” Yes sir ! » You may have seen him scream, sweat, surpass himself and sublimate the vegetables in the last season of “Top Chef”, under the watchful eye of his starred coach Glenn Viel. But Alexandre Marchon, a self-taught chef from advertising, didn’t wait for the cameras to put plants in the spotlight. In his Parisian restaurant Marchon, in the 11e rounding off, meat and fish play second fiddle, while glazed carrots, pointed cabbage or black beans are in the spotlight. To celebrate the arrival on the stalls of asparagus, peas and strawberries, here is a seasonal menu in green and pink, which will have its effect on guests (even if you haven’t applied for the show yet). M6).
Green asparagus, mashed cauliflower, parmesan sauce
Preparation: 25 minutes
Cooking: 17 minutes
Ingredients :
- 12 asparagus
- 1 cauliflower
- 1 liter of milk
- 200 g of parmesan
- 200 g liquid cream
- butter, oil, vinegar
Plunge the asparagus into boiling salted water for 1 minute 30 minutes. Cool them immediately.
Cook the cauliflower in salted milk for 15 minutes. Switch to Chinese. Mix the cauliflower with a knob of butter.
Melt the parmesan in the cream. Off the heat, emulsify the sauce.
Sauté the asparagus in a little neutral oil. Deglaze with vinegar.
On a warm plate, arrange the asparagus, alongside a quenelle of mashed cauliflower. Finally, finish with a little foam of parmesan sauce.
Green risotto with peas and wild garlic
Preparation: 35 minutes
Cooking: 25 minutes
Ingredients
- 400g round rice
- 200g peas
- 200g wild garlic
- 20 cl of white wine
- A vegetable broth
- 1 onion
- Parmesan, butter
Blanch the wild garlic in salted water for 20 seconds. Mix it with a little of the cooking water. Add a knob of butter to obtain a smooth preparation.
Blanch the peas for one minute in boiling salted water.
Chop the onion. Sweat it in a saucepan, add the rice. Blanch it for a minute. Deglaze with white wine. Once evaporated, moisten little by little with a vegetable stock (or a stock cube or the water from the peas).
Once the rice is cooked, thicken the risotto with the grated parmesan and butter.
Arrange over the warmed peas with a knob of butter, a leaf of wild garlic, and a turn of ground pepper.
Strawberries with tarragon and pepper
Preparation: 5 minutes
Ingredients
- 400g strawberries of your choice
- 20g icing sugar
- 1 bunch of tarragon
- White pepper from the mill
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