Christmas recipes to impress your friends and family with

Bruno Loubet

Born in southwest France, Bruno Loubet is head chef and owner of London’s Grain Store, and has long been regarded as one of the most innovative chefs on the London scene. As Maille’s consultant chef, Bruno provides insight, recipes and inspiration for Le Club members.

Venison fillet cooked with Chablis mustard, crushed, baked celeriac and truffle oil

Serves 6

Ingredients:

750g venison fillet

3 tbsp Maille Chablis white wine mustard

1 large celeriac

100g butter (+ 50g extra)

salt and pepper

2 tbsp Maille Olive Oil with Truffle

300ml dark chicken stock

3tbsp Maille Sauternes white wine

vinegar

2 tbsp maple syrup

36 white grapes (peeled or cut in half)

Method:

The day before:

Pat dry the venison fillet, spread with the mustard and wrap in cling film. Put in the fridge overnight to marinate.

On the day:

Peel the celeriac, place on a double sheet of aluminium foil then spread with 50g of soft butter, season with salt and pepper, add two spoons of water and wrap tightly in the foil. Place on a baking tray in the oven at 225°C/gas mark 7 for about 40 mins. It should be soft enough to be crushed with a potato masher or a fork in a bowl.

Add 100g of butter and the truffle oil. Mix well and cover with foil or a lid and set aside. Take the venison fillet out of the cling film over a plate, squeezing out all the excess marinade from the cling film. In a hot, lightly oiled frying pan, sear the venison on each side for 30 seconds. When done, deglaze the pan with Maille Sauternes white wine vinegar and maple syrup, add the extra marinade, lower heat and cover with a lid. Simmer for 2 mins, take the fillet out, wrap in foil and keep warm.

Add the stock to the pan and reduce, swirling in the pan until you get a nice consistency. Add the grapes and heat for 30 seconds. Turn off the heat, taste and season.

To serve, place a large spoon of crushed celeriac on each plate. Cut the fillet into medallions and place two each. Spoon over the sauce. Serve with buttered cabbage.

Savoury parsnips soufflé with candied chestnuts mustard

Serves 4

Ingredients:

400g parsnips

250ml milk

50g (+ 40g extra) sugar

6 eggs, separated

20g cornflour

2 tbsp Maille candied chestnuts and white wine mustard

salt and pepper

juice of ¼ lemon

Soft butter (to line the ramekins)

Method:

Butter four ramekins, then coat with 40g of sugar. Peel and slice the parsnips and cook in milk with 50g of sugar. When completely soft, place in a blender and blend to a smooth puree. Pour into a medium saucepan and whisk in the egg yolks and the cornflour. Cook on low heat simmering for 4 mins then remove from the heat. Add the mustard and cool to room temperature.

Whip the egg whites to a soft peak, along with a pinch of salt. Squeeze the lemon juice in at the last minute of whisking.

Place the parsnips mix in a bowl then gradually and slowly fold in the egg whites. Fill the four ramekins making sure not to drop any of the mix on the sides. Bake in the oven at 170°C/gas mark 3 for 18 mins. Serve immediately.

Maille tip by the mustard sommelier:

Use Sauternes white wine vinegar to create a refreshing drink by adding the vinegar and some honey to fizzy water.