The Trébons onion

3/21/25, 8:00 AM

Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.

This recipe from Guillaume Chatillon, chef at Freya restaurant in Biarritz, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes.These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparation time: 1 h

Infusion: 30 min

Cooking time: 1 h

Ingredients for Guillaume Chatillon 's Trébons onions

2 Trébons onions (sweet onions from Bigorre )

5 yellow lemons

250 g butter

3 egg yolks

2 shallots

10 cl cider vinegar

50 cl orange wine

30 g dune immortelle (fresh or dried )

Espelette pepper

Vadouvan curry

Salt and pepper

Sea plants (aster , arroche de mer and soude maritime, to be picked on the ocean shore with a professional )

Steps for Guillaume Chatillon 's Trébons onion

Onions: Preheat oven to 150°C. Cut the onions in half lengthwise andplacein an ovenproof dish. Roastthevadouvan curry in a saucepan. Pour 25 cl orange wine directly over the curry and reduce by half. Add 150 g butter. Pour the mixture over the onions until halfway up. Cover and bake for 40 min.

Immortelle butter: Melt 100 g butter over very low heat with the immortelles, and leave to infuse for 30 min.

Immortelle sabayon: Chop the shallots andplacein a saucepan with 25 cl orangewine , 10 cl cider vinegar, the zest of one lemon and a little of its juice. Reduce by three-quarters. Add 3 egg yolks and whisk to form a sabayon. Gradually add the immortelle butter. Add salt and Espelette pepper , then strain.

Lemon paste: Cut 3 lemons into slices, blanch 3 times, then blend in a blender. Add the juice of the last lemon until the desired consistency is reached.

Presentation: Place half an onion on a flat plate. Arrange the buttery sea plants on top. Arrange the lemon paste and sabayon harmoniously alongside.

Has this recipe inspired you to discover Guillaume Chatillon's cuisine ? Read the Gault&Millau review of Freya.

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