Chef's gourmet recipe at the Parc Restaurant

This month, the Chef Xavier JAKUBOWSKI of the Restaurant du Parc, offers you a revisited version of the classic “melon ham raw”, one of their flagship recipes in the summer season.

Melon muslin on small shortbread and raw ham wig

Ingredients for 4 people

Melon Chiffon:

  • Melon pulp 200 gr
  • Syrup 40 gr of sugar and 3 cl of water
  • Gelatin sheet 3 units
  • Liquid cream 35% 200 gr
  • Espelette pepper 1 pinch

Shortbread dough:

  • Flour 200 gr
  • Soft butter 100 gr
  • Sugar 50 gr
  • Salt 1 pinch
  • Egg 1 piece

Other elements:

  • Melon 4 Quarters
  • Salad 120 gr
  • 8 slices raw ham
  • Vinaigrette 8 cl

Realization

Melon Chiffon: 

  • Soak gelatin in cold water
  • Make the syrup by combining water, sugar and bring it to a boil
  • Stir in gelatin, drain into syrup
  • Peel the melon, cut it in 2, seed it and mix 200 gr
  • Mount the whipped cream by adding the Espelette pepper
  • Mix melon pulp and gelatin syrup then stir in whipped cream

Shortbread dough:

  • Put flour and sugar in a bowl
  • Add the soft butter and mix
  • Add salt and egg and stir gently
  • Knead the dough and form into a ball, then put it in the cool 30 min
  • Spread the dough
  • Carve the dough with the cookie that will be used for dressage
  • Preheat oven to 180 degrees and bake dough discs in the oven 17 min

Mounting:

  • Put the shortbread dough disc in the cookie cutter
  • Arrange the melon muslin on top
  • Cool 1 hour
  • Place everything in a plate and gently unmould with a knife
  • Carve a melon quarter and place it on your plate
  • Arrange the slices of raw ham, giving them relief on the melon muslin
  • Season the salad and place it in a dome on the plate

Hotel Restaurant du Parc
Rue des Bourgades - 84800 Fontaine-de-Vaucluse
04 90 15 65 20

Opening periods

Recette gourmande par le Chef du Restaurant du Parc


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