Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Grilled kid ribs, celeriac crust & wild garlic pesto
It's an animal protein we're not used to eating! Marie Dupuy, chef at Mordus, shares her dish of grilled kid ribs, followed by celeriac en croûte and wild garlic pesto.
Serves 6
Preparation time: 50 min
Cooking time: 1 h 55
Celeriac in a crust
- 1 celeriac
- A few wild garlic leaves
- 200 g wheat flour
- 50 g olive oil
- 1 tsp dried thyme
- 1 pinch salt
Baked carrot tops and shallots
- 12 small carrot tops
- 12 shallots or spring onions
- 2 tbsp. olive oil
- salt and pepper
Wild garlic pesto
- 50 g wild garlic leaves
- 10 cl olive oil
- 2 tbsp. lemon juice
- 2 tbsp. roasted pine nuts
- salt and pepper
- Grated Parmesan cheese (optional)
1 - Kid ribs: cut the meat into 6 small squares of 2 ribs each. Preheat a frying pan with neutral oil. Place the squares in the pan and brown on all sides, seasoning with salt and pepper. Set aside.
2 - Celeriac en croûte: peel and cut the celery into 6 large cubes (4x4 cm). Cook the cubes in a large volume of boiling salted water for 20 min. Make the dough by mixing the flour with the thyme and salt, add the oil, sand the mixture and add 3 cl of water to ensure that the dough is smooth (neither sticky nor too dry). Wrap the celery cubes in 2 wild garlic leaves. Roll out 6 small dough pieces and wrap the cubes, then bake in a 180°C oven for 30-35 min.
3 - Carrot tops and new shallots in the oven: peel and brush the carrots and remove the first skin from the shallots. Place them on baking paper in a rimmed baking tray or glass dish, and pour 5 cl of water into the bottom of the dish. Season the vegetables with olive oil, salt and pepper. Bake at 180°C (gas mark 6) for 40-45 min.
4 - Bear's garlic pesto: wash and dry the bear's garlic leaves. Place all ingredients in the bowl of a food processor and blend until smooth and glossy. Adjust seasoning if necessary.
5 - Presentation : reheat the grilled kid ribs in the oven at 180°C (th. 6) for 5 min. Serve with the celeriac crust, carrot tops and baked shallots, and wild garlic pesto.
These recipes might interest you
Chicken & quince, gochujang-kimchi condiment
In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.
Pavlova with Périgord walnuts
An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.
Pierogi
Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.
Vacherin rhubarbe verte by Maxime Frédéric
Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.
Chocolate soufflé
For chocolate lovers, here's an easy 25-minute recipe for chocolate soufflé from chef Rémi Poulain.
