Juan Arbelaez and Quentin Lechat’s regressive picnic

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One is 33-year-old owner of 12 restaurants, TV columnist, has more than 320,000 subscribers on his Instagram account and has just published At the table in 20 minutes flat (Marabout, 176 pages, 15.90 euros), a highly recommended recipe book that revisits the classics of everyday cooking. The other, more discreet, is no less talented. He followed the executive chef Filipe Da Assunçao at the Royal Monceau Raffles Paris to replace at only 31 years old Pierre Hermé as pastry chef. Between them, Juan Arbelaez and Quentin Lechat offer a gourmet menu to feast on this summer.

Juan Arbelaez Broccoli Guacamole

For 4 people

Preparation: 20 minutes

Ingredients

Guacamole:

  • 1 700 g broccoli
  • Olive oil
  • 1 clove of garlic
  • Salt
  • 2 tomatoes, seeded
  • 1 small green pepper
  • 1/2 long red chilli
  • 1/4 red onion
  • 10 sprigs of coriander, leaves
  • 2 limes
  • pepper mill
  • Salt
  • Sauce :
  • 1/4 red onion, minced
  • A few strips of red pepper
  • The leaves of 1 sprig of coriander
  • 1 drizzle of olive oil

Guacamole:

Cut the broccoli into florets, peel the stems to keep only the tender core and chop it. Cook for 2 minutes in boiling salted water. Drain and immediately immerse in ice water to keep the green color. Mix with 3 tbsp. to s. olive oil, the peeled garlic clove and 1 pinch of salt. Cut the tomatoes and the seeded green pepper into brunoise. Chop 1/4 of the red onion and the cilantro. Core the red pepper and finely chop it. Put everything in the bowl of guacamole. Add the juice of the 2 limes, 2 turns of a pepper mill and a pinch of salt. Mix everything delicately with a spoon.

The sauce :

Mix all the ingredients for the sauce.

Finishing :

Place the salsa on the guacamole just before serving.

Enjoy with patacones or tortilla chips.

Juan Arbelaez’s Pastrami Sandwich

For 2 people

Preparation: 20 minutes

  • Ingredients :
  • 30g butter
  • 4 slices of sandwich bread
  • 100 g of Gruyere
  • 8 slices of pastrami
  • 2 handfuls of arugula

The sandwich :

Butter the 4 slices of bread. Cut the Gruyère into very thin slices or grate it. Place 2 slices of bread, buttered side down. Layer 25 g of cheese, 4 slices of pastrami, arugula on each slice and finish with 25 g of cheese. Place the slices of bread buttered side up.

The cooking :

Heat a waffle maker and cook the sandwiches for about 6 minutes, pressing them down.

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