ENGLISH TEXTS entries, and race plans for his horses, while also passing on his passion to his two sons, Arthur( 15) and Victor( 11), both keen pony racers.“ On Saturday mornings, the three of them often disappear on horseback to jump hills, logs, and ditches. Christophe also makes time for family holidays. Family life is a little light, but as a trainer’ s daughter, I know what it’ s like!” Organized and meticulous, Christophe quickly found his rhythm again on Chantilly’ s training grounds.“ Adventure is the treasure we discover every morning,” sang Jacques Brel, long before the exploits of Sea The Stars’ daughter, who won her Group 1 at ParisLongchamp in early September.“ Christophe is usually quite calm,” Aude admits,“ but he did put pressure on himself for Aventure, who needed to win her Group 1.” And if Aventure has now acquired a taste for success at the top level, her connections would certainly not mind if the story continued …
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RECIPE
‘ LA LAURÈNE’ OYSTER
10 oysters, size n ° 3
Open the oysters, blanch for a few seconds, and cool.
Lime / Samphire Condiment:
• 10 limes
• 10 % of the weight in sugar
• 20g powdered peppered seaweed
• 100g rock samphire
Zest the limes and squeeze the juice. Add 10 % of the weight in sugar. Blend this mixture in the Thermomix at 80 ° C for 10 minutes with the lid on. Remove the lid, blend at 90 ° C for 5 minutes. Strain through a chinois. Add 100g of rock samphire and 20g of powdered peppered seaweed.
Gin Tonic / Cucumber Granita:
• 500g cucumber juice
• 100g French gin
• 200g tonic water
• 50g lime juice
• 50g mint
Blend the mint, then strain. Mix everything together and freeze. Scrape the mixture regularly with a fork.
Cucumber Balls: PLAIN:
• 150g cucumber
• 50g yondu( vegetable seasoning sauce)
• 20g olive oil
• 2g umami salt
Scoop balls using a melon baller. Season with yondu sauce, salt, and olive oil.
PICKLED:
• 150g cucumber
• 50g white balsamic vinegar
• 50g white vinegar
• 20g verjuice
Scoop balls using a melon baller. Mix the two vinegars and the verjuice. Leave to marinate for 24 hours.
Tapioca Pearls / Dashi Broth:
• 20g tapioca pearls
• 200g dashi broth
Bring the dashi broth to a boil. Simmer the tapioca pearls gently for 5 minutes. Cover. Leave at room temperature for 6 hours.
Finishing Touches:
• Powdered peppered seaweed
• Maceron shoots
• Navelwort
Place the lime condiment in the oyster shell. Add the poached oyster, cucumber, and pickles. Gently add the tapioca pearls and finish with the granita.
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