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The 12th edition of the Saint-Barth Gourmet Festival (November 4-9) is more than ever open to young people and the local population, with two emblematic highlights: the Petites Toques competition and the open-air culinary show taking place on Saturday November 8 on Quai Rockefeller, starting at 9:30 am.
Les Petites Toques
Open to budding pastry chefs (max 12 years old), young participants must first create a pastry on the theme of Coconut. For those looking for inspiration: Sablés coco chocolat, the recipe for which is detailed below. The jury, made up of renowned chefs such as Franck Putelat and Manuelle Ferraz, as well as local personalities, will have the delicate task of choosing between these creations full of passion and originality... Places are limited. Register with the CTTSB by e-mail at info@saintbarth-tourisme.com
Culinary Show
At 10:30 a.m., it's time for the culinary show! Three guest chefs - Alexandre Koa, Eugénie Béziat and Beatriz Gonzalez - will cook live alongside the Comité des Pêches, in a convivial atmosphere. And to take things one step further, chef Manuelle Ferraz will be offering the island's children a new recipe for their November 7 meal at the school canteen.
Chocolate coconut shortbread
Serves 10 - Preparation: 30 min - Cooking: 15 min
Ingredients: 125 g organic T65 wheat flour (or gluten-free organic rice flour),
75 g gluten-free organic coconut flour,
100 g fine caster sugar,
125 g soft butter,
2 eggs,
100 g dark or milk chocolate.
Pour the flours and sugar into a bowl. Add the diced soft butter and mix until well incorporated. Add the eggs and mix until you can form a ball. Wrap the dough in cling film and refrigerate for 1 h. Preheat oven to 180°C. Roll out the dough to a thickness of 2-3 mm. Cut out with a cookie cutter. Arrange the cookies on a baking sheet lined with baking paper. Brush with egg yolk. Bake for approx. 15 min. Shortbread should be golden brown. Leave to cool. Melt the chocolate in a bain-marie and dip the cookies in it. Leave to set on a sheet of baking paper.
