{"id":19546,"date":"2025-03-04T17:55:30","date_gmt":"2025-03-04T16:55:30","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/valentin-pouzets-red-mullet\/"},"modified":"2025-03-04T17:55:30","modified_gmt":"2025-03-04T16:55:30","slug":"valentin-pouzets-red-mullet","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-dish\/valentin-pouzets-red-mullet\/","title":{"rendered":"Valentin Pouzet&#8217;s red mullet"},"content":{"rendered":"<div>\n<p class=\"ydp33ef457cyiv7962119010ydpdc3df890yiv6350405804msonormal\">With each menu he creates, chef Valentin Pouzet continues to subtly display his style with equal parts elegance and audacity. Since the arrival of this young chef from La Micheline restaurant, it&#8217;s been good to live, drink and eat at Coin Coin, to say the least! It&#8217;s hard not to be impressed by his cuisine, with its emphasis on seasonal produce and imaginative combinations&#8230; but always under control!  <\/p>\n<\/div>\n<div>\n<h2 class=\"ydp33ef457cyiv7962119010ydpdc3df890yiv6350405804msonormal\">Heart card<\/h2>\n<\/div>\n<div>\n<p class=\"ydp33ef457cyiv7962119010ydpdc3df890yiv6350405804msonormal\">We&#8217;re seduced by a menu that goes straight to the heart. The titles are charming, eye-catching and original. Beef tartar and bergamot dominate a brioche with N&#8217;duja sausage. A poignant seduction. Leeks are always in vinaigrette, combined with a soft-boiled egg and bottarga. A nuanced marriage of land and sea.     <\/p>\n<\/div>\n<div>\n<p class=\"ydp33ef457cyiv7962119010ydpdc3df890yiv6350405804msonormal\">The red mullet&#8217;s name alone is an invitation to discovery: red mullet \/ lamb \/ salsify \/ gravy. Curiosity is the order of the day, and we imagine all sorts of gourmet possibilities. After a bit of background information, we learn that the red mullet is scaled, gutted and dried for two days, so that the skin is crisp when cooked. Valentin Pouzet prepares a mixture of lamb shoulder and veal kidney fat, seasoned with harissa and a secret assortment of spices. We won&#8217;t hold it against him! As for the salsify, it&#8217;s cooked sous-vide with poultry stock, lemon juice and butter.     <\/p>\n<\/div>\n<div>\n<h2 class=\"ydp33ef457cyiv7962119010ydpdc3df890yiv6350405804msonormal\">Marine creation<\/h2>\n<\/div>\n<div>\n<p class=\"ydp33ef457cyiv7962119010ydpdc3df890yiv6350405804s3\">Just before serving, the meat filling is mixed with the cooking juices and the salsify juices. To finish, the red mullet is just seared on the skin side and quietly finishes cooking on top of the still-warm filling. A beautiful creation in which the flavor of the red mullet dominates, despite the strength of the syrupy, intense meat sauce. A classy dish, well worth the detour.   <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Restaurant Coin Coin&#8217;s chef Valentin Pouzet surprises us once again with a daring marine and terrestrial combination that turns out to be a marvelous one.  <\/p>\n","protected":false},"author":4,"featured_media":19550,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Valentin Pouzet's red mullet | Restaurant | Edouard Amoiel","description":"Restaurant Coin Coin's chef Valentin Pouzet surprises us once again with a daring marine and terrestrial combination that turns out to be a marvelous one."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[407],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-dish"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19546","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19546"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19546\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19550"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19546"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19546"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}