© Sublimeurs

Waffle in 3 steps

Recipe by Steven Ramon – Chef of the restaurant Le Rouge Barre



  • 2 beets
  • 1 smoked haddock fillet
  • An egg white
  • 2dl of liquid cream
  • 2 bunches of tarragon
  • 3dl of grape seed oil

  • 5 cl of rice vinegar


  • 200g d’échine de porc désossée
  • 2 escalopes de poulet
  • 200g de jarret de veau
  • 5 gousses d’ail
  • 2 branches de céleri
  • 3 branches de thym
  • 3 feuilles de laurier
  • 2 cuillères à soupe de baies de genièvre
  • 1 cuillère à soupe de baies de poivre
  • 75cl de bière brune du Nord
  • 2 carottes
  • 3 feuilles de gélatine


  • 150g Crème liquide entière 35% de matière grasse
  • 100g Mascarpone
  • 1cuil. à café Sucre vanillée
  • 1cuil. à café de chicorée
  • 70g de blanc d’oeuf
  • 70g de sucre en poudre
  • 70g de sucre glace


Waffle dough

Make an unsweetened waffle base. When you are ready to serve, make a line with the haddock with beet, leave a line empty, then make a line with the Potjevleesch, leave a line empty, then make a wonderful line.

You can also make separate waffles with these 3 recipe bases.

Preparation Haddock/Beets/Tarragon

Cook the beets in boiling salted water. Once cooked, blend and press to remove the water.
Cut ¾ of the haddock into large pieces, blend with 1/3 of the beet purée, the liquid cream and the egg white, and pass through a sieve. Set aside.
Heat the grape seed oil to 80°, add the thinned out tarragon, cool, blend. Season with rice vinegar.

Preparation Potjevleesch

Cut boneless pork loin, chicken cutlets and veal shank into pieces.
Peel garlic cloves, cut in half and remove germ. Cut the celery into small pieces.
In a bowl, mix the garlic, celery, thyme, bay leaf, juniper berries and pepper. Add the meat pieces, mix and cover with the Northern Brown Ale. Marinate for 24 hours, stirring every 6 hours.
Once the marinade is finished, drain the meat, reserving the marinade. Slice the carrots and soften the gelatin in a bowl of cold water.
In a bowl, spread 3 layers of meat, separating them with a sheet of gelatin. Finish with a sheet of gelatin. Cover with marinade and spread the carrot slices over the entire surface of the terrine.
Cover the terrine (be careful, it must be hermetically sealed). Cook at 150°C (th5) for 3 hours.
Let the terrine cool at least 1 night in the fridge.

Preparation Merveilleux

Prepare the whipped cream: The day before, heat the cream in a saucepan and add the coffee/chicory. Chill overnight.
In a bowl, gather all the ingredients and whip with an electric mixer until the whipped cream holds together. Set aside in the refrigerator until ready to use. Whip the whipped cream for a few moments with a hand whisk to give it body before serving.

For the meringue: Preheat your oven to 100°C.
In a bowl, whip the egg whites with your mixer, starting at medium speed, when they become frothy, add a third of the powdered sugar. Increase the speed of the mixer when the whites become white and supple, add another third of the powdered sugar. Increase the speed of your food processor to maximum and when the whites are stiff, add the remaining powdered sugar. Gently fold in the powdered sugar and grated lemon zest with a pastry blender. Put the meringue in a piping bag fitted with a plain tip.
Place 10 meringue mounds on a paper-lined baking sheet. Bake for 2 hours. Let stand for 20 minutes in the oven before removing.

Arrange: place a little whipped cream on one meringue and then place another meringue on top. Hold the 2 meringues between your thumb and forefinger and use the spatula to cover them with the whipped cream. Do the same with the remaining meringues and whipped cream. Sprinkle with chocolate shavings.