After spending almost twenty years in the kitchens of palaces under the leadership of the greatest (Jean-François Trap, Yannick Alléno, Eric Frechon), Amandine Chaignot took a break, then set up establishments in Paris (Pouliche, Café de Luce) who are like him: open, generous and respectful of nature. It is also associated with certain products when they correspond to its values, such as Le Guérandais fleur de sel, for which it composes a menu that stands out.
Cream of green peas, cream whipped with sweet onion and fleur de sel
For 4 people
Ingredients :
- 2 onions
- 1 small sweet onion
- 2 × 20 g butter
- 400 g peas
- 600 g of vegetable broth
- 300 g of 30% fat liquid cream
- flower of salt at will
Peel and mince a medium onion. Sweat it in a knob of butter in a saucepan. Add the shelled peas. Add the vegetable broth to the height and simmer for eight minutes.
Reserve a tablespoon of peas for dressing. Finely mix the rest to obtain a creamy texture. Season if necessary.
The day before, sweat a sweet onion, peeled and thinly sliced in a knob of butter in a saucepan for five minutes over medium heat. Add the liquid cream and bring to a boil. Clear and let infuse for a few minutes. Then switch to Chinese.
The next day, whip the onion infused cream.
Peel and cut the last onion into quarters then fry it for two to three minutes in a deep fryer (or in a large saucepan with frying oil).
Arrange the ice cream peas soup in a deep plate, place a quenelle of onion whipped cream then a few fried onions and finish with the fleur de sel.
Marinated trout, cucumber, blackcurrant and fleur de sel
For 4 people
Ingredients :
- 400 g of trout
- 1 cucumber
For the marinade:
- Juniper berries
- zest + juice of one lime
- drizzle of olive oil
- 100 g blackcurrant berries
- flower of salt
- aromatic herbs
- flowers
Prepare the marinade by mixing the juniper berries. Marinate the trout fillet in the marinade base for thirty minutes. Wash and cut the cucumber into very fine chips using a mandolin. Shape the cucumber slices into pretty curls.
Thinly slice the trout fillet into thick slices. Place the trout tench on a flat plate, arrange the curls of cucumber and blackcurrant berries harmoniously.
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