (before Tournus) demonstrated by "The simplicity of the card did not interfere in any way, the quality of products made of ordinary flat, masterpieces."
In August '44, that is, on the road that Petain Sigmaringen halted. "A sad dinner," says Alexandre Dumaine in his memoirs.
Out of Business in 1964, the chief wrote cookbooks and memoirs. He disappears, ten years later, showered with honors and a true legend of gastronomy. The small
Digoine has left its mark. Even today, in Saulieu, in the kitchens of the Cote d'Or, Patrick Bertron pays tribute to the great old with a "Alexandre Dumaine chicken" a blue tab magnified by the nose and cut on table with mastery by Hubert Butler. Alexander?
In a century we will speak again, lips quivering and wet the taste buds.
Faith greedy
Delicious chocolate cake, dubbed "The Prelate" : Prepare one liter of coffee very concentrated, lightly sweetened and flavored white rum. Leave to cool. Beat together two eggs and 6 egg yolks. Pour 300 g of sugar cooked to the yarn and whip until cool. Add 300 g of melted bittersweet chocolate, grated orange zest, and ¾ pint of double cream whipped half. Mix well. Cover the bottom of a buttered rectangular pan ladyfingers soaked in a little coffee. Cover of the composition. Make a new layer of soaked biscuits and so on until top of the mold, ending with biscuits with coffee. Refrigerate 24 hours before turning out ... Coat with melted chocolate mixed with butter (1 pound of chocolate for 300 g of butter and a cup of neutral oil), all at 34 ° C.
The Pie 'Alexandre Dumaine " Serves 6
300 grams of veal
300 gr walnuts pork
a good glass of white wine
a good glass of Armagnac
½ teaspoon spice 4
500 grams pork belly
100 gr of foie gras
500 gr flour 300 gr
butter
3 eggs 2 strips of bacon
6 truffles pieces (optional) depending on the season
a nice handful of shelled pistachios 1 egg
50 cl jelly or 1 pig's foot and rinds to make jelly
Salt and pepper
1 / Cut the calf nuts and walnuts pork into small cubes and marinate in a mixture of white wine, armagnac, salt, pepper and spice 4 overnight.
2 / Pass the pork belly in a mincer (middle grid) and season. Then mix the pork belly with marinated meat. Stir in the fatty liver cut into small cubes. Book.
3 / Make a pie crust with flour, butter and eggs + salt and a little wet if necessary to relax the dough. Extend your dough roller, the size of your entire mold + lid.
4 / Preheat oven to 250 ° C, Gas 8-9.
5 / Place a strip of bacon in bottom of pie pan and spread over the pastry well spread.
Fill the mold halfway with the stuffing, place the shelled pistachios, truffles and if you cover with the remaining stuffing. Cover the whole of another bard lard and tightly close the mold well with the p Ate.
6 / Make 2 holes in the pastry lid and brown brush top of pie with a mixture of egg yolk and a little water.
7 / Bake your pie for one hour of cooking and need to cover when it is e-gold so it does not burn.
8 / After an hour out of the oven and let cool.
9 / Pour jelly cold before it takes through the 2 holes you made on the crust.
Leave your pie stand for 1 day in refrigerator and serve your guests happy.
As I was also a hot-cold chicken, I put the pigs feet and pork rinds to cook with the chicken and the frost was so made by cooling alone.
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the cellar, the wines are classified by region and color, with prices in old francs a bottle most expensive is La Romanee Conti from 1928 to 6000 F.
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