Capuccino de cèpes


Cep Capuccino

Recipe from Jean-Christophe Ansanay Alex

Jean-Christophe Ansanay-Alex

Stared chef, head of the "Auberge de l'île" gastronomic restaurant


  • 1 kg of cep mushrooms
  • 5 litres of water
  • 40 g  of powdered brown veal stock
  • 200 ml of cream
  • 20 g of cornflour
  • 40 g of butter
  • Sat and pepper


Cep Infusion

  • Thin the veal stock with some of the water.
  • Wash the ceps.
  • Place the ceps in a saucepan with the water and the veal stock.
  • Bring to a boil and set aside for two days (stirring if necessary).
  • Strain the juice, pressing well.

Cep capuccino

  • Mix the cornflour with some of the cream.
  • Bring the cream and the infusion to a boil.
  • Thicken with the cornflour.
  • Whisk in the butter.
  • Season to taste.
  • Blend the capuccino and serve.