SelectionTired of the classic leek-carrot-potato? Need a detox evening or a little cool? Four chefs offer recipes that will suit your moods and your desires.
Tired of the classic leek-carrot-potato? Need a detox evening or a little cool? Four chefs offer recipes that will suit your moods and your desires.
Michel Guérard’s sylvan broth
The three-star chef, well-being cuisine, has developed this ultra-light recipe with flavors of mushrooms and aromatic herbs. Perfect for a detox evening.
For 4 people
Preparation: 30 minutes
Ingredients:
- 1 liter of water
- 200 g button mushrooms
- 150 g of porcini or wild mushrooms (fresh or frozen)
- 1/2 yellow onion
- 1 carrot
- 1 tsp. extra virgin olive oil
- 1 sprig of thyme
- ½ bay leaf-sauce
- 2 garlic cloves, crushed
- salt and pepper
Preparation:
Finely slice the mushrooms, onion and carrot. In a saucepan, heat the oil and sweat over low heat and cover the chopped vegetables for 10 minutes, stirring occasionally.
Add the crushed garlic, thyme and bay leaf. Add water, salt lightly and cook for 1 hour 30 minutes over very low heat. Adjust the seasoning, filter (so that only the broth remains) and serve very hot. Sip gently as a dinner for a “gourmet” fast.
To improve this broth, you can finely slice a small button mushroom, and put these fine shavings at the bottom of the bowl, accompanied by a few sprigs of chervil or chopped chives.
Arugula soup with fresh goat cheese and fresh pollen from Guy Savoy
Guy Savoy puts aside his classics to offer this affordable, digestible and full of freshness.
For 4 people
Preparation: 30 minutes
Ingredients:
- 500 g of arugula
- 200 g of fresh goat cheese
- 50 g of plant pollen (available in delicatessen, herbalist or organic store)
- black pepper
- olive oil
Preparation:
Place the arugula in a pot of salted boiling water and cook for 3 minutes. Drain it in a colander and reserve the cooking water. Using a blender, mix the arugula with 1 liter of cooking water and 3 tablespoons of olive oil. In a salad bowl, mash the fresh goat cheese with 2 tablespoons of olive oil and freshly ground pepper. Make goat cheese quenelles between two tablespoons, pour the arugula soup over them then sprinkle with fresh pollen.
Traditional shoyu ramen from Sedrik Allani and Brian MacDuckston
Sedrik Allani usually uses over a hundred different ingredients to cook this dish at her establishment. He simplified the recipe with the help of his friend and English-speaking critic. Brian MacDuckston, one of the references for this specialty.
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