Jocoque



Şef Navorro Hernandez

For us, Longchamp represents elegance, tradition, and innovation—values we also strive to reflect in our cuisine.


Each dish, crafted by our own hands, becomes a symbol of craftsmanship and respect for ingredients, just as Longchamp honors quality in every detail.

ASSEMBLY

  • Jocoque: 0.100 kg
  • Basil oil: 0.010 kg
  • Broad bean and pea: 0.045 kg
  • Fried kale: 0.002 kg
  • Bronze fennel: 1 g
  • Red oxalis: 1 g
  • Broccolini flower: 1 g
  • Nasturtium: 1 g
  • Purple quelite: 1 g
  • Olive oil: 5 g
  • Salt and lemon
    • (Any herbs and quelites you want to use can be included.)

    BASE FOR MAKING JOCOQUE


  • Whole milk: 16 L
  • Plain unsweetened Alpura yogurt: 4 L
    • Boil the milk. Once it reaches the boiling point, turn off the heat and let it cool to room temperature.
    • When the milk is cold, add 4 liters of yogurt and let it rest for 24 hours.
    • Once the milk has set and curdled, strain the product using a cheesecloth, ensuring a container is placed underneath to collect the whey.
    • Hang the jocoque for three days.
    • Remove it from the cheesecloth and season with salt and sugar.

    FLATBREAD


  • Flour: 1.000 kg
  • Dry yeast: 0.015 kg
  • Fine salt: 0.030 kg
  • Sugar: 0.050 kg
  • Water: 0.550 kg
  • Vegetable oil: 0.100 kg
  • Vegetable shortening: 0.100 kg
    • Weigh the dry ingredients in the mixer bowl.
    • Add the cold shortening in cubes to the dry ingredients and mix until it reaches a sandy texture.
    • Add the oil and water.
    • Knead at low speed (level 2) for 5 minutes, then increase to speed 4 for
    Şef Navorro Hernandez

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