It is celebrating its 100th anniversary this year. The Ferrandi Paris school is renowned for training the elite of gastronomic professionals.

As the Christmas holidays approach, she reveals in a beautiful book all the techniques to master the preparation, cutting and cooking of vegetables. More than 80 recipes are detailed there. One of them wouldn't have displeased Hemingway: Bloody Mary celery.

Preparation for 6 people: 2 hours; cooking 35 minutes; refrigeration 2 hours; Equipment: blender, juicer, circle 10 cm Ø and 2 cm high, Chinese, skimmer, silicone mat with imprints in the shape of leaves, coffee filter.


Celery jelly

  • 2 stalks of celery

  • 1 g of agar-agar

  • 5 gelatin sheets

Bloody mary

  • 4 tomatoes

  • 10 g of ketchup

  • 10 g of tomato paste

  • Vodka


  • 6 gelatin sheets

  • Celery salt

  • 1 cl of Worcestershire sauce


  • 50 g melted butter

  • 50 g flour

  • 50g egg whites (about 2 whites)

  • 5 g of tomato paste

Finishing and dressing

  • 5 coriander seeds

  • 2 cl of virgin olive oil

  • Yellow celery leaves

  • Smoked paprika powder

okveloutepetitspoispancettaorigan 5f85ca1a8b899 0 - Ferrandi's Bloody Mary celery recipe - cnews


Jelly and celery sticks

Wash and peel the celery. Cut one foot into small sticks (smaller than a planter). In a saucepan, cook the celery sticks in the English style, cool them and drain. Season and set aside. Juicer the second leg and celery peels. Mix with 50 cl of mineral water then filter to recover the celery juice. Stir in the agar and bring to a boil. Off the heat, add the gelatin leaves soaked in cold water and wrung out. Place in a plate or large dish. Leave to set for 1 hour in the refrigerator then cut into small cubes.

Bloody mary

Wash, hull and mix the tomatoes with the ketchup, tomato paste, 20 cl of vodka and 1 cl of Tabasco. Heat and then pass through a Chinese equipped with a coffee filter, pressing down to collect the pulp. Stir in the gelatin, previously rehydrated in cold water and squeezed out, into the resulting tomato water. Place in a plate or large dish. Leave to set for 1 hour in the refrigerator then cut into small cubes. Season the recovered tomato pulp like a bloody mary with a little vodka, celery salt, Tabasco, and Worcestershire sauce.


Mix all the ingredients. Spread the dough on the imprinted silicone mat, placed on a baking sheet and bake for 4 to 5 minutes at 160 ° C (th. 5/6).


Put the tomato pulp in the 10 cm diameter circle. Season the celery sticks with the coriander seeds, olive oil and celery salt. Arrange them on the tomato pulp, place a piece of tile, then celery sticks and finish with another piece of tile. Arrange harmoniously all around the small dice of each jelly. Arrange the yellow celery leaves and sprinkle with smoked paprika.

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