Dragon Flower with Yann Florio: Sablé Breton | Richard Brendon

Dragon Flower with Yann Florio

Concluding our exploration between Dragon Flower and Chef Yann Florio, we arrive at the last recipe in our series - the delectable Sablé Breton biscuit.

Yann was entrusted with the task of bringing our intricate and floral designs to life through his enigmatic dishes. The final course, Gariguette strawberry, lemon verbena, timut pepper & sablé biscuit. In preparing this dish, Yann emphasised the use of fresh ingredients, focusing on their natural colours and elegant forms. To enhance the presentation, Yann incorporated natural herbs and fresh strawberries. Yann chose the Dragon Flower Large Coupe Bowl, Dragon Flower Milk Jug, and Dragon Flower Bread and Butter Coupe Plate for serving the dish.

This recipe has been inspired by the dish Yann prepared for our Dragon Flower Collection; a simple but elevated Sablé Breton biscuit. 

Ingredients:

• 2 egg yolks
• 80 grams of icing sugar
• 100 grams of slightly salted butter
• 130 grams of plain flour
• 11 grams of baking powder
• 2 pinches of salt

Method:

1. Combine the egg yolks and icing sugar, whipping them together until the mixture becomes fluffy.
2. Add the softened butter to the whipped mixture.
3. Sift the flour and then carefully fold it into the mixture. Mix until the batter is uniform and consistent, then add the two pinches of salt.
4. Allow the dough to rest for a minimum of 4 hours.
5. Preheat your oven to 170 degrees (approximately 338 Fahrenheit).
6. Place the dough between two sheets of parchment paper and roll it out until approximately 1cm thick. Then, use an 8cm cutter to cut out your cookies.
7. Bake the biscuits in the preheated oven for approximately 17 minutes or until they turn crispy and take on a beautiful golden colour. Serve as part of a dessert in the Large Coupe Bowl.

Dragon Flower, a fusion of art and gastronomy, invites you to embark on a sensory journey like no other, where each dish is a masterpiece and every bite a revelation. Yann Florio's mastery of flavours and presentation showcases our dinnerware to perfection, where floral and intricate designs meet sumptuous, unforgettable tastes. Explore Dragon Flower, at richardbrendon.com.