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Rye loaf "Mille feuilles" by Davy Tissot

Recipe by Davy Tissot (chef at restaurant "les Terrassses de Lyon", in Lyon). From the book "HORS-JEUX" by Philippe Boé and Denis Rouvre

  • Slices of Rye Bread
    15 very thin slices of rye bread
    1 garlic clove
  • Shredded Crab
    ½ onion
    3 tomatoes
    1 tablespoon oil
    250g shredded royal crab flesh
    Lime zest
  • Crab Purée
    ½ onion
    1 small carrot
    ½ celery branch
    2 tablespoons olive oil
    100g shredded royal crab flesh
    50cl liquid cream
  • Lime Chutney
    10 limes
    25 cl water
    100g sugar
    ½ vanilla pod


  1. Poilâne Rye Bread Slices
    Preheat the oven to 130’C. Cut thin rectangles of 4cm by 16cm by 2mm out of slices of Poilâne rye bread. Toast them and let them dry out in the oven for 15 minutes at 130’C, then rub them with garlic.

  2. Shredded Crab
    Peel and finely chop the half onion, then peel and finely dice the tomatoes. In a small saucepan, sauté the oignon in the oil for 5 minutes on a low heat. Add the diced tomatoes and cook them on a low heat for 10 minutes. When the cooking is nearly over, incorporate the shredded crab and lime zest.

  3. Crab Purée
    Dice the onion, the carrot and the celery. Sauté these vegetables in olive oil in a frying pan on a low heat for 10 minutes. Next, add the shredded crab and liquid cream. Bring to the boil and allow to simmer for 15 minutes. Mix everything together, then filter off the cream with a colander and pour it into a siphon which should then be placed in the refrigerator for at least 2 hours. If you don’t have a siphon, beat the crab purée to a whipped cream consistency with an electric mixer.

  4. Lime Chutney
    Grate the peel of the limes to obtain the zest. Peel the limes carefully, taking care to remove all the white parts and to only keep the fleshy segments of the lime. Put the zest in a small saucepan and cover it with water. Boil it, then strain the mixture in a fine colander. Repeat this operation 4 times to eliminate any trace of bitterness. Make a sauce by boiling this water with the sugar and the vanilla pod, split in two and scraped. Put the lime zest and flesh in this syrup. Cook the mixture for 1 hour on a low heat, then mix.

  5. ‘Marinières’ Cockles
    Cook the cockles in a casserole dish with the oil and the white wine for about 2 minutes on a low heat. When they are all fully open, remove them from their shells. Peal, seed and dice the tomatoes. Add the tomatoes to the cockles, mix well and finish off by incorporating the finely chopped parsley.

Click on image to enlarge

Wine suggestion : Meursault blanc