Gérard Goetz Chez Julien – Episode 1 – The history between the two Maisons
The hotel-spa Chez Julien, in Fouday is a tourist jewel in Alsace, a Resort with 73 rooms and 140 seats. In 2020, Gérard Goetz expresses his gratitude to the Maison Massenez, evoking his takeover of the family hotel in 1975. Gaby started us off, he recalls. He made us known, brought us customers and his distributors from all over the world. Gaby’s support has meant a lot. Ties have grown stronger with Manou and his brother Dominique, and now with Bernard Baud, who took over Massenez in 2010.
In 2013, it is Chez Julien, that Elodie Naslin organises “La folle semaine des Eaux-de-Vie”, launching the Miss Massenez concept and Bernard Baud’s first conference on the memory of fruit Eaux-de-Vie. A dinner around the Eaux-de-Vie confirmed the indisputable place of these in gastronomy. “Customers still talk to me about it today!” says Gérard Goetz. The Chef is only a technician, who transforms beautiful products into good recipes. I prefer to work with Eaux-de-Vie for dessert, he confides, presenting his superb wild raspberry soufflé.
“I would like to thank Gérard for his support. We have built a relationship of trust together. Together we continue to write the history that unites our two Maisons”, Bernard Baud points out. They are great ambassadors, they were once again present when we launched our Pic-Nics Chics this year, adds Elodie Naslin. “Éléonore is my interlocutor, it is a great professional, reactive and very dynamic. Over time, in 10 years of shared projects, she has become much more than a client, she has become a friend! With Bernard, their hotel was our refuge every Friday. The Goetz family is a witness to our personal history, which is why it has a special place in our hearts.
Ingredients for 4 persons :
Custard cream :
140 ml milk; 35 g sugar; 20 g flour; 35 ml cold milk; 40 ml Eau-de-Vie de Framboise Sauvage Massenez; 5 egg yolks.
Bring the 140 ml of milk to the boil. In a salad bowl, mix the sugar, flour and cold milk. Pour the hot milk over it while stirring, then cook for 2 to 3 minutes, stirring constantly. Discard and then add 7 ml of wild raspberries. When the custard is cold, add the egg yolks and the remaining brandy. Cover with cling film and set aside in the refrigerator.
The mussels :
50 g of butter; 25 g of icing sugar.
Melt the clarified butter, then use a brush to butter the moulds, taking care to go up vertically on the sides of the moulds.
Let them cool and then repeat the operation. Sweeten the inside of the moulds. Tap them to remove excess sugar. Set aside.
Preheat the oven to 200°C.
Whisk 3 egg whites with 25 g caster sugar and 25 g icing sugar. Gently fold into the cold pastry cream. Fill the moulds and bake at 200°C for 8 to 10 minutes.
The chef’s advice :
Be careful, the soufflé doesn’t wait! It must be served as soon as it comes out of the oven. Sprinkle with icing sugar.
You can serve this soufflé with a raspberry sorbet.