Making Amuse Bouche With Andre Bernier!

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


1 package of frozen winter squash.
1 small shallot, chopped very fine
1 small container (8 oz.) chicken broth
Small tub of creme fraiche
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon hickory smoked salt (optional)
3 tablespoons real maple syrup
1 tablespoon ground coriander
Herbs de Provence
2-3 Granny Smith apples, sliced using apple slicer

La Methodé:

Thaw the winter squash in a medium saucepan over medium heat. Slowly add the entire container of chicken broth while stirring. Once blended, add two heaping tablespoons of creme fraiche and the maple syrup. Blend.

Add the chopped shallot, ground cloves, ground nutmeg, and hickory smoked salt. Stir and allow the mixture to simmer 10 minutes.

While this is happening, place 1/2 cup of creme fraiche in a separate bowl. Stir in 1 heaping tablespoon of ground coriander and set aside.

Pour about 2 ounces (1/4 cup) of the squash beverage into a decorative, shallow cup or glass. Place a dollop or two of the creme fraiche on top of the squash beverage (DO NOT stir it!). Sprinkle a decorative pinch of Herbs de Provence on top of the creme fraiche.

Place one of the apple slices into the mixture and serve.

Instruct diners to use the apple slice to gently fold the creme fraiche into the hot beverage before taking bites of the apple and drinking the amuse bouche beverage.

Bon appetite!

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.