Since Monday, may 11, the France is in déconfinement. While 67 million people now have the permission to move freely within a radius of 100 km around them, The Point is played from this weekend, Saturday and Sunday, two recipes vegetable Alain Passard to be well on your plate. Today, appointment with the chef at the 3-star L’arpège in Paris for his tabbouleh spring (shooting before the confinement, and recipe published on may 23, 2015). Tomorrow, place the white asparagus in wrath of Alain Passard.
Read also Kitchen : carpaccio of asparagus-green of Alain Passard
recipe : tabbouleh spring of Alain Passard
Let your creativity. Take the green onion news, the onion new, the new garlic, a carrot, new, a beet sunset, a green asparagus, a small bunch of radishes, a few peas. Using a knife, cut each of your items in small dice. The trick ? The pieces must all be of the same size. What a color palette ! A true rainbow of flavors.
Get all in a plate with a generous dash of olive oil. With the help of two small plastic spoons, mix all the ingredients so that they get confused with each other. Sprinkle the chives, tarragon and a few flowers of rosemary. Grate a veil of parmesan cheese, you need to just guess but absolutely not feel. Mix again with your two small plastic spoons. Book.
The flavor ? Sorrel green with which you will carry your oil. Cut your sorrel green into a fine chiffonade. Pour into a glass with mustard a background of olive oil and your sorrel green. Mix. At the centre of a soup plate, divide a beautiful walnut chantilly nature or Sherry vinegar. Spread on the top and around, all of your ingredients. Glaze the edges with your broth of sorrel. Scatter the flower of salt of Guérande in the parade. Good table !
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