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.
©
Fried soft-boiled egg
Tomatoes, the star accompaniment to chef Alexandre Goniak's soft-boiled egg. So, we prepare a cocktail tomato, tomato water & spicy tomato condiment.
This recipe byAlexandre Goniak, chef at the Aga restaurant in Cadillac, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 55 min
- Cooking time: 40 min
Ingredients for friedsoft-boiled eggs
For the fried soft-boiled eggs
- 4 free-range eggs
- 2 eggs
- 20 g flour
- Breadcrumbs
- 50 cl frying oil
For the tomatoes
- 400 g colored cocktail tomatoes
For the tomato condiment
- 500 g tomatoes
- 1 sweet onion
- 2 garlic cloves
- 25 g Dijon mustard
- 5 cl white balsamic vinegar
- 50 g brown sugar
- 5 g Tex Mex spices
- Olive oil
For the vegetable oil
- 2 bunches basil
- 1 bunch parsley
- 10 cl neutral oil
For the tomato water
- 500 g tomatoes
- salt and pepper
Steps for the fried soft-boiledegg
- Make the tomato water (the day before): blend the tomatoes and drain the pulp overnight in a cloth to recover the water. Season to taste.
- Cook the soft-boiled eggs: plunge the 4 free-range eggs into boiling water for 6 min. Remove in an ice-water bath. Once shelled, coat the eggs with breadcrumbs by dipping them in the egg-flour mixture, then rolling them in the breadcrumbs.
- Cut the skin off cocktail tomatoes and plunge them into boiling water for a few seconds. Remove to an ice-water bath and peel the tomatoes.
- Prepare the tomato condiment: sweat the minced onion and chopped garlic in olive oil. Add the sugar, spices and mustard, and leave to caramelize. Deglaze with vinegar and reduce to dryness. Add the coarsely chopped tomatoes and simmer until the desired consistency is reached. Blend and set aside.
- To make the vegetable oil: mix the oil and herbs, then strain through a fine sieve.
- Finishing and garnishing: arrange the halved, blanched tomatoes in the center of the plate, a few dots of tomato condiment and cover with tomato water pearled with vegetable oil.
- Fry the eggs in oil at 170°C until nicely colored. Place each egg on top of the tomatoes. Add a few herbs or edible flowers to freshen things up.
For furtherinformation, contact
- Aga, 7 rue Porte de la Mer, 33410 Cadillac
- 13/20 in the Book of 109
- Read Gault&Millau's review of Aga
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.
